Cloud Toast (Sourdough Shokupan) | 云朵生吐司 | Sourlotti

If you've tried a lot of sandwich loaf recipes but still feeling mehh, try this one. Its the only sandwich loaf recipe you ever need at home! One of the unique characteristics of this Cloud Toast is involving an interesting technique called Sweet Stiff Levain. It's the part of the secret that resulting an exceptionally fluffy interior and a distinct soft crust, as well as eliminating the tangness from the bread (no sour). This sourdough shokupan is coined after Cloud and Toast simply because this bread is absolutely delicious on its own, notoriously creamy and fluffy that is lightly-enriched but not too sweet as daily bread. It boasts a smooth, springy and marshmallowy texture like wrapping around cloud. Much softer and airier than a regular white loaf!
STARTER / LIQUID LEVAIN BUILD
15g Starter
15g Flour
15g Water
Refresh a couple times prior using to achieve optimum results
(Takes approx 5-6 Hrs to PEAK @ 27C)
SWEET STIFF LEVAIN BUILD
25g Active Sourdough Starter (100% Hydration)
75g Bread Flour
34g Water
13g Sugar
Overnight: 8-9 Hrs @ 23-24C air-conditioned
Room Temperature: 6 Hrs @ 28C
MAIN DOUGH
230g Bread flour
All of the sweet stiff levain
30g Sugar
4g Salt
1 Egg (50g)
45g Milk (10g +/-)
50g Whipping cream
25g Unsalted Butter
EGGWASH (optional)
1 Egg
Dash of milk
⚠️This recipe yield 1x Pullman Loaf Tin 20x10x10cm
I doubled the recipe in video
Bake at 180C @ 40 mins
or until golden brown
HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
NOTE:
⚠️ Final proofing time vary from 3 - 4 Hrs @ 28C, depending on strength of starter
⚠️ Kindly adjust hydration 10g +/- accordingly as every flour has different water absorption level
⚠️ Kindly adjust baking time according to your oven
Chinese subtitle is available, please turn on [CC] subtitle
有中文字幕，请开启 [CC] 字幕
Hashtag: #sdcloudtoast #cloudtoast
Cloud Toast (Sourdough Shokupan) [ TIMELINE ]: bit.ly/3ho332X
How to strengthen your starter guide: bit.ly/3udzzsU
Instagram: @sour.lotti
/ sour.lotti

[@VancePetrol]

It's important to give the dough a little pat on the side when you transfer it to a bowl for proofing, that way it knows it's being a good boy and work extra hard to become delicious bread.

[@viktuutee]

My grate grandmom was talking with Dough while kneeding :)

[@toypigs]

I used this recipe and it turned out so so good! I didn’t have cream or bread flour. So used standard flour and more milk. It took 3 days to wait for the starter then stiff levain then main dough! The result was superb. Thank you for the great video recipe.

[@SourlottibyAbby]

Loved it

[@qasagod]

You waited 3 days for the starter and didn't bother to buy the ingredients??

[@patw5550]

Great tip, i can avoid whipping cream, too rich for me, personally. TQ for sharing

[@Nutmeg1644]

Hi I made this bread today. It was so delicious. I guess one secret is the whip cream and not just adding milk. I don’t buy bread anymore. Gotta make it. Thank u so much for sharing ur recipe. It was so easy to follow as well.❤ God bless u.

[@enndeejay]

Just baked this shokupan recipe but made it a cinnamon roll. Such a gorgeous bread - very light and fluffy. I did refrigerate the dough after shaping due to how late it got and it still turned out amazing! I also ran out of regular milk and used 100% whipping cream. This recipe was very flexible, but the video and description was very detailed it helped so much to take out any guess work. Even the amount of time for kneading!! Thank you so much Abby! Your knowledge is very much appreciated.

[@m00m00666]

Are you an experienced/professional baker? Because I’m a baker going on about 15 years and we make bread as perfect as this (some methods differ slightly due to yield and time) this is more of a brioche method for us. I’ve never seen anyone on here mix dough and explain it exactly how it should be (apart from my boyfriends KZbin, who also works with me) I’m really impressed. Anyone I know who wants to learn how to mix dough properly and I can’t be bothered showing them in person, I will be sending this video! thanks!

