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Loaf Street (Bochenkowo 2) | My sourdough whole grain recipes and photosMy sourdough whole grain recipes and photos
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My sourdough whole grain recipes and photos
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Loaf Street (Bochenkowo 2) | My sourdough whole grain recipes and photos | loafstreet.wordpress.com Reviews
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My sourdough whole grain recipes and photos
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Kefir Rye Sourdough with Sesame and Pear | Loaf Street (Bochenkowo 2)
https://loafstreet.wordpress.com/2013/01/28/kefir-rye-sourdough-with-sesame-and-pear
Warm Welcome to my blog in Loaf Street! Loaf Street (Bochenkowo 2). My sourdough whole grain recipes and photos. Whole Wheat Sourdough with Mini Chocolate Chips. Rye Sourdough Flat Bread with COMTE Cheese →. Kefir Rye Sourdough with Sesame and Pear. January 28, 2013. 278 g whole wheat sourdough culture. 501 g stone ground rye flour. Fermented for 5 hours and 30 minutes. All of the starter. 150 g dried pears, chopped. 82 g sesame seeds. 617 g stone ground rye flour. Fermented for 6 hours. Rye Sourdough Fl...
Loaf Street (Bochenkowo 2) | My sourdough whole grain recipes and photos | Page 2
https://loafstreet.wordpress.com/page/2
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.
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...
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.
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.
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Anja Eats Cheese: Saint Agur ( Monts du Velay)
http://mycheesediary.blogspot.com/2012/02/saint-agur-monts-du-velay.html
8220;age doesn’t matter, unless you’re a cheese”. Wednesday, February 29, 2012. Saint Agur ( Monts du Velay). I was so happy to notice St. Agur. During my last shopping trip. I love blue cheeses so any new product is very welcome. Saint Agur has a quite short history, as it was created in 1988 in the volcanic region of Mont de Valey by Beauzac's master cheese makers. Their goal was to combine a creamy texture with the subtle taste of a fruity blue. But still I enjoy more Blue Stilton. Just You and I.
Anja Eats Cheese: Gorgonzola (Italy)
http://mycheesediary.blogspot.com/2012/03/gorgonzola-italy.html
8220;age doesn’t matter, unless you’re a cheese”. Thursday, March 1, 2012. I have tasted Gorgonzola. A long time ago and I was so disappointing experience that whenever I noticed it the store I omitted it. Last week I decided to give it another chance. It taste like pudding to me. I mean a home made pudding made with yolks, milk, sugar and starch. I haven't notice any piquancy or distinctive flavor. I can only assume that the piece I bought was young (Gorgonzola dolce),. Aged for 2-3 months.
Anja Eats Cheese: Goat's milk cheese -chèvre
http://mycheesediary.blogspot.com/2012/02/goats-milk-cheese-chevre.html
8220;age doesn’t matter, unless you’re a cheese”. Sunday, February 5, 2012. Goat's milk cheese -chèvre. In my humble opinion, goat cheese made in USA is as good as French original. I have a problem with American cheeses. I believe there are plenty great domestic cheeses, but are not available. It's much easier to buy famous European cheese than domestic high quality product. Recipe: Turkey Tenderloins with Wattle Seed Chevre. Chocolate Stout Cake with Blueberry Vanilla Chevre. Ile de France Bûchette.
Anja Eats Cheese: April 2012
http://mycheesediary.blogspot.com/2012_04_01_archive.html
8220;age doesn’t matter, unless you’re a cheese”. Sunday, April 8, 2012. Parlick Fell (England, the Singleton's Dairy ). There's no better gift for Easter to me like a new cheese. Parlick Fell. Fell" is a word used in England and means "hill") comes from rural Lancashire in England, where a single flock of 400 Friesland ewes is cared for by 4th generation sheep farmers. They enjoy their life on grassy pastures and produce milk full of flavor. Milk from a single flock. Subscribe to: Posts (Atom). All phot...
Anja Eats Cheese: Parlick Fell (England, the Singleton's Dairy )
http://mycheesediary.blogspot.com/2012/04/parlick-fell-england-singletons-dairy.html
8220;age doesn’t matter, unless you’re a cheese”. Sunday, April 8, 2012. Parlick Fell (England, the Singleton's Dairy ). There's no better gift for Easter to me like a new cheese. Parlick Fell. Fell" is a word used in England and means "hill") comes from rural Lancashire in England, where a single flock of 400 Friesland ewes is cared for by 4th generation sheep farmers. They enjoy their life on grassy pastures and produce milk full of flavor. Milk from a single flock. Subscribe to: Post Comments (Atom).
