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Living Food Board:
Bulk Aging: TBD
Fermenting Beverages: TBD
Upcoming bakes: Zaatar loaves and Pastrami Rye loaves
Veggies Ferments: Vegan Kimchi
Next Featured BTL Baker: TBD
Current Coffees: Temple Jheyner Roman (Peru), Brandywine Honduras Royal Reserva Natural, Brandywine Colombia – La Palma Y El Tucan – El Mirador.
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Tag Archives: Baking in Southeast Asia
Meet the Baker Behind the Loaves: Chiew See of Autumn Baking Diary (Autumn.Kitchen)
Cognitive dissonance – a term for the state of discomfort felt when two or more modes of thought contradict each other. The clashing cognitions may include ideas, beliefs, or the knowledge that one has behaved in a certain way. As one … Continue reading
Posted in Meet the Baker Behind the Loaves, Sourdough Bread
Tagged Autumn Baking, Autumn Kitchen, Baking in Malaysia, Baking in Southeast Asia, Bilingual cookbook, Bulk Fermentation, Chiew See, dough lamination, Hokkaido milk bread, levain, living bread, Sourdough Baking, Sourdough Bread, sourdough starter
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