Converted yet another favourite yeasted recipe to a sourdough one, having fun doing this. There’s a renewed sense of energy in my baking journey. This is a popular Taiwanese recipe, I use the yeasted version all the time for all sorts of buns, sandwich loaf application. It is very tasty and fragrant. Yeasted version here….
Tag: Sourdough
Walnut Sourdough
I always get beautiful loaves with this recipe, I suspect the messy walnut inclusions help with releasing the ear, 😄. It’s the standard SD recipe for me, just watch out and adjust bulk fermentation based on your environment temperature and your starter strength. Recipe 300g bread flour (I use mostly Japanese bread flour and Bob…
Sourdough Sweet Milk Bun
After a long spell of playing with all inclusions and flavours for my traditional sourdoughs, I thought it was high time to try soft enriched loafs which my little girl favours. What better recipe to start with than her favourite sweet milk buns, the yeasted version is highly popular on this blog and can be…
Red Wine Sourdough
A beautiful, delicious loaf that gave an awesome spring in the oven. Red wine does interfere with fermentation, so I have increased levain percentage and then compensated with reduced hydration. Red wine also lends depth in flavour and goes really well with sourdough. Recipe 300g flours ( I used 130g malted flour, 170g Japanese bread…
No Knead Artisan Bread
Have a lot to say about this one (skip rant and go straight to Recipe below) – I don’t have natural starter, no Dutch oven, or banneton, nor time to wield at my convenience! But my whole family loves artisan breads (and all breads for the matter). I’ve tried some recipes involving days of fermentation…
Olady Bakes 