Brot: Bread Notes From A Floury German Kitchen by Schoener Nils

Author:Schoener, Nils [Schoener, Nils]
Language: eng
Format: mobi, epub
Published: 2010-10-02T04:00:00+00:00

Quarkbrot

Yield: 1 oblong loaf Quark is a rather heavy soft cheese, although it iit can be quite low in fat. In Germany, the most common varieties are low-, 20% and 40% fat. Bread dough made with the addition of Quark tends to be firm and yields a close-textured loaf. A handful of Quark is enough to impart a mild sourness which blends with that of a rye sourdough. A very nice lunchbox bread. If you cannot get Quark, substitute with ricotta, buttermilk or full-fat yoghurt (3.5%). The flavor will be not as „quarky“. Slight adjustments of the hydration might be necessary.

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