Can I add more yeast to the dough to speed up the process? And how much can I add?

Realy suparb sir very nice.

Eu tenho restrição severa à glúten e lactose, tem como passar uma receita de baguete sem glúten e sem lactose ?

❤🎉❤🎉🎉🎉❤🎉❤🎉🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤

Can i replace the sugar with honey and use the same weight as sugar

Hi Abby, can I use your orange paste (recipe) to replace the orange juice & zest? If yes, how much orange paste should I use? And do I replace the orange juice with water or milk? Thank you for sharing 😊

May I know if prepare Sweet Stiff Starter at night before sleep so the ratio how to calculate? Thanks

Isn't it bitter!

@jessicachan3398 Sure you can leave it in your fridge overnight. It's called slow fermentation. And when you get ready to bake it, put it out. Let it come to room temperature a little bit and rise and bake it and enjoy.🎉

Hi, wanted to ask if flattening, rolling and shaping the dough is still necessary if i were to use a flower or cat-head shaped loaf mould and not regular loaf mould ? Thankyou in advance 🙏🏻

Mqy i know how long can I put the dough in the fridge before baking it ? As I believe i might need to leave it in the fridge for around 20 hours 😅 before baking...is that still ok ?

👍👍👍👍amazing way of using my sourdough discards。Thank you

Hi, Abby! Thanks for sharing wonderful recipes. May I know if I can freeze the dough after final proofing (3.5 hours)? Then, thaw them at room temperature before boiling? Does it work?

If I want to add more sugar to make kind of a sweet bread can I also add yeast to make the final proofing process quicker keeping the same amount of sourdough?

Take them out of oven 10 min in. Cut in desired sizes put back in for remaining time.

😮Danish butter 😊

This looks awesome! Couple questions. Can I substitute some of the 1kg sugar for other types of sugar? (i.e. honey, maple syrup, brown sugar, etc.) Also, how does the thickness of the peel affect the texture of it?

Thank you for the video . May I request the words in the video be made bigger as they are too small to read . I don’t know Chinese so I depend on the English words on the video which are almost impossible to read as they are too small . Thank you !

🎉لطفا ترجمه فارسی بزارید ممنونم

Hi Abby. May I know if I can increase the feeding ratio at any time, ie on day 2 and 3. I was told day 1 to day 3 is to keep for 24 hours. Thanks for sharing.

You put so much love into your bread I learned a lot from watching this video 😊 when doing the coil and folds and you use flour do you use AP flour or Bread ?

could this be made by dehydrating? in an effort to not kill off the beneficial bacteria

Is it newspaper ?

Starter/Liquid Levain starter is calling for 15g of starter what’s in this 15g starter does it have yeast flour and water? Thanks

Just baked this shokupan recipe but made it a cinnamon roll. Such a gorgeous bread - very light and fluffy. I did refrigerate the dough after shaping due to how late it got and it still turned out amazing! I also ran out of regular milk and used 100% whipping cream. This recipe was very flexible, but the video and description was very detailed it helped so much to take out any guess work. Even the amount of time for kneading!! Thank you so much Abby! Your knowledge is very much appreciated.

❤

Will this recipe work with all purpose flour?

Hi.... Your "Active Sourdough Starter (100% Hydration)" is it from your "LIQUID LEVAIN BUILD" ??

Please make one video for lemon 😢

天生神力的麵粉 , 一天就可以兩倍了 , 用T55養了五天才能兩倍 , 真是匪夷所思的影片

First bagel recipe I succeed. Thank you so much!!❤

Hi Abby, can this recipe make into sandwich loaf size tin ?

Can you share the brandname of dutch oven?

I don’t have a stand mixer so how long would you recommend hand kneading the dough?

Can make this using foccacia dough?

美女好、請問你的酸種是優格嗎

hi, would you able to share the brand of the dutch oven that you are using on this video? thank you

레몬 버전을 만들어 주실 수 있나요?

可以保存多久啊？

If I don't want to use 30gr sugar in maindough, what I can replace? I don't want extra sweet. thank you

Hi Abby... can we cold retard the dough, since I still got sensitived reaction without more fermentation?

Hi. How long should I let the dough with the filling to rest? I know you said "double in size", but the buns are shaped as triangles, and it is not easy to tell if they have become double in size.

A receita é top

Thank for the video. I am going to try it. my country only has thicken cream but not whipping cream, is it ok? Thank you

Hi, I started my starter 5 days ago, first two feeds were with the bob’s redmill whole-wheat flour, then subsequently with 10%wholewheat and 90% all purpose flour.. and fed and discarded twice a day. Each time I feed, I changed to a clean jar. up till now I only see a few bubbles and not much rising… should I just continue doing the same? Should I switch to bread flour? Or should I just restart the whole process? I wish I saw your video earlier… I measured the starter temp and it’s 31.5 degrees Celsius.. Is that too hot?

I recently got obsessed with trying sourdough recipe. Can I replace sugar with honey and if yes how much of honey should I substitute for sugar? Thanks in advance

Looks so delicious n healthy

💚💜🌹

這款吐司很吸引😋👍👍💕 我沒有做吐司的經驗，很想嘗試製作，請問用希臘乳酪（Greek yogurt）取代whipping cream 可以嗎？若可，份量需要增減嗎？謝謝💕🙏

Hello，thanks for sharing your recipe. I have a question about “The Sweet Stiff Levain” in your recipe. I noticed that it contains a 25g of Active Sourdough Starter. Is this 25g active sourdough starter is the one came from the “Starter/Liquid Levain” which mixed by starter, flour and water 15g each? I am quite confused on it, it would be great if you can solve my puzzle, thanks🥰