Day 7 - Healthy eating

Day 6 - Healthy Eating

Day 5 - Healthy Eating

Day 4 - Healthy Eating

Day 3 - Healthy Eating

Day 2 - Healthy Eating

Had 2 tablespoons of Chia Seeds with Oatmeal for breakfast + 1/2 cup milk. Lunch: (had guests at home so couldn't make a separate no carb meal for myself) 1 cup of rice + chicken drumstick (chicken mandi) for lunch 1 cup semiya payasam (not healthy :-( ) Dinner: Just had a cup of black tea. Have been dipping on lemon 🍋 water. Walked 3.5 miles

Day 1 - Dinner

Day 1 - Afternoon snack

Homemade Samosa and Black Tea Avoided Sugar, added a a tad of Maple Syrup instead.

Also ate two pieces of this awesomeness, someone made this and shared us.

Day 1 - Healthy Eating

Starting at 170.4 lbs Coffee - 1/2 cup Breakfast oats with chia seeds 1 cup milk Lunch - Salad Rotesserie Chicken -1/2 cup Corn Arugula Cherry tomatoes Bell peppers Jalepenos Black Olives Cucumbers Onions Croutons

Splash of Olive Oil Feta Cheese Harissa Hummus

Bread Baking at home

Dinner today...

Sijy's Other Recipes with Sourdough

Artisan bread - mine 350 g warm water about 90°F 100 g ripe sourdough starter 400 g bread flour 100 g whole wheat flour 10 g salt brown rice flour for dusting Autolyse with just flour and water 30-60mins Then add starter and salt make a few fold and coil Fold and coil every 30 mins 3 to 4 times Bulk ferment Shape and refrigerate Preheat the oven with bread cloche to 425°F (218°C) for at least 1 hour. (If using Dutch oven, you may or may not preheat it. I’ve tried either way and didn’t see significant difference.) Cover and bake for 45 minutes. (TIP: Spraying water helps to create more steam and encourages a good oven spring. The bread crust also gets nice blisters from water sprays.) Then remove the cover and bake the bread for another 15 minutes. High hydration and wheat flour 400 g warm water about 90°F 100 g ripe sourdough starter 300 g bread flour 200 g whole wheat flour 10 g salt Roti https://zestysouthindiankitchen.com/sourdough-phulka-roti/ Blueberry muffins https://littlespoonfarm.com/sourdough-blueberry-muffins-recipe/ I tweaked this recipe. I added a touch of heavy cream cause my intuition said so. I did orange zest and lemon zest. And I used plain Greek yogurt instead of the suggested sour cream. I also used a touch more starter - like 10 grams. I like moist! Biscuits https://damndelicious.net/2020/07/24/sourdough-biscuits/?fbclid=IwAR2fv3EsD6hnSWMk7WMasDfRdOGXZnrAkLKi5H5B_bShB9qCx72p3SCsMKk Naan Sourdough naan. Been making this by feel for a few months now and it is always so good. 150-200g 100% hydration starter at peak 200-300g kefir or yogurt 400-600g flour 10g salt 30-50g olive oil Enough water to form a slightly sticky dough Mix everything, wait 20 min, then do 4-6 sets of stretch and folds within the first two hours. Let proof, covered, another 3-8 hours (depending on room temperature.) I let it fully double before shaping it into 16 balls and rolling it out on a floured surface. Cook in ghee on a very hot cast iron skillet, brushing with more ghee and flipping once the top starts to bubble. Banana Muffins or bread https://youtu.be/w0bnlRHsfNg https://thebusybaker.ca/best-ever-banana-muffins/#wprm-recipe-container-2967 3 or 1 cup overripe bananas 120g 1/2 cup starter 1 egg 1tsp vanilla 114g 1/2 cup Butter room temp OR 1/3 cup oil 100g 1/2 cup brown sugar 50g 1/4 Sugar 160g / 1.25 cups flour 1/8 tspNutmeg 1.5 tsp cinnamon 1/2 tsp salt 1tsp baking powder 1tsp baking soda 375F oven for 16-20mins Pizza https://youtu.be/MH-EClQB8As 400g flour 80g active sourdough at its peak 240g water 10g salt This pizza dough has a hydration of approx. 63% - this also means that it is very friendly to work with. Mix all the ingredients together let it rest for 30 mins Divide aend leave the dough to rise for 3 hours at room temperature and then in the fridge - preferably until the next day. 482 for 3-5 mins 2x 800g flour 160g active sourdough at its peak 480g water 20g salt Chocolate biscotti 1 cup (8 oz, 224g) sourdough discard 2 large eggs 60 ml olive oil 2 teaspoons vanilla extract 320g all purpose flour 100g cocoa powder 380g granulated sugar 1 tablespoon baking powder 1/2 teaspoon table salt 100g or more dark chocolate chopped roughly Mix all wet ingredients, sift dry ingredients into it, minimal mix, add chocolate. Shape into 2 logs (using wet hands). Bake at 180c for 35 minutes until firm. Cool. Cut into desired size annd bake 10 more minutes on each side Red rice appam made using discard 3 cups of rice soaked for few hrs 1/2 cup freshly grated coconut 2-3 tbsp poha Discard 2 tbsp Grind all the ingredients to make smooth batter.. Batter consistency to be little thicker than rava dosa consistency.. Ferment overnight.. Cinnamon roll icing Jamie Langford • 4 oz cream cheese 113g • 3-4 tbsp butter 40g • ~1 cup powdered sugar 105g • Splash of vanilla 6g • 3 tbsp maple syrup 45g • ~.5 g sea salt Attachments area Preview YouTube video Banana Chocolate Chip Muffins Made With Sourdough Discard Preview YouTube video Best SOURDOUGH PIZZA Tutorial for Homebakers

