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Use a combination of widgets to create a Contact Section.
This demo contact section is created using ‘Hoot > Call To Action’ widget, Contact Form 7 plugin and Google Maps plugin.
— ENTER MAPPRESS PLUGIN SHORTCODE HERE —
[/hoot_two_third][hoot_one_third last=”yes”]
— ENTER CONTACT FORM SHORTCODE HERE –[/hoot_one_third]
Most of the time I use to flavor the bread with different ingredients byadding them into the dough. This
A slow fermentation of this bread makes its flavor fantastic with cotton soft inner texture and easy for making at
In my opinion, this bread contains the best of sourdough and yeasted bread. The combination of flour and slow fermentation
I love making this bread rolls. The combination of whole rye flour and whole-spelled flour gives them an outstanding flavor and golden brown
How to make and maintain a sourdough starter There are many ways to make a sourdough starter. Yeast and
In the Winter the process of making sourdough bread is slower and that’s why I usually make three stages levain.
Pain au Levain is a classic French Sourdough Bread. Traditionally it is a mixture of 95% white flour and
I named this bread King’s Sunday, because of its huge volume and reach taste. It has a big oven spring
Great selection of modern and classic books waiting to be discovered. All free and available in most ereader formats. download free books
Thank you so much.
Здравей Николай и поздравления за хубавия сайт!
Искам да те попитам какво брашно ползваш за хляб. Колко процента белтъчини? На коя фирма? Опита ми показва, че София Мел Екстра не поема толкова вода колкото брашната на Екосем или Балван например. И така ако в рецепата се иска 69% хидратация, резултата е различен.
Здравейте.
Аз живея в Германия и ползвам каквото намеря тук и почти нямам опит с брашна на пазара в България. Знам от приятели ,че и Екосеминар и Балван са хубави брашна.
Като цяло за хубав хляб ви трябва поне 12% белтъчини. Аз работя с италианско брашно Капуто 13% белтъчини, просто защото наблизо има Метро и го купувам изгодно в 25кг чувал. Когато работя с по-слаби брашна намалям водата. Имайте предвид , че така също всяка партида брашно е различна. Пробвайте различни брашна и сам ще откриете вашето такова.
С Поздрав
Николай
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