THRIVING after the FALL

The Library · Document 157 · FEASTING · Dishes and drinks

Post-Industrial Berlin Dessert Baking

Its printed title: Desserts and Baking: Rote Grütze, Streuselkuchen, Strudel, Käsekuchen, Honigkuchen, Baked Apples

Six North German sweets: Rote Grütze with cream, sourdough Streuselkuchen, Apfelstrudel, quark Käsekuchen, Honigkuchen raised with alkaline leavening, and baked apples. They follow the bread through one firing of a masonry oven as it cools, by its figures, from 250 °C to 80 °C, with the apples last. Starch comes from cull potatoes and cream is skimmed from cold pans. Temperatures survive extraction, and the quantities are for 300 people, such as 45 kilograms of berries for the Grütze.

Open the PDF 16 pages · 324 KB

Number
157
Book
FEASTING after the FALL
Shelf
Dishes and drinks
File
157 Post-Industrial Berlin Dessert Baking.pdf
Pages
16
Works cited
49

On the Menu

Rote Grütze with cream Streuselkuchen Apple strudel Quark cheesecake Honey cake with the replacement spices Baked apples

In the Index

Fire and fuel Grain, flour and bread The orchard and its fruit The kitchen and its dishes Berlin and Brandenburg

Its works cited 49

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 11 journals, universities and public bodies
  • 1 book, archive or patent
  • 8 document-sharing sites
  • 3 encyclopaedias
  • 6 blogs
  • 12 other web pages
  • 8 without an address
Show all 49
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  6. Retained Heat Cooking | Cooking in a Wood-Fired Oven - Forno Bravo fornobravo.com/brick-oven-cooking/brick-oven-c…
  7. Understanding Oven Temperature - Temperature Part 2 - riot rye riotrye.ie/understanding-oven-temperature-temp…
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  9. Baking bread in a wood burning oven: at what temperature and for alfaforni.com/en/temperature-baking-bread-oven…
  10. Potash: The Ashes That Raised a Nation - Give it Forth: Eat Like a King giveitforth.blogspot.com/2025/06/potash-ashes-…
  11. Rødgrød - Wikipedia en.wikipedia.org/wiki/R%C3%B8dgr%C3%B8d
  12. Famous Food in Germany - Togo-SLC togoslc.com/blog/2022/12/24/famous-food-in-ger…
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  14. Food Biochemistry: Starch Gelatinization | PDF - Scribd scribd.com/document/950744197/Lecture-Note-317
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  16. Potato Starch: The Powerhouse of Functional Ingredients - PotatoPro potatopro.com/about/potato-starch
  17. 81 Gravity Cream Separation Physics.pdf
  18. Protocol for life cycle assessment modeling of US fruit and vegetable pmc.ncbi.nlm.nih.gov/articles/PMC7749376/
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  20. A cost effective technology for isolation of potato starch and its researchgate.net/publication/350535460_A_cost_…
  21. On Processing Potato 2. Survey of Products, Processes and d-nb.info/1273160797/34
  22. origins and Development of the Food of Early German earthwormexpress.com/wp-content/uploads/2023/0…
  23. Rote Grütze - Hamburg-Lese hamburg-lese.de/gastliches/spezialitaeten/rote…
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  25. Handbook of Dough Fermentations - DOKUMEN.PUB dokumen.pub/handbook-of-dough-fermentations.html
  26. (PDF) Molecular Mechanisms Involved in the Adaptive Evolution of academia.edu/33765049/Molecular_Mechanisms_Inv…
  27. 112 Pastry Fat Temperature Mechanics.pdf
  28. Secrets of Bread Baking: Temperature, Humidity, and Tips mae-innovation.com/en/secrets-of-bread-baking-…
  29. Baking Glossary – Professional Baking - Nicolet College nicoletcollege.pressbooks.pub/professionalbaki…
  30. CULINARY TERMINOLOGY - Bake Like Me bakelikeme.blog/2022/06/14/culinary-terms/
  31. CHAPTER 7: GLUTEN Flashcards in Evan Carl's HOW BAKING brainscape.com/flashcards/chapter-7-gluten-383…
  32. Bakery Interview Questions & Answers | PDF | Cakes - Scribd scribd.com/document/527779607/BAKERY-INTERVIEW…
  33. 139 Brandenburg Replacement Spice Cabinet Plan.pdf
  34. Handbook of Microwave Technology for Food Application ... - epdf.pub epdf.pub/handbook-of-microwave-technology-for-…
  35. Renate Tobies - Felix Klein - Springer Spektrum (2019) | PDF - Scribd de.scribd.com/document/723349527/Renate-Tobies…
  36. Felix Klein: Visionen für Mathematik, Anwendungen und Unterricht dokumen.pub/felix-klein-visionen-fr-mathematik…
  37. (PDF) Gelation of Casein-Whey Protein Mixtures - ResearchGate researchgate.net/publication/8419513_Gelation_…
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  39. High-pressure treatment of milk: effects on casein micelle ... - PubMed pubmed.ncbi.nlm.nih.gov/10717841/
  40. 83 Biochemistry Of Butter And Ghee.pdf
  41. Tuning the Gel Network Structure and Rheology of Acid-Induced pmc.ncbi.nlm.nih.gov/articles/PMC12249982/
  42. On how κ-casein affects the interactions between the heat-induced researchgate.net/publication/229414717_On_how_…
  43. Gelation properties of casein micelles during combined renneting researchgate.net/publication/230805968_Gelatio…
  44. Cold-Renneted Milk Powders for Cheese Production - MDPI mdpi.com/2304-8158/10/7/1606
  45. 138 Off-Grid Poultry And Preservation.pdf
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