First of all, before I even begin to summarize our annual Berlin’s Best Bread competition of 2017, I have to say that bread in Berlin has become so much more diverse compared to when we started in 2013 – back then, we only found few bakeries who used only sourdough as a leaven, making bread in an artisanal, small-scale way. Today, more and more Berlin bakers choose exactly this method, that, while not being as predictable and thus controllable like others, makes for individual and high-quality loafs. Because the proofing of the dough is more sensitive than with other rising agents, the baker needs to give it more attention, and I believe this creates a closer bond, a better understanding of what makes bread. So, finally, we were able to ask only for sourdough-breads without yeast or other helpers for our annual tasting in the goal to find Berlin’s tastiest loaf.
Tag: The Bread Station
It was about time for a new endeavor in the land of carbs: last week, a bread-loving jury came together in my office in Kreuzberg to taste the finest baked goods in the city, celebrating sourness, judging crumb as well as crust and talking grains, flours and sourdough. We broke the bread, spread butter, dipped in oil and even toasted some of them, to find Berlin’s Best Bread, this year in four categories, which means we have four winners! However, all of the bakeries we invited are glorious examples of artisanal baking, an endangered trade, so make sure you buy your bread with them when looking for real good one.