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Jurgen Krauss’s elimination from the 2021 Great British Bake Off caused such a scandal, Ofcom received 115 viewer complaints. The lovable German baker was seen as a top competitor, winning three star baker prizes before being booted off in the semi-finals. Nearly two years on, Brighton-based Krauss, 58, has no hard feelings – but he did see the uproar coming. “I had a feeling there would be complaints – a feeling that people would take it very seriously,” he says. But he still has only good things to say about the show, noting the “overwhelmingly positive reaction was quite amazing”, and crediting the experience with boosting his baking skills massively. He speaks particularly fondly about the period before the competition started, when the contestants were in a bubble and testing their recipes. “We had nine weeks to prepare one signature and one showstopper each week and submit the recipe – that was really a huge time for growth,” he says. He calls this a period of “non-stop new ideas, non-stop new processes”, adding with a wry laugh: “Most of the things I’d done in the tent I’d never done before, and some of them I’ve never done since, [and] I’m not sure I’ll ever do them again. It was tough – it was amazing.” Many of the bakes Krauss made on the show were inspired by his childhood in the Black Forest, Germany. This formed the start of his new cookbook, aptly called German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond. “During Bake Off, the briefs of all these signature bakes often included references to childhood that really reconnected me to my culinary home, to the Black Forest and the cooking of my parents, the things I liked to eat as a child or teenager, or while I was studying.” Some of Krauss’ favourite food memories growing up are from the period before Christmas. “My brother and I, we were always in the kitchen with my mother, we were always part of cooking and baking Christmas – the time before Christmas was always amazing,” he remembers. “It was fun, getting hands sticky in dough and tasting it all, and using ingredients like kirsch [brandy made from cherries]. I didn’t think much of it, being able to make cakes like cheesecakes or Linzer torter [a spiced tart that would kick off the Christmas period in Krauss’ household]. “But then much later, after the move to England [in 2003], I really took a deep dive into making bread. After 10 years or so, I really was craving German bread.” From apple marzipan tarts to the classic Black Forest gateau, Krauss’ book is an ode to his childhood and where he grew up. “Black Forest is an interesting region, because it has influences from France and Austria,” Krauss explains. “It had a varied history. It was Austrian for almost 200 years – you get dark breads, but rye isn’t such a dominant grain as it is in other German areas. That’s the Austrian influence – you get a lot more wheat and you get things like pancakes and dumplings, more than in other German areas, which is clearly inspired by the Austrian kitchen. “You have also a huge influence from France and Alsace in terms of day-to-day cooking, so it’s a bit of a conglomerate.” Despite its name, Krauss suggests the Black Forest gateau was actually invented in Dortmund – a city around five hours’ drive away from his home. “But it has become iconic because on the borders of the Black Forest in the Rhine Valley there are huge orchards and cherries grow very well there. Making kirsch has a long tradition, making fruit brandies has a long tradition in the Black Forest because of that.” Other recipes in the book include the Flammkuchen, or what Krauss describes as “kind of a Black Forest pizza”. “It’s an unleavened bread, so you could say it’s a matzah with sour cream on it, and you can put lardons on it, onions, or you can make it sweet with cinnamon sugar and apple slices. It’s really so easy – you can have it ready in 20 minutes, from start to finish. You just need to have an oven that goes really hot.” While the book is all about traditional German baking, Krauss has added the occasional modern twist. He says animal products are prominent in German cooking, “And they don’t run very strongly through my bakes in the book, because I wanted to make it appealing to a very wide audience. So I didn’t use lard, where a traditional Black Forest baker would probably use lard or lardons – things like that. I definitely scaled back on that. You would make dumplings or doughnuts in lard, you would fry them in lard – this sort of thing has lost its appeal over the last few years I think.” While he’s still known to many as “Jurgen from Bake Off”, Krauss says he’s come a long way since the show. “I feel much more in command of things,” he muses. “It feels a lot easier for me to change things. I got to a stage in bread baking where I can go fancy and know the outcome will be OK. I never had that with sweet things before Bake Off. “But now I can see how to change ingredients and how recipes work in general – so that’s a huge change.” ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). 