I want to report that I made the buns. They didn't come as big since I skipped some of the fermentation time, but oh my, they did taste good! I also followed the cup's measurements!!!! Thanks!
This was an amazing video. I watch a lot of bread making videos too. You make it look so easy -- and beautiful. I have trouble getting my dough smooth and not sticky. My kitchen aid mixer doesn't seem to knead well. I have a different model and dough hook. Wonder if that is it? I enjoy baking with sourdough as it is fairly forgiving. I liked and subscribed. Keep making videos. I think your channel will take off very soon. Thank you. I just realized that you are in Dallas. I used to live there a long time ago. I was born in Texas. While I was watching I wondered if you were in Texas-- my favorite people all seem to be in Texas or close by-- some are in Louisiana.
Oh thank you! If your dough is not getting smooth as the one showed in the video, you can finish kneading it by hand a couple minutes until you get to the desired texture! I hope you can watch all the recipes, there’s plenty!
I think we might have the same older model, its like a spiral type of dough hook right? If so, then yeah, I have issues with it as well, and always have to take it out and knead by hand for just a few minutes and then it comes together nicely.
No you are not, if you add all the ingredients at the same time it doesn’t really affect much, you only have to be careful to not let the salt and the sourdough starter get in direct contact for a long period of time because the salt can kill the sourdough starter
I had a hard time with this recipe and don't know what I did wrong. I added salt at the end and my butter was at room temp - a little at a time....but my dough was not smooth and coated at the end - it was not very stretchable and I could feel the salt granules when I took it out of mixer ....it was also coated with butter on bottom of my mixing bowl. wondering where I went wrong.....
Made these today and the only change was using soy milk. The dough was really wet and went about an hour in the stand mixer before it came together and was still very loose. Starter was strong. Ultimately they came out quite beautiful but super difficult to handle. Nothing like the consistency in your video. What would the problem be?
If you used cups instead of grams, it's because he did the conversion incorrectly. One milliliter = one gram of water. A milliliter of milk is 1.04 grams. 275 grams of milk is just under 1 and 1/4 cups.
Ugh I hope they turn out really good as I followed your directions and then read the comments about the milk should only be 1 cup not 2 so I had to throw out the first batch… trying again so let’s see if this works.
It sounds like your starter is more liquid than mine and maybe you are using metric cups instead of imperial cups. In any case always use the gram measurements they will always be more accurate the cup measurements are syes tins for the ppl that don’t have a food scale
You can but you have to change the hydration depending on the content and type of whole wheat flour. If you want a recipe of whole wheat flour buns you can use my 100% sandwich whole wheat flour bread. When you shape the bread make buns instead a whole loaf. Here it is ruclips.net/video/uIsRjw439Io/видео.html
Yes you are right but the measurement in grams is on point 275 grams. The measurement on cups should be 1 cup and 2 tbsps not 2 cups like I said. I’m sorry for the mistake
I want to report that I made the buns. They didn't come as big since I skipped some of the fermentation time, but oh my, they did taste good! I also followed the cup's measurements!!!! Thanks!
So glad! Next time you make them they will be better for sure
I followed the recipe to the T and it was so wet and sticky, I had to add over a cup more of flour .
Can’t wait to try this recipe I like that you can do it in one day. I’m going to make it later this week
Enjoy!
Amo tus videos❤ por lejos es el mejor y más completo canal de RUclips que enseña a hacer recetas con masa madre. Muchas gracias 🌷💐
Gracias! Disfruta las recetas!
Thanks for your nice video. You also made me hungry at the end for one of those hamburgers.
Thank you! Enjoy!
Oooh I can’t wait to try these, and thank you for not using any oil in your recipe!!
My pleasure! Enjoy!
This was an amazing video. I watch a lot of bread making videos too. You make it look so easy -- and beautiful. I have trouble getting my dough smooth and not sticky. My kitchen aid mixer doesn't seem to knead well. I have a different model and dough hook. Wonder if that is it? I enjoy baking with sourdough as it is fairly forgiving. I liked and subscribed. Keep making videos. I think your channel will take off very soon. Thank you. I just realized that you are in Dallas. I used to live there a long time ago. I was born in Texas. While I was watching I wondered if you were in Texas-- my favorite people all seem to be in Texas or close by-- some are in Louisiana.
Oh thank you! If your dough is not getting smooth as the one showed in the video, you can finish kneading it by hand a couple minutes until you get to the desired texture! I hope you can watch all the recipes, there’s plenty!
