Bergen style recipe

Admin 2005 December 15

Hi serious breadmakers,
I trying to find a recipe that describes the Bergen style of bread, very soft, glutinous and tasty.
I'd appreciate any leads I can follow.
regards
Jono

Category:

Sourdough Baking

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Comments

Miranda

4 weeks 1 day ago

Hi Alila, Sorry for the delay in responding - I haven't been on the forum for a while. I don't do anything with my Romertopf. I prove the... read more
bernicehagan22

1 month 1 day ago

Hey....! Visit For More Interesting. read more
zhdan

1 month 2 weeks ago

Hey! Wow, I can't believe your leaven is that old. Mine was stored for 2 years and I'm not sure if it can be used anywhere. Please tell me... read more
Linda Bakes

1 month 2 weeks ago

Angela, I'm most interested to know if you were able to revive your starter? read more
Joanne

1 month 3 weeks ago

I used filtered and boiled water which has been left to sit for 24 hours prior to feeding my sourdough. I had tried with distilled water,... read more
Michelle Doll

2 months 2 weeks ago

Hi, Alain! If you can't find "bread flour" or "baker's flour", just add 2 T of wheat protein aka wheat gluten per cup of regular flour. You... read more
ivan sirvon

2 months 2 weeks ago

Could you please help with french rye flour t 170 . I am trying to make a sour dough starter from it . It dosnt seem to ferment . Do it one... read more
Cindi Williams-...

2 months 3 weeks ago

In addition to making the dough sweeter, honey also feeds the yeast. Some kind of sweetener is often used in breads with whole grains to... read more
Angela Miller

2 months 3 weeks ago

All right well I've got a starter that is now 41 years old, however I moved into a new house 8 years ago, the starter has always been in... read more
Nicholette

2 months 3 weeks ago

starters don't rise because a: it's cold where you are. I put my starter on top of a plugged in tower of 8 dehydrator plates with the lid... read more