El foro del pan

Miolo,
Obrigado pela gentileza.
Aqui vai o link do post: http://tertuliadesabores.blogs.sapo.pt/68320.html
O texto não necessita ficar rigorosamente igual, o importante mesmo é a receita.
Para compreender melhor o procedimento, tens um pequeno video no final.
E sendo assim eu vou trabalhar na tradução para inglês para depois colocar deste lado e a versão em castelhano iria para o tema Panes con história.
Se tiveres alguma dificuldade diz, talvez possa ajudar.

Ja está feita a tradução, aquí.

Obrigado pela sua traduçao

À sua disposição.
Le falta un ~ a tu a

Que rapidez, Muito Obrigada Miolo!

Hello to you too, Lamorack
Iban, thank you for the invite
Moira, I'd be very interested in your medieval recipe in Spanish or English,
& hi to Colette, & Miolo


A place where I can blame my typos on another language!

I'm here, as I want to expand upon my white sourdough repertoire, and am hungry for more interesting foreign ideas & thoughts, than the white pittas I make all the time .
Taught pretty much by Dan Lepard to bake, and a dedicated follower of his recipes, I'm needing to spread my wings a little - but for myself.

So here am I ...........

gillthepainter escribió:...
A place where I can blame my typos on another language!
...

Welcome! so I assume you do speak some spanish?(even if with typos). Anything you cannot translate or understand, let us know and we'll try to help you as soon as possible! Let's hope your visit here encourages other english-speaking bakers to come by as well!You've learnt a lot from Dan? well, I've just seen him around the forum, so he might also be able to help!See you around!

gillthepainter escribió:I'm here, as I want to expand upon my white sourdough repertoire, and am hungry for more interesting foreign ideas & thoughts, than the white pittas I make all the time

Hi Gill, just like Colette says, feel free to open a thread requesting a translation for a recipe you find especially interesting or difficult to follow/understand. Google Translate works beautifully... but I guess it has limits

will do, Colette and Iban.

Every year my Spanish gets weaker, but I have lived in Malaga in the 80's as a spotty student.
On the bread side, I attended Dan & David's sourdough workshop in London last June, & blogged about it here: http://gillthepainter.blogspot.com/2009 ... epard.html

So thank you for the warm encouragement, & I'm more than comfortable to participate here as best I can. I do so enjoy deliciously turned out bread and love to admire the fine efforts of others.

So if anyone else is reading, please join in too.

Wow, nice to hear David's name now as a host, along with Dan's. He's just great.