Jul 6, 2025
Big sourdough- well 1kg, is traditionally standard size- made with 7% flaxseed meal and 7% fresh milled chickpeas. Overnight cold proof: healthy and yummy.
Leavened by an Lievito Madre as well as a rye sourdough preferment.
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Big sourdough- well 1kg, is traditionally standard size- made with 7% flaxseed meal and 7% fresh milled chickpeas. Overnight cold proof: healthy and yummy.
Leavened by an Lievito Madre as well as a rye sourdough preferment.
It’s Sunday so why not have sourdough bagels for brunch. Tried to different shaping ways: the “lazy way” produces the same crumb result but better looking shape. Basically NY type but with 12% wholemeal wheat. #bagels #sourdoughbagels #shatinbread #hksourdoughbaker #852food #hkig #sauerteig #sourdough (at Sha Tin, Hong Kong) https://www.instagram.com/p/CnbCEV3jcuM/?igshid=NGJjMDIxMWI=
Sourdough discard (wholemeal rye) was added to the butter stars dough. Usually these cookies are white in colour but I used Taiwanese plum sugar, which gives a lovely aroma and makes these very yummy. #christmascookies #hkig #shatinfood #852food #discardsourdough #christmasspirit (at Shatin Hongkong) https://www.instagram.com/p/CmdTPbcDFVj/?igshid=NGJjMDIxMWI=
Cinnamon stars are not easy to make. If apply the royal icing before cutting you get a lovely thick layer but you have lots of leftover(which can be reused of course by adding more almond flour and start the process again ( 👉swipe ). More convenient would be to cut first and apply the icing afterwards but the layer won’t be so thick and nice(proof me wrong). But the biggest challenge is the right oven temperature: the egg white should be sterilised, the cookie not dry hard and the the colour white not yellow or even brown. No foolproof method but testing the own oven. Either ~200 C for ~5 min or 120C for~20 min. This time I failed and waited a bit too long. #christmascookies #cinamonstars #zimsterne #hkig #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/CmdPPO8j9ty/?igshid=NGJjMDIxMWI=
Project “Zimtsterne”(cinnamon stars). First milling almonds and hazelnuts. Mix this flour with sugar and egg whites. Let it rest in the fridge overnight. If the mass is too warm it’ll be more sticky. #christmascookies #zimtsterne #cinnamonstars #hkig #852food (at Shatin Hongkong) https://www.instagram.com/p/Cmaxeq6jVTv/?igshid=NGJjMDIxMWI=
For this “cheesecake”I used a different mascarpone and the result is not how I want it. Besides still struggling with the oven temperature. For the crust I used spelt wholemeal flour. Keep on twisting till it’s what I want. #shatinbread #homebaker #shatinfood #852food #hkig (at Sha Tin, Hong Kong) https://www.instagram.com/p/CkmhBiJpR5O/?igshid=NGJjMDIxMWI=
Blueberry Tartelette: a hint of dark chocolate, layer of reduced blueberries with lemon zest, Creme Patisserie topped with fresh blueberries covered with gelatine for stability and freshness. #homebaker #shatinbread #shatinfood #hkig #852food #hkigfood #homebakery (at Sha Tin, Hong Kong) https://www.instagram.com/p/CjCyt-ujSGf/?igshid=NGJjMDIxMWI=
Sourdough SFB (with wholemeal wheat in the preferment ) and porridge bread. Now with 12h cold proofing. #shatinbread #hkbread #hksourdoughbaker #hkig #852food #germanbread #sauerteig #sourdough (at Sha Tin, Hong Kong) https://www.instagram.com/p/ChHuEZLDuPe/?igshid=NGJjMDIxMWI=