Cafe review: Cafe Lotti

If you love pink and flowers and good food, you would love this place :) The small pink cafe is own by a young girl in her 20s -basically she made her pink dreams come true by opening this cute cafe :D

Food:Again I only went for breakfast but she also does snacks and lunch. Apparently they are a bit cheaper on a week day. Everything she serves in the cafe is from her village Amberg (something like cheese from her family friend, ham from her great cousin or something like that) and they taste nice too. I dont know where she gets her bread but the Croissant was divine (difficult to find good ones in Munich)! YUM!

Drinks:Coffee was good (also roasted in her village). They also have other hip mixed drinks.

Location:Not really too central but also not a busy street. The interior is ueber girly :D and has good light. The toilet was almost too overwhelming with goodies you can use (to relax, to make up, to fix ur hair etc) and you can see she makes a lot of effort. We made reservations for breakfast and got the last table. I dont know if it is always crowded but if you want to be sure to get a seat make a reservation for breakfast on the weekends!

Cafe Lotti
Schleissheimerstr. 13
Open MO-SUN 10.00-18.00
http://www.cafe-lotti.de/

Bread baking rye:wheat 50-50

I'm baking pretty much once a week now. This bread is rye * wheat 50-50. This time I accidentally "over baked," which ended up making the best crust. Having a shitty oven helps to never burn the bread but actually bake properly... haha.

This time I used liquid Sauerteig (Aurora brand) instead of the dry Sauerteig. Sauerteig is sold in (big) supermarkets in the baking section :) This particular one (see below) is with Dinkel (Spelt in English) but works fine with Rye bread :)

I used a spoon of honey in the background "waldhonig" (forest honey) as opposed to sugar for the bread. When you bake it you don't really taste the honey flavor... Waldhonig on its own has a strong aroma so either people love it or hate it... but totally worth trying ;)I like it.

I also saved a spoon of this Sauerteig and going culture it for the next batch of bread :) (Keep it in a jar, add some water and rye flour) Shall see if it goes well...!

Bread experiment No.1

I haven't baked bread with my own mixed for some time, but I got inspired by a friend's boyfriend who now does not buy bread from the bakery any more but bakes once a week by himself. He also gave me a tip to make a bread notebook so I can keep track of what would be the best combo of ingredients! I decided Sundays are perfect days to do this bread experiment.

Bread experiment no.1

Rye : Wheat = 2 : 1
Flour mixture : water = 3 : 2
Temp: 220 degrees
Sauerteig extract and yeast
Left it sitting for about 10 hours (not intentionally...) before baking

Other notes:
Weather was rainy and cold
Added 30g of seeds but would add more next time.