This blog reflects my main passions for photography, baking artisan breads and writing travel reviews.
I have a love of sharing with others what I learn, because in doing so, it keeps me learning, I hope that the many hours I laboured at work and in research on the various topics in this blog may benefit others who are similarly like-minded or just curious.
This blog is all about baking artisanal bread for our daily consumption. I avoid buying commercially made breads which I explain in one of my posts.
Photography, in particular, Nature photography and macro-photography is a passion of mine. This is a small selection of my pictures taken recently, with some information on the subjects, pointers and tips.
Having benefited from TripAdvisor (TA) I felt the need to contribute back with useful information. Since April 2010, I have been writing reviews in TA and am now TA’s 6th most helpful reviewer in Singapore.
It is my desire that the people who read my blog will find the material informational, instructive, and inspiring. May God Bless you all and enjoy reading!
It's not the first time I am using diastatic barley malt in bread. Years ago, I bought from King Arthur, a bag of Diastatic malted barley by mail order sent to a house in San Francisco where I was visiting for a few days. I recall I brought the bag home, but used the...
The strong aroma of garlic and herbs was enhanced by frying these ingredients in olive oil to bring out their flavours and taste.Imagine the delicious aroma of garlic and herbs floating around the house! That’s what happens when you bake this lovely bread. It may...
I have always admired the artisan bread bakers who managed to produce those very rustic looking breads with huge air holes in the crumb. Not that I particularly care to eat this type of bread as one cannot spread anything on the crumb, and the holes are so large that...
It is difficult to handle very wet dough as can be seen in baking ciabattas which usually is at 80% hydration. I wanted to see if I could manage higher hydrations just for the experience. So I started quite late in the afternoon just after 3 pm and finished at past 10...
This is an exercise to try out baguettes made with rye flour and comparing this with those baguettes made with Japanese bread flour. The total amount of flour for each batch is 500g. But for each batch the amount of rye and of Japanese flour is 60g (or 12%.) I used...
I recently watched a uTube video of an Italian Chef who made a 120% hydration focaccia! My usual recipe has something like 65.5% hydration. Itching to give it a try, but not being so ambitious, I thought I should attempt a hydration of 70% first. It's not as much...