2nd trial and success (first was sold to the hockey team), my first gluten-free bread. it could have risen more but i don’t complain. no additives added! nice structure, moist, bjutiful crust, all I miss is the walnuts! / fermented buckwheat dough for 12h in fridge / burnt at 240 celsius for 30min
evo, drugi poskus ajdovega hlebčka brez glutena, prvi je šel na tekmo olimpija : akroni jesenice! lahko bi malo bolj narasel, bo drugič, se kar dobro obnese in je echte ajda, nepoparjena, bio.
brez aditivov, brez hidrokoloidov, brez konzervansov in prezervativov durex
klemenpadomen 