In a centuries old water mill, master baker Frank van Erd is bubbling with new ideas of how to make his bread even tastier and even healthier. He goes to bakers and brew master all over the region to source the best grains and discuss new recipes. He wants to inspire everyone with his passion for good, healthy food and runs baking workshops for school classes in the ancient mill. The children learn how to make vlaai - the Maastricht fruitcake. Meanwhile his wife Diana makes sure the bakery runs smoothly and enjoys the local cuisine too. Bacon and apple pancakes are one of her specialities, as well as the Maastricht version of Boeuf Bourgignon - Meestrichter Zuurvlees.
INGREDIENTS FOR THE BREAD:
[13:07] Four Ingredients for Bread: Grain, water, sourdough and salt.
The key ingredient is the sourdough. He started making it 10 years ago and has been feeding it every day with flour, water and draff. The sourdough determines the taste of the bread. It makes the key difference.
1. Modern hybrid wheat is not healthful, but Spelt (Dinkel), Einkorn, Emmer and Kamut (Khorasan) whole grains are healthful, due to easier digestibility.
2. Pure water free of fluoride, chlorine and heavy metals is healthful (filtered if necessary).
3. Natural, wild, airborne, sourdough yeast culture is more healthful than commercial yeast, such as Brewer's yeast and Baker's yeast.
4. Refined, white table salt is not healthful, but whole salt (e.g., Celtic Salt) is healthful.
What's cookin' is about traditional culinary recipes from different European regions.
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