Tag Archives: sourdough

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 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: 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 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 135: Rye sourdough loaf

My third attempt in 3 consecutive weekends. Baking sourdough loaves is a very time consuming process. Hands on time is not that significant, but one is tied down at home to monitor the situation of the loaf. I have yet … Continue reading

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Week 134: Rye sourdough loaf

I am quite determine to keep making this recipe until I achieve the crumbs I am looking for (or until I run out of rye).

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Week 133: Rye sourdough loaf

I hate getting my hands dirty. Literally. That was one of the primary reason I felt the need for a good stand mixer. So I can use it to “knead” bread.

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Week 129: Plain sourdough loaf

Prior to having my own sourdough starter, I always thought keeping one is a tedious task, having to keep it fed on a strict schedule and all. “Pangzhi” is one of the most low-maintenance living thing ever!

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Week 124: Garlic sourdough loaf

Roasted garlic is a staple in my freezer. It is my go-to condiment to give every savoury bake that extra flavour boost. So it is only appropriate that sooner or later, I bake a sourdough loaf flavoured with roasted garlic.

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