My wife is back on her baking kick (yay!), more meringues and bread experiments. Thanks to the cheap dried yeast from High Street Market, I think we'll be making a lot more doughy treats this year.
This specimen may be a little flat, but has a great texture and taste.
On a slight tangent, has anyone seen any poppy seeds in Seoul? I fancy making some poppy seed bloomers and rolls, but haven't seen those crunchy black gems around the place. Any ideas?