Rosie's Kitchen Adventures
Rosie's Kitchen Adventures
I'm Rosie and welcome to my kitchen adventures! I make baking and cooking from scratch insanely easy.
The recipes and hacks I've developed over the years will help you make delicious homemade food that's better than store-bought. My motto is "Make more...buy less!"
I aim to create videos that are lighthearted and delight beginners, experts, and all those in between. Subscribe for new videos and please say hi in the comments. I hope you are all well and thank you for letting me share my joy in the kitchen!
Пікірлер
heyy!!! Does it tastes similar to Dave’s bread? It somewhat looks like Dave’s bread. I will try your recipe!!!😊it looks really good
Looks delicious!!
Making this recipe today!! One more stretch and fold and a pat for good luck and it will be ready for the loaf pan!! Was anyone else shocked that it doesn't need to go into the fridge overnight?? 😱
You don't NEED to feed your starter before using it BUT, it makes a much better loaf if you do. Just because it "works" doesn't mean it's equal in quality.
Thanks for checking out my video!
Hi Rosie! I tried 3 times making your sourdough bread following your starter instructions and 3 times it did not work. I was ready to give up and threw out the starter. I really wanted to try again so I made another starter, baked another loaf of bread and it was wonderful! I just finished taking my English muffins out of the oven and can't wait to see how they turned out. I am so glad I didn't give up. Your cinnamon rolls are next on my list to try. Thank you for such an easy and non-wasteful way to make sourdough starter and the great recipes to use it. I look forward to more; have a great weekend!🙂
Hii Donna! Thanks for checking out my videos. I'm so sorry the sourdough bread initially didn't work out for you but I'm glad you kept on trying! I hope you love the English muffins and cinnamon rolls. Sourdough is definitely a journey with lots of trial and error. Be well and happy baking!
@@RosiesKitchenAdventures I may have done something wrong; my English muffins don't have nooks and crannies😟They taste ok though. Any thoughts on what I did wrong? I left them out overnight to proof; do you think I should have put them in the fridge instead?
Hoping someone can answer this question before tomorrow morning. House is too warm to leave on the counter overnight. When I take them out of the fridge in the morning, do I let them get to about room temperature before starting to brown both sides ( and then put in the oven)? I’m looking forward to giving this a try
Hiii! I apologize for the delay in reply. When you take them out of the fridge, you can let them sit out for about 20 minutes to take the chill off. They will usually still cook up well even if you don't have time to let them sit out first but letting them sit first will make them a bit more poofy.
OMG my mixer is from the Bush Sr. era.
Glad you liked that part! Thanks for checking out my video!
What is the proportion of starte, flour an water to make a sourdough ?
Hii! Thanks for checking out my video! For more details on my standard sourdough recipe, please check out that separate video: kzread.info/dash/bejne/c6Npz5uqeZyaipM.html
Average is 50/50 water/flour.
My great-grandmother made several loaves of bread every morning to feed her family on the farm in Indiana. I imagine she did something a lot like this. My grandmother told me that her mother measured the ingredients using a saucer as a scoop and a coffee cup and cutlery spoon for liquids. Loosey-goosey from necessity 🙂.
Love that comment! Hello from another Hoosier!!
Hiii Carol! Thanks so much for checking out my video and I absolutely loved hearing about your great-grandmother! It's amazing how people fed their families back then. Thank you for sharing. Be well and happy baking!
Rosie, I bake the bread using 350g wholemeal flour, 100g bread flour, 50g multigrain (my multigrain doesn't look like flour but a mixture of wheat bran is and some seeds.). I usually add a teaspoon of instant yeast to my discard /unfed sourdough starter. But I omitted the instant yeast and follow your recipe. It turn out good, delicious and packed with healthy seeds. ❤🎉Tqvm
YAAAY! I'm so glad you ended up trying this recipe and your mixture of flours sounds delicious! Ahh...I didn't realize your multigrain flour was more like bran so that was a good call to only substitute part of the flour with that. Be well and have a wonderful weekend!
