Kommentare zu: Bread Baking Day 2: Krintstuut http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/ Experimentelle Küche Thu, 12 Nov 2009 15:46:14 +0000 http://wordpress.com/ hourly 1 Von: Jan http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-653 Jan Mon, 08 Dec 2008 02:02:27 +0000 http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-653 Moin Moin, in deinen rezepten kann ich herauslesen das du aus Ostfriesland kommst und jetzt wohl im der Pfalz lebst. na da geht es dir ja genau wie mir. Ich komme aus Horsten und lebe jetzt in Herxheim b. LD Finde die Rezepte toll da kommen Erinnerungen an meine Kindheit hoch. Gruß Jan Moin Moin,

in deinen rezepten kann ich herauslesen das du aus Ostfriesland kommst und jetzt wohl im der Pfalz lebst. na da geht es dir ja genau wie mir.

Ich komme aus Horsten und lebe jetzt in Herxheim b. LD

Finde die Rezepte toll da kommen Erinnerungen an meine Kindheit hoch.

Gruß
Jan

]]> Von: ejm http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-139 ejm Wed, 08 Aug 2007 14:17:32 +0000 http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-139 Thank you. Wow! That's lots of yeast for that amount of flour! But I guess it's because of the high sugar content. -Elizabeth Thank you. Wow! That’s lots of yeast for that amount of flour! But I guess it’s because of the high sugar content.

-Elizabeth

]]> Von: chaoskueche http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-127 chaoskueche Mon, 06 Aug 2007 14:36:50 +0000 http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-127 Vanilla sugar are 8g and dry yeast are 15g. Vanilla sugar are 8g and dry yeast are 15g.

]]> Von: ejm http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-126 ejm Mon, 06 Aug 2007 14:34:39 +0000 http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-126 I love that you have braided your raisin bread! And aren't Sunmaid raisins the best?! That is the kind of raisin I like to put into raisin bread as well. (How many grams are in the vanilla sugar packet and the yeast packet?) -Elizabeth I love that you have braided your raisin bread! And aren’t Sunmaid raisins the best?! That is the kind of raisin I like to put into raisin bread as well.

(How many grams are in the vanilla sugar packet and the yeast packet?)

-Elizabeth

]]> Von: tatter http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-121 tatter Mon, 06 Aug 2007 10:18:25 +0000 http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-121 Your bread must have been delicious...I love rasins in bread! Your bread must have been delicious…I love rasins in bread!

]]> Von: zorra http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-120 zorra Mon, 06 Aug 2007 08:04:22 +0000 http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-120 Sicher lecker zum Frühstück! Sicher lecker zum Frühstück!

]]> Von: Columbus Foodie » Blog Archive » BreadBakingDay #02: Bread With Fruit Roundup http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-118 Columbus Foodie » Blog Archive » BreadBakingDay #02: Bread With Fruit Roundup Mon, 06 Aug 2007 01:05:11 +0000 http://chaoskueche.wordpress.com/2007/07/25/bread-baking-day-2-krintstuut/#comment-118 [...] at Chaosküche Heidelberg, Germany Karla contributes Krintstuut, a sweet white yeast bread with raisins that is a regional specialty in the area she grew up in. [...] [...] at Chaosküche Heidelberg, Germany Karla contributes Krintstuut, a sweet white yeast bread with raisins that is a regional specialty in the area she grew up in. [...]

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