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Vermont Bread - American Bread

by eduardo schütz turlaj
2
comments

it makes 2 breadsThe StarterIngredientWeightwheat flour type 550200 gwater250 gsourdough starter (liquid)40 g #let it leaving overnight#in the morning... read more →

commented on 3 years ago
2
comments

This recipe i got in Frankfurt. It´s a very tasteful  german bread. 125 grams sourdough active liquid culture poolish:50 grams white flour5... read more →

commented on 3 years ago
2
comments

I am always playing around with my sourdough starter and was thinking humm... I bet you could use it to give a little lift to a nice egg dumpling.  Si... read more →

commented on 3 years ago
1
comment

A light rye bread containing linseed and sunflower seeds for that nutty crunch. read more →

commented on 3 years ago
1
comment

This weekend formerly world record Amorphophallus titanium at botanic garden of unniversity Bonn, Germany, will bloom another time...webcamOn linked websid... read more →

commented on 3 years ago

Sourdough Crumpets

by jacklang
12
comments

Over in the Professional forum there is a debate on the definition of "Sourdough". Are&nbs... read more →

commented on 4 days ago

Russian bread

by Adam T
4
comments

I just found this recipe while surfing the net.Seems like a good decoration piece to add to things such as cakes.http://www.deliciousdays.com/archives/2006... read more →

commented on 3 years ago

Challah

by Adam T
5
comments

Makes 6-7, 900 gram braided loaves*before mixing this dough take ¼ of the water quantity and steep a pinch of saffron in it. Allow this to cool to r... read more →

commented on 3 years ago

Sourdough Bagels

by SourDom
65
comments

I have been experimenting with bagels, and here are the most recent batch.This is a version of Robot... read more →

commented on 1 year ago
23
comments

This recipe is designed to provoke Jeremy, who I think suggested that it couldn't be done. (Or if he... read more →

commented on 1 year ago