These look fantastic thank you for sharing your recipe
Hiii! Thanks so much for checking out my video! Have a wonderful weekend
i wanna make vanilla extract so bad i just wish it was faster lmao. do plan on trying it though!
HAHA I know!! I wish it was faster too and always have a big jar of it so I don't run out. That's so exciting that you are trying it!
True! I also just never have any discard, I do often feed it before using it but then I just... Use all of it. Never any discard. It's actually so easy.
That's a great tip! Thanks so much for checking out my video and sharing what you do!
1.) Any way to make this gluten free by using Gluten free sprouted Oat flour instead? If so any adujustments or add ins? 2.) Could this also work with using 1/2 sprouted buckwheat flour and half sprouted oat flour? adjustments? Would this taste good?
Hiii! Thanks for checking out my video and those are great questions! I unfortunately have not tried this recipe with gluten-free options but I hope someone here has experience and can chime in on what they've tried! Be well and happy baking!
Hi Rosie! On day 2 by the afternoon my starter tripled in volume but by the evening it deflated 😅. Any reason why? I’m on day 3 and fed my starter with 3 tbsp while rye flour and 3 tbsp filtered water. Thanks!
Hii! That's so exciting that you are making your starter. Your starter sounds like it's coming along nicely and it's totally normal for your starter to deflate after being very active. You can give it an extra feeding once it's deflated if you happen to notice it then but waiting till the next morning is totally fine too. I can't wait for you to start baking with your new starter!!
Phew 😅Thanks Rosie!! Will update you when I make my first loaf!
@@ag2167 I look forward to the update!
Rosie- where’d you get that cute spoon and your bread cutting knife? I’ve made this bread and it’s delicious and super easy. How long does a loaf last? I keep mine in the refrigerator. Thank you for sharing.
Hiii! Thanks for checking out my video and I apologize for the delay in response. These are the wooden spoons I use for mixing my dough (affiliate link: amzn.to/3JjfgE4) but I unfortunately don't remember where my bread knife came from. I've had it way sooo long! I can usually get away with leaving the bread out at room temperature (about 66 deg F for me) for about 3 days but I believe it could last up to 5 days in the fridge. This bread freezes really well so I sometimes also slice up half the bread, wrap it in foil, and then freeze it. I hope that helps!
Hi rosie, i just found your channel. And already tried your sourdough english muffin recipe. It was insanely good! And today i'm going to try your roll's recipe for my dinner. And this loaf's recipe definitely my next project. LOL. I am sooo happy that i found you. Your recipes are sooo easy for me as a beginner with sourdough. I don't even have any dutch oven and so on. But i do have loaf pan since i baked a regular loaf before. I was scared to use sourdough before. U just saved my life😂 sorry for my bad english. I'm your subs from Malaysia. ❤
Hii! Thanks so much for checking out my videos and I'm so happy to hear you enjoyed the recipes!! I'm glad I could in some way. Your english is excellent and Malaysia is such a beautiful place. Be well and happy baking!
@@RosiesKitchenAdventures Thank you! 😄
You can take the discard, add a little salt and baking soda, and pan fry it. It’s delicious.
That sounds great! I'll definitely have to try it! Thanks for checking out my video.
@@RosiesKitchenAdventures I think it’s great. You’re welcome.
I can not wait to try this recipe ❤️ do I need to add sugar or can I leave it out?
Hiii Gloria! Thanks for checking out my video and I can't wait for you to try this recipe. You can certainly leave out the sugar. Be well and happy baking!
If I don’t put nuts can I use this recipe for pizza dough?
Hii Ann! That's a great idea. Yes, you can certainly use this for pizza dough without the nuts. Also, here's my video for my standard sourdough pizza dough if you are interested: kzread.info/dash/bejne/ooafqqhpqdPIc7A.html
@@RosiesKitchenAdventures thank you so much!!!🤗🤗🤗
Wow I’m so glad I found your page! I just got into baking and love the videos and tips!
