MASH50 g rye meal100 g water, at 122 F/50 C SOAKER77 g all-purpose flour100 g rye flour2 g salt108 g water FINAL DOUGH284 g all-purpose flour5 g sugar1 g/1 tsp. blue fenugreek (Brotklee, Schabziger Klee), ground *2 g/1 sp. caraway, ground3 g/1 tsp. anise seeds, ground8 g salt6 g instant yeast170 g water* substitute: 1 … Continue reading VINSCHGER PAARLEN
On a trip to South Tyrol (a border area between Austria and Italy) as a student, I first tasted a sample of the spicy rye breads typical for the region. Hiking up the mountains to a "Huette" (a small rustic inn) we were served Vinschgauer Paarlen with homemade butter and smoked ham (Suedtiroler Speck). The … Continue reading Vinschgauer Bread – Vinschgauer Brot
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Recipes and Anecdotes From My Bar Harbor Kitchen
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Recipes and Anecdotes From My Bar Harbor Kitchen
