Originally Posted by
LapLap
Love that as everyone is going down the - now crowded - sourdough starter route, you are careering down the yudane highway.
I got a text today saying that the dried yeast I finally managed to source is being packed and shipped. Now that eggs are available again, and with decent amount of yeast (500g - woohoo) a sweet milk bread will be a welcome alternative. Just need some harts horn salt and I can tackle melon pan.
I jumped on the sourdough train about a year ago. Judging from social media trends, its a very crowded train. Looking forward to going down the yudane highway, now that I learned the proper Japanese term and can look for more recipes. Most places I've referenced use the Chinese term, tangzhong.
Lucked out with yeast and the flour, I happened to stock up on a large package of instant yeast and a large (10 lb) sack of flour a month before the stay at home order. I'm glad the large packs of European-style butter (82% butterfat) are still available.
Melon pan has been on my hit-list for things to bake. Do you have a good resource for Japanese pastry/baking recipes?