Comments on: Apple-Potatoe-Onion-Bread (and the emergence of Baker Süpke’s ‘Lutherbrot’)

By: theinversecook

theinversecook — Sun, 16 Nov 2008 22:24:38 +0000

Try it. Will it blend with the dough? It’s rather starchy isn’t it? Dan Lepard has a carrot, parsnip and rosemary bread in his Guardian Guide to baking. Mh, this dough is rather versatile as well. Or maybe add some mixed herbs?

By: Jeremy

Jeremy — Sat, 15 Nov 2008 19:47:15 +0000

What about some parsnip bread????
Latest breaking news, really your kidding right?

By: theinversecook

theinversecook — Tue, 21 Oct 2008 11:12:16 +0000

Yes, even this loaf was eaten up rather quckly albeit the limited choices of toppings that go well with onion. I love potatoes, but I usually find them best pure as a plain cooked solt potato or, of course, roasted. Or dumplings made from dried raw grated potatoe. Endless possibilities, I guess…

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Mon, 20 Oct 2008 01:09:58 +0000

For a while everything I was baking had potato in it.
Weary of the onion, I guess that can happen but this looks really good.

By: YeastSpotting October 17, 2008 | Wild Yeast

YeastSpotting October 17, 2008 | Wild Yeast — Sat, 18 Oct 2008 20:35:43 +0000

[...] Apple-Potato-Onion-Bread ~ ye olde bread blogge [...]

By: Flo Makanai

Flo Makanai — Fri, 17 Oct 2008 13:50:32 +0000

This bread looks soooo good, thanks for the pics and the recipe!

By: Jeremy

Jeremy — Thu, 16 Oct 2008 09:39:27 +0000

I think the debate was great, but my loaf was late in the making, so I retarded it overnight in the refrigerator, it just came out huge and very proofed, will fill in details after it’s baked!
Cross your fingers!