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This perfect bread was dubbed “American.” By this standard, Wonderbread should have been the last loaf of bread we ever needed.But modern science has uncovered the nutritional benefit of whole grains, and more and more consumers prefer the toothsome texture and nutty taste of a rustic loaf.Combine three cups of grain with about a cup of water and mix into a thick, workable paste.Form the dough into one-inch thick patties, and place them on the stones.These stones were continuously rotated by draft animals or slaves.This “milling”—which was the genesis for how we create flour today–created smooth, finely ground flour that quickly became prized as a status symbol. For hundreds of years, the finest white breads were sold in whole loaves to be cut at home—like a French baguette or Italian ciabatta.

The outside is crunchy and tastes like popcorn, the inside is moist and dense.The Mesopotamians refined this process around 800 B.C., using two flat, circular stones, stacked on top one another to grind the grain.After five minutes, flip them with a piece of bark—and you’ll be amazed to see the grain is browning on the heated rock.They may stick, so I recommend greasing your cooking rocks before hand.

Bread, in all its various forms, is the most widely consumed food in the world.

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Devil dating introduction

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