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For further clarification, please email us at info@itsallgood.sg

itsallgoodsg

Not perfect but IT'S ALL GOOD!
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Today is World Chocolate Day! So it's apt that I e

Today is World Chocolate Day! So it's apt that I eat something chocolate today, I guess. 😋 What is your favourite chocolate dessert? I like mine dark and slightly bitter, and with a good cup of coffee. #worldchocolateday #worldchocolateday2021 #chocolatecake #flourlesschocolatecake

Another tiered cake without cream. Can I say this

Another tiered cake without cream. Can I say this cake attempts to be healthy with fruits on the outside and inside? 😜

Top tier: Cherry Almond Tea Cake
Middle tier: Blueberry Lemon Cake
Bottom tier: Fresh Pineapple Butter Cake.

I had the pleasure of running a short course on ca

I had the pleasure of running a short course on cake design for mums from the homeschooling community. I'm thankful for the experiences we shared and it's a bittersweet ending to mark the end of my homeschooling journey. This cake design course is cathartic, if I may say so.

Just completed an order for Furla. Do you know wha

Just completed an order for Furla. Do you know what the most challenging part of making 200 packs of cookies is?
.
.
.
Tying the bows! 😄

And yes, we are open to customised orders. Simply send us a DM to discuss!

#itsallgoodsg #cookies #customised #customisedgifts #doorgift #weddingfavourssg #weddingfavours

"Is that chocolate chip with nuts ? Anyway it’s

Have you ordered your CNY goodies? This year's cel

Another look at the Dark Chocolate Sablé from our

Orange Butter Cookie. This cookie taste of orange

Orange Butter Cookie. This cookie taste of orange and butter, with a hint of vanilla and sea salt. The edges of this cookie is crisp with the slightest yield in the middle.

I'm a kopi kinda person but I think these delicate cookies go well with a cup of tea.

Each bottle has is going $22, $10 off for every 5 bottles. Order form would be up tomorrow!

Dark Chocolate Sablé. I've been working on this r

Dark Chocolate Sablé. I've been working on this recipe to achieve the perfect level of crunch, "crumbliness", saltiness and thickness and I think this is it.

This cookie is made with so few ingredients that it's necessary to use the best quality as far as possible because each player shines through each bite.

As mentioned in the previous IG stories, this is the LBD (Little Black Dress) of the cookie world; it's a staple, classic, simple and tasteful (perhaps tasty here); every woman or in this case, every person, needs a bottle of this in their snack stash!

If you are keen to order this for CNY, do turn on your notifications for pre-order announcement during mid-week!

#itsallgoodsg #chocolate #chocolatesable #chocolatesablé #cookiesg #bakersofinstagram

So glad to get back to decorating cake. Thank you

So glad to get back to decorating cake. Thank you @belsym for the opportunity and I feel so honoured to be baking E's cake for two consecutive years! 🥰😘

#itsallgoodsg #unicorn #unicorncake #waferpaper #waferpapercake #waferpapersail #nakedcake #rusticcake #funfetti #funfetticake #texture #texturejunkie

A sneak peek into the Christmas Cookie Box. 🎄☃️🎁🍪

Music: have yourself a merry little christmas
Musician: Rook1e

#itsallgoodsg #cookies #cookiebox #christmascookies

Better late than never? I deliberated for a long t

The Teochew in me cannot help but add some olive v

The Teochew in me cannot help but add some olive vegetables into my sourdough. I think I'm going to do this more often; it's an umami bomb!

#olivevegetables #sgeats #teochew #teochewfood #itsallgoodsg #sourdough #sourdoughsg #opencrumbmastery #bakersofinstagram #天然酵母 #天然酵母麵包 #bread #brot #パン #天然酵母パン #酸种面包 #naturalyeast #wildyeast #panealievitazionenaturale #painaulevain #хлебдомашний #fermentation #artisansourdough #artisanbaker #自家製酵母 #自家製酵母パン #crumbshot #breadart @sourdoughbreadart #breadbosses

An all white loaf yesterday to test out French T65

An all white loaf yesterday to test out French T65 flour. I have been hearing from fellow bakers that this flour is challenging to work with and it lends itself to lower hydration formula BUT the flavour is superior.

