- Thread starter
- #21
Lotsa bakers make them everywhere else but they just call them white baps
Shhhhhhhhh
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Lotsa bakers make them everywhere else but they just call them white baps
making a batch of blaas (or 'naas' as we've christened them, not being in waterford) tonight, to biddy white lennon's recipe.
they're on the final 3 hour (+) rise, oven primed to come on at 6a.m. then to the table c.7.30. looking good at the moment but i'm hoping the overnight rise isn't too long. watch this space...How did they turn out?
not bad for a first effort. 7/10. still ate 3 - 2 with rashers, 1 with jam.How did they turn out?
recipe is the one linked in 7's post aboveNice. I'm definitely gonna have to try that, haven't baked in a long time.
Baking is brilliant.
Start your own sourdough starter!!Ain't that the truth.
I was gonna get a sourdough starter going today, the shop had no rye flour though and the buckwheat flour was from China. Not buying that.
Start your own sourdough starter!!
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