May 28, 2012
For the first time, I added shiokoji to bread dough. It did a way better job than I expected. Come to think of it, it's no wonder, koji bacteria itself is a sort of yeast. I guess koji can reduce the distinctive flavor of instant dry yeast and help bread dough rise. Anyway I have to try this again for sure. In the meantime, we've been on a gravlax kick lately. Gravlax is a northern European delicacy of salmon cured with salt, sugar, some herbs and spices. It's so easy to make. And above all, it's delicious!!
Gravlax is so good itself but you can use it just like smoked salmon. I sure prefer gravlax to smoked salmon.
And I liked the combo of the shiokoji ricebran bread and cream cheese and the gravlax. Now you may wonder if I won't use shiokoji for making gravlax. You are right! Of course I'm going to do so next time!
May 11, 2012
May 08, 2012
I made crepes on Children's Day. Simple crepes, whipped pure cream, Häagen-Dazs classic milk, ripe banana and homemade chocolate sauce. Is there any better combination? Nooo... at the moment. Yeah at the moment.
May 06, 2012
I've had trouble getting whole wheat flour lately. I prefer whole wheat flour bread. So I thought adding rice bran to normal baking flour would work because I always have fresh rice bran and mostly throw it away. But I think I added rice bran too much this time. The texture was fine, but the flavor was a bit too strong. I will use less rice bran next time, and roasting it may help improve the flavor.