This page is a note to myself what I still want to write about here.

Recipes for baking (sugar free/less), cooking and basic knowledge.

- Quarktaschen
- Reisomlette

- Life changing bread: Mehlfreies Brot innungsbaecker.de Rezept
- Sandkekse / Schachkekse
- Spritzgebäck
- Vanillekipferl
- Anis+Zimt Eiserkuchen: nimmersatt.blog Rezept
- Pizzaschnecken / Pizza snails
- Topfenstrudel
-

- Waffeln mit Banane: freeze and reheat in toaster
- Vanillequark/mascapone mit Erdbeeren und Mandeln
- Früchtetiramisu / Kindertiramisu

- Reibeplätzchen
- hearty pancakes

Replacing wheat flour with spelt/dinkel wheat is always a good idea - when getting brown, it gets an awesome taste. Try mixing different grains (e.g. 630 and 1050 or whatever you have available).

- organic food (bio) should be considered regular food. It is not an upgrade, it is the standard. Non-organic food is a degradation of what is natural.

- See the difference of baking soda and baking powder

- Brown&crusty:

- 🥕 “revive” carrots: If you put slouchy carrots into water, they become luscious again :) Then you can cook them soft once more if you like to :D

- Quit eating (industry) sugar, it helps. Sweeten with fruits and/or organic applesauce. Get used to high percentage (90%+) chocolate (yes, you will learn to love it. I comes automatically when stop eating the regular sweets;).

Following is basic knowledge which IMO should be thought in school:

#TODO: Still missing,

- baking soda with non-organic veggies/fruits
- bakingschool + ingredients ratios/Zutatenverhältnisse for basic dough
- backenmachtgluecklich.de page with tips for kids, baking dish size converter and conversion of measurements
- Trockenhefe vs frische Hefe: 2 bags of dry yeast (2x7g=14g) ⇒ 42g of fresh yeast (1 dice); Yeast (living organism: single-celled fungus) metabolize sugars → fermentation produces CO₂ gas + ethanol + flavor compounds (organic acids, esters, and alcohols add aroma). Yeast produces enzymes that break down starches into simpler sugars → more food for yeast and better browning. Fermentation can improve digestibility. Optimal temp: ~35–40 °C (95–105 °F), activity slows above 40 °C, yeast dies quickly above 50 °C (122 °F)
- chocolate seizes (aka “burning point”) heated over 55–60 °C (131–140 °F): fat separates from solids → grainy, clumpy texture. Pro-Tip: As glazing use chocolate chips on warm cake instead of bain-marie melting.
- toothpick / Schaschlikspieß zum Anstechen von Kuchen
- rolling pins are the hammers of the kitchen (use with desk pad!): crack nuts and crumble ingredients (put in bag before)
- Vanilla pudding with oat milk instead of cow milk will not set firm: Starch in oat milk competes with pudding starch for water, preventing full gelatinization (try to increase amount of starch). Cow’s milk proteins (mostly casein) also form a network stabiliing the gel when heated with starch (try out adding protein pulver).
- Dickungsmittel: Johannisbrotkernmehl (JKKM / locust bean gum) reacts with starch (needs boiling of mixture); vs guar gum (Guarkernmehl) (absorbs water=no boiling) vs Agar vs Carrageenan vs Xanthan gum (microbial)
- Hysterese of temperature curves in ovens
- Vinegar & citric accid & Lemon: clean & cure and cultivate food + remove limescale
- the effect of sugar
- sugar (and salt) are a habit. Just reduce it continually a bit. (the body needs salt, just not too much)
- (un)saturated fatty acids + Omega3/6 + Fats and its max. temperatures
+ DHA stuff + you probably cannot satisfy hunger with nuts, as they contain no carbs (but lots of fat)
- Süßrahm- vs Sauerrahm- Butter vs Öle
- potato chips cause pimples (tortilla chips do not for me)
- protein / egg white
- how to cook the perfect egg: calculator webpage, e.g. here
- the different kinds of flour + raw dough stomachache
- https://bakeschool.com/baking-101/ + https://bakeschool.com/category/baking-science/ + https://bakeschool.com/focus-on-baking-soda/ + simplyrecipes baking FAQs
- to get rid of bitter taste: add a little sugar (e.g. with bitter oil or too much garlic/ramson)
- rub garlic off hands with warm water only, no soap - the smell won't stick
- how to cut onions
- why to avoid aluminium (in deodorants too!) + Non-Stick Aluminum Foil plastic coating + matt/shiny side of alu foil
- which side of bakery paper is the correct one?
- diary products: schmand vs creme fresh vs quark vs joghurt
- warm water: yeast+flour
- different types of sugar/sweeteners
- you can half the amount of sugar of regular recipes easily - just compensate amount a bit with flour. Try it out! :) - hautpilz zucker
- Glykämischer Index (GI) und Glykämische Last (GL) | best eat carbohydrates and fat separately | Resistente Stärke
- Why to avoid carbohydrates and sugar in the evening?!
- Seasonal foods calendar
- Fridge temperature zones
- Wrap lemons and salad into wet towels and then put them into the fridge. It will stay fresh way longer and will not get moldy
- nutritional pyramid / Ernährungspyramide
- refrigerator temperature zones | what can(not) be frozen?
- ethylene of fruits
- to keep crumbles crunchy for a longer time, mix the flour with oat flakes and/or chopped nuts/almonds.
- Microwaves: are microwaves bad for your food? side note: water gets hotter than 100°C w/o boiling. why do eggs explode? melt your cheese. why to not melt chocolate.
- lebensmittel mindmap: the illusion of choice
- anti-mosquito oil
- be creative and reuse leftovers. Fun fact: Plattdeutsch: “Wenn du dien Teller leer ittst, dann gifft dat morgen goodes wedder.” ← 'wedder' heißt 'wieder', nicht 'Wetter' = Übersetzungsfehler
- always wash rice thoroughly, it is polluted with arsenic. Try out cheap pudding rice instead of risotto
- what you eat has an influence on sun sensitivity of the skin. Before summer holidays: avoid citrus fruits; eat foods high in antioxidants (like berries, nuts, and green leafy vegetables); Ultimate Tip: Take calcium with beta-carotene (e.g. Avitale Calcium Sun 500 powder) to help protect the skin from UV damage (does not replace suncream! smokers should be aware of too much β-carotene, the combination promotes (even more) lung cancer)
- Smoking speeds up caffeine metabolism (via CYP1A2), but not vice versa. Caffeine and nicotine act synergistically in the brain. Does not mean you should smoke at all ;)

- ZDF TV show “Besseresser” with Sebastian Lege is nice to watch: in Mediathek and Youtube. Please keep in mind that this is a TV show which might lack profundity - always check and think yourself.