The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yippee's blog

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Yippee

French style milk loaf... If you prefer milk bread that's less fluffy, this one is for you.

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Yippee

Have made an important decision about baking...

 

 

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Yippee

I feel so lucky that I can eat regular bread because the gluten-free breads on the market are so expensive! I hope those of you who suffer from gluten intolerance don't ever have to be ripped off again - you can make your own delicious gluten-free sourdough bread!

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Yippee

Mission accomplished!! Thank you to those of you who provided suggestions.  Couldn't have done it without your input.  Thank you!!!

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Yippee

 

Custom made for someone special...

100% whole wheat (Giusto's organic high protein) flour, 50% pre-fermented with starter and raisin yeast water; 60% sprouted grain mix: lentils, millets, soy beans, corns, and wheat berries.

 Pictures here...

 

 

 

 

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Yippee

Hello, everyone,

 

Long time no see!   Hope all is well and Happy New Year!  I have been away from TFL for quite a while.  During this time, I stopped baking bread, got rid of all the starters and bags of grains that I had accumulated,  and devoted my very limited free time to pursue other hobbies. 

 

A turning point came during this past holiday season, when I received a new oven as a Christmas gift from my husband. When I found out this oven has a new feature - proofing, I said to myself:  Maybe this is a sign that I should start making bread again.  So I "fired up" this new oven and baked my first loaf of bread in years on Christmas day. This day became the happiest and the most memorable Christmas ever!

 

Since that day, something related to bread is always in the works, either nurturing my starters, designing a new formula, spouting the grains, or pre-fermenting the flours, the bread making process has been non-stop, so has the flow of joy that overwhelms me.  Everyday is happy day, as long as my bread making is going well, and I have not been disappointed so far. 

 

For the first time, I have systematically utilized all the equipment I had acquired to produce bread.  Every mixer, from my Zo to KA to SP5, has been put to use either to test a formula, mix a sizable preferment, or to mass produce bread dough.  In this one month following Christmas, I probably have produced more bread than the few years combined when I was active on TFL.  I not only provide a steady supply of varieties of breads for my family, but I also have plenty to share with my friends and colleagues.  From scratch, I create a dream, a love story, a gift,  a memory that will be etched in minds as heartwarming moments. Sharing has made bread making one of the most rewarding experiences in life.  I hope you'll feel my joy when seeing the pictures of my bread.  Happy Baking!

 

 

 

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Yippee

 

 

 

 

 

 

 

After years of dedicated service, my assistant has retired.  To celebrate this big event, we'd presented her with one of the most popular entertainments in the Asian community - a karaoke party; a Chinese style hot-pot buffet farewell lunch; and a going-away card.     Though all of these 'standard procedures' were thoughtful, they were lacking the personal touch she deserves.  Therefore, I made her a loaf of rye bread, with not only the best ingredients, but also, above all, with love. 

 

During the last couple of days of her career,  as she's going around to say goodbye to her friends in the various departments she had worked for in the past decades, I took photographs of them. A photo album capturing these precious moments will be on its way to her.  Years from now when she opens this album again, I hope, fond memories of her ex-colleagues (and my bread) will come to her mind vividly.  I will miss her dearly.

 

For photographs, please click here .

 

 

Submitted to Susan's Yeastspotting!

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Yippee

 

 

  

 

This bread was specially made for my kids' piano teacher, a German master pianist.  It was  also my first bread in many, many months.   I felt that a rye bread would be most appropriate for this occasion.  For photographs, please click here.    

 

Yippee

 

 

Submitted to Susan's Yeastspotting!

 

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Yippee

Under the ‘pressure’ from Akiko – “…tell me how it turns out, even if you are NOT SUCCESSFUL. Please tell me the truth…,” I handled this bake with intense focus as if I were sitting for an important academic examination. I even violated the baking curfew I had vowed to administer. But I can tell you now, I’ve had no regrets doing so, even though the after-effects of sleep deprivation made me walk around like a zombie the following two days.


Japanese style sandwich bread is nothing new to me. I had made numerous loaves of them when I started out baking bread two years ago. However, there was a new element in this bake – wild fruit leavens, which I’ve watched with great interests but have never taken the initiative to further experiment. Akiko’s informative post and beautiful bread have given me the push I needed. She has opened the door of opportunity for me to experience a new dimension of bread baking. Thank you, Akiko!


 


I followed Akiko’s formula and instruction closely with one exception: weight of the final dough was reduced for my smaller Pullman pan.


 


Here are some pictures of this 'new', wild yeasts leavened bread:


http://www.flickr.com/photos/58821372@N05/sets/72157626338061266/show/


 


A similiar type of bread I  made before with commercial yeast:  


http://www.thefreshloaf.com/node/11745/recipe-japanese-style-sandwich-bread-water-roux-starter-sponge


 

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