FavorFlavs #36

We all have them: favorite flavors, ingredients and kitchen tools. FavorFlavs we always reach for (again). These are ours.

German sourdough bread

We don’t understand it either. Why so much bread here is baked in the French tradition, while there is hardly any good German bread for sale.

The best base for a layer of butter and a few thick slices of cheese.

It probably has something to do with the joie-de-vivre atmosphere surrounding France and its food. While German cuisine is always portrayed as solid and boring. Completely unjustly.

Because no bread is more delicious than German sourdough bread that has been left to rise for a very long time. No crust is crispier, no crumb more moist (in a good way), and no flavor fuller. The best base for a layer of butter and a few thick slices of cheese. Or ham. A smear of Hausmacher. Or Schmalz.

Baguettes are delicious, but not always and not everywhere. Unlike German sourdough bread.
For a moment, we hoped that the arrival of the German Brezel would soon be followed by sourdough. But no, it remains a rarity when you find it here.

We need to get back to Cologne soon for a sizeable haul.