Ladi pao | Ladi pav (dinner rolls)

I never imagined I would be baking bread at home. But then as you know things happen and you end up really surprising¬†yourself by doing things you never dreamt about doing in the first place. As intimidating as baking bread seem, it really isn’t, once you get past that initial fear! I still consider myself an amateur in this area, and still have a long way to go! The different kinds of flour, bakers percentage, hydration, bulk ferment, sourdough, artisan, Polish, biga to name a few are words that I’ve probably never ever came across before! Now I know the words, but still, have to know how to work with a couple of them. I have tried my hands at sourdough and I hope to do a post on that in the coming months too ūüôā For today let’s see how to make these basic ladi pao/pav/¬†dinner rolls.

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Hello everyone!

Continuing with the Lina‘s cake challenge for the month of February, this is my second submission- Kugelhopf!¬†The¬†judges for this month‚Äôs fabulous challenge are Suzanne and Jhuls.

Kugelhopf also known as Gugelhupf, Guglhupf or Gugelhopf is a Southern German, Austrian, Swiss¬†and Alsation marble cake¬†or Bundt cake¬†.Gugel- is supposedly a variation of the Midle high German¬†gugel(‘hood’), while -hupf is a variation of Hefe (‘yeast’).It is said that the -hupf part comes from the German word h√ľpfen (to jump), as the yeast dough literally “jumps out of” the cake pan. ( Source- wiki) Continue reading →

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