CeciC's blog

Finally I have been able to bake something decent using my starter. I think Im getting there. 

This is my second attempt at Norwich sourdough. 

with the help from mini oven, this loaf is not as sour. and it didn't collapse when I score it but the oven spring is still not good enough.  Maybe I have over proof it again.

Following kjknits recipe on English muffins it gives me an extremely slack dough which sticks everywhere. After proof thrower them onto a heated griddle, which is a bit too hot for them and most of them are burnt n one side. 

I guess I would increase the amount of ap flour to make it a dough like structure or use a muffins ring to hold its shape.

But this recipe is yet one of the best English muffins I've have ever had. 

This is from the same sourdough burger buns dough that has been retarded overnight

Using the recipe from a member here (dwfender) to produce this lovely soft burger bun.

In order to produce a healthier bun yet maintaining its fluffy texture. I replaced 30% of the white bread flour with wholewheat flour and increased the milk by 45g.

This is my third attempt at BBA. I made a little twist to the swirl replacing it with my expiring strawberry jam and flaxseed. This gives the bread a little extra crunch. But the crumb is a little dry not sure if its because I overbaked it.

I still have to work on my shaping skills. it looks a bit.......odd.

this loaf is my second attempt baba BBA book! this recipes gives a soft and flavorful loaf for sandwich or eat alone. Gonna have it with tomato and cheese for breakfast tomorrow.