grade homemade whey only kneads the dough 30-40 minutes before baking, while the cake rises in the korarations, they learn to bake from childhood, which is why they come here for flatbread from all over the region. the taste of real karelian bread cannot be confused with anything else , it was often added in karelia. well, for bread. grounding the flour, it's been cooked really from pine bark. today, pine flour is almost never added for taste, coriander cumin, necessarily raisins and a spoonful of sugar, rest in the form of a brick and bloody , it was very convenient to take it with you on the road when there was a hole, that is, you could have bread cakes on a stick, it was convenient to string on the road. after baking, the bread should rest for a couple more hours and they bake such pancakes on the mountain-alta table to endure, this is local bread, flour, egg, soda, and drink water to drink from there, add shurpa. how can be kamchatka bread, of course, with kelp. then rye sourdough, look already. it's such a bubble. it smells very good , it has such a sour and pleasant smell. well,