yummm

What is the recipe please

Hi Autumn , is the air reduction kits is a must for baking sourdough and cakes ?

請問硬糖種跟一般酸面種 做出來的味道跟質地會不同嗎？

I love your videos. But can you swap out the cooking spray for olive oil? So much healthier then the spray.

Gonna try this😊

Hola Autumn estoy cautivada con tus recetas pero tengo una duda los moldes que usas son de acero al carbono o aluminio? Gracias de antemano.

Hi. I am Chin. Are you selling the cookies? If you are how to get them?

Спасибо за видео! А если levito madre не убирать в холодильник , как её вести , по какой схеме?

Great!👏 I love your bread! Thank you!

Please help tell me the size of the bread pan

Hi Chiew See, do you know how to make bread for malacca toast. Brownish bread, toasted with kaya, thx

That crumb is GORGEOUS

So pretty👍🏻

I lived in the states and it's hard to find the tool here. Every time I search it just shows be cookie press

Love it ! You make look so easy..

Happy new year I would love to make your baking for kids school lunches how do they go if made the evening before for the next morning ? ❤

I just found you and have followed you on every platform, I’ve been searching high and low for a Chanel exactly like yours 🥰 it’s so perfect can not wait to create your recipes ❤ from New Zealand 🇳🇿 do your books have sweet stuff starter recipes or normal sour dough ? Would love to purchase 🫶🏻where can I purchase from New Zealand please ? Is your book still available ?

Hi! Can i use oil and water to make a vegan version?

Can I use rye flour starter to make sweet stiff starter? Thanks

Thanks for sharing , very soft and nice bread

Thank you for your video. They look amazing. Could you please provide ingredients for one or maybe two panettone’s?

What's the temperature of dough throughout the process?

What kind of bread flour you use?

Hi I have been watching your videos and wanting to try some of your recipes. Maybe my starter not active so sweet stiff starter did not rise 3 times. Will it help if I add some yeast? If I do not have whipping cream, what substitute can I use? Thank you for your sharing.

سلام لطفا زیرنویس🙏🏽🙏🏽❤️🌹

請問 該如何起種呢？

Adorable🎉

Amazing❤❤

按老师的配方 做了两次 虽然没有老师做得漂亮(长得不高) 但是好吃 想问老师 做酸种吐司 须要控面温吗？ 最后 谢谢老师的耐心指导 祝老师新年快乐！

If I don't have the sourdough starter to make the sweet stiff starter. What can I replace with? Thanks

Happy New Year! 🎆🎇

Happy New Year🎉

HAPPY NEW YEAR🎉🎉🎉

Please give a recipe

😍😍😍

Hi. Is it possible to put the dough in the refrigerator for overnight proofing?

I want to make this loaf because I love banana but I am intrigued you add banana pieces and how they mix so perfectly into the dough? Can I mash it with a fork results will be the same ?

请问你。如果我加入新鲜咸蛋黄，蛋黄粉需要减量吗？

请问不能用搅拌机？

Omg so beautiful 🥰

The quantities in the recipe is only for one babka??

请问老师 后发可以利用烤箱发酵功能 37度发酵 缩短后发时间吗？还有就是 最后刷上的蛋液 是全蛋 还是蛋清？祝老师 圣诞快乐 🎄

請問老師，配方裡的鮮奶油可以不使用嗎?如果可以該怎麼調整，謝謝😊

I have been baking sourdough for half year and still a newbie. I have been sussessful with Sourdough Hokkaido Wholewheat Milk Bread, as well as Sourdough Milk Bread. However, I failed making this yesterday. Stiff sweet levain triple. Followed exactly your recipe, until the Bulk Fermentation: I checked at 4 hours but nowhere looked like 90% rise. I ended up letting it go for 8 hours and a half to see 90% rise. Temp was always 88-90F which was about 28-30C. Baked and did not rise as yours. Inside no cotton like at all. It looks so so, not bad. Not sure why. The difference from this Brioche and the Milk Bread even Wholewheat I made just last week is Tanzhong and they were so soft. I think I would come back to the recipe that calls for Tangzhong.

I made panettone last night using your recipe. It has turned out amazing. Thank you for sharing the recipe.

Please Four is preheated before or not ?

老師您好，請問糖硬種是每次做麵包之前拿天然酵母來起糖硬種就好？還是說起種一次糖硬種，然後續養它呢？如果是後者，請問續養的比例怎麼抓呢？謝謝老師

請問底部烤好很難切開（有點韌），怎樣改善？

我做了，很好吃，谢谢❤