Відео

Is the 24 hour fermentation you did on the counter or in the fridge? OR a bit of both?

Looks yummy! Thanks! First sourdough tortilla recipe I have seen. You don’t say how high of heat to use. Medium?

Do you recommend to ferment the dough on the counter or in the fridge?

Going to make these tonight! Excited to try them!

I keep mine in the fridge so I don't have that problem.

Is levin and starter essential the same?

Thanks so much for sharing! :) Excited to try them!

BEST tortilla recipe! I am curious if there are health benefits to using ghee over regular butter? I think you’ve mentioned it somewhere before but I don’t remember

Anxious to try this.

What’s the difference between active starter and leaven? NONE of my recipes call for leaven.

The recipe I have been waiting for thank you so very much❤❤❤❤

To get the better consistency starter, would that mean I would feed it for a longer period of time?

Hi, thanks I’ve started making a levain with this ratio for my last few loaves. How do you then feed your starter alongside this?

Good info. Thanks.

With all due respect you say a lot but don't explain a lot, you say equal parts flour and water, when I do that I end up with soup, I mix 100 gr flour to 70 gr water and it is still runnier than your anti gravity mix, so what am I doing wrong ?

What annoys me is they all say equal amounts of flour and water when feeding your starter, I did that and I ended up with soup so what bullshit is that ? I put 100 gr of flour and 70 gr of water in my starter so what am I doing wrong ?

Oops!! Well I’m only one month in this. Glad I came onto this video. Thank you

Best advice on how to maintain starter that I’ve ever seen!!

Amazing, thank you so much.

When a person can’t explain what there’re talking in three sentences it means they don’t understand it. This person can’t explain her starter. This video is a waste of time.

Sooooo much repetition get to the pointtt

Turn your jar upside down when cooling and the solids can be scraped off

Great content, thanks

Will the sourdough crocks be restocked?

What’s the approximate time does it take for a levin to be good to add to th dough?

that bread from the discard looks a little flat to me as you hold it up

Do you keep your active starter on the counter, or refrigerate?

You have very good information but I found your approach quite shouty, repetitive and pushy as though you’re trying to force your audience to understand. You’re obviously incredibly knowledgeable, maybe just let your knowledge speak rather than trying so hard to be heard.

When the puppy walked in.... had to rewind afterwards, lost what you were saying! LOL

thanks for sharing

how long do you defrost the loaf from the freezer before you put it in the preheated oven?

I warmed a little water up in my tea kettle and fed my starter. It did not rise, so I thought I killed it and tossed it. 😢

This was painful. Literally!

I want to make sure I understand this…….. I normally keep starter in the fridge. The night before I’m making bread, I take some of the cold, past peak starter from the fridge and do a 1:1:1 feeding to make the levain. In the morning if it’s ready, I can start. If it peaked too early, I will do another feeding. So each time I feed my starter it’s never at peak. If I’m understanding you correctly, the starter that I take from the fridge should be allowed to come to peak (without feeding) and when it’s at peak I take some (10%) to make my levain, then wait for that levain to peak to start making my dough?

Sorry for mistake can u figer out for me in order to make a lava in for 500g flour how much starter to mix with the lava in? Till now I only worked with 100g of stater per 500g of flour

I love to watch your tube u r gr8!!! However pls help me out I use 500g of flour n 350g of water n 100g of starter n 20g of salt!! 1 want to try your labs in can u call slate how much startern lava in I need to make a dough of 509g of flour pls???

What causes it to turn soupy after third day? Until that day it looks and feels great but after that third feed it turns bad I don’t understand it. Every time no matter what I use or who it does the same every time.

yk something to note is that a recipe that calls for a strong levain can always be done with a chilled starter, but only if you account for the extra time a chilled starter is needed to levain a full loaf. If you have a healthy starter, it does not matter. The only difference is time.

You have helped me with my final adaption to produce consistently nice sourdough. Thank you dear lady. Croydon England.

Excellent video and so easy to understand! Thanks so much!

Your channel is sooooo helpful! Thank you for all the great information! I have a question about whole grain, I know you said you wouldn’t recommend feeding your starter whole grain but I was really hoping to start milling my own flour. If I don’t use that flour to feed my starter then I didn’t think I could use it in my bread? Do you have any recommendations?? Thanks!

I wonder if it is a deterrent for deer. 🤣

I think I have been missing a complete step. I have never made a liven from the starter. you have a recipe floating around somewhere?

I wonder how long you wait for your fed sourdough to rise with 1:5:5 ratio. Also you get 330 gr of starter this way. What is your ratio of starter to the flour for bread dough?

Grandmother Wallowing Buffalo put rhubarb leaves inside her moccasins.

Just happened last night! Was just mush, sticky like gum and spread like water! No shaping, just pouredit in the bannetons. It actually turned out pretty good.

Makes no sense. Why is this not easy

Thanks so much for share I only bake 1 a week do I still need to feed my stRater everyday Thanks again

For storing in the fridge, once I feed it, do I need to let it rise before placing it in the fridge? Or can I feed it and put it directly in the fridge?

Help! I have a nice bubbly starter and mix up my dough but it's not rising. What am I doing wrong?