Elsie_iu's blog

Back to my favourite sweet & savoury combo.

Tarragon Orange Peel Edam Cheese SD

I have a sudden fondness for coffee flavored baked goods lately. Nowadays, people pair cheese with not only wine and beer, but also coffee. Since wine, beer and coffee bread already exists, there’s no reason not to upgrade it by adding cheese, right? :)  

Coffee Provolone Piccante SD with 30% Sprouted Black Quinoa

No. You didn’t read that wrong. This bake was inspired by the delicate, melt-in-your-mouth biscuits from Macau. I had no intention to put almonds or seaweed in the dough at first. Yet when the grains were being milled, the aroma of roasted nuts filled the kitchen. It totally blew my mind! Ahem, I came so close to adding pork floss to the dough. 

Macau Almond Cookie SD

I realized that I’ve been less experimental in baking recently. Today, cheesy herby bread is making a strong comeback!

Blue Stilton Tarragon SD with Sprouted Quinoa & Buckwheat

It’s been a month since I last posted… That's why there are bunch of food photos to share! To save time, I didn't type out the bread formulae. Do let me know if you want them though. Updated: Formula for the Kabucha SD now uploaded.

Kabocha Sourdough 

This is my second einkorn loaf. The first was baked roughly half a year ago when my friend kindly offered me some einkorn berries to try out. It left me with the impression that einkorn makes a slack and sticky dough that weakens with time. For some reason, the experience isn’t quite the same this time. 

50% Einkorn Sourdough

 This week we have two brightly coloured loaves: one yellow and one purple.

30% Sprouted Kamut & Rye Sourdough

Life’s been a bit busy so I’m only sharing some food photos today.

Halloumi gassi with paniyaram (yes, paneer not Halloumi is used traditionally)

Scrambled eggs with tomatoes with plain jasmine rice. My kind of comfort food :)

 Bread with bold flavours wanted this week.

25% Germinated Red Rice 15% Sprouted Rye Sourdough

Last weekend, I continued testing the new method to see the potential it has. The best way to do so is mixing up a relatively weak dough with higher proportion of sprouted grains. That’s why half of the flour is sprouted in this loaf.

50% Sprouted Spelt & Red Wheat Sourdough