Karniecoops's blog

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Pane alla ricotta is the final bread in the Verona and Tuscany section of Daniel Leader’s book... read more →

commented on 2 years ago
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Well it’s not exactly grape time of year here, so I made two other variations on this "lo... read more →

updated 2 years ago
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Still in the Verona and Tuscany section of the book, my next bread is Black Olive cheeks or “P... read more →

commented on 2 years ago
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Panmarino is actually the 3rd bread in the Italian section of Daniel Leader’s book, however I ... read more →

commented on 3 years ago
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Seigle d' Auvergne is the last bread in the France section of this book.  The first time I made... read more →

commented on 3 years ago
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Meteiles au bleu is apparently a classic French bread - made with half white and half rye flour.&nbs... read more →

commented on 3 years ago
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For a French bread, this one is very like an Italian loaf!  The first couple of times I made it... read more →

updated 2 years ago
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Baguette aux lardons is the 2nd bread in the chapter on "the Auvergne" in Daniel Leaders &... read more →

commented on 3 years ago
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I'm now up to a new chapter in the book which focuses on bread from The Auvergne.  This area of... read more →

commented on 3 years ago
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....... Pain au levain ..... Read more read more →

commented on 2 years ago