Kimchi & Cheese Sourdough Loaf

Kimchi and cheese? Talk about an incredible combo! It’s like a flavor explosion in your mouth – tart, salty, and packed with that irresistible umami punch. Personally, I can’t get enough of it, whether it’s in a gooey grilled cheese sandwich or a comforting mac & cheese bowl. And you know what’s the best part?…

Sourdough Discard Pretzel Knots

Craving Bavarian-style pretzels without the hassle of working with lye? These lye-free Sourdough Discard Pretzel Knots got you covered. The recipe uses baking soda to achieve that iconic pretzel crust, bringing you the look and taste similar to the Bavarian original. This recipe uses a spiked sourdough discard dough to expedite the rising process and…

Flamin’ Hot Sourdough Loaf

Get ready to spice up your bread game with this Flamin’ Hot Sourdough Loaf! This unique recipe combines the tangy goodness of sourdough with a fiery kick of heat.

Black Sesame Milk Bread

Milk bread is one of the first breads I learned to bake— 9ish years ago! I remember looking for a recipes on Pinterest and was surprise to find a very simple one on Anita Chu’s blog. Since then, I have been using it as a base for a bunch of different flavor combos. For this…

Salted Egg Yolk Sourdough Focaccia with Chili Oil & Garlic

This is currently my favorite focaccia flavor! And my friends and family are loving it too. A unique Chinese twist on classic focaccia bread. The recipe combines the richness of salted egg yolk, the fiery kick of chili oil, the aromatic essence of garlic, and the moderate tang from sourdough to create a flavorful and…

Making and using sourdough breadcrumbs

Have you ever found yourself with a bunch of leftover bread that’s starting to get stale or hard? Don’t throw it away! Instead, transform it into breadcrumbs and use them to create new recipes. This is a great way to reduce food waste and make the most out of your ingredients. Personally, I often do…

Spam Fried Rice Sourdough Loaf

Got some leftover Spam and cooked rice sitting in your fridge? Don’t let them go to waste! Turn those ingredients into a Spam Fried Rice Sourdough Loaf. By combining the salty goodness of spam with the aromatic flavors of fried rice and the delightful crunch of bread, you’ll create a unique and delicious dish that’s…

Sourdough White Cheddar & Onion Stuffed Bialys

These white cheddar and onion stuffed sourdough bialys are light, chewy, simple, and flavorful. It uses the 2 day slow, cold fermentation method used in my Sourdough Neapolitan Pizza Dough recipe to develop flavor and get that quintessential Neapolitan-style chew. It makes a wonderful breakfast, quick lunch or side item. It’s also convenient grab-and-go item…

Sourdough Caramelized Onion Sesame Flatbread (Zhima Dabing)

This tall layered sesame flatbread is a twist on zhima dabing. It is made with wild yeast (sourdough), giving the bread an extra depth of flavor. The sourdough dough is then rolled out and laminated with sweet and rich caramelized onions. After, it is enveloped with sesame seeds to create a crisp and nutty crust….

Chili Oil Sourdough Focaccia

You may have seen my Easy Overnight Sourdough Focaccia recipe. It is an 85% hydration focaccia and it makes the softest, chewy focaccia. This Chili Oil version leverages the same process, replacing the olive oil used with Chinese Chili Oil, giving the focaccia a smokiness and firey heat. The spiciness of the focaccia is really…

Sourdough Ube Crumble Sweet Rolls

These Sourdough Ube Sweet Rolls are soft, nutty and sweet. The ube halaya filling keeps the dough soft and tender and the cookie crumble on top adds a textural contrast. It is super easy to make and best part? You mix the dough the night before and you’ll have soft rolls ready in the morning!…

Easy Overnight Sourdough Focaccia

Look at those crumbs, isn’t it just dreamy? Sourdough tends to be pretty involved, but making focaccia is very simple to make. For anyone new to sourdough, making focaccia is the best thing to start with. Under or over-proofing is probably the one thing to look out for, but sourdough is time forgiving, allowing a…

Soft Raisin Yogurt Buns

A couple months ago, I ran an experiment involving making bread with Tanzhong, Yudane and Yogurt. I am still wrapping my head on how to present all that information in a blog post but the high level conclusion is this: incorporating any of the three creates a more tender bake than without. These yogurt buns…

Sourdough Discard Butter Milk Buns

Circular aluminum trays fill with golden, buttery, ultra soft milk buns are a common sight in my parents home growing up. The simple buttery milk bun is the most common (not to be confused with Butter Milk Bun), but occasionally we have ones with raisin or filled with coconut paste. I didn’t realized there was…

Black Sesame Bostock

Have you ever had bostock? It is a pastry made with enriched bread and frangipane– think toast topped with almond croissant filling. I had it for the first time about a year and a half ago when I saw it on a menu at a trendy bakery. I didn’t recognize the name and was intrigued….

