When Erich Göggerle talks about bread dough, you might think it’s about domestic violence. “You have to make him look like he’s getting a good slap, but you can’t see that he’s getting a good slap.” Göggerle is a miller, farmer and baker. He loves making pizza dough, he loves baking bread, tarte flambée or cream cake, the Swabian equivalent of rye dough. “If it sticks, then you’ve given it too much waddling,” he says, “and if it doesn’t hold its shape, then you haven’t given it enough.” He wears a flour-powdered Troyer and stands in the family business “Obere Mühle Laub” in the Donau-Ries district, in Laub, a town with around 700 inhabitants.
Müller Erich Göggerle’s day begins with Korn – Bavaria
