Insanely valuable!

This is all of the info I was looking for.. finally. Thank you!

Wow! Really good video! The explanations are really simple. It can be very daunting when people act like there is 1 and only their way to make bread.

Very thorough thank you

Hi Bettie, can you tell me if the towel was dry or damp when you lined the bowl with it and wrapped it around your bread?

What a great teacher. She speaks clearly and in proper English; gets to the point and doesn't waffle but goes into enough detail to explain. Also unlike lots of youtubers, isn't a narcissist! Or talk a load of rubbish just to fill time. Or talk so fast and irritate me by the way they speak. Pleasure to learn from you, Bettie.

Love your tutorials. But it is painful to see you slice your gorgeous breads with what looks like a knife for cutting frozen food.

❤

Well that was stress free 😂

I'm on day 9 and there is absolutely no movement. I have no idea why, as I used your method before and it worked so well! I'm also using the same flour as before. Any ideas what could be the problem? 🤔

I've been making swiss meringue buttercream without actually whipping the egg whites into peaks first. Just cook the sugar and egg whites together and let it cool completely, then i whip it just a little bit to make sure the sugar and eggs whites are properly mixed, and then drop the butter in and mix until it comes together. I first saw the instruction in the Thermomix recipe database (Cookidoo) and was really skeptical that it would work, but it does. The final result is no different than if you whip the egg whites into peaks first. I've made mine in the Thermomix and in a regular mixer. Works well using either one.

This is really well made. Thank you for the focused explanations it's really helpful.

Beautiful cake. Too many decorators keep piling and piping. Less is more.

I tried this recipe last night and had some issues. I need a little help. After the first 12 hour proof I had a hard time getting the sticky dough out of the bowl. I’m curious if I could skip the second “shaping” and just let the dough proof in the Dutch oven? That way there is less transfer and chance of “popping “ the dough. Would this cause any issues with taste? Or am I just sacrificing “pretty” bread? I don’t really care how it looks.

Thank you for this video

Thank you for this video

Hi Bettie ! I started a sourdough starter and on day 2 it had quadrupled in size! Then it deflated back to where it was right before I fed it. What should I do? Don't know if I should start over.

This video is so incredibly well made and you explained everything so well. Thank you!

My starter blew up in one day, liquid at the bottom and it grew to the top of the jar!

Thank you thank you you for exolaining you make it so much easier and i totally understand the comcept of feeing. And could not get my leaven correctly So glad i came across this video and subscribed!!

Thank you so much, this is so helpful. First attempt this weekend, bake Monday night.

I love the comparisons and the detailed information. The only other information I wanted to know is weather you can make in advance and how long can you keep the cake after decorating or filling xxx

You mention a surge in activity on day 3 is normal, which is what my starter is doing but you don’t explain what to do before day 4. Help!

Love your recipe for wht l needed to know Thanks !!!

Thank you so much! very good information!

THANK YOU!

Bettie, Thanks for all your helpful information on starters I, too, have started about 4 starters! And thought I had killed them and dumped them out. I realize now, they were each probably ok. I am going to start another starter using your method. Hopefully I can produce a healthy and active starter this time! I have a question? I understand what “ hooch” is, but you never said what we should do with it! I have read different interpretations concerning the hooch. I do not understand what should be done with it. Should we stir the hooch into the starter or pour the hooch off and continue with the feeding? Everyone seems to have their own opinion about this. What is yours?

Hi, I love your content. I notice when I save dough for later , in the fridge even, it ferments and smells a bit. Please tell me how can I avoid having fermented, smelly dough?

Hi. I like this video a lot, but I think your calculation of hydration % is incorrect. You have not included the water or flour in the starter.

I love your videos - simple and entertaining. I made this recipe (using the lower hydration recipe). But I used more whole wheat (200g). does whole wheat affect the oven rise (ear)? I did not get a good ear (and have not since I started adding more whole wheat and higher hydration to my sourdough recipes). I am happy with the crumb and the taste. but I long for that ear

Hello, thank you for your video clip, what is the best butter cream for macaroons please?

THANK YOU ❤

I like to see a video 1 how to make the starter (already have) step 2, how much to put in bread and 3 the confusing part,,, when you put the sourdough in the bread dough, how much do you leave behind , (my understanding do if i leave 10 g feed it 1 3 3 ,, can i use it the next day or just wait for the process and for it to rise and use it again) ,,,, no one has had a video from start to finish to starting again.

Thanks. This is my first ever video on the subject of an egg wash. Making brioche hamburger buns (also my first time making burger buns of any kind) and looked up what an egg wash was. Buns are in the oven now, they seem good but the form is really bad. There are some extra dough pockets sticking out of the top of the bun. Think I need a bench scraper and to pay more attention to the buns when forming. But no problem at all, that's what I enjoy about my new hobby - the products come out tasty but there's that knowledge that I can do a bit better each time and continue on this way for years and years to come.

Can you use milk instead of water? Ever butter top while warm?

Where are the instructions for using whole wheat flour? Thank you!

Thank you. Great information!!

I’ve been searching for someone who has clear concise directions with detailed instruction. This is my first starter and I’m thrilled with your instruction. And the idea that you have kept everything so straightforward. Ie just whole wheat to start and with very small amounts. I had a couple failed attempts before finding your page.

Thanks!

I saw a recipe that said to use pasta flour to make biscuits. Some fancy restaurant in New Orleans uses it and the biscuits are supposed to be amazing. Never heard of using pasta flour before. I thought I might try it. Your thoughts ?????????????????

Can't I just use self-rising flour ? I noticed you used it in your three ingredient biscuit video. Does it make a difference in the way the biscuits turn out ? I've always used self-rising

Now you tell me. Very informative on why I went to an alternate and a cast iron pot to bake my sour dough bread after it always stuck to my banneton. Very good video. Wish I saw this over a year ago.

Excellent video! Everything I needed to know. Thanks

Name: Sweet & Salty Fortune Cookie Trail Mix Serving Size: 4 Ingredients: - 200g (7 oz) fortune cookies - 100g (3.5 oz) salted peanuts - 80g (2.8 oz) pretzel sticks - 50g (1.7 oz) chocolate chips - 1 tbsp (15ml) honey Instructions: 1. Preheat the oven to 350°F (180°C). 2. Crush the fortune cookies into small pieces and place them in a mixing bowl. 3. Add the salted peanuts, pretzel sticks, and chocolate chips to the bowl and mix well. 4. Drizzle the honey over the mixture and toss until everything is evenly coated. 5. Spread the mixture onto a lined baking sheet and bake for 10-12 minutes, stirring halfway through. 6. Allow the trail mix to cool before serving. Enjoy the sweet and salty combination of flavors with each crunchy bite!

Very, very good teaching! Thank you! !

Hi I tried this and it worked really well. However I need advice. Clingfilm stuck to the dough when I proofed it on the greasproof paper and I had to scrape it off. Then the grease proof paper was stuck to the dough so I had to scrape that off… right? I ended up lightly brushing oil on grease proof paper so it didn’t stick again but not sure if I did it right

Thank you, very informative and helpful video! 🌺

I may have missed this in your previous videos, but should the hooch, (the liquid layer on top), be drained off before feeding? Or should it be mixed up before feeding? Thank you so much for your time and help! You're an amazing teacher!

Could you send me the exact measurements in the recipe so I can make these!!

I was told to stay away from metal utensils, metal lid. ???