Location: Rüdesheim am Rhein
Height: 82,8
Coordinates: 49,98 - 7,92
Weather: 15 °C and mostly cloudy #checkin

On todays Open Monuments Day we cycled to St Briktius, Oekhoven, weich wie had passed, but discounted as a typical, for the Rhineland, neo-romanic village church. It’s the real thing though.

The wall paintings are a 19th century recreation, the faded originals were found, when the church was renovated. The murals were covered by white paint during the annexation of the Rhineland by revolutionary France.

#cycling #photo #OpenMonumentDay

Location: Bonn, Haus der Geschichte
Height: 60,4
Coordinates: 50,72 - 7,12
Weather: 28 °C and mostly cloudy #checkin

Spelt baguette

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Belginum

Festung Ehrenbreitstein took some time out from waiting for French troops coming up the Moselle.

There is a concert venue in this huge 17th century pile.

Helge Schneider and Band in Koblenz.

#HelgeSchneider #Koblenz

CSD Koblenz

#csd #koblenz

Location: Boppard
Height: 395,4
Coordinates: 50,21 - 7,54
Weather: 28 °C and mostly cloudy #checkin

Getting there

Apart from the shallow cuts I’m very happy. Normal method, old dough only. 50g of last week’s dough, 50 g of flour and water each, fermented for 8 hours at 26 C.

Dough fermented in the fridge overnight.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette

Neat

Yesterday my starter (50g dough from the previous bake) was a tad sluggish after its feed/fermentation, so I added 2g of dried yeast. Success.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette