There is no reason not baking bread after buying 'Healsio'.
Anyway I brought back Super Camellia from Japan (supposed to use it in Japan for baking practice but no time to use all), just try to bake to find Healsio baking habits...
I added a pinch of Citric Acid...
Just a pinch...
It was big mistake...
eh? how come no gluten film???
eh? how come never become big???
after finish baking, the bread was very very very sour!!!
a pinch of citric acid was too much...
Like that, of course, yeast cannot be active, of course cannot make gluten film...='(
I somehow felt it may not be success...
Wasted precious flour...
after such shocked incident,
baked another bread as usual.
This is well baked...
just baked...taste much better when it's cooled down.
I found Super Camellia flour is silky texture and when it is room temperature, wheat fragrance is better than when just baked.
Flavourful but quite no taste.
Anyway I brought back Super Camellia from Japan (supposed to use it in Japan for baking practice but no time to use all), just try to bake to find Healsio baking habits...
I added a pinch of Citric Acid...
Just a pinch...
It was big mistake...
eh? how come no gluten film???
eh? how come never become big???
after finish baking, the bread was very very very sour!!!
a pinch of citric acid was too much...
Like that, of course, yeast cannot be active, of course cannot make gluten film...='(
I somehow felt it may not be success...
Wasted precious flour...
after such shocked incident,
baked another bread as usual.
This is well baked...
just baked...taste much better when it's cooled down.
I found Super Camellia flour is silky texture and when it is room temperature, wheat fragrance is better than when just baked.
Flavourful but quite no taste.
