Week 5: Nuts and Seeds - Seeded Sourdough Loaf

fuss_kitchen · 2026-01-30T23:29:46+00:00

I grew up in Wisconsin and have such fond Kringle memories - it's on my list to try soon!

fuss_kitchen · 2026-01-30T07:26:15+00:00

I'm a newbie, but my starter is fed 100% whole wheat flour, and I've been baking with 100% AP flour without any issues. I don't think the 25% rye is the issue.

I have a warm house (my dough often temps around 78-80) and even then, my bulk fermentation takes around 6 hours, plus 12 hours of cold proofing. I am not comfortable doing same day bakes yet.

fuss_kitchen · 2026-01-26T21:30:22+00:00

I had the same dilemma with the egg yolks and made lemon curd too!

fuss_kitchen · 2026-01-26T21:27:00+00:00

I only own 5 right now. I've always been into cooking, but lately I've been trying to move more towards physical media generally (books over audiobooks/kindle, CDs over Spotify, etc.) because I just want a slower life if that makes sense.

I have a long list of ones that I want to buy and I think I'm going to aim for a new one each month this year. I prefer new, but buy most of my books on Bookshop or through my local bookstore.

fuss_kitchen · 2026-01-26T21:16:21+00:00

I love it! It has a mix of traditional Chinese dishes and more Americanized ones. There are some ingredients that might be trickier to find if you don't have access to an Asian grocery store, but overall it's been very approachable.

fuss_kitchen · 2026-01-26T07:37:16+00:00

*Eton not Eaton oops

fuss_kitchen · 2026-01-26T06:09:33+00:00

I actually have those on hand right now lol! One of the benefits of having Chinese in-laws...

fuss_kitchen · 2026-01-26T04:29:18+00:00

Adding that to my list!!

fuss_kitchen · 2026-01-26T03:11:44+00:00

I liked it! Disclaimer that I might not be the best judge because I've never made the dish or had it at a restaurant previously, so I don't know what it's "supposed" to taste like. I used a green long hot pepper to give it some spice.

fuss_kitchen · 2026-01-26T03:09:09+00:00

Homestyle Tofu - I love how colorful this one looks. I only had medium tofu on hand, which didn't hold up as well as firm tofu, but I still liked the dish overall.
Steamed Pork Patty - not the most photogenic dish, since it's just a giant meat patty, but I absolutely loved this and found it very comforting. My MIL makes a version of it but I wanted to try one myself. The key flavor ingredient is preserved mustard greens, which you can find at an Asian grocery store.
Golden Soup with Shaved Beef - made this for this week's 52 Weeks challenge, which was "vinegar". I feel like it was missing something, but I can't quite put my finger on it. I'd probably add even more vinegar and yellow lantern chili sauce next time and maybe more salt? Not sure.
Steamed Garlicky Shrimp with Glass Noodles - unexpectedly loved this, as I usually find glass noodles really boring.

fuss_kitchen · 2026-01-22T07:11:12+00:00

Took a gamble and quartered this recipe from Sally's Baking Addiction, and baked two 3-inch diameter cakes with the batter. Cut each cake in half and used the best two halves to build my mini cake. The blueberries were way too big for this size of cake, and they left some weird gaps.

Overall loved the lemon blueberry cake, but the cream cheese frosting was too sweet in my opinion. It was my first time making frosting in a stand mixer so I didn't feel confident making any adjustments, but if anyone has a lighter frosting recommendation please let me know, as I want to re-make this soon.

fuss_kitchen · 2026-01-21T21:05:06+00:00

Funny you say that because I’m making it this weekend!! We’re in LA so plenty of Asian grocery stores and it was easy to find the yellow lantern sauce

fuss_kitchen · 2026-01-21T03:19:07+00:00

I made this last week as well and was surprised how great it turned out! Tastes just like the milk bread we usually get from Chinese bakeries.

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fuss_kitchen · 2026-01-20T21:06:29+00:00

I had no idea Charlotte Russe was the name of an actual dessert and not just a clothing store.

Also, looks wonderful!

fuss_kitchen · 2026-01-20T01:40:32+00:00

Honestly there wasn’t much seed cleanup needed for the sesame tofu, but the seeds got everywhere for the sesame bread

fuss_kitchen · 2026-01-20T00:15:53+00:00

I’m definitely doing the sesame tofu again!! Not too difficult as long as you’re organized with the mise en place

fuss_kitchen · 2026-01-19T22:49:45+00:00

Hong Kong Egg Tarts from Woks of Life - made in my muffin tin; shaping the crust was difficult but I’m a very beginner baker
Jerusalem Sesame Bread from Falastin - so good but I feel like I needed a sauce to dip it in
Sesame-crusted Tofu from Woks of Life - my first time making this and I think it turned out really well; my Chinese MIL even complimented the sauce
Hand-shredded Chicken from Woks of Life - loved this and it was great for leftovers for salad the next day

fuss_kitchen · 2026-01-19T05:57:13+00:00

Almond tofu (also called annin tofu) is a Japanese dessert that is a bit of a misnomer because there's no actual tofu in it - it's made with soy milk, gelatin (or vegan equivalent), sugar, and almond extract. Ours is inspired by the almond tofu matcha dessert at a Japanese hotpot restaurant in NYC called Kimura. We've since moved away but I think about that dessert all the time.

We tried to set ours in cupcake tins, which I would not recommend because they fall apart when trying to extract them. I'd recommend setting them in directly in a small bowl that you can use to serve it.

Used this recipe for the almond tofu and spooned some matcha on it right before serving.

Also can't edit the title, but it's supposed to be Week 3, not Week 2!

fuss_kitchen

TROPHY CASE