query: How to make authentic black Russian bread?
positive_passages.docid: 154614
positive_passages.text: How do I make authentic Russian black bread?
negative_passages.docid: 108645
negative_passages.text: Is true black possible?
negative_passages.docid: 86351
negative_passages.text: What packages will let me use Cyrillic characters in math mode?
negative_passages.docid: 45521
negative_passages.text: Using PTSerif-TLF for Cyrillic with TeX Gyre Pagella
negative_passages.docid: 74078
negative_passages.text: Making dark chocolate at home
negative_passages.docid: 68937
negative_passages.text: Russian babel and chemformula
negative_passages.docid: 71786
negative_passages.text: What fonts are compatible with T2A (Cyrillic) encoding?
negative_passages.docid: 105060
negative_passages.text: How do I "replay" the "Caveats" section from a homebrew recipe
negative_passages.docid: 89490
negative_passages.text: What causes the crown of the bread to crack during baking?
negative_passages.docid: 50387
negative_passages.text: Buying a "blender" that can purée a potato
negative_passages.docid: 74446
negative_passages.text: How can I achieve smokey flavours?
negative_passages.docid: 157318
negative_passages.text: How to achieve a super leavened cake as the Pierre Herme ones?
negative_passages.docid: 84330
negative_passages.text: How warm must dough be in order to rise?
negative_passages.docid: 134021
negative_passages.text: How does normal baking work?
negative_passages.docid: 129788
negative_passages.text: Egg replacer for bread dough?
negative_passages.docid: 11902
negative_passages.text: How do I bake a texture using Cycles bake
negative_passages.docid: 79096
negative_passages.text: bread that does not get moldy