My friend gave me a grapefruit that was grown in her garden.It was very sweet and delicious so I decided to make yeast water with skin.
Subscribe to:
Post Comments (Atom)
== Boulangerie tour in Japan==
I went to my favorite boulangeries.
skip to main |
skip to sidebar
I went to my favorite boulangeries.
Playing with home-made yeast and dough. YEAST FREE BREAD BAKING. I'M ENJOYING BAKING WITH NO COMMERCIAL YEAST. Cultivating natural yeast from fresh fruits, dried fruits and etc.
advertisement
I went to my favorite boulangeries.
About FAQ
You can find the detailed posts about basic bread baking methodes under "February 2008~" or easy link lists here
Blog Archive
- February 2008 (18)
- March 2008 (4)
- April 2008 (4)
- May 2008 (2)
- June 2008 (2)
- October 2008 (1)
- November 2008 (8)
- December 2008 (9)
- January 2009 (12)
- February 2009 (3)
- March 2009 (11)
- April 2009 (5)
- May 2009 (4)
- June 2009 (4)
- July 2009 (2)
- August 2009 (1)
- September 2009 (1)
- October 2009 (5)
- November 2009 (1)
- January 2010 (4)
- February 2010 (2)
- March 2010 (2)
- April 2010 (2)
- May 2010 (3)
- June 2010 (2)
- July 2010 (5)
- August 2010 (1)
- September 2010 (1)
- December 2010 (2)
- September 2014 (4)
- March 2016 (7)
- April 2016 (4)
- June 2016 (3)
- July 2016 (3)
- November 2016 (2)
- January 2017 (1)
- May 2017 (1)
- July 2017 (1)
sponsored links
CATEGORIES
- 7-11 (1)
- bagel (12)
- baguette (1)
- boulangerie in Tokyo (10)
- bread in Japan (11)
- breakfast (1)
- brown rice yeast water (2)
- campagne (1)
- chocolate (1)
- colorful (3)
- diary (8)
- dry yeast (28)
- event (1)
- fougasse (1)
- fresh fruits yeast (43)
- herb yeast water (3)
- how to bake (4)
- ingredients (3)
- Japanese natural yeast (18)
- laomien (1)
- macrobiotics (6)
- original yeast water (28)
- pain de mie (5)
- pancakes (1)
- Q and A (2)
- recipe (12)
- rustic (1)
- sandwich (1)
- sweet bread (3)
- sweets (6)
- tea yeast water (1)
- toast (1)
- vegetable yeast (8)
- yogurt yeast (3)
BREAD AND ORIGINAL YEAST
ENJOY BAKING ! PLEASE BAKE AT YOUR OWN RISK
No comments:
Post a Comment