Classic Sourdough Bread

Classic Sourdough Bread

Sourdough requires long hours of fermentation and therefore I don’t bake them often. This holiday, I managed to bake them twice, of which, I did not get to taste one of the bakes. The long hours of fermentation allows the loaf to develop it’s flavour fully...
Black Pepper Pork Steamed Buns

Black Pepper Pork Steamed Buns

I bought the Hong Kong flour eons ago and did not have the motivation to make steamed buns, but the flour was going to expire real soon and so I decided to just do it! My bun pleats are really ugly, but I think I might just need that bit more practice to make them...
Baguette

Baguette

I started growing wild yeast for quite some time now, but the classic Sourdough takes too much time to bake. Thankfully, I found the baguette which takes a fraction of the time to bake. I grow my starter like a pet, feeding it every week and with every feed, I find...