Pekarski hljeb 🥖 Ovo je onaj pekarski hljeb koji uzmiriše cijelu kuću i zbog kojeg jedva čekate da bude gotov. Neka i vama zamiriše ostavljam vam recept👇 Sastojci: 500 g brašna 1 kašičica šećera Pola kašike soli ︎Jedna kesica suhog kvasca (7 g) 350 ml toplog mlijeka Malo ulja Detaljan recept u komentaru 👇 #hljeb #mliječnihljeb #receptzahljeb #bread #breadrecipe #breadmaking #breadbaking #breadlover #prahnulomi #cooking #food #recipe #recipes #hrana #recepti #cookingram #kochen | Prahnulo mi

{🔔 Ako želite detaljan recept za cepkanu pitu samo ostavite bilo koji komentar ispod ovog posta i link za recept vam stiže u Inbox ☺️} Još jedan u moru recepata za pitu, tj. više gibanicu ali sa dodacima tipa dimljeni sir i pečenica… da malo obogati i ovako savršen ukus gibanice 🙈. Kore se seku na “rezance” pa mešaju sa filom i jedino treba paziti da se kore dobro rastresu a kasnije sjedine sa filom (dodavanjem malo po malo) da ne bi ostalo suvih delova. I da, ja pitu uopšte nisam solila jer k

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SPORE FERMENTATION COURSE LIVE! Tempeh, Koji, Miso & More. We have just opened up the doors for our new Spore Fermentation course on the online academy! See the link in bio to get 20% off for the next 7 days and give us your feedback. These courses will also be added to the Probiotic Foods - Full Course after this (which will also raise the prices once it is in there - so get it now to get it ALL at the current price). Use discount code SPORE20 for these courses, or see the link directly in the

Enjoy your home made "Onion Koji" Onion Koji enhances umami flavors Transforms ordinary dishes remarkably Ingredients: ・Onion: 400g ・Sio(salt): 50g ・Kome Koji (Rice malt): 100g ・Water: 100ml Instructions: 1.Place the cut onion, the Komekoji, the salt to a clean glass container, add the water then mixing well. 2(1).Using Yogrut maker Set the yogurt maker to the specified temperature for 60°C. Fermentation time typically takes 8h. 2(2).Not using Yogrut maker Place the container in a dark location