I have tried Asiago Cheese several times but it never tastes like Asiago after baking, just smells good. Are there certain cheeses that work better?

Hello, I’ve noticed that my starter is not as active as it used to be and doesn’t have the same odor,it is much milder and the less bubbles. The last sourdough loaf that I baked didn’t taste as sour as before I’m wondering if I’ve messed up the hydration. Please advise. Thank you so much for your great and helpful techniques and tips.

Great video. I’m so encouraged to make these. They look absolutely perfect! And by the way Oliver is adorable! ❤️❤️❤️

Mine didn't come out to good they wouldn't raise

Excellent video Ben! I'll never do a turkey any other way ever again.

Someone who has access to cows, milks them and churns their own butter? I'm running to the Amish brb 😂

Does your Pullman hold steam better than your two loaf pans joined. I'm wondering if it holds enough steam for sourdough. And I imagine you can remove the lid after the first 20-45 mins to crust it up?

Just clarifying: In Part 1, you used baking POWDER in the dry brine… correct? At 19:09 you say “baking soda”. I’m pretty sure you just misspoke.

@ultimatefoodgeek Usually I watch your videos about 3 or 4 times before I get ready to actually make it. And then when I do make it I do pause and run back and fast forward and go back again and pause and fast forward lol. One of these days I’ll buy an ice cream maker so I can try this recipe.

This might sound dumb, but do I start counting the 45min in the oven once I turn the oven on or once the oven reaches 425°?

Exactly, I hate those huge holes that they "gourmet" folks are so wild about! What's the point in making bread that's mostly air?!

Just foud your channel, are you still my new sourdough guru ?

How long for 16lbs bird???

My sourdough starter is naturally very tart. I actually worried that it was too acidic. It almost tastes a bit metallic when it's raw. I thought I had ruined the starter that I was given when this first happened, because it was after the first time my starter produced "hooch." I stirred it in, and immediately thought it was going to make the bread taste horrible. Far from it. It really gives it a good tang, and there is no hint of anything metallic when cooked.

Your content is amazing. First I managed to bake edible bread and now I might for once get a Key Lime Pie right (at least there's hope). Thank you!

It's weird, back in the day when I kept an Amish friendship-bread starter going for years on end, I think it was not refrigerated, ever. It never got moldy. But, I did have to bake every 10 days. And I did have to let every day air out. It was in baggies; I would let out all the air, then, squeeze out the gas every three days.

Thanks for opening my world to sourdough bread!!! I am just getting started and I'm so glad to meet you!!! I shared this with my daughter, who is also brand new to this process! Looking forward to baking my loaf!❤🎉😊

Thank you so much. I got a starter to work but the bread was not sour. It was bland. like me. I put it in the fridge to ferment. It is smelling a little sour. I will buy some buttermilk when I bring it out to use it. It will be next week. This bread aint easy or quick so I need a break.

Wonderful video! Fun ice cream science explained in a simple and engaging manner. Didn’t expect to learn all that yet very happy it was presented! Ordering my ice cream maker cuz this vid convinced me not to make ice cream the old school way with an ice/salt churn …… lol

So if the turkey needs to brine for 3 days, and it normally takes 3-4 days for a turkey to defrost, is the turkey essentially living in the fridge for a week? Is that safe?

Hi Ben! Took your advice and bought buttermilk and used it in a sourdough discard English Muffin Bread Recipe from King Arthur flour. I assume because of the protein snipping properties of buttermilk my rise was lower than I hoped. Any advice on getting around that? Maybe adding some Diastatic Malt? If yes, how much? BTW the result was still delicious!

I can’t believe how well this worked. My broth went from gray to translucent golden brown. I was really hesitant at first to add crushed eggshells but I’m glad I did. For 5 quarts of broth (med-big pot full), I only used one egg white and it’s shell. The raft was scattered and didn’t form a solid “raft” but it still collected the impurities that fogged up my broth. So yea, you can get away with just 1 egg white + 1 shell!

Thank you so much. I almost gave up making sourdough, but this comes out pretty good every time.

