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Квас – традиционный русский прохладительный напиток, который радует нас уже более десяти столетий. И в самом деле, вряд ли вы найдете хоть одного русского человека, который не знал бы, что такое квас. Многие века у наших предков квас был самым распространенным напитком после воды. Такая популярность кваса обусловлена не только его прекрасными вкусовыми качествами, не только его невероятной способностью прекрасно утолять жажду и снимать усталость, но и его безусловными целебными свойствами.
Many thanks to Susanfnp for posting a great sourdough bagel recipe based on Nancy Silverton's bagel recipe. She also provided a number of key tips as I made these. I posted photos of the first time I did these, and now I have some photos of my second attempt, as well as a spreadsheet with more details such as bakers percentages and preferment percentages. Sourdough Bagel Recipe (revisited version) Ingredients: 335 grams (12 oz) 90% hydration white flour starter 20 grams (0.6 oz) sugar 12 grams (0.4 oz) malt syrup 14 grams (0.6 oz) salt ( I made salt bagels, so the salt in the dough is reduced to avoid too much salty flavor.
Edit Edited by Flickety, Maluniu, KatherineP, Danny Day and 5 others These muffins are quite chocolatey, with a rich flavor and moist texture.
What is going on in this country (USA) in respect to the denomination of Pumpernickel bread makes me want to yell and scream!!!! It can be understood when a home baker plays around and comes up with something s/he likes. But when so-called Master Chefs like Lauren Groveman on PBS video clips happily mix coffee, plums, wheat flour, yeast and some rye flour together, and calls this "making pumpernickel bread from scratch" with Julia Child just yelping about the great smell, or supermarkets having brown colored wonderbread mislabeled in a similar fashion, then is this a very good reason to scream FOUL and clarify the issue.
HOW-TO MAKE A HOT COCOA KIT by Destri of The Mother Huddle
17 января, 2007 • admin • Также в рубрике • Ингредиенты: 1 стакан зерен пшеницы 100 г мака
Edit Edited by Michaelabrams01, KatherineP, Pratiksha, Thimmally and 10 others
I have tried this for two days and it get's pretty good. It's a kind of tortilla(though tortilla doesn't have a rising agent I think) and it works amazing with sourdough. 100% flour plain 50% water 1-2% salt optional 25% butter 10-20% ripe sourdough starter
As many of you know, I've been questing for a tasty, open crumb, 100% whole grain hearth bread for a long, long time now. This weekend, I finally achieved my goal.
But, first, the weather. Thunder, lightening and hail may not be a big deal to people in some localities.
Champa of Versatile Vegetarian Kitchen is the host of Bread Baking Day this month. For BBD #37, she chose “bread made with sponge or pre-ferment” as the theme. What a great theme!
Source: adapted from AllRecipes 1/2 cup whole wheat flour 1/2 cup buckwheat flour 1/4 cup quick cooking oats 3 teaspoons baking powder 1 cup skim milk 1.5 tablespoons safflower oil 2 tablespoons light brown sugar 1 egg, lightly beaten 1.
Time for me to do something a little bit different so I decided to do Croissants. I made them twice in one week so I know they are not very hard to do just different.