Don’t think I’ve ever shared a crumb reveal video.. watch with the sound on if you can!
Can you see the bunny?
Swedish Cardamom buns - I wanted dessert but felt guilty eating it so I made this using sourdough and whole grains :)
Every time I bake a bread, all I want to do is make another one~
Boo 👻I present to you my halloween bread :)
Siblings - same dough, different bake timings! One was baked the same day after 3 hours in the refrigerator, other was baked after 12 hours in the refrigerator.
Milk buns, lol, shaped into rolls; seasoned with tea leaves.
Then turned into breakfast.
Food is best when there’s a story attached. When I set out to turn my sourdough puff pastry dough into medialunas (Argentinian croissants), I didn’t expect them to evoke memories of my Papa’s childhood in Mexico. He said they reminded him of his favorite baked goods at the panaderías, called cuernitos.
With a little adjustment, these almond and blueberry filled puff pastry treats became some cuernitos my Papa could eat with happiness and nostalgia.
Also, my brother couldn’t keep his hands off ‘em!
Breakfast in bed for Maman ❤️ Treat your loved ones right with fresh baked, home baked goodies!
This is Cain, my sourdough starter it’s about 2 weeks old now.
50% whole wheat + 15% buckwheat sourdough bread!
~long boi and bread-speriments~
I’m (probably) going back to the office at least 3 days a week if not full time starting next week and I am gonna MISS THIS KITTY. Not gonna miss the howling and pawing the back door though. I’m glad Kenny will still be wfh because I can’t stand the thought of us both being home 24/7 for almost 4 months and then suddenly both being gone. Theo can be a lil jerk but he’s clearly enjoyed having us home all day every day.
More breadsperiments logged in my baking journal. Very much enjoying keeping track of my bakes! I have a google doc where I take very detailed notes and include pics throughout the process and then when I log them in the physical book I include less detail and only selected pics - enough to be helpful for the future but not overwhelming. It makes me want to buy another blank journal and bullet journal again because I really enjoyed that in the past.
Sourdough, round 2! Baked all the way through this time so that’s a win. Also it tastes good. Wonderful texture. Half is going to a friend and I’m so proud and so excited to share!
Here are my first 5 breads using my new 100% whole wheat sourdough starter. As you can see, they’ve been improving with each bake! My first two were almost inedible - mistake being that I made them using 100% whole wheat flour and my starter probably was still weak.
I’ve had many other challenges that I’ll share about later. I’ll also be sharing the recipe I’ve been using to make my last 2 breads - it’s a combination of atleast 5 recipes and I’m still making adjustments to it.
For now, I’m really excited for this sourdough baking journey!
Look at this beautiful bread that I made! It’s not perfect, but look at that ear, those gluten strands. It’s real tasty, too.
I’m working on my technique, and to improve I’m trying to get myself to…ugh…MEASURE things. I am Averse to this, but I think it will help, at least until I get the hang of the sourdough thing. I’m just so used to being able to chuck things in a bowl by feel with commercial yeast, that it’s hard to want to actually measure. I didn’t measure all of the ingredients for this, but some, and I’ll do better next time. Like, I should, at least once, follow an actual recipe to the letter, and adjust from there. I’m feeling my way through without a baseline, doing it this way. (It does make bread, just following my instincts, so there’s that.)
The other thing that takes getting used to is the timing. My usual breadmaking techniques were honed in a rented commercial kitchen, where I had X number of hours to get everything done, so it was all mix-rest 10 min-machine knead-bulk rise 1 hour-shape-rise 1 hour-slash-bake-cool. Quick, regimented. Sourdough takes *at least* most of the day, and I’m finding an overnight rise helps a lot with texture/consistency (and cuts out most of the kneading). Weirdly, it seems it can be either the first OR the second rise, and I’m not sure I believe that, but I’ve tried both, and the results say it’s so. And really, I could do better at observing my starter. I tend to go, ok, you need X number of hours after feeding, then we stretch & fold, then Y hours in the fridge, etc. But I *should* be watching how fast she doubles, when she starts to fall back, and so on, in the days before baking and while I build her up, and plan the whole thing around her schedule. I’ll keep working on it.