These look fantastic!!! Great job. I'm subscribing and ringing the bell. Have you tried sourdough brownies yet? Husband and I amazed at how fantastic they are. Merry Christmas.
I don’t have a video for that yet. But I can make one soon if you’d like. I can give you the ingredients, but it would be hard to explain each step through the comments.
Thank you for this! I've been thinking about flavoring my sourdough and also about making bread bowls with soup. I just needed to see it being done. Would you say this size worked well for your soup? Or next time would you go any bigger or smaller?
Honestly, it was the perfect size for us because we were able to finish the bread bowl and not feel super stuffed. I will say, there wasn’t enough room for a lot of soup. So if you like a good amount of soup, you could just split this dough into two. I think that would be a great size. The mini sizes that I made were perfect for my 10 year old. I prefer more soup, so I got more soup on the side :) If you like jalapeño& cheddar, I highly recommend to add jalapeño cheddar to your loaves. It elevated the soup with so much flavor! My younger child enjoyed it too with the plain loaf. :)
@@SourdoughWithWanna Thank you for sharing your experience. Jalapeno and cheddar sounds really good. At this point, I have no reason not to! I think I'll try it with 500g or maybe 400g of dough. I'd like the bread to be a decent size but not so much that it's impossible to eat the whole bread bowl after the soup. I'll just have to try it and see how it goes.
OK, you may have just solved the problem I’m having. I made the cinnamon raisin loaf dozens of times and it came perfect. Last two times it ripped. Now you just said that sugar if it makes it wet, can make it rip. I’m wondering if I put extra sugar last time and that’s what the problem is. I was trying to make it sweeter. Do you think that’s why the dough might have ripped.
I’m 100% sure that’s the reason it ripped. Sugar makes the dough super wet and very fragile. So making sure to not overwork the dough is crucial! I try to just pinch the sides and not shape it too much. So just make sure when you add the sugar, that you don’t put some on the edges, so you can seal the edges shut and the sugar won’t come out too much. Also making sure that you keep an eye on the top. The brown will look burnt really fast because of the sugar. I hope that made sense ☺️
@SourdoughWithWanna Thank you! I'm trying to get my starter going. Just threw away my first attempt after two days. It smelled really bad. Going to start again tomorrow. I'm using Einkorn flour. Not sure if that strong smell is due to the type of flour I'm using it if it really was just bad.
I’ve heard that the starter will smell really bad at first until it becomes active. I personally bought one from Etsy because I failed my two attempts. But as long as there is no mold, just keep feeding it :)
Brown sugar is seriously so hard to shape. The second you over shape, it turns out so messy lol I’m sure it’ll be delicious. Just make sure that when you take off the lid, you check the browning of the loaf often. It tends to get super dark fast and it’ll look burnt.
Those look so good
Thank you! 😊
❤ this is awesome! Thank you!!!
You’re welcome! 💕
Terrific! I'm definitely doing this as a hostess gift for family hosting Christmas. Thank you!
You’re welcome! Happy Holidays! 😊
Very well done.
Thank you so much! 😊 Happy Holidays 🎄
HOW ADORABLE!!!!
Right?? I thought they turned out so cute! Lol
@@SourdoughWithWanna I am going to make those either this weekend or next week. I love them!
Oh good! If you can, come back and let me know how you like them! 🥰
Beautiful bread 🥰 Thank you for the great tips & instructions ❤️❤️❤️.
Thank you so much! I appreciate your feedback 🥰 happy holidays!
These look fantastic!!! Great job. I'm subscribing and ringing the bell. Have you tried sourdough brownies yet? Husband and I amazed at how fantastic they are. Merry Christmas.
Thank you so much! I truly appreciate you!
I have tried sourdough brownies, and you’re right. They’re so good!! :)
Merry Christmas to you! 🥰
Where can I find the recipe for sourdough brownies please?
I don’t have a video for that yet. But I can make one soon if you’d like. I can give you the ingredients, but it would be hard to explain each step through the comments.
Fantastic! Please Show us how you make the broccoli soup and how you serve it 🙏🏼
Thank you!!!
I can definitely do that for you! 😊
Thank you for this! I've been thinking about flavoring my sourdough and also about making bread bowls with soup. I just needed to see it being done. Would you say this size worked well for your soup? Or next time would you go any bigger or smaller?
Honestly, it was the perfect size for us because we were able to finish the bread bowl and not feel super stuffed. I will say, there wasn’t enough room for a lot of soup. So if you like a good amount of soup, you could just split this dough into two. I think that would be a great size. The mini sizes that I made were perfect for my 10 year old. I prefer more soup, so I got more soup on the side :)
If you like jalapeño& cheddar, I highly recommend to add jalapeño cheddar to your loaves. It elevated the soup with so much flavor! My younger child enjoyed it too with the plain loaf. :)
@@SourdoughWithWanna Thank you for sharing your experience. Jalapeno and cheddar sounds really good. At this point, I have no reason not to! I think I'll try it with 500g or maybe 400g of dough. I'd like the bread to be a decent size but not so much that it's impossible to eat the whole bread bowl after the soup. I'll just have to try it and see how it goes.
Definitely. Or just split the dough into 3. That would be a great size :)
OK, you may have just solved the problem I’m having. I made the cinnamon raisin loaf dozens of times and it came perfect. Last two times it ripped. Now you just said that sugar if it makes it wet, can make it rip. I’m wondering if I put extra sugar last time and that’s what the problem is. I was trying to make it sweeter. Do you think that’s why the dough might have ripped.
I’m 100% sure that’s the reason it ripped. Sugar makes the dough super wet and very fragile. So making sure to not overwork the dough is crucial! I try to just pinch the sides and not shape it too much. So just make sure when you add the sugar, that you don’t put some on the edges, so you can seal the edges shut and the sugar won’t come out too much. Also making sure that you keep an eye on the top. The brown will look burnt really fast because of the sugar. I hope that made sense ☺️
Does it matter what kind of flour you use for the 500 g? For instance, can it be changed up to use rye one time and maybe wheat another time?
Yes! You can definitely use any flour you prefer. You can even do 100g of Rye/wheat flour and 400g of all purpose/ bread flour. ☺️
@SourdoughWithWanna Thank you! I'm trying to get my starter going. Just threw away my first attempt after two days. It smelled really bad. Going to start again tomorrow. I'm using Einkorn flour. Not sure if that strong smell is due to the type of flour I'm using it if it really was just bad.
I’ve heard that the starter will smell really bad at first until it becomes active. I personally bought one from Etsy because I failed my two attempts. But as long as there is no mold, just keep feeding it :)
@@SourdoughWithWanna😅 thanks. That makes me feel better and gave me a laugh.
Oh good! Lol I’m happy that gave you some peace of mind… and a laugh 😂😅
Terlihat mudah🥲
It takes practice. But once you get used to it, it’s so easy! ☺️
my cinnamon and brown sugar ended up like a gloopy mess. It is proofing in the fridge overnight, or 2...lol Hope it bakes ok
Brown sugar is seriously so hard to shape. The second you over shape, it turns out so messy lol
I’m sure it’ll be delicious. Just make sure that when you take off the lid, you check the browning of the loaf often. It tends to get super dark fast and it’ll look burnt.
Why do you only have 800 subscribers???? Is this a new channel?
I started this channel about 5 months ago. Hoping to grow my channel :)