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Brioche au Sucre leavened with old LM (no yeast or baking powder). This time flavoured with lemon. Very welcome at breakfast or for tea time. #shatinbread #sourdough #sauerteig #discardsourdough #livitomadre #hksourdoughbaker #hkig #852food #homebaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CndiIubjIoB/?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=
Like last time but ½ lemon zest added and during lamination a few rum raisins, increasing the moisture to a perfect level. I can’t increase the rye-water-roux b/c it ll affect the texture very much. #homebaker #germanbread #discardsourdough #lievitomadre #shatinbread #hongkongbread #hkbread #sourdoughbread #hkig #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/Ci9CxEOopFI/?igshid=NGJjMDIxMWI=
Zitronen Sandkuchen with rye sourdough using @sour.lotti citrus pound cake recipe. Adjusted to my mould size. Did not use almond flour but corn starch. Baked at 160C for 35 min to core temperature of 90C. Very moist. Tastes great but I wouldn’t mind if more lemon taste. So next time I will infuse the hot cake with lemon juice before glazing. And yes, next time a rectangle mould. #ryesourdough #discardsourdough #homebaker #shatinbread #hkig #852food #shatinfood #sandkuchen #hksourdoughclub (at Sha Tin, Hong Kong) https://www.instagram.com/p/CaofrIFj-Cc/?utm_medium=tumblr
Grissini made from “old” Lievito Madre. Thx @schwarzmitzucker for sharing the recipe. I added garlic and herbs and found these very addictive. Happy Father’s Day! #grissini #sourdough #lievitomadre #sauerteig #discardsourdough #852food #shatinbread #shatinfood #hkig #hksourdoughclub #sourdoughhk #homebaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CQVcC1DJ17q/?utm_medium=tumblr
Enriched SPELT sourdough buns with rum raisins, blueberries and cranberries. I used discarded sourdough: Lievito Madre and rye sourdough starter. Depending on the ratio I adjust the added milk. Spelt flour 143 LM 78 Rye Starter 12 Butter 18 Sugar 16(can be more) Egg 52 Milk 40 Raisins etc 50 Rum 25 Makes 6 buns 65-68g each. Bulk 2h/27-28C+ 8-10h/5C Shape cold, proof 5-6h/28C. #discardsourdough #sourdoughbun #shatinbread #hkig #852food #hksourdough #sourdoughhk #homebaker #germanbread (hier: Sha Tin, Hong Kong) https://www.instagram.com/p/CN1N8HfJhlT/?igshid=1ursy9g84b45s
Amazing that using less active starter (part of that mix was in the fridge for more than a week) still can give a satisfying result. Increased the hydration compared to previous attempts. Will continue to fine tune, this is an easy way to make use of excessive starter. Specs next time. Stay tuned. #sourdoughbaking #discardsourdough #homebaker #sauerteig #plötzprinzip #shatinbread #shatinfood #hkig #hkigfood #hkbread #hkbreaddie (hier: Sha Tin, Hong Kong) https://www.instagram.com/p/CEQWH_wpTB5/?igshid=1jn4druomemxt
Sourdough dinner rolls. They came out tiny, but crusty and delicious! #pausilypon #sourdough #discardsourdough #bakeformysanity https://www.instagram.com/p/BqkA2WAlLrW/?utm_source=ig_tumblr_share&igshid=90o0boy1ruc
