Rita Shum
A blog with recipes and sharings about homemade food, healthy cooking, food science and microgreens
Showing posts with label
bakery 烘焙
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Showing posts with label
bakery 烘焙
.
Show all posts
6.4.20
芝麻包 (液種/酸種) Sesame bread (Poolish starter/ sour dough starter)
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食譜可用Poolish starter(pre-ferment )或Sour dough starter ，兩者均預早約10-12小時前混合，以100%水份, 即高筋麵粉對室溫水比例1:1。前者加入0.5g速成酵母(instant yeast)，後者，只需用少量酸種...
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