einback_-_zwieback
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| einback_-_zwieback [26.07.2020 20:17] – [Backen:] asendorf | einback_-_zwieback [16.12.2022 10:31] (current) – external edit 127.0.0.1 | ||
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| Line 23: | Line 23: | ||
| * 420 g Weissmehl (Weizenmehl Type 550) | * 420 g Weissmehl (Weizenmehl Type 550) | ||
| * 7 g Frischhefe | * 7 g Frischhefe | ||
| - | * 6 g Salz | + | * 6-8 g Salz (besser 10g) |
| === Zum Bestreichen: | === Zum Bestreichen: | ||
| - | * 1 Ei, verquirl(kann) | + | * 1 Ei, verquirl(kann |
| ==== Zubereitung: | ==== Zubereitung: | ||
einback_-_zwieback.1595787471.txt.gz · Last modified: 16.12.2022 10:31 (external edit)