Thanks so much. I am new to sour dough bread baking and felt overwhelmed after viewing and reading about the starter and bread process. I am looking forward to using your process and will update on results. Thanks again! 😊

I am so glad i found this video. I love sourdough but hated all the waste of discarding so much of my starter.

Can this be done with a new starter that was started from scratch? Or does this need to be an established starter? (Sorry newbie here 😊)

Do Not pour your discarded starter down the sink drain! It's like glue, and you will be calling RotoRouter in a year to unclog your drains for sure!!!! Put it in the garbage.

Use European flour, no glyphosate!!!

I love you Ben

Ok. I’ve been waiting 48hrs so far any my bread shows ZERO change. How long should this take?

Thank you!

I am so loving my bread from your recipes!! And you are a fantastic, quirky, fun, sciencey, entertaining and inspiring teacher!! Thank you!! I'm so having fun with it! (Your cinnamon rolls are delicious btw) So what happens fo me is that my boules come out HUGE!! I don't get an ear because they hit the underside of my 6 qt DO, before its time to take lid off. Being a total, newbie here, what would I do to cut the loaf size down to say using just 500g flour?

I was ready to give up on eating bland turkey, when I used this method last year. It ended up being the absolute best turkey I ever had. Then I started thinking it may have had something to do with the turkey I used also. Then I saw a report on turkeys in Consumer Reports. Their top-rated turkey was the one I used. The 365 Whole Foods Market Organic.

Yum, that ice cream looks delicious! Very nice video!

So you are leavening with baking powder and not yeast (I thought maybe your cookies would need to set till they "double in size" before you baked them lol). So then the sourdough starter is for developing flavor yes? So then I'm thinking you should use active starter or starter that's a couple months old, because if you just fed your starter then it's mostly all just flower and water. Is that right?

You are amazing!!! Thank you for all of this awesome information!!! I’m making some bread tomorrow, just like this!

That's not an ice cream scoop. It's called a "disher". But you knew that. Kinda petty on my part leaving this comment. Guess I'm still upset about the parchment paper, your unrefined palate regarding nuts, and your paranoid delusions about food safety.

OMG can you go two minutes without saying something dumb? I tear the parchment paper perfectly even every time. It's called knowing what you're doing in the kitchen. The pre-cut sheets I've seen are always way more expensive/square foot than the rolls. I'll check out your link. If it's cheaper than what I can get at the Walmart, I'll buy it. ETA So I checked out the link and Great Value Parchment Paper is actually CHEAPER than the pre cut sheets on your link (Cheaper still if you get it unbleached) I'm tempted to call you a damned liar, but maybe it was different when you made this video. Even so, I don't always bake on a half sheet pan and with the roll I can tear it to size. So I'm probably saving even more money.

Literally no one has ever died from eating raw cookie dough. Please keep your psychopathic phobias to yourself.

Anyone who doesn't have a nut allergy that prefers their chocolate chip cookies without nuts, has sub human taste. That's what I said.

"You can really never have enough chocolate chips in your chocolate chip cookies" WRONG That has to be the stupidest thing I've heard today. Too many chips makes the cookies messy, fall apart, and not taste like a cookie. If you want to just eat chocolate, just eat chocolate. And you see it all the time. Chips stacked on chips in a cookie shape with some crumbs around it. STOP PUTTING TOO MANY CHIPS IN YOUR COOKIES. ETA Okay. I've watched the video long enough to see your finished cookies. You don't have too many chips in there like I frequently encounter. Still I wish you'd have given a firmer measurement of how much chips should be used.

How would I do this camping? I do alot of dutch oven cooking camping with coals but what about the 15 minute portion without the lid? TIA

Oh dear. I've really been enjoying your recipes. The "lazy sourdough" series was a game changer. But now I have to take everything you say with a milligram of salt because of that collosssly stupid thing you just said about graham crackers. Your Biscoff crust may be better, but that doesn't change the fact that the taste and texture of a graham cracker crust is a gajillion times better than a pastry crust. That's why everybody loves a graham cracker crust, it is LITERALLY the BEST crust you can buy.

I have been throwing this stuff away for no reason