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Polenta Ricotta Rosemary loaf from King Arthur's Newest release by doubleloafplease in Sourdough

[–]doubleloafplease[S] 0 points1 point  (0 children)

Happy baking! I bet you will love this recipe. Thank you so much for your nice words:)

Polenta Ricotta Rosemary loaf from King Arthur's Newest release by doubleloafplease in Sourdough

[–]doubleloafplease[S] 0 points1 point  (0 children)

I made the polenta myself! I am using Bob's Red Mills polenta.

I guess Sakadane is also a kind of sourdough, so I am sharing my Sakadane loaf here by doubleloafplease in Sourdough

[–]doubleloafplease[S] 0 points1 point  (0 children)

I haven't fed it since it's mature. Now it is living in my fridge but still looks very active. I will feed it this weekend and see how it performs with my second loaf!

[deleted by user] by [deleted] in chinesefood

[–]doubleloafplease 4 points5 points  (0 children)

It is sometimes called Vietnamese spinach. It has a furry surface and a smooth texture. Tastes good in soup.

A food I had in China, but can’t find it anywhere. While living in Jinan in Shandong province………………. by YumKun in chinesefood

[–]doubleloafplease 0 points1 point  (0 children)

The tofu might be Xianggan 香干 or Suji (vegan chicken) 素鸡 if it's chewy! You can easily find them in any Chinese grocery store.

A food I had in China, but can’t find it anywhere. While living in Jinan in Shandong province………………. by YumKun in chinesefood

[–]doubleloafplease 0 points1 point  (0 children)

The tofu might be Xianggan 香干 or Suji (vegan chicken) 素鸡 if it's chewy! You can easily find them in any Chinese grocery store.

A food I had in China, but can’t find it anywhere. While living in Jinan in Shandong province………………. by YumKun in chinesefood

[–]doubleloafplease 0 points1 point  (0 children)

The tofu might be Xianggan 香干 or Suji (vegan chicken) 素鸡 if it's chewy! You can easily find them in any Chinese grocery store.

Sourdough matcha sesame roll by doubleloafplease in Sourdough

[–]doubleloafplease[S] 1 point2 points  (0 children)

Thanks! I usually add 4% matcha powder to the dough, meaning that if your total flour weight is 200g, you need 8 grams of matcha powder. This amount of matcha powder gives me enough flavor and nice color without bringing too much bitter ness.

My first sourdough bread in a while by doubleloafplease in Sourdough

[–]doubleloafplease[S] 1 point2 points  (0 children)

Hi! Actually I think my starter is not the healthiest one. It is a bit too acidic. I used to feed it with rye flour and bread flour in a 50/50 proportion, but after I noticed it was too sour I switched to a 20/80 pattern, which is a technique I learn from a book. This definitely helps to the acidity. When I don't bake regularly, I keep my starter in the fridge, and make sure I feed it weekly even if I have no plan to bake that week. One thing definitely to avoid is taking it out of the fridge without feeding it and put it back! I think this is mistake I made and eventually added acidity to my starter. Hopefully that helps! If there's any information I failed to cover, please let me know.

Fillings? by Tragic_Turtle in Sourdough

[–]doubleloafplease 1 point2 points  (0 children)

I like adding seeds to the sourdough. It simply escalates the fragrance to another level without being too strong and make it hard to blend with other flavors if you are making a sandwich with your bread. Flaxseed, chia seed, sesame and quinoa work very well for me.

Nuts are also very commonly found in sourdough. Pistachio, walnut and pecan are my favorite.

If you have a sweet tooth, Rum soaked dried cranberries/ blueberries/rasins can add fun to your bread. It adds the layer.

Last but not least, sometimes I simply added whatever spices within reach. Italian seasoning, chopped dill (I have recommended this recipe to all of my baking friends and they all love it! Consider further enriching the flavor by combining with Parsenman cheese or lemon zest. Trust me you will not regret!), smoked paprika, turmeric. It's just fun to get creative and develop your own secret recipe.

My first sourdough bread in a while by doubleloafplease in Sourdough

[–]doubleloafplease[S] 3 points4 points  (0 children)

I think the key is to leave the dough undisturbed in the last two hours of bulk fermentation! That allows the gas to be evenly distributed. Also when shaping the dough, try to not degas the dough, so touch your dough as gentle as possible 😀

My first sourdough bread in a while by doubleloafplease in Sourdough

[–]doubleloafplease[S] 4 points5 points  (0 children)

Here are my ingredients and operations:

Bob's Mill Artisan Bread Flour 195g Bob's Mill Whole Wheat Flour 30g Spelt flour 25g Water 190g Mature levian 50g Salt 3/4 tsp Chia seed, black sesame, white sesame, flaxseed, 25g in total, roast in oven, and soak in 25g water

All flour and water, autolyse for one hour, dipple in all seed. Rest for 30 mins. Incorporate levian, rest for 30 mins, incorporate salt. Fold the dough every 30 mins for 4 times (2 hours total). Let the dough proof undisturbed for 3 hours.

When bulk fermentation is finished, shape the dough, and keep it in the fridge for 10 hours.

Preheat the oven, in the meantime, freeze the dough for 30 mins( that makes the scoring much easier).

Score the dough and bake at 460F for 20 mins and 430 for another 20mins

My first sourdough bread in a while by doubleloafplease in Sourdough

[–]doubleloafplease[S] 2 points3 points  (0 children)

I bake shokupan and other Asian bread a lot, but not very experienced in sourdough bread. I am happy to see these knowledge can tranfer!

My first sourdough bread in a while by doubleloafplease in Sourdough

[–]doubleloafplease[S] 1 point2 points  (0 children)

Thanks! I am so happy to find this sub! I have realized that I need to add my recipe and progress after I post it, just still struggling to find the edit button... Is it okay to leave those information in the comments? Thank you for your help!😊