"D.Currie" wrote:
> I'm no longer surprised at errors that sneak into print. I've read the most
> amazing things about myself in the few times I've been interviewed.
FYI:
http://www.dailycamera.com/bdc/food/...659263,00.html
on there, the links at the bottom:
RELATED STORIES
* ...
* Rye Sourdough Starter
that's sourced from the
http://samartha.net/SD/MakeStarter01.html
* Sourdough Rye Bread
that was based on this:
http://samartha.net/SD/images/BYDATE/03-07-12/
- ex sunflower seeds
* Wu Wei Bread
that's sourced from the
http://samartha.net/SD/images/BYDATE/02-08-05/
*....
You may judge yourself, how many errors have sneaked in. The issue for
her was to address a wide audience and I think she did very well.
As for the Hofpfisterei (800+ years baking in Munich) and seeds in their
breads, go the
http://www.hofpfisterei.de/html/Sortiment.html
- although in German, you can easily deduct seeded breads from the names
names containing "Kern" - from "kernel", those are seeded breads
names containing "Korn" - that's grain, those mostly contain whole or
large grain parts
names containing Sonnenblumen, Kümmel, Kürbis, Sesam, Haselnuß, that's
sunflower, caraway, pumpkin, sesame, hazelnut respectively, all seeds.
Several breads have spices either ground or in seed form: coriander,
fennel. I am not sure if they use anise or cardamom which are also good
to use.
Vegetables - Karrotten - carrots, Oliven - olives,
and then they go into sprouted seeds and grains:
Mini-Mungobohnen, Adzukibohnen, Kichererbsen, Alfalfa, Weizen,
Radieschen, Sesam, Leinasmenkeimen, Quinoa und Traubenkernmehl.
mung beans, azuki beans, chickpeas, alfalfa, wheat, radishes, sesame,
flax, quinoa and grape seed flour.
> To be fair, though, it's not always the writer. When a piece goes through
> the editing process, cutting and pasting can make mincemeat of the truth.
certainly true - and so does filtering through neurological pathways in
human brains, in stronger cases given latin names.
Samartha
>
> Donna
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SD page is the
http://samartha.net/SD/