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Hi Susan, Use the cloth you have but make sure you dredge it heavily in rice or rye flour before placing your shaped loaf. Gather the sides of the cloth and fold the edges to get a wrap round the dough. Do not wash the cloth after use, just give a good shake to remove the loose flour and hang to dry. Hope this helps.

Hi Merstar, Would you be able to advise the quantity of each ingredients for making it to ice say a 9 inch cake? Thanks again...

Hi All, I am baking some cakes for a friend and am looking for a tried and tested dairy-free chocolate frosting/icing for cakes. Would appreciate any suggestions or recipes. Thanks alot.

Sourdough Bagels.... Cheers... Don

This is a sourdough rye... Cheers... Don

Hi Dan, That's a great tutorial you've done... Appreciate the time and effort you put into doing this even though you are busy with all your other works. Big thanks! Cheers... Don

Fangjin, I forgot to add, Raffles Culinary Academy is in Singapore which is not too far away from Malaysia and I think the taste between Singapore and Malaysia do not differ much... Cheers... Don

Fangjin, There's another place called the Raffles Culinary Academy under the wings of Raffles Hotel. Its a 2 years course with attachment/hands-on in various positions in the hotel culinary setup. Its quite costly though but it should do you good... Cheers... Don

Hi there, The recipe looks fine to me. Guess you might have overmixed or what I call "overbeat" the mixture... Cheers... Don

Hi Anna, I would say 375g of flour will do well plus giving you some dinner rolls. The remaining stuffs(salt, water, sugar and etc) would be easy for you to calculate. Cheers... Don

Hi Debbie, You can substitute it with maple syrup or honey, it should be fine. Cheers... Don

Hi Jim, You might want to try this recipe... 700g Flour 490g Milk or half water half milk 7g Dry baker's Yeast 30g Golden syrup 70g Melted butter 14g Salt The process should be familiar to you so I will not eleborate on it. I hope this will work out well for you. Do let me know... Cheers... Don

Hi there, It's best to soak the rice overnight with some salt in the water to obtain good consistency and I would use glutinuous rice instead of broken jasmine rice unless its the same where you're located. I would line a steamer with cheese cloth, put the rice then cover loosely with the cloth and steam till cooked. It should be sticky and rice is translucent when cooked with a little spring to it. Cheers... Don

Well, its kind of simple to make the dessert, we make it ourself and if you are willing to have a go, let me know and I'll post the recipe... Cheers... Don

Hi there, 440F is about 230C which is fine to put your dough into. I will bake at 440F for about 10 mins or till loaf has a slight brown (with a tray of water at the bottom of the oven) then will reduce the temperature down to 380F and bake till the loaf is ready, about 30 to 40 minutes. Tap the bottom of loaf, it should sound hollow or insert a thermometer into the loaf, if the reading shows 205F (nothing less than 200F) then it should done. Hope this helps... Cheers... Don

Hi Tracey, Here is the thread to a pullman's loaf recipe I put up recently. http://forums.egullet.org/index.php?showtopic=86926 I did not slide on the lid thus the rounded top, slide on the lid to get a square loaf. The recipe uses baker's yeast but if you want to substitute it with a sourdough starter, the recipe is a follows: 150g Starter 225g All purpose flour 200g Bread flour 275g Water or 50/50 milk and water 20g golden syrup 10g Salt 50g butter (optional) * I add raisins to the recipe but you can just have it plain or add anything you desire. Hope this helps... Cheers... Don

Hi Glenbech, You might have over-proof the dough... Try doing the process again, you should be fine this time... Cheers... Don

Hi Tracey, The loaves look fine, seems the dough spread a little too fast before going into the oven... You might want to use a slightly smaller proving basket or banetton so that you force the dough to rise rather than spread sideways during the final rise. What temperature did you bake the loaves in? I normally bake at 230C for 10mins then reduce to 190C and bake for another 30 to 35 minutes or till loaf sounds hollow when tapped. Put a tray of water at the bottom of the oven when baking, this will create steam in the oven. You might want to insert it at the same time you put your dough in for baking. Hope this helps... BTW, I just baked this sourdough loaf today using the starter instead of baker's yeast. I used Glenbech recipe and modified it a little with 50% wholemeal flour and 50% bread flour and used water instead of milk. Thanks Glenbech for the recipe... Happy Baking... Don

