A New Obsession

Sandy Breads 2

It’s been a while since I last posted. Months actually. The funny thing is, my Stats page tells me this site has been getting regular hits every day.  Without exception every day someone views  Ham Choy is Kiam Chye is Hum Choy.   If I was a Views hound, I’d rename the blog to The Ham Choy Chronicles and post exclusively about this Hakka staple.

Too bad I am not a hound.   I blog about what I like and I have a new obsession: Bread.

The first time I made bread was when I was in Singapore and homesick for a  traditional Jamaican style sweet bread:  Home-made Easter Bun … the Non-Fail Version.

Encouraged by my limited success I continued to make  more bread.  That was two years ago.  Fast forward to November 2017 when I signed up for an advanced workshop on Artisan Bread at the King Arthur School @ The Bread Lab in Washington State.

For four days I learned how to make bread.  Straight dough, enriched doughs, biga, poolish, sourdoughs, ryes. We covered all the basics of handmade, long rise bread. Some of it went over my head but I grasped the fundamentals and relished the fruits loaves of my learning.

Ever since I’ve been making hearth style breads regularly.  I don’t buy grocery bread anymore. And I’m still learning.  There are vast libraries of knowledge on breads and  legions of bread enthusiasts in the blogosphere.  I’m joining them. Every week I’ll be posting something about bread.

Sorry, Ham Choy readers.

But who knows, maybe someday I’ll experiment and create an new type of bread: Ham Choy buns.  You’ll be the first to know.

Toronto, Canada. 2018 

 

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