Greetings in MyanmarRegards in Myanmar
Hi = Min ga la ba.
Regards from Myanmar
Hello everyone, I am a rather new bakery (baking for 2 months) with a great interest in sour dough bread. So you can see that the bakery industry in third-world leading paddy producing nations like Myanmar is pretty much flat, but we have some good local bakers in towns that can do traditional things like croissant and biscuits very well.
However, nothing is more unusual than artisanal leavenbrosts. I' ve found a baker's shop that has "sourdough bread", but to be perfectly frank, it doesn't look so friable and hardly has a tart aroma. This is not quite unnatural because I used dryed, activated leaven to make a pastry and fermented it for a few nights before I started caking.
A further appetizer is that from the You Tube canal " Peaceful Cuisine ", which uses the raisin to make leavened waters, but I could not find any raisin here, only the sour one. Instead I got some naturally dry mangos (because it is a southern Asia tropic land, the mangos here are really cute, cremy and cheap) and made yeasty waters with them.
Did the first wheel with this rider this mornings and waited for him to try and chill. I thank you all for seeing your homemade bread! It'?s not tasting of homemade fruit, but it could have a nice color of crumbs! All you need is a little bit of bread and a little bit of plain wheat to make an appetizer.
Add a bowl of powder and enough dough to make a dough with. Place in a glass large enough for the starters to stretch, wipe with a wet dish cloth and lay under a shrub until it gushes. Use the thrown away pancake starters or boiled skunks on a shallow, thick frying pans.
When you keep the starters quite rigid and in the fridge, they will be fed every 2 wee. Loving to listen to how your mango starters go. So I added dried leaven. I' ll try a new one later. In retrospect, I think it's the high temperatures in Myanmar in summers.
But not so hot, I reckon. I' ve actually tried the leaven cakes, but for some damn good cause it was way too acid. Now, I hold only a small amount of appetizer and make a little foam before I bake the next all-night. I' ve also tried to keep the engine rigid, but I need a little more work than the fluid starters, because you have to work a little more.
All I have to do with fluid is mix with my sticks. The mango steamer is quite lively and the cheese has become good, albeit a little undercooked. but it'?s on the manifest. Thats said, middledling the cereal you remark might really work very well for making an appetizer; probably better than just using plain pastry which has no bran in it.
However, some wholemeal flours are basically added back in whitish flours with bran, so blending the middle with whitish flours should be delicate. On the other hand, the problems with some grain growing in hot lands is that it is not very potent, so it is hard to make good artisanal sandwiches with. I am not quite sure whether the yeast cultured from fruit is different or more effective than that from powder.
Plain cereal here is quite okay, I think, but then I haven't tried either american or european flours. It is good to have the first days of a meal and watermaker hot, about 33°C for the first 24h. Then, return the remainder of the weeks for 25 to 26°C to prefer leaven more than germs (they are more than the yeast.) Do not overfeed the evolving buck buoy.
It is better not to eat for the first 3 workingdays and then to eat only a teaspoonful of powder until the leaven appears. This is a good moment to start the leaven initiator, but keep an eye on the temperature. If it is kept long enough, it feeds the wheat on about the fourth or fifth working Sunday and releases off naturally occurring leaven from the commercially available leaven edible leaven.
It wipes out the residuals and eats up the remaining commercially produced lees as soon as they are taken over. Later on, when the engine starts off with a lot of yolk and is always starving, it will help to keep it fat in the heats. Excessively thin and re-grown lees work their way through the meal feed too quickly, so that one watches all the time and becomes a slaves to each other.
I move my lined appetizers around, according to the wheather and cooking schedules, before I have used everything for the production of Mangowein. Thought I' dessert hors d'oeuvre. Shoulda kept the waters going. In my opinion, the Lao climate should be about the same as in Myanmar.
Thank you for your suggestions on appetizers. I suppose I should get my appetizer a little thicker. Hello, I am in Myanmar and I also tried to find some wholemeal. I' ve got a sack of cornmeal and germs and I' m mixing them with powder. I have a succesful appetizer for sour dough appetizer 2 years back from attack, a little crisp pinapple bouillon and topping.
When it began to bubble, the attach was substituted by powder. Didn't try my hands on an appetizer again, but you might try some pinapple to give her a thrust--