Thanks Yippee, for giving me the idea

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althetrainer on 3 Jun 2009 at 12:02

I was checking out Yippee's blog and noticed she did a lot of recipes with water roux starter.  I always wanted to try that out so I did.  The first time didn't turn out because I made some mistakes measuring the ingredients.  Tried it again yesterday and they turned out all right.  Gonna love TFL because one can learn so much from each other.  Thanks Yippee!

 

althetrainer:

You're very welcome.  I hope you enjoy your new recipes.

Yippee

I missed you butter bread that you post it about the year 2012. I used your recipe bake it to sale in my village in Thailand. My bread customer really likes it. Now I live in Germany with my family.

Thank you for share your knowledge.

Regards,
Laddavan.

Hey Yippee, I really like the texture of the bread.  It's a sweet bread.  My 7-year-old loved it but my husband didn't like his bread sweet.  I would like to use the water roux start with my SD starter to make regular WW sandwich loaves.  Have you used SD with water roux starter?  I am going to experiment this weekend.  Gonna be fun.

Excellent!  Those looked very good and some of the pictures reminded me of whole wheat buns.  Hope you don't mind me running with your idea again.  I probably will just use my basic SD WW recipe and dump everything together.  I would never have your patience to check it every 15 minutes.  It would drive my husband and myself insane!  Will keep you posted.  You're awesome!

is a mixture of flour and water in the ratio of 1(F):5(W) by weight heated up to 65 Celsius to achieve gelatinization of starch in flour, which presumably would retain more water in the dough. Bread made with this starter will have a softer and springier texture plus extended keeping time.

Yippee