bread recipes

The wild bacteria Shabata

The wild bacteria Shabata

VicentaLakin

it's just wild bacteria, as if most of what is available on the market is planted. "cracked dry mushrooms or oxen hep." more dry mushrooms? and it's more readily available, and the first choice is dry mushrooms. "fushrooms or mushrooms, cut into 6 mm thick thin, many mushrooms, and what are the mushrooms?" is that a white round mushroom? consider it a rare thing, but it happened recently and fortunately bought the last thing for the bread. salt and pepper are not clearly measured, not even the word “appropriate”, so try it yourself. pepper doesn't know if it's white pepper or black pepper, like a little more black pepper in a western restaurant? use the black one. it was thought that dry mushrooms would also be mixed in fresh mushrooms, and a closer look revealed that dry mushrooms were used only to extract leachate. so what's the rest of the mushrooms for? i can't think of it, and it's left. too careless. the two-step stretch had already been completed and the mushrooms had been missing. there should be no harm in re-stretching the fold. so the noodles were pulled twice. seems okay, doesn't get bad. it's a shabata with yeast, but there's been an accident in making the yeast. a bowl of waking yeast is accidentally covered and it's forgotten. later, the covering was removed and the dough was found. the noodles are already ready, and they're turning back. good thing it's cold in the autumn. it's not too hot. it doesn't look too bad. i think it's working. get in the fridge. it seems that the accident did not affect the condition of the dough much. the last noodles seem to be in good shape. it looks good, too, as if you should cut open the mushroom inside, but there's something you can't break this big foot。