So I embarked on a 60% T65 and 40% high protein Japanese flour loaf. True enough, the dough was stickier and it was done proofing in 3 hours! I quickly proceeded to shape it and I had to stitch the dough thrice to get some decent tension.

To my relief the loaf did rise beautifully but the crumb was less open and airy than I'd like. After consulting a sourdough FB group, I learnt that T65 is soft wheat, hence the quality is different from hard wheat flour. I guess I was expecting to get the same dough feel from T65 as my other high gluten bread flour and as a result I overhandled the dough.

Great lesson learnt on working with T65 and I'll certainly be baking more with it as I like the taste.

#itsallgoodsg #sourdough #sourdoughsg #opencrumbmastery #bakersofinstagram #天然酵母 #天然酵母麵包 #bread #brot #パン #天然酵母パン #酸种面包 #naturalyeast #wildyeast #panealievitazionenaturale #painaulevain #хлебдомашний #fermentation #artisansourdough #artisanbaker #自家製酵母 #自家製酵母パン #crumbshot #breadart @sourdoughbreadart #breadbosses #T65

Dino couldn't wait! #itsallgoodsg #sourdough #so

Dino couldn't wait!

#itsallgoodsg #sourdough #sourdoughsg #opencrumbmastery #bakersofinstagram #天然酵母 #天然酵母麵包 #bread #brot #パン #天然酵母パン #酸种面包 #naturalyeast #wildyeast #panealievitazionenaturale #painaulevain #хлебдомашний #fermentation #artisansourdough #artisanbaker #自家製酵母 #自家製酵母パン #crumbshot #breadart #breadscoring #sgbaker #breadstagram @sourdoughbreadart #breadbosses

Sourdough Bagels. I'm no bagel expert but I'm told

Sourdough Bagels. I'm no bagel expert but I'm told it's supposed to be dense and chewy and I read that a good bagel has a thin crisp crust with soft but chewy interior. I took a bite of one a minute after it comes out of the oven and it sounds about right!

I can't wait to add other flavours to it - caramelised onions, cinnamon raisin, herbs etc.

What is your favourite way of enjoying a bagel?

Flour used: Japanese 1st Grade High Protein Flour

Recipe adapted from @baked_theblog

#itsallgoodsg #sourdough #sourdoughsg #bagel #sourdoughbagel #newyorkbagel #bakersofinstagram #天然酵母 #天然酵母麵包 #bread #brot #パン #天然酵母パン #酸种面包 #naturalyeast #wildyeast #panealievitazionenaturale #painaulevain #хлебдомашний #fermentation #artisansourdough #artisanbaker #自家製酵母 #自家製酵母パン #crumbshot #breadart #breadbosses #sgbaker #f52grams

My favourite from yesterday's bakes because the be

My favourite from yesterday's bakes because the belly was so S-T-R-E-T-C-H-E-D! I'm right now working on achieving great oven spring and open even crumb. I realised using the right flour helps a lot (other than the right amount of bulk fermentation and proofing).

Flour used: Japanese 1st Grade Bread Flour, Spelt Flour

#itsallgoodsg #sourdough #sourdoughsg #opencrumbmastery #bakersofinstagram #天然酵母 #天然酵母麵包 #bread #brot #パン #天然酵母パン #酸种面包 #naturalyeast #wildyeast #panealievitazionenaturale #painaulevain #хлебдомашний #fermentation #artisansourdough #artisanbaker #自家製酵母 #自家製酵母パン #crumbshot #breadart #breadscoring #breadface @sourdoughbreadart #breadbosses

That loaf that got neglected while I was changing

That loaf that got neglected while I was changing bedsheets, sweeping the floor and folding clothes. It got so overproofed that it was sticky and almost impossible to shape. It also got stuck to the banetton lining so I attempted to "unstuck" it by using more rice flour and eventually I removed it from that banetton, reshaped the "slime thing" and put it into another heavily floured banetton. Long story short - do not do housework at the end of bulk fermentation!

