Re: Pizza in Germany

Had some dough additions for bread dough delivered yesterday. One is not a surprise but rather a staple for me…Organic Bakers Malt.

The other one is new for me. It’s called “Brotgewürz”, or bread spice. Apparently, lots of individually owned bakeries around here use it. It’ll give a bread that additional rustic flavor and aroma.

https://www.thespruceeats.com/german-bread-spice-mixture-recipe-1446954

Used it today for the first time in my bread dough, along with a small handful of carraway seeds. I’m really anxious to see how it turns out.