I think we might have the same older model, its like a spiral type of dough hook right? If so, then yeah, I have issues with it as well, and always have to take it out and knead by hand for just a few minutes and then it comes together nicely.
The buns are so amazing!
Those are some beautiful buns! :D Your tortilla recipe was amazing, I can’t wait to try this one out too!
I’m so glad you liked it! Enjoy!
Thank you for making this video ❤
Enjoy!
😋👍🏼 got to try this one
Enjoy!
Great video!!! I will try this for sure.. thank you again for sharing :) subscribed to your channel 😃😁
My pleasure! Enjoy the recipes!
I made an amazing sourdough pizza. Do you have videos of that?
Yes I have 3 different recipes so far!
@@AKneadtoBake cool
Is it best to add the salt at the end? I usually add it to the liquid so it dissolves. Am I messing anything up?
No you are not, if you add all the ingredients at the same time it doesn’t really affect much, you only have to be careful to not let the salt and the sourdough starter get in direct contact for a long period of time because the salt can kill the sourdough starter
@@AKneadtoBake Great tip thanks
I had a hard time with this recipe and don't know what I did wrong. I added salt at the end and my butter was at room temp - a little at a time....but my dough was not smooth and coated at the end - it was not very stretchable and I could feel the salt granules when I took it out of mixer ....it was also coated with butter on bottom of my mixing bowl. wondering where I went wrong.....
Made these today and the only change was using soy milk. The dough was really wet and went about an hour in the stand mixer before it came together and was still very loose. Starter was strong. Ultimately they came out quite beautiful but super difficult to handle. Nothing like the consistency in your video. What would the problem be?
It could be many factors but my guess is the kind of flour you used
If you used cups instead of grams, it's because he did the conversion incorrectly. One milliliter = one gram of water. A milliliter of milk is 1.04 grams. 275 grams of milk is just under 1 and 1/4 cups.
Should I follow cups or grams? Do you mind updating it with the proper measurements?
Ugh I hope they turn out really good as I followed your directions and then read the comments about the milk should only be 1 cup not 2 so I had to throw out the first batch… trying again so let’s see if this works.
125g or 1 cup sourdough starter? My 1 cup has always been 225-227g……..please advise?
It sounds like your starter is more liquid than mine and maybe you are using metric cups instead of imperial cups. In any case always use the gram measurements they will always be more accurate the cup measurements are syes tins for the ppl that don’t have a food scale
@@AKneadtoBake Perfect…..thank you!
I made this but the bottom piece is dry. How do I prevent that?
Try to bake it for a little less time
Can I mix by hand, and if so, how long?
Yes until the dough is soft, elastic and it doesn’t stick to the counter
Can I refrigerate the dough overnight?
Yes
niiiiice
Enjoy!
The buns look great. But my confusion is 3 cups is 750 grams, not 500.
You are right enjoy the tefipe
Can we use whole wheat flour ?
You can but you have to change the hydration depending on the content and type of whole wheat flour.
If you want a recipe of whole wheat flour buns you can use my 100% sandwich whole wheat flour bread. When you shape the bread make buns instead a whole loaf. Here it is
ruclips.net/video/uIsRjw439Io/видео.html
I follow this recipe to the ounce in my bread dough is very wet and loose like batter
Well it is not in ounces it is in grams
I am getting ready to make this recipe but discove 275 g milk 🥛 is not 2C+2 tbps of milk. 275g is 1c+ 1/4C milk.
Use the grams measurement the other measurements are based on US cups
What is the weight of each dough bun before baking
Around 125 grams
Super, thank you. My 'like' won't register :( sorry to say.
It’s ok! Enjoy!!!
275 grams of milk is just under 1 and 1/4 cups. You're saying to add a whole extra cup of milk.
Oh geeze... maybe this is why my dough is liquid. Of course the milk is the only thing I didn't measure with my scale. 😡😡😡😡
What can I do at this point?? I didn't measure/weigh the milk, my dough is wet
Sorry that is a mistake indeed. 275g it is 1 cup plus the two tbsps
The measurement on the milk is wrong. Definitely not 2 cups of milk
Yes you are right but the measurement in grams is on point 275 grams. The measurement on cups should be 1 cup and 2 tbsps not 2 cups like I said. I’m sorry for the mistake
Food is way too expensive to be wasting on your recipe when the weights and the measurements are not even correct
They are correct what are you talking about?
Can we add whole wheat flour?