Відео

Do you use sea salt?

I want to put it in loaf pans instead of a big circle loaf

Great

What kind of flour?

Gorgeous bread!

The idea that you have to discard sourdough starter is a myth and it’s ridiculous.

What about the height of the bread? Is it also the starter's fault? Or the shaping or scouring?

Congratulations!!! 🎉 ❤ Just ordered your book. Thank you for sharing your passion very inspiring. 🌺ALOHA🥰

I always add salt fairly early in the process as well and I don't seem to have any problems.

this was very disturbing to watch.

I’d still eat both

I got yall, feed starter higher ratios of flour and water to make it less acidic and develop bigger bubbles. If you store in the fridge, feed the starter a couple times before using it for bread to regain strength. A big difference to the dough for me was using bread flour instead of Ap flour, helps the dough strech and stay strong and rise better. Stretch and folds develop the strength of thr gluten which will help it rise. Autolayse (adding flour to water without salt or starter and letting sit) helps the flour absorb the water and makes the dough more consistent and easy to mix/handle. When cooking your loaf (i use dutch oven) i cook at 500 for 17 min with rice underneath the bread and a sheet of parchment so the bottom doesnt get too dark. I also put ice in then quickly put the lid on to keep in steam, after 17 min i turn down the temp to 450 and cook with the lid off for 20-30 min. When i take the lid off i also spray the top with water, helps the top not get too dark at the center where my score usually is. Let cool for atleast an hour, if you cut open too soon the steam will realse and stop cooking the inside of the bread and leave you with a gummy crumb texture. It sounds like so much but once you get your timings and methods consistent its much easier to get a loaf you want

What is that brown contraption sitting on the counter, at the beginning of this video?

Thank you 🤷🏼‍♀️👨🏻‍🍳

You are the best!

Should you throw away the hooch or add it to your discard jar, if saving for pancakes etc Thanks for your videos and tips! ❤

Right on! Fridge starters are the way to go!

So confused about temperatures tell I remembered I'm american and your Australian

So easy! Excited to try

"I see her... She looks radiant..." 🤣🤣🤣

I did my first discard last night, fed it and about 14 hours later it's more than doubled in size. Does that mean I can make sour dough now?

What kind of flour do you use?

Man my father got cancer and the monster just came out....he got better and we no longer talk. Glad life goes well and can be appreciated by some people.

Lovely ,unique and sincere

After all preparation, she managed to be a gorgeous bride. Just a lovely wedding!

I agree... with the simplification! It's a big journey to discover that. ❤

who cares! i eat it all!

Why does it smell so bad? Is it supposed to?

why did you do like 400 hundred rolls?

Maybe probably 😂

But which one is good?

Hey girl! Zest your citrus in one direction against microplane! You won’t get any pith 😊 Lovely cake and happy bday to your dad! 🎉

Mary Grace, my starter has been ready for weeks.... But i don't have a Dutch oven in which to bake it. Is there another way? 🙏❤

How to make dry cheese 1on1 😂

HAPPY, HAPPY BIRTHDAY TO YOUR DAD! MINE PASSED ON AT almost 93 (4 hours short of midnight before his b-day). I’m so glad to hear about his good fortune, as well as yours. LOVE ON HOME EVERYDAY YOU CAN. They’re so precious and I’d love to be able to bake my Daddy a cake. God bless you both!

I understood aunt Mary…? Anne-Mary makes more sense. When you use honey be sure to put it in the fridge, because it tends to get moldy otherwise.

Dont say the T in croissant... Pls

Simple to the point I love this thank you !

Thank you!

How do you feed your sourdough starter once a week?

Thanks ❤ I hope a can do it ❤😊

i can't get my starter to get and stay super active! help!

Which flour did you use? Who ever knows please reply to my comment 🙏

As long as it’s quick enough it doesn’t matter at all lol, just ask my bread maker ☺️

After the first rise my dough is tooo sticky..what did i do wrong? Followed your recipe book and after 2 attempts ive failed. You say the temperature plays a role to determine if the dough has proofed but even with Taylor proofer (25 degrees) I use it seems like even after 4-6 hrs my dough is still too sticky

To me you is make you sourdough with love and not rules and it so much better. Today I’m in day 9 of my sourdough starter and it’s great healthy and very bubbling. I’ve followed your instructions. Thank you so much. Jealousy has a way of rearing its ugly head.

I want this book send link

Do you have a pdf copy

I feel this bc I made macarons for the first time last week and was very excited yet nervous. I ended up over mixing the batter so they were a little flat but they still tasted great!!

Id love yo hear yoir perspective on this in 15 years and after you have children and are married