Recently I published a video detailing the use of porridge in breadmaking. It is a great method for changing the texture and flavour and improving the keeping quality of bread. Pretty much any grain, pulse or seed can be used in the preparation of porridge for...
Buckwheat is my favourite carbohydrate to eat on a regular basis. It has a unique delicious flavour (especially the toasted kind) and a pleasant texture. It’s super easy to cook, it’s also gluten-free, and it has numerous health benefits. Growing up I was eating it...
There are several methods used for making bread softer, moister, and longer lasting which we have covered on this channel already. You can find videos about various dough improving ingredients such as fats, eggs, sugar, milk. Techniques like tangzhong and...
I’ve been remaking a bunch of my old recipes to fit my new methods. Recently, I posted an updated version of my tangzhong sandwich loaf. Then I was going through a list of my old videos and came across the pull-apart hot dog buns which also were made with tangzhong....
I know the channel is heavy on enriched dough recipes full of eggs, butter, fats, and plenty of recipes with special methods like scalding, soaking, and porridge. So, I decided to step back a bit and make a basic lean dough for once. Great breads can be made with...
