quick tip when adapting a machine bread recipe to do by hand, it might require higher hidration than a machine version. Sprecially in enriched bread recipe, in pastry sschool we did the oposite, where we made a brioche recipe by hand, were we add the water litley litle while kneeding, the when we made the same recipe in a machine we had to hadd the water in and we needed a lot less water, nearly 1 cup less for a 1kg flour recipe, hope it helps
@@barbaracluse5874 I personally feel my starter 1/4 cup of water, and a 1/3 cup of flour. But that definitely makes my starter thicker. If I'm hoping to get it a bit less thick, I feed it equal parts water and flour. I hope this is helpful! There really are so many different ways to do it!
quick tip when adapting a machine bread recipe to do by hand, it might require higher hidration than a machine version. Sprecially in enriched bread recipe, in pastry sschool we did the oposite, where we made a brioche recipe by hand, were we add the water litley litle while kneeding, the when we made the same recipe in a machine we had to hadd the water in and we needed a lot less water, nearly 1 cup less for a 1kg flour recipe, hope it helps
@@studentlife2925 this is great advice! Thanks so much!
Mine is Sir Duhh 😂
Mine is Gretchen
How do you feed your starter? There are so many different hydration that people use for their starters.
@@barbaracluse5874 I personally feel my starter 1/4 cup of water, and a 1/3 cup of flour. But that definitely makes my starter thicker. If I'm hoping to get it a bit less thick, I feed it equal parts water and flour. I hope this is helpful! There really are so many different ways to do it!
Bubbles
Rebecca
Kate can you tell me the name of the person you get most of your recipes from. Thanks
@@maryalbert6138 yes! Her name is Lisa from Farm House on Boone. She has soooo many recipes on her website!
@@katerenee Thank You Kate!
I named my sourdough Kneady and Weirdough 😂
@@Essell228 I LOVE this!!!! 😂💗
How about calling her FLOW?