sadkitchenkid's blog

Fried up these donuts for a brunch and filled them with a citrus curd made using blood oranges and rose water!

Recipe: 

Levain: 

110g bread flour

35g starter 

15g honey

60g water

Dough: 

500g bread flour

2 eggs

70g sugar

15g salt

130g milk

15g diastatic malt (optional)

all of the levain

130g butter 

1 tbsp vanilla extract

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Filling: 

1 cup sugar

8 egg yolks

20g corn starch

This week I made some sourdough focaccia! One of them was plain with just olive oil, rosemary, and flaked salt, and the other was made into a tart topped with shallots, bird's eye chili, and rosemary, then brushed with jalapeno honey after coming out of the oven. 

I've been wanting to make a purple sweet potato loaf for a while now because purple sweet potato is my favorite kind of potato. In this bread, I used a TON of potato puree and a lot of cornmeal, and it gave me a really beautiful loaf. The oven spring on this loaf was amazing, but the crumb is dense and cake-like. The purple sweet potato gives off a really nice floral taste and the texture of the crumb is almost creamy. Tastes even nicer the next day.

I cut into while it was still a little hot, which disturbed the crumb pattern in this picture, but look at this color!

So I'm sitting here typing this with a dent on the bridge of my nose from the safety goggles, and slightly tingly fingertips (shoulda worn gloves), and I know what some might be thinking: was using lye worth it? 

Well yeah duh. 

Here is the recipe video I made for them

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Anyway, the pictures speak for themselves. I'll include the recipe at the bottom. 

I've been infatuated with colorful loaves for a while now. These next two weeks I'll be making purple. Tonight was purple corn polenta, later this week will be purple carrot, and next week will be purple sweet potato!

I winged this recipe. About 70% bread flour, 20% polenta, 15% wholewheat, 15% semolina, 15% starter, 3% salt, and 79% hydration.

This is my first time attempting sourdough croissants, and my second time attempting croissants in general! I made these into mini croissants which is why they're not as "high".  I think they came out ok! When I first wrapped the dough around the butter slab to begin the lamination process, I realized that the butter slab was too cold so when I attempted to roll it out, the butter started breaking apart between the two layers of dough. 

This loaf really surprised me! The carrot juice doesn't make it sweet, which was my fear. The recipe produced a nice savory and complex loaf. I added the turmeric and black pepper for the health benefits. 

I also filmed another video documenting the process! I added a soundtrack that my friend made for the video. She made the music using sounds from my kitchen (ie, the stove burner turning on, a knife against a cutting board etc). It's pretty cool, you guys should check it out! 

Now here come the pictures (you guys know how much I love my pictures haha),

The title is a mouthful I know. 

But wow this bread might be my new favorite.

I made a video showing how I made these loaves. It's pretty straight to the point, if anyone is interested in watching. Don't mind my pajamas lol.  

My favorite bread of all time! I haven't posted in a while! I got a new job, but I quit so now I have all the time I want to bake all the bread I want!