Articles — Thermomix water kefir bread
Posted by Divine Chef on
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...
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