loafstreet.wordpress.com
Loaf Street (Bochenkowo 2) | My sourdough whole grain recipes and photos | Page 2
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Warm Welcome to my blog in Loaf Street! Loaf Street (Bochenkowo 2). My sourdough whole grain recipes and photos. Newer posts →. December 30, 2012. 340 g rye sourdough starter. 375 g whole wheat sourdough starter. 63 g black sesame seeds. 81 g white sesame seeds. 122 g organic 4-grain hot cereal (oat, rye, barley and wheat). 1360 g whole grain spelt flour. Posted in whole spelt sourdough loaf. Tagged multi grain hot cereal. Whole wheat sourdough culture. December 24, 2012. 451 g rye sourdough starter.
mycheesediary.blogspot.com
Anja Eats Cheese: Blog is moving out
http://mycheesediary.blogspot.com/2012/05/blog-is-moving-out.html
8220;age doesn’t matter, unless you’re a cheese”. Thursday, May 17, 2012. Blog is moving out. Blog is moving out . . http:/ anjaeatscheese.wordpress.com/. Subscribe to: Post Comments (Atom). Just You and I. Loaf Street (Bochenkowo 2). White Tea Sourdough Rye Loaves. Bochenkowo /Bread at Home. Bochenkowo: Bread at Home" has moved to LOAF ST. A white mold rind. Made with crème fraîche. Milk from a single flock. Free but not a single, happy but down-to-earth , in love. View my complete profile.
loafstreet.wordpress.com
Prunes and Kefir Whole Wheat Sourdough Bread | Loaf Street (Bochenkowo 2)
https://loafstreet.wordpress.com/2013/02/03/prunes-and-kefir-whole-wheat-sourdough-bread
Warm Welcome to my blog in Loaf Street! Loaf Street (Bochenkowo 2). My sourdough whole grain recipes and photos. Rye Sourdough Flat Bread with COMTE Cheese. White Tea Sourdough Rye Loaves →. Prunes and Kefir Whole Wheat Sourdough Bread. February 3, 2013. 211 g whole wheat flour. 2 tablespoons whole wheat sourdough culture. 470 g whole wheat sourdough starter. 900 g very thick kefir. 1000 g whole wheat flour. 300 g prunes in 300 g hot water. Blend soaked prunes and add them to final dough with. Do you fav...
ourstorythyme.wordpress.com
Submit your Story! | Our Story Thyme
https://ourstorythyme.wordpress.com/2012/08/19/submit-your-story
Dads in the Kitchen. Submit a Story, Recipe, Photo, or Memory. Do you have a family food tradition that you associate with your father, grandfather, or other male relative? Are you a dad that has stories about cooking with your kids? We are collecting stories, memories, recipes, and photos featuring men in your family food tradition. Send us a message. Or email us at ourstorythyme@gmail.com. Submissions will be uploaded every Saturday. We look forward to reading your story! Want to read more? The Failed ...
loafstreet.wordpress.com
Rye Sourdough Flat Bread with COMTE Cheese | Loaf Street (Bochenkowo 2)
https://loafstreet.wordpress.com/2013/01/31/rye-sourdough-cracker-bread-with-comte-cheese
Warm Welcome to my blog in Loaf Street! Loaf Street (Bochenkowo 2). My sourdough whole grain recipes and photos. Kefir Rye Sourdough with Sesame and Pear. Prunes and Kefir Whole Wheat Sourdough Bread →. Rye Sourdough Flat Bread with COMTE Cheese. January 31, 2013. 2 tablespoons rye sourdough culture. 350 g stone ground rye flour. Starter fermented at room temperature for 12 hours and than was refrigerated for 8 hours. All of the rye sourdough starter. 13 g black caraway seeds. 221 g whole wheat flour.
loafstreet.wordpress.com
Anja | Loaf Street (Bochenkowo 2)
https://loafstreet.wordpress.com/author/przytulanka
Warm Welcome to my blog in Loaf Street! Loaf Street (Bochenkowo 2). My sourdough whole grain recipes and photos. White Tea Sourdough Rye Loaves. February 7, 2013. Soaker: 100 g KAMUT grains 200 g hot water Soak for 12 hours. Dough: 350 g whole wheat sourdough starter, 100% hydration 400 g rye sourdough starter, 100% hydration 826 g water 23 g salt 27 g white tea unopened buds from Fujian, China 120 g stone ground rye flour In a large mixing bowl combine the ingredients, cover the […]. February 3, 2013.
loafstreet.wordpress.com
White Tea Sourdough Rye Loaves | Loaf Street (Bochenkowo 2)
https://loafstreet.wordpress.com/2013/02/07/white-tea-sourdough-rye-loaves
Warm Welcome to my blog in Loaf Street! Loaf Street (Bochenkowo 2). My sourdough whole grain recipes and photos. Prunes and Kefir Whole Wheat Sourdough Bread. White Tea Sourdough Rye Loaves. February 7, 2013. 100 g KAMUT grains. 200 g hot water. Soak for 12 hours. 350 g whole wheat sourdough starter, 100% hydration. 400 g rye sourdough starter, 100% hydration. 27 g white tea unopened buds from Fujian, China. 120 g stone ground rye flour. This entry was posted in sourdough rye loaf. Stone ground rye flour.
bochenkowo.blogspot.com
Bochenkowo /Bread at Home: March 2010
http://bochenkowo.blogspot.com/2010_03_01_archive.html
All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Wednesday, March 31, 2010. Bulki z cynamonowym krzyzykiem. Do bulek uzylam obu moich zakwasow, aby zaden nie smucil sie i nie czul sie zaniedbany:. 170 g zakwasu pszennego. 170 g zakwasu zytniego. 900 g maki pszennej razowej. 40 g suszonych jablek. 2 drobno utarte marchewki. Troche zakwasu maki wody i cynamonu. Links to this post. Saturday, March 27, 2010. Polozylam na stole serwete w kwiatki. Najlepszy ...
bochenkowo.blogspot.com
Bochenkowo /Bread at Home: July 2010
http://bochenkowo.blogspot.com/2010_07_01_archive.html
All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Tuesday, July 27, 2010. 310 g zakwasu z maki razowej z pszenicy bialej (100% hydracji). 956 g maki pelnoziarnistej z bialej pszenicy. 640 g maslanki w temperaturze pokojowej. Links to this post. Wednesday, July 21, 2010. Pikantne chlebki z niebieska maka kukurydziana. 200 g zaczynu z maki pszennej razowej. 200 g zaczynu z maki zytniej razowej. 1000 g maki pszennej razowej. Rozgrzalam piekarnik do 450 F i...
bochenkowo.blogspot.com
Bochenkowo /Bread at Home: Wild Blueberry Sourdough Bread
http://bochenkowo.blogspot.com/2012/03/wild-blueberry-sourdough-bread.html
All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Friday, March 2, 2012. Wild Blueberry Sourdough Bread. I submit my Wild Berry Sourdough Bread to. 2 tablespoons rye sourdough culture. 300 g stone ground rye flour. Let ferment for 15-18 hours. 645 g rye sourdough starter. 80 g blueberry juice. 115 g chia seeds. 1000 g whole wheat flour. 340 g frozen wild blueberries, defrosted overnight. In a large bowl combine the ingredients and set aside for 1 hour.