{"id":3005,"date":"2026-08-21T06:11:44","date_gmt":"2026-08-21T06:11:44","guid":{"rendered":"https:\/\/gerichte.t4m.me\/?page_id=3005"},"modified":"2026-09-07T11:47:18","modified_gmt":"2026-09-07T11:47:18","slug":"en","status":"publish","type":"page","link":"https:\/\/www.apetito-catering.de\/aktion\/trend-teller\/en\/","title":{"rendered":"Startseite – EN"},"content":{"rendered":"\t\t
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Our most popular dishes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tSocial media tips <\/span>\n\t\t\t\t\n\t\t\t\t\tput to the test<\/span>\n\t\t\t\t<\/span>\n\t\t\t\t<\/h3>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0<\/p>

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Food hack
<\/b><\/p>

The contained starch helps the sauce bind with the fat.<\/p><\/div>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\n\t\t\t<\/div>\n\n\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Does pasta really become creamier if you add a bit of the cooking water?<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\u00a0<\/p>

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Food Fail
<\/b>If the meat is cut into straight away, a particularly large amount of liquid will seep out. Putting it aside to rest for a short while ensures that the temperature and meat juices are more evenly distributed. This means the steak stays juicier when you cut into it.<\/p><\/div>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\n\t\t\t<\/div>\n\n\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Does a steak become juicier if you cut into it straight after cooking?<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\u00a0<\/p>

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Food hack
<\/b>Soaking removes excess starch from the surface. If you thoroughly dry the potatoes afterwards, they\u2019ll become much crispier in the oven.<\/p><\/div>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\n\t\t\t<\/div>\n\n\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Do your baked potatoes get crispier if you soak them in water beforehand?<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\u00a0<\/p>

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Food hack
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This little bit of moisture keeps the herbs from drying out. As a result, when stored in the fridge, they often stay crisp and retain their flavour for longer.<\/p><\/div>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\n\t\t\t<\/div>\n\n\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Do herbs stay fresh longer when stored in a damp kitchen towel?<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Bread trends to try out at home<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sour­dough bread<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A crispy crust, a moist crumb and a distinctive, aromatic flavour: sourdough bread is back again as a hot trend in the food scene. With a little bit of time, an active starter and the right instructions, you can bake this evergreen at home, too. We will guide you, step-by-step, to make bread that tastes like it\u2019s fresh from the bakery, using just a few ingredients.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"Sauerteig-Step1-1\"<\/figure><\/div>
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\n <\/i><\/i><\/span>\n Step 1<\/span> <\/div>\n\n
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Ingredients for a sourdough loaf<\/strong><\/p>

100 g active sourdough starter
450 g Type 550 wheat flour
50 g wholemeal rye flour
350 g lukewarm water
10 g salt<\/p>

Place 450 g of wheat flour and 50 g of wholemeal rye flour into a large bowl.<\/p>

Start by adding 330 g of water and mix everything together with your hands or a wooden spoon until there are no dry patches of flour left.<\/p>

The dough doesn\u2019t need to be smooth at this stage. Cover the bowl and leave the dough to prove for about 30 minutes.<\/p>

Add 100 g of active sourdough starter, 10 g of salt and the remaining 20 g of water to the dough.<\/p>

Work it all in thoroughly with damp hands. The dough should be soft and sticky. If possible, avoid adding any extra flour.<\/p><\/div>\n <\/div>\n <\/div>\n \n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"Sauerteig-Step1-4\"<\/figure><\/div>
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\n <\/i><\/i><\/span>\n Step 2<\/span> <\/div>\n\n
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Cover the dough and leave it to prove at room temperature.<\/p>

It is stretched and folded every 30 minutes during the first two hours. To do this, carefully lift one side of the dough with damp hands and fold it over the centre. Turn the bowl and repeat the process on all four sides.<\/p>

Carry out a total of three to four folding operations. As you do this, the dough should gradually become smoother, firmer and more elastic.<\/p>

After the final fold, cover the dough again and leave it to rest for a further two to four hours.<\/p>

The exact duration depends on the room temperature and the activity of the starter. The dough is ready for the next stage when it has become noticeably lighter and its volume has increased by about 50 per cent.<\/p>

Small bubbles on the surface and on the sides of the bowl are a good sign.<\/p><\/div>\n <\/div>\n <\/div>\n \n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"Sauerteig-Step3-1\"<\/figure><\/div>
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\n <\/i><\/i><\/span>\n Step 3<\/span> <\/div>\n\n
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Carefully place the dough onto a lightly floured work surface.<\/p>

Using a dough scraper or your hands to gently shape it into a ball. Try to press as little air out of the dough as possible.<\/p>

