5 posts
Balancing structure with home-milled whole wheat and bread flour. In a cool environment, starting from levain, controlling hydration, not chasing big holes—just observing whether the structure holds and fermentation is on point.
A sausage recipe inspired by German hunter's sausage, adapted for Taiwan's climate
Carbonara is a classic Roman pasta — the real version uses only guanciale, egg yolk, and cheese. No cream.
Documenting my fourth attempt at European-style bread, analyzing the failures: not enough hydration, unhealthy yeast, folding too early
A 2kg sea bream × 7 days of aging × using every part — from aging to butchering to serving