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Oh my that looks amazing! I still have a bunch of full of apples I picked so I will be trying this out. Do I have to share this with others? LOL just kidding. Apple fritters are my favorite. I will be putting my discard to use tonight and bake in the morning. I’ll let you know how I think! Thank you! I will have to go check out your channel!

im gonna try this

I wonder if you could turn this into muffins?

I haven’t made anything with my discard before but does it give the cake a very strong sour taste?

Ohhh Im going to make this!

Thank you!! I just picked up a tortilla press at the thrift store but I’ve been too intimidated to use it!

Nice☺️

May i ask why the stuff starter recipe calls for 42g of butter while the regular starter recipe calls for 28g?

Oh I'm trying this tomorrow 😮❤

I love this video. Thank you so much for sharing this recipe and for a wonderful prayer. Jesus is the way, truth and life 💜🙌🏼

Hi, I'm new to sourdough, is your starter of 100% hydration 1:1:1 ? I'm having a hard time understanding. You said 1 tbsp of starter and 60% Flour & 60% Water. Does 1 tbsp of starter weigh 60g ? Thanks for the video, sorry but I'm trying hard to understand what 100% hydration is. I usually feed my 25g of starter with 50g of flour & 50g of water, is this 100% hydration or is 25% Starter 25% water 25% flour 100% hydration?

This is very interesting. I've seen other videos explaining the difference between stiff and 100% hydration starters but yours demonstrates the differences really well. Very clear and succinct. Thanks for the side by side comparison, will be trying the stiff starter this weekend. One question, dissolving the 100% starter is easy when mixing by hand. Any tips on mixing a stiff starter by hand? Thanks!

I'm trying to determine how much starter to feed to maintain the starter, then how much starter to feed to create the 240grams or so that I need for a batch of bread. Thank you for your video on proofing. Your suggestions are helping me judge the bulk proofing process. Thank you!

EXCELLENT

Your experiment was helpful, thank you. Can you please consider removing the music. It was quite loud and distracting. I couldn’t really hear you. Also, when showing the two dough/breads o Please add text w/arrows so we know which one is which without having to guess Thank you

Hi, if it’s fully fermented during bulk fermentation, then would it be risky to go through cold retard and the final proof? Thanks.

I’m so glad I found your video! I too have been disappointed with sourdough recipes that claim to make soft tortillas which just end up being crunchy and not foldable.

I can’t wait to make these! I created my starter 6 weeks ago and I’m enjoying making lots of home made treats for my family!

Thank you for explaining the difference! Now I know when it’s active and when to discard.

I’ve been trying to get mine to rise for a few days now.😢 there’s a lot of little bubbles but that’s it.

Yes

I'm of Mexican decent, my mother made tortillas almost daily growing up, both flour & corn. Never did she add butter, wack the dough balls or leave them in the fridge overnight?! Sorry but alot of unnecessary steps 😮

I'm a bit confused about the recipe. I'm assuming the starter is used instead of eggs. If the dough is like that, why didn't you add a little but of milk? Genuine questions from a chef, as I've never seen scones like that, but they sound great! 🇬🇧

Thank you! Im a new subscriber! I love your work and artistic way of baking.

I legit just fell in love with the way you minister ❤ absolutely a blessings!!

550g flour (100%) & 80g Sourdough Starter (15%), PSA for those working off of percentages.

Do I still have too fed the discard if stored in the fridge?

the background music is too loud for me to hear what you are saying.

First time watching

Thank you so much for this!

Thank you SO much bc this vid gives me a realistic view on how to manage the bulk F time! I also have the same Cambro one you have, 1st time using it today! Its perfect for watching how it doubles & or even triples. My ? In vid you let it go for 7 hours. I placed mine in the container @ 12pm today, should i go for upto 7 hrs & then shape & place in my banniton, place in frig & bake in am. Or do you think it may over proof. Tks again! I subscribed to your channel! If u can please respond today 🙏 😊

Great tutorial, thank you. One question about first refreshing. What do you do if the refresh doesn’t do anything after 24hrs? Feed it more or just wait more time?