Sijy's Babka Recipe

Babka ~Recipe yields 2 babka loaves~ Ingredients (Sweet Stiff Starter) 60g sourdough starter 180g high protein flour 80g water 30g sugar Ingredients (Dough) 460g high protein flour 40g sugar 8g salt 225g milk 2 whole egg (110g) 40g unsalted butter All of the sweet stiff starter Chocolate Filling 130 g melted dark chocolate (I used 70%) 120 g melted butter 10 g cocoa powder 10 g powdered brown sugar 50 g roughly chopped chocolate or chocolate chips (optional) https://www.mydailysourdoughbread.com/yummy-sourdough-chocolate-babka/?fbclid=IwAR1KcYJEfxx-gm0f-EjgmtLZJ3u4xsVGuKY7hnwvGX9I552Ke8M8zE4CyvA_aem_AYu1jr-EK9Mxw41J8wiK7nxQ6Z92Yxxxk-4DX6Bqlp2KIqfqOY4LWe7yqXUrK59xBS8&mibextid=Zxz2cZ

Recipes from Sijy

Autumn - Malaysian lady https://www.facebook.com/profile.php?id=100057101184601&mibextid=LQQJ4d https://m.youtube.com/@autumn.kitchen?mibextid=Zxz2cZ These are the recipes from her.Read 180C as 350F Sandwich by Autumn *Sweet stiff starter* 30g sourdough starter 90g flour 40g water 15g sugar *Dough* 230g bread flour 20g sugar 4g salt 110g milk 1 egg 20g butter All of the sweet stiff starter Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down the dough and round it up. Rest 15mins ➡️ Pat to degas and fold all corners to the middle, round it up. ➡️ Dust the dough surface and place with seam side up in a 21cm boule basket ➡️ Final proof at 28C for 3-3.5hr or until dough is puffy ➡️ Tip out the dough on parchment paper ➡️ Score and place it in a Dutch oven (optional) or loaf tin ➡️ Bake at 180C for 20mins covered, 180C 15-20mins uncovered ➡️ leave cool before slice Note 🗒️ - you may place dough in fridge while preheating oven to ease the scoring later — baking in Dutch oven is not absolute necessary. You may bake on a tray too. 2x *Sweet stiff starter* 60g sourdough starter 180g flour 80g water 30g sugar *Dough* 460g bread flour 40g sugar 8g salt 220g milk 2 eggs 40g butter All of the sweet stiff starter Whole-wheat sandwich Autumn This is 30% wholegrain loaf, used up my last bit of wholewheat (~10%) and balance with Emmer flour (~20%). hydration was pushed higher too as wholegrain generally absorbs more water. * Whole grain sandwich loaf* (recipe makes 2 loaves) 320g Bread flour 40g Wholewheat flour 100g Emmer flour 40g Sugar 8g Salt 110g Egg (2 egg) 245g milk 40g butter 350g sweet stiff starter *Sweet Stiff Starter* (triple in 7-8hr at 27-28C) 60g starter 180g flour 80g water 30g sugar • Bulk Proof 1hr at 28C • Divide dough and round into a ball, rest 15mins • Shape and place into loaf tin (20x10x10cm) • Final proof 3.5hr at 28C • Bake at 180C 40mins #sourdough #sourdoughsandwich #wholegrain #emmerflour #wholewheat #sweetstiffstarter Brioche https://youtu.be/GzEftBhIoeY https://fb.watch/ke3GGI9Df1/?mibextid=YCRy0i ~ Brioche Crumb ~ brioche is enriched dough. It is more challenging to knead up brioche compare to any basic sweet dough. So if you intend to practise to perfect the bread crumb, start with a normal sweet dough. But the theory applies across for both sweet dough and enriched dough. Here are some pointers to achieve the shreddy crumb :- * Dough temp - try to control dough temp not to exceed 26C during kneading. That helps to get a finer texture of crumb * Window pane - knead to good window pane. For sandwich loaf/brioche, thin window pane is crucial to achieve the shreddiness of texture * Degas properly during preshape gives a finer crumb * Do not over proof. Over proof dough gluten is weaker hence will not give a perfect structure to the bread ~ Recipe make 2 loaves ~ *Sweet Stiff Starter* overnight 7-8 hours 50g starter 150g flour 70g water 25g sugar *Dough Ingredients* 400g high protein flour 70g sugar + 20 8g salt 100g milk 3 egg (165g) 140g unsalted butter All the sweet stiff starter * tin size - 20x10x10cm ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter gradually and knead until dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C. ➡️ Divide dough into 6 equal portions. Round each into a ball, rest for 15mins. ➡️ Shape the dough and place 3 into each loaf tin ➡️ Proof until 90% of the tin ➡️ Brush with egg wash (optional) ➡️ Bake at 180C for 35-40mins Death by Chocolate Buns For chocolate lovers, this recipe gives extra boost with triple chocolate flavor (cocoa powder, melted chocolate and choc chips). ~Death by Chocolate Buns~ *Sweet Stiff Starter* 25g starter 75g bread flour 32g water 12g sugar *Dough* 175g bread flour 20g sugar 4g salt 6g cocoa powder 95g milk 40g whipping cream 30g melted chocolate 20g butter 25g cocoa chips (optional) All of the sweet stiff starter Pan size - 8x8” (20x20cm) Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter, melted chocolate and choc chips till dough comes together and is strong. ➡️ Add butter and melted chocolate in 2-3 batches and knead until fully incorporated and dough achieves window pane. ➡️ add choc chips and mix to combine ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down dough and divide into 16 equal portions ➡️ round the dough and place in 8x8” (20x20cm) tin for final proof, 3.5-4hr at 28C. ➡️ Bake at 170-180C for 20mins #chocolateshokupan #shokupan #sourdoughshokupan #sourdoughbread #sourdoughloaf #sourdoughsandwichloaf #chocolatebread #deathbychocolate #wildyeast #naturalyeast #levain #sweetstiffstarter #deathbychocolateshokupan Death by choc Bread I love sandwiches for breakfast. Chocolate spread or coconut jam goes well with a thick slab of butter, and pairs well with a cup of coffee. How do you eat your sandwich bread? This is my death by chocolate bread. Recipe can be found below ~Recipe makes two loaves~ *Sweet Stiff Starter* 60g starter 180g flour 80g water 30g sugar *Dough* 420g bread flour 40g sugar 8g salt 15g cocoa powder 230g milk 100g whipping cream 80g melted chocolate 40g butter 50g cocoa chips (optional) All of the sweet stiff starter Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter and melted chocolate till dough comes together and is strong. ➡️ Add butter and melted chocolate in 2-3 batches and knead until fully incorporated and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down dough and divide into 6 equal portions ➡️ Shape the dough and place each into the greased tin (10x10x20cm) for final proof, 3.5-4hr at 28C. ➡️ egg wash ➡️ Bake at 170-180C for 40-45mins Souffle milk bun! This time I added chocolate filling.. The whole process is shared in my youtube channel (link shown below). Remember to turn on the subtitles. https://youtu.be/yAJjHgTvGL0 *Sweet Stiff Starter* 50g sourdough starter 160g high protein flour 70g water 30g sugar *Dough* 360g high protein flour 40g sugar 20g milk m 6g salt 190g milk 80g whipping cream 40g unsalted butter All of the sweet stiff starter *Filling* 200g chocolate callets *Souffle Crust* 65g unsalted butter 30g icing sugar 65g low protein flour 60g milk 11x11” (28x28cm) pan Filling - chocolate chips/callets Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter gradually and knead until fully incorporated and dough achieves window pane. ➡️ bulk proof dough for 2hrs at 28C ➡️ punch down the dough and divide into 16 equal parts ➡️ wrap the dough with butter cube ➡️ Place on a greased pan (8x8”) for final proof, 3.5-4hr at 28C. ➡️ egg wash and pipe the soufflé crust ➡️ bake at 180C for 20-25mins Honey Yogurt Shokupan My sis passed me a big tub of yogurt but since my family doesn’t like plain yogurt so I have been using it in my bakes. My bread turned out to be super duper soft. If you have excess yogurt or love fluffy Shokupan, try this recipe. 🔺YouTube video has been uploaded in my Chanel. Remember to turn on the subtitle for full details. https://youtu.be/mQ4x0L3xXIk ~Honey Yogurt Shokupan~ *Sweet Stiff Starter* 60g starter 180g bread flour 80g water 30g sugar *Dough* 460g bread flour 30g sugar 30g honey 8g salt 150g milk 200g yogurt 40g butter All of the sweet stiff starter

