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I didn’t bring my starter down to Fort Lauderdale with me this season, so any bread baking I do here will be with IDY.  For our dinner party yesterday I decided to make some simple milk roll.  These use a tangzhong and King Arthur’s AP flour.  They were soft and fluffy and seemed to be enjoyed by all.  The smell of the dough is so different when using IDY, I often forget how different it is from my starter until I use IDY which is rare.

We hosted some friends here in Fort Lauderdale to a dinner last night.  For dessert, I kept a recipe for a limoncello tiramisu from Bake From Scratch that I’ve been meaning to try.  I made some homemade limoncello since we don’t really drink liquors much and I had a bottle of vodka for years down here that wasn’t even open.  I should have planned even further ahead than I did and start the limoncello 3 weeks ahead to give it more time, but it turned out well despite the shortened timespan of 1 week.

33% Buckwheat, 67% white flour, PM, sesame seeds on top.

The typical slight bitterness, peatiness of buckwheat is for sure not everyone's taste. We like it a lot. Perfect match with honey. The sesame seeds on top are a must.

A bit flat because of the high buckwheat percentage.

I wanted actually a more uniform honeycomb crumb structure. Maybe next time ...

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.