r/PHFoodPics

Ano bet nyo sa dinuguan?Dry or ma sabaw? Dito samin sa bikol walang sabaw tlaga ang dinuguan mejo ma asim at may gata..

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 🇵🇭

Walang suka. Messy kasi kainin sa bus saka umaamoy haha.

Promeat

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 🇵🇭

SOBRANG SARAP!!!!!!!!!!!