ap 150g
saf 1/2tsp
sugar 1/2tbsp
salt 1/3tsp
water 100g
oil 1tbsp
Filling
butter 1tsp
sugar 1tbsp
nuts 2tsp
topped with some oatmeal
Yield 5
400f
18minutes
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== Boulangerie tour in Japan==
I went to my favorite boulangeries.
3 comments:
I just found your blog from a link on 'Fresh Loaf'. I'm interested in working with non commercial yeasts. I'm well versed in sour doughs but haven't tried to ferment others.
I'm working on wheat free, steamed, batter based breads that I make in a slow cooker-think pumpernickel rye.
Thank you for your posts. I'm going back now to read all you've written on yeast!
Hi, Sido.
Thank you for visiting this site.
Hope you could find something interesting.
Hello wao,
I found you through fresh loaf and you have no idea how thrilled I am!
My raisin yeast water is now on day 4 and it is looking good despite the fact that the raisins have <1% of oil coating. You see, I cannot find any organic raisins without oil in Singapore.
I have many questions!
Do you have an email?
Would love to send you pics of my raisin yeast water. Many friends in Singapore told me that raisin yeast water is not possible to make because it gets mouldy. I have high hopes for mine. I tell the water arigato gozaimasta every day. Hehe.
Hope to hear from you soon!
maameemoomoo@gmail.com
Ps. I got inspired to make bread from natural yeast after my 2 weeks holiday in Japan last month. My sensei was very generous with her teaching and recipes. :))
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