Category: Sourdough

SOURDOUGH BUTTERFLY PEA & ROSEMARY BREAD

by John Lim | Dec 22, 2018 | Bread Baking, Coloured Breads, Sourdough | 0 |

Clitoria ternatea, commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea,...

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SOURDOUGH RUM-SOAKED RAISIN & CRANBERRY FRENCH T110 FLOUR

by John Lim | Dec 17, 2018 | Bread Baking, Fruits & Nuts, Sourdough | 0 |

Hot out of the oven, the crust nicely browned and ‘singing’! My Sister-in-law gifted...

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PURPLE SWEET POTATO SOURDOUGH BREAD

by John Lim | Nov 11, 2018 | Bread Baking, Coloured Breads, Sourdough | 0 |

Purple sweet potato sourdough bread in just little over three hours. A few days ago, while...

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SAN FRANCISCO SOURDOUGH STARTER RYE, SEMOLINA & CARAWAY SEED BREAD

by John Lim | Oct 14, 2018 | Bread Baking, Sourdough | 0 |

I acquired a packet of this Mr. Baker’s Sourdough Starter sometime in 2012 or 2013 when in...

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LSA AND FENNEL SOURDOUGH BREAD

by John Lim | Sep 29, 2018 | Bread Baking, Sourdough | 0 |

This is an easy bread to bake and will take about 2 hours of your time. It has a glorious fennel...

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OVERNIGHT 40% WHOLE WHEAT, 83% HYDRATION, SOURDOUGH

by John Lim | Feb 21, 2018 | Bread Baking, Sourdough | 0 |

“In bread baking, the term autolysis (or, more commonly, its French cognate autolyse) is...

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USING AN APPLE WATER STARTER. A WHITE SOURDOUGH BOULE

by John Lim | Feb 18, 2018 | Bread Baking, Sourdough, White Breads | 0 |

After I joined the Bread Baking group in Facebook, I noticed a few individuals were posting...

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THE CASE FOR HOME MADE BREADS

by John Lim | Jan 8, 2018 | Bread Baking, No Knead Method, Sourdough, White Breads | 0 |

Different basic white breads made with the No Knead method. Simply with flour,yeast,salt and...

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Recent Comments

John Lim August 15, 2019
on PICTURE POSTERS SERIES – OTHERS 1
czarina August 12, 2019
on PURPLE SWEET POTATO SOURDOUGH BREAD
Anuradha Kabra May 27, 2019
on PICTURE POSTERS BIRDS-2
Dr Doughlittle May 3, 2019
on SOURDOUGH RUM-SOAKED RAISIN & CRANBERRY FRENCH T110 FLOUR
Lynette May 3, 2019
on SOURDOUGH RUM-SOAKED RAISIN & CRANBERRY FRENCH T110 FLOUR

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