Tag Archive

You are currently browsing the tag archive for the ‘coconut’ tag.

Coconut Rice Chocolate Sourdough Bread

March 11, 2017 in Baking | Tags: , , , | Leave a comment

15 sliced

Have you ever craved something you’ve never heard of or seen? That’s what happened with this Coconut Rice Chocolate Sourdough.

I yearned it into existence and it took a few tries. There was a delicious but damp loaf, a pretty but dry boule and then, finally, moist perfection that used an entire can of coconut milk.

I suggest you start it early one morning with warmed-up leftover rice, and bake it the following morning for breakfast. Cutting into hot chocolate chips is messy but delicious!

Read the rest of this entry »

Advertisements

search

My YouTube Channel

Instagram

Sourdough Hokkaido milk bread, my sourdough conversion and doubling of @cleobuttera recipe. The round of small rolls (next pic) is going to a party #hokkaidomilkbread #tangzhong
Organic raspberry jam and pomegranate juice for the second kombucha ferment. Half my SCOBY is packed up with 2 cups of kombucha for a friend #homemadekombucha #kombucha #fermentedfoods #sharetheguthealth
Chalk on my hands and flour on my shirt. Other way around? #climberswhobake So, climbing has projects like baking where you work a route/recipe over and over until you get it just right. This project is now just right and the route (white tape) is pure fun with an acrobatic feel -- see if you can spot the two balls hanging from the wall in place of traditional rock-mimicking holds. #gravityvaultchatham @gravityvaultchatham #rockclimbing #sportclimbing #girlswhoclimb #climblikeamom
Top dough is sourdough Hokkaido milk bread and it's going into the fridge so I don't have to worry about it being ready in the middle of the night - all that butter is making it develop slowly. Middle sourdough has chickpea flour from the pasta adventure, and I shaped it and put in the fridge for a long final proof. Bottom dough is a bit over-fermented, and I made it into 8 rolls that are baking now.
It tastes so good! I have to admit I wasn't expecting it to be this delicious and good textured with chew. I like black beans but I don't like black bean pasta. Same goes for red lentil pasta. And get this -- my chickpea avoiding child is currently finishing his first plate and getting ready for more 👏🎉 _____________ In a stand mixer, mix with the paddle attachment: 280g AP flour (2 cups) 250g whole meal chickpea flour (2 cups) 5 eggs 80g active sourdough starter 1/2 to 1 tsp salt (I can't remember) 1 Tbsp olive oil Pull dough out and knead for a few minutes on the counter. Dough will be very dry but not breaking. If it breaks up, add small amounts of water on your hands. Put in a small bowl and cover tightly. Let rise at RT a few hours or cold for longer (sorry so vague, you just want magical sourdough health benefits, not opencrumbmastery lol) De-gas the dough, and use your pasta machine as usual or rolling pin and knife. Flour your strips of dough heavily. #sourdoughpasta #chickpeapasta #garbanzopasta #besanpasta #homemilled #homemade #homemadepasta #fermentedfoods #mockmill #marcatoatlas
Sourdough half chickpea flour pasta coming along nicely. The dough is a little delicate and chickpea chunky so I didn't roll it past number four #sourdoughpasta #chickpeapasta #garbanzopasta #besanpasta #homemilled #homemade #homemadepasta #fermentedfoods #mockmill #marcatoatlas

Enter your email address to follow this blog and receive notifications of new posts by email.

Advertisements
breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Roxana's Kitchen

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes

GoanImports.com

Learn Goan and Indian Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.

Steve Clapp

Author, Photographer

breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Roxana's Kitchen

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes