u/mmfliprat

This sourdough focaccia loaf has been sitting in my freezer for a month and it’s still soooo good. Forget what people say about sourdough being expensive - you really get the best bang for your buck because it’s fermented, you can freeze it, and it’s delicious.

What I sometimes make with frozen sourdough focaccia - canapés. Slice the focaccia 1/4 inch thin. Lay it out on a cookie sheet, bake in the oven at 220C for 7 mins. Your trusty air fryer does the job too, just don’t overtoast it. You want the edges crunchy, the crumb still soft. Then layer the following: butter (I use Echire), a mashed anchovy, some diced onions, and parsley. Easy snack to make when surprise guests suddenly show up at your doorstep. In my case, I just made them for me.

Very easy to live like a queen with a few freezer and pantry staples :) Homemade in Quezon City, Philippines 🇵🇭

512g bread flour 440g water 10g salt 50g starter. 5hr bulk fermentation at 35C, cold retard at 7C for 14hrs. Adjusted hydration at thebakersconverter.com because it can get slack, though you also want that to get airy crumb for focaccia. No need to shape - just multiple folds every 30mins for 5 hours before retard. Pull out at 430am, let it rise until 730, dimple with EVOO then add salt and rosemary. Baked at 240C with steam injection for 20mins. Versatile, freezes well. I have a month old stash just for making smash burgers. Made in Quezon City, Philippines 🇵🇭

Blisters at hour 3. Ambient temp: 34C. Sourdough baking in the tropics is fast and furious 😆🇵🇭

50g whole wheat 450g bread flour 10g salt 380g water 75g starter; on the 3rd coil fold, add 75g pickled jalapeños (air fry first to drain liquid, 7-10mins), and 75g cheddar cheese (I just ran out of orange cheddar use that for a pop of color). 5hrs of bulk fermentation only since we bake in the summer heat (35C), cold retard at 7C, bake the next day. Adjusted weight and hydration with thebakersconverter.com This loaf is perfect for making tomato bruschetta. Made in Quezon City, Philippines 🇵🇭

70g each. Reduced sugar. Sourdough discard provides moisture. Perfectly cooked at 190C 9mins. Homemade in Quezon City, Philippines 🇵🇭

No fancy lattice work but does the job. Best part? The entire pie contains a total of 75g of sugar only (mixture of regular cane and coconut sugar). The crust is made with sourdough discard and French butter. Homemade in Quezon City, Philippines. 🇵🇭

We Filipinos grew up with this. Now it’s in sourdough using real homegrown purple yam. Added queso de bola bits (Marca Pina brand). 5hr bulk fermentation, 14hr retard at 7C, bake at 270C. For your conversion needs (especially non US bakers) try my free tool: thebakersconverter.com. Hope it helps!

I don’t sell this on riseartisanal.com I just make it for me. Sesame is essential for focaccia bun making.