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På tal om LCHF-bröd


Chelsea
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Jag har bakat en hel del "Oopsies", som jag sen förvarar i kylen.

Jag gör det eftersom det är ost i smeten.

Nu har jag testat att baka en lågkolhydrat-limpa.

 

Jag vill ha tips hur ni förvarar bröd, i rumstemperatur eller i kylen?

Bakar jag mycket åker det förstås in i frysen.

 

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