Yes please do book 2. I need a book focused on cooking with bread since it’s too easy to accumulate extra loaves. I’d also like the book to include bread go-with recipes since it seems half the recipes I cook from ATK are authored by you. There’s no way to search specifically for you on the ATK app hence the need for another book.
If you haven't made any koji yourself yet definitely try it out -- if you got a decent source of spores it's very easy, and the fresh koji smells amazing :)
This is great! Thanks for the info. I have been as curious as ypu probably since that post, but summer isn’t much of a baking time for me. However, doing starters is another matter. May need another fridge 🤣
Hi Andrew I made some this morning using a recipe on sourdough.com, wish I could send a picture it worked much better then any wheat starter one I’ve ever made 😂
Hi Andrew! Thank you for all of these notes- I have been intrigued with sakadane for a while now. I am wondering when you made the Shokupain de mie referencing your recipe if you included the instant yeast? I would like to try it! Emma
Emma - Hey there. The sakadane version was very different than the yeasted one, no yeast, and no scald. I'm afraid I don't really have time to write up a full formula and procedure right now, but I plan to someday!
Yes please do book 2. I need a book focused on cooking with bread since it’s too easy to accumulate extra loaves. I’d also like the book to include bread go-with recipes since it seems half the recipes I cook from ATK are authored by you. There’s no way to search specifically for you on the ATK app hence the need for another book.
Very interesting! I'm curious ... does the rice taste from the starter come out through into the baked bread?
Nope. There is very little rice in the bread, and its flavor is pretty subtle to begin with.
If you haven't made any koji yourself yet definitely try it out -- if you got a decent source of spores it's very easy, and the fresh koji smells amazing :)
This is great! Thanks for the info. I have been as curious as ypu probably since that post, but summer isn’t much of a baking time for me. However, doing starters is another matter. May need another fridge 🤣
Hi Andrew I made some this morning using a recipe on sourdough.com, wish I could send a picture it worked much better then any wheat starter one I’ve ever made 😂
right?!
I have always been fascinated with koji, thank you so much for sharing this 🙏🙏
Hi Andrew! Thank you for all of these notes- I have been intrigued with sakadane for a while now. I am wondering when you made the Shokupain de mie referencing your recipe if you included the instant yeast? I would like to try it! Emma
Emma - Hey there. The sakadane version was very different than the yeasted one, no yeast, and no scald. I'm afraid I don't really have time to write up a full formula and procedure right now, but I plan to someday!