If you want to know how to make a sourdough starter, just go visit the Bake With Jack blog and use his method. I’ve abbreviated it below. Sourdough Lessons I achieved success with the Bake With Jack method on my first try. After two other failures – you know the kind: Take a glass jar… Continue reading Twisty Starter Scrapings
Author: twistybakes
Starting with Sourdough
(If you want recipes without the waffle, you can click here for Twisty Sourdough and Twisty Country Sourdough). So I’d been baking basic white bread for a while, and browsing baking forums for tips on improving my loaves. I couldn’t help but notice the hype around Artisanal Sourdough and all the faithful followers. Despite the… Continue reading Starting with Sourdough
Nigella’s Old Fashioned Chocolate Cake
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
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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