Nigella is my spirit guide when it comes to baking. Her approach is shameless in the quantities of butter and cream used to achieve indulgent desserts. Fat = flavour. Fat is the route by which all flavour travels. #TwistyBakes This Old Fashioned Chocolate Cake is made with tons of sour cream to give the sponge… Continue reading Nigella’s Old Fashioned Chocolate Cake
Month: Feb 2020
Twisty Test Kitchen: The Approachable Loaf Variations
In my original attempt at this Community Bake, I modified a recipe from another blogger, Michael Wilson. His recipe was written in Baker’s Percentages, and had no method attached. So I kind of made it up, and you can find the recipe and results in Part One. In the original recipe, it called for Italian… Continue reading Twisty Test Kitchen: The Approachable Loaf Variations
The Approachable Loaf
Part One The Bread Lab Collective is encouraging the use of wholemeal in every-day bread to bring better nutrition to the world. They have a recommended formula to follow, but whilst reading up on it, I was inspired by Michael Wilson’s post on The Fresh Loaf. I modified his recipe from his blog to see what damage I could… Continue reading The Approachable Loaf
Who is TwistyBakes?
I’m just a home baker with a 70cm X 50cm workspace and a counter-top oven. I was born in the UK, adopted by Singapore and currently living in Hong Kong. I love food and learned to cook to feed that addiction. I’ve made bread occasionally, memorably “Twisty’s Bloomers” based on a simple Paul Hollywood recipe.… Continue reading Who is TwistyBakes?
Ankarsrum – the Swedish Chef of mixers
Kneading yeasted bread by hand is an important part of the learning process – you can feel the dough quality change as the liquid is absorbed and the gluten develops. It’s also a chore if you’re doing a couple of loaves every evening after work. In Singapore I have a Kenwood Chef Titanium XL GTS… Continue reading Ankarsrum – the Swedish Chef of mixers
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