Made fresh for you....... :bunny:
donP
Looks good! The only problem with sour dough bread is that you got to have a taste for "tangy" things as it does have a slight sour taste.
Made fresh for you....... :bunny:
donP
Looks good! The only problem with sour dough bread is that you got to have a taste for "tangy" things as it does have a slight sour taste.
That dense, dark square German bread is pretty good. And whatever is left over you can use to pry open vehicle doors in case of an emergency.
I buy it at supermercado Mimasa in Samana...wrapped in plastic, imported with German letters on the package and a picture of a smiling hausfrau.
Wrong storage!
And you are talking about (square) "Pumpernickel" or "Kommi?brot"... (>>> Google).
Mine is different (round large loaf of 6-7 lbs.).
Whereas a French 'baguette' is virtually inedible after 3 hours, my "Rogen-Bauernbrot" is still good after 2 weeks... :bunny:
donP
There are many brands, it could look like this:
Mine looks different:
One ovenload yields 3 large loaves, 6 halves.
I deepfreeze them...
donP
How long does it last before you have to bake again?
About 3 months.
It is quite a procedure, as the sour dough mass needs 4 days to come to maturity and during this time has to be increased and tended.
donP
That is great! The good thing about sour dough mass is that you keep adding to it and so can last for years!
i make my own bread but to be honest this is a solution for sh*tty quality of bread here, not its price.
So you mean to tell me that I cannot purchase a good seven grain bread and I have to learn how to bake my own when i come there? I failed home ec.
well, it depends what bread you like. if you are into sliced sh*t they pass as bread in the UK then you will be fine. you can buy many types of pan integral in DR, they all taste like crap to me. but then i have different standards when it comes to bread, being polish.
pierogi is too much work. idleness is a preferred state of living for me.