Cake Decorating Designs
I should start making bread it honestly looks fun and you get a delicious reward at the end.
I don't have a gluten sensitivity, but these kind of natural fermentation breads certainly can prevent the sensitivity. Looks delicious 😋!
PS. A question? Are Graham Crackers made from Graham flour?
Excellent Billy, great recipe and great tips. I think I can finally understand the % ! It's been a big confusion in my head, and after so many bread recipes & tutorials, that were never clear about it, I can finally figure it out. Thanks so much, keep on w your amazing work 👏
I walk every morning at 4:30am and my path leads me to the main street downtown, where I am compelled forward, at first, by the delicate and amazing smell coming from the local bakery, then, as I get closer to the shop, I pick up my speed as I am driven forward by the powerful and mesmerizing smell that clings to my olfactories . It is so mesmerizing that I don't even remember how I got that far; It's all I can do to keep walking by. The baker is already in baking his bread and muffins for the day. (He told me he starts his day in the shop at 3:00am.) We wave at each other and I continue with my walk knowing that someday I will be baking bread for myself in my kitchen and it will smell that amazing. The bread will bake while I walk and the power surge I need to get home will be coming from that same powerful and mesmerizing smell in my kitchen. I can't wait, especially now that I am collecting these recipes from you. You had me with that crispy crust that sounds so delicious. I look forward to baking this one after I have been extremely strict with my Keto way of living for 1 year. Thank you, Chef.
Kudos to you for explaining baker’s percentages. You’ll never need a recipe ever again for bread once you understand it. Your loaves came out gorgeous. I’m curious how you came up with your recipes. A typical sourdough loaf calls for about 20% starter. Your recipe has 27% and yet you let your dough ferment for so long. I always do 20% starter in a dough that’s usually 75%-80% hydration, and depending on the temperature my bulk fermentation only lasts 6-7 hours.
Your videos are so clean and easy to follow i love it thanks ! Just subscribed
You're my hero!
Why do you use our stamppot pot? To recreate the situation of a stone ovenbrick?
Yes… I'm dutch😁😁
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.