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As you can see, I'm no cake decorator, but I've always loved cake with loads of creamy frosting. This recipe was popular...I was going to say awhile back...but it's been about 45 yrs since I first tasted it. It is soft, creamy and NOT sweet (unless more sugar is added). 

It does, indeed, contain tangzhong. The effect is just as good as in bread dough.

This recipe makes more than enough for a 2- layer cake and requires a fairly large mixer bowl. 

1.5 cups milk

10 Tbsps flour

Hi there, does anyone have a user manual for a Breville Balers Over Bread maker Model BB 200. Thanks Michelle

Spelt in thirds - one third freshly milled spelt grain, one third white spelt and one third organic bread flour. Plenty of spelt flavour, but without the heaviness of too much wholegrain.
 

It has been a long time coming.  This was my fourth time trying to make sourdough.  I have tried to make a starter three other times over the past 30 years, it never worked because I was inpatient. I gave up too soon. Had other things to do, etc. But this tme I was determined to be more informed, try different ways, and to more patient.  I did cross my fingers and toes too. Cannot wait to make my next loaf.

This is a follow up to clazar123's post on gluten free rice shokupan.

The idea was to use very simple pantry ingredients to make a gluten free loaf with rice. This means: rice, water, salt, oil, sugar and yeast. A few days ago, I managed to make a simple loaf with soaked short-grain rice. Today, I made two loaves with brown rice, one short-grain, and the other long-grain.

It's been about a year since I posted my "first" panettone.  That was at the end of 2023 and in 2024, I set out to make panettone every week - that actually lasted a few months until I couldn't really manage it anymore.  I had to get creative, stashing the dough in the fridge if something came up, controlling fermentation with temperature or by moving sugar between the first and second doughs, even letting the second dough fully proof and putting it in the fridge to bake the next day.

Ladies and gentlemen, I present you, high hydration stiff dough paradox!

I chose to postpone my quest for soybean baguettes for awhile, turned out it's a bit frustrating trying to get good enough results using flour so fatty. I love the flavor though. Might make ones again as batards with chocolate chips.

So I had too many sweet potatoes on hand, I decided to make baguettes.

I had beef with my outlandish complainer neighbor about me practicing flute, I forgot adding salt lol.

Recently I posted a loaf of bread that was 50% bread flour and 50% emmer.  This bread is identical except for the substitution of einkorn flour in place of the emmer.  The texture is similar, and the dough was easy to work with.  Because our kitchen was 68F, I opted to put the dough in a Brod & Taylor proofer after the first stretch-and-fold and during the entire final proofing.

For anyone looking for a recipe for the SANA Bread Maker.

We have been milling our flour and baking our bread for years. Since our bread machine let go of all the Teflon layer in one go after 10 years. We decided to go for a machine with a stainless steel pan, and we got a SANA Bread Maker with the Tempeh fermenting option.

For the first bake of 2025, I figured I would try something new. I’ve never combined a Tangzhong with a Scald. I used fresh milled green corn flour for the scald, which had boiling water poured over it and stirred until combined.

The final mix was done in my Ankarsum and open-baked with steam.

This was a very high-hydration dough, and with all the fresh milled flour, it ended up over proofing. I should have baked it the next morning, but I had to go to work, so 18 hours ended up being too long. The dough didn’t hold its shape and had very little rise.