Every year for the
past few years I’ve celebrated today's date with a slice of pie. (Usually dessert, although pizza is also good.)
|
Pi = 3.14 = 3/14 = March 14 |
Pizza you'll find in abundance, complete with weird and wacky toppings. But it was a bit of a shock to find that local bakeries
weren’t brimming with dessert pies.
Loaves, rolls, tortes, pastries, cakes,
cheesecakes, yes. Straight-up pie? No.
A couple of forums
online noted the same thing, so I knew I wasn’t crazy. And I’m used to making
pies at home, so I thought no big deal, right? Ha. That’s when I got my first
lessons in baking in Germany:
Lesson
1: Graham crackers are not universal.
My go-to dessert for
dinner parties is chocolate chip pie in a graham cracker crust. With so many people helping us when we first got here, we were booking “thank you” dinners fast and furious once we got settled. But I couldn’t find
graham crackers anywhere to make my own crust, and the pre-made crusts I
had on hand vanished quickly. Recently I found a recommendation to use Vollkorn cookies or digestive biscuits as a substitute for graham
crackers. Can’t wait to try it!
Lesson
2a: Stirred, not sifted.
I remember helping my
mom in the kitchen as a kid, using the metal flour sifter to mix dry ingredients or get the flour
super fine. It was time-consuming and a
bit messy, but I loved it. I was a kid. As an adult, I don’t want to deal with
that. So it was a bit distressing to discover that most flour here is not
sifted, and that you’re expected to weigh it out rather than measure by
volume. Hmm. That seems as likely as me buying a flour sifter for old times’
sake.
Lesson
2b: How high can you count?
In addition to having
my flour pre-sifted, I was used to buying “all-purpose flour” that took
care of my pie, pizza, cookie, and other baking needs. Not so here. Flour has
different numerical values for different purposes. Check out the head-spinning
details on flour types here. (Now that I know, though, my pizzas are much more successful.)
Lesson
3: Not getting weighed down
After finding the right numbers for my needs but adopting a
devil-may-care attitude about weighing my flour (which has worked so far), I soon found myself in a similar
predicament with butter. I know, I could look up the conversion, but thankfully
I’ve had enough experience with butter to just eye-ball the amount I need/want.
Lesson
4: Mini bits vs. decadent discs
Germans seem to take
their chocolate as seriously as their beer. Blocks, bars, figurines—I’ve seen everything
except the chocolate chips I’m used to. Eventually I discovered itty bitty mini chips, and Plättchen, dime-sized wafers of really
rich chocolate. Although I have to severely adjust the amount I use of either for
recipes, experimenting with both has been super sweet.
Lesson
5: Do-it-yourself vanilla
Following a fruitless
search through five grocery stores for vanilla extract, I gave up and substituted maple syrup. (This was for fudge*, but now that I know it works, I might use it as a stopgap for some pies.) All of the stores carry vanilla
bean pods, but apparently the rest is up to you. So at some point I will need to grab rum
or vodka and try my hand making my own vanilla extract.
Now that
I’ve got a better handle on some of the baking differences, I’m looking forward
to making even more of my favorite pies and sweet things in the future. But if
you’re in easy reach of some key lime or French silk goodness today, please have
a slice for me!
*Ah, a side note about fudge. I made some and
shared it with a bunch of Germans, and they were baffled. Could be the peanut butter, which is also not as big here as in the U.S., but the one vocal fudge fan in the group confirmed that "this milk and sugar thing" is not common here.