Category Archives: Breads

Week 153: Rye and cheddar sourdough loaf

After many, many attempts at my rye sourdough loaf recipe, I have finally step it up with some upgrade. This loaf has the highest hydration and lowest inoculation (thank you for teaching me that term) I have attempted so far. … Continue reading

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Week 152: Mexican buns

This is technically my last bake of 2016 and first bake of 2017, within the span of 7 days. A good friend of mine, who is back for holidays from Kiwi-land wanted to learn to make these from my dad, … Continue reading

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Week 150: Rye sourdough loaf

After last week’s “success”, I was really looking forward to another attempt, with just a slight increase in hydration (from 66% to 75%). I had a bit of a scare though, as, even after the third feeding, #pangzhi remained dormant. … Continue reading

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Week 149: Rye sourdough loaf

You have no idea how challenging it is to take this shot, by yourself!

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Week 147: Parmesan sable

Our favourite things during our childhood tend to carry a special weight all through our adult life. And I think that’s exactly what my grandmother’s “cheese straws” meant to me. That is one of my favourite and most memorable cookies … Continue reading

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Week 147: Rye sourdough loaf

It’s been many weeks since my last sourdough loaf, and poor #pangzhi has been cold-storaged, literally. Maybe that’s why he’s not happy and I ended up with one of the most dense and least airy loaf ever. 😔

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Week 144: Dominique’s Kouign Amann (DKA)

Kouign-Amann is one of the most decadent viennoiserie I have ever tasted. Couple that with Dominique Ansel’s pastry magic, you have something short of pastry miracle. Ever since tasting this at his bakery last year, I have been working up … Continue reading

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Week 141: Chocolate babka

Have been wanting to try out this recipe for a while, but somehow just never got to it until now. (Also, there were some pretty delicious looking loafs in The Great British Bake-Off a while back, which motivated me to bake … Continue reading

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Week 139: Rye sourdough loaf

It has been a couple of weeks since I last baked this, but as I promised myself to either bake this until I get the crumbs I was looking for, or until I run out of rye flour (in case … Continue reading

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Week 138: Savoury brioche couronne

It was Epicurean Market time, which means lots of cheese, wine and good food. In the spirit of sharing our “loot”, my friends and I had a “cheese and wine” evening.

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