March 27, 2014

Getting Doughy with Tangzhong Starter

Follow Me on Pinterest

Green Tea and Aduki Bean Paste Swirl Bread
When I met Alli of Pease Pudding on one of Helene Dujardin's workshop in New Zealand, we were talking about sourdough bread that will be her bakery's hero. The sourdough starter is told to be at least 25 years old and is still being used up to this day. Isn't it amazing?

Sourdough seed culture, phase 3. #bread #food

I used to make my own sourdough starter and kept it at the back of our fridge until it was ready to use and re-feed. I loved baking batches of sourdough bread and was proud of myself. The skin was crusty and the texture was lovely. Every batch produced wheaten vapour aroma that spread all over my kitchen and perhaps escaped far and wide to touch our neighbour's sense of smell. No one reported casual damage though, mind you.

classic sourdough bread
classic sourdough bread

Unfortunately, I don't keep that starter anymore when I have found out that I am allergic to wheat and its products. So sad to be parted with the starter that I have used for 2 or more years. So I gave away the starter to a good friend. Hopefully she could keep it and be a part of her. But lately, I found out that she spoiled the starter and had to throw it out of her fridge. Tragic.

However, every now and then I still bake bread. I can't tell you how I missed it. I missed the aroma of a freshly baked bread which can be enticing and pleasurable although I am more a rice person than that of those who cannot live without bread. I sometimes 'treat' myself gluten-rich in moderation, so not to worry.

I've been baking batches of bread lately. Not a sourdough one though.

Hokkaido Milk Bread

I made batches of Hokkaido Milk Bread these days since I am amazed how fluffy and cotton-soft the texture is. It reminds me of those loaves of bread or chocolate filled buns that I often ate when I was little, came warm from a local bakery.

I adapted Christine's Recipe and made assorted bread from it.

The good this of it is that it won't go stale up to 3 days, IF you are doing it right. Pay attention to and do the exact measurement will reduce failure, I guess.



I made batches of them, from a plain loaf, green tea or buns filled with desired filling. 

I even made cheese bread, which I don't often do. I was curious with what's so special about cheese bread that my Indonesian friends back home are so raving over it. Perhaps, I am not only a bread person, but also not a cheese one either. It does not give me excitement to match cheese with bread, unless it is sandwiched and grilled.

Cheese Bread

Lately, I quite like to try to make green tea bread, so I give it a shot. 

Making my own experiment by using green tea powder in half of the dough and leaving the other half plain, I thought I'll make it braided, like Chocolate Cinnamon Babka

Green Tea and Aduki Bean Paste Swirld Bread

I expected the bread will rise higher, but then again I did not use a bread pan to support it. The aduki beans filling is also rather dense for the sponge to rise up during proofing and baking. But I quite happy with the outcome.

So, have you baked bread today?



1 comment:

Finla said...

Healen cma eot NZ wow. I have made bread liek this and i must say it gives th emost softest bread.How are you , the garden and the kids doing.