Bread...what's fashionable today?

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Dough hipsters, help me!

― Girolamo Savonarola, Wednesday, 13 April 2005 00:45 (twenty years ago)

Twenties and hundreds.

― Curious George (1/6 Scale Model) (Rock Hardy), Wednesday, 13 April 2005 00:49 (twenty years ago)

Seriously, Nature's Own 100% Whole Wheat.

― Curious George (1/6 Scale Model) (Rock Hardy), Wednesday, 13 April 2005 00:51 (twenty years ago)

Bite-sized herbwads. You wad up fresh herbs such as basil, wrap the wad in an extra-yeasty dough, then brush with butter and bake as per usual.

Bugo-Lambor, a sour goat milk flatbread from Tajikistan. The sour milk should be somewhat crusty for greater authenticity.

Tumbo, an African bread made with cassava flour and dried locusts.

― Aimless (Aimless), Wednesday, 13 April 2005 01:21 (twenty years ago)

Limpa is the new injira.

― Casuistry (Chris P), Wednesday, 13 April 2005 03:27 (twenty years ago)

I used Chris's suggestion to make a fake piquenchagne. It was lovely! I ate it w. brie & salami.

― Remy (x Jeremy), Wednesday, 13 April 2005 04:16 (twenty years ago)

I am planning on making my millions through piquenchagne. (See also the "black pepper" thread.)

― Casuistry (Chris P), Wednesday, 13 April 2005 05:12 (twenty years ago)

Chris, you know your bread.

― Remy (x Jeremy), Wednesday, 13 April 2005 05:26 (twenty years ago)

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