[@Оля-т5м2к]

Замечательный рабочий рецепт👍 Ранее боялась браться выпекать такой хлеб. С этим рецептом получился чудесный хлеб с первого раза😊 Благодарю за это видео👏

[@blnai6610]

Thank you for sharing a detailed bread making. Easy to follow & highly achievable results. I baked the bread today and it was so soft.

[@SourlottibyAbby]

Happy to hear that. Enjoy!

[@Jen12Co]

This is the best Shokupan sourdough recipe ever! I have honestly made this recipe over 30 times already and it does not disappoint. Thanks for posting such a quality recipe for all to share and use ❤😊

[@SourlottibyAbby]

I'm over the moon! Thankyou!

[@TheSlickIzzy]

I went to church as a kid and that looks a lot like the exact same bread they used in communion. I always loved first Sunday so I could have communion and get as big of a piece as possible w/o being obvious. That was damn good bread.

[@lilycarolyn4Christ]

😊

[@muniramunie2069]

I love this kind of SD bread so much! My favourite so far~ Makes me confident enough to bake any SD bread using this recipe.. love by my family too! Thanks Abby!

[@SourlottibyAbby]

Yay! Thanks for trying

[@faryq1410]

Wow your pullman tin is so well cared for, I didn't know you could make bread without the lid on

[@RyokoVT]

This perfectly solves my problem with making a sandwich using standard sourdough bread. All my condiments just fall straight through it because of the massive air bubbles.

[@imjustme4439]

Do u make the bread urself? cause you can deside how big the airholes are in a sourdough bread

[@yourmom9724]

@I’m just me - elaborate.

[@imjustme4439]

@@yourmom9724 its really just the amount of water u ad when ur dough is kneading the more water, the bigger the holes

[@alcapone8115]

This is my favorite recipe ever! Thank you so much! This recipe is so reliable, even though I tweaked it a bit and added a tangzhong. Despite straying from the path, which is very dangerous in baking, I was able to make the fluffiest, softest bread I have ever made in my life. This has made me so happy. My previous breads would end up dense and dry the day after. They were never as soft and fluffy as I wanted. Usually when I follow recipes to a t, they don't turn out well and I am disappointed, but this recipe has surprised me with how amazing it is! Thank you!!

[@MelissaSmith1]

How much tangzhong did you add to this recipe?

[@pooch3289]

Can you share what you tweaked?

[@alcapone8115]

I can't remember which recipe i followed but you can follow any recipe for tangzhong where they cook the flour and water together to make a paste. I dont add the tangzhong anymore. Now a days i follow the recipe exactly how it is and I always get spongy fluffy soft results

[@lyntoh3341]

Just baked this Cloud Bread - really lovely Thank you Abby for sharing 🥂💕🌈

[@pamanton]

Thank you for this recipe! Have been making it for almost 2 years now! Recently I have converted it to vegan. No eggs, no cream, just oat milk. Still very very good!

[@SourlottibyAbby]

sounds wonderful!

[@myavaphillips2912]

Could I ask is this brioche?

[@moonlight47314]

جربتها وطلعت ماشاءالله قمة فى الروعة لذيذ جدا 😍❤️🌹

[@evetan6358]

I tried baking it yesterday and it turned out great! Only difference was the extended proofing time coz of the cool weather. I foresee myself baking double or even triple the recipe the next round! ❤️

[@SourlottibyAbby]

Yumss! Glad to hear that

[@evetan6358]

@@SourlottibyAbby , can i do cold retard method for the sweet dough?

[@aprilleelee8837]

The recipe is great. 1st time try, successful. Made some buns and 1 bread loaf. Very soft and nice. Thank you Abby.

[@SourlottibyAbby]

You’re most welcome April! Glad it turns out amazing 💛 keep baking!

[@jessicawang1451]

Best sourdough soft bread i every made. This recipe is a keeper. ❤️❤️❤️

[@SourlottibyAbby]

Yums. Glad you like it!

