pst3
Today I brought home this little miracle of German nationality with stone millstones
Freshly ground bread
He took a pound of wheat and ground it. I was very surprised to see such highly ground bran in flour and put it into this unit
Freshly ground bread

I kept it there for 20 minutes at 60 degrees to get up
then 30 minutes at 180 degrees and 30 minutes at 220 degrees
And Hurray finally succeeded! After the seizure, the bread looked like this
Freshly ground bread
Cut here
Freshly ground bread
The bottom line is that I have been using a mill with metal millstones for 2 years, and for the first time here I ground it on stone. Metal turns out to be unsuitable for stone soles. The bread here turns out to be lush - more than three times increased in volume, which could not work with iron millstones. I'm not talking about taste - day from night.
Amelia
Wow! I have been using a mill with metal millstones for a long time and did not know about the existence of stone ...
About pomp and taste, I buy grains for baking from the pro-
I advise everyone to grind themselves, the taste of bread is really very different

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