It’s my privilege to host the 3rd round of Bread Baking Day, the new monthly event, created by Zorra. The first round with herbs was a big success, there were 31 entries! This event united bakers around the world and their passion for bread baking.
I live in Northern Germany were breads made from 100% rye flour are very popular. These breads are always leavened with sourdough, so you know the theme: Bread with Sourdough, preferably from rye.
Bake a bread only leavened with sourdough, preferably from rye, take pictures (if possible) and blog about it between now and Saturday, 1st of September 2007. Please include a link to this announcement and eventually a link to the round-up. The round-up will be posted in a few days after the 1st of September.
Send an email to ostwestwind(at)yahoo(dot)de with the subject “BBD #3″ including
– your name
– your blog’s name and your blog’s URL
– the recipe name and the post’s URL
– your location
– for non-English posts, the language it is in
I have to admit that I have language limitations and knowledge. So I
kindly request to post your entries in English or German, if your blog is in another language than English or German.
And at least: Special thanks to mgb_http://indenbergenistfreiheit.ch_is no longer aktiv for the banner
Dont’t miss the round-up
Roggen- oder Weizensauerteig?
Das gibt mir die Gelegenheit zu einer Frage: wann braucht man Roggensauerteig? Ich habe Weizensauerteig, kann man den nicht bei Roggenbrote einsetzen?
Ich bin übrigens sehr gespannt auf die Sauerteigrezepte!
REPLY:
Roggensauerteig benötigt man für reine Roggenbrote. Zu deiner Frage: Natürlich kann man Weizensauerteig auch bei Roggenbroten einsetzen, das bedingt dann Mischbrote und der Geschmack wird milder.
BBD#3
Sourdough Dates Anise Bread
//arabicbites.blogspot.com/2007/08/sourdough-dates-anise-bread.html
mon pain maison!
bonjour,
voilà une recette avec de la farine de sigle:
//epices-moi.over-blog.fr/article-10574380.html
REPLY:
Please read the conditions how to participate.
BBD
I’ve made the rye sour about five days ago and have baked the bread this morning. I think I’ll post the rye sour and the finished products in a separate posts if you don’t mind, both are for BBD event. Cheers.
Rye Bread BBD #03
hi Ulrike, here is my entry. thanks for hosting and proposing a great theme!
//bakinghistory.wordpress.com/2007/08/28/rye-bread-i/
My participation over at couvertsamania.canalblog.com/archives/2007/08/31/5932028.html
The email that I sent was turned over to me.
I do not know what occurred.
Alsace loaf with rye
This bread is our contribution to the 3rd breadbakingday.
//rksuite.ccwn.org/2007/08/31/alsace-loaf-with-rye/
Thanks to Ulrike for the management :-)
LG Ilka und Ulli
Kurz vor Toresschluss kommt noch mein Beitrag
Roggensauerteigbrot mit Kernen
Liebe Grüße
Katja