Posts made by Jens

Henri - glad you are happy with them ihsn´s

@Aetas

Hi h3n9

I have two pairs sz 10
Brown duck - brand new
Black 21 oz - lightly used
If interested. I will try to find the For sale thread

/Jens

@Aetas I´m glad you like them. The cut and the 14ib is just great. Hope to find a tag36 sometime in the future

a return of this windowpane

@Aetas - cool. Worn in and ready to go

@Anesthetist Thank you
I recall you taking xl in uhf westerns, so I thought it was large. I am usually xxl in uhf westerns, and after first wash they fit perfect. I am trying to figure out what size I should go for in the classic cardigan. I think Im right between L and XL

@Anesthetist what size did you go for?

Return of the 1955 UHR would be great

@aetas - yes, a great european win. Finished the week off at Oplimpico tonight watching Roma win

@Aetas Easter roadtrip Kristianssand, Stavanger, Bergen, Hardangervidda and some skiing in Telemarken before returning to Denmark.

Hardangerfjord and 502ib´s

@Alex that makes sence - it works! Thank you

@AdamJ - thank you Adam. Suddenly it worked

Just a quick question regarding being able to put up a new buying/selling thread. I do need to make 20 posts before it is possible?

@Alex:

Any of the bakers here have a good Danish style rye bread recipe? Kira is missing the bread from Denmark..

@Alex I use this recipe weekly for rye bread:
Day 1 - mix:
2 tablespoons of sourdough
1,5 tablespoon salt
750 g water
200 g stout (or whatever beer)
300 g wheat-flour (spelt or regular)
150 g rye-flour
120 g rye-kernels
30 g lin-seeds

Leave it "raising" for 12 - 24 hrs with a lid on (it wont raise but after 12 hours start to bubble)

Day 2 - pour into the bowl:
250 g water
225 g rye-flour
50 g cia-seeds, sunflower-seeds or whatever seeds you like
300 g rye-kernels

Mix it for 15 min
Use two tablespoons of dough for refreshing your sourdough
Pour the rest of the dough into a bakingform (one big ryebread-form or two small ones)
Leave it raising for 4 - 6 hrs with a lid on (this time it will raise half an inch to an inch)
Bake it for 3 hrs at 150 degrees (put the forms at lowest level in the oven)
Get the bread out of the form - and let it cool off before slicing

Thats it

@Giles:

Means nothing to me…..

@Giles Kasper is a danish comedian/“actor”

@Chap:

Yes normal Cremina here as well… no nothing about the SL sorry

Cool @Chap
I will go order the normal Cremina and pair it with the Niche grinder. Did not know about Olympia Cremina until you guys mentioned it in this thread - thank you!
/Jens