Thank you! Ive neglected mine in the back of my fridge, but today im gonna restart it! Im excited. Ill letchya know how it goes❤❤ ive only made a few things of bread with this starter before i left it. Im still learning😊

When making a brand new starter, at which day is it safe to start saving the discard on the fridge to use it for discard recipes? Thank you!

Please no music!

whats with the scale???? empress me do it like my grand and greatgrand mother did with a scoup a pinch and a dash

Thank you!!! finally someone I found actually gets right to it and does’t talk forever and I lose my interest. Great video!! sorry , I don’t mean any. Disrespect, to anyone, I just have a short attention span and this was perfect for me to understand and apply it quickly .

I found this video, because I used a recipe that used a stiff starter, and the crust came out so much more soft in this recipe than breads that I generally make with 100% hydration starter. The one other difference was that there was a bit of honey too. Otherwise the dough was just flour water and salt. I felt like the small amount of honey couldn't have softened the crust that much. Does a stiff starter contribute to softer crust in general? Great video. Do you have a recipe for the bread?

NGOMONG NAON SIATEH

Trying this again -thank you ❤ I made it by hand last time will try it with the kitchen aid this time and double batch

1. You forbade me to watch ATHF, tried to email Dad everytime I did 2. You gave me a stupid checklist so you can watch everything I'm doing instead of letting me do the schoolday myself. I'm not a robot, I'm a human! 3. You gave me lunch detention for no reason so you can try to break me up with my friends, on Fridays you said eat with my counselor. You told me to delete my friends #, saying I can't call them without their parent's pemission. 4.🚍 Worst of all, you insisted on making me sit on the back of the school bus when I want to sit up front with my friends. You said "It's a rule" as a stupid excuse, but let Irma sit up front. You told the driver to seperate me/my friend 5. I wanted to go to tutorial to avoid that bus, but you kept forbidding me saying it's not safe. One time, you caught me with Ms. Nelson missing the bus and accused me of being sneaky. You said if I don't get on this time, I'll get in trouble by you/office, you made sure I got on by watching me. 6. You forbade me from coloring by holding all my things for 4 days by your desk🖍 7. You allowed yourself to be friends with teachers but not me, you always tried to break mine up 8. I WAS SO HAPPY YOU WERE GONE AT THE END OF 7TH GRADE, THANKS FOR ALL THE MISTREATMENT😡😡😡😡

Trying this right now ! Thankyou

Thanks for Sharing! I just made Enchiladas for the 1st time and I'm 62. Lol they were really good. I used Corn Tortillas and Greensauce. What kind of Tomato paste do you use and do u have a recipe for Green chili Enchilada sauce?

Your videos have been super helpful. Thank you!

Nice info because I guess I want the more cake texture opposed to the wet one ☝️. Many thanks 😊❤❤❤👍🏼👍🏼👍🏼

Thanks for the tutorial 😊❤👍🏼👍🏼👍🏼

Why is my starter thick & not milkshake consistency. I use white high protein bread flour & my starter was from Ben Starr’s recipe for 100 percent hydration starter????? Should I add more water 💦 to my starter & start over 🤷‍♀️🤷‍♀️🤷‍♀️❤️??? Just want my bread fluffy & not dense & wet. I’m just confused because one ☝️ turned out great & same recipe not as much 🤷‍♀️🤷‍♀️🤷‍♀️❤️☝️

I want to know how many grams is a tablespoon of starter for ur 100 percent hydration? I mean a big tablespoon could weigh about anything in grams. So are you saying that the starter is the same in grams as the flour & water 💦???! Many thanks 😊❤

Why is my refrigerated discard thick and elastic like?

Will it be sticky if it’s over fermented also 🤷‍♀️