Відео

I’m new to sourdough baking and I tried to make this and my rolls did not rise at all 😢, I used my sourdough starter discard, and I think it was not “active enough” as I’m still trying to make my main starter ripe, I’ve been feeding it for two months already or it could be something else !? I have not idea, my sourdough breads are also not rising much even though my starter doubles in size after each feed…

Thank you for your lovely recipe!!! These croissants are DIVINE

wish you didnt use a filter to film this. it woudve been prettier

I don't get it I thought the starter in mix is to rest over night Never seen them made like that

Very good explanation. Thanks fot sharing ❤

How about a gluten and dairy free recipe?

Lo hice, salió delicioso. Gracias por compartir esta receta 🤗

Thank you for this great info, i will be doing that tomorrow. Do you feed your starter and wait for it to bubble up and rise before drying it?

Their lemon tarts are amazing

So the dough needs just a single rise, and then it is ready to roll and bake?

Hello, can croissants be stored in the refrigerator and cooked the next day?

Do I need active bubbly starter or is dicard starter ok?

Let it cool for 2 hours? Dude, I cut into that bread after 5 minutes. That’s like saying, let the bolillo sit for 2 hours after baking. Calientito sabe mas rico.

How long can i store these

Thanks a lot!

I made these following you and they are awesome!!! I used your portions but made 5 buns to go with my 2:1 12” hotdogs (gotta love an 8 oz dog)… When I make sourdough loaves, I make the dough and let it rise for 4 hours. Then form the loaves in a Banaton and fridge over night Then pull and bake Have you ever tried or considered making the dough to window pane, forming the buns, fridge them over night. Then pull and let rise for 4 hours and bake? I’m wondering if being formed prior might increase the sour dough flavor or if it would even make a difference. Love to hear your thoughts on it. Thanks for the GREAT recipe!!!

I like it ! Thank you

Please come back. I miss your videos.

I can’t find the recipe on your website

SO GOOD! i made them with the video and just added lots more flour and they still turned out great 👍 i saw the recipe later and I'll try it that way next

These are just okay. Chewy, slightly bitter but still good

All purpose flour is added.... Tittle is misleading

👻

Hi thanks for the amazing video. Can I use the same receipt for a sandwich loft?

Where do I find your writing recipe?

Hi there, I tried this recipe over the weekend. I got actual croissants out of it which felt amazing. I did have a few issues, if you have time to respond. 1. I had trouble with the fermentation. My dough was growing super slow so I had it almost 1,5 days instead of 4 hours. I had it at 26-27 celsius during the day, and in the fridge during the night. Then after shaping the croissants they didn't grow at all, and I baked them after a night and a day of waiting. They came out a bit sour, maybe due to the long fermentation time, but they are still good. 2. The other problem is the bottom half is a bit soggy instead of fluffy. Maybe the butter accumulated in the bottom? I wonder how I should avoid this issue the next time I try this recipe.

Such a delicious-looking recipe, as always. I haven't been on UA-cam for awhile, is Daniel no longer writing his blog and making videos? 😕

We miss your videos

Thank you for all the wonderful sourdough recipes. I have tried many of your sourdough recipes and they have become my go to. Thanks a lot!

I have made these tortillas over 5 times now. They are delicious ! Definitely my new go to tortilla recipe. I’ve tried handfuls of other homemade tortilla recipes, with and without sourdough starter, and these are by far the best thank you so much for the recipe.

This sounds so yummy. I dont have whole wheat does that matter or do i need to go get some tomorrow? Thank you for the lesson

Since there's no disclaimer on this video, DO NOT START IN THE AFTERNOON!! it's going to take about whole day to prepare and then another 12 hours for final proof. ❤ absolutely delightful though!!!

Very easy to follow! NOW you must show a video on Corn Tortillas Thank you so much

I keep my sourdough starter (discard) in the fridge. My question is do I need to feed it before I make tortillas

I was searching for this recipe thanks

Thank you so much

Chef , what does it mean sourdough starter 40%?

My buns didn't raise much, or didn't brown.

Hi chef …I love yr videos ! I m still new to sourdough…do you hv a sourdough Starter video?

Your video says to stretch and fold this dough ‘one last time ‘ but it only shows you doing it one time. How many times do you need to stretch and fold this dough before it goes in the refrigerator? Does the dough need to double in size before refrigeration or just during the shaping phase? You also said not to cut the dough all the way through, however, you did cut the dough all the way through, so I’m confused. I’m making this for my dad’s 89th birthday so any tips would be helpful. Thank you! Edited to add: Also, I’m making this now and 80 grams of sugar is not 1 cup. I’m going with the gram measurement, wish me luck. 🤷🏻‍♀️ Next day, I have shaped them and they look beautiful, waiting now for the rise. 🤞🏻🤞🏻🤞🏻 On hour 7 in sunny Az and the bread has not risen at all. Same thing happened 6 months ago with your cinnamon wreath bread. It came out very dense. Such a bummer. UPDATE TO THE UPDATE: while the bread did not rise at all when it was supposed to double in size, it seems to have baked up pretty well and is still quite tasty. I think the interior could’ve been a little more fluffy, but maybe because I didn’t get a rise, it might be a little more, heavy but still delicious

This recipe completely failed never rises and was dry

I’m a little late to the party and just tried this. It’s so good! The only thing I did differently, owing to my slight laziness to make a stiff levain, was to use my starter straight out of the fridge at 100% but thankfully it worked out. Crumb was wonderfully soft, tender, flavorful. Thank you for sharing.

Moeller's is THE BEST bakery, but this one is fabulous too!

I wonder if inserting a pizzastone below the castiron would even out the temperature and protect the bottom of the bread

You should edit this video with the correct recipe. If you follow the video you end up with a ball of unworkable garbage.

Thanks 👍👍👍

How many layers do we achieve?

I love it! What temp is the dough and the butter when you do the lamination?

Can I use tigernut flour for the starter ?

Thank you for making this with wild yeast while adding the American measurements. You made this very easy to jot down, sir. Thank you!