#spelt — Public Fediverse posts

Are ancient grains better for you? The surprising truth about quinoa and spelt.

Is the hype around the health benefits of ancient grains justified?

Scientists say it’s not as clear-cut as you might think.

https://mediafaro.org/article/20260412-are-ancient-grains-better-for-you-the-surprising-truth-about-quinoa-and-spelt?mf_channel=mastodon&action=forward

#Grains #Food #Nutrition #Quinoa #Spelt #Health #Science

Are ancient grains better for you? The surprising truth about quinoa and spelt.

Is the hype around the health benefits of ancient grains justified?

Scientists say it’s not as clear-cut as you might think.

https://mediafaro.org/article/20260412-are-ancient-grains-better-for-you-the-surprising-truth-about-quinoa-and-spelt?mf_channel=mastodon&action=forward

#Grains #Food #Nutrition #Quinoa #Spelt #Health #Science

Are ancient grains better for you? The surprising truth about quinoa and spelt.

Is the hype around the health benefits of ancient grains justified?

Scientists say it’s not as clear-cut as you might think.

https://mediafaro.org/article/20260412-are-ancient-grains-better-for-you-the-surprising-truth-about-quinoa-and-spelt?mf_channel=mastodon&action=forward

#Grains #Food #Nutrition #Quinoa #Spelt #Health #Science

Are ancient grains better for you? The surprising truth about quinoa and spelt.

Is the hype around the health benefits of ancient grains justified?

Scientists say it’s not as clear-cut as you might think.

https://mediafaro.org/article/20260412-are-ancient-grains-better-for-you-the-surprising-truth-about-quinoa-and-spelt?mf_channel=mastodon&action=forward

#Grains #Food #Nutrition #Quinoa #Spelt #Health #Science

Are ancient grains better for you? The surprising truth about quinoa and spelt.

Is the hype around the health benefits of ancient grains justified?

Scientists say it’s not as clear-cut as you might think.

https://mediafaro.org/article/20260412-are-ancient-grains-better-for-you-the-surprising-truth-about-quinoa-and-spelt?mf_channel=mastodon&action=forward

#Grains #Food #Nutrition #Quinoa #Spelt #Health #Science

After trying unsuccessfully to #veganize my mom's coffee cake recipe, I've now made the #vegan #CoffeeCake from #NoraCooks a handful of times and every time people have liked it a lot.

https://www.noracooks.com/vegan-coffee-cake/

I modify the recipe slightly by substituting #wholegrain #spelt #flour for the all-purpose flour and reducing the #brownsugar in the topping by a bit.

#baking #veganbaking #cake

After trying unsuccessfully to #veganize my mom's coffee cake recipe, I've now made the #vegan #CoffeeCake from #NoraCooks a handful of times and every time people have liked it a lot.

https://www.noracooks.com/vegan-coffee-cake/

I modify the recipe slightly by substituting #wholegrain #spelt #flour for the all-purpose flour and reducing the #brownsugar in the topping by a bit.

#baking #veganbaking #cake

After trying unsuccessfully to #veganize my mom's coffee cake recipe, I've now made the #vegan #CoffeeCake from #NoraCooks a handful of times and every time people have liked it a lot.

https://www.noracooks.com/vegan-coffee-cake/

I modify the recipe slightly by substituting #wholegrain #spelt #flour for the all-purpose flour and reducing the #brownsugar in the topping by a bit.

#baking #veganbaking #cake

After trying unsuccessfully to #veganize my mom's coffee cake recipe, I've now made the #vegan #CoffeeCake from #NoraCooks a handful of times and every time people have liked it a lot.

https://www.noracooks.com/vegan-coffee-cake/

I modify the recipe slightly by substituting #wholegrain #spelt #flour for the all-purpose flour and reducing the #brownsugar in the topping by a bit.

#baking #veganbaking #cake

After trying unsuccessfully to #veganize my mom's coffee cake recipe, I've now made the #vegan #CoffeeCake from #NoraCooks a handful of times and every time people have liked it a lot.

https://www.noracooks.com/vegan-coffee-cake/

I modify the recipe slightly by substituting #wholegrain #spelt #flour for the all-purpose flour and reducing the #brownsugar in the topping by a bit.

