I followed the recipe to double my starter to 1/2 cup. It was way too dry. Are those the correct measurements? Anybody else have this problem?

How much flour did you use? I can’t find it on your website either

Hi Amy, Can the discard be accumulated in a seperate container in the refrigerator for future bakings. Or do I need to use the discard after each mornings feeding that day or throw it away each day if im not baking that day.

Would love a video on everything to do with the whey!

I make these regularly; we really like them! Thank you for the recipe!

Doesn’t even say how much starter to use

I was told it was dangerous to use raw milk in making yogurt.

Just made these and in fridge to set. Can't wait to bake!!!!

The part I’m confused about is, when you made your bread you used all of the starter. How do you prevent that from happening? In other words, what would the ratio be to make sure there’s enough leftover

How do you store them and how long can you keep them stored

Love your recipe and going to try it soon. Do you think I can sub olive oil with unsalted butter? Thanks.

Have you ever baked the bread in the Pullman pan with the lid on? It creates a loaf with perfectly square sides for sandwiches.

I'm going to try these using einkorn flour. However, the baking time seems very long. I have other einkorn bagel recipes and they are for 450F for 13 minutes only.

You make it simple by explaining it in detail. Thank you

Tried this recipe today. It’s so delicious!! My family loves them. Thank you!!

Thank you! What does it mean if my dough is really sticky and goopy? It bakes fine but rolling up is messy and requires a lot

Thank you for sharing your delicious recipes. I am new to the sourdough bread making and I started with your basic recipe which I have made a few times now, the bread has been very tasty. I am now trying for the first time your country loaf and had a question regarding the second rise in the fridge. In your video you say to pull it out at 12 hours but in the directions you give a range of 8-36 hours. Just wanted to know if leaving it in more than the 12 will impact the overall quality of the bread? Thank you again.

These cookies are really, really good. I made four batches and have frozen all but 6 cookies. I needed to use up some starter. I’ll probably be giving some away. My husband is a fan.

Hi, just wondering what is the benefit of the oil and sweetener? Surely the point of sourdough is it has the sour tang, its bread not a cake after all. I bake sourdough in a loaf pan like yours regularly with just flour water and starter and it plenty soft so can't see the benefit of adding oil.

First video of yours I’ve seen and it’s one of the clearest and easiest to follow! I have watched literally dozens of videos and attempted 2 separate regular loaves that had good flavor but were like bricks! I’m going to try these rolls next and hope they turn out because they sound delicious! I also love your sweet dog/puppy who reminds me of my miniature poodle/havanese mix…sweet, mischievous and adorable! 💕👌

What is the benefit to cast iron over a regular baking pan? Also, has anyone tried using a food processor for the butter and flour part?

Thank you for your instruction, really helpful. Just an aside, my husband used to calibrate scales and he would scold me if I did anything other than just weigh my ingredients. Each time I mix, stir, etc., you are moving your scale slowly out of weight. He said it is better to take your bowl off, stir, put back on scale to add next ingredient, then remove and stir. Your scale will be more accurate each time.

Where is your large measuring bowl from? And where is your apron from?

These were absolutely delicious. I used the USA POPOVER PAN and put a little avocado oil in bottom since I didn’t have spray. Followed recommended time and temperature exactly. Thank you so much for such a good recipe!

That’s a beautiful loaf

Does the soft crumb last until the 3rd day? I need the softness of the bread to last for 4 day or more.

I love the chill Cottagecore music you have in the background. Bonus points that it's not an overpowering volume. The buns look amazing. :) I have an enriched recipe proofing right now, but I will try it this way next time. :)

Beetroot & Horseradish is absolutely delicious.

After scoring…. Continue baking for 15 or 50 minutes???

Amy, you have got me excited to make some yogurt. I have chickens too and I have read about fermenting chicken feed. Would you mind sharing what you feed your chickens? Thanks🐓

I would NOT keep sticky my dirty hands in the flour container. Your fingers are sticky and you keep putting moisture into the flour container 😮.

Help! My bread comes out perfect but my crust is harder than I would like. How do I make the crust softer?

Is there a huge difference in your store bought Einkorn flour compared to freshly milled? Any adjustments needed?

How much butter would you had used

The trick to put a bit of dough in a clear container to see the rise amount is absolutely genius. Thank you!

Love this video! Thank you! I do have a question for you. I have used that method of drying out starter to save but was told I should store it in the freezer. Is that bad for the starter? If I store it in a cool dry place like you are suggesting, how long does it last?

I'm trying these now. So far, so good😊

This looks awesome! Definitely going to try!

My pretzels did not float. And they lost their shape from sticking to the parchment. Any suggestions?

You didn't show how to maintain a starter you showed how to dry and store a starter. There is a difference, you should retitle this video, very misleading. Probably voted blue 🙄

can't wait to try this. can you substitute some percentage of whole wheat flour?

Does it work with olive oil?

Thank you so much! I have made 2 loafs and my family loves them. To me, it’s a bit on the oily side, so I cut the oil to 40g at the second loaf and it turns out great also. This is my favorite sourdough recipe. Thank you!

Is this real really sour. If so how can you make it less sour.

I have a meat slicer, and it is perfect for slicing sandwich bread. Once sliced I put it in the freezer with parchment paper in between slices, and then I can bring out one piece at a time.

I got a big bag of King Arthur bread flour. Can I use that instead? I was also looking at zero flour. We are really trying to use flour that is not bromated, which I’m pretty sure all purpose flour is.

OK, here’s what I don’t understand. What’s the point you’re heating up the milk you wanna kill the enzymes I don’t get it. It should be cold.

Yes Queen!!! It is amazing!!!!!!

How long should you leave it in the oven with the light on? 24 hours until you feed it again (obviously, taking it out when you use your oven)?

My starter was a little pooped out (peaked too soon) and my rolls came out much smaller in spite of a long proof day and overnight in the fridge before dividing and shaping.