The Rainforest Outside My Window

I'm so lucky that my desk is parked right next to this amazing view.

 

The sun came through the trees into my office window today.  Ignore the traffic below and I could well be in the middle of a rainforest.  These are the same trees that used to be quite bald, by the way.

Good Things Come

Ever since I discovered the benefits of a bread starter, I’m inclined on using one. You might even say I’m on a roll!

 

I recently came across a recipe that uses taro paste to make a Water Roux汤种. Can you believe it? Taro! I'm so going to try it out.

 

So, just what is a starter? It is essentially made up of flour, water and a little yeast. You mix the ingredients together and leave aside to ferment for several hours. All (or part) of the starter is then combined with the bread dough. A starter is also called a sponge, a mother dough or a pâte fermentée.

 

Some common starters are:

 

Old dough / pâte fermentée/ 老面 - a piece of dough held back from a previous batch of bread which is used as a starter for a new batch 

 

Water Roux / 汤种 – has the consistency of a smooth paste and popular in home baking 

 

Poolish – a fairly wet sponge made with a ratio of equal water and flour and most often used in French baking. 

 

Biga – and Italian-style firm starter 

 

Sourdough/ 酸酵种 - as long as the starter is properly fed and cared for, it can be kept active for years to provide predictable results over and over again

 

Why use starters?  According to Amy’s Bread, starters not only help the bread rise. They also “provide a wonderful aroma and a more complex flavour to the bread, improve the browning of the crust, create a chewier crumb and a larger hole structure, and make the bread moister so it has a longer shelf life.”

 

Pre-fermentation time is different for each type of starter.  If you're using a starter for the first time, it can all be very intimidating. Will the Old Dough like the new one? Will the friendship blossom? Will there be happily after?!  The anxiety can drive any amateur baker crazy! Remember, however, that every relationship requires time to mature.  Similarly, a starter takes time to work its magic.  Good things come to those who wait.

 

 

Beggar's Choice

At lunch time today I came across an elderly beggar in the vicinity of the TPY Hub.  He pleaded with passers-by openly, muttering in Hokkien, arm outstretched, palm upwards.  I gave him a $2 note and some loose change.  He was still there after I had eaten, so I brought him a sugar loaf from the bakery around the corner.  He actually looked rather annoyed as he waved me off.

“I don’t want to eat,” he croaked. “I want money for the doctor. Do you have money???”

I turned away in a huff.  Who says beggars can’t be choosers, I thought. Would he have been happier if I had offered him a 叫化鸡?

 

 

Starter - once I start I can't stop

OK, I'll admit it.  I'm addicted to the Starter.  Once I've used it, I can't stop.  So here are more adventures with the Water Roux Starter! 

 

First I made some Anpan ...

Then I made some raisin buns with super fluffy interior.  The raisins were plumped with Cointreau.

Remember the first time I made bread?  Frankly, who can forget that goofy photo?! :)

First of May

First of May

When I was small, and Christmas trees were tall,

we used to love while others used to play.

Don't ask me why, but time has passed us by,

someone else moved in from far away.

Now we are tall, and Christmas trees are small,

and you don't ask the time of day.

But you and I, our love will never die,

but guess who'll cry come first of May.

The apple tree that grew for you and me,

I watched the apples falling one by one.

And as I recall the moment of them all,

the day I kissed your cheek and you were gone.

Now we are tall, and Christmas trees are small,

and you don't ask the time of day.

But you and I, our love will never die,

but guess who'll cry come first of May.

When I was small, and Christmas trees were tall,

do do do do do do do do do ...

Don't ask me why, but time has passed us by,

someone else moved in from far away.

Water Roux Starter - the additional boost

Can't think what prevented me from using any form of Starter before.  It all boils down to laziness, really. 

 



I never expected a Water Roux Starter (汤种) would give the bread texture such a powerful boost.  So moist, so pillow-soft and so fluffy.  I imagine it would be how sinking my teeth into a cloud feels like?  Such aroma and flavor too!  The extra effort of making a starter truly pays off.

 

Akan datang - more bread adventures coming up!

 

Custard (Starter): 1 egg yolk, 10 grams caster sugar, 15 grams Showa PROMINENT, 65 grams milk

Bread Dough: 250 grams Showa PROMINENT, 40 grams caster sugar, 1/2 teaspoon salt, 4 grams instant yeast, 50 grams milk, 50 grams water, 25 grams butter, 200 grams red bean filling, egg wash
 

Out Of My Mind

Awoke this morning with this image in my mind.  Couldn't get it out of my head.

Since it's determined not to leave there is no reason why it shouldn't stay.

Out Of My Mind Into My Head Apr 27, 2013

Perhaps I'm going out of my mind.

S stands for ...

 

S stands for Sunflowers, Sunshine, and Showa Bread Flour from Japan!

 

After months of preparation, sleepless nights and madness in the first degree the APAC Summit is finally over!  I don't think you can imagine the relief on my mind right now!  It's as if I just broke out of my cacoon, embracing sunshine and freedom forever more.

 

Hello oven, it has been a while!  I have missed you. 

Bread in the shape of sunflowers reflect my mood today.
 

 

I brought home several types of flours from the Taipei International Bakery Show.  Among them are two 1-kilo pack of  Showa bread flour.  It's a truly fantastic flour!  As soon as I lifted the dough from the mixing bowl, I knew immediately that the bread is going to turn out fabulously.  The dough was soft yet strong, wonderful aroma, and doesn't stick to my hands.  Now I kind of regret that I hadn't bought more. 

 

Oh no, this sunflower is so full, it's ready to burst!  The red bean filling is also from the Taipei International Bakery Show, by the way.   Now you know for sure that I'm absolutely craaazy.

 

Bread dough: 200 grams Showa PROMINENT, 20 grams all-purpose flour, 30 grams caster sugar, 1/4 teaspoon salt, 3 grams instant yeast, 25 grams egg, 130 grams water, 15 grams butter, 200 grams red bean filling, egg wash, 10 grams sesame seeds