Kimchi Pajeon x Dutch Baby

Hybrid of the ultra-puffy, custardy German Pancake spiked with the flavors of Kimchi Pajeon (Kimchi Scallion Pancake). I mean, if this isn’t the perfect-looking savory pancake, I don’t know what is! It’s been a while since I made a Dutch baby! Inspired by @eatlikeanadult’s Dutch baby post, I adapted his Dutch baby base batter for…

S&B Golden Curry Shrimp Pizza

Getting playful with pizza toppings for lunch and honestly, this Japanese-style curry pizza is a đź’Ż YES in my book! I’m a BIG fan of S&B Golden Curry blocks. I will always keep several packs on hand in the pantry for those days when I want to make a quick easy meal or am simply…

Sourdough starter, levain, and discard… what is the difference?

A sourdough starter is a cultivated wild yeast culture made by fermenting water and flour together and maintained with regular feeding. Levain is an off-shoot of the sourdough starter, typically fed a higher ratio of water and flour to increase activity, for the sole purpose of being used to leaven dough. It can also be…

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.

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…

Chestnut Tart Bites

These Chestnut Tart Bites are simple, nutty, and buttery. They are inspired by the classic pineapple tart / pineapple cake, which is a beloved Taiwanese snack. Just like the pineapple tart, these chestnut tart bites features a buttery, crumbly crust filled with a sweet and flavorful filling. The tarts are bite sized and enclosed, making…

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…

Soft Sourdough Discard Tortillas

Transform your sourdough discard into flour tortillas with this easy, and foul-proof sourdough discard tortilla recipe. I enjoy prepping these tortillas in the morning, about an hour before lunch. Simply just mix the ingredients together and let the dough relax. Then, right before lunch, I like to shape, flatten and cook the tortillas on the…

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…

Seven essential sourdough bread making tools

In this post, I am going to share with you some of my favorite sourdough baking tools. I am no sourdough expert, but I have been making and experimenting with sourdough since 2017 so I would say I have quite a bit of practice and have figured out what my favorite essentials are! Here are…

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….

Rustic Sourdough Pita Crisps

These crunchy, flavorful chips are easy to make and perfect for snacking on their own or dipping into your favorite spreads and dips. In this recipe, you learn how to transform your sourdough starter into delicious pita chips in just a few simple steps. With their satisfying crunch and tangy sourdough flavor, these chips are…

Quick and Easy Sourdough Crisps with just Sourdough Discard and Spices

These Sourdough Discard Crisps are made with JUST sourdough discard, seasoning, and spices. It is the best way to use up your sourdough discard and easily and quickly transform into something delicious. The one thing that bothers me about making sourdough discard crackers is that I have to use extra flour. And personally, with a…

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…

Szechuan Peppercorn and Chili Scallion Pancake (Pajeon)

This Sourdough Sezhuan Peppercorn and Chili Scallion Pancake is a derivative of the Korean scallion pancake: pajeon. It is chewy and savory and much softer than the Chinese-style scallion pancake. If you have tried and liked my Sourdough Discard Pajeon (Korean Scallion Pancake), Sourdough Discard Kimchi-Jeon: Kimchi Pancakes or Sourdough Haemul Pajeon: Seafood Scallion Pancake and you…

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!…

Sourdough Discard Pork Sung & Furikake Crisps

Pork Sung and Furikake (specifically nori furikake) are two of my favorite rice toppings. Have you tried them? Pork Sung, also known as “pork floss”, is dried, crispy finely shredded pork. It’s salty, savory and slightly sweet. You can often find them in bread at Chinese bakeries. They look like this. Furikake is a seaweed…

Sourdough Discard Raisin Biscuit Crackers

The excess of raisins in the apartment led me thinking about about raisin biscuits, also known as sultanas, a buttery fruit cracker snack from my childhood. It closely resembles pie crust with raisins sandwiched between and rolled in sugar. Crawford’s is the well known brand, and I can’t recall if that was the brand I…

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…

Overnight Sourdough Orange Sweet Rolls

Below, you’ll find the Sourdough Version and the Yeasted Version of the recipe Bright, citrusy, sweet with just a bit of tang that complements the orange ?. It is topped with orange zest and turbino sugar for some textural crunch. Uses 1 orange and makes 6 rolls. This brioche style bread is perfect for a…

Ginger Scallion Paratha

This flatbread or pancake is inspired by the ginger scallion sauce that is paired with Chinese poached chicken. The most popular being Hainan chicken. It is very simple oil based sauce made of 4 ingredients: ginger, scallion, oil and salt, and is very easy and quick to prepare. The best way to infused the ginger…

Soft & Toasty Scallion Rotilla (Flatbread)

Inspired by scallion pancakes and a cross between a tortilla and chapati/roti. I nickname this, “Rotilla“. Toasted on the outside but soft and layered, this flatbread is meant to be teared and eaten, roti style, rather than in a wrap. Instead of being made with whole wheat flour typical of most rotis, they are made…

