My sourdough version of my croissants and pains au chocolat last year. Again, it was inspired by txfarmer's marvelous SD corissants but I want to make it 100% sourdough and I can't and don't measure precisely. Last year's version made with instant yeast was definitely prettier but this SD one had a couple of mishaps along the way so I can say it was still a successful bake to start the year!
This is my yard sourdough before. I just gave it a nicer name, "Bakuran" means yard in Filipino and I called it that way because all of the influences of this bread came from our Bakuran. It is my best and favorite bread this year so I made another batch before new year. In the whole 2016, I haven't made a bâtard so before the year ends I shaped my favorite breads into bâtards!
I built my levain in 3 builds, it was very active and triples in 4 hours! This levain is literally escaping out of its house!
I should have posted this yesterday but I was just feeling uninspired to write anything. This is also my first bake without Pochi, our very loyal and loving dog. He was our only dog when I started baking. I am still saddened as I type this but at least we are moving on.
I hope this is not late for homemade bread day. There was no internet connection for several days, finally there is a connection now. I may not post for a while because our internet service provider scheduled a wide repair and maintenance, we're not sure if we will be affected. I'm going to keep this post short and sweet, the connection could be cut off anytime! I will surely repeat this bread and make a more "dramatic" post in the future. I missed uncle Dab's Mandela challenge last time and I don't want to miss this one now.
Park Tae Young's first loaf. She has "Korean" roots so what's better than use her in a bread with Korean flavors. This is just an improved version of my Pane Yaksik, the very first bread I baked in 2016.
Meet Park Tae Young, my persimmon yeast water!
After sourdough, I promised myself I will try yeast water. Although it took many months, here she is finally. Ready to raise breads with a different character. I documented another journey of my baking life so I hope you enjoy.
Many TFLers here have used yeast water and posted their beautiful breads made with it. It's really an old thing here and when I read it before I really wanted to try it. I waited so many years before giving it a try, I'm lucky because many have formalized the yeast water method by that time.
Old Shanghai (老上海- lǎo shàng hǎi), the 1930's Shanghai is one of my favorite eras in history just like old Manila. There's no's other era in my opinion where flair and flamboyance meet sophistication and class! It has this certain charm that's difficult to describe and resist. The fusion of East and West just harmonizes with each other; the buildings, the bridges, the alleys, the vehicles, the qipaos/cheongsams, everything! Shanghai was not called Paris of the East for no reason. If time travel will ever come true, it is sure to be one of the eras I will go back to!
Hey! I'm back! I just had a HUGE culinary failure 2 months ago and since then I haven't baked or cooked anything until last week. My failure was so huge and heartbreaking that just talking about it makes me sad. I kept myself busy so I could move on but there are always reasons to celebrate so I made these gifts to give to some significant persons to me.
I originally planned to enter this for BBD #83 for a bread with special flour but I'm pressed for time and did not make it to the deadline so maybe it was really meant for BBD #84. Thanks to Susanne for a great theme of sandwich bread for this month: https://magentratzerl.net/2016/06/06/bread-baking-day-84-sandwichbrot/ and to Zorra for coming up with this great monthly challenge: http://www.kochtopf.me/bbd-breadbakingday.
