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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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16-04-2008, 09:29 PM
posted to rec.food.sourdough
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Chinese equivalent of Russian zavarka and German Bruehstueck
A Chinese equivalent of Russian zavarka and German Bruehstueck exists!
See http://wlteef.blogspot.com/2008/03/65c.html. However, the final use means that only 5% of the flour winds up going into hot cereal (what do we call this in English, anyway?). Russian and German recipes I've seen use around 20-25%. I spotted the reference on this blog: http://mariana-aga.livejournal.com/76839.html#cutid1. Ron 
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