[@varditpeer7188]

I made your recipe exactly as you instructed and it turned out perfect! I was so proud, I couldn't stop photographing the loaves (I made 2). My starter more than tripled, but I was surprised how dry it was. It took awhile for the dough to come together, it was very dry before I added the butter. But it all came together eventually and turned into a beautiful smooth, silky dough. This bread is better than cake, it's even delicious by itself. Thank you so much for your excellent video instructions and the written timeline. I will be making this bread again and again.

[@SourlottibyAbby]

Sometimes its also depending on the flour you're using. Some flour may require more hydration. If it is too stiff to handle, you may add 10-20g more liquid. Please adjust the hydration accordingly, careful to not over hydrate it or it'll be difficult to handle later! Thanks for your kind words glad you enjoyed it! Please tag me on Instagram @sour.lotti next time so I can see your beautiful bakes too. Have a nice day.

[@varditpeer7188]

@@SourlottibyAbby I don't know if I need to add more liquid because the dough was absolutely beautiful when I added the butter. I posted on instagram and tagged you: instagram.com/p/CkBM796s9mK/ . Thanks again!!!

[@JLXC90]

Wow! The bread looks so soft!!! Is like melting inside!

[@SourlottibyAbby]

Thank you!

[@gaiusteh7015]

Can you feed the starter with whole grain flour?

[@thuyanicka14]

It took me 3 days to bake but the result is amazing. It is crispy outside but moist ,soft and chewy inside. So yummy. Thanks for sharing .

[@trashgo_dd]

My mom used to make cloud toast! It’s soooo delicious, I’m so happy that this bread is a type of break cause I thought it was regular bread xD

[@SourlottibyAbby]

yas, its the only sandwich loaf you'll ever need!

[@mixerzar]

Thanks for sharing. It’s a great recipe I love everything of this bread except the sweet taste. I will try next time with less sugar.

[@petesim22]

Much appreciated... from singapore. What an elegant video!

[@SourlottibyAbby]

my pleasure!

[@ppem84]

I have tried this recipe twice. It went well and we like it very much. 😋

[@SourlottibyAbby]

It's the one and only recipe you'll need

[@adachan9499]

Thank you Abby for the recipe and showing us how to make one of the best sourdough ever! Success at my first attempt! It is so soft and delicious! Keep up your good work!

[@SourlottibyAbby]

I'm so happy to hear that. Keep baking!

[@ActionCookingLaraKim]

Thank you for delicious cloud toast, Happy New Year👍🌹🎄🎅

[@linh3085]

I've made it today and it turned out super delicious! My starter isn't strong as yours, so I add in a little instant yeast. It's still really nice and yumm!!! Thanks for sharing this recipe

[@SourlottibyAbby]

Glad you loved it! ❤️

[@3261Rosana]

mine is not so strong either, may I ask how much instant yeast did you add ?

[@linh3085]

@@3261Rosana I didn't measure it, I think it's about 1/8 tsp (under 1g). The fermetation was approximately as long as in the video.

[@3261Rosana]

@@linh3085 Thank you

[@sebarispot5402]

yey I tried to build one😍thanks for the great video recipe

[@lindaheng7494]

So satisfying to watch. I am making a double portion now. Thank you very much for a great video and recipe.

[@SourlottibyAbby]

Hope you enjoy it. Looking forward for your cloud toast!

[@cathen6759]

This has become a staple in our home. Tx so much❤

[@reduniverse0]

The result 🤩 Thanks, you put so much details into this videos, i feel like i alreatknow everything about milk bread now 😅 Still, I've never done one. The time I have to make bread doesn't fit with the time I would need to make milk bread. So I wonder if you know it's possible to put the tin to the fridge for 12-18h beofre the full proof. So that it could be put in the oven the next day ?

[@SmartCooking4You]

Wow! Very simple and yummy.. I liked ☺☺thanks for sharing your recipe☺

[@endoraismygma]

Oh myyy. This looks amazing. The way you prepare it is lovely.

