Weekend Bakery – The place for the ambitious home baker
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Weekend Bakery – The place for the ambitious home baker
The place for the ambitious home baker
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Mon, 25 Aug 2008 19:14:07 +0000 http://www.trifles.nl/a-taste-of-holland/#comment-1576 Hello Sandra, Your friend is right for the most part. The majority of people in Holland eat these sort of pre-sl...
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http://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/comment-page-1/#comment-648451 Thu, 01 Sep 2016 10:42:30 +0000 http://www.weekendbakery.com/?p=12037#comment-648451 Very hel...
Trifles.nl news digest
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1 month
Kiemen is een manier om hele, ongemalen granen eetbaar en bruikbaar te maken voor in je brood. Je laat de granen gedeeltelijk kiemen, waarna de enzymen in het graan het zetmeel omzetten in suikers waarop het plantje kan groeien. Het is heel gemakkelijk...
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23 days
We found a form of renewed baking joy this year. We tried out lots of new bakes and rekindled love for old recipes. We want to thank all bakers that inspired us to bake more and try out different recipes!
Our collection of favorites of 2025, with links to our own recipes and those of other bakers.... -
1 month
Old Friends Raisin Bread: The Sourdough Version
You might already know the earlier version of this recipe, which was yeast-based. Now we've also developed the sourdough version, because it's just as delicious, if not more...
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1 month
Ouwe Jongens Krentenbrood: De Desemversie!
English version coming soon!
Misschien ken je de eerdere versie van dit recept al op basis van gist. We hebben de desem-versie ook maar even uitgewerkt, want die is minstens zo lekker. Voor het recept lieten we ons inspireren door de uitdrukking 'Ouwe jongens krentenbrood'. Deze...
Domain history
| Web host: | Tilaa |
| Registrar: | Stichting Internet Domeinregistratie NL |
| Registrant: | |
| Updated: | March 02, 2025 |
| Expires: | January 01, 1970 |
| Created: | April 21, 2004 |
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