Yippee's blog

Lately, I haven't been in the mood to update my blog, as all my energy and spare time are being consumed by gardening. Nevertheless, I wanted to create a quick post to show you something that might interest you: me using my electric sieve shaker... to sift soil. 

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

Ingredients

85% fresh whole durum flour

15% whole durum flour from durum CLAS

22.5% water from durum CLAS

10% butter

6% olive oil

22% tomato sauce

1% coarse black pepper

2% salt

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).

This one is for fun. See my spelt noodle and soba posts for more details. 

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

This whole-spelt noodle requires a little more work than soba, but not too bad.

Ingredients

A.

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

I own all five books written by Chef Grégoire Michaud, the owner and founder of Bakehouse in Hong Kong, but I didn't have his autograph. So when travel restrictions in Hong Kong are relaxed, I return to Hong Kong around Thanksgiving to visit family and ask Chef Michaud to sign my book.

I need some lard for baking. Instead of buying hydrogenated lard at the supermarket, I air fry strips of (lightly seasoned) pork fat @ 200°C x 13 minutes to render lard. Re-fry the strips @ 200°C until crispy and use them in soup noodles, fry rice, or eat them as is as a snack.

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

This pumpkin bread is made with fresh 100% white whole-wheat flour. Pumpkin puree makes up approximately 85% of the liquid in the bread.

No egg or butter is used. Instead, mascarpone cheese is used to achieve a "cleaner" pumpkin taste.