JonJ's blog

Sourlotti by Abby has a great way for making an 'oat porridge' bread that has worked out well for me before. I think it might be the amount of butter in the soaker preparation that makes it work so much better for me? In any case, for this loaf I decided to eschew the butter and replace it with coconut oil which has been working very nicely for me as a substitute for butter in other recipes too like hamburger rolls.

Derek and Gavin have been baking very interesting breads with (sweet) lupin flour lately. The promise and attraction of these breads is, to put it in Derek's words, "..taste delicious not too overpowering very light in mouth and stomach afterwards..." and "completely devoured in no time!".

Psyllium husk is usually used in gluten-free or keto style breads where the gel that it forms can act as a binder and helps the loaf to retain its structure without slumping.

For a long time now, I've tried using psyllium husk together with my lower protein flours (around 11.5%) to see if I could make a better bread with these weaker flours and the results have been usually somewhat unclear.

So this post is my attempt to describe in one place some things that I've learnt, both good and bad, about the use of psyllium husk in baking in a non-gluten-free context.

Roosterkoek (or roosterbrood) are a traditional bread or bread rolls cooked over the braai (BBQ). The name is Afrikaans for rooster ("grilled")  plus either koek ("cake") or brood ("bread"). They are usually eaten piping hot together with the meat.

Last week Natalya Syanova of Natasha's Baking posted a short video of a babka with a cream cheese filling that I just had to make. The filling she used was made with cream cheese, an egg yolk,  sugar and vanilla, so you can imagine the resulting flavour, and she also use a brioche base for it to ensure a super soft and pillowy texture.

Instead of using her brioche recipe though, I used a Tangzhong one from Bread by Elise.

Benny's 100% wholewheat Hokkaido recipe is the recipe that just keeps on giving, and I keep on seeing miraculous loaves coming from the oven even as the recipe is tweaked and stretched which really surprises someone like me who is used to the experience of failed experiments when things are pushed too far.

Maurizio Leo has quite a nice "Stout country recipe" on his web site, although he has promised an improved version for some years (as he did note that the bread could be better with more beer in the recipe).

This was an experiment to see what happens if Benny's 100% WW Hokkaido is done without dairy. The method was fairly faithful to the original recipe with a direct substitution of 'plant butter' for the butter and commercial almond milk in place of milk, even in the tangzhong.

Kefir yoghurt has been a supplement to my breakfast for many years now, but I wasn't aware that the kefir culture could be used to leaven bread until Abe mentioned it in a comment here.

Should have made this one sooner. Benny has hit on something really lovely here with 100% WW Hokkaido milk breads, and the recipe is simply superb.

This bake was done by following his 2.0 version of the recipe as his later versions seemed to show that a small amount vital wheat gluten was a good thing.