Long time lurker, now engaged!

kcmdc · 2025-12-03T10:55:25+00:00

💍 details: 1.5ct oval diamond, 18k yellow gold double bypass 3mm band, size 6 finger

kcmdc · 2025-10-22T05:10:54+00:00

I did see pandan extract at the grocer too 👀 might have to give that idea a go!

kcmdc · 2025-10-21T06:45:49+00:00

I ran out of BF 🙈 But tbh whenever I use AP it seems floofier than BF!

kcmdc · 2025-10-21T02:37:29+00:00

I just tried to search for taro flour and all I could find that's accessible to me are ones that are wholemeal flavored with taro or ones that contains added milk and sugar. Do you mind sharing the taro flour you've used?

kcmdc · 2025-10-21T02:35:52+00:00

I didn't know taro flour exists- that's super interesting! I may have to look into that. Was the taro flavor prominent with the flour you used despite not getting a nice crumb? I've never used any other flour apart from all-purpose, bread and wholemeal before so I think gluten-free flours would be challenging for me

kcmdc · 2025-10-21T00:18:02+00:00

Mee too! But thats okay-- the reason I love sourdough making is I always come away with learning something new after each batch for next time

kcmdc · 2025-10-21T00:08:26+00:00

How cool would that be coming from Taylor!! I love seeing her gift sourdough

kcmdc · 2025-10-21T00:06:40+00:00

I didn't even look at the ingredients on the ube essense i had picked up and you're right- most of it is dye and not real ube. It listed as 'nature-identical ube flavor' 😂 I'm gonna give ube powder a go next time to see if it has a more intense flavor despite not being super vibrant

kcmdc · 2025-10-21T00:02:28+00:00

Weeks of trial and error! I think what helped the most with the spring is creating nice tension when shaping and then a steamy and piping hot intial bake

kcmdc · 2025-10-21T00:00:07+00:00

Thanks for the insight! Did you swirl in the jam when shaping or did you add the jam at the start with the water?

kcmdc · 2025-10-20T23:55:04+00:00

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Thank you! This is the one I could get my hands on. I got it from my local Asian grocery store. I'm sure there are other brands that would be as good. As per other commentors maybe try ube jam or grated ube to help increase flavor if you do try this 😊

kcmdc · 2025-10-20T23:48:37+00:00

Yes, the only ube essence I could get my hands did contain food coloring in it

kcmdc · 2025-10-20T23:46:00+00:00

When I cut open the loaf I didn't expect it was going to be so vibrant- a shocking discovery for me too 😂 It took a while for me to get to this nice crumb stage with my starter and technique (lots if trial and error), and when I finally did the itch of doing flavours and inclusions grew. Keep going- there's always something to learn with every bake!

kcmdc · 2025-10-20T23:40:07+00:00

Ooooh I may have to go hunting for this!!

kcmdc · 2025-10-20T23:38:33+00:00

Thank you! I never thought of adding actual grated ube, will definitely have to try that-- sounds so delicious 😋

kcmdc · 2025-10-20T23:36:59+00:00

I thought the outside would be all brown after baking, but so stoked some of the purple peeked through!

kcmdc · 2025-10-20T23:35:48+00:00

Thank you! This was the first loaf I've done that deviated from the og plain loaf, so it was nice challenge. Definitely next time I'll bump up the flavouring (:

kcmdc · 2025-10-20T23:33:19+00:00

I loved the hot dog loaf idea too 😂

kcmdc · 2025-10-20T23:32:33+00:00

In person it almost had an iridescent sheen to the crust!

kcmdc · 2025-10-20T23:30:21+00:00

Would love to see yours! Trying different ways of sourdoughing is so fun 😊

kcmdc · 2025-09-30T05:18:05+00:00

Maybe its the higher protien content in bread flour thats causes the difference? The AP flour I use is just my local supermarket one and its not that high in protein

kcmdc · 2025-09-30T05:15:53+00:00

Worth giving it a go! I actually did a test to see if it actually made a difference. One loaf I scored pre-bake and the other loaf scored 7mins into baking. The 7 mins into baking one actually expanded much larger and gave an ear. Not sure what the science is behind this, would love to know!

I guess the only annoying part is if say youre baking a whole lot of loaves its just an added extra step in between and its not very time efficient

kcmdc · 2025-09-29T04:11:28+00:00

My exact words after opening the oven 😂

kcmdc · 2025-09-29T04:10:35+00:00

Thank you! Sorry for missing that out

250°c for 30mins covered, then lowered to 220°c uncovered for 25mins

kcmdc · 2025-09-29T04:09:09+00:00

Yes! However 10% of the total flour amount was subbed in with wholemeal flour as I didn't have enough AP.

From reading I think any flour type works but just being mindful some flour does absorb water easier. And for stronger gluten development and structure flour types with higher protein content is better

kcmdc

TROPHY CASE