Comments on: Roasted-Potato-Bread-Rolls

By: theinversecook

theinversecook — Sun, 03 Feb 2008 17:42:19 +0000

@ Nicky: Ja, ich finde, die gerösteten Schalen wirken geschmacksverstärkend und tragen auch zu einer rustikalen Optik bei. Viel Glück beim Ausprobieren.

By: Nicky

Nicky — Sun, 03 Feb 2008 16:56:31 +0000

Bin ein totaler Fan von Kartoffeln in Brot- und Brötchenteigen, aber “roasted” hab ich sie noch nie verwendet – obwohl es ja eigentlich total Sinn macht! Wird umgehend ausprobiert

By: theinversecook

theinversecook — Mon, 28 Jan 2008 09:54:21 +0000

Thanks for stopping by, Tony. I do like rye bread, too. I grew up with it. It might be an acquired taste, although good rye bread should have an easy going eating quality (any bread I guess).

Nils

By: Tony

Tony — Mon, 28 Jan 2008 06:30:35 +0000

I just discovered your blog and I think it’s terrific. What a great find. I really appreciate the rye based breads as I’m just moving in that baking direction. One day I woke up and discovered the great taste of rye.

Tony

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Thu, 17 Jan 2008 04:19:41 +0000

I do enjoy this book. I haven’t made the rolls but I did make the Roasted Potato Bread loaves.
Beautiful rolls.

By: theinversecook

theinversecook — Mon, 14 Jan 2008 10:10:05 +0000

Hi, David, thanks! Great book, reads like a manual on how to be a baker. I have to adjust a little, taking into account the properties of German flour.

By: David Aplin

David Aplin — Sun, 13 Jan 2008 20:22:46 +0000

Hi Nils, Nice buns! Isn’t it a great book? ! ? !
I have owned my copy for only a year but it is dog-eared, stained and falling apart. My nose is buried in it all the time. Carry on, your blog is looking more and more awesome!
Best, David