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🥰

This cake is in-cre-di-ble! It's light, moist and not too sweet (i did not add the syrup). Thank you for sharing this recipe, definetly a must try!

Hi, love your videos. Wondering if you make this under tropical weather?

如果沒有活性酵母要多少酵母粉

Thanks for sharing. It’s a great recipe I love everything of this bread except the sweet taste. I will try next time with less sugar.

Oh,MmmazinG!!!

I do this with grapefruit also. My problem is I don’t wait for them to dry. We just eat them all right away!

Wow! Beautiful baguettes. That’s a whole lot of time, patience and love poured into those beauties. I’d ant to make a hundred, considering the investment.

Hello ,can i just use all purpose flour only ,and 200 gm of water ? Ty for your reply

What the purpose off this step off making this dough and put in fridge

❤ manny thanks, I started today...🤞

👍👍❤️

After shaping and putting in pan, can i proof the loaf in fridge and bake next morning?

بدأت في تحضير بادئ العجين المخمر بالأمس بنفس النسبة الموجوده بالفيديو ولكنه لم يرتفع الي الضعف حتى ولذلك قمت بوضع القليل من الدقيق والماء في المساء وارتفعت بالليل ولكن عندما استيقظت بالفجر وجدت العجين المخمر قد تراجع ولذلك اطعتمته الآن للمرة الثالثة وساركز على ارتفاعه هذه المرة ولذلك فإن واجهت نفس مشكله عدم النمو فقم بوضع القليل من الدقيق والماء ثانية.😢 أنا متحمسة لتكمله الوصفه.😅 تعديل ١: كريمه الخفق مش بتكون متوفره عندي ولو توافرت فبتكون غاليه جدا ولذلك استخدمت قشطه طازجة بدلها وزودت ١٠ جرام حليب وعجنتها بايدي لفتره طويله جدا وقدرت اتخطي اختبار زجاج النافذة 🎉. ونصيحة لما تيجو تنقلوها لطبق للتخمير ادهنوه بشويه زيت لأن العجين بيكون بيلزق بشكل كبير 😊. تعديل ٢: هي يعتبر نفس النصيحة بتاع تعديل ١ لاني لما جيت لتشكيل الكرات علشان احطها في القالب مدهنتش أي حاجة وكانت النتيجه أن العجين التصق بالنشابه وسطح العمل فاهدنوهم زيت او زبده 😅 تعديل ٣:مش عندي قالب بولمان فسويتها في قالب عادي وخد في السوا نص ساعة بس فلو مش مستعملين نفس القالب ركزوا على العجين في الفرن

Hi, where to buy the glass containers with covers?

Look so good!

amzing loaf and i wanted to follow your recipe!!! May i ask how big is your glass container using for coil fold? Do we really need a glass container for it? Any particular reason to bake the loaf out from the DO?

How do you incorporate the carrots and spinach…method and quantity, please?

Are there printables? I have to follow each single step is why I ask. I’m adhd in the kitchen lol

Whats size of yr square glass container? 10x10"?

I really like your recipe. If I want to use instant yeast, how much should it weigh?

can i know where you buy the lava rock? is it need to have a specify lava rock that can be used?

Can I proof dough more the 5 hrs?

I tried the recipe and it came out perfect!