THRIVING after the FALL

The Library · Document 98 · FEASTING · Dishes and drinks

Berlin Sourdough Tarte Tatin

Its printed title: The Biochemical and Rheological Engineering of a Regionalized Tarte Tatin: A Berlin-Brandenburg Case Study

Tarte Tatin, the French apple tart baked under its pastry and turned out upside down. It rebuilds the tart from Boskoop and Berlepsch apples kept in a root cellar at 3 to 4°C, caramel of unrefined beet sugar (which it says scorches more easily than cane), cultured butter and laminated sourdough pastry, all baked in cast iron at 205 to 220°C. What it leaves to others is the butter and flour, bought from the Gläserne Molkerei and a mill in Bahlingen rather than made at home.

Open the PDF 18 pages · 415 KB

Number
98
Book
FEASTING after the FALL
Shelf
Dishes and drinks
File
98 Berlin Sourdough Tarte Tatin.pdf
Pages
18
Works cited
78

On the Menu

Tarte tatin

In the Index

Grain, flour and bread The orchard and its fruit Sour and fermented The kitchen and its dishes Berlin and Brandenburg

Its works cited 78

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

  • 27 journals, universities and public bodies
  • 2 document-sharing sites
  • 1 encyclopaedia
  • 2 forums, video and social sites
  • 6 blogs
  • 1 shop or maker
  • 38 other web pages
  • 1 without an address
Show all 78
  1. Old apple and pear varieties - Manufaktur Jörg Geiger manufaktur-joerg-geiger.de/en/about-Us/Old-app…
  2. Belle de Boskoop apple variety: taste & harvest - Plantura Magazin plantura.garden/uk/fruits/apple-varieties/bell…
  3. Berlepsch - Wikipedia de.wikipedia.org/wiki/Berlepsch
  4. Variety of apples | RAMSEIER ramseier.ch/en/variety-of-apples/
  5. Freiherr von Berlepsch Apple - General Fruit Growing growingfruit.org/t/freiherr-von-berlepsch-appl…
  6. Structure formation in sugar containing pectin gels | Request PDF researchgate.net/publication/257529539_Structu…
  7. Postharvest quality of integrated and organically produced apple fruit researchgate.net/publication/222297773_Posthar…
  8. Monselise, Shaul P - CRC Handbook of Fruit Set and Development scribd.com/document/492014612/Monselise-Shaul-…
  9. Compositional Characteristics of Fruits of several Apple (Malus researchgate.net/publication/49591548_Composit…
  10. Cane vs. Beet Sugar: A Difference? - WhatSugar whatsugar.com/post/difference-between-cane-and…
  11. Sugar Cane vs. Sugar Beets: Examining Their Differences rockymountainsoda.com/blogs/soda-news/sugar-ca…
  12. Sensory differences between product matrices made with beet and pubmed.ncbi.nlm.nih.gov/25308166/
  13. Beet Sugar vs. Cane Sugar: Which Is Healthier? - Healthline healthline.com/nutrition/beet-sugar-vs-cane-su…
  14. Die Gläserne Molkerei glaeserne-molkerei.de/
  15. Fass Butter – Gläserne Molkerei – 250g - Open Food Facts de.openfoodfacts.org/produkt/4250017300914/fas…
  16. 83 Biochemistry Of Butter And Ghee.pdf
  17. Why does butter from Europe taste so much better than American quora.com/Why-does-butter-from-Europe-taste-so…
  18. Fass Butter – Gläserne Molkerei – 250g - Open Food Facts world.openfoodfacts.org/product/4250017300914/…
  19. Mehlnummern - Adler Muehle adler-muehle.de/info/frag/Nummern.html
  20. Mehltest | der brotdoc brotdoc.com/tag/mehltest/
  21. Mehltypen und ihre Verwendung - Adler Muehle adler-muehle.de/info/frag/mehltypen.html
  22. Weizenmehl Type 550 - Stadtmühle Waldenbuch xn--stadtmhle-waldenbuch-uec.de/p/1459/weizenm…
  23. DIFFERENT LEAVENING AGENTS & THEIR ROLES IN BAKING bakewithshivesh.com/different-leavening-agents…
  24. Weizenmehl Type 812 - 2,5kg | Futtermittel Online Shop Mühle Gladen muehle-gladen.de/Naturkost/Backmehle-und-Schro…
  25. Laminated Dough Technique: Croissants, Puff Pastry, and Danish bakingtechniquesauthority.com/laminated-dough-…
  26. Types of Yeast - Baking With Theory bakingwiththeory.com/theory/types-of-yeast/
  27. Wheat Sourdough Fermentation: Effects of Time and Acidification on researchgate.net/publication/237328370_Wheat_S…
  28. Gluten Hydrolysis and Depolymerization during Sourdough microsour.com/pdf/gluten-hydrolysis.pdf
  29. Sourdough Fermentation and Gluten Reduction - MDPI mdpi.com/2036-7481/16/7/161
  30. Bulk fermentation in depth: yeast activity, enzymatic reactions, gluten domson.co.uk/gb/academy/bread-technology/bulk-…
  31. Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat pmc.ncbi.nlm.nih.gov/articles/PMC126681/
  32. Effect of dominant Lactobacillus and yeast in sourdough on glutenin sciopen.com/article/10.11882/j.issn.0254-5071.…
  33. Sourdough Glossary: 100+ Terms & Process Definitions (Science thesourdoughcompanion.com/blog/sourdough-gloss…
  34. Sugar, yeast, and laminated pastries: mastering the art of perfect bakeryinsider.com/sugar-yeast-laminated-pastri…
