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Homemade Noodles

Reviewed: Jul. 1, 2014
Very similar to my mother's recipe. She added just a pinch of baking powder. For a little extra moisture she would add half an eggshell of water.
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Tuscan Cream Cheese Spread

Reviewed: Dec. 11, 2013
Just made this for a Christmas event this evening. Very tasty! I thought maybe just a bit salty, so next time I would add the salt to taste at the end.
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Authentic German Bread (Bauernbrot)

Reviewed: Feb. 3, 2013
I too have been on a quest to find the most authentic German Bauernbrot recipe. The picture looks perfect. I halved the recipe like some have done and used my own sourdough. I will have to say it turned out pretty badly. Heavy as a rock, way too sour,did not rise well. I ate half a piece and threw the rest away. That being said, since the overwhelming majority of reviewers think this bread is authentic and wonderful, I will give it another try. I will blame the flub on me, not on the recipe. I have a question: if I use my own starter, what is the recommended amount to use? The recipe doesn't indicate how much starter is being used. I used 2 cups for half the recipe. One cup might have been enough? Also, the dough was so heavy and dry I could hardly knead it. I ended up adding the amount of water for the whole recipe, even though I cut the flour in half. Is the dough supposed to be so stiff? Any suggestions from those who had success with this recipe?
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