Leave the pre-shaped dough on the work surface, uncovered, for about 20 minutes.<\/p>

Then shape the dough firmly into a round or oblong loaf.<\/p>

Generously dust a proving basket with rice flour or a mixture of rye flour and rice flour. Place the shaped dough in the proving basket with the seam side facing upwards.<\/p>

Cover the proving basket.<\/p><\/div>\n <\/div>\n <\/div>\n \n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"Sauerteig-Step4-1\"<\/figure><\/div>
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\n <\/i><\/i><\/span>\n Step 4<\/span> <\/div>\n\n
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Place a cast-iron casserole pot, with lid, in the oven.<\/p>

Preheat the oven to 250 \u00b0C (top and bottom heat) for at least 30 minutes.<\/p>

The pot must be fully heated so that the bread rises well in the oven and develops a crisp crust.<\/p>

Take the dough straight from the fridge and turn it out onto a sheet of baking paper.<\/p>

Make a cut about into the surface, one centimetre deep, using a very sharp blade. An elongated cut, slightly offset to one side, allows the bread to open up in a controlled manner during baking.<\/p><\/div>\n <\/div>\n <\/div>\n \n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"Sauerteig-Step5\"<\/figure><\/div>
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\n <\/i><\/i><\/span>\n Step 5<\/span> <\/div>\n\n
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Carefully place the dough into the hot pot using the baking paper, then put on the lid.<\/p>

First bake the bread for 20 minutes at 250 \u00b0C.<\/p>

Then remove the lid and reduce the temperature to 220 \u00b0C. Bake the bread for a further 25 to 30 minutes, until the crust is a deep golden brown.<\/p>

For an extra-crispy crust, leave the bread on the oven rack for another five minutes after baking, without the pot.<\/p>

Place the finished sourdough bread on a cooling rack and leave it to cool for at least two hours.<\/p><\/div>\n <\/div>\n <\/div>\n \n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"Sauerteig-Starter\"<\/figure><\/div>
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\n <\/i><\/i><\/span>\n Step 6<\/span> <\/div>\n\n
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Store 20 to 50 g of the remaining starter in a clean jar and place it in the fridge.<\/p>

If you bake regularly, the starter should be fed about once a week. To do this, take some of the starter and mix it with an equal amount of flour and water.<\/p>

Before your next baking session, feed the starter once or twice at room temperature until it is visibly active again and consistently doubles in volume.<\/p><\/div>\n <\/div>\n <\/div>\n \n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t

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Pumpkin sourdough bread<\/h6>

Pumpkin gives sourdough bread a particularly moist crumb, a subtle sweetness and a warm, golden colour. Roasted pumpkin seeds add a bit of crunch and a nutty flavour. Perfect for savoury spreads, cheese or simply on its own, with a little butter.<\/p> <\/div><\/div>\n\t\n<\/div>

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Apple and Cinnamon Sourdough Bread <\/h6>

Juicy pieces of apple and a subtle hint of cinnamon make this sourdough bread particularly flavourful. The natural sweetness of the apples goes wonderfully with the slightly tart pastry. Perfect for breakfast, with an afternoon coffee, or served slightly warm, with a little butter.<\/p> <\/div><\/div>\n\t\n<\/div>

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Mushroom sourdough bread<\/h6>

Aromatic mushrooms and fresh herbs give this sourdough bread a particularly savoury flavour. The savoury filling goes perfectly with the slightly tangy crumb, making the bread a delicious accompaniment to soups, salads or a light, easy meal.<\/p> <\/div><\/div>\n\t\n<\/div>

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Walnut sourdough bread<\/h6>

Crisp walnuts add a rich, nutty flavour to the sourdough bread and provide a pleasant crunch. This savoury version goes particularly well with cheese, deli salads or sweet spreads such as honey and jam.<\/p> <\/div><\/div>\n\t\n<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Get creative<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Create your own trendy sourdough bread<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Whether sweet, savoury, spicy or nutty: sourdough bread can be adapted to suit your taste. Add herbs, spices, nuts, vegetables or fruit to the dough and create your very own favourite combination. Try out different ingredients, experiment with flavours and textures, and turn classic sourdough bread into your own personal signature dish.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Which social media trend is right for you today?<\/h3>\n\t\t\n\t\t\n\t\t\t\t\t

Answer the questions and note down the letter corresponding to your answer for each one. The letter you chose most often will lead you to today\u2019s trending recipe.<\/p>\n

All the recipes are created for two people and can be prepared without spending hours in the kitchen.<\/p><\/div>\n\t\t\n\t\t