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Thank you! Yes Hermann is absolutely awesome. The cake has such a great texture, consistency and taste. Now you can make it yourself and enjoy it again!
Thank you! On sourdough though, if it was about bread I wasn't done next year ..
Thank you and congrats on the snack contest!
Thank you, sadly the tables don't work in the app.
You might try it? You MIGHT?I have failed ..
Thank you. In fact it is stripped down because I encountered many bugs when I went beyond 70 steps.
Voting for me is enough, thank you.
Sourdough View Instructable »
I included a list of edible flowers, try the recipe with one that is blooming in your garden right now!
Didn't take any pictures when they were done, and 2 days later when I arranged everything together they were dried out. You can see a glimpse of it in the background here:
Cherry Blossom ParfaitView Instructable »
Tools and Supplies for Cooking
GersterbreadView Instructable »
The tomate de colgar can be stored by just hanging the branch with the fruits, and hanging means penjar in catalan. They are the same. http://www.tomatadepenjarherrera.com/en/productTraditionally two types of tomatoes are used, "de ramallet" or "de colgar".
If you want to use this for rescue operations, you should add a green light as a positive feedback for casualties. Nothing is more depressing than a sparkle of hope being found and then seeing a dull robot flying away ..
Oh yes they are. I asked 1 friend from Portugal and 2 from Brazil about the minimisation, their answer was they just call it that way.
This is why I add the zest of a lime and made it optional. In the original recipe it is not there, but I was missing the fruity flavour in the result and added the zest.
FilhosesView Instructable »
This is for a breakfast toast, not as dessert. Like I wrote in step 15 sugar is counterproductive for our health.
This must be the woman Barry Humphries had on his mind when he created Dame Edna Everage ..
Take a jar, put 25 grams flour and 25 ml water in it. Stir, then close. Tomorrow you do the same. If there are no visible bubbles, wait 2 days and start again. If it smells like vinegar you need to start over and increase the hygiene.
Thank you, where is the picture?
Sourdough is not just for the taste, but also to destroy the phytic acid and get access to the minerals of the flour. I explained this in another instructible: https://www.instructables.com/id/Pure-Rye-Bread/step3/Sourdough/
That would be step 36.
I used food colouring on a braid of a bread made with 8 braids. Didn't mix well with the dough, was displaced to the surface of the braid. Did you get my message btw?
Try a Mozartzopf version of eight braids.
Well thank you, working on my first Rolls Royce ..
Am I doing this right?
How you doin'?40 grams baker's yeast costs 0.09€ and stays fresh for 4 weeks in the fridge, 75 grams liquid sourdough costs 0.65€ and has a shelf life of 1 year, 15 grams dry sourdough extract costs 0.30€ and lasts 2 years. Euro and Dollar are very close right now. If you have a living sourdough you only need to feed it once per week as long as you stir it every secound day. And as long as you use organic products you can start a sourdough from almost anything. Look at my Pure Rye Bread instructable on how to do it.https://www.instructables.com/id/Pure-Rye-Bread/
ToastView Instructable »
Oh my, I have a similar instructable as draft since last winter, it was part of my bread basket. Try pomegranate vinegar ..
Why is this not in the breakfast contest? And the colour blue has, from a psychologicall viewpoint, a bigger deterrence effect.
These are called "Stuten" in German. I wonder what they are called in Plautdietsch.
My vote for your project. The project from the 1930s was called the Iter Avto. But in the 1920s there was the 'Plus Four Wristlet Route Indicator' especially for biker.
You mean Oopsies! The egg whites are not separated from the yolks and there is no baking powder. I got this recipe from my grandma's cookery book. The baking powder was used to pretend the guests were served in greater quantities during hard times.
And they are! Either fluffy and big or crunchy and small.
Let us hope the mods accept this entry in the bread category, although it doesn't have 90% grain material to resemble a bread, although that is harmful to people with coeliac ..
This is why it is very important to make a diagnose of coeliac very early to prevent any damage that can lead to knock-on effects. I made these for you: https://www.instructables.com/id/Wisp-of-BreadHope that helps!
Wisp of BreadView Instructable »
In the old days people with asthma were sent to the sea because the air is free of spores. Additionally the spindrift creates an aerosol with iodine which is antifungal and small salt crystals which induce plasmolyse, killing all single-celled organisms. Buy a starter and feed it in a room on the far side of the sea. You could even tell puratos.com about your problem and buy a proper leaven from their sourdough library.https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library
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Yeast is ubiquitously. There is the 7 cent brewery in Australia who made beer from yeast from belly button fluff. If you bake a bread with sourdough you can keep a part until the next time. Feed it regularly and it can last forever. I know a family with a sourdough from the Napoleonic era, that was passed through all generations. If you store it in the right place there is not much that can go wrong, unless your home has mould or you live by the sea.
Thank you. And it does!
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It's 2,89€ for 500g here. With mediterranian climate and hills you could grow it yourself in Belgrad.
Knowing why you do it helps you doing it the right way. And yes, you only need rye and water, the other ingredients are just a combination of the two. Thank you, too.
Oh look, someone who also competes in the Bread Challenge has made an alt account ..
Well I thank you! I guess he can give you even more advice.
In fact there are natural leaven, first leaven sponge, secound leaven sponge and ripe leaven sponge if you want all 4 stages of a sourdough. You take a storage leaven and continously feed it in bigger portions until you have the size you want to bake. From a practical point of view, a sourdough is always an ingredient of a sourdough when you feed it.
Pure Rye BreadView Instructable »
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