happylina's blog

I like Millet ferment. So I mix all-purpose flour with homemade millet wine as water. I use 350ml wine and 50 water,  500g all-purpose flour, and  some Millet from ferment . About 100g 100% no active stater. A pinch of.solar salt. Here winter already cold. I put the mixture(no use 50ML water) in  12 degree room one night. Stretch and fold 3 times with 50ML water in morning.  The dough in room time about  20 hours. When the dough size bigger I shape to one about 100g ball for pizza and another big boule. After take out room.

When I see Mexican Chocolate Crackle Cookies from Daisy_A in TFL:

http://www.thefreshloaf.com/node/20755/mexican-chocolate-crackle-cookies

I like this cookie so much. And I special interesting with chilli chocolate. For me it's very new taste. Normally chilli only on my fried salt meal. And that this cookie lovely white clour and crackle also attract me. 

After I try to baking country bread from one month ago. Many failed stone bread enter my stomach. So my stomach start to strike now,"I want soft, sweet, oily bread...(^_^)" 

 I have no any special patterns for baking. Maybe baking bread like buttermilk cluster is a good idea for me. I can try to use my pot again(^_^).When I see GSnyde very nice Challah photos in Thanksgiving, I like this Challah so much.  I try to braid my first braiding pumpkin bread this time. I'm not sure, I hope they're also Challah. 

Hello TFL loafer:

I'm glad to come here as a new member. I'm a new baker. I just start baking western bread from 1 month ago. I find here 2 weeks ago when I want to find pot bread. I like here many charming breads. And I'm very interesting with here Tartine bread pot experiment now! Thanks for information about baking bread. Thanks for this website organizer.

This my first time making Chaoshao Bao. I'm lucky this bao open flower----Smiling ball.  although it's not big  laughing bao. They are shy(#^_^#)