#baking #veganbaking #cake

Multi-seeded sourdough using a Colorado levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled YQ grain (5% cracked), 50% scalded home milled Atle grain, sage, 30% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer

Multi-seeded sourdough using a Colorado levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled YQ grain (5% cracked), 50% scalded home milled Atle grain, sage, 30% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer

Multi-seeded sourdough using a Colorado levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled YQ grain (5% cracked), 50% scalded home milled Atle grain, sage, 30% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer

Multi-seeded sourdough using a Colorado levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled YQ grain (5% cracked), 50% scalded home milled Atle grain, sage, 30% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer

Multi-seeded sourdough using a Colorado levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled YQ grain (5% cracked), 50% scalded home milled Atle grain, sage, 30% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer

Crumb shot of my multi-seeded sourdough using an Alaskan levain, 15% scalded home milled Emmer grain, 5% cracked rye, 40% scalded home milled Spelt grain, sage, 40% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer #rye

Crumb shot of my multi-seeded sourdough using an Alaskan levain, 15% scalded home milled Emmer grain, 5% cracked rye, 40% scalded home milled Spelt grain, sage, 40% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer #rye

Crumb shot of my multi-seeded sourdough using an Alaskan levain, 15% scalded home milled Emmer grain, 5% cracked rye, 40% scalded home milled Spelt grain, sage, 40% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer #rye

Crumb shot of my multi-seeded sourdough using an Alaskan levain, 15% scalded home milled Emmer grain, 5% cracked rye, 40% scalded home milled Spelt grain, sage, 40% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer #rye

Crumb shot of my multi-seeded sourdough using an Alaskan levain, 15% scalded home milled Emmer grain, 5% cracked rye, 40% scalded home milled Spelt grain, sage, 40% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #spelt #emmer #rye

Trying this recipe out tomorrow. It looks good - mushroom speltotto! #cooking #spelt #speltotto

Trying this recipe out tomorrow. It looks good - mushroom speltotto! #cooking #spelt #speltotto

Trying this recipe out tomorrow. It looks good - mushroom speltotto! #cooking #spelt #speltotto

Trying this recipe out tomorrow. It looks good - mushroom speltotto! #cooking #spelt #speltotto

Trying this recipe out tomorrow. It looks good - mushroom speltotto! #cooking #spelt #speltotto

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

#BTW: #TheThing about #Meecedes is that #IT's #Spelt #Mercedes...

#DontMentionIT...

And, #NoOneCares...

🧙⚔️🤖:wolfparty:​🤖⚔️🧙 | :fediverse:​🦹:PirateBadge:​🦄​:PirateBadge:​🦹:fediverse:

#Meanwhile...

Of #AllTheAccountDetails #BTMobile "shared" with their #NewBusinessPartners; what they #Failed to #Share was the #CorrectSize of #NanoSIM that was #Required... And, "they/them" also #Spelt #MySurname #Wrong... #Again...

#IT's #JustAsWell that #ThePower is in #MyHands; #IT #AlwaysWas... I just "need" #EE to #FunctionProperly and #Send #TheCorrectSIM... And #SpellMyName #Correctly...

#IT should #Work... #InAFewDays... #Subject to #PhysicalMedia and some #ProfessionalCompetence

#Meanwhile...

When is this #ExtinctionEvent going to #Happen...? I've got #StuffToDo... #HashtagsToMake... #BiscuitsToEat...

#IT's #AllAboutPriorities and #TheRightStaff™️

🧙⚕️🤖:wolfparty:🤖⚕️🧙 | ☕🦹:fediverse:​​🐻:fediverse:​🦹☕

Experiment in der Küche.
Taugt die Silikonbackform als Gärgefäß für ein Dinkelvollkornsauerteigbrot?
Jein.

#backen #baking #bakingbread #brotbacken #delicious #deliciousfood #food #essen #leckeressen #brot #bread #spelt #dinkel #sauerteig #sauerteigbrot #sourdough #sourdoughbread #vollkorn #vollkornbrot #wholegrain #wholegrains #wholegrainbread #küche #kueche #kitchen
@sauerteig

Experiment in der Küche.
Taugt die Silikonbackform als Gärgefäß für ein Dinkelvollkornsauerteigbrot?
Jein.

