Friday, 17 August 2018
Wednesday, 14 March 2018
Tuesday, 31 October 2017
Feeding, measuring, mixing, autolyse, slap and fold, stretch and fold, bulk ferment, dividing, rounding, resting, shaping, proofing, retarding, developing, heating, steaming, baking, cooling and eventually nourishing.
Enjoying every step and moment of this bread making and baking journey.
Tuesday, 24 October 2017
|Specks of orange zest and cranberries|
What do I like about these scones? They are buttery, crumbly, moist and the kitchen smell like Christmas as they bake because of the addition of orange zest and cranberries. It is a one bowl recipe and mixing was done using my hands, therefore washing up afterwards was kept to a minimal. The scones can be made ahead and freezes well.
Monday, 16 October 2017
This made a real, good treat for my weekend breakfast. It was assembled the evening before and left overnight in the fridge to develop. An early morning bake ushered in a delicious start to my weekend.
Monday, 2 October 2017
Beauty is in the simple things. It is how a feel about this simple cake. Simple to make with no fuss in its presentation. Full of apple goodness and tasted even better the next day.
Friday, 18 August 2017
Sourdough bread baking have become a weekly routine ever since I started my naturally leaven bread journey a year ago. I will try to bake at least 2 loaves of the bread weekly for my family and every bake is a learning experience.
Friday, 14 July 2017
Thursday, 6 July 2017
I like fresh figs. I like how the simple, beautiful shades of purple on the outside contrast with the complex white and pinkish structure on the inside. Fresh fig is very subtle in flavour and I like the combination of the slightly sweet, soft flesh against the crunchy, seedy and sticky interior.