Sourdough Chinese Bacon & Chive Pancake

I’ve been loving the Chinese bacon & chive combination since making the Chinese Bacon & Chive Jian Bing. It just makes sense to make it in Cong You Bing (Scallion Pancake) style. The results: next level crisp & flakey savory pancakes! The Process First I finely mince the Chinese bacon and toast them in a…

My sourdough process: starter maintenance & baking schedule

The intention of this post is not to teach but to document and provide transparency to my sourdough process. This is what works for me with my starter and in my environment. Table of Contents Sourdough Starter If you’re looking to build and maintain a sourdough starter, you’re in luck! I’ve had success with various…

Sourdough Chinese Bacon & Chive Jian Bing

My freezer is stocked with probably enough gifted homemade Chinese Bacon (Cantonese: lap yuk) for two years. I didn’t grow up eating Chinese cured bacon, in fact I didn’t grow up eating Chinese cured meats of any sort. They are common in Cantonese dishes but my family is Fuzhounese and growing up we only ever…

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…

Sourdough Discard Pajeon (Korean Scallion Pancake)

Pajeon aka Korean Scallion Pancake is chewy, savory, and fragrant. It is a must-get appetizer for me at Korean restaurants. I have made other variations of it before, all stemming from the same thin base batter: Sourdough Discard Kimchi-Jeon: Kimchi Pancakes and Sourdough Haemul Pajeon: Seafood Scallion Pancake. Since this one is simpler, I used…

Sourdough Discard Almond Cacao Crisps

I’ve been really enjoying (making & eating) sweeter sourdough discard crackers. I made Sourdough Discard Cranberry Almond Crackers last week and they instantly topped all the savory crackers I have made, inspiring me to make more like it. This sourdough discard almond cacao crisp is a cookie-cracker hybrid. I’ve been debating on wether or not…

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 Cranberry Almond Crackers

My new favorite sourdough discard crackers! Unlike most crackers, these are sweet and tangy with a biscotti like nuttiness a harder crisp. Perfect addition to a charcuterie board. This recipe is extra small– makes about 12 crackers– just enough not to have leftovers. For your frame of reference, thats half a baker’s half sheet. Highly…

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 Spinach Tortillas

Best way to eat veggies? Sneak them into carbs! Now you can get double your dose of veggies in one meal. Or if you decide to skip the veggies, you don’t have to feel bad because well, you actually didn’t skip it ?. These Spinach Tortillas are made using sourdough discard and fresh spinach. To…

Flakey Sourdough Discard Biscuits

Growing up, I didn’t like biscuits. In my mind, they were this white, bland, dry, and sad-looking thing that came with breakfast meals. A few years ago, I drove across the country and tried southern biscuits at a cafe called Happy Gillis in Kansas City and Lucile’s Creole CafĂ© in Denver where I started appreciating…

Sourdough Discard Cheddar Biscuits

I never liked biscuits growing up. They were this white, bland, dry, gummy and sad looking thing that came with breakfast meals. A few years ago, I drove across the country and tried some better biscuits at a cafe called Happy Gillis in Kansas City and Lucile’s Creole CafĂ© in Denver, and enjoyed them for the first time. But,…

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…

Sourdough Haemul Pajeon: Seafood Scallion Pancake

Pajeon aka scallion pancake is a must get appetizer for me at Korean restaurant. Unlike the Cong You Bing, the Chinese scallion pancake, which is flakey and crispy throughout, pajeon is slightly crisp on the outside but soft and chewy on the inside. My favorite type of pajeon is haemul panjeon or seafood scallion pancake. It is…

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…

Sourdough Basic Steamed Buns (Mantou)

The sourdough version of your basic mantou. For the yeasted version, check out this post: Basic Mantou (Steamed Buns) When you think sourdough you probably think tangy but it doesn’t always have to be. Naturally leavened bread can be very mild in taste if the leavening agent is relatively young. When I first started making…

Sourdough Neapolitan Pizza Dough

I have been working on perfecting my Neapolitan Pizza Doughs for about 8 months now– first with a long ferment yeasted dough and most recently, this sourdough version. There was a little setback after moving apartments and having to deal with a new kitchen and (unfortunately, a subpar) oven. I am very happy to say…

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…

Sourdough Discard Cong You Bing: Scallion Pancakes

What better way to enjoy scallions in all its glory than enjoying it in a crispy pancake form? This past year, I developed a renewed appreciation for scallions. I can’t seem to have enough! And I am saying this as I’m actively growing new ones from scraps on my balcony. Its fresh crunch and sharp…

Sourdough Discard Cornbread Crisps

Several times a year I am hit with a sudden craving for cornbread. That simple, sweet, crumbly and moist cornbread. And I would dish out the loaf pan and, reluctantly, make a whole loaf… for one (or occasionally for two). I’ll do a decent amount of damage– getting about half way through the loaf before…

Sourdough Discard Pretzel Crisps

I love pretzels. There is just something about that baking soda/lye flavor that is so special. My favorite kind of pretzels is the German-style soft pretzels. I made Sourdough Discard Bavarian Pretzels back in December, and those barely lasted a day (and I made 6!). Tied in second is a pretzel-croissant hybrid, called Laugenecken and…