Landbrot is the quintissential country loaf, often with rye, and wheat combinations. Add in some Sauerkraut, landbrot is a hardy, moist bread for sandwiches. My latest adaption of sauerkraut bread, was switching kimchee for sauerkraut, confusion, hmm, maybe, but it's got some umami. Spicy and fermented, some barley replacing rye to add a certain Korean taste and harmony. Taste, smokey, and so moist!
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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