January 16, 2019
Before you make a sourdough bread, you need to make a sourdough starter. This is a culture of flour and water for growing wild yeast and developing those bacteria. Having a “ripe” or fully developed, starter ensures a good flavor and rise development in your sourdough bread.
You can make your own starter in about 5-7 days. You can use the yeast water to make your starter.
Once you have a starter, you never have to make one again. feed once a week, and take it out 1-2 days before you make a bread dough
You also can buy a sourdough starter by goldrush or our sourdough starter to speed up the process and different kind of starter become different flavor in your dough.
Process time: 5-7 days
Day 1
100 g Organic rye flour
150 ml Luke warm water
mix it and keep in counter top for 24 hours
Day 2
75 g mixture from day 1
50 g Organic rye flour
50 g white flour
125 ml Luke warm water
mix it and keep in room temp. for another 24 hours.
Day 3
75 g mixture from day 2
100g white flour
125 ml water
Cover with plastic and rest in room temp. for 24 hours, wait to see the bubble in the starter. And keep doing the same method as Day 3 for Day 4 and 5 ..
Your starter is ready and you can keep in the fridge and keep feeding 2-3 times per week.
Or you can use the Yeast water to develop a starter
Process time: 3-4 days
Day 1
100 ml Yeast water
100g Flour
mix it well and wait 24 hours
Day 2
above
50g flour
25ml water
wait 24 hours
Day 3
Check your sourdough on day 2 and day 3 , are they develop any bubble on top. if not keep it in room temperature for another 12 or 24 hours.
Keep this sourdough in fridge and feed it once a week if you not baking regularly.
Feeding 1:1 (water:flour)
25ml water
25 g flour
Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it’s strong and very active before you make the bread.
December 10, 2018 1 Comment
November 21, 2018
Make perfectly spiced mulled wine at Christmas.
Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
Remove from the heat and cool, leaving to infuse for about 30 mins.
To serve, heat without boiling, stir in the sloe gin (if using) and pour into mugs or heatproof glasses.
October 26, 2018
I’m interested in sustainability, and when I learned that 90% of corrugated boxes are only used once before they are sent to the landfill or recycled, we use recycled packaging. Our boxes may be ugly, but we are committed to recycling.
April 07, 2018
Choux pastry
Paris Brest
Servings : 4
finish time: 90 mins
INGREDIENTS
Pastry Cream (custard cream)
2 large egg yolks
50g sugar
12g cornstarch
1 teaspoon vanilla/1 vanilla pod
240 ml milk
Choux Pastry
240ml water
115g unsalted butter, cubed
Pinch of salt
95 g cake flour
4 llarge eggs
Filling
300g heavy cream, whipped
Powdered sugar, for garnish
PREPARATION
Make the custard: Mix 40ml milk with cornstarch, whisk together the sugar, vanilla, and 200ml milk bring to boil then add egg yolk, stirring when you cook. Pour into corn starch and back to heat, stirring well until custard texture and very smooth. Cover with plastic, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes - 45mins
Preheat the oven to 190˚C. Line a baking sheet with parchment paper.
Make the pastry choux ring:
In a medium saucepan, bring the water, butter,and salt to a boil over medium heat.
As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and
add eggs to the dough, one at a time, being sure to fully incorporate each egg before adding the next. continue stirring vigorously and they will eventually come together to form a smooth, shiny dough.
Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top.
Bake for 20 minutes.
Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
Turn off the oven and leave the puff pastry inside for another 10 minutes.
Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Place the top half of the shell. Dust with powdered sugar.
Enjoy!
February 24, 2018
For better shopping experience at online shop. We add a review on each listing product. Customer will be received our mail after their order. Please to write your feedback for us and share to the other. Every feedback and any suggestions are appreciated!
January 17, 2018
December 01, 2017
Sous vide over 10 hours at 80 Celsius. Un-wax lemon 🍋 in yellow rock sugar with chenpi (sun dried tangerine peel) A traditional Chinese herbal drink, a hot winter drink, just add hot water with 1 -2 tea spoon 🥄 lemon syrup👆🏻, you can add 2 slices ginger if you like.
I use 4 lemons and 400g yellow rock sugar can fill up 2 -3 16oz Ball mason jar
Storage up to 4-6 months in refrigerator.
*will try to add the syrup in Water Kefir 2f
#ballmasonjar #sousvide#lemondrink #hotdrink #winterdrink #陳皮冰糖燉檸檬 #anova #recipes @bakingwarehouse
October 20, 2017
Baking Warehouse is now selling 2 types of Scoby , dehydrated and live. Which one better?
What is Kombucha?
The Kombucha starter culture is a symbiotic colony of bacteria and yeast (SCOBY), held together by polysaccharides. Its appearance is similar to a mushroom cap, which is why the culture is also referred to as a mushroom, though it is not a fungus. Kombucha is known to contain a variety of yeast and bacteria.
What is SCOBY?
A SCOBY is a Symbiotic Colony of Bacteria and Yeast. A kombucha scoby is also known as a mother or mushroom, due to its appearance.
Dehydrated Scoby need to activated in sugar tea. dehydrated Scoby is easy to storage and shipping everywhere, long shelf life
Live Scoby packed with kombucha, Open and brewing.
Kombucha is tangy, slightly sweet, and can be effervescent. The flavor varies greatly depending on the culturing time and tea used. The culturing time determines whether the kombucha tea has a very mild taste or a very strong vinegar-like taste.
Live scoby come with kombucha (starter) , easy add to the tea you prepared.
Dehydrate scoby need to activate with 1 cup kombucha(every previous batch) can buy from supermarket ark your friend, this is fast way to activate the dehydrate scoby. If still can't find a cup of previous batch kombucha add 2 tea spoon vinegar .
my kombucha fermenting in 7 days and bottled. You can flavor with ginger, orange juice, turmeric.... and fruit juice create more fizz
Now the weather of temperature (25-29C) in Hong Kong is good for fermenting kombucha, Summer time may need to keep it in living room....
i am drinking Jun , Water kefir, Kombucha instead all carbohydrate drinks for a long time.
Although kefir and kombucha both contain healthful microbes, kefir is a richer source of lactic acid bacteria (LAB). So you could think of kefir as a drinkable probiotic supplement, and kombucha as more of a digestive aid. Another big difference is that kombucha typically has caffeine, since it's made from tea
27 Oct 2017
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October 20, 2017
DIY Smoked Salt
Homemade smoked sea salt, simply seal kosher sea salt, flaky sea salt, Himalayan salt in a plastic zipper bag before inserting the smoking gun's nozzle.
Smoked Cheese
Gouda, Cheddar or any kind softer cheese, semi hard ,hard cheese, since these guns use cold smoke, you can flavor the cheese like goat or ricotta.
Smoked Soft Boiled Egg
Whether you like them soft-boiled or hard boiled, you also could make a smoked egg.
Cocktail
Simply cover the cocktail with plastic bag and inserting the smoking gun's nozzle, whether it's s cocktail or special drink.
Herb, meal, ...
Any kind of dishes ...salmon fish, Pork chop, french fries....
September 27, 2017
Water Kefir is a probiotic beverage made with water kefir grains or a powdered kefir starter culture. Water kefir grains can be used to culture sugar water, juice, or coconut water. A powdered kefir starter culturemay also be used to culture coconut water or fruit juice.
Water kefir grains consist of bacteria and yeast existing in a symbiotic relationship. The term kefir grains describes the look of the culture only. Water kefir grains contain no actual "grains" such as wheat or rye.
Kombucha Scoby | Milk Kefir Grain | Water Kefir Grain ..