Joyful Jane Apple sourdough starter

Joyful Jane Apple Sourdough Starter recipe (60% hydration)

With just:
half apple (any species)
500ml water
10g      sugar
A 500ml glass container

Washed and dice the apple, just take away seeds.
Mix well with sugar and water
Keep in a warm place between 30°-36°C temperature.

Find Thermomix Recipe of Joyful Jane Sourdough Starter

First day of apple enzyme

Shake once everyday to prevent apple cubes from drying.
On the 3rd and 4th days open the lid once to release gas.

Apple enzyme on the 3rd day

On the 4th day, the liquid appears to be whitish and more bubbles.
When you could smell apple fruity tea, or yogurt-like fermented aroma, that means the extraction is ready.
Strain the liquid with fabric strainer, take only 60g of the extract.
Keep the rest in fridge for future usage.

To prepare apple sourdough starter:

60g extract
100g bread flour

Mix well, keep in room temperature around 34°C.

Preparing apple sourdough starter, the 2nd day. (which is the 5th day)

In 2 to 4 hours, you will find that there are bubbles in the mixture, and it almost doubles in volume, you are near there. Here is the first add. You need to FEED IT another 3 MORE times.

Which means on the 5th day add in 48g of water + 80 g bread flour, mix well.

 On the 6th day, add in 48g water + 80g bread flour, mix well. This time it will double in volume.

On the 7th day, add in 48g water + 80g bread flour, mix well.
By then, sourdough starter could be able to produce nice alcohol aroma. And it will triple in size!!

Now, Joyful Jane is ready to make bread!

Apple sourdough on the 6th day

On the 7th day Joyful Jane Sourdough starter is on the move!! Triple in size! 

Look!Wasai! Apple sourdough doubles in volume! I'm gonna name it Joyful Jane! 看！哇塞！苹果天然酵母团膨胀两倍大了！我要命它为喜乐珍， Joyful Jane!

啊，来啊！来啊！

啊，来啊！来啊！

我的银马舞动着

我开始发觉"一个苹果做面包"里的烘焙食谱除了分量小，简单，文字解释容易明白，另外教导烘焙方式小心，细腻。。。我太喜欢这本食谱。
昨天下午拿起前天买的 full script papers, 把烘制过的食谱拼排式的用英文抄一篇，想到方便自己以后看食谱烘焙的工作，只需拿出这一张纸就能开工了。

后来才意识到原来烘制过的六款式面包，使用的原料和份量比例都一样叻！再用计算机算一算，只要用面包粉的分量乘3.4就知道要用的天然酵母是多少。若面包粉是170g, 170 x 3.4 = 50, 那天然酵母就是50g.
起初要学习做天然酵母的时候，在 YouTube 看过许多由个人上载的影视,也有印象有一位导师说过天然酵母的份量必须是面粉的30%，由此可见用面粉乘3.4 果然如她所说的。
其实本人嫌制作过程有点累人，面粉，糖，水先搅合，再另外加入盐和酵母，像我这些懒惰的安娣，根本没办法依照其次序，所以呢。。。。。以我看过许多的网上教导影视，通通一起加入，然后用站式搅拌机搅上十五分钟，还是成型！
这样子省了许多麻烦和时间，大可以每天烘一个！

Trying Out Coloured Zipper Case

It has been awhile that I see a violin student using a duo tone green pencil case that was hand sewn by his friend.

There was an urge rose within, as soon as he left after class, I dug out all unused coloured zippers, spent a short time to arrange and did some colour matching, I should have done a round of google search to at least take a look at Smiggle® zipper caseswhich I knew they have quite a number of them, sigh, too bad and too late.

I put all zipper heads on the same side, I found it "heavy" in one side somehow, but it still look good and brilliant over the idea of this colour matching.

In it, I did add on a small compartment which could only be reached by 3 zippers.

I loved this idea, which was Gab's idea though. I sew a few more with dark coloured zippers for Gab, my brother and friends.

法式牛奶面包 Français pain au levain de lait

昨晚烘焙的两款法式天然酵母小餐包和法式牛奶面包。 今天下午因为学生突然因病取消钢琴课，连忙回家开启小烘炉，把小餐包切成片，喷少许水在面包切片上，用130°C 烘五分钟，泡一杯Earl grey 茶，从冰箱里取出切好的奶油两片，再配上蓝莓酱，咬了几口，吃着吃着， 味道平淡，但因为是天然酵母的关系，那带有酒味的酸丰富了它的平淡，好吃！ 不得不向朋友们分享，真好吃！

Français pain au levain de lait 法式牛奶面包 recipe

Sourdough French Milk Bread Recipe

400g   High Protein Flour
6g       Salt
12g      Sugar
180g    Water
80g      Milk
120g    Sourdough starter

50g      Butter (room temperature)
Egg wash

All ingredients except butter in a mixing bowl, mix with slow speed for the first 2 minutes, then put in butter to turn stand mixer to speed 3 to continue kneading for another 15 minutes. or till the dough is elastic. 

