Take bread to Brazil

[buggyman]

Hello people,
who doesn't know that
for weeks in Brazil and no sensible bread to get. After
I several times the heavy brotbackmischungen have dragged, I am on the last flight After natal come to the following:

I have the sauerteigmischungen from a well sorted German supermarket
FA. seitenbacher in 75 g and 150 g beuteln
Seitenbacher - yeast - yeast
acquired and taken them to Brazil.
at carrefour, nordestao, and so on, I then bought trockenhefe and Brown flour (sorry, but I'm not a Baker - this is why I do not know what it was for a flour) and then wonderful bread baked.
the advantage to the seitenbacher is sauerteigmischungen the low weight in relation to the backmischungen. This saves space and weight in the case.
Oh-so - these mixtures are preserved without cooling.



buggyman

[Neto]

Hello people,
who doesn't know that
for weeks in Brazil and no sensible bread to get.
buggyman

I for example don't know that, for months, for years...

[User_11889]

I also do not know because I bake me here my hearty rye Mischbrot themselves (if then pleases me). Using normal organic yeast or even a sour dough.

You can assemble yourself very easily mixes, then still cumin comes according to taste or Korinander (as whole seeds) on the bread before baking it (taste but also in the dough used in good) and already the appetites are satisfied for "German bread".

I reject the cone podge, because there also nothing else is basically inside, as in the 50-kilo sacks, the Baker used, and so the homemade homemade bread of own mix that is free of chemicals.

In the BFN I had once written a long time contributions to, which can I here "over pick-up", when there is need.

Hebinho:

PS: I come out here red/white, etc. in Brasiland even without Bildzeitung, Maggi seasoning, Manta plate! And since year ends without withdrawal symptoms.

[mikelo1]

and already, the appetites breast-fed for "German bread".

How long can you that part because in the oven about???????-What temperature?!

[User_11889]

The problem is that the cheap stove, I (R$ 549) for the oven temperature data has, but which are very probably far away from the, what is (both over it and Topsy).

I make from 500 g wheat flour + 500 g rye flour two bread which then 1.5 hours at the position 250 degrees (which is half way between min and max) are baked on the first track in the middle.

Precise temperature settings on gas cookers are only in the upper class of the flock (then almost always only the 5 or 6 cooker are) from R$ 900 up possible, and since also again only a few (which are settled$ 1200 then at R) have also a thermostat, which the gas supply governs, to keep the set temperature.

The simple herd be hotter or colder in the winter in the summer when the same button position (no control).

[Severino]

Only time so ne question: childhood I read time, that our "taste" is marked already in his early childhood. Is to say that people later like to eat that, what has administered one to the mother as a baby/small child.
Now, I read again and again the German in Brazil Miss their homely bread and this then try to bake itself due to lack of supply.
Eat because your partner then it - or is it too hard and heavy which? And what about your children? Are there differences to determine if they came to the world in Brazil or in Germany were first few years?