Blog posts

I’ve been experimenting with sprouted whole wheat flour (KA flour, not the home milled varieties) wondering what’s the upper limit I can deploy, without compromising the decent open crumb texture. Started with 30% and then increased it to 50%, a few days ago. Mistakenly I put in 100 grams more water than intended. I had no choice but to add a little more sprouted flour. Unfortunately, at the stage after autolyze, the dough won’t be agreeable with that much more flour. Gritted my teeth and, reluctantly, I had to deal with a much wetter dough than I’m comfortable with.

This is my first attempt at this which is similar to one which my swiss sister-in-law used to make.  The recipe came from www.swissmilk.ch/rezepte and is in german. I used IDY instead of fresh. 

A long time ago, before I had ever baked so much as a crumb I had a sudden urge to make a loaf of bread, so equipped with the unshakeable confidence of the totally inexperienced, I bought a pack of whole-wheat flour. I read the instructions on the paper bag and followed them meticulously and baked a .................brick!

  I made a nice soft loaf the other day using milk in the dough, I wanted to make another similar loaf as my wife enjoyed it so much  So this time I enriched the dough with olive oil and cottage cheese along with an egg and added dried garlic flakes for good measure. I topped that by adding grated chedder and parmesan on top in the last 5 minutes of the bake 

Hi TFLers! It's been a while since I last posted! That's because of my weight loss journey. I tried to avoid baking treats because it's difficult to stop once you have a taste and I need to limit my portion sizes or opt for foods with a high satiety to calories ratio so instead of eating a small piece of bread, I will just eat some rice which has the same calories but makes me feel full and contented longer. :) I also avoided stalking TFL because it will stimulate cravings!

Hi Fresh Loafers! 

Eggs are wonderful. They are used in so many baked products and in so many ways. Most cakes are not possible without eggs and cookies are also difficult to make without eggs.

An egg is composed of three main parts plus membranes and two white strands called chalazae that hold the yolk in the center of the white.

63% Whole Wheat

37% bread flour levain/poolish (i'm new to this, not sure if i'm using the right terminology or not - my starter :)

65% hydration

2% salt

my technique:

First of all, hi guys! I'm sort of new here. Have been lurking around for about 6 months and absorbing as much information as I could, so I guess it's now time to give something back.

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