Linda Collister's Bread: From Sourdough to Rye has become our best friend this month. We began with the Iraqi Kahk recipe, but we substituted coriander and cumin seeds for the ground variety. The finished product was tasty, and the texture was nice. Definitely not a usual flavor for us though.
Thursday, April 14, 2011
Iraqi Kahk
Linda Collister's Bread: From Sourdough to Rye has become our best friend this month. We began with the Iraqi Kahk recipe, but we substituted coriander and cumin seeds for the ground variety. The finished product was tasty, and the texture was nice. Definitely not a usual flavor for us though.
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That is my 3rd favorite bread book! I haven't tried either of these but it looks like you guys did a good job!
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