#hkbaking

[german-sourdough-hk]

Best eat a baguette within the first 4 hours after baking. #sourdough #sauerteigbrot #baguette #homebaker #hkig #hkigfood #shatin #酸麵團 #香港麵包 #麵包 #hkbaking (hier: Sha Tin District) https://www.instagram.com/p/B9wcoS1JNQH/?igshid=1dovbx3lorvce

[fashionrice-blog]

#Mirror mirror on the wall, what is the pretties of them all. #homemade #mirrorcake #galaxyglaze . . . #galaxy #homebake #HKBake #stardust #gardiansofthegalaxy #foodie #instabake #instafood #Instacake #instagay #gaychef #gays #cake #snowwhite

[german-sourdough-hk]

My first attempt on bagels. Of course leavened by sourdough. I choose the Montreal version with egg and butter (the NY type is without). Unfortunately the dough was a bit too much hydrated but it was too late to change it. Next time it’ll be firmer. Final proofing in the fridge (~ 12 hrs) makes it very easy to serve for a Sunday brunch. #homebaker #shatinfood #shatinbread #hkig #852food #hkbread #hkigfood #hksourdoughbaker #hksourdoughclub #hkbaking (at Sha Tin, Hong Kong) https://www.instagram.com/p/CgYLxb7pUjW/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Sourdough Stollen will be baked in 6 days. Raisins are already soaking in rum. It’ll be matured and ready by mid December.

[german-sourdough-hk]

Sourdough Breadsticks (Grissini) variatons.

More here: https://bit.ly/sdGrissini

[german-sourdough-hk]

Lievito Madre used for these enriched sourdough soft buns. Great for freezing!

[german-sourdough-hk]

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A post shared by Matt (@sour.dough.hk)

Since I don’t bake daily my starters resting at 5C in the fridge. A great temperature to accumulate acetic acids. To get rid of this, I feed in the ratio 10 Ryeflour : 10 Water : 1 Starter. Typically I use 5g starter . To have optimum yeast multiplication this is done at a temperature range 26-28C for 6-8 hours. It should more than double. In my feeding here after 6 hours it was actually over the peak b/c it deflated when opening the container but still floating on water. For greater activity there will be a second feeding. How do you do your starter maintenance ? #sourdough #sauerteig #sauerteigansatz #sourdoughstarter #hkbaking #homebaker #shatinbread #852 #hkig (hier: Sha Tin, Hong Kong) https://www.instagram.com/p/CEq_cOpJqy3/?igshid=1g2bmhlyp19n5