As a founder, Nutritionist Wai Bsc. (Hons) Nutritionist is our leading chef in kitchen, bring along his qualification and knowledge in nutritional science to the table. Baking has always been his passions, personal interest and now his lifetime career. His insistence on only the best tasting, healthiest and most natural creates dynamic menus to our guests.
I bought the Naturally Leavened Bread Booklet recently. I love sourdough bread. I have been making them before I bought your book.
ReplyDeleteI found that you do not proof a second time! Your buns look soft, I am anxious to try it tomorrow. I just taken out my sponge from the fridge and feeding it. Wish me luck!
Great to know you.
Katie
My sponge was ready, with lots of bubbles. Although it was already 5:30pm, I started to make my bread (3 wonders) with it. It was 6:00pm when I completed kneading & shaping the loaf. I left them covered to proof. Unfortunately it was raining last night, the weather was cool. I waited until 10:30pm and found the loaf has risen. So I preheat my oven to 180'C before baking them.
ReplyDeleteI baked 30min, the loaf has risen a bit from before putting into the oven. I needed another 10min, increased the temperature to 220'C to brown the loaf.
The result: hard loaf!
Please advise.
Thank you.
Katie
Hi, may I know how do I keep a continuous stock of the starter? How much flour n water to add after the 10th day. Can I just keep adding flour n water to feed what is left in the container? Thks
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