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Living Food Board:
Bulk Aging: Ethiopian Tej Mead
Fermenting Beverages: 2020 hard ciders
Upcoming bakes: Pickle rye 2.o, Sourdough Challah 2.0
Veggies Ferments: TBD
Next Featured BTL Baker: Inna Surita-Emmons of The Flour Floozy
Current Coffees: Oren’s Costa Rica La Minita, Joe Coffee The Daily.
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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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