@freespeach1776 honestly, I don't know. I wanted them so I wouldn't have to waste so much parchment paper, but I only used them a few times around this video and went back to the parchment paper. I actually use the paper until it's no longer usable because I bake 20-30 loaves at a time. The silicone slings are hot to touch and hard to grab with potholders which I didn't like. I can just grab the paper soon after it's out of the oven so I can reload the next loaf. Easier for me. Sorry I don't have the answer for you. I have seen where some people have received theirs with a film on them, mine did not.

@@amycoats9618 Amazon. Thanks!

@@elizabethortiz4575 yes!

@mylifecoach163 thank you! 😚

You're welcome!

@@elainealhadeff3802 same girl, same! They complicate it so much and make it so technical that people give up before they start! One thing I do a little differently now is after my second rest, I put in the fridge before I shape. Makes it easier to handle. Good job! I'm excited for you!

@@trishcrum7070 no, and I never have. My mom and grandmother didn't do it that way. I never seen anyone do that until I started watching KZbin. 😂

@@lidijapopovic6635 do it!! 😉😄

I do one hour in the fridge to firm the dough up for easier handling. This is the time that you can leave it up to 3 days to slow ferment if need be. (and mine usually never rise, whether I leave it on the counter or put in the fridge) I actually do it a little differently now, I mix, rest, S&F, rest, fridge THEN I shape and bake. I don't have a specific schedule, I just roll with the punches. sometime I don't even do it that way. I have just mixed it and put it in the fridge and then finished the process the next day. You can do yours however you want to do it. There are technically no rules for sourdough like everyone makes it out to be, this video just helps people get started. Obviously you're no newbie Lol. Thanks for sharing your technique and watching mine.

It’s so fun to bake with the holidays coming up!

@@carpete6978 omg, that blesses my heart so much! Hope I don't disappoint you 😉

@@Discern2025 thank you very much! That blesses my heart to feed your soul and belly! Good luck 😘

during what part? in the bowl or on the bowl?

@BootsandBountyHomestead I think I get it. It's the part where you put it into fridge to rise. I use that baton bowls. Can all dough be bulk fermented in the fridge?

Thank you for the time you put in to helping us all bake the best bread.

@shelleythompson8816 you can do it however you want. I don't use all the towels for anything anymore. I just use glass bowls. There's no rules to any of this, you can do it however you want. Bulk fermentation is actually done on the counter, the fridge slows fermentation down, like a pause button until you get to baking it for up to 3 days. I only use the fridge to stiffen up my dough for shaping, that's why it's such a short time, but if I run out of time for the day, that's fine too. I cold retard before shaping now because I don't have room for all the bowls since I do 20-30 loaves at a time. You can do whatever works for you, break all the rules😉😂 I do! Lol

I don't roll into a ball before I stretch and fold, it's just mixing the dough then letting it rest for 30 mins to an hour before the stretch and folds. All the instructions are listed in details below the video and I explain in the video as well, as detailed as I can. Let me know if there's something you don't understand.

@BootsandBountyHomestead i know I saw that!! I'm trying your recipe tomorrow. I tried another ladies today before I saw your tutorial. You did an amazing job explaining, and I was impatient and didn't look at the written instructions. So I'm very sorry to have bothered you.

yes

You're welcome! Glad you're enjoying the Christmas candy season!

@@jennifervernon2120 yes, they are very special! Thank you for watching!

Happy New Year to you too! I hope you love it, it's a customer favorite.

@@lowefamilyadventures 😂😂 amen!

Thank you so much for watching! I appreciate you!

Great idea!! Thank you for watching and for the tip. I actual don't use it anymore. That was the first and last time 😂

@@kathypickrell4241 go for it!!! You can do it!

@@sandrab7364 use what you have. Laura ingalls didn't have all this "fancy" stuff and neither should we. It's a money pit niche. I have them, yes, but do I use them? No, because they are a waste of time the way I bake. I do a different process with every loaf depending on my timeline so I don't count on what to do when "they" say to do it. It's stupid to hold yourself to such a strict rule and timeline because it's not enjoyable. Thanks for commenting friend! Keep watching and happy baking!

@ thanks for the honest, friendly reply❤️ thank goodness I'm young enough to know who Laura Ingalls is😃! I think you have more views from me since yesterday cause I watched yesterday and today endless times to get it right. My worry now is: did I make a mistake by adding flour numerous times because my dough was so sticky?

@sandrab7364 did you add what the recipe called for? Or ALOT more? It is a sticky dough sometimes, but if you put it in the fridge after the stretch and folds and rest, then shape after it's cold, it handles ALOT better shaping. I keep wet hands during the stretch and folds. You can't keep adding flour when mixing be cause that's not when the dough comes together. It won't come together until you shape it and that is when you use flour to shape it and keep it off the surface and your hands. Sometimes it's stickier than others. It's NOT like regular yeast dough where it comes together in a ball at the front end, you can't judge it that way. Only time will tell now at this point when it comes time for baking!

