Fixing my oven…

I don’t fix my oven, that is my husband’s job..

Oh well,  It was the same ignition wire again!  How many times did I burn this ?

May be 4 times…  😦

This oven is over 16 years old, and I have just overused since we moved in. lol



I may be able to start baking from tomorrow… 🙂



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Posted by on March 18, 2017 in How to make raisin yeast water


Strawberry short cake for my daughter’s birthday.

I broke my oven two days before my daughter’s birthday.  I tried to bake a small cake with the toaster oven that I have.  It didn’t go well as I expected. They were not evenly cooked, there was ugly dense in the center etc…  but the taste was okay.

I am so lucky that I have a very nice neighbor who has been being friends more than the neighbor, so I baked two sponge cakes.  My daughter LOVES the neighbor’s daughter whose name is Christina.  My daughter and Christina were my assistant on the day. They almost grew up together since my daughter was born.




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Posted by on March 17, 2017 in How to make raisin yeast water


I broke my oven again.. but..

I have been baking three to four times a week for a month now although I hadn’t have updated til now.

Last night, I prepared two sourdough loaves, I was so happy to transfer these ready -to-go dough into the oven to see their oven springs.  Ah oh… I forgot to preheat the oven,though I previously used it for dinner anyway.. the temperature was 245F. So, I tossed them into the oven.

After 15 minutes, I was surprised to see their oven springs!

274 Then I tried to increased the temperature to 430F, but the oven temperature kept going down and down.. 😦   ”  The ignition code is burned again!!! may be two of them..)


I may try the method again when I make hard bread!

The taste was as good as usual.  🙂


Happy baking!





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Posted by on March 16, 2017 in How to make raisin yeast water


Quick Japanese sandwich loaves.

Japanese sandwich loaf ( quick bread)

It has been over 2 years since I made this bread.  And what?  I forgot to add salt!!


Well, they are still edible… 😛

I really need to prepare every ingredients on the table for now!


Happy baking!


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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.



Posted by on April 21, 2016 in How to make raisin yeast water


Rustic bread with pure sourdough ( 70% hydration)



Recipe:   2 loaves

Levain :  Used 70% hydration sourdough       314g

Final dough:   King Arthur all purpose flour   779g

King Arthur whole wheat flour      69g

Water               524g

Honey               11g

Molasses        4g

Salt               19g


Method is the same as the Rustic bread with raisin yeast water


My family and I have been liking more and more sourdough bread, which has more sour flavor to the bread.

I have been baking this bread once or twice a week for now.  We all love this bread.


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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.





Posted by on February 1, 2016 in How to make raisin yeast water


Sourdough bread

It had been a long and severe winter this year, which affect my bread badly that I was not able to bake nice bread. So, I took a break such as many animals hibernate in the winter.

I have dried pure sourdough starter . I soaked some of them in purified water a couple weeks ago and worked on until it was ready to bake.  I started to bake about 10 days ago, but I keep forgetting to take pictures.



I made rustic bread  instead of using raisin yeast water.

This sourdough is slightly sour, which I was looking for, and I am very pleased with this bread.

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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.


Posted by on April 21, 2015 in How to make raisin yeast water


Crumb comparison


  Fresh fruit yeast water vs Dry fresh yeast water

I tried many kind of fresh yeast water, then I have always had a question.   Why are all of the crumb with fresh fruit yeast water are so moist? Sometimes, they taste good, sometimes they have too much moist.  As daily breads, I rather make raisin yeast water bread.

However,It is good to bake these kind of breads with fresh yeast water when I look for something new.

From my experiences, Strawberry yeast water bread didn’t have much moisture compare to apple yeast water bread.  Grapefruit yeast water was the worst that nobody liked the flavor to the bread when I made.

Raisin yeast water bread crumb is just like regular bread that we taste at bakery shops, but, raisin yeast water bread has more pleasant smell and aroma.

That is my conclusion that Pectin in fresh fruit yeast water makes moist crumb. The more pectin in the fresh fruit, the more you will get moisture in the bread. I also think that fresh fruit high in pectin interrupt to rise.

Dry fruits don’t have enough pectin to make Jelly, except adding more sugar or fresh fruit juice.  In additon to say,  you may be surprised the fact that fully ripe fresh fruits have less pectin than unripe fresh fruits.



 Reference:  from Wikipedia

Sources and production

Pears, apples, guavas, quince, plums, gooseberries, oranges and other citrus fruits, contain large amounts of pectin, while soft fruits like cherries, grapes and strawberries contain small amounts of pectin.

Typical levels of pectin in plants are (fresh weight):

  • apples, 1–1.5%
  • cherries, 0.4%
  • oranges, 0.5–3.5%
  • citrus peels, 30%

The main raw materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar beet is also used to a small extent.

From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5. During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution. After filtering, the extract is concentrated in vacuum and the pectin then precipitated by adding ethanol or isopropanol. An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations, pectin also precipitates with proteins and detergents).

Alcohol-precipitated pectin is then separated, washed and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins. When this process includes ammonium hydroxide, amidated pectins are obtained. After drying and milling, pectin is usually standardised with sugar and sometimes calcium salts or organic acids to have optimum performance in a particular application.[11]

Worldwide, approximately 40,000 metric tons of pectin are produced every year.[ci



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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

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Posted by on May 28, 2014 in Crumb comparison



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