Pasamo... with passion
I haven’t baked bread in a long time and if anyone is wondering why, it might be worth approaching this issue from a different angle. Why did I bake? Well, because it’s increasingly difficult to buy tasty and reliable bread. If the nearest shops only offer white dumplings, inflated and artificial, I prefer to bake them myself. And it turns out that I am in…
Man does not live by work alone, sometimes he has to eat a little bread. Or Bread... And now I will tell you a short and sublime criminal-patriotic-romantic story. More or less... The fame of Hania and her bread is quickly circulating the world... Although it is mainly about this niche world... you know, the second circulation, the underground... In any case, all secrets do not fall into the wrong hands of ordinary bread eaters...
I finally dared to bake bread without the addition of baker's yeast. Of course, leaving out the ones that made the airborne landing; I had quite an active sourdough, although not as strong as when I baked it before. The last few days were not hot, so the sourdough was calmer. In the evening, I set the following dough to rise: 1 cup of wholemeal sourdough 0.5 cups of water 3 cups of rye flour…
Warning! The information in the post may be false. Using the advice provided may cause muscle pain, a hurricane of flour, and in extreme cases, lead to baking bread. Before using, consult a baker or psychotherapist. In short: Ingredients: 1 cup of sourdough 2.5 cups of water 9.5 cups of flour or 9 cups of flour and a handful of leftover bread 14 g salt 10 g yeast 1 teaspoon of glucose Order:…
I'm looking for photos of my first bakes, but I'm not sure if I took photos from the beginning. I think my first bread was this one (22.10.2008): Baking category: pumice. Why pumice? Because it has big holes, and what isn't a hole in it is very baked... It tasted good with butter... in a way, falling into the category: maybe...