Baking bread is a test of patience. For someone like me with almost no patience, it is a huge challenge to not rush. Before Thermomix, my breads were hit or miss. With the Thermomix, I can finally bake. Then come the next challenge of baking bread that will stay soft and not have "yeasty" taste.
Hokkaido milk bread with Tangzong method has worked well for my family when they crave for soft bread like store-bought ones.
However, since I love crusty artisan bread, and while I enjoy sour dough, my kids are less appreciative of the sour taste, I have been experimenting with water kefir since some people have successfully used WK as natural starter for their bread.
The taste is nice and without the distinctive sour taste of sour dough. Although I used passion fruit 2F starter, there is no distinctive hint of passion fruit after the bread was baked.
The other advantage of using water kefir is not having to manage the sour dough starter discards since 2F is used. Make sure your fruits in 2F are fizzy enough to make active starter. From start of WK fermentation until baking, the process takes about 72 hours.
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