Hi everyone, I havent introduced myself yet. This September I went to bread baking course in Nuremberg (Germany) where the teacher was so kind to share his personal sour dough culture, and since that course Im baking about once a week. Today I made a Vinschgauer-like flat bread. Its made of 2/3 mix of regular and wholemeal rye flour and 1/3 pure spelt. I first got to taste this type of bread when I went to university, which was a bit further down in the South. Its traditionally made in pairs of two and they are often smaller than the one I did today, but I read in Wikipedia that large ones are also common in certain regions of Austria (Tyrol, Vorarlberg). Maybe someone in this group is from that region and can speak to that?
Posted on: Sat, 01 Nov 2014 20:08:37 +0000
Trending Topics
Recently Viewed Topics
© 2015