The taste, though, is sublime. The homemade candied pomelo peel (made by my mum) perfumed the whole loaf and it was a delight eating the bread on its own. I think a pot of Chinese tea would go well it.

Also, please allow me to introduce the background music put together by Asher. I can't wait to use more of his composition in my videos! 😁 All thanks to @djpaulsilver who's patiently and lovingly guiding him.

Making sure the sweet potato cubes are well distri

Making sure the sweet potato cubes are well distributed. Some say this is OCD. I say 我走火入魔 (compulsive)了！🤣 Seriously I really like the scientific part of sourdough; I like that I can have "control" of the results by varying some factors but at the same time I need to use my experience and even intuition to "ensure" the results that I want. Ironically, I can also bake with the exact recipe every time, yet results may differ to varying degrees because many factors are at play that I can't control, e.g. humidity.

Isn't life the same? We can do our best to be consistent and give our all but the outcome may be unexpected. However, it can still be an enjoyable ride, just like how my bread can still be delicious even if it didn't turn out the way I want it!

#itsallgoodsg #sourdough #sourdoughsg #opencrumbmastery #bakersofinstagram #天然酵母 #天然酵母麵包 #bread #brot #パン #天然酵母パン #酸种面包 #naturalyeast #wildyeast #panealievitazionenaturale #painaulevain #хлебдомашний #fermentation #artisansourdough #artisanbaker #自家製酵母 #自家製酵母パン #crumbshot #breadart #breadscoring #breadface @sourdoughbreadart #breadbosses #breadislife

This is the resulting loaf from the chocolate doug

This is the resulting loaf from the chocolate dough I posted on my IG story two days ago. This, together with the cheese sour, is a crowd favourite. By crowd I mean, my family. 😝

There's hardly any hint of sourness here, perhaps due to the strong flavours from Dutch cocoa and orange zest. I think the addition of coconut sugar helps with that too.

Cocoa, dark chocolate couverture, hazelnuts and cranberries. I can have that with kopi-O every day but I have too many other flavours I want to try!

Recipe
280g bread flour (mix of Canadian and T65, can't recall proportion but more Canadian)
30g spelt
10g AP flour
30g Dutch cocoa
260g water
65g starter
6.4g salt
40g coconut sugar
1-2 tsp Orange zest
hazelnuts, cranberries and chocolate (measured with my heart! 😄) Around 30g each

Autolyse flour and water 1 HR
Add starter 30min
Add salt 30min
Mix cocoa with a little water to get stiff paste, mix into dough (took quite long as it was difficult to distribute cocoa paste), mix sugar and orange in at the same time.
Rest 30min
Fold in the rest of the ingredients
Rest and coil fold when you see dough has relaxed. I didn't look at time but watched the dough instead.
Total BF around 4.5-5hr (I think cocoa kinda caused the fermentation to be slower)
Shape, rest 15min, CR
Bake 30min 250°C, 15min 220°C (tent with foil after 5min)

If you give it a go, I would like to see your yummy loaf too! Tag #IAGsourdough.

#itsallgoodsg #sourdough #sourdoughsg #opencrumbmastery #bakersofinstagram #天然酵母 #天然酵母麵包 #bread #brot #パン #天然酵母パン #酸种面包 #naturalyeast #wildyeast #panealievitazionenaturale #painaulevain #хлебдомашний #fermentation #artisansourdough #artisanbaker #自家製酵母 #自家製酵母パン #crumbshot #breadart #breadscoring #breadface @sourdoughbreadart #breadbosses

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