tag:blogger.com,1999:blog-2679737966975604252.post4924448765074146886..comments2023-10-25T02:23:57.366-07:00Comments on Cooking Habit: French Lentil SoupEvahttp://www.blogger.com/profile/01290782989495392430noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2679737966975604252.post-77537685106233297652007-11-09T08:57:00.000-08:002007-11-09T08:57:00.000-08:00Thanks for sharing this recipe. I will try it over...Thanks for sharing this recipe. I will try it over the weekend. Lucky you having an Earth Fare to shop in. The closest one to me is 10 hours away. I have been sprouting them but am now investigating using them cooked. BTW - you should sprout them - delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2679737966975604252.post-89055328230018105322007-10-09T20:39:00.000-07:002007-10-09T20:39:00.000-07:00Beautiful bread! Some part of me wants to go back...Beautiful bread! Some part of me wants to go back to white flour for that wonderful French breadiness. I am baking my bread at higher temperatures since the Slow Bread article, and it has developed the flavor quite a bit. Higher oven temperature means less sugar, of course, which changes everything.<BR/><BR/>I have to get my hands on some of those French lentils. They look wonderfully black in your photo.Krishttps://www.blogger.com/profile/03023169384587931821noreply@blogger.com