21 Days of Light: Day 11 went up on time yesterday my phone was just acting dumb so I only posted on Facebook about it. Go check it out ✨ LINK IN BIO
Starter dough is ready for testing some new dough recipes 🔥
Sebelum saya bikin adonan dough untuk roti, saya bikin starternya terlebih dahulu. Berikut ini adalah video bagaimana saya membuat starter dough, monggo dilihat video terlampir yah teman-teman... kalau sudah pada ahli atau tidak perlu lagi lihat video ini monggo dilewati saja postingannya, happy baking everyone ☺️🙏.
What is this?! 😅😅😅 It just #starterdough
for donut. Yeah... again. My daughter ask for donut again.
But this time, 1 replace the water with #purpledragonfruit
. 1 big dragon fruit, smash with your hand. Any chunks, its oK.
Not to smash it with blender/food processor, cz i love the seeds spread eventually.
Still waiting it rise. Love the color.
One of my favourite memories of San Francisco - trying the sourdough bread bowl 🍲 .
🍞It now feels like sourdough is much more available and on so many menus, but how does the making of it differ to conventional bread making practices?
🌾 SOURDOUGH is characterised by its sour taste and made using a starter dough - a mixture of flour and water. The main difference is not adding cultivated yeast, the flour contains naturally occurring wild yeast and lactic acid bacteria.
👨🍳The starter dough is fermented over several days with regular additions of flour and water. Is then added to the baker’s dough, which is left to rise for several hours before baking.
The slow fermentation process means that vitamins and minerals such as B vitamins, magnesium, iron and zinc become easier for the body to absorb.
Other fermented foods are yoghurt, kefir, sauerkraut and kimchi.
Fermented foods are known to contain beneficial bacteria and enzymes which may improve digestion and the health of the gut microbiome, which can overall enhance the immune system.
As there is no legal definition of sourdough, retailers are not obliged to list the ingredients, meaning not all sourdough has gone through the fermentation process mentioned above.
#sourdough #starterdough #bread #seafood #sanfran #sanfrancisico #boudinbakery #pier39 #fishermanswharf #argonaut #breadbowl #yummy #travel #nutrition #guthealth #microbiome #fermentedfoods #balanced #celebrategoodfood #clairejust_nutrition
crafts delicious breads and pastries by creating a special blend of locally sourced whole grains, including our ancient grains. Follow their biolink to place baking orders, and learn about their baking process and techniques. Because when you support a local craft bakery, you’re also supporting a local grains farmer.
Our baby starter dough just turned 6 months old.... and she is producing stunners like this now!
A little playing around with ingredients led me to making this mung bean flour sour dough!!
Its 25% mung bean flour, 25% toasted white flour and 50% white flour along with some of our secret starter dough.
There are no limits to creation when it comes to food. Have a play :)