Відео

Finally i found you, sourdough making😄 Any alternative if i don’t have that sourdough making stuff?

Wow!! Does any flour work?? Like whole wheat too? This looks really easy and tempting! I have no excuses to not try this!! :)

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when its ready to use, how much do I leave to refeed and keep my starter?

This looks beautiful. Do you have a spelt/fully wholemeal recipe you could share?

No knead???

I have a question. You did mention to bake for 20-25 mins but at what degree? 300 or 400 F? Some calls for 300 and some for 400

Recipe please

Do you have an entire recipe?

I also would like the link , please and ty:)

I make this once a week, super affordable and delicious for the whole family. Esp since we make it a pizza with mozzarella! ❤

Thank you ever so much! After my third try, my starter came out perfect. I am going to make the bread now!!!

We need to do it on room temp or put in fridge

is the elastic band necessary ?

Seems like an brain 😂👍

😮

Making bread takes me back to my childhood. I would watch my mom make it. It is very comforting to me even today.

What’s the elastic band for? And what’s the temp you are advising to maintain?

What kind of flour do you use?

7 days is so unrealistic! Its still immature. Try 3-6 weeks!!

Making this now. Can’t wait to cook it and eat just waiting for it to rise 🤤

This is not sourdough bread 😏

May I know where to get ur white baking dish?

I made this Focaccia several times and it tastes just perfect!

Why we use salt in the water with yeast instead of sugar . Doesn’t it kills the yeasts😊

Hola, primero gracias por compartir y por la hermosa edición, música y receta. Pero jamas he logrado que se inflen asi 😢 usas el fuego alto, medio o medio alto??

How do you do for your foccacia to be so moist and soft? Do you put water in the oven while cooking it?

For the Americans: 320 ml lukewarm water (~1.35 cups) 1.5 tsp salt 1 tsp instant yeast 1 Tbsp olive oil 3.5 cups bread flour

It's the smokepoints and the sourcing. They mix the oils in different countries to get a better price when it comes to your grocery store. People are unaware. Thats how I help people out. If you keep being nice good people like that.

That's exactly how your face is about to look if you eat that too often. You're getting inflammation in your face. Be careful about the ingredients.

The pokes with the fingers represent their pock marks on their cheeks. 😅 Italian doctors don't share recipes. They love their mothers 😅. She made him she fed him and that's how he goes to work. Hispanic women are always trying to steal their recipes and make them raise their kids.

My starter is so much thicker than any starter I've seen online wtf

share the recipe bro

this is not manakish!!! seriously do some research

I have no idea why you need a stater is no the same to use yeast ?

Can anyone help? What does "starter starts double after every feed" ?

One of the best vdo

wtf is a starter

بدنا طريقه مقادير الخبز❤❤❤

I love that this is vegan! I always appreciate recipes that I can eat 😊

How to make pesto topping like you

Why is this #sourdough if it doesn't have sourdough in it

Where do i store it?

Omg, I love the pre baked version. Looks like food from some other dimension. ✨

𝘚𝘛𝘌𝘗𝘚 𝘛𝘖 𝘋𝘌𝘏𝘠𝘋𝘙𝘈𝘛𝘌 𝘠𝘖𝘜𝘙 𝘚𝘛𝘈𝘙𝘛𝘌𝘙 Feed your starter to make sure that it is at peak and at its most active state Note : If your sourdough starter has been stored in the fridge for some time, I would strongly recommend that you give it a few feeds to reactivate it before carrying out the rest of the process. Ideally we want to dehydrate a starter that is strong and in good health. Spread a VERY thin layer of starter on a non-stick mat or parchment paper The thickness of the starter to be dried affects the amount of time it takes to dry up completely. I would suggest spreading the starter very thinly and evenly to speed up the process. Allow the starter to dry completely. It should not stick to your fingers when you touch it. Your options : ✅ Use a dehydrator ( It took me 3h at 31C in my Brod & Taylor SAHARA Dehydrator) ✅ Place the starter in the oven with or without the light on ✅ Air-dry the starter in the open (this may take ~12-36 hours depending on the thickness of your starter and room temperature) Break the dried starter into pieces Optional : Grind the starter into a fine power Store the dehydrated starter in a ziplock bag or food-safe container Optional : Store the dehydrated starter in the fridge/ freezer if you stay in a particularly hot or humid environment or would like to store the starter safely indefinitely Want to know how to rehydrate your starter when you are ready to bake again? Please stay tuned for my next post :) Exclusive discount link can be found on my Instagram Page @shebakesourdough

Day 1:One tbsp of water and flour mix, leave 24 hours Day 2 & 3: One tbsp flour and water once a day. Day 4 onwards: 1 tbsp flour and water twice a day. Day 8:it should double in size and ready to use .

Why do you need the elastic band and the temp sticker?🤷‍♂️

I did 1tbsp water + flour and it looks so runny? Is that okay? Yours is more doughy.

What do you do on day 5, 6 and 7?

Why when i make, the flour is separated from water? Any answer to this?