Is there any way to get the cream cheese to melt ? I know some of my guests will turn their nose up at a "lump" of un-melted cream cheese in their bun. I will eat it, but I am concerned about the guests that are a lot younger. Thanks
Hi，I have made sweet stiff starter based on your sweet stiff starter video, which is double of the sweet stiff starter in this recipe,except water,which is 90g instead of 80g .is it ok to use half of my sweet stiff starter to use this crackle chocolate buns. The water of the sweet stiff starter will be 45g instead of 40g. Hoping to get a reply in time as my sweet stiff starter is almost triple
Hello Autumn, I wanna ask a question: For sweet stiff starter, is that ok to get it ready to bake at the same day? Not sure if the rationale be like double up the starter and lower feeding ratio? Im still new to natural yeast baking, looking forward to your answer. Thanks a lot.
Yes the different ratio of feeding will takes different timing to peak. Usually my recipes use 1:3 (starter : flour) that will peak by 7hrs at 28C. If you intend to use it earlier, you can try 1:1 which peaks about 5hrs at 28C.
Thanks for sharing your every lovely recipe and I learned a lot from you… I have a question, since I have started out a sweet starter how should I feed to keep it alive and so I don’t have to start over again??
ive made your death by chocolate minis and after the bulk ferment... its now 8 hrs and they are still havent doubled. its too late in the night to bake so would it be ruined if i leave it till tomorrow .. not in fridge? since i want it to grow?
@@autumn.kitchen thank you so much for replying. Ah its so good to know. Its my first time baking with sweet sourdough starter so dont know what to expect. Starter definetly active as i got it from someone who bakes for a living. Its also very cold in sydney atm which isnt helping my case.
![大年初二，太子花園街，市況係點？！[30012025]#街拍](/img/1.gif)
Thank u my dear Sister,i always succeed with every recipe you make, i really like it,i hope you and your family,are always healthy🫰
Even though i have,different sourdough starter,always be successfull👍😍
Thank you so much for trying and drop me your feedback here 🙏🏻❤️
@autumn.kitchen You' re welcom🫰😍
Tq Autumn Beautiful mushroom
thanks Lucy
Wow. I will try and come back with the result
🤗💪🏻
Amazing 👍👍
Loved it❤️❤️
Thank you 😊
Que lindo e delicado! Deve ser delicioso!😍👏👏👏👏
Thank you
Is there any way to get the cream cheese to melt ? I know some of my guests will turn their nose up at a "lump" of un-melted cream cheese in their bun. I will eat it, but I am concerned about the guests that are a lot younger.
Thanks
If you like the cheese to melt, try to smash the cheese and mix with the choc callets instead of wrapping in a chunk 😊
Look so yummy, love your creative recipe. What can I replace with condensed milk?
You can use sugar but may need to adjust flour amount to get the consistency
It's WOW 😍
Thank you 😊
Hi，I have made sweet stiff starter based on your sweet stiff starter video, which is
double of the sweet stiff starter in this recipe,except water,which is 90g instead of 80g .is it ok to use half of my sweet stiff starter to use this crackle chocolate buns. The water of the sweet stiff starter will be 45g instead of 40g. Hoping to get a reply in time as my sweet stiff starter is almost triple
5g different of water is alright for the sss. No worry
What temperature bake and how long please ? Thank you kindly ❤
Hi you may want to turn on the subtitle for the details 😊
請問老師，配方裡的鮮奶油可以不使用嗎?如果可以該怎麼調整，謝謝😊
用牛奶代替
Hye i 've got one question.For the topping what flour can i use?
It’s low protein flour (cake flour). Alternatively you can use all purpose flour
Hello Autumn, I wanna ask a question:
For sweet stiff starter, is that ok to get it ready to bake at the same day? Not sure if the rationale be like double up the starter and lower feeding ratio?
Im still new to natural yeast baking, looking forward to your answer. Thanks a lot.
Yes the different ratio of feeding will takes different timing to peak. Usually my recipes use 1:3 (starter : flour) that will peak by 7hrs at 28C. If you intend to use it earlier, you can try 1:1 which peaks about 5hrs at 28C.
@@autumn.kitchen great, let me get my calculator ready 😊 thanks a lot for all the cool tutorial!
Thanks for sharing your every lovely recipe and I learned a lot from you…
I have a question, since I have started out a sweet starter how should I feed to keep it alive and so I don’t have to start over again??
We don’t keep or maintain a sweet starter. Just maintain a regular liquid starter, build sweet starter when we need to use in recipe for once. 😊
Thanks for replying..
Hi 😊 Is it possible to use hybrid method? ♥Thx
Yes you cam
For yeasted version You can use 3g instant yeast, substitute the 105g bread flour and 55g water
@@autumn.kitchen Thank you so much 😍 And what are the appropriate temperatures for the top and bottom fires for a deck oven? 🙏🤗
ive made your death by chocolate minis and after the bulk ferment... its now 8 hrs and they are still havent doubled. its too late in the night to bake so would it be ruined if i leave it till tomorrow .. not in fridge? since i want it to grow?
The bulk is not intended to grow for double the dough. But again if your starter is not active, it might be challenging to grow during final proof
@@autumn.kitchen thank you so much for replying. Ah its so good to know. Its my first time baking with sweet sourdough starter so dont know what to expect. Starter definetly active as i got it from someone who bakes for a living. Its also very cold in sydney atm which isnt helping my case.
How long is the last proof? Before adding the topping
Approx 4hrs
@@autumn.kitchen Thank you :)
It does not say baking temp and how long on the video ….
Hi you may turn on the subtitle for the full details. Pls click on the cc for subtitles
@@autumn.kitchen I did , it does not show in subtitles.
Hi autumn!! Is it possible to ferment in fridge? :)
You can proof in fridge after first proof. Shape the next morning
Thank you very much!! Just making the dough!!🤎
Just curious what flour u using for the stater?
Bread flour 😊
My sweet starter took about 10 hours to double up, why does it take so long?
Very likely your liquid starter is not active and strong. You need to get your starter active before proceed to build sweet stiff starter
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Thank you
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Thank you 😊
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