Part 2 – experiment I have heard about no-knead bread for a while. In fact, when I first started making sourdough bread, I applied the no-knead method. It was not a happy ending. I used mixed flour of rye, wholemeal…
Part 1 – introduction to no-knead bread No-knead bread has been around for decades. Because of its effortless approach to bread-making, it has gained popularity over the years. In fact, no-knead bread is how our ancestors made bread way before…
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…