#backen #baking #bakingbread #brotbacken #delicious #deliciousfood #food #essen #leckeressen #brot #bread #spelt #dinkel #sauerteig #sauerteigbrot #sourdough #sourdoughbread #vollkorn #vollkornbrot #wholegrain #wholegrains #wholegrainbread #küche #kueche #kitchen
@sauerteig

Experiment in der Küche.
Taugt die Silikonbackform als Gärgefäß für ein Dinkelvollkornsauerteigbrot?
Jein.

#backen #baking #bakingbread #brotbacken #delicious #deliciousfood #food #essen #leckeressen #brot #bread #spelt #dinkel #sauerteig #sauerteigbrot #sourdough #sourdoughbread #vollkorn #vollkornbrot #wholegrain #wholegrains #wholegrainbread #küche #kueche #kitchen
@sauerteig

Experiment in der Küche.
Taugt die Silikonbackform als Gärgefäß für ein Dinkelvollkornsauerteigbrot?
Jein.

#backen #baking #bakingbread #brotbacken #delicious #deliciousfood #food #essen #leckeressen #brot #bread #spelt #dinkel #sauerteig #sauerteigbrot #sourdough #sourdoughbread #vollkorn #vollkornbrot #wholegrain #wholegrains #wholegrainbread #küche #kueche #kitchen
@sauerteig

Experiment in der Küche.
Taugt die Silikonbackform als Gärgefäß für ein Dinkelvollkornsauerteigbrot?
Jein.

#backen #baking #bakingbread #brotbacken #delicious #deliciousfood #food #essen #leckeressen #brot #bread #spelt #dinkel #sauerteig #sauerteigbrot #sourdough #sourdoughbread #vollkorn #vollkornbrot #wholegrain #wholegrains #wholegrainbread #küche #kueche #kitchen
@sauerteig

Frozen sourdough

Before we went on vacation I froze my starter. This is now the first bake with the thawed starter.

It got refreshed 4 times and as the picture shows, quite a good rise.

The picture also shows that my shaping has room for improvement.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Frozen sourdough

Before we went on vacation I froze my starter. This is now the first bake with the thawed starter.

It got refreshed 4 times and as the picture shows, quite a good rise.

The picture also shows that my shaping has room for improvement.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Frozen sourdough

Before we went on vacation I froze my starter. This is now the first bake with the thawed starter.

It got refreshed 4 times and as the picture shows, quite a good rise.

The picture also shows that my shaping has room for improvement.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Frozen sourdough

Before we went on vacation I froze my starter. This is now the first bake with the thawed starter.

It got refreshed 4 times and as the picture shows, quite a good rise.

The picture also shows that my shaping has room for improvement.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Frozen sourdough

Before we went on vacation I froze my starter. This is now the first bake with the thawed starter.

It got refreshed 4 times and as the picture shows, quite a good rise.

The picture also shows that my shaping has room for improvement.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Spelt baguette

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Spelt baguette

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Spelt baguette

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Spelt baguette

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Spelt baguette

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Die Kinder hatten heute wieder Schule und damit sie auch ein anständiges Schulbrot dabeihaben, hatte ich mit Sauerteig ein Dinkelvollkornbrot gebacken.

#leckeressen #backen #baking #sauerteig #sourdough #vollkorn #wholegrain #wholegrains #spelt #dinkel #speltbread #dinkelbrot #sauerteigbrot #sourdoughbread #wholegrainbread #vollkornbrot #brot #bread #kueche #küche #kitchen #shotonfairphone

@sauerteig

Die Kinder hatten heute wieder Schule und damit sie auch ein anständiges Schulbrot dabeihaben, hatte ich mit Sauerteig ein Dinkelvollkornbrot gebacken.

#leckeressen #backen #baking #sauerteig #sourdough #vollkorn #wholegrain #wholegrains #spelt #dinkel #speltbread #dinkelbrot #sauerteigbrot #sourdoughbread #wholegrainbread #vollkornbrot #brot #bread #kueche #küche #kitchen #shotonfairphone

@sauerteig