Ok, so I have a couple books that have breads that I think are somewhat fringe things. The Rye Baker, and Living Bread. I have made a couple breads from The Rye Baker, not what I want. That is different than not good, I think. I made the first one from Living Bread today, it turned out pretty good but the other recipes I don't know about, all call for ingredients not normally found, so breads we are not used to. I like that though normally, but not just for being different. This one had whole wheat, whole rye, and buckwheat. Turned out pretty good.
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Buckwheat bread
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
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cast iron pans,
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The help and preferences
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KBB
FOGO
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Erik S.
I like the look of that crumb. Makes for great patty melts and BLTA’s.
Good looking bread but those knife cuts are a little hinky. 😀
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