Sourdough Starter / Levain

Ingredients

Prima plain flour (unbleached)

Perrier sparkling water

Equipment

glass or plastic container (do not use metal)

weighing scale

spatula for mixing

Day 1

25g flour + 25g water

- mix into a paste in the container

Day 2

no feeding

- bubbly and pasty smell

Day 3

add 25g flour + 25g water

- total 100g

- bubbly and thick consistency

- strong unpleasant smell

Day 4

add 100g flour + 100g water

- total 300g

- small bubble on surface

- strong unpleasant smell

Day 5

no feeding just stir

- no activity and thin consistency

- still strong unpleasant smell

Day 6

(discard 200g) + 100g flour + 100g water

- total 300g

- no activity and very thin consistency

- smell not as strong but still unpleasant

Day 7

(discard 200g) + 100g flour + 100g water

- total 300g

- some bubbles on surface

- less strong smell

Day 8

no feeding just stir

- still little bubbles

- smell like flour

Day 9

transfer to another clean container

100g sourdough (discard the rest) + 100g flour + 100g water

- same smell as Day 8 and a little bubbly

Day 10

no feeding

- little bubble and faint smell

Day 11

no feeding (forgot hehe)

Day 12

100g sourdough (discard the rest) + 100g flour + 100g water

- thin consistency and little bubble on the surface

- flour smell

Day 13

100g sourdough (keep the rest in a container in the fridge) + 100g flour + 100g water

- thick and a bit bubbly

- a little sourish smell

Day 14

100g sourdough (keep the rest in a container in the fridge) + 100g flour + 100g water

- thick and more bubbles

- nice sweet smell woohoo

Day 15

no feeding

- very bubbly (small bubbles)

- start to rise

- very sweet smell

Day 16

100g sourdough (keep the rest in a container in the fridge) + 100g flour + 100g water

- very bubbly and thick consistency

- nice sweet fermented smell (like tapai)

- double in size and very active

- success woohoo

Day 17

can make bread already yeay!!

Foodnote: Tried to make this 2x but unsuccessful. Finally so happy to see the sourdough very active. It bubble up very fast with feeding.

Sweet Corn Custard Pudding (SIL Recipe)

Ingredients

380g del monte sweet corn cream style

600g Kara coconut milk

600ml water

Bird's brand custard powder (fill the sweet corn pack)

castor sugar (fill the sweet corn pack)

Directions

• in a large pot, mix all ingredients together before turning on the fire on medium heat
• keep stirring and scraping the bottom of the pot for about 10-15min till the mixture become thick and heavy
• pour the custard into any mould and leave to cool for few hours till custard is set (once a bit cool, can leave it in the fridge to set)

Foodnote: Trying a recipe from my SIL as it is quite easy. I'm just using leftover custard powder and no castor powder so I just used up the balance icing sugar *oops*. Turns out well though hehe... will use this recipe in the future and next time will try to measure the custard powder and sugar. Will stick to this recipe next time

Roti Benggali @ Roti Bai

Ingredients

400g bread flour

1 egg yolk Grade A

2 tbsp corn oil or melted butter

2 tbsp sugar

2 tbsp milk powder

a pinch of salt

1/2 tsp bread improver

3/4 cup water

Starter

1 tbsp sugar

1 tbsp dry yeast

1/2 cup warm water

Glaze/Topping

1 egg white + water

sesame seed + margarine/butter

Directions

• combine starter ingredients till the yeast bloom
• in another bowl mix the other dry ingredients together
• add the starter yeast mixture together with the dry ingredients
• add yolk, water and oil and start kneading until a smooth shiny dough is formed
• leave for about an hour until dough expand twice in size and punch it down to release the air
• knead again and separate into 8 equal parts
• put into a round bread tray that has been greased with margarine
• leave for about 45min 
• brush the glaze mixture and sprinkle sesame seed on top
• bake at about 180°C for about 30mins
• brush margarine on the buns after removing it from the oven

Foodnote: Always wanted to try to make this so finally I did. Add more oil and water to the recipe. The recipe didn't indicate amount of water.... found out too late so I am just 2nd guessing it. Was rushing so I didn't weigh or shape the dough properly. Still it turns out soft and fluffy but dry the next day and taste wise so so... hhmmm don't think will use this recipe again though.