>From: Marseas@aol.com
>Subject: Bread in Germany
>I bought some German bread baking books and they
>mention "Dinkel" flower. Does anybody know what that is? The breads were all
>baked in pans. Do they get this fantastic quality due to their ovens or what?
>Does anybody have an idea what they do to make such good bread???
>
I don't know what "Dinkel" would mean but Dunkle means dark. Could this be
it? I recently returned from a trip to Orlando where I got a tour of an
authentic German bakery in Yalaha, FL, complete with steam injection ovens
imported from Germany. Of course, the bread was autoloaded and baked on
tile surfaces. I haven't been to their website yet but it's
<www.yalahabakery.com>. The bread was excellent and keeps very well
without the addition of preservatives, just like in Germany. There must be
something about using natural yeasts or partial sourdough that retards the
growth of mold.
When I lived in Germany, I was amazed at the variety of rye flours that
they have. All that I have available is dark rye or pumpernickel. There
was at least six varieties of rye at the local Markthof.