罗宋汤 和 100% 黑麦酸种面包
罗宋汤
牛腱切块用开水焯过, 进高压锅, 加一点水, 烧半小时, 自然降压, 留用.
热锅加黄油,加面粉炒熟, 加番茄膏炒出红油, 加洋葱, 胡罗卜, 炒软, 加包菜, 2罐番茄, 土豆, 盐, 糖, 4片香叶, 1罐鸡汤, 和压过的牛肉连汁, 一起煮30分钟, 菜软了, 洒一些 parsley 就好了.
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100% 黑麦酸种面包 - 100% Sourdough Rye Bread
用了Peter Reinhart的方子, 跟以前做的全麦面包像似, 也是头一天把 Soaker (汤种), Starter/ Poolish (酵种) 做好, 第二天做面团, 发面, 烤, 做法和材料都很简单, 只是时间较长, 这次是用小封闭的砂锅来烤.
上次做的 100%全麦三明治面包:
http://blog.wenxuecity.com/blogview.php?date=201005&postID=31899
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Starter
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Soaker
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