Thankies again Kiki.
Old Kiki is a witch. She is my home-bakery, a simple model, 10 yr old, hard-working. Do you have a home-bakery ?
Kiki the witch bakes cherry bagels.
I understood she was brave the other day. Why ? Well, I’m supposed to use sourdough or yeast. The problem is the yeast and baking powder have both the same type of yellow package. So, I was surprise my *yeast* was not bubbling much and attributed that to the cold. I added a little more and va va boom, launched the machine.
The bread was thicker than usual, but not bad in toasts. I was a little disappointed.
Next day, I find my package of yeast unopened, brand new from the shop… you’ve got it. The bread was made with baking powder.
Yesterday I fed her yeast ! Super bubbly.
She made this good crispy outside, tender inside French loaf last night.
During my dreams…
Sourdough bread from the machine. Improved recipe : It went through the program, rested a days, started again. It’s quicker than to go down and buy some industrial bread. Bakers are even further away. Some are great, but so expensive.
When Kiki was young, she was not making very good pain bread. Well, in French bread brain, we have a zone for pains (just flour bread) and brioches (with egg, butter, milk, cream, whatever…). That was easy to get a sweet loaf, not to obtain a tasty and well textured unflavored bread. So I tried yeasts and flours, experimented. Now, it’s a mix of bread flour and AP flour, and always pro yeast (either directly or via sourdough). I add either roast wheat germs or a fancy flour or nuts or nuka rice bran.
Color is due to nuka rice bran and sesame seeds.