National cuisines (recipes welcome!)

[Atthis]

Thanks for posting that recipe, Nuytsia. I'll definitely give it a go soon. But I'm having some problems with my oven at the moment, so I'll have to get it fixed first (the door's not closing properly, and it won't keep temperature!).

I am beginning to wonder if there is something quite different about Australian rye flour, as this is not the only recipe I've attempted in which the dough/starter seemed WAY too dry and I had to add a lot more water (or use less flour) than the recipe said.

It's funny you say that, because I feel this way about most bread (or flour-based) recipes I've tried. I've started only adding 3/4 of the recommended flour, then adding more if I need it. I thought it might have something to with the inaccuracy of measuring cups. I've compared my three different measuring cups (too much time on my hands ), and there seems to be at least a 20ml difference when I fill to the 250ml line!