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Announcing BBD #3: Bread with Sourdough

breadbakingday #03 - bread with sourdough
It's my privilege to host the 3rd round of Bread Baking Day, the new monthly event, created by Zorra. The first round with herbs was a big success, there were 31 entries! This event united bakers around the world and their passion for bread baking.

I live in Northern Germany were breads made from 100% rye flour are very popular. These breads are always leavened with sourdough, so you know the theme: Bread with Sourdough, preferably from rye.


How to participate?

Bake a bread only leavened with sourdough, preferably from rye, take pictures (if possible) and blog about it between now and Saturday, 1st of September 2007. Please include a link to this announcement and eventually a link to the round-up. The round-up will be posted in a few days after the 1st of September.

Send an email to ostwestwind(at)yahoo(dot)de with the subject “BBD #3″ including
- your name
- your blog’s name and your blog’s URL
- the recipe name and the post’s URL
- your location
- for non-English posts, the language it is in

I have to admit that I have language limitations and knowledge. So I
kindly request to post your entries in English or German, if your blog is in another language than English or German.

And at least: Special thanks to mgb for the banner
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Vuursteentje (Gast) - 2007/08/08 21:22

Roggen- oder Weizensauerteig?

Das gibt mir die Gelegenheit zu einer Frage: wann braucht man Roggensauerteig? Ich habe Weizensauerteig, kann man den nicht bei Roggenbrote einsetzen?
Ich bin übrigens sehr gespannt auf die Sauerteigrezepte!

ostwestwind - 2007/08/14 20:29

Roggensauerteig

benötigt man für reine Roggenbrote. Zu deiner Frage: Natürlich kann man Weizensauerteig auch bei Roggenbroten einsetzen, das bedingt dann Mischbrote und der Geschmack wird milder.
lory (Gast) - 2007/08/21 12:47

mon pain maison!

bonjour,
voilà une recette avec de la farine de sigle:
http://epices-moi.over-blog.fr/article-10574380.html

ostwestwind - 2007/08/21 14:17

Please

read the conditions how to participate.
arfi (Gast) - 2007/08/25 08:16

BBD

I've made the rye sour about five days ago and have baked the bread this morning. I think I'll post the rye sour and the finished products in a separate posts if you don't mind, both are for BBD event. Cheers.

bakinghistory (Gast) - 2007/08/28 18:09

Rye Bread BBD #03

hi Ulrike, here is my entry. thanks for hosting and proposing a great theme!
http://bakinghistory.wordpress.com/2007/08/28/rye-bread-i/

samania (Gast) - 2007/08/31 15:30

My participation

http://couvertsamania.canalblog.com/archives/2007/08/31/5932028.html

The email that I sent was turned over to me.
I do not know what occurred.

Ulli und Ilka (Gast) - 2007/08/31 18:59

Alsace loaf with rye

This bread is our contribution to the 3rd breadbakingday.

http://rksuite.ccwn.org/2007/08/31/alsace-loaf-with-rye/

Thanks to Ulrike for the management :-)
LG Ilka und Ulli

Kaffeebohne (Gast) - 2007/09/01 23:17

Kurz vor Toresschluss kommt noch mein Beitrag
http://kaffeebohne.20six.de/kaffeebohne/art/6980208
Liebe Grüße
Katja

Trackback URL:
http://ostwestwind.twoday.net/stories/4040930/modTrackback

Trackbacks zu diesem Beitrag

Paulchens FoodBlog?! - 2007/08/24 21:16

[breadbakingday] #03 - Bread with rye sourdough

This round is hosted by the fabulous... [weiter]
kochtopf.twoday.net - 2007/08/27 14:38

bbd #03 - Rustic bread with hyperactive grape-rye-sourdough

Time flies! This month Ulrike... [weiter]
RezkonvSuite - 2007/08/31 19:09

Alsace loaf with Rye

This is our contribution to the... [weiter]

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