Banh Mi

24 Jan 2024

My best result baking so far was following Aimee’s Cooking’s video on Banh Mi. It was everything as promised. I ditched the 10 year old dry yeast I was using a bought new instant yeast, which I am sure helped. The flour was also new high-gluten flour. I also used the bread improver mentioned in the video. Definitely would make this again. They also keep fairly well.

So far I’ve made

• sourdough
• baguettes
• Japanese milk bread
• Yorkshire pudding
• Dutch crunch
• banh mi

It looks like I’m going to be baking every weekend into the future to use up the sacks of flour and get some ROI on the equipment. Also need to keep the sourdough starter alive.