Category Archives: baking

Tangzhong Buttermilk Sourdough Bread

2017-04-24 22.11.07

Hi, I am rescuing this recipe from the depths of a comment section: (beware, there may be audio ads)

Tanzhong roux
1/2 cup (120g) water (for Tanzhong roux)
3 Tbsp (25g) Bread Flour (for Tanzhong roux)
Bread Dough
All of the Tanzhong roux (from above)
1/2 cup (125g) Buttermilk
1 cup (250g) Active Sourdough Starter (100% hydration)
3 1/4 cups (450g) Bread Flour
1 Tablespoon (15g) White granulated sugar
1 1/2 teaspoons (10g) Table salt
2 Tablespoons (30g) Olive Oil

I also used this part:

I make the TangZhong roux in an 1100-watt microwave. Use a pyrex cup. 120-gm (about 1/2 cup) room temperature water, 25-gm (about 3 Tbsp) Bread Flour. Mix well with whisk.
-Microwave 22-seconds. Stir, take temperature. Will be about 125-F.
-Microwave 11-seconds. Stir, take? temperature. Will be about 145-F.
-Microwave 11-more seconds. Stir, take temperature. Will be about 155-F.
The roux will be thick and creamy and a translucent-white color.
Cool to below 130-F.

My microwave is a mere 900-watts so I did an extra 11 seconds and then a final 9 seconds. It had that weird cooked smell and a pleasing consistency.

I threw it all in the kitchenaid to knead for 10 minutes, putting the oil in after a few minutes. Didn’t need to adjust any of the proportions (I measured by weight, and I had a smidge more starter than I “should”.)

Overnight rise, morning shape into loaf, rise another 4-5 hours, til over the pan.

10 minutes at 425 degrees, then 350 until interior temperature of 200, which was about 40 minutes. Great browning and look, maybe a little dry, could have maybe done a little less time. Total of 50 min in the oven seems like a lot, even for a bread with a lot going on.

I had to feed the starter. The leftover buttermilk from last week’s pie is gonna go bad. Neven has been talking about Tangzhong. So it just all came together. (but seriously also the only buttermild + sourdough recipe I found.)

It’s fine. It has some tang. But it seems kind of boring? I mean I clearly ate 1/3 of the loaf myself this morning, so it’s not BAD.

I hope someone else finds this useful – I’m just glad I don’t have to go three pages deep in google and then down in some comments to find the recipe again!


Intro to Yeast Baking – Notes/Syllabus for an online class

In a couple of weeks, I’ll be teaching Intro to Yeast Baking at Etsy School. This is everything you need to know to take my one session class.

all purpose flour
milk (or powdered milk is my preferred method)
1 egg
brown sugar
powdered sugar
(see Class Session section for vegan substitutes)

dutch oven or baking pan or baking sheet (no-knead bread)
9X13 baking pan or two cake rounds or pie plates (cinnamon rolls)

pro-tip – plain (not mint!) dental floss is great for cutting the cinnamon rolls. A serrated knife will work too.

The day before, stir up a batch of Jim Lahey’s No-Knead Bread. You’re just going to the end of step 1 “Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.”

About 2 hours before class, go through step 3 of the directions. Don’t stress if you only have 30 minutes or whatever, it’s pretty forgiving. And I just use a lidded giant salad bowl instead of this cotton towel nonsense.

About 20-30 minutes before class, preheat your oven, with your baking container inside, to 450 degrees.

This is optional – but please let me know ahead of time if you’re going to do it, and if you want to see how mine comes out even if you don’t.

Class session:
We’ll start class by throwing the no-knead bread in the oven. While it bakes, we’ll make and assemble cinnamon rolls!

(Vegan version:
replace the butter with Earth Balance or your favorite other margarine
water instead of milk
1/3 c applesauce instead of egg)

If you don’t have a rolling pin, a wine or beer bottle or drink glass or similar will get the job done.

You can either make the cinnamon rolls right away (after your oven has cooled down a bit!) or freeze the assembled pans to make later. If you freeze them, take them out the night before to let them rise and then bake them for breakfast.

I suggest a super simple icing – 1 c powdered sugar, add enough water/milk/apple cider/egg nog to make it sort of a liquid.

Granola Bar Experiment – In Progress

Based on this recipe, with some inspiration from this one

4.5 oz peanut butter
1/3 c brown sugar
1 medium banana, peeled and mashed (about 4oz or 1/2 c)
4 oz applesauce
1 tablespoon vanilla extract
1/2 teaspoon salt
2 1/2 c rolled oats
1/3 c roasted, salted pumpkin seeds
1/3 c sweetened shredded coconut
1/3 c flax seeds
1/2 c roasted, salted sunflower seeds
1/2 c raisins
1/2 c dried cranberries

Preheat oven to 350
Line 8″ x 8″ pan with parchment
Mix all ingredients and spread evenly in pan
Bake 30-35 minutes – it’ll start to brown around the edges.

So this is… just ok. I don’t object to anything about it in particular, and I definitely like that you can taste the banana and peanut butter. I’m thinking I might include almonds next time, maybe instead of the pumpkin seeds. And if I want to be sure I’ll be happy to eat it, I bet replacing the fruit with chocolate chips would work well.

