Saturday, January 17, 2015

Again, the basic part of the recipe will not be different, but the change is additive, which provid


In addition, it gave us such a buckwheat Focaccia all very much, they are very photogenic and a kind of ritual Sunday, when the morning baking, activate the camera and before food processing techniques breakfast do a single "fotošuting".
Again, the basic part of the recipe will not be different, but the change is additive, which provide a taste and smell of the gingerbread. This time, in the buckwheat-Pirin test landed garlic and rosemary. Sometimes I did not like garlic or on salads, but now it is one of the components that should never miss. On Saturday morning I have to get a beautiful market food processing techniques braided strings of garlic home, taking care to ensure that our dishes more aromatic. Those who do not like garlic, you can be such a garlic whale serves as decoration or children explain that it must be in the house that repels vampires.
- 3 tablespoons olive oil
In a large bowl sift buckwheat flour 200 grams and 150 grams of spelled flour. food processing techniques Add yeast, salt, sugar and pour hot water. Since buckwheat flour does not contain gluten and is difficult to make out a flexible dough all ingredients in a bowl and mix well with a spatula to form a sticky lump.
The resulting sticky mass oiled with 1 tablespoon of olive oil and are turning with a spatula, where it lubricates bowl and the whole surface of the dough. Bowl airtight wrapped in foil and placed overnight in a place that is not cool. I'm practicing so that it put you in the oven is off.
So at least I'll harvest next :). And this color me becoming more včeč. Days pa ... perfect for the kitchen :) Whatever will be on Sunday, let me be a pleasure! Pleasant and endless weekend! Reply Delete
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