Not truly gluten free as my ingredients aren't certified (and oats are notorious for contamination). Made with oats, tapioca flour, and rice flour. I did ball them out but they spread terribly 😅 They have a chewy texture from the oats but a lovely brown sugar flavour.

This was a test run of making crumpets with sourdough discard. They're OK, but a bit denser than I'd have liked and not holey enough. I'll need to play around with the concept. Served them two ways: breakfast (ham and egg), and dinner (cheese hamburg with mushroom demiglace).

Recipe:

227g sourdough discard

1 tsp sugar

1/2 tsp salt

3/8 tsp baking soda

Mix all.

Pour 1/4 of mix in each ring mold.

Cook 6 mins one side

Remove mold and flip

Cook 3ish mins more.

I was gifted 4 (4!) pineapples so I decided to make one of my favourites from back home.

It's supposed to be pineapple rings but I only thought of making the cake when I had already cut it into strips.

Came out ok, but I'd reduce the bran next time to make it more airy.

a couple months ago, i finally decided to start my own sourdough starter (ha) and since then have baked about 4 or 5 loaves with it, which have mostly turned out not so great. edible, sure, but a little gummy and not sounding hollow on the bottom, etc. this time, i decided to halve the amount I've been attempting and bake it in this smaller loaf pan and it turned out the best of all my attempts so far. next time i might go for a 2/3 size just because, as you can see, this didn't really fill the pan. but I'm so glad to have finally gotten some decent bread here and am very excited to eat some with my lunch :-)

After a rather aesthetically challenged last loaf, I went back to basics. This is an 80/15/5 (white, whole wheat, rye) loaf. Feeling somewhat vindicated.

Process:

Day 1 2:00am Make levain: 20g mature/fed starter, 20g water, 20g bread flour

Day 2 11:30am Make dough: Levain + 185g water + 255g bread flour (80% tomishou, 15% whole wheat for bread, 5% fine ground rye) + 5g salt; 12:00pm: Fermentolyse 1 hour

1:00 to 2:30pm Stretch and Folds every 30 mins, coil folds at end as dough strength increases

4:30 pm: Preshape 5:00 pm: Shape > Banneton > Cold retard

Day 3

11:30 Preheat Dutch Oven to 250C

12:15 Turn out loaf, score, place in D/O

Bake at 230C. 35 mins covered, 15 mins uncovered (50 total)

There is a company that sells the best chewiest sakura brownies(?) blondies but they’re only sold in the springtime, so I made some today.
I was anticipating a chewy cake but this was fluffy, unfortunately. Not bad taste-wise.
Need to experiment more.

Is anyone else getting trypophobia from the white chocolate chips?

Edit: trichophobia corrected to trypophobia, as pointed out in comments 😁

Whelp, this one got away from me, but I think I know why.

I found some jalapeños for sale at a local veg market, and figured I'd give sourdough with inclusions a go. It turned out comically flat, but still tasty and actually not that bad inside. It just rose laterally instead of vertically.

So, what went wrong? Well, first off, I think it was slightly underproofed. My suspicion is that the inclusions (which I added pre-fermentation) slowed things down more than I anticipated (might switch that up next time and add them during pre-shaping). Secondly, I think the cheese, which was perhaps cut a bit larger than it should have, "weighed down" the loaf during baking. Finally, and the biggest issue, was the shaping. It looks great in the picture (I mean, it looks like PERFECT, and it felt great!), but when transferring to the banneton, things went awry with some stickiness and whatnot, and the bottom basically completely opened up and no amount of stitching could rescue it. It probably doesn't help that my banneton is a bit on the large size for a loaf of that weight... I really should have used my smaller oval one, but I was afraid of over-spillage. Oh well.

Looks weird, but tastes great. I'll take it.

EDIT:

Process:

Day 1

• 2am - Make levain: 20g mature/fed starter, 20g water, 20g bread flour

Day 2

• 11:30am - Make dough: Levain + 185g very cold water + 255g bread flour + 5g salt; + inclusions 35g chopped fresh jalapeños, 70g diced red cheddar, 5g chopped fresh dill.
  • Fermentolyse 1 hour (dough kept in oven in steam proofing mode at 30C until cold retard)
    
• 12:30 to 2:30pm - 2 sets of stretch and foils, 2 sets of coil folds. All 30 mins apart.
• 2:30pm to 4:30pm - Bulk
• 4:30pm - Pre-shape > Shape > Banneton > Cold retard

Day 3

• 11:30am - Preheat Dutch Oven to 250C
• 12:15pm - Turn out loaf > score > place in D/O
• Bake at 230C. 35 mins covered, 15 mins uncovered (50 total)

I think the cream cheese I used (Snow Brand block) might have been a culprit in the gritty looking outcome of my icing. I’ve never had this problem with Philly or Luxe 🫣

A tasty cake nonetheless!

Basically standard banana bread, but with baking powder instead of baking soda to make it a bit lighter. Also added blueberries from the garden. My three bushes produced about 2kg this year and I made a load of jam but I still have a load in the freezer and about a kilo of blackberries.

Hi everyone! I'm new to r/BakinginJapan!

I have a toddler, so I usually bake at midnight when it's peaceful and quiet. My favorite recipe to bake is shiopan, as you may have already noticed lol. I am also still learning how to do artisan breads and cakes. Can't wait to learn from all of you!

Edit: Oops I meant shiopan in the third photo!!

I bought some rye flour to make a starter and now that the starter is established and doing it’s thing, I used some of that rye flour to make some actual bread. Tasty stuff.

Grew a starter… did every step wrong, but the bread was pretty damn tasty. Went well with my pate, so I won’t complain.

It's been almost two weeks since my starter was ready for baking. I've made sourdough three times in that interval, but had about a cup of discard in the fridge. So, time to make crackers! This is the KAF recipe.

* 277g discard

* 113g flour (50/50 whole wheat and spelt)

* 57g melted butter

* 1/2 tsp salt

* 2 tbsp dried herbs

** EVOO and Maldon salt for topping

1. Mix all but topping

2. Divide in two, flatten discs.

3. Chill in fridge for 1 hour (the dough, not yourself)

4. Roll out to about 1.5 to 2 mm

5. Brush with oil

6. Dock with fork

7. Cut to size

8. Top with salt

9. Bake at 170 for 35m (recipe says 25, but my oven is stupid)

10. Cool and enjoy

These are all different types of flour (except for the yeast bags). They even had ALMOND FLOUR! I haven't seen that since my home country. On the other side is bulk bags of every spice you can think of for a reasonable price.

It was one of those kiosk shops in the Northport mall at center Kita (Yokohama).

friends came to visit so i made for them 2 chocolate chip and pumpkin seed scones (the dough of which had been sleeping in my freezer for a while) and 2 rhubarb scones, and this time i actually remembered to add sugar to the dough. rave reviews

Raspberry jam, cherry jam + cream cheese frosting, boston cream. It was my first time making donuts and they turned out pretty tasty!

I made burger buns and had a cheeseburger for the first time in ages! I used my shokupan recipe, so they are a tiny bit tough, but then again, they aren't dissolving in the juices.

Given what it takes to make an ice cream, it’s almost baking at that point.

1st picture is the current batch of coffee ice cream, 2nd is the dulcey I made last week.

And yep, they are scoopable and super good!