It’s a little crumbly, but it doesn’t really upset me. Maybe toasting the oats first would give it better flavor?

I’m also wondering if I might make it in a 9″ x 13″ pan, and reduce the baking time – that should give me thinner bars, more like what we’re used to getting commercially.

Any ideas?

Loaded Blondies

Based on Blondies with Chocolate Chips and Walnuts 

Preheat the oven to 350 degrees. Line an 8″ x 8″ pan with parchment paper.

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1 stick butter, melted
1/2 c brown sugar
1/4 c sugar
Mix together
1 egg
1 tsp vanilla
Add and mix well – fluff that egg!
1 c flour
1/4 tsp baking powder
3/4 tsp salt
Add and mix until just combined
1/2 c chocolate chips
1/4 c shredded, sweetened coconut
1/4 c chopped walnuts
Add and mix in
1/2 c chocolate chips
1/4 c chopped walnuts
Spread batter into pan, sprinkle over the top

Bake for 30-35 minutes.
After fully cooled, cut into 16 squares.

(Vegan!) Applesauce Cake

I didn’t take a picture, but we ate more than half of it at Women Who Hack today, and the recipe was requested.

1/2 c oil
1 1/2 c sugar (sometimes I make these scant half cups as I’m measuring)
1 1/2 c applesauce
2 c flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
2 handfuls of raisins

45 minutes at 350 degrees in a greased bundt pan.

My actual recipe just says “spices” but the cinnamon/cloves/nutmeg combo above is what I used this time.
It’s great with vanilla or cream cheese frosting. It’s great plain. You can keep all this stuff in your pantry, especially if you can find canned applesauce (it uses just under a can worth.)

How Pasta Causes Biscuits

I have a few recipes that I keep supplies for on hand all the time. This Baked Ziti is one of them. Of course, you have to make a few substitutions for this – I use dried basil, and I was using powdered milk as a sad stand in for the cream. (I also use the pre-diced canned tomatoes. But that’s because I’m lazy.) Since moving to Portland, I’ve been able to make a better version because Trader Joe’s carries shelf stable heavy cream. But my baked ziti only uses half the box! The first few times, I just stuck the other half in the fridge for a week and hoped inspiration would strike. It finally did! Last night, I suddenly remembered there was such a thing as cream biscuits.

And here is a scaling down of the recipe I used and some notes, so that I don’t have to do that math in the morning again. 

1 scant cup of flour
1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1/2 cup of heavy cream

Preheat oven to 425 degrees.

I recommend decanting the cream from the box first – it’s hard to get it all out of the tetrapak. It’s almost lumpy, but that seems to be a feature. Though it adds to the removal from box difficulty.

Stir together the dry ingredients, then stir in the cream until the dough comes together. If you need more liquid to get everything to hold, more cream is great if you have it, but in my case, I used a little water – added to the cream holding measuring cup in hopes of getting any bits of cream that clung to it involved. Knead for 20-30 seconds, getting the dough fairly uniform.

I rolled out and cookie cuttered this time, but I think rough balls would probably work great too. I made four – three actually rolled and cut, and then shoved all the last scraps into the form of the cookie cutter.

Bake for 15 minutes.

They are a different wonderful from the buttery flaky biscuits I also like (but still pretty flaky!) and it’s amazing how much faster and less messy they are to make. And the cream doesn’t go to waste!

Strawberries and Yellow Cake

We could call it strawberry shortcake, but then I feel I’m misleading you about what kind of cake it is. And everyone I talk to has a different idea about what the cake for strawberry shortcake should be. So this is just an easy yellow cake that I think goes well with the strawberry goo.

Strawberry Goo
(a much simplified version of the one found on epicurious)
2 lbs strawberries, cored

1 Tblsp sugar
2 Tblsp sugar
2 tsp lemon juice
1/4 c water

One pound of strawberries is going to get smashed and cooked, the other is going to swim in bite sized hunks in the sauce created from the first. I usually put one pound directly into the saucepan, one directly into a mixing bowl with a lid, cutting it up to however small seems forkable. (This can be done days ahead of time, so it’s likely to live in your fridge for awhile.)

Toss the bite-size strawberry bits with 1 Tblsp of sugar in their mixing bowl and let them sit.

In the saucepan, use a potato masher to destroy the other pound of strawberries. Mash them up completely. Add the water, lemon juice, and remaining 2 Tblsp of sugar. Bring to a boil, then reduce heat to medium and let simmer for 4 minutes, stirring occasionally. Let this cool, add to the mixing bowl of strawberry bits, store in the fridge until needed.

Yogurt Cake
(almost precisely from theKitchn)
1 1/2 c (12 oz) yogurt
2/3 c olive oil
1 1/4 c sugar
3 eggs
1 tsp vanilla
1 tsp lemon extract
2 1/2 c flour
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

Preheat the oven to 350. Grease a bundt pan.

Mix together all the stuff above —-, then stir in the dry ingredients until there are no lumps.

Pour into the bundt pan and bake for about 40 minutes.