There is so much amazing food in the world, every cuisine has its special thing to bring to the literal table. I have an affinity for food from Asia, as you’ve probably noticed if you come here regularly. This one is a total doozy. This is my recipe for gua bao.
Gua boa is an amazing Chinese dumpling. It’s made from a disc of dough that’s folded in half and then steamed. After steaming it’s filled with various delicious meats, pickled and fresh vegetables, sauces, ground nuts, or seeds.
I decided I would make three variations of the buns, to serve every need. The traditional gua bao is a version made with sourdough discard for extra flavor and a gluten-free version for those people who cannot otherwise enjoy the bready goodness that is a dumpling.
White bread is one of those wonders of the baking world, but it seems hard to get great results at home. The bread is dense, it doesn’t get the right caramelization and it’s pretty tasteless. This bread solves all of those problems. This is my recipe for sourdough Japanese milk bread.
The Japanese aren’t traditionally bread eaters, they have limited room for fields and they have an ocean bountiful of wonderful fish, so that’s a no brainer.
During the 20th Century, the Japanese have shown themselves to be masters of being inspired by and adapting food trends from all over the world, and they always take things to the max. Think the Indian-inspired Katsu Curry, or in this case the French pain de mie.
So you’ve been baking sourdough bread for a while. You’ve got shaping covered, you know how to develop the gluten in the dough, and you even get fermentation right, almost every time, but the one thing that eludes you is the fabled open crumb. Well, the Foodgeek comes to your rescue. This is my recipe for open crumb sourdough bread.
When that’s said, this is NOT a beginner recipe, so if you’re just starting in the sourdough game, you should check out my Master Recipe for Artisan Sourdough Bread. It breaks everything down and makes it easy.
As with any celebration, Danish Christmas is full of traditions. Traditions mean that things have to be a certain way. They have to be the way they’ve always been. But, even if you think things are the same way they’ve always been, over time they will have changed. Mind-blowing, huh? These are my recipes for a traditional Danish Christmas dinner.
This article and the recipes fall a bit outside what I normally do because I usually either do baking-related stuff, or I will do other cultures’ amazing recipes. Sometimes though, I remember that we also have some amazing recipes in Denmark, so today I will share what Christmas is like in Denmark and what we eat.
You want something special for breakfast tomorrow morning. I guess you could drive to the bakery and get something good. While that is okay, the stuff that you bake at home is usually much, much better, but what to make? This is my recipe for sourdough cinnamon rolls.
Cinnamon rolls are the stuff of legends. It’s ambrosia. Food of the Gods. When you walk past a bakery or even a 7eleven, and the smell of something freshly baked with cinnamon in it, you just start to instantly salivate. How many people do you know that don’t like a cinnamon bun? If you do, do you trust them?
The perfect companion for a wonderful homemade breakfast, is, in my very humble opinion these delicious crusty sourdough rolls. Together with the cinnamon rolls, this is the breakfast of champions.