Відео

Where is day one?

Bettie, I am new to sourdough baking and I have watched soooo many videos to educate myself and there were so many questions I couldn't seem to get answers to until I stumbled across this video. You answered all of them in this video. Thank you! I subscribed and gave a thumbs up! Great work!!!!!!

My starter doubled on day 2 then nothing for the last couple days. That’s not a problem, right?

Its going well! Didnt double inside but did expand, also mine is quite warery... Not just on top just overall... I called it Simigale:D

Do you sale samples of your sourdough?

Very helpful and to the point! Thank you!

I have trouble understanding people sometimes due to hearing loss & auditory processing issues. But I never have trouble understanding you! Your speaking voice is very clear & I appreciate that because I know it takes some work. ❤

Thank you so much for your sourdough videos. They have been most helpful. After you score the refrigerated dough, do you have to let it come to room temperature before putting in the dutch oven, or does it go in cold?

I can't believe this only takes 5 minutes in the broiler! (bottom of the oven, right?

I’m “maintaining” my starter but it seems runny. What needs to be done?

Best recipe ever 🎉 before this, my butter would always break. This came out perfectly ❤

Best theme music on YT!! 🎶🎵🎷🎶🎵🎺💖

I have a question about sourdough bread making. Please, anyone, feel free to help me understand. So I have seen where you shouldn't use metal, such as metal measuring cups, metal lids on Mason jars, metal mixing bowls. But I noticed Betty had used metal mixing bowls and a few other people. So I'm very confused. I know the lid to Mason jars are aluminum, so is it just aluminum or all metal? Thank you in advance.

Busy Moms and working women, do not have time for this! I am 80 years old….. this is not necessary. There is no way baking is this complicated. Making bread is simple, you have made it a chore!

Awesome! Just popped the Cheddar Garlic version in the oven!

I desperately want to do Krispies with Oreo Os. And. Cookie crisps. And Honey comb. And trix. And French toast crunch. Can’t forget scotcheroos too

My first attempt, one loaf was pouring over the side of the loaf pan and the other was perfect. My 2nd try, I used the half batch for 1 loaf and it did the same thing hanging over the sides of the pan. Am I doing something wrong? I am going to try some math today and reduce the recipe by 15%

OMG! I used to follow you on Tiktok but I had to delete the app and I just stumbled upon your YT! I have your baking book and I LOVE it

Can you use bread flour instead of flour

Hi Bettie, i am confuse abaut my stater today is the 8 days of fermentation I think is ready to use to make my bread but in the video you say that i need to feeding my start to make the bread i have to discard and feeding again . Please could you help me with my question.

Mine was slightly burnt underneath but I think it will be better next time.. 🙂

Do you stretch & fold until you pass the window payne test?

Ugh! I will trust the process. My starter looks like day 2 stater still. I do see slight bubbles but not anything like what your starter looks like. I know the temperature of the house is not ideal for my starter. My husband likes the ac pretty low. I have been putting it in the microwave which has been around 70-72 degrees. I have been using organic rye flour. I hope that isn’t the issue. Trust the process….trust the process. 😒

Mine will be finished baking in 10 minutes. I’ll ,eat you know how I did. Ty!

I was trying the swiss meringue, and found that the whites started to cook before reaching 160F, which is actually true, whites cook between 144 and 149f ... even keeping them well stirred, they absolutely won't whip at this temperature, they seem to be denatured

Good video but no baked bread at the end :(

What if my hooch is on the bottum?

explained very well and easy to understand thank you 🌼

Loved watching this and listening to your explanations ❤xx thank you for sharing x

How come some people don’t use a scale and use measuring cups? What do you think about this method?

I am a little confused as to what to feed your starter before storing in fridge. Should I feed it the partial whole wheat and unbleached all purpose flour 1:3:3 ratio and wait 6 or so hours then refrigerate or feed it the usual 1:3:3 with ONLY the whole wheat flour? I did follow your instructions and my sour dough bread turned out amazing. But I have 3 starter jars and they are pretty active so I want to store some for later.

My starter name is Rebecca. But seems like she slightly different. Since day 1 she already doubling in size. On day 2, roughly 3 hours after I feed her she is already doubling in size. After 5 hours triple in size. Is it normal?

For the dough quanties you have, what size of banneton round and oval are you using.

I have a question and was wondering what are thoughts about using clay pots when baking sourdough breads

Thanks for this info

Thanks for the info. 😊😊😊

I’ve recently had to go gluten-free but my family still wants to make sourdough. It’s difficult to explain the shaping technique without getting your hands in there. I make 4 loaves at a time and use the same technique as you. I’m so happy I found your video since you explain (and show) things more clearly than me (apparently). Thank you!

Hope you always have good fortune 🥠 ❤❤❤

I’m laughing so hard!!! Such a funny show. Great video!! ❤❤❤

New❤

Do they ship well??? I can get you my address!!! lol ❤❤❤❤

Any advice on which buttercream is the best for creating flowers and roses on cupcakes? I’m making 2 dozen for my daughters shower and would like to make the flower decorations and freeze them, then add them to the cupcakes the day before the party

Hello I have watch a lot and have had some fails in this world of sourdough I finally believe I have the right ratio mix and length of starter time I feed the start last night and I keep my jars in the oven overnight with no light they doubled in size and were at peak this morning, I'm trying your method today except the time frame concerns me I started the mix at 8:30 this morning it won't be ready to shape till 8:30 tonight and then if I have to leave it another 4 hours that takes me into 12am what can I do to make sure I get a good bake? The past tries the starter seemed ready but after the stretch and folds I was not getting the bulk rise even though I had a established starter they were coming out beautiful in the look crusty and tasty, but way to dense. I changed the feeding and ratios and now I'm getting even better growth and bubbles so fingers 🤞🏼 you way is the key. Love your channel and full explanation on the world of sourdough

Your videos are awesome. Love how you explain things and even give tips along the way. These look delicious. I will be making this.

Came out horribly

I do not like the metric measurements

I learned a VERY simple method for starter (scrapings method) from Bake With Jack. Once I began that process I’m unstoppable! Have not bought bread since. SO simple and no waste!!!! Highly recommend that British chap!

Thanks!

Great job.Thank you.

Just wondering it is okay to start as it is a winter in Melbourne where my room temp this morning is 10⁰ C. Btw, can I keep the ratio 1:2:2 instead of 1:3:3? The reason is because try not to discard much stater in addition I wouldn't make lots of sourdough?