Comments on: My home made bread – Whole meal boule

By: porkygourmand

porkygourmand — Mon, 23 Feb 2009 19:13:15 +0000

@nobs, thanks for dropping by..

By: nobs

nobs — Mon, 23 Feb 2009 17:40:13 +0000

hey for sure any meal depends on its cooking and as i can look the ingredients of every meal above it makes it sweet/delicious before it comes out of the kitchen for sure.
******Thank you*****thank you****

By: Kaasa

Kaasa — Tue, 10 Feb 2009 04:24:24 +0000

Thanks for visiting my blog. Yep, love me some Pad Thai (I found the perfect restaurant that does it just right). I just put up a video on my blog of ‘Fish Liboke’ which is a Congolese dish I love to eat.

I always just fiddled around with the knobs when baking in Nairobi because of the altitude.

Here’s another site I love: http://www.nytimes.com/pages/dining/index.html

I’ll keep dropping in!

By: porkygourmand

porkygourmand — Mon, 09 Feb 2009 15:53:53 +0000

@Kaasa thanks for dropping by, thanks for the buttermilk tip, i’ll try it. I normally add olive oil to my bread. I am still experimenting with with baking in nairobi (high altitude), baking is different here than at sea level. Love your blog, spotted the pad thai on the front page.

By: Kaasa

Kaasa — Sat, 07 Feb 2009 04:37:41 +0000

Just saw your blog on the Kenyan Aggregator… thought I was the only one who loved to cook or bake bread.

The boule came out looking good, though from the photo, it appears slightly dry. What I do is use buttermilk instead of plain milk. Also, I sometimes add a little Olive oil into the mix.

You have some good cookbooks there

Also, for a twist, try making a balsamic vinegar reduction and dipping the bread into that and the Olive oil.

I reduce my balsamic with white sugar but if I want it less tart, I use cane sugar.

Thanks!

Kaasa.

kaasa1.wordpress.com/