Yippee's blog

I'm very happy to have worked out this recipe, not only because I am adding a new variety to the many existing recipes using sourdough starter discard, but it has also brought back a lot of fond memories from my childhood.

Egg puffs were one of my favorite after-school snacks that I picked up from a street hawker outside my elementary school.  Those freshly made egg puffs had soothed and warmed my rumbling stomach at winter dusk-I was in the PM section of my elementary school.

I'm grateful to the people here who have helped me advance in my bread making techniques.  I want to share my joy of success with them and the rest of the community. Even though my projects are not perfect, I've always made progress. Given time and practice, they will continue to improve in the future.

This is my first baking project using rye flour.  It is a sourdough bread made with 20% rye flour, which was all used to make the water roux starter.  There are three objectives of this project:

The ‘force’ was very strong this weekend, because I had the blessings from Susan of San Diego.    It was so strong that I could feel it as soon as the bouncy boule-shaped dough rolled out of my palm after one of its many S&Fs. From that moment, I knew I was going to make it.  Here it is, and Susan, I’m forever grateful to you!

http://www.flickr.com/photos/33569048@N05/sets/72157618730642157/

Same formula as the 76% hydration baguettes I made before.  However, a few changes took place:

Flour - switched to KA organic all purpose flour from bread flour

Having become more comfortable handling slack dough by referencing to dough kneading and shaping techniques from Susan of San Diego, SteveB of Bread Cetera and Mark of the Back Home Bakery.

And for the first time, I heard my baguettes "sing".

Bundt shape for a colleague's birthday:

https://www.flickr.com/photos/33569048@N05/albums/72157618022118071/with/3529688077

Adapted from a friend's home recipe, made with mashed bananas.  Very moist and light interior. 

Used Trader Joe's white whole wheat flour for the first time.  Couldn't tell the difference between KA and TJ flours.

KA $5.99, TJ $2.99.

090515 follow-up observation:

My another 'first time' experience.  As always, I'm having fun while learning new skills and trying out new recipes.

It's a spiked dough retarded since Sunday. 

New technique applied:  Covering the bread with an inverted dutch oven while baking.

 http://www.flickr.com/photos/33569048@N05/sets/72157618023122996/

I guess all the hard work and sleepless nights, even the dark circles under my eyes, are well worth it:

http://www.flickr.com/photos/33569048@N05/sets/72157617903700219/