350 ml burgonya főzőlé (én a tegnapi gombóchoz való burgonya főző- levet használtam)3 evőkanál olaj1 evőkanál ecet (20%)3 kávéskanál só1 evőkanál porcukor80 dkg BL 55 liszt2 dkg élesztő+ a kovászKovász készítése, sütés előtt 1-2 nappal.Kovász:140 ml víz15 BL 55 liszt1 evőkanál olaj½ kávéskanál só2 dkg élesztő
Very artful baking indeed!!
Those flowers would be gorgeous in any medium - but in bread? Too beautiful. -Varda
Can anyone translate this to English? These breads look amazing but I don't know what the post says.
Thanks.
Best regards! Terike
350 ml of hot potato juice (EN Valois potato dumplings yesterday I used the cookingjuices)
3 tablespoons oil
1 tablespoon of vinegar (20%)
3 teaspoons salt
1 tablespoon powdered sugar
80 BL 55 g flour
2 g of yeast
+ The yeast
Preparation of yeast, 1-2 days before cooking.
sourdough:
140 ml of water
15 BL 55 flour
1 tablespoon oil
½ teaspoon salt
2 g of yeast
Dear ISand66, I believe the recipe is in Hungarian and here is a good site to get it translated into English:
translate.google.com/?tl=hu&q=undefined
Joey the Doeyo
Thanks for the info.
Hello
Translation machine does not translate 'dkg'. dkg = 10 grams
Flour quantities are: in final mix 80 x 10 = 800 grams; in preferment: 15x10 = 150 grams
Yeast quantities are 2 x 10 = 20 grams in both the final mix and in the preferment.
I believe the 'hot potato juice' is water remaining after boiling potatoes, cooled.
This post illustrates process well and may help you too:
http://www.thefreshloaf.com/node/26352/bread-baking-phase-photos
Go back and look through Terike's blog for more illustrations of her art.
Thanks for the update!