http://linktr.ee/Shebakesourdough

𝙹𝚊𝚍𝚎 𝙻𝚒𝚖, 502 23rd Street NW, Fife, WA (2026)

04/29/2026

𝕁𝕒𝕝𝕒𝕡𝕖ñ𝕠 & ℂ𝕙𝕖𝕕𝕕𝕒𝕣 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℂ𝕚𝕒𝕓𝕒𝕥𝕥𝕒 ♡

The Fam went crazy over the No-Knead Focaccia step-by-step tutorial last week (pinned to the top of my reels page) 🤩🤩

Would you believe that this, too, is a super easy No-Knead Ciabatta recipe? I’ve been working on it and I’m happy to report that it’s a success 💯💯

I added jalapeños and cheddar 🧀 cubes in this one, and it’s SO delicious you guys are going to LOVE it!

Let me know in the comments if you need the step-by-step tutorial and I’ll share it in the next post!

You guys always ask me for bread knife recommendations. I have a few, ranging from below $50 - $300. However I realised that the most important thing is to maintain the knives well and keep them sharp!

This is the Professional VG2 Knife Sharpener. I’ve always been very fearful and confused about knife sharpeners! I’m glad I found this super easy-to-use and safe knife sharpener. I can now keep my serrated bread knife in tip-top condition! I know how important it is to us bread bakers to get a nice clean slice! No more sticky crumbs or crushed bread loaves! 💔💔💔

💫 As usual, more information and discount link can be found in my bio. Or just comment “knife” and I’ll send you the direct link!

🅡🅔🅒🅘🅟🅔 ♡

Makes 4-6 Ciabattas

350g Bread Flour
280g Water
7g salt
70g Levain (or 3g Instant Yeast)

#天然酵母 #天然酵母パン

04/29/2026

𝕋𝕙𝕖 𝕊𝕠𝕗𝕥𝕖𝕤𝕥 & 𝔽𝕝𝕦𝕗𝕗𝕚𝕖𝕤𝕥 𝔹𝕣𝕚𝕠𝕔𝕙𝕖 𝔻𝕠𝕟𝕦𝕥𝕤 𝕨𝕚𝕥𝕙 𝕍𝕒𝕟𝕚𝕝𝕝𝕒 ℂ𝕦𝕤𝕥𝕒𝕣𝕕 🍩

🌟 ɢᴇᴛ ᴇxᴄʟᴜsɪᴠᴇ ғᴜʟʟ ᴀᴄᴄᴇss ᴛᴏ ᴍʏ ʟᴀᴛᴇsᴛ ʀᴇᴄɪᴘᴇs, ʟɪɴᴋ ɪɴ ʙɪᴏ 🔗

I promise you that these would be the softest and fluffiest donuts with the creamiest vanilla custard you will ever eat!

I made these brioche donuts for the first time and the result was unbelievable! It’s quite a bit of work because I made the custard from scratch too, but oh, the places we’ll go for good food!

I hope you try this recipe, one bite is all you need to fall in 💗!

Let’s hope that everyone gets it this time round! 🤞🤞🤞🤞

#天然酵母 #天然酵母パン

04/28/2026

𝕎𝕙𝕠𝕝𝕖-𝕨𝕙𝕖𝕒𝕥 𝔹𝕦𝕣𝕘𝕖𝕣 𝔹𝕦𝕟𝕤 (ℕ𝕠 𝕖𝕘𝕘𝕤 𝕟𝕠 𝕓𝕦𝕥𝕥𝕖𝕣)

Hey Fam ❤️

You guys have been asking for whole-wheat recipes so here you go!

These whole-wheat burger buns are a nutritious and flavorful alternative to traditional white buns, offering a heartier texture and a richer taste. Made with 30% whole wheat flour, and without eggs nor butter, this recipe is perfect for the health-conscious eaters!

The rich flavour of whole wheat complements the savory taste of burger patties, while their denser structure holds up well to juicy topping! With a slightly nutty flavor with a satisfying bite, making them an excellent choice for elevating your homemade burgers!

These burger buns came out super tall, I would reduce the amount of dough when I make them again the next time 😅

Sweet Stiff Starter :

60g Starter
20g Water
60g Bread Flour
16g Sugar

Main dough :

All of sweet stiff starter
245g Bread Flour
105g Whole-wheat Flour
15g Olive Oil
7g Salt
15g Honey
245g Water

I made this recipe by hand, just like how we mix sourdough. I mix the water, flour, sweet stiff starter and honey together and let it rest for 30 min before adding in olive oil. After another 30 min rest, I did 3-4 sets of coil folds.

Please refer to the recipe link in my Bio for the complete step-by-step process and method. Instant yeast option is available in the recipe link :)

Happy weekend!

#天然酵母 #天然酵母パン

04/28/2026

𝕋𝕨𝕚𝕔𝕖-𝕓𝕒𝕜𝕖𝕕 ℙ𝕚𝕫𝕫𝕒 𝔽𝕠𝕔𝕒𝕔𝕔𝕚𝕒 *ℕ𝕠-𝕂𝕟𝕖𝕒𝕕*

This is my # 1 most popular no-knead focaccia recipe, now turned into a fluffy deep-dish pizza 🍕🍕

This recipe is completely foolproof and it doesn’t require any special bread skills. All you have to do is mix all the dough ingredients everything in the morning, perform some folds and proof the focaccia until double.

