"Samartha" > schrieb im Newsbeitrag

[snip]
> I understand that in northern Italy, in some alpine areas, they baked once
> a year - (rye :-) flat bread which could be consumed hard since it was
very
> thin.
That's not the kind of bread I meant. I'm from the "Schwarzbrotregion". They
baked black bread rye or rye/wheat once a week.

> >Ulrike from Germany
>
> That's interesting - the pictures you posted recently:
>
> http://mysite.verizon.net/res7gfb9/B...lrikeLoaf.html
>
> is that type of bread common in your area - white, pan and all?

Baking with a starter from wheat was not common in my area.
I'm from Schleswig-Holstein, the rye-eating people. I love very dense whole
rye-breads.
In previous times black breads or brown breads were common. They are so
sticky, that you have to use pans.

> Thanks,
>
> Samartha
>
Now two typical "Bauernbrote" (Farmhouse Loaves??) do their proof. If you
are interested, I'll send you the pictures.

Gruesse aus Schleswig-Holstein

Ulrike