Yes, lorinda... 15 secs everytime at 10mins interval for a total of 30 minutes. Example as follows: 10.00am - first knead 10.10am - second knead 10.20am - third knead 10.30am - press dough gently into rectangle and do the 1/3 folds and return to bowl seam side down. Leave for 30 minutes. 11.00am - Slit dough to check for aeration. Once you see bubbles, divide dough into 2 equal parts and shape it into balls. Put the dough side by side into a loaf tin and cover with cloth. Proof for abt 1 to 1.5 hours, once dough has risen above the ream (abt 1 inch) of the tin or double in size, its ready for baking. The rest of the procedure is as per the recipe. Note: If the loaf is ready but the sides are not brown enough , remove loaf from the tin, lay it by its side and baked it for 5 minutes or till desired colour then turn it to the other side and bake for another 5 mins. Cheers... Don

Hi Lorinda, Here's the recipe I tried: 3/4 tsp of dry baker's yeast 175g Warm water (32C to 38C) 175g Milk 250g All purpose flour 250g Bread flour 120g Currants or raisins 1 1/2 tsp of fine salt Olive oil or flour for kneading In a bowl, add yeast, warm water and 2 to 3 tblsp of flour (take from the 500g of flour), whisk together and leave covered for 20 minutes. After that, add remaining flour, salt and milk, mixed with your hands, scrap loose dough from hands and bowl to form a sticky dough. Leave covered for 10 minutes. Oil a clean surface and apply some oil on hands, pour out the dough, knead for 15 seconds making quarter turns and return in a ball shape to a cleaned and oiled bowl. Knead for a total of 30 minutes (3 times of 15 seconds knead at 10 mins interval). Leave dough to rest for 10 minutes, pour dough out, press gently into a rectangle and fold dough in thirds( top & bottom and left & right) then leave for 30 minutes covered. Check dough for aeration then cut dough into 2 equal parts and shape into a ball. Grease and flour a loaf tin (5in x 8in), put the 2 balls of dough side by side into the loaf tin. Cover with cloth for 1 to 1.5 hours or till dough has doubled or slightly higher then edge of tin. Preheat oven to 210C, bake for approx. 15 minutes or till top is golden brown then reduce temperature to 190C and bake till loaf leaves the side of tin (another 30 minutes or so). Cover the top with foil if top is too brown. Remove loaf from tin and cool on wire rack. Have a goooo............ Happy Baking Don

Had some unused baker's yeast so used it to bake a loaf of raisin white bread... Just tried baking this recipe I found and it turn out ok and tasted good... Happy Baking Don

Hi Glenbech, I leave my starter at about 30C temp here where I live and it seems fine. What I have realised though is that I do adjust the final proof time accordingly as the temperature is higher where I live (30C to 34C) thus the proofing time is shorter as compared to the recipe books where the temp are considerably lower, in their 20s. You might want to use rice flour instead of rye flour, it works too and to me its much cheaper than rye where I am located... Happy Baking Don

Hmmm.... seems to be Pain de Mie to me Cheers... Don

Hi Glenbech, I really hope so... I tried a sourdough recipe with 50% hydration and it still turn out fine but crumbs are on the dense side. I am also a beginner in this so I am trying out with whatever I learn. Hi Ron, Your most welcome. Please try the recipe and do post some photos of it... Happy Baking Don

Hi there, From what I have seen so far, the hydration has been close to this %. There are recipes that has lower or some slightly higher. I have realize that you need to be on the gentle side and not to degazz the dough while kneading and folding. From what I have seen and tasted, some focaccia are pretty dense and you might want to think that this is somewhat modified to suit my liking... Apologies if I have not answered you in a more technical manner... Someone help!!! Cheers... Don