The ladies of the baking community in my neighbourhood is looking for someone to conduct a session on baking assorted bread rolls. And in the spirit of volunteering, I decided to bake up some of my favourite garlic rolls to see if "they" qualify. These rolls are baked using the $5K starter dough from a... Continue Reading →

This bread recipe has an interesting name, but I am not so certain of how the name came about other than that the inventor spent $5K to get the recipe.It involves using half the dough as a starter, presumably to develop the nice and fluffy crumbs. Since I am still on the lookout for a... Continue Reading →

As much as I enjoy my sourdough loaves, my Asian palette always appreciates a nice, soft milk toast every now and then. So when I came across this recipe, I knew I just had to give it a try. I have always wondered why dough has to be proofed twice, so it is interesting to see... Continue Reading →

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