  35. Sourdough Glossary | Sourdough Terminology You Need to Know kansascitysourdough.com/sourdough-glossary/
  36. Sourdough Glossary celticsourdough.com/sourdough-glossary/
  37. Influence of processing on the technological and sensory quality of itjfs.com/index.php/ijfs/article/view/2941/1587
  38. Depolymerisation and re-polymerisation of wheat glutenin during repository.tno.nl/SingleDoc?docId=12571
  39. (PDF) Structural Changes of Gliadins during Sourdough Fermentation researchgate.net/publication/355720024_Structu…
  40. Gliadin Degradation Ability of Artisanal Lactic Acid Bacteria, The lifescienceglobal.com/pms/index.php/jnt/articl…
  41. Microstructural and conformational changes of gluten proteins in researchgate.net/publication/331712711_Microst…
  42. Change in Glutenin Macropolymer Secondary Structure in Wheat pubmed.ncbi.nlm.nih.gov/28013448/
  43. Prolamin degradation in sourdoughs - Helda - University of Helsinki helda.helsinki.fi/bitstreams/fce78ed4-e7bc-400…
  44. The impact of redox agents on further dough development researchgate.net/publication/315784576_The_imp…
  45. What does cold proof do for your dough? : r/Sourdough - Reddit reddit.com/r/Sourdough/comments/1cyr7uo/what_d…
  46. A Spin on the Standard Apple Cheese Tart - Bubbling Starter bubblingstarter.com/a-spin-on-the-standard-app…
  47. Jalapeno, Honey, & Brie Sourdough Turnovers - Bubbling Starter bubblingstarter.com/jalapeno-honey-brie-sourdo…
  48. Lighten up: let's talk leavening hungryhungryhippocampus.com/2020/08/21/lighten…
  49. Effect of mixing on puff pastry dough microstructure and rheology longdom.org/proceedings/effect-of-mixing-on-pu…
  50. The complete guide to leavening agents and chemical leaveners bakeschool.com/leavening-agents-in-baking/
  51. Sustainable Cider Apple Production Eleni Vysini, Jim Dunwell , Bob archiveofciderpomology.co.uk/ArchiveReports/Su…
  52. Quality Changes and Nonenzymic Browning Intermediates in researchgate.net/publication/229511220_Quality…
  53. (PDF) Sugar - ResearchGate researchgate.net/publication/229503721_Sugar
  54. Chemistry and Processing of Sugarbeet and Sugarcane, Volume 9 scribd.com/document/466386531/Chemistry-and-Pr…
  55. Flashcard - Food Chemistry | LMS - MemoCard memocard.ch/EN/Lernkarten/LernkartenInfo/Info/…
  56. Hard Candy Production and Quality Parameters: A review - PMC pmc.ncbi.nlm.nih.gov/articles/PMC11214042/
  57. Thermal behaviour and degradation kinetics of apple pomace flours researchgate.net/publication/330319430_Thermal…
  58. Effects of sugars in batter formula and baking conditions on 5 researchgate.net/publication/257422764_Effects…
  59. Changes in physical and chemical properties during the production researchgate.net/publication/285697394_Changes…
  60. Chlorogenic Acid Oxidation-Induced Greening of Sunflower Butter digitalcommons.chapman.edu/cgi/viewcontent.cgi…
  61. Cross-linking of Peanut Allergen Ara h 2 by Polyphenol Oxidase researchgate.net/publication/284714079_Cross-l…
  62. Recent Development on the Chemical Composition and Phenolic researchgate.net/publication/374683094_Recent_…
  63. Polyphenolic Compounds Analysis of Old and New Apple Cultivars pmc.ncbi.nlm.nih.gov/articles/PMC5789330/
  64. Comparison of Soluble and Plastidal Polyphenol Oxidase in Mature researchgate.net/publication/250193327_Compari…
  65. Effects of pulsed electric field treatment of apple mash on juice yield researchgate.net/publication/222708110_Effects…
  66. (PDF) Role of cosolutes in gelation of high-methoxy pectin. Part 1 researchgate.net/publication/248425019_Role_of…
  67. Synergistic gelling mechanism of RG-I rich citrus pectic eprints.whiterose.ac.uk/id/eprint/171496/3/Zhe…
  68. Development of low-calorie gels from sunflower pectin extracted by pmc.ncbi.nlm.nih.gov/articles/PMC11953053/
  69. French Tarte Tatin - Persnickety Panhandler persnicketypanhandler.com/blog/french-tarte-ta…
  70. Apple Tarte Tatin - Riegl Palate rieglpalate.com/apple-tarte-tatin/
  71. Tarte Tatin Recipe | Food Network foodnetwork.com/recipes/tarte-tatin-recipe3-19…
  72. Classic Tarte Tatin - Pardon Your French pardonyourfrench.com/classic-tarte-tatin/
  73. perfect apple tarte tatin – smitten kitchen smittenkitchen.com/2019/11/perfect-apple-tarte…
  74. A Baker's Guide to Leavening Agents | Suprima Bakeries suprima.com.au/blog/leavening-agents/
  75. Classic Apple Tarte Tatin Recipe | King Arthur Baking kingarthurbaking.com/recipes/classic-apple-tar…
  76. How to Make Tarte Tatin - Joe Pastry joepastry.com/2008/how_to_make_tarte_tatin/
  77. Peach Tarte Tatin - Cooking with Cas cookingwithcas.com/peach-tarte-tatin.html
  78. Experiments with Laminating Lean Dough - Breadtopia breadtopia.com/experiments-with-laminating-lea…