I baked my loaf off today and it was amazing! The final raise took an extended period, but patience paid off and I was rewarded with a gorgeous and tasty loaf! Dry Colorado, USA at 6,000 feet.
Your recipes has inspired me so much to work with sourdough. I will be starting a sourdough based pizzeria soon, hoping to make a version of your cream buns as dessert. I started practicing making your sourdough grandma pizza. But now focusing on detroit style and thin crust similar to Newyork or New Haven. Would love if you have any tips for any of them or do a recipe video specifically for them as well. Thank you so much.
Do you think I could add LorAnn Vanilla Flavored Oil to the plain dough to give it a vanilla flavor? Is so would I just mix it in the plain dough ball after I split them in half? Or do you have a better idea on how I can get the plain dough to be vanilla flavored? Thank
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Looks great - question on the butter, in the recipe you mention 40g or 1/2 cup. 1/2 cup (or one stick) comes in at 118g. Can you please clarify?
sorry the cup measurement is wrong, use 40 grams of butter
Today i bake this n it' amazing look pretty n gorgeous. Thx al ot for share recipe . Good luck
My pleasure! I’m got you liked it! Enjoy!
Maravilloso. Pero ud hizo solo una dobla. Estoy cierta? Gracias
Lo siento pero no entiendo la pregunta, a qué dobles se refiere?
I baked my loaf off today and it was amazing! The final raise took an extended period, but patience paid off and I was rewarded with a gorgeous and tasty loaf! Dry Colorado, USA at 6,000 feet.
Awesome! Enjoy the bread!!!
Thank you
Enjoy!
Gorgeous Daniel! I will make for sure . Can you please tell me the dimensions of your bread pan? Thanks for another great and trustful recipe.
Sure here are all the specs
amzn.to/2Kq4lKp
Thank you.
Enjoy!
Beautiful bread!!!
Thank you 😋
Your recipes has inspired me so much to work with sourdough. I will be starting a sourdough based pizzeria soon, hoping to make a version of your cream buns as dessert. I started practicing making your sourdough grandma pizza. But now focusing on detroit style and thin crust similar to Newyork or New Haven. Would love if you have any tips for any of them or do a recipe video specifically for them as well. Thank you so much.
That’s great Albin!!! Of course I will work on some of those recipes, expect a video soon!!!
@@AKneadtoBake Omg. That would mean the world.
😋
It is delicious
Wow I loved the shape of it! Do you grease the lid? or how do you take it off without the bread getting stuck on it
No I didn’t grease the pan or the lid the pan and the lid are non stick
Do you think I could add LorAnn Vanilla Flavored Oil to the plain dough to give it a vanilla flavor? Is so would I just mix it in the plain dough ball after I split them in half? Or do you have a better idea on how I can get the plain dough to be vanilla flavored? Thank
Add it with the rest of the wet ingredients at the beginning of the process