Snacks Recipes
VicentaLakin
I've been making bread almost every day. I've spent time, I've developed new varieties. I particularly liked Polish species during this time. That's pretty good. It's really very simple. Flour and water 1:1 plus a little yeast, and it's in the main noodle when it's fermented to the bubbling. Why do they have to be called Polish? Because Poland's English is called “Polish”, and this yeast is called “Poolish” in French, both look the same as pronunciation, and that's how it goes. You can make bread or toast as you like, and interested friends can look at my bread these days, a lot of it. Because the bread is so soft. They say it's not hard for three days, but they don't have three days at my house. They're roasted the first day, and they're almost gone the next day. Today's sausage twister bread. Sausage can be frozen in the fridge, and if you want to unfreeze it in advance, you can. In order to get used to it, the thinner the sausage, the smaller the noodles; on the contrary, the more the noodles. It's like this sausage I'm wearing today, and it's 80 grams clean, so it's got 110 grams in it。