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Britons travelling to Greece have been told to sign up for emergency alerts as the country is gripped by “extreme heat” and wildfires. The UK Foreign Office has updated its travel advice for the popular tourist destination, with Britons warned of travel disruption as temperatures soar. It comes after thousands were evacuated from at least six seaside communities near Athens after their homes were threatened by wildfires. Much of Greece has been baking in near 40C conditions as a heatwave grips the continent, with temperatures in the southeast European country forecast to climb further later this week and into the weekend. “Extreme temperatures are currently affecting many areas of Greece,” the guidance says. “You can register on the Greek government’s Emergency Communication Service to receive emergency alerts.” Travellers are also advised to monitor local and international weather updates from the Greek Meteorological Service or European Meteorological Services, check conditions with their travel provider and follow the advice of local authorities at all times. There is also a chance that the extreme weather conditions could disrupt travel, the Foreign Office added. Officials in Greece issued the six evacuation orders on Monday morning as strong gusts of up to 70kph (45mph) whipped the wildfire closer to resort towns. The army, police special forces and volunteer rescuers freed retirees from their homes, rescued horses from a stable, and helped monks flee a monastery threatened by the flames. Last night water-dropping planes and helicopters tackled the flames near Lagonisi, some 40 km (25 miles) southeast of the capital. The second large wildfire broke out in a wooded area near the resort town of Loutraki, some 90km (55 miles) west of Athens, where a children’s summer camp and rehabilitation center for seniors were evacuated, local officials said. Fire Service spokesman Yiannis Artopios said the strong and changeable winds and mountainous terrain in which both fires broke out were slowing the firefighting effort. "The conditions are changing constantly and this has to be matched by our response. We have ordered multiple evacuations," he said. The evacuees gathered along the coastline or were put up in schools and hotels, while coast guard vessels were dispatched to smoke-heavy beachfronts to assist if needed. On a visit to Brusssels, Greek prime minister Kyriakos Mitsotakis described the risk posed by wildfires this month as "extremely difficult" to deal with. "We have always had wildfires and we always will have them. But with the effects of the climate crisis, we are experiencing fires with increasing intensity," Mr Mitsotakis said, speaking on the margins of talks between leaders from the European Union and Latin American and Carribean countries. Greater Athens and much of southern Greece were on the second highest level of alert for wildfires Monday and Tuesday following a four-day heat wave that eased over the weekend. More heatwave temperatures are expected later in the week. Residents and visitors in areas affected by the two fires received cell phone alerts from the Civil Protection Ministry. Loutraki Mayor Giorgos Gionis said municipal workers were also assisting seniors in the evacuations, adding that the operation had been impeded by cell phone reception outages. Local officials confirmed that homes had been destroyed and badly damaged in both fires. Southern and parts of eastern Europe are currently in the grip of a sweltering heatwave that meteorologists forecast will continue well into this week. Other popular holiday destinations including Italy, Spain and Turkey are also experiencing intense heat. Thousands of people were evacuated from their homes in the La Palma area of the Spanish Canary Islands over the weekend as a wildfire tore through 4,500 hectares of land as firefighters struggled to tackle the blaze. Forecasters in Italy say that Sardinia looks set to become the “epicentre” of the heatwave this week and could see temperatures of 48C (118.4F), just shy of the record 48.8C (119.8F) recorded in Sicily in August 2021. This week’s heatwave has been named Charon after the ferryman who delivered souls into the underworld in Greek mythology. Last week’s was named Cerberus - the name of a mythical creature in ancient Greek folklore. Cerberus, a three-headed dog, was believed to guard the gates to the underworld. Scientists say climate change is making extreme weather events like the current heatwaves in Europe more common. Read More Which holiday destinations will be hottest this week and how can you stay safe as temperatures soar? Europe heatwave: Is it safe to travel to Italy, Spain, Greece and Croatia? Extreme 40C heatwaves will frequently occur in UK without emissions cut, Met Office says Independent Traveller guide to best hotels and short breaks Best hotels in New York: Where to stay in Manhattan, Brooklyn and more Cheap hotels in Paris 2022: Where to stay for value for money

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SHIMOTSUKE-SHI, Japan--(BUSINESS WIRE)--Jun 27, 2023--

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