This pizza focaccia is baked twice, once to precook the dough and tomato sauce and a second time after we pile on the mozzarella cheese! This method produces an evenly cooked focaccia without burning the cheese. The exterior is light and crisp and the inside is soft and fluffy, so delicious! 😋

As usual this recipe can be made using sourdough or instant yeast, both yield excellent results!

🅡🅔🅒🅘🅟🅔
(I used a 9-inch round pan)

Focaccia dough :

280g Bread Flour
210g Water
6g Salt
60g Levain (or 3g Instant Yeast)
15g Olive oil

Toppings :

Tomato Sauce
Mozzarella Cheese

Method to be continued in pinned comment 👇

🍕🍕🍕🍕🍕🍕🍕🍕

#天然酵母 #天然酵母パン

04/27/2026

𝟙𝟘𝟘% 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℕ𝕖𝕒𝕡𝕠𝕝𝕚𝕥𝕒𝕟-𝕊𝕥𝕪𝕝𝕖 ℙ𝕚𝕫𝕫𝕒 🍕

🌟 ɢᴇᴛ ᴇxᴄʟᴜsɪᴠᴇ ғᴜʟʟ ᴀᴄᴄᴇss ᴛᴏ ᴍʏ ʀᴇᴄɪᴘᴇs, ʟɪɴᴋ ɪɴ ʙɪᴏ 🔗

Ok Fam I am currently obsessed with the Neapolitan style pizza. If you don’t already know, my favourite types of bread are the simple unadulterated ones 🥰

The Neapolitan 🍕 is prepared with just a few fresh ingredients: a basic dough made from flour, water and salt topped with tomato sauce, fresh mozzarella 🧀 , fresh basil 🍃 , and a tiny drizzle of olive 🫒 oil.

In my humble opinion, a pizza tastes best when it is prepared in such a simple way so that I can fully enjoy the flavour and texture of the dough, which is the 🌟 in this recipe!

I made 30 pizzas in 30 days and these were pizza # 32 and # 33! Turns out that pizza is a completely different (from bread) beast altogether! It is definitely a fun and exciting challenge for me and I’m still practicing and learning everyday 💪💪

🅡🅔🅒🅘🅟🅔

600g 00 Flour
90g Levain (at peak)
400 - 420g Water
15g Salt

#天然酵母 #天然酵母パン

04/25/2026

𝕁𝕒𝕡𝕒𝕟𝕖𝕤𝕖-𝕊𝕥𝕪𝕝𝕖 𝕊𝕠𝕗𝕥 & ℂ𝕙𝕖𝕨𝕪 𝔹𝕒𝕘𝕖𝕝𝕤 ♡

🌟 ɢᴇᴛ ᴇxᴄʟᴜsɪᴠᴇ ғᴜʟʟ ᴀᴄᴄᴇss ᴛᴏ ᴍʏ ʟᴀᴛᴇsᴛ ʀᴇᴄɪᴘᴇs, ʟɪɴᴋ ɪɴ ʙɪᴏ 🔗

Most of us would have heard of the New York or Montreal bagels, but have you ever tried a Japanese-style 🥯?

It’s super fluffy and chewy with a delightfully thin crust. The Japanese-style bagel is very popular in Asia and we often see snaking queues outside the popular bagel bakeries. The bagels come in a variety of flavours with different fillings.

With this easy recipe in both metric and non-metric measurements, we can now make these 🥯 at home!

This small-batch recipe makes 2 classic bagels.

🅡🅔🅒🅘🅟🅔

Makes 2 Classic Bagels

1 Cup Flour /125g
1/4 Cup Milk/ 60g
2 Tbsp Levain/ Sourdough Discard 30g
1.5 Tsp Sugar/ 7.5g
1 Tsp Honey/ 5g
1/2 Tsp Salt/ 2.5g
1 Tsp Oil (optional) / 5g

🅜🅔🅣🅗🅞🅓

➡️ Combine everything (hold the oil) and knead the dough until it comes together

➡️ Add oil and continue kneading until it becomes smooth (no need for window pane).

➡️ Proof until (almost) double.

➡️ Divide into 2 portions and roll them into tight balls. Rest for 10min.

➡️ Shape into bagels.

➡️ Proof until double.

➡️ Put a pot of water to boil

Boil for 10-20 sec each side and longer if you prefer more chewiness.

➡️ Drain the bagels and place them on a non-stick baking paper.

➡️ Bake at 200C for 20min.

