So, with my Rye starter on hand, just made some Deli Rye bread, its been quite active. I decided to try my hand on this Olive Levain. Why? My son loves olive, and I wanted to use the levain, and there are some olives left in the fridge.The night before, I build up the liquid levain. Looking at my starter, I had a little too much left.I got a call that there's a discount on one kitchen item that I've been eyeing for like 3 years. After lunch, I quickly hop over to the store, the buy is not only a discount but also a free meat grinder, well, I wanted the pasta maker. The sales girl promised that there will be a free surprise gadget in the pack, and ok, fine, we decided to buy it. Well, the surprise was not there and the sales girl decided to give us a the pasta maker for free!, I was exhilarated.
Another Simple White Loaf. I got this from this Japanese website: http://kneader.jp/recipe/14. Thanks to Koby. It was a light, fluffly bread, just like those you find in those Japanese Bakery. I doubled the recipe here.
I've on a quest to make baguette, fluffly, thin crust, light, open crumbs. My baguettes so far has been on a thicker crust, not so open crumbs and a little too chewy. I'm not sure when I will be able to to achieve what I want to achieve, but I'm starting to keep track of this records in my blog.
Here's my version of Hot Cross Buns, adapted from Ananda's Hot Cross Buns recipe , changed it to a chocolate version. made with white and dark chocolates.
This was an interesting bake, as I read the recipe wrongly and had to correct it, at least it turned out to something edible and actually a soft bun that rose really nicely.
I finally tried this recipe and I certainly was happy with the result. Thanks to Eric for the recipe. It one of those that are on my repeat list certainly.
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