It can be a sticky recipe before you do the cold retard. You may need to shape it after you put it in the fridge. I wouldn't add too much flour until you chill it, shape it, and bake it unless you just absolutely can't shape it at all because you can make it very dense adding too much making it the way you think it should be. This is a higher hydration dough, so if it doesn't suite your liking, then I'm sorry and you'll have to find a different recipe, but you can still do all the steps outlined here with any recipe. The thicker the dough, the slower it will ferment that's why you can do this one so fast. Please come back and let me know your thoughts because I've never had anyone have this problem without it trying out great following the recipe (without adding additional flour and trusting the process). I'm unsure of your experience level with sourdough, but you don't treat this like regular yeast dough. It will come together and the more you do it, the better you'll understand how to read it. It does shape better when its cold. I actually do that instead of shaping before the fridge anymore. Send me pics on FB or IG if you need any further help. If you turn to the internet, you'll get conflicting information from too many people and it will become overwhelming to try and figure out because there's so many variables.

@ thanks for the detailed inf. I am new to sourdough and that's why I probably added the flour . It's in the fridge and I will only know how dense and dry it turned out later. Or maybe it will be just fine.

Wow, that's astonishing for y'all to have kept it going for 100 years! I wish my family would have, but time wouldn't let it. Thank you so much for your feedback on how Olivia is doing for you. That's fabulous! Thank you so much for your kind words and we look forward to seeing you around on our other videos! Thank you so much again Mrs. Nancy! Question though, are you intentionally collecting discard just to save? You know you don't have to keep discarding from Olivia on a usage basis because she's mature. I see people all the time commenting on FB SD groups about the tons of amounts of discard they have and need to use up because they don't understand that you can quit discarding once it's mature. I just want to make sure you understand. Thanks again!

@ thank you for that info. I did not know that. I always discard. I use the discard for pancakes, cookies etc and now I’m freeze drying it to have on hand. So don’t I need to feed it and let it rise before making bread? I don’t have much left because I only feed it according to how much I need for bread. It took a while before I had enough to freeze dry. My daughters ordered your starts after I told them about Olivia. I don’t live close enough to get a start to them…anyway thanks for all your help.

@nancymilton2433 I only keep a couple tbsp up to about 1 cup on hand in the fridge to use. I just take out about a tbsp and feed it what I need for the recipes I'm using, no matter how much starter I need. Go watch my cranberry orange bread video I just posted and you'll see what I'm talking about. TECHNICALLY, you don't have to let it rise before you use it, but that's a whole nother convo 😂. You can use it at ANY point and it'll work. Sourdough ain't complicated, you just have to understand it. Starter will "eat" at any stage of its life cycle. I freeze dry mine at peak, not as discard, but it doesn't matter. Discard is just hungry starter. When I go to freeze dry it, I just feed a bunch of the starter like I'm doing a huge bake day and pour it out on the trays. There's no "saving it up".

I'm happy you found it easy to follow - that's the goal! Thank you for the feedback. Also, catch my newest video making a flavored sourdough that has additional information. kzbin.info/www/bejne/p4mTg3Shl7FgmNksi=1MTz40WH0FmwmGzv

I'm so glad you are going to give it a try! It is a family favorite! You don't have to cook them if you don't want to as they will cook when you bake it.

You too, thank you for the kind words!

@BootsandBountyHomestead your welcome

@@morganhenry9380 I plan on doing a series starting in January with sourdough beginning to end.

That's the way to do it! It makes life so much easier. We love easier 😂

Go for it! It makes it so easy to just get a bit and roll with it and keep your main jar steady.

Thank you 😋

Our pleasure! We have such a great time together any time we can get together as we don't live close since we moved a couple years ago. Thank you for watching.

I am so glad you are going to give sourdough a try and I hope the basics help! I am looking forward to that set of videos coming very soon.

Glad you enjoyed the video - hope you like the dip! Nothing like having fun doing what you like to do together. You will not be disappoint with this dip.

@BootsandBountyHomestead 💓💓

So glad you enjoyed it and blessings to you too!

Thank you so much for watching!

Us too. I think it is highly underrated as a dip.

Merry Christmas, Kathleen 🎄🎁

@@donnarichey144 yep, that's the way I do mine.

So glad you agree. It is a classic.

So glad to share it - it's a great dip for any occasion.

Thank you for watching!

It is a great recipe for any time of the year. So glad I could participate in Dipcember

Thanks for checking it out! It's so easy to throw together.

Thank you for watching

I love old cookbooks - they always have the best recipes! It's best if we preserve them and pass them down so they don't disappear

Baguette and Worcestershire sauce sounds delicious!

It is super simple and tasty! Perfect anytime or can be a go to for get togethers. Thank you for watching

It sure is and so many options of onions to add into this recipe.

sure! Throw them in there! I do it all the time! You can either mix them in with the dough, do it during S&Fs, or when you shape it, totally up to you!