Happy weekend Fam ❣️

#天然酵母 #天然酵母パン

04/25/2026

𝕂𝕠𝕣𝕖𝕒𝕟 𝔾𝕠𝕔𝕙𝕦𝕛𝕒𝕟𝕘 𝔹𝕒𝕘𝕖𝕝 𝕨𝕚𝕥𝕙 𝔾𝕒𝕣𝕝𝕚𝕔 𝔹𝕦𝕥𝕥𝕖𝕣 ℂ𝕣𝕖𝕒𝕞 ℂ𝕙𝕖𝕖𝕤𝕖 🧀🌶️

The Korean Gochujang Garlic Butter Cream Cheese Bagel is the spicy, savory, umami-packed star that demands the spotlight! 🌶️✨

A warm and chewy homemade Gochujang bagel, slathered with velvety cream cheese whipped to perfection and dipped in a savoury and sweet garlic butter dip! The flavor? Addictive. The vibe? Pure Seoul street food meets brunch royalty!

Every bite hits the spot with creamy heat, tangy depth, and just enough spice to wake up your tastebuds and keep you coming back for more. Whether you’re a foodie or a K-pop fan, this K-style remix will be your next obsession!

Don’t sleep on this one! 👑🥯🔥

#天然酵母 #天然酵母パン

04/24/2026

ℍ𝕠𝕨 𝕋𝕠 ℝ𝕖𝕙𝕪𝕕𝕣𝕒𝕥𝕖 𝕐𝕠𝕦𝕣 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 𝕊𝕥𝕒𝕣𝕥𝕖𝕣 🫙

⚠️ GET the detailed written instructions on how to reactivate your dehydrated starter, just leave a comment below with the keyword “starter”!

💫 ᴜsɪɴɢ ᴘʀᴏ sᴏᴜʀᴅᴏᴜɢʜ sᴛᴀʀᴛᴇʀ ᴋɪᴛ
ᴇxᴄʟᴜsɪᴠᴇ ᴅɪsᴄᴏᴜɴᴛ ʟɪɴᴋ ɪɴ ᴍʏ ʙɪᴏ

💫 ᴏʀ ᴄᴏᴍᴍᴇɴᴛ “sᴛᴀʀᴛᴇʀ” ᴛᴏ ʀᴇᴄᴇɪᴠᴇ ᴛʜᴇ ᴅɪʀᴇᴄᴛ ᴅɪsᴄᴏᴜɴᴛ ʟɪɴᴋ!

In Part 1 of my video (post dated 20 Jun 2024), we talked about how to dehydrate our sourdough starter so that we can keep it for an extended period of time without the need to feed it, until we decide to use it again.

This method is great for situations when we have to stop baking for some time and we want to preserve our starter in its most active state even though we won’t be able to feed it for that period of time.

Many of you then asked, how can we reactivate the dehydrated starter when we wish to resume bread-making.

After my recent holiday, I finally had time to bake after a month so I reactivated my dehydrated starter (in powder form).

I was pleasantly surprised that my starter started rising after the third feed and on Day 3, it started doubling!

I baked 2 loaves of sourdough on Day 4 and they came out great! The dough took a little longer than usual to proof which produced a deliciously tangy loaf that I love! With some TLC and frequent feeds, my starter is now tripling within 5h at 25C.

Reactivating your dehydrated starter is super easy and the method is explained in the video.

I’m using the KNEADACE PRO STARTER JAR KIT 🫙. It comes with a wide-mouth glass jar for easy pouring and cleaning, temperature sticker, breathable cloth cover, elastic band, spatula and non-slip base 👌

Have a great week ahead fam ❣️

#天然酵母 #天然酵母パン

04/24/2026

𝟷𝟶𝟶% ғᴏᴏʟᴘʀᴏᴏғ ʙᴀsɪᴄ sᴏᴜʀᴅᴏᴜɢʜ ʀᴇᴄɪᴘᴇ ♡

Hey Fam ❤️

Want to learn how to make sourdough bread?

Thousands of homebakers have made my 100% Basic Sourdough recipe successfully with great results!

For a limited time only! Get your hands on my GREAT VALUE BUNDLE where you can get both my e-books :

✅ 𝐇𝐨𝐰 𝐭𝐨 𝐁𝐮𝐢𝐥𝐝 𝐚 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 𝐒𝐭𝐚𝐫𝐭𝐞𝐫 𝐟𝐫𝐨𝐦 𝐒𝐜𝐫𝐚𝐭𝐜𝐡 (40 pages with FAQs)

and

✅ 𝟏𝟎𝟎% 𝐅𝐨𝐨𝐥𝐩𝐫𝐨𝐨𝐟 𝐁𝐚𝐬𝐢𝐜 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 𝐑𝐞𝐜𝐢𝐩𝐞 & 𝐆𝐮𝐢𝐝𝐞 (62 pages with FAQs)

to kickstart your sourdough journey!

Be empowered with all the basic concepts you need to know and get ready to make your first loaf successfully today!

💫 Link in Bio or send me a message with a comment “VALUE BUNDLE” to receive the direct link! 🤗

#天然酵母 #天然酵母パン

𝙹𝚊𝚍𝚎 𝙻𝚒𝚖

04/29/2026

04/29/2026

04/28/2026

04/28/2026

04/27/2026

04/25/2026

04/25/2026

04/24/2026

04/24/2026

Address

Telephone

Website

Alerts

Contact The Business

Shortcuts

Share

Category