{"id":5124,"date":"2021-03-19T08:41:30","date_gmt":"2021-03-19T08:41:30","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/03\/19\/first-spring-of-my-sourdough-lois\/"},"modified":"2021-03-19T08:41:30","modified_gmt":"2021-03-19T08:41:30","slug":"first-spring-of-my-sourdough-lois","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/03\/19\/first-spring-of-my-sourdough-lois\/","title":{"rendered":"First spring of my sourdough Lois!"},"content":{"rendered":"\n

I\u2019m still new to the sourdough owner community and a novice still learning many things with my 6months old Lois<\/a>. We have had a difficult start<\/a>, very… but I must say that I am impressed by its behavior for the past few weeks. I am keeping exactly the same regimen and treatments, keeping it in the fridge during the week and outside during the weekend to bake that I have always had. But now Lois is responding in a beautiful way… is it that spring is in the air? I can’t yet explain it and wish it will last… It doesn\u2019t starve in the fridge after 2 days (Lois is\/was a glutton), rather the contrary. And anytime I use it to bake it has a much better taste and smell and a faster process. It\u2019s making baking easy and very very enjoyable. So pleased that I decided to use it to make bao again. I filled them with what I had in the fridge: onions and smoked sausages. Chiba prefecture has quite a few pork farms and some make rather delicious sausages, that A. likes very very much so I always have some in the fridge, just in case. So here is the recipe of the bao.<\/p>\n\n\n

Bao<\/strong> (makes 8 pieces)<\/p>\n\n\n

For the buns<\/p>\n\n\n