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Levain and how to take care of your Starter
The last time we left off , we were around mixing the ‘ mother starter’ or we can call this Levain . That previous entry was all about the starter , without the starter we won’t be able to create a levain to make the bread . So how did the mother levain looks like ? Well after leaving it on the counter for few hours . probably around 4 to 6 hours . This really depends on the temperature in your house , mine was at 68 F , warmer and it will double quicker for you and how strong your strarter is . Remember i have 2 batches…
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Growing Sourdough Starter
A while back ago , i bought Peter Reinhart’s bread book , it has how to step by step to grow seed for sourdough starter . I was always tempted to try it , but at the time i thought such it was such a hassle to make the seed culture aka starter . What is actually seed culture anyway ? Well , it is a mix between flour and water and when you let it sit for a day in room temperature , ideally about 70-80 F , it will eventually grow into seed ( starter ) , where you will turn this mixture when it’s totally developed ,…
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Tres Leches Cake
Never heard of tres leches cake when we were back in Indiana . When we moved to Texas , our friend said tres leches was her favorite , so on her birthday , we had tres leches cake , but it didn’t do any good impression to me because to me the cake was overly sweet . It was just an okay cake , put it this way , i wouldn’t spend $25 for cake like that . It was .. yes .. store bought . Fast forward , my mother in law came to visit over this past holiday , i was too busy to make dessert , so…
