ferment

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

Recent Posts

Bohemian Forest Bread/ Böhmerwaldbrot
(Austria/Bavaria/Czech Republic)

Halme Bakery’s Ring Rye/Ruisreikäleipä (Finland)

Thoughts on How to Sell a Cookbook

Carrot-Potato Tarts/Sklandrauši (Latvia)

Finnish Malt Bread/Mallas Leipää

Recent Comments
Jeffrey on Applesauce-Buttermilk Rye/Omenalimppuja (Finland)
Stanley Ginsberg on Black Rye Bread/Juoda Ruginė Duona (Lithuania)
Stanley Ginsberg on Latgalian Rye/Latgaliešu Maize (Latvia)
Stanley Ginsberg on Black Rye Bread/Juoda Ruginė Duona (Lithuania)
Stanley Ginsberg on Halme Bakery’s Ring Rye/Ruisreikäleipä (Finland)
Sites/Blogs I Really Like
The Bread Baker’s Guild of America

The Fresh Loaf

Brot & Bread

Wild Yeast

Sam’s Kitchen (Austria)

Home Baking (Austria)

Bernd’s Bakery (Switzerland)

der Brotdoc (Germany)

Plötzblog (Germany)

Breadwerx

Ketex – der Hobby-Brotbäcker (Germany)

Bäcker Süpkes Welt (Germany)

Adam Piekarz (Poland)

Khleb & Khleb (Russia)

O Khlebye (Russia)

Archives

February 2020

November 2019

January 2019

November 2018

October 2018

January 2018

November 2017

October 2017

September 2017

August 2017

July 2017

June 2017

May 2017

April 2017

March 2017

February 2017

January 2017

December 2016

November 2016

September 2016

August 2016

July 2016

June 2016

May 2016

April 2016

March 2016

February 2016

January 2016

Categories

Alpine

American

Baltic

Belarus

Central/SW German

Christmas

Finland

Flour

French/Spanish/Portuguese

Nordic

North German

Original

Polish

Recipes

Russian/Baltic

Technique

Thoughts

Travel

Uncategorized

Meta

Register

Log in

Entries feed

Comments feed

WordPress.org

© 2016 Stanley Ginsberg

Share this:

Leave a Reply Cancel reply