Anja Eats Cheese: February 2012
http://mycheesediary.blogspot.com/2012_02_01_archive.html
8220;age doesn’t matter, unless you’re a cheese”. Wednesday, February 29, 2012. Saint Agur ( Monts du Velay). I was so happy to notice St. Agur. During my last shopping trip. I love blue cheeses so any new product is very welcome. Saint Agur has a quite short history, as it was created in 1988 in the volcanic region of Mont de Valey by Beauzac's master cheese makers. Their goal was to combine a creamy texture with the subtle taste of a fruity blue. But still I enjoy more Blue Stilton. Belletoile Triple C...
Anja Eats Cheese: Délice de Bourgogne (Burgundy)
http://mycheesediary.blogspot.com/2011/10/delice-de-bourgogne-burgundy.html
8220;age doesn’t matter, unless you’re a cheese”. Friday, October 28, 2011. Délice de Bourgogne (Burgundy). Has silky, whipped butter- like interior. The flavor is little salty and sour. The cheese is so rich (75% butterfat in dry matter) and delightful due to addition of French famous specialty-creme fraiche. Molded in the thin pungent rind is perfect combination of delicacy and maturity. Made with crème fraîche. Subscribe to: Post Comments (Atom). Loaf Street (Bochenkowo 2). Bochenkowo /Bread at Home.
Anja Eats Cheese: Cahill's Vintage Irish Cheddar with Porter
http://mycheesediary.blogspot.com/2012/02/cahills-vintage-irish-cheddar-with.html
8220;age doesn’t matter, unless you’re a cheese”. Tuesday, February 28, 2012. Cahill's Vintage Irish Cheddar with Porter. It's impossible to overlook the cheese and don't buy it. When I first saw it reminded me " Salceson. A type of head cheese (which has nothing in common with dairy products) made in Poland. It has bitter flavor, which is lees strong when cheese is melted. I don't drink beer but I really enjoy the taste of the cheddar. Unique and irresistible. Subscribe to: Post Comments (Atom). All pho...
Anja Eats Cheese: Roquefort(Midi- Pyrenées, Averyon)
http://mycheesediary.blogspot.com/2011/11/roquefortmidi-pyrenees-averyon.html
8220;age doesn’t matter, unless you’re a cheese”. Sunday, November 13, 2011. Roquefort(Midi- Pyrenées, Averyon). According to the legend, Roquefort. Came being in the caves where a shepherd enchented by a beautiful girl left his lunch: milk and bread. The shepherd was looking for the girl for a few days without success. To make the matter worse, he found his meal covered in mold. He was to hungry to resist eating his rotten lunch, and to his suprise, he found it delicious. Is made from raw milk of Lacaune.
Anja Eats Cheese: December 2011
http://mycheesediary.blogspot.com/2011_12_01_archive.html
8220;age doesn’t matter, unless you’re a cheese”. Friday, December 30, 2011. Havarti, Cream Havarti, Fløde Havarti. Was created by Hanne Nielsen at her farm Havarthigaard, in Øverød, north of Copenhagen, in the mid-20th century. She traveled to many countries to learn cheese making. There is nothing extraordinary in Havarti : it is a washed curds cheese, aged for only 3 months . It has no rind, its surface is bright pale with very tiny and irregular "eyes". Photos below). Fløde Havarti. Just You and I.
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Loaf's Month Marathon Countdown | Just another WordPress.com weblog
Loaf's Month Marathon Countdown. M Health Summit 2010 Washington DC – Day One. I’ve just got back from a research trip to the m Health Summit Washington DC put on by National Institute of Health (NIH) in collaboration with the mHealth Alliance. Unfortunately, Obama was out of town in Indonesia and South Korea, but I managed to enjoy a glimpse of his ‘grounds’ during a couple of early morning runs…. In addition to the GSMA as a new mHealth Alliance member, Hewlett Packard signalled a shift – it has ...
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Loaf Story | Every Bread and Patisserie Lovingly Made For You
Widest range of delicious breads and patisseries that won’t hurt your wallet. We treat our customers like family. Only the finest ingredients are used. Product(s) of the Day. Every piece of bread and patisserie is lovingly made, just like Mom's". Widest range of delicious breads and patisseries that won’t hurt your wallet. Come check out our widest range of delicious breads and patisseries in LoafStory. That’s why you don’t have to travel all over the world to enjoy them. Click Here To Browse The Menu.
Loaf Street (Bochenkowo 2) | My sourdough whole grain recipes and photos
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. 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. Posted in sourdough rye loaf. Stone ground rye flour. Whole wheat sourdough culture. February 3, 2013. Knead the ...
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