Comments on: Brunkans Långa (The Wet Version)

By: Bread Baking Babes do Sweden! Brunkans Långa! - Thyme for Cooking, Blog

Bread Baking Babes do Sweden! Brunkans Långa! - Thyme for Cooking, Blog — Sun, 28 Apr 2013 19:50:12 +0000

[...] Susan's Loaf [...]

By: Interesting Food Blogs In September 2010 (Part 2) | Axel and Sophie Steenbergs Blog: News, Views and Chat about Spices, Tea, Recipes and the Environment

Wed, 06 Oct 2010 15:53:37 +0000

[...] finally, at The Wednesday Chef there is an interesting recipe for Ragu di Pesce and at Wild Yeast Brunkans Langa bread. addthis_pub = [...]

By: L’hebdo du pain // Weekly Bread (n°6, 27 septembre 2010) – VOTRE PAIN

L’hebdo du pain // Weekly Bread (n°6, 27 septembre 2010) – VOTRE PAIN — Mon, 27 Sep 2010 12:01:15 +0000

[...] a réalisé de fort tentants Brunkans [...]

By: hobby baker

hobby baker — Fri, 24 Sep 2010 02:38:27 +0000

Well you make the most fabulous ciabatta anyway! I actually ended up with a wetter dough than planned when I tried Natashya’s post for Maple Oatmeal bread and ended up with english muffin bread. Gotta say though, I’ll make it that way from now on if possible. Nothing better than good english muffin bread toast.

By: Lien

Lien — Wed, 22 Sep 2010 07:46:14 +0000

Wow you invented a Swedish ciabatta!! You’re funny to be lead by just one word, while all the other points didn’t match the pouring. Looks good though, gotta love ciabatta, Swedish or Italian.