Sweet Bread with Sourdough Starter

As I mentioned earlier, my supporter for sourdough bread decrease to left only 1 of my kid.  I have to think of something or completely discontinue to feed the sourdough starter.

In order to continue yielding the sourdough starter every week, this mommy start to do some research on how to utilize the sourdough starter on our normal bread( which is sweeter). I'm not so easy to give up, 😊😊😊.

Then..........I bought a DUTCH OVEN! I bought it from Ikea since it is cheaper and I do not plan to use cast iron pot for cooking beside baking this type of bread. 

Below was the first bake tuning with Dutch oven and also first modified Sweet bread with sourdough starter, meaning no instant yeast added.  By the way, forgot to mention that it really smell so good with natural starter compare to instant yeast.  

Round 1:

Modified Sweet bread using sourdough starter turn out very nice and welly accepted by my kids.  However, the exterior skin still not as good as I expected it to be.

Dutch oven did yield the better bread skin, the crunchiness is no way compare with without using it. 

However, crunchiness never able to last to second day. Therefore, we like to take it directly on first day, and then toast it on second day.

Below is our favorite garlic butter bread on second day bread. Somehow my kids really like the garlic butter bread make from this natural starter. The texture of the bread become crispy again and internal texture are very soft. This become our favorite food lately.

Fine Tuning Stages:

Continue fine tuning on this exploration. This round I brush out the flour after bake. Thus, it make it not so nice  on the outlook ( bad move), and the skin was a bit over cook as well.

Another week tuning, I am feeling satisfied with this external skin output already. 

Then, one more week later........Getting excited with the result now.  All the cut done before putting the dough into the Dutch oven turn out very nice finally. 

The Start of Sourdough Bread Journey

After few weeks of exploration on sourdough starter for bread making, I decided to capture some of my experience as record for myself and if it can benefit others. 😊😊😊

I started my weekly new exploration on sourdough starter since first 100g sourdough starter given by my good friend. Now I'm like committed to bake bread/pizza using matured sourdough starter. For first 3 weeks, I follow sourdough bread recipes shared by friend and also search from internet, I do not plan to invest a Dutch oven, therefore, I tried below few experiments:

1.    First Sourdough Bread - Direct bake on tray ( bear with me on the ugly look bread)

        Sourdough bread turn out very ugly,  the taste is there, in fact very sour as only 1 tbsp of sugar for ~500g bread. Bread skin thick and not crunchy. Bread internal still soft.

    The 2 bread slice comparison is differ by different proofing duration, thus yielding different output.

2.   Sourdough Bread - Bake using Chinese Clay Pot

      The skin look better but still thick.( just realized I forgot to snap picture on it, but it doesn't look pretty also)

3.    Sourdough Bread - Direct bake on tray with every 5mins( 3x) water spray

        I forgot snap full bread picture for this experiment. Anywhere, it doesn't look like sourdough bread at all. The bread skin turn out very thin and slightly crunchy only. Below picture is after I slice them.

After 3 round of sourdough bread, my kids losing interest on the sourdough bread as it is not so tasty and they have a sweet tooth. No more supporter for this bread and that's the end of my sourdough bread journey.  THE END! 😢😢😢

Caramel Cream Cheese Pudding Oreo Sponge Cake

 Ingredients:

Baking Tools and method:   

Steps:

1.    This cake start the caramel layer on the bottom of the cake tin. Spread evenly the caster sugar onto the cake tin. Heat the cake tin over low heat on stove until the sugar mild and turn lightly orange. You may stir it to make the sugar even. Leave it aside.

2.    Double boil the cream cheese with sugar until they mix smooth and runny. Removed from heat and leave it warm/cool before add in eggs. 

3.    Add in 2 whole eggs and mix well.

4.    Add in fresh milk and stir well. 

5.    Strain the mixture while pouring it into the cake tin with caramel on the bottom of the tin. Pour the mixture on top of caramel top.

6.    Separate 4 eggs yolks and white into different bowl.

7.    Lightly beat the egg yolks, Stir in fresh milk, then corn oil, and then sifted all purpose flour. Set aside.

8.    At the egg white bowl, add in cream of tarter, whisk in high speed. Add in sugar when a lot of bubble formed.  Whisked until egg white stiff and stop.

9.    Transfer the egg white into the egg yolks batter in 3 batches, mix well.

10.    Preheat the oven to 160 degree Celsius with a tray of hot water.( for water bath)

11.  Gently scoop the final battle into cake tin. the battle will float on the pudding mixture. Transfer them scoop by scoop slowly and spread it evenly once done.

12.   Put the cake tin into the tray with water and water bath for around 40 mins or until cake fully cooked( use cake tester to test the cake when the surface of the cake already evenly turn golden).

Disclaimer:

Above cake is made by referring to https://youtu.be/Z9QJ9KuhlgM with minor modification.