Hiii PK! I'm so happy you enjoy my videos! Thanks for all your support and I can't wait for you to try my recipes.
hi thank u so much for the recipe, I'm going to subscribe and watch More of your videos, i have a question, will a starter that is fed a day before work or should i use less amount? as it's still bubbly but past peak
Hiii! Thanks so much for checking out my videos and that's a great question. A starter that's fed a day before and past its peak can be used in this recipe without any major changes. Be well and happy baking
Looks delish and very soothing to watch for me going through a divorce ❤
Hiii! Thanks so much for checking out my video! I'm so sorry to hear that you are going through a difficult time and I'm glad my channel can help you in some way. Be well ❤🙏
NK you Rosie, your recipe is easy to follow, but time saving. Your explaining is to the point. I will try to bake it. I would like to use multigrain flour how much to use? Thank you.
Hiii! Lilian! Thanks so much for checking out my video and I can't wait for you to try this recipe. You can use the same amount of multigrain flour but you might need a bit less water since different flours absorb different amounts of water. Please reserve ¼ cup of the water and add it in a spoonful at a time until the dough comes together. Be well and happy baking!
Thanks for reply will try. Will post here when the bread is done
thank you💕 this made my day!
Hii! Thank YOU for checking out my video!
No need to ever discard according to Ben Starr.
That's great to know! Thanks so much for checking out my video!
🎉thanks I’ll be doing these tomorrow!
Hiii Cheryl! Thanks so much for checking out my video and I'm so excited for you to try this recipe! I'd love to hear how they turn out for you if you get a chance. Be well and happy baking
Your channel is so underrated. You our recipes are simple and no nonsense or fluff. I love your video!
Hiii! Aww thanks for checking out my videos and I'm grateful for your support!
What if you want to shorten rising time so it doesn't taste as sour?
Hii! That's a great question! Here's my video on how I shorten my normal sourdough process: kzread.info/dash/bejne/d3qI1a-dla3TkZc.html.
If your sourdough is too sour, take out a portion, and feed that portion in equal ratio. That will reduce the 'sour'. Use it later the same day or next. Don't wait too long...or the acidity will take over again.
I have now made this twice and it is so easy and yet delicious. Thank you for PRACTICAL recipes for people that don’t want to work all day on bread but want delicious sourdough recipes! You rock.
Hiii Diane! Thanks so much for checking out my video and I'm so glad you enjoyed this recipe! I'm grateful for all your support. Be well and happy baking!
This is my weekly recipe for bread. Love this so much. Thanks, Rosie! 😊 Word of advice to anyone using the smaller bread loaf pans (8.5x4.5) like me, be sure to oil BOTH pans really well, and have the parchment overlap into the top pan when it rises. 😂 bread got stuck when I tried taking it off after the first 20 min of baking. I had to pry it off! 😂
Hiii Dania! YAAAY! I'm so happy to hear you enjoy this recipe. Thanks so much for sharing your tip on oiling both of the pans. That's super helpful! 🙏
Thank you for this video. My 11-year-old daughter wanted to make croissants after her first loaf of bread success, and I am overwhelmed with the lamination process. Thank you for making it easier for us to learn together 😊
Hiii! Aww that's so lovely to bake with your daughter! It's amazing that she's baking at such a young age and I hope you both enjoy this recipe. Be well and happy baking 🙏
Love that boing boing, lol!
YAAY! I'm so glad!
Hi
Hiii! Thanks for checking out my video!
“Loosey goosey” and “ugly duckling”- that’s fowl language.
HAHAHA! Your comment totally made my day! Thank you for appreciating my bird brain! 🙏
Hello, would it be doable to split the measurements in half for a smaller batch? Thank you :))
Hiii! Thanks for checking out my video and yes, you can definitely cut the recipe in half. Be well and happy baking!
I pull my starter out of the fridge and let it warm. Use what I need, feed it, plunk it back in the fridge. So easy.
That's an awesome method! Thanks for checking out my video!
