Some reader asked me is there any standard calculation for the amount of sourdough starter to use to make bread. From my experience, for rusty or country sourdough bread, usually use very little of starter, around 25%-30% ( starter over total dry ingredients), as to slower down the fermentation and create very nice aroma and mild tangy taste of sourdough bread. As for Asian type of soft bread, based on my own calculation, usually i use about 70-80% (starter over total dry ingredients) , as to speed up the proofing process in order not to get a sour taste of bread. You know it will not taste nice if a soft buns tasted sour right?
This time i baked this batch of red bean buns using homemade red bean paste, and use very simple bread ingredients which easy to make, still resulted soft and nice buns.
Natural yeast from sourdough starter can be very versatile, not only can make into bread, even can use it to make baozi, steamed cake , kuih-muih, pancake, waffle and etc. This time i used it to bake a chiffon cake and great that it work well too. The best thing is I can't detect any sour taste and it just tasted like normal chiffon cake. So when you have discard sourdough starter, instead of throw it away, why not use it to make a chiffon cake?
Nowadays many people like to consume coconut related products example like extra virgin organic coconut oil, fresh coconut water and etc as they believe coconut is good for our health. When i combined fresh coconut water with natural yeast from sourdough starter to make this white loaf, i believe this is consider a super food ^_^.