/ck/ - Food & Cooking

Tomorrow I'm going to do another "no recipe" bread using only yeast from my sourdough starter. I'm trying to improve at working by appearance and feel, and have had pretty good results on my last two attempts. My plan is to add some milk powder, salt, sugar, and egg, and additional flour to the very active starter tomorrow. I'm also going to do "tangzhong" (adding a milk roux), I'm aiming for a very fluffy texture like those Hawaiian rolls, portioned as buns and topped with some everything mix.