I’ve been practicing with dough for 2 years now and I’m determined to master the art of making bread from scratch. I absolutely love sourdough bread and will be following your tutorial on how to make it! Thanks for the video! I’ll make sure to check out your channel too.
Hiii Ingrid! Thanks so much for checking out my video and that's so awesome that you've been baking for 2 years! I'm excited for you to give my method a try and would love to hear how it turns out for you. Thanks for all your support!
I've wasted time n money n frustration 5 times given up! Everyone says have a teaspoon of starter n is enough but I can't seem to get one going ! I've bought proper water but run out of flour . Always a mess too I'm gonna try one more time but I want an instant recipe no patience . I'm in Queensland Australia help me
Hii! Thanks for checking out my video and I'm so sorry that baking sourdough has been so frustrating. Honestly, I was super frustrated too with baking! Figuring out how to adapt recipes to your personal kitchen environment and ingredients can take a ton a trial and error. I hope you keep on trying!
I notice the temp on the oven is 400 at the beginning but showed 350 at the end. When do you turn the temp down?
Hii! Thanks for checking out my video and that's a great observation. I bake at 400 deg F the whole time. The screen on my toaster oven just defaults showing 350 when it turns off at the end of baking. Be well and happy baking!
Any recommendations to substitute barley malt syrup or is it a must?
Hii Anna! Thanks for checking out my video and that's a great question. I feel that the barley malt syrup makes these bagels much better but you can leave it out or use honey instead. I hope that helps! Be well and happy baking
Does it gells up? Like does it end up jelly and full of collagen? Thanks!
Hii! Thanks for checking out my video and that's a great question! Yes, my bone broth is like a jelly once it's chilled. Be well!
How do you keep your toaster oven so clean? And I am SO glad I came across the 'short' that led me to this video. I can FINALLY make sourdough bread.
Hiii! Thanks for checking out my video and that's a great question. I apply a paste of baking soda and water and then spritz on water mixed with distilled vinegar. It'll foam up and then I let that sit for about 24 hours. Then I come back and scrub everything off with sponge or brush and Dr. Bronner's castile soap or Sal Suds depending on what I have on hand. I hope that helps!
Some amazing ideas here! Can’t wait to try the chickpeas and the marinade!
Hiii Dawn! Thanks so much for checking out my video and I'm so excited for you to try these recipes!
I made the chickpeas and they came out great. Also did a ranch seasoning version that was great!
@@dawnintucson YAAAY!! I'm so glad to hear that you enjoyed the recipe and ranch seasoning sounds absolutely DELICIOUS! Thanks for letting me know!
I would like to know how much flour by cups they when I got lost, looks great
Hiii! I'm so sorry for the delay in my reply! It's about 2 cups and 2 Tbs of flour.
Ive been geeking out over sourdough so excited to try this
YAAY! I can't wait for you to try this and would love to hear what you think of it. Be well and happy baking 🙏
Trader Joe's Cocoa powder is also so worth going for.
Hiii again! Oooo...I've never tried their cocoa powder and will definitely check it out. Thanks so much for the recommendation!
In Germany we have a name for the starter that goes into the fridge "Anstellgut" Google would translate it to yeast sadly. We only call it starter while it's outside and "started". If your Anstellgut wasnt feed for 2 weeks then it wont work as much but if you just feed it it will work just fine even if it was in the fridge don't worry! Look out for the smell! If its like naipolish you have a bad sourdough if it smells like apple vinegar or honey it's good! Feed it with water about 30-35°C. Much luck! Lovely video!
Hiii! Thanks so much for checking out my video and sharing that information. I love learning about sourdough in other countries!
I saw one short and I am a new sub. I have tried sourdough a few times over that last few years but its is always so complicated. Im going to watch your methods and give it another go
Hii Rachel! Thanks so much for checking out my video and I'm so excited for you to try this method. I'd love to hear how it turns out for you! Be well and happy baking
Anne Donnelin
Thanks for checking out my video!