Kornspitz is an Austrian bread often found in bread baskets. They are similar to Stangerli or pretzels. I re-worked this batch with fantastic heritage grains and a wheat sourdough. Served with a spread of butter, ham and or cheese, mmmm. Kornspitz with sourdough...
Always experiment. Or so it's said. And so I did recently, the results being this tight specimen. My thanks to Eli Colvin from Revolution Breads for sharing his Enkir formula, giving me a base to explore. Here's the mix
Sunrise Flour Mills gifted me a 5-pound bag newly-milled EX-T85 flour. Remarkable flour. Here's some visual evidence.
Perfect rye bread, light colored rye, delicatessen glazed. Already found the perfect ham on rye,(Ruti Eastman) character is caraway and cornmeal, that's a Jewish rye.
Revisiting Bahn Mi recently, I found good information describing them historically here and here. Making "Bahn Mi" meatballs with a heady mix of cilantro, ginger and garlic, I added fish sauce, too, inspired by a favorite...
la del agua y la harina, y eso fuiste: la vida te hizo pany allí te consumimos that of water and flour, and that you were: life made you bread and there we consume you Pablo Neruda La Mamamadre
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