Toasted Milk Mantou (Steamed Buns)

I saw Ruth Tam toast milk powder in her instagram story and right then and there I could already smell and taste its genius. I have been making some simple sourdough milk mantou the past two days and I thought I would continue the mantou making streak by making a toasted ultra milky version. This…

Zhima Dabing: Sesame Scallion Flatbread (Sourdough or Yeasted)

Zhima Dabing is a Chinese flatbread and is the leavened version of the popular crisp & flakey Cong You Bing aka Scallion Pancake. It literally translates to “scallion big pancake”. The process in making zhima dabing and cong you bing is very similar– the main difference being that there is more dough and it needs…

Sourdough Discard Mini Crescent Rolls [or yeasted]

Bite sized crescent rolls. Its simplicity makes it a versatile base for other pairings such as butter, jam and compote. Great or snacking or as an horderve. Sourdough Discard and Yeasted recipe available below. Tips for success The dough is a wetter dough and can be sticky. It should come together as you continue to…

Sourdough Discard Garlic Cheddar Pull Apart Bread

Garlic is my favorite aromatic. It just follows salt and pepper on frequency of use in the kitchen. And it is the star of this pull apart bread. The dough is infused with garlic butter and each bread layer is brushed with garlic butter before generously sprinkled with cheddar cheese, brushed again before it goes…

Pork Sung Bun [Sourdough or Yeasted]

Pork Sung aka Pork Floss Buns are my all time favorite Chinese Bakery Bread. Savory with just a touch of sweetness and creaminess from the mayo— its just perfect ? Almost every time I visit a Chinese bakery with my parents when I was younger, I would get this. Costing only $0.75, it, with some…

Sourdough Discard Multipurpose Soft Bread Rolls (Tangzhong)

This is the sourdough version of the Multipurpose Soft Bread Rolls (Tangzhong) that I posted earlier. Leverage this bread recipe to make stuffed breads like Anpan and Char Siu Bao or simply, hamburger buns! Tips & Recommendations for a successful bake:

Baked Ube Bun [Sourdough or Yeasted]

Soft and fluffy asian sweet bread stuffed with sweet and nutty ube paste. Naturally leavened or yeasted, you’re choice! Just follow the or recipe instructions. The main difference is the leavening agent being used and rest time. Tips & Recommendations for a successful bake: Do not skip the egg wash. It makes the buns nice…

Overnight Sourdough Cream Cheese Stuffed Bagel Bites

Growing up in New York, I was spoiled by the abundance of delis selling amazing bagels. It was not until I moved away did I realized, with dismay, the lack of quality bagels (and pizza for that matter!) in other areas. Although I still can’t get my hands on New York bagels, making bagels at…

Multipurpose Soft Bread Rolls (Tangzhong)

Soft and fluffy bread rolls. Don’t mistake them for milk bread which is the sweeter and more delicate cousin. These bread rolls have substance and can stand up to heavier fillings like char siu and curry, making them the perfect base for your customizations. One of my favorite ways to use them? As burger buns!…

Basic Steamed Milk Buns (Mantou)

The basic yeasted steamed bun recipe to build upon for all your customizations. For a sourdough version, see this post: Sourdough Basic Steamed Buns (Mantou). As much as I love naturally leavened bread, believe it or not, my preferred way to make steamed bread is actually using commercial yeast aka active dry yeast. A lot…

Sourdough Espresso Mantou (Steamed Bun)

A sourdough twist on the traditional Chinese steamed milk buns (mantou). I really like sourdough in flavored steamed buns– especially for flavors like coffee, which has an acidic profile. It compliments the light tang of the sourdough really well. To a point this may even work well as a long ferment/overnight dough (using maybe only…

Black Sesame Bao & Mantou (Steamed Bun)

Mantou: Steamed bunBao: Stuffed steamed buns Growing up, we always had at least 3 different types of steamed buns stocked in the freezer at any given time. They’re such a quick and filling snack– although it is best steamed, there have been many occasions where I have blitz one up in the microwave (it’s never…

Rustic Overnight Sourdough Bread Rolls

I cannot resist fresh out of the oven bread. My mouth just waters thinking about breaking into the crisp crust, inhaling its sweet, nutty and roasty aroma, and that steamy, soft & fluffy interior. And having that fresh in the morning with a cup of steamy coffee? Theres very few things in the world as…

Sourdough Discard Bavarian Pretzels

A good Bavarian/German pretzel just hits the spot. I can eat them forever, plain, just like a good loaf of bread. Most traditional German pretzel recipe calls for lye, but that is too intimidating for me knowing how clumsy I am. This small batch sourdough discard pretzel recipe uses a baking soda bath instead– similar…

Easy Overnight Sourdough Sandwich Bread

I love overnight recipes because they work so well for sourdough and are so simple and low-stress. This 66% hydration Overnight Sourdough Sandwich Bread is vegan, rustic, and mildly tangy. It calls for mixing and kneading the ingredients the night below and letting it go through a long slow overnight proof. In the morning, the…

Honey Basil Olive Oil Cornbread (sourdough or not)

When it comes to Southern comfort food (and BBQ), cornbread holds a special place in many hearts. Its golden crust, fluffy texture, and distinct corn flavor make it a beloved side dish. In this blog post, I invite you to embark on a culinary adventure with my Honey Basil Olive Oil Cornbread (sourdough or not)….

Honey Oat White Bread

Growing up, honey oat was my favorite sliced sandwich bread so naturally it is one of the first few types of bread I made. I leveraged the honey oat bread recipe from My Cooking Spot and made some tweaks along the way to fit my preferences. Here is my version of the Honey Oat Sandwich…

No-Knead Yeasted Artisan Bread

This stupid simple, foul proof, overnight, no-knead bread is so hassle-free that it’s been my go-to artisan yeasted bread recipe for several years. I highly recommend it for anyone new to bread making, not only because it is easy, but because the long overnight ferment makes really good, flavorful bread, and it super convenient– allows…