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Butter on bread :

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Then Leverpostej ... liver terrine ;)
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then salted pastrami and a set beefstock and fresh onions (should be red)
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To die for :headbang:
 
sourdough rye, the natural yeast in the cabin do the heavy lifting, 2 days of conditioning before the oven, even bread takes longer in the arctic

don't knock a slow rising dough they turn out the best ;)... u can use a sourdough starter for any yeast based baking project .... maybe not christmas cookies and the like ... but anything breadlike :shooty:
 
I've just discovered something amazing consumer wise ... at least in Denmark ..

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pakkedato is when it's made and sidste anvendelsesdato is ... sell by date ... remember we do days first ;)

but (1w) indicates that this product is good a week beyond sell by date ... wow this is a major step forward in preserving food :vibe:
 
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