Yippee's blog

I’ve always envied bakers who can effortlessly throw together a rye loaf—no weighing, no measuring—just by feel, like their moms and grandmas did. I’ll probably never be that type, but I love having a simple rye bread template I can grab anytime—something I can whip up with whatever’s on hand or tweak with different add-ins when I’m in the mood for a change.

Made everything from scratch—the turntable, the box, the ingredients… even the frosting and piping were my own.
This is only my second cake (the first was mango!), and while there’s still so much to learn, I’m thrilled to be baking again. Something new, something fun, something pretty.
Best part? I get to pack in as much fruit as I want. Honestly, that beats any fancy design on the outside.

I'm in awe of this baker's creativity and skills—she can make amazing cakes with hardly any tools. Inspired by her makeshift cake turntable, I made one too！

Hi friends!

Last time, I shared how I bake lean bread in my beloved Walmart toaster oven. Today, I will show you how I use it to bake enriched bread. The loaves you see are sesame milk bread, made with 60% milk, 8% butter, and 8% sugar. I bake them "naked" — without the graniteware roaster — in a black tin and a light-colored tin, respectively. Each dough weighs around 500g for the 9x4x4 tin.

Here’s my process:

Hi friends!

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

I believe in the rewards of helping others. When someone on the forum needed a nostalgic bread recipe, I experimented with one. While it may not be their perfect match, it's become a tasty alternative to my family's beloved cranberry walnut daily bread.

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).