Starter with Potato Flakes

Ingredients: 3 table spoon Instant Mash Potatoes 3 table spoons white sugar 2 and 1/4 teaspoons of active dry yeast 1 cup of Luke warm water Instructions: Start with a clean mason jar. Add warm water and all the other ingredients listed above. Sir with the thin end of wooden spoon Cover the jar with kitchen towel. Let it breathe, so do not cover it airtight. ( Warm place, room temperature are the best fot the bacteria and yeast to go on a feeding party) Stir the starter everyday. Fifth Day: Feed the starter Add 3 tablespoons of instatn potato flakes. 3 tablespoons of white sugar. 1 cup of lukewarm water. Stir well and let it sit for 6-8 hours at room temperature. After it has sat out for 8 hours, stir the starter well before you remove 1 cup of the starter to make your sour dough bread (recipe posted). Keep the remaining started in the fridge. Repear the steps from Feed the Starter every 5 days

Sarah's Sourdough Bread Recipe

Ingredients Part 1 Starter - 1 cup Sugar - 1/2 cup Salt - 1 teaspoon Oil - 1/2 cup warm Water - 1/2 cup ( at 90 degrees F) Part 2 Bread flour - 6 cups - Unbleached & Sifted (King Arthur) Mix together all the ingredients listed in Part 1. Add flout to the mixed ingredients. Stir with a wooden spoon. Then use hands till you get a nice elastic dough ball. Line a bowl with oil and place the dough bowl in it, cover it with foil or towel, allowing air to get in and allowing dough to breathe. (DO not cover it airtight) Allow it to rise for 12 hours, you can leave it in the oven. To make loafs: You can use clay pans or cheap pans that are thinl Spray the pans with Pam. Raising time can be 6-8 hours, rainy days are better. Plants need moisture, , air and food to grow. If the loafs rise for too long, it can drop due to overproofing. Baking: Prehear oven to 350 degrees F. Bake for 22-25 minutes. You can spread a little butter on it to make it pretty. Once baked let it sit for 10 minutes before you cut it, this is to make the loaf more firm. Timing Suggestion: Mix the started at 6 a.m. At 10 am mix the dough. Let it rise till 10 p.m. At 10 p.m. put it into loaf pans and let it rise till 6 am. Bake