[@beadgal]

I just tried this recipe and it turned out so good-- thank you so very much for posting this tutorial!🍞🍞🍞

[@SourlottibyAbby]

our favourite recipe! thanks for trying

[@karunald]

Wow! This is interesting! will try it! Thank you for your video

[@carriewang880]

Hello Abby ， thank you so much for your sharing !! I made the sweet stiff levain last night ,this morning I followed your video made the Cloud Toast . And just now tried it ! It's soooo nice ! My husband and I can't get enough! OMGGGGG ~~~~ Thank you again !

[@SourlottibyAbby]

happy to hear that

[@jareenli9135]

Just baked this last night... Super soft and yummy.. Tks Abby for sharing..

[@SourlottibyAbby]

Glad you liked it!!

[@ireneadjapong9276]

I don't know why I couldn't stop smiling when you were pulling them apart. It was just beautiful.

[@SourlottibyAbby]

I can relate that! hehe

[@charlenepetitebouche7021]

你的影片很療癒 音樂很棒 甚至是你的手 都讓人看了舒服 謝謝

[@SourlottibyAbby]

謝謝 🙏

[@tsui6911]

Tried. Fluffy & nice. Replace whipping cream with yogurt and the outcome still satisfying. Thanks for this great detail recepi

[@SourlottibyAbby]

Hi! Yes, feel free to try it if you're lactose intolerance. But somehow it will slightly different in texture and flavour.

[@patw5550]

Tks for yr tip abt substituting cream wt yogurt, perfect for a good bread but not overly rich

[@ivykeith6999]

Love this recipe, easy to follow with great results!

[@SourlottibyAbby]

Thank you Ivy!

[@plainnescafe]

Baked this recipe recently and it turned out well! Smooth, soft and chewy as you have described. Lovely bread! If I were to substitute the milk with water, do you think it'll be okay? Still keep the whipped cream though. Thank you :)

[@SourlottibyAbby]

Glad you loved it! Feel free to experiment with it. Let me know what you think!

[@viktuutee]

With water not that flufy and tasty :(

[@rsuksod]

I tried the recipe and it turned out very well! Thanks for sharing 🙏🙏

[@SourlottibyAbby]

Happy to hear that ❤️ enjoy!

[@sitirohmahy3366]

Just made it yesterday, when i feel my starter ripe enough at day 7. I followed every step, except the second proofing. It get 6 hours instead of 4 because i forgot😅, the dough overflowed the loaf pan ( i used covered loaf pan). But the bread turn out fluffy, there's a hint sour, i guessed because of longer fermentation,but it's ok for me.

[@Ndiyafhi]

That honestly looks way to beautiful to consume

[@conniegant7781]

Oh My goodness this bread looks amazing! Thank you so much for the video showing your technique and also for the written recipe with instructions! God Bless You

[@SourlottibyAbby]

Hope you enjoy

[@peerawanmanocharern8973]

I baked as following your recipe. It’s pretty good👍🏻 Soft and rich taste. I felt in love it sourdough baking because of your youtube. Thank you so much😍🙏🏻

[@SourlottibyAbby]

Happy for you 💛 check out my other new recipes too. You will def love it !

[@clamarine915]

Just tried this! It's so nice and soft. Thanks for sharing the recipe!

[@SourlottibyAbby]

My pleasure

[@nazekguirgis6171]

I love what you do thank you for all your help

[@matijaatelsek7587]

Hi, I just want to let you know that if you keep creating content like this, you will reach 1 million subscribers soon. I enjoyed the video and I will definetly try to bake this bread.

[@SourlottibyAbby]

I'm overwhelmed. Thank you!

[@1tri]

Nothing better than fresh toast!

[@caramelcorn8030]

I tried the recipe and it came out perfect!

