♪ ♪ Bread of purple and blue ♪ VicentaLakin It has been rare to bake bread with a baker since the oven was in place, but to be lazy, making bread with a baker would be less expensive. It's a big bread made today. It's a big baked bun. It's a good toast
Old bread VicentaLakin Breaking up the original bread plan and making old bread to the wind. I wanted to do it when it was hot. For whatever reason, I never did. It was then completely forgotten. And behold, the old bread, rising at once, and inserting it into the original sequence. Three fermentations, too long. The yeast rises and falls back. How long does it take in April? I don't know. Four or five hours. Is that too much? After that, if you don't let him stay alone for four or five hours, you'll have to go all the way back. If we don't use the four or five hours we can't hold the mask, the time is too tight. It's as if it's okay. It's not too bad. The next steps have been much more idle. That's okay. It's not old-fashioned, but I don't know。
Meat pine sunflower bread VicentaLakin I've made a lot of bread. I love it. Big bread is soft and sweet. This is the form learned in a baking book, and the bread is the bread that is much craving. After a few experiments, I prefer softer bread, so I adjust the formula, and I use the pine to make the pie, and the nutrients, of course, go up the stairs, while the aromatic fragrance of the pine binds in the bread, bites it and tastes it long
