My history with focaccia bread dates back to 2015 when I started to work in a kitchen. We made our own focaccia for both lunch and dinner service. On Saturday particularly I had to go to the basement where the…
My latest bake is this sweet potato, polenta and rosemary sourdough. I remember the last time I used sweet potato in my sourdough bread was at the beginning of my sourdough journey. Both scenarios are the same – I had…
Have you ever wondered what’s the difference between bread, cakes and cookies? They all use similar ingredients and what differentiates them from one another. Gluten is the major player behind it. It provides bread with a chewy and tough texture.…
I remember vividly the last time when I played around with new flour, it was a disaster. All the bread came out flat. (check my secret weapon for sourdough baking to see how I fix the problem) In the end,…
By performing several sets of folds, we are able to strengthen the dough If you have read and tried different sourdough recipes, you must be familiar with the term “folding”. There are many kinds of folding- stretch and fold, slap…
Taking advantage of cold proofing, making bagels never gets easier. Recently there have been countless posts of different kinds of bagels on my social media. All of them look so yummy and I start to crave bagels. After three weeks…
The garnish on top not only elevates the look but provides profound flavour in sourdough Garnishes on top of sourdough can be an indication of the inclusion (add-on) in the bread but for me, it serves better purposes – to…
The sourdough-making process seems like a time-consuming operation at first glance. It typically involves a good deal of time from getting the starter ready, applying autolyse, mixing, and resting to folding, let alone bulk ferment and final proofing stage. In…
With tips for how to use, maintain and store the starter Sourdough starter is the key to sourdough bread. With an active and healthy starter, you are one step closer to beautiful sourdough. Growing your own starter isn’t as difficult…
I know, I know. Kimchi and apple sourdough bread isn’t a common sourdough flavor and it may even sound bizarre but hey let’s have some fun with sourdough. This kimchi and apple sourdough is an inspiration from my boss. He’s…
One of the biggest challenges in bread making is to determine when the bulk fermentation finishes and it is time to move onto the dividing/ shaping stage. Ending the bulk ferment too early, the dough is stiff and tight, resulting…
About a year ago, I started making sourdough at home. In the beginning, it was the sourdough starter that interested me the most. The science behind this magical flour and water mixture was fascinating. Every day during the first month,…