[@luffyandgokuskits]

Where the f*** did you get this that’s THE MOST SOFT, AND TASTY BREAD IVE EVER SEEN MORE THAN ANY OTHER PROPER MEAL

[@سلمي-ذ3د]

بدأت في تحضير بادئ العجين المخمر بالأمس بنفس النسبة الموجوده بالفيديو ولكنه لم يرتفع الي الضعف حتى ولذلك قمت بوضع القليل من الدقيق والماء في المساء وارتفعت بالليل ولكن عندما استيقظت بالفجر وجدت العجين المخمر قد تراجع ولذلك اطعتمته الآن للمرة الثالثة وساركز على ارتفاعه هذه المرة ولذلك فإن واجهت نفس مشكله عدم النمو فقم بوضع القليل من الدقيق والماء ثانية.😢 أنا متحمسة لتكمله الوصفه.😅 تعديل ١: كريمه الخفق مش بتكون متوفره عندي ولو توافرت فبتكون غاليه جدا ولذلك استخدمت قشطه طازجة بدلها وزودت ١٠ جرام حليب وعجنتها بايدي لفتره طويله جدا وقدرت اتخطي اختبار زجاج النافذة 🎉. ونصيحة لما تيجو تنقلوها لطبق للتخمير ادهنوه بشويه زيت لأن العجين بيكون بيلزق بشكل كبير 😊. تعديل ٢: هي يعتبر نفس النصيحة بتاع تعديل ١ لاني لما جيت لتشكيل الكرات علشان احطها في القالب مدهنتش أي حاجة وكانت النتيجه أن العجين التصق بالنشابه وسطح العمل فاهدنوهم زيت او زبده 😅 تعديل ٣:مش عندي قالب بولمان فسويتها في قالب عادي وخد في السوا نص ساعة بس فلو مش مستعملين نفس القالب ركزوا على العجين في الفرن

[@dilboteabaggins]

I was under the impression that shokupan used tangzhong or yudane. This looks like a lovely loaf!

[@SourlottibyAbby]

Yes, this recipe does not need tangzhong or yudane in order to achieve this result. do try it out!

[@pond70]

I made yesterday, my dough for second proof wasn’t risen much even I proofed all night 😅 at room temperature 9-10 c , but the texture and taste is so delicious..thank you for recipe. I will try again sometime when the weather is warmer. 🙏

[@SourlottibyAbby]

That’s very cold at 9-10c. Try to proof inside an off oven with a cup of hot water

[@pond70]

@@SourlottibyAbby Thank you I will try again

[@fdd4708]

My dough is currently at first fermentation. Looking forward to the final product.

[@alexlittle6255]

best bread i have ever seen! I cannot wait to try out your recipe.

[@SourlottibyAbby]

I'm sure your family loves it. Hope you enjoy!

[@auroraguardado7984]

this bread looks amazong 😍🥵👍👍

[@claratan9297]

I just made a loaf, it smells heavenly, can't wait to eat it. Hope it's taste as good and it smell

[@SourlottibyAbby]

Wonderful!

[@최산에이티즈]

This was so satisfying to watch🥺

[@quibop]

i feel like spiderweb toast is a more fitting name for this

[@xionglee1299]

Hi, I really like how your starter looks silky and like a web. Do you mind sharing your recipe for starting it?

[@SourlottibyAbby]

Hi! Thanks for your suggestion. My starter is fed with 100% white bread flour and feed 1:1:1 at peak, where as night time 1:3:3 or 1:5:5.

[@xionglee1299]

@@SourlottibyAbby Thank you!!!

[@christinetan9680]

Hi Abby, what do you mean feed at 1:1:1 at peak (how to reach its peak?) Night time 1:3:3 or 1:5:5. Please excuse me as I have no experience in sourdough starter. Thanks in advance.

[@Taro_thecat]

Thanks a lot, I have been watched several time, start from starter I do more understand my starter baby because your previous do, understand how it works, when to feed so on and this morning trying this method in this do, hope it turns well,

[@SourlottibyAbby]

wonderful! Looking forward to see yours

[@Taro_thecat]

@@SourlottibyAbby hmm..final proof took for more than 3 hrs, so I baked it cuz can’t wait, Can I ask why bread taste too sour? Should I use starter at 1:2:2? Or any mistake

[@ouileechan5183]

Yesterday follow ur recipe bake 2 loaf, super soft I love it, Thank you so much

[@SourlottibyAbby]

My pleasure. Enjoy!!