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 12 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. 
4. Using a plastic cutter, cut into 14 pieces (@60g) 
5. Using a rolling pin, to roll dough into long triangle like the one making croissant, start rolling from the wider width side, roll up to the tip, pinch to join dough together.
6. On a baking tray with baking sheet, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
7. Egg wash the surface of the dough (which apparently I didn't do it. :p)
8. Pre-heat oven 200°C. Spray water into oven, bake for 15 -17 minutes.

Rolls

Noix Pain Au Levain/ Walnut Sourdough Mini Bread recipe

Nom nom nom...the taste not bad, rather sour because 1 week-old sourdough was used to make this bread, it will be better if it is walnut instead of cashew nuts. ;p overall, good.

It;s a simple yet gives strong flavour wholemeal bread. It is cut and form in flower shape.

Noix Pain Au Levain /Walnut Sourdough Mini Bread recipe

340g High Protein Flour
60g Wholemeal Flour
8g    Sugar
120g Water

5g      Salt
100g Sourdough starter

80g    Walnut, Roasted, coarsely chopped.

First 4 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic. 

1. Oil the a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 12 hour in room temperature. Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. Add in walnut chunk. 
4. Using a plastic cutter, cut into 6 pieces (@138g) 
5. On a baking tray with baking sheet, form a round dough, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
6. Slightly press the round dough to slightly flatten it, using a plastic cutter to make 5 cuts to make 5 'petals'. 
7. Pre-heat oven 200°C. Spray into oven, turn it to 210°C and bake for 15 -17 minutes.

Press as much air out as possible

Triple the size

Prideful me, sorry!

Prideful is really the evil I have been combating with, not that somebody told me  , it takes a very establishEd relationship to be able to hear a truthful comment from oneself.  It is also what I realized long ago and still sometimes loose guard of this evil character of mine.

I never wanted to accept this truth of it is already in me, argh! (scratching my head) But I believe self-examine is the first step to overcome this flaw (though I made this "first step" many times). ;p

I feel bad every time I over reacted with this character, though closed friends have noticed my improvement, I wish I could do better to at least get rid of it.

Trust me, I never wanted to do this to hurt you.
What a prideful me, I dislike this side of me.

A surprise gift from Hong Kong

A surprise parcel from childhood friend, who are now married to Hong Kong, thanks so much of this sourdough recipe book, nope, not my birthday, it was a surprise gift. Thanks so much, I loved this book.
She mailed me a cookies recipe book last year, this book also teaches technique for cookies decoration,sadly i haven't tried baking one yet.
Perhaps she saw many photos of sourdough breads posted up in my timeline recently, so thoughtful of her sent me this recipe book.
"Start baking sourdough bread with an apple" the title of this book was  written by a Japanese baker, translated into Mandarin. Recipes were written in small portion though, good enough for small family or individual consumption. Love it.
It teaches us to use apple enzyme to make sourdough starter, I believe fruit sourdough gives extra flavour and enriched the aroma of all breads, and hence without any hesitation I started the apple enzyme 3 days ago, temperature in Malaysia is higher than Japan, I reduce the fermenting period to 4 days instead of 5 days as written.  When I tried to take a sniff this morning, it smells awesomely good, apple enzyme simply richer than ordinary sourdough starter that is only called for water and flour.  I will have to come back and check it out tomorrow.
Just can't wait....

The cover of "Start baking sourdough bread with an apple"

Sourdough sandwich loaf

I forgot where I got this recipe..... mmm, ah, I guessed it was modified from a white bread recipe from Carol 自在生活 again, it wasn't tasting... haha, ya many of them not tasting which I have to finish all of them. 

Sourdough white bread

Yee Neo found a site Carol 自在生活she provides many sourdough bread recipes, with details of teaching how to cultivate sourdough starter. You should try this site, it's in mandarin somehow you may use 'google translate' to help you read those Chinese characters. 

Simple Sourdough bread

Have been searching high and low, watching many youtube clips for sourdough recipes, this is Baking Basic Sourdough Bread Recipe  by Chris so far the first recipe I have gotten online that is said "simple". A simple recipe, because he gave clear instruction, I followed, tastes okay, rather hard. It's my first sourdough bread, I was happy that I could bake one.