Joerg Engels

No, Swedish Party Ppang would be with Falukorv sausage, lingonberry jam and Kalles smoked cod roe caviar on top.And the question is not how many weeks I ate these, the question is how many weeks of my life have I wasted NOT eating these. I did not gain anything in weight since I eat carbs only once per day. And thank you!

Well thank you!

Well thank you.

This instructables should be called "The Imaginary Way of Baking Bread" because step 1 and 2 are unscientific and have many logical fallacies.First of all how exactly do you want to achieve exponential growth if you starve the yeast?As a biochemist you should know you are then in the https://en.wikipedia.org/wiki/Bacterial_growth curve, with the stationary phase when they are eating the proteins. Because wild yeast unlike baker's yeast likes to eat the amino acids when it is "starving" to gain ammonia, sulfur and phosphorus."after which we remove the water via heat to harden the structure to get bread."No. The baking process vaporises only between 30% and 40% of the water, otherwise the bread wasn't flexible."They procreate through dividing itself"...

This instructables should be called "The Imaginary Way of Baking Bread" because step 1 and 2 are unscientific and have many logical fallacies.First of all how exactly do you want to achieve exponential growth if you starve the yeast?As a biochemist you should know you are then in the https://en.wikipedia.org/wiki/Bacterial_growth curve, with the stationary phase when they are eating the proteins. Because wild yeast unlike baker's yeast likes to eat the amino acids when it is "starving" to gain ammonia, sulfur and phosphorus."after which we remove the water via heat to harden the structure to get bread."No. The baking process vaporises only between 30% and 40% of the water, otherwise the bread wasn't flexible."They procreate through dividing itself"No. Bacteria divide. Yeast is budding. https://en.wikipedia.org/wiki/Budding"every two hours @28°C (82 F)"No. Baker's yeast every 90 minutes and brewing yeast every 75 minutes."or you cultivate your own yeast tribe which lives in your kitchen anyway. This is called sourdough."No. Sourdough contains mainly lactic acid bacteria which make the dough sour. https://en.wikipedia.org/wiki/Sourdough"acetic acid bacteria which transfers ethanol into vinegar" No. We want lactic acid. https://en.wikipedia.org/wiki/Lactobacillus"The needs of yeast are just like the ones of your own. They want air and food."No. You want the yeast for anaerobe fermentation for alcohol to gain more gas. https://en.wikipedia.org/wiki/Yeast#Nutrition_and_growth"You could add sugar here but MOs that can (only) eat sugar are not really the ones we want to have."No. We absolutely want the ones who eat sugar and not the proteins. https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae#Nutritional_requirements"However, giving the MOs sugar makes it too easy for them. We don’t want to spoil them. "No. We do want to spoil them since you said you want to make a bread within 2 hours and not 2 days."Air is provided due to stirring a few times whenever you feel like it."No. Stirring distributes the nutritions. Air bubbles come into place when you slam the dough on the table like a baker. https://en.wikipedia.org/wiki/Kneading"Not stirring results in an anaerobic digestion which leads to ethanol, but yeast still grows but slower"No. We want the anaerobic "digestion". https://en.wikipedia.org/wiki/Ethanol_fermentation#Bread_baking"you want to have it as liquid as possible because the yeast and the flour need to find each other (need to diffuse through the liquid)."No. Are we making beer now?"You might want to add some heat, so the yeast grows faster."No. You just said yourself that yeast likes 28°C to propagate. With heat you increase the metabolization and reduce reproduction."Invest at least 1 h growing your culture."No. You yourself said they need 2 hours to double in numbers."In the case of acetic bacteria its ethanol."No. No. No. In the sourdough there are homofermentative and heterofermentative bacteria. Some People confuse heterofermentative bacteria with acetic bacteria. https://en.wikipedia.org/wiki/Lactic_acid_fermentation#Heterofermentative_process"without covering doesn’t lead to mold"No. The top will dry out and allow mold to start propagating before the "MO" have created enough acidity in the top. Covering helps also against fruit flies etc."acetic bacteria produces vinegar"No. You want lactic acid in your dough and not formic acid. https://en.wikipedia.org/wiki/Formic_acid"MOs cannot eat fat, salt and herbs"No. "MO" absolutely love herbs because they provide them with trace minerals."salt is toxic to them."No. Salt helps preventing big bubbles and promotes the coagulation of proteins. "Baking bread after recipe doesn’t bring out the same bread every time in my case so I figured why using a recipe?"What?You can find some ibles in my profile which will provide you with very reliable results. Since the only external resource you provided was about exponential growth, I hope my links help you and other readers to understand the processes behind baking bread, and if you have any questions, feel free to ask me.

Actually if you want to achieve the texture that I explained in the introduction then you can only use seeds or flakes to roll into. The "oe" stands for the umlaut "ö", it is easy to pronounce: you shape your mouth like you want to say an O but your palate and pharynx make the sound of an E. Soft J, the Ö and soft G then the lette like in omelette and you have a portmanteau of my first name with omelett.This should be an entry in the Comfort Food Challenge btw.

Depends on your way to harvest them, if they are roasted they are like smoked peanuts. If you harvest them by drying they are like linseeds.

Right now is the time to harvest them. Enjoy!

We don't have "mais"? It is very common, it is even so common it is the generic name and just called starch on most packages(or Speisestärke, amido, fécule). Look for it in the bakery products aisle.

High Five!

Niiice!

Here you will encounter 2 new aspects, taste and texture. The texture of the petals repell water and therefor your saliva which would transport flavours to your taste buds. Then you chew on them and they release their etheral oils which at first always remind you of some liquor. While you continue to chew you spread the pollen from the stamens which are a little bit spicy and herb. But they are wiped away by the sweet core of the flowers.

Well, thank you!

Actually the cake is so good you can slam on it whatever you want ..

If you want liquid mead, why then turn the stock into jelly anyway? Just use the stock, let it cool down and add the sugar that you need for your fermentation.

Löwenzahnhonig.

Supermarkets full of products from all over the world, aaaaah - the benefits of living in the European Union ..

It is a prepared sugar mixture with pectin. Also dextrose, stabilizers and some acids were added. Just click on the link on the ingredients or mix it yourself with pectin.

This is actually the best product you could use.

https://en.wikipedia.org/wiki/Flower#/media/File:Mature_flower_diagram.svgThe picture shows where I have cut the flower to gain the petals which I have then put into the cooking pot.

"Miel de pissenlit" is the french description for "dandelion honey".

preserving sugarjam sugargelling sugarAll the same.

"It takes 15-30 days before the population of yeast and bacteria in the starter is large enough to make bread." Divide this by 10, no one needs to wait a whole month.

The only missing ingredient is salt probably.Its Sauerkraut, not Sourkraut.

Don't take 2 full eggs, take 1 egg and 1 yolk.

This is for children at a beach! But thank you for improving the recipe to make it more authentic ..

There are only German resources that I have found. Send me your email in a PM and I can send you a PDF with recipes.

It's in the ingredients picture and 1 root weighs less than 10grams, that's why I left it out. It was only added to the recipe because it enriches the orange colour. Keep the coriander seeds because they contain selenium and manganese, important micronutritients. These 2 seeds are not really noticeable in 600grams pureed carrots.

Curd. Junket. Curd cheese. NOT cheese curds.