[@oktahandayani6609]

Masya Allah bagus bgt serat nya.. cantik

[@saranagong9904]

Loves this resepi I will do thank you so funs to watch nice video 👍👍👍

[@SourlottibyAbby]

Thank you. It's our fav recipe too

[@azlyshamzakaria550]

You're my fav now!nice video,looking forward for your next video

[@SourlottibyAbby]

Thats very sweet of you

[@ouvie]

that looks so soft and neat, you are so talented

[@SourlottibyAbby]

Thank you! Cheers!

[@mello7067]

Hihi. Thank you for sharing this recipe. Can I ask if I'm able to second proof the loaf in the fridge for next day bake ?

[@daisytran8305]

I already suceeded with this receipt.Thanks a lot.

[@SourlottibyAbby]

You are most welcome!

[@jfloo123]

The texture of the bread is so soft and perfect , I had try out, thanks for sharing😘

[@SourlottibyAbby]

My pleasure, looking forward for your cloud toast!

[@jfloo123]

@@SourlottibyAbby I had post my cloud toast in your commnet in FB😀

[@thanhthunguyenhoang2983]

So amazing! I’ve tried and get it well. Thank you so much!!❤️❤️❤️

[@SourlottibyAbby]

Wonderful!

[@chinchinng9075]

Hi, thanks for the wonderful video. For the stiff leavin, I let it rest at room temperature for 6 hours. It did rises but I guess not as much. Then I move on with the rest of the steps. At the final proof, after shaping the dough does not rise at all even after 6 hours. Not sure what went wrong. Tried 2x

[@SourlottibyAbby]

Your starter seems on a weaker side. Try to strengthen your starter by feeding more regularly as the sweet stiff levain requires a very strong and active starter. Don't panic! You may add 1g instant yeast into final dough mix to boost up the fermentation! don't waste the final product ;)

[@vivianlingling1505]

Just made these! Really lovely . Fluffly. Thank you for great receipe. Stay healthy Gbu

[@SourlottibyAbby]

Hi Vivian! Yums, happy to know that! Enjoy 💛

[@nusabakitchen]

I made it today, very soft and fluffy very delicious thank you very much 🙏❤️

[@SourlottibyAbby]

My pleasure!

[@shuchef1132]

Hi Abby，I recently started to work on sourdough starter and it’s great to see another version of sourdough starter, would you mind to share how you come up with how many grams of sugar into your sweet starter？ before I explode my version😅

[@sdwdidi5079]

ME: watches vid *hears sad music* brain: *rethinks life decisions*

[@ritamenicucci8434]

Vorrei pregarti di mettere anche i sottotitoli in italiano se puoi. Vorrei provare a fare quel meraviglioso pane che fai tu. Grazie

[@chenwuipoh]

Thanks Abby for the fantastic recipe. Tried today. The texture was so fluffy & soft. But I have a problem with some dense edges. Any part I did wrongly ? Appreciate Any comments .

[@SourlottibyAbby]

Hi! Thats absolutely normal. Sometimes it happens after cooling down the bread completely, most likely due to the weight of bread that brings down the crumb.

[@lydiachai993]

Abby, I just wanna drop a message to thank you for your kind personal advice on FB when I asked you how to build a strong sourdough starter. You gave me the exact knowledge I needed to understand about sourdough starter. Just to let you know, my starter which is named after you, is currently a year plus. It's able to bake this Shokupan beautifully yesterday. TQSM.

[@SourlottibyAbby]

This is the sweetest message I've ever received, Lydia! You just made my day

[@Aprilbakes_sg]

It's so beautiful and so satisfying to watch 🥰😍🥰

[@SourlottibyAbby]

Thank you so much !

[@varditpeer7188]

I'd like to try a vegan version of the bread. Can I use coconut cream instead of the milk and whipping cream? What would you suggest I use instead of eggs?

[@SourlottibyAbby]

Yes you can! Just substitute eggs to any non-dairy liquid

[@jyong9310]

Wow. Looks fantastic. I am going to try this today. Can't wait for results tomorrow.

[@SourlottibyAbby]

Best of luck!

[@jyong9310]

@@SourlottibyAbbyI am done. Looks great and I added chopped dried fruits. Thanks so much for the recipe!

[@avionliu7941]

Amazing loaf😘This is the best recipe I have ever tried. Sometimes there’s not enough times. Will it be possible keep the sweet stiff levain in refrigerator for couple days before the further steps?

