What a wonderful recipe! Thank you so much for sharing. What flour do you use for this recipe?

Thank you for such a great recipe, it is easy and very yummy, made my husband think I can cook 😅

Thank you for this clear exposition. I came here because I used my infrared grill--sans my thermometer which I have no idea where it went off to. I have a thick stone on my grates. I ended up with a fantastic rise....just beautiful, but a burnt bottom ~1/4-1/2. I'm going to work on my temp control and getting some lift off the stone..guessing wasn't that good of a strategy! But, I have 95% of a wonderful loaf.

Does the bread taste sour? or sweeter?

These make great hamburger buns too just keep em round.

Stumbled on your channel while seeking answers to this very question. Been baking with sourdough for almost 40 years now, and have always felt that leaving oven on for almost an hour to preheat was wasting energy, and 💰. Planning on baking this week, will try this method. I’m excited to see results. Thank you

Is the Sudan’s ingredients and sourdough ingredients subtracted from recipe?

If i make sourdough starter Whole wheat it is OK.

Thank you for the great recipe, made it for my Dad's birthday and he loved it :)

I’ve tried several of your recipes and I love following your videos. You make it so easy!!! Thank you!

❤wow

Delicious😊

Great recipe, my babkas still proofing, but the dough was amazing to work with. I made one with jam and another with cinnamon. Thanks you!

Can I use butter instead of shortening???

Very well explained.Thank you

This is somewhere similar to a Black Cake which is a part of my West Indian culture. Thank you for sharing this recipe with us. Subscribed 🫡

❤❤❤

Brilliant recipe!!

What a wonderful instructional video, with both measurement methods. Thank you!! I just fed my SD and measured out all the additives. That Greek pita looks amazing 👏🏻 🤩 😋 😍

Your recipe is simple and the knots look delicious! I will try this recipe. Can I make the dough and leave it over night and bake the rolls the next day?

I LOVE YOUR RECIPES, I'VE MADE A FEW, THIS ONE IS NEXT. AND I APPRECIATE YOU GIVING THE MEASUREMENTS BOTH IN GRAMS AND CUPS. THANKS!!❤

Hello, can you tell me what more or less temperature do you call room temperature while feeding at the beginning levito madre? And also, for how long can I leave levito madre, for the next baking in the fridge temperature (without feeding)

I don't have a stand mixer What do I do in this case ?

So much better than anything you could buy my goodness

Thank you for the detailed tips ,wanted to ask you if there is a reason why you are doing the immersed in water technique for the panettone built as compared to a dry one ?

Thank you! Great recipe!

Can we replace sugar with honey?

I have live starter ,can we use that

i like this ❤❤

How does the recipe change if using fresh milled wheat berries??

Lovely video The whole thing felt like an experience Silky smooth 😮

can some one please tell me the measurement of the flour.I cant find it.

Wow

Very good video.

Dear Chef, hoping you can help... My second dough doesn't rise in the 4 hours stated, it took 20hrs @ 26C. What am I doing wrong?

75% hydration for bagel???

definitely will try this!

chef how come my did not rise like the video after 2 hours? it rise just 20%

Hi, In state of leaving the dough in room temperature for 4 hours, can I leave it overnight in the fridge ? Thank you :)

Is there a maximum amt of hours my dough can be left in the fridge overnight?

Just found your channel because I’m new to sourdough. I have made other sourdough bagel recipes but this is by far the best bagel recipe…. My bagels turned out so plump and big.

Does this have to be done with Active starter or can I use discard? I’m excited to try!

Does this have to be done with Active starter or can I use discard? I’m excited to try!

Really appreciate your videos, very calming voice, and your technique and instructions are very helpful. This is my favorite item to make. I have baked and cooled these and saved them in the freezer to reheat later, and I am wondering if you have ever frozen the dough to then do a final proof and then bake at a later date?

I want to really make these! They look so good! My mixer is old. My 40 year old daughter was over cooking. She asked me where my mixer was. I said right there on the counter. She looked at me and said, “not the one from your marriage”. Haha I said it’s not. It’s the one from when I was a little girl. It was my mom’s and we made everything with it. It’s a Hamilton Beach with milk glass bowls. “Always reach for your Hamilton Beach”. Why get a new one. But maybe this would be too hard to make the dough by scratch. I don’t have dough paddles. I live your recipes!

谢谢老师的爱心分享，有中文字幕就好了❤你真棒😊

I like it thank you

Can I skip the dry milk powder? I believe I made your recipe before but, don’t remember using the dry milk