Angie's Home Kitchen

Angie's Home Kitchen I'm a full-time mom who is passionate in baking and cooking who likes to share with her friends!

This is a beautifully executed sourdough crumb.
08/09/2026

This is a beautifully executed sourdough crumb.

天气太热了，只用到15%酸种，让它慢慢发。这样慢发出来的面团，不仅能保持极佳的面筋弹性，还能因为长发酵积累出更细腻复合的风味！
13/08/2026

天气太热了，只用到15%酸种，让它慢慢发。这样慢发出来的面团，不仅能保持极佳的面筋弹性，还能因为长发酵积累出更细腻复合的风味！

一大早切开看到这么漂亮的组织，一天的心情都会被治愈🥰
17/07/2026

一大早切开看到这么漂亮的组织，一天的心情都会被治愈🥰

面团水合和发酵都到位的紫薯欧包。高粉 90%古麦 10%水 78%盐 2%酸种 20%紫薯泥 80克水合1.5小时/一发5小时/冷藏16小时
11/07/2026

面团水合和发酵都到位的紫薯欧包。

高粉 90%

古麦 10%

水 78%

盐 2%

酸种 20%

紫薯泥 80克

水合1.5小时/一发5小时/冷藏16小时

高粉250,全麦粉50,酒种60,水240，盐6一发5小时，冷藏15小时这张切面图展示酒种高水合过发特征，这块面包虽然瘫了，但吃起来口感非常软糯、湿润，且带有酒种独特的甘甜和全麦的麦香。
11/06/2026

高粉250,全麦粉50,酒种60,水240，盐6

一发5小时，冷藏15小时

这张切面图展示酒种高水合过发特征，这块面包虽然瘫了，但吃起来口感非常软糯、湿润，且带有酒种独特的甘甜和全麦的麦香。

Sakadane Pumpkin Sourdough ~The crumb structure is absolutely gorgeous!5 hours bulk fermentation and cold re**rd for 16...
05/06/2026

Sakadane Pumpkin Sourdough ~The crumb structure is absolutely gorgeous!
5 hours bulk fermentation and cold re**rd for 16 hours.

Look at that crumbs structure!For a young ,pure sakadane culture driving a lean, unsweetened dough, this is a spectacula...
28/05/2026

Look at that crumbs structure!For a young ,pure sakadane culture driving a lean, unsweetened dough, this is a spectacular result.

22/05/2026

很活跃的米曲酒种

除了中间的洞，其它的都挺好的，大家知道是什么原因吗?😁前2名答中有奖哦！😆
28/02/2026

除了中间的洞，其它的都挺好的，大家知道是什么原因吗?😁

前2名答中有奖哦！😆

阳光般温暖，呼吸感十足金黄欧包😎
24/02/2026

阳光般温暖，呼吸感十足金黄欧包😎

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