[@SourlottibyAbby]

Hi! Thank you for trying and loving the recipe. I'm afraid I wouldn't recommend it as it will affect the effectivity of the starter during fermentation. I would use it fresh.

[@avionliu7941]

@@SourlottibyAbby Hi! Thank you so much for your advice. Looking forward your new post 👍🏻

[@cooknbakekitchenette]

Thanks Abby for the recipe ❤ Can't wait for your next bake 💪🏻💪🏻

[@SourlottibyAbby]

Stay tuned! Remember to subscribe to my channel to get notified w my latest uploads 💛

[@3261Rosana]

Beautiful creation , unfortunately mine never rise so high at all...... but nevertheless the formula produce a super soft loaf, I am very happy. Thank you for sharing

[@SourlottibyAbby]

The speed of fermentation is based on the strength of starter and gluten. Suggest to strengthen your starter by feeding it more regularly at PEAK.

[@3261Rosana]

@@SourlottibyAbby You see , I always miss that time when my starter peaks but i will be more diligent next time

[@3261Rosana]

@@SourlottibyAbby thank you for the good suggestion, I will try again for better results next time

[@lethaonguyenthi5211]

so beautifully made

[@SourlottibyAbby]

Thank you!

[@jennydubs6588]

you killed it and im in love with you

[@karenchiem3687]

Hello Abby, I enjoyed watching your channel very much. I would like to clarify....I made sweet stiff starter in advance and has been stored in the fridge. Could I use that sweet stiff starter to bake Shokupan without feeding? if so, how much sweet stiff starter I can use to make a same size of your bread loaf (e.g. 100 g of sweet stiff starter, more or less?). I appreciate your comments

[@SourlottibyAbby]

You only make sss when you want to use it for that recipe. sss does not need to be maintain or feed.

[@karenchiem3687]

Thanks very much of your advise

[@kevincoble4294]

Beautiful!!

[@pimfahwirawan4420]

Hi thanks for sharing. Cant wait to try. I wonder if I can do final proof in fridge overnight and shape&bake in the morning?

[@SourlottibyAbby]

Hi! I have not tried proofing the dough in the fridge before as I'm afraid that too cold temperature might affecting the rise. Hence I would suggest to proof and bake same day. Usually i would mix dough in the morning like 7am, then the bread will be ready to bake by 1pm :)

[@ongoing101]

Hello，thanks for sharing your recipe. I have a question about “The Sweet Stiff Levain” in your recipe. I noticed that it contains a 25g of Active Sourdough Starter. Is this 25g active sourdough starter is the one came from the “Starter/Liquid Levain” which mixed by starter, flour and water 15g each? I am quite confused on it, it would be great if you can solve my puzzle, thanks🥰

[@irenacosic3846]

Great recipe, I have used it many times. Sometimes I wish it wasn’t sweet. If I don’t use sugar, will it affect final proofing? Thank you.

[@kiwii7713]

just seeing the thumbnail i can feel it melting in my mouth

[@wildabezet860]

This looks great, but always having whipping cream (which is very expensive) on hand is a problem. Is there a substitute?

[@SourlottibyAbby]

You may substitute it with milk

[@nguyennhu6377]

Hi, thank you for your yummy bread video . Can I know the recipe of the starter and can you explain how to do it ? Thank you so much.

[@SourlottibyAbby]

Hi! You may need a sourdough starter ready in order to make Cloud Toast. You can google up a recipe how to cultivate a starter from scratch. My starter is fed with 1:1:1 (starter:flour:water), refreshed at peak with 100% white bread flour

[@susanlin9015]

Hi ! I’m waiting for the stiff starter right now :) so excited to try this one since my family doesn’t like all the other sourdough 🍞 I ever made. May I ask what are sweet stiff starter for? Does it make a difference with just building starter as usual then mix with all the other ingredients as most other recipes does? Thank you

[@SourlottibyAbby]

Hi Susan, yes I would say that its quite different! Good luck!

[@nawelb9053]

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[@therealgaylord69]

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[@lxmns3726]

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[@r_hal93]

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