Coco-whip (coconut milk whipped cream)

Need a nitrogen infuser like the isi. tl;dr Thai Kitchen coconut milk cans Warm the can (over 78°F) to melt all of the fat Shake the can to mix everything (the sound will change when it’s mixed) Put the can in the fridge or open it and empty the contents into a isi nitrogen whipper Shake it like 20 times Enjoy! (Put in fridge upside down if there are leftovers) Below are the details.

Cinnamon Rolls

Dough ripe 100% hydration starter 1 1/2 C Use saved discards from starter feeding, stirred down, no bubbles soy milk 2/3 cup sugar 2 tbsp vanilla extract 1 1/2 tsp vegan butter 1 tbsp salt 1 tsp AP flour 285 gr More as needed Mix in stand mixer. It should be very sticky. Use up towards 100 gr more flour as needed. Aim for it to just come off the glass mixer bowl, but still be sticky.

Super Quick Hamburger Buns

Hella fast hamburger buns Mix 10 min rest 12 min bake wut?! Mise en place stand mixer dough hook warm the water pre-heat oven to 400 °F Activate the yeast Active dry yeat 1 Tbsp warm water + extra 132 gr 1 C + 1 extra Tbsp; warm (110°F - 115°F) sugar 2 Tbsp Dissolve sugar in the warm water Add yeast Let it sit for 5 minutes Make the dough vegetable oil 40 mL 8 tsp, about 1/6 of a cup aquafaba 22 mL 1.

Focaccia

Overview This is recipe yields a half-sheet of focaccia (18 x 13" sheet pan, 1" deep). Stand mixer works well. Long rise Use fresh or not too old from the fridge levain. Add everything into a stand mixer bowl and a dough hook. levain/starter 120g gr water 850 gr warm about 80℉ olive oil 20 gr AP flour 1000 gr salt 20 gr After things are mixed, use a scraping tool to get any remaining flour or dough stuck to the sides.

Peppermint Mochaccino

A winter holiday peppermint mocha milk ready for steaming into a cappuccino.

English Muffins

The sponge ripe 100% hydration starter 110 gr Use saved discards from starter feeding AP flour 160 gr wheat flour 160 gr soy milk 2 cup Mix and ferment for 8 hours The dough AP flour 75 gr sponge from above all salt 3/4 tsp baking soda 1 tsp agave nectar (or honey, etc.) 1 1/2 tsp Mix to form the dough Rest 15 minutes Work until smooth and not so sticky Roll out to 1/2" thick.

Levain

ripe starter 1 tbsp water [110 125] gr cool to room temperature 50/50 flour mix [110 125] gr “Dissolve” the ripe starter into water. The amount doesn’t really matter. You’ll need more than 200 gr for the next step. But it’s helpful to make at least 220 gr. Feed the rest or continue your starter with it. Add the 50/50 flour mixture, then mix until no dry flour remains.

Country Bread Boule

Overview This is recipe yields two 85% hydration country loaves. Mix by hand in a large bowl or container that you can also use to do the bulk rise. Preparation Start your levain the night before. You can use a float test to see if it’s ready. Get a glass of cool water and drop a morsel sized part of the levain. If it’s floating, it’s ready! Dough levain 200 gr water 800 gr warm about 80℉ whole wheat flour 200 gr AP flour 800 gr Mix the levain and the water together first, then add the flour.

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