Σχόλια σε: (English) PAXIMADIA: barley biscuits’ past, present, and future… https://www.aglaiakremezi.com/el/paximadia-barley-biscuits-past-and-present/ Editorial, Recipes and more Tue, 15 Dec 2020 15:11:59 +0000 hourly 1 Από: aglaia https://www.aglaiakremezi.com/el/paximadia-barley-biscuits-past-and-present/#comment-136584 Mon, 23 Nov 2020 06:52:08 +0000 https://www.aglaiakremezi.com/?p=125#comment-136584 Σε απάντηση στο Cocina bizantina, mil cien años de historia del Mediterráneo.

Later in the day I will try to translate via google this excerpt of the Spanish language quote from an article or book that sounds fascinating.

]]> Από: Cocina bizantina, mil cien años de historia del Mediterráneo https://www.aglaiakremezi.com/el/paximadia-barley-biscuits-past-and-present/#comment-136582 Sun, 22 Nov 2020 22:22:38 +0000 https://www.aglaiakremezi.com/?p=125#comment-136582 […] o el hapalos artos (pan blando elaborado con leche), el paximadia (pan duro de larga duración) consumido todavía hoy en el Mediterráneo Oriental, y un preparado con los nombres de trakhanas, tragana, traganos o tragos. Este preparado […]

]]> Από: aglaia https://www.aglaiakremezi.com/el/paximadia-barley-biscuits-past-and-present/#comment-12905 Mon, 15 May 2017 11:51:47 +0000 https://www.aglaiakremezi.com/?p=125#comment-12905 Often toasted barley or wheat is added for taste, hence the color. Some people also add other grains, like rye or red, sweet wine, as I do. Then color of the dough deepens and the flavor becomes more complex.

]]> Από: Monica https://www.aglaiakremezi.com/el/paximadia-barley-biscuits-past-and-present/#comment-12890 Sun, 14 May 2017 22:05:00 +0000 https://www.aglaiakremezi.com/?p=125#comment-12890 Hi – this was a very interesting article – thank you. I’ve been researching barley breads and was curious about something – I haven’t made anything with my barley flour yet, but I’ve read that many of the breads turn out paler than wheat flour breads. Do you know why the paximadia would be dark? Thanks!

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