Doesn’t work… 🐜🐜🐜🐜🐜🐜🐜🐜

❤️❤️❤️

Will this work with ground golden flax or does it have to be whole seeds?

Hello Maggie, I just came across your video tonight, I have been making sourdough for several years now I still don’t quite know how to figure out the hydration level. Can you please tell me what hydration level your bread is? Thank you and by the way your bread looks absolutely beautiful.

its tempting to add them during the folds! thanks for this!

This has really helped me understand the thought process. Most videos brush past this step in learning - the critical thinking aspect. You are a good teacher.

Great idea with putting my oven thermometer in the Dutch oven. Thanks I am definitely adding this on my next bake ❤

Today is January 21 2025 and I did this method. I am floored how easy it was and what a beautiful rise I got. I will be sticking to your method and telling everyone to try this too ❤

I am beginning to realize that when I weigh each item separately on my cheap scale my bread turns out better. I don’t think my scale can truly measure large quantities especially if I add more items.

Well Maggie, was looking for when to add fruits, nuts, or jalapenos. Thank you. We both like the same type of background music.

Excellent

Does it work with L Reuteri?

The maximum allowable rent increase at once typically depends on local laws and regulations, which can vary widely by country, state, or city. Here are some general guidelines: Canada: In provinces like Ontario, there is a rent increase guideline set each year, usually between 1-3%. However, there are exceptions for newer buildings or units.

It is delicious, and holds up well for several days if stored correctly. We have not purchased a single loaf of bread since I made this several days ago, also, it makes excellent toast. As for the 8-12 hours, I make the dough in the evening and bake in the morning, no big deal. That said, I am going to factor the recipe and reduce the size by 25%, the loaf is simple too large for the two of us.

Call me a heathen, but... I mix all my inclusions in at the very beginning. I put them into the fairly warm water with the salt, wait 20 minutes then add my starter. I gently blend this thoroughly before adding the flour. I mix until every bit of flour is hydrated. Rest 30 minutes before the stretch and folds. I do 3 sets in 30 minutes intervals. Let rise to double. Shape and proof on the counter top. 60% hydration dough. Sometimes enriched with butter and sugar. Sometimes baked in a loaf pan. Always delicious with perfectly distributed ingredients. Both dry fruit and nuts. Easy peasy.

What percentage hydration did you use?

This is great, thank you!

This is amazing! Thank you for sharing. I have been vegan a while and have never seen this method before. Does it work well in old southern recipes like chess cake squares, vinegar pie etc? The ones that require a lot of eggs?

There’s no link!!!!!!!

I just used the flamethrower

I just used the flamethrower

I dont know why Im watching this as a vegeterian lol

Confused a little. All the videos I've watched on making the starter takes out a certain portion of the starter, feed it and move to the next step: feed it on a daily basis, rinse & repeat for several days. What happens to the remaining starter mixer that wasn't used? Is it thrown away, used to make another batch of starter or used to make something like pancakes...ect.

Hi, Can I used flax meal that is powered already? Let me know. Thanks I want to make Almond flour bread

Another useless shorts

Thank YOUUUUUUUUUUUUUUUU!!

i add everything in the beginning.. always

Thank you!!!!! I had tightened down the height screw trying to fix the shaking and it made things much worse. Who knew about that deep underside screw? But it did the trick and I got the height readjusted. Perfect!

Forget baking soda and sugar a.. Doesn't work that well... Will not kill the ants. Borax and sugar is much more effective!

There was no clear winner that I could tell

Does SILK milk work?

Thank you. I was tryna figure out how to get rid of this 1 gallon of oil lol

Cornflour does the same thing 😂

I would never drink the whey either, thanks for a very nice video and explanation. I used mine as a sour cream replacement as well.

Can you pls make a video of vanila spong with the flax eggs

Please tell us how many grams of cranberry and walnut that you used for each load. Thank you for sharing the instructions.

Wow!

As to the end results, it’s 6 of 1, half a dozen of the other……..confused which one she liked better.

I was googling to find the best timing to add inclusions and found your vid. Thanks for doing the experiment. I would have loved to have heard how the taste was different between the two because adding the inclusions during stretch and fold seemed to look better.

Hello! Thanks for the video! I usually have trouble with my loaf rising when using inclusions. A regular loaf will have a great oven spring, but not so much with those that have add-ins. Do you have any tips?

this is how to clean. does not fix leaking

Trick: I you turn unit off and then press and hold both buttons on the left and then turn on, it will go into cleaning mode.

thank you maggie. very helpful. love the piano too.

Have you tried this with chia seeds? Just wondering if it would come out similar…

Having ants issues in my room I dont even have sugar or food weird they randomly keep showing up

What a great save. Thank you for sharing. ❤

I have made jalapeno and cheddar many many times and no issues but the last few I’ve made my bread comes out super full and beautiful and then just starts deflating. No changes at all. Why would it deflate after the fact?

Thank you for the recipe and your instructions. I mixed this recipe with your recipe with addition of walnuts and cranberries. My breads turned out amazing. I reduced the % of humidity a bit. Thank you always.

day 2 of asking why did u leave dms

why did u leave dms😔