Follow along as I bring this channel to life. I’ve always loved KZread and am so excited to embark on my content creation journey. This channel will be all things lifestyle, exercise, gardening, baking and more!
Im doing my 1st year garden too. I'm in zone five way up north. And i'm much farther behind than you are, so no worries❤
@Daisymaysvlogs6 күн бұрын
Best of luck to you!! Hope your garden is plentiful!
@aceldama10 күн бұрын
those butter lettuce look incredible!
@Daisymaysvlogs10 күн бұрын
Thank you! I highly recommend this variety!
@dreamcatcher925613 күн бұрын
My bread is dense and flat when it comes out of the oven. What am I not doing?
@Daisymaysvlogs13 күн бұрын
Hard to tell not seeing your whole process but my first instinct would be issues with your starter. Does your starter at least double in volume after feeding?
@Recetteomad15 күн бұрын
How Many Time ?
@samanthajames618717 күн бұрын
I am in fact watching !
@meganwysocki314718 күн бұрын
honored to make it
@Daisymaysvlogs18 күн бұрын
honored to have you!
@jackholman500828 күн бұрын
Great video
@Daisymaysvlogs28 күн бұрын
Thank you, Jack! I appreciate it ☺️
@aceldamaАй бұрын
oh wow, i love that bowl! by the way, a great alternative to plastic wrap is a shower cap. i've made the switch a couple of months ago and have no regrets.
@DaisymaysvlogsАй бұрын
Thank you for the tip!!
@aceldamaАй бұрын
@@Daisymaysvlogs especially for someone like me who can't consistently tear cling film to save their life. 😂
@user-vx7hg3nn4vАй бұрын
Good educational video!
@nancyarchibald9095Ай бұрын
I'm not currently eating starchy carbs, but when I do, I'll be excited to use some of my recently rendered Lard for biscuits and pie crusts, like they did in the older days.
@karenspillman1964Ай бұрын
Great video! Did you make the extra-large potholders?
@DaisymaysvlogsАй бұрын
Thank you! Yes, they are handmade!! ❤️
@daveovenden9794Ай бұрын
Hi, I enjoyed your video but you say you do not need a scale, but actually you do as this recipe is not much good to those of us in Europe / UK as your US measuring cups are smaller than the European / UK ones, before anyone says something like "it does make a difference just convert one to the other", well I have tried this and used the conversion with making bread, it sounds good on paper but the results are not. 🙄😊
@DaisymaysvlogsАй бұрын
Hi Dave, sorry to hear the measuring is different for my Europe based bakers! For me the most important think is gaging the texture of my initial dough mix. It should be borderline dry/shaggy looking. I also find the activity of the starter to be the #1 most important thing. Best of luck in your sourdough endeavors and I hope you get a good loaf!! :)
@DaisymaysvlogsАй бұрын
@@adrianaturlea6861 Hey there! I would use these measurements for a gram scale: 475 grams all-purpose flour (3.5 cups) 100 grams starter active and bubbly (1/2 cup) 325 grams water (1 1/3 cup) 10 grams salt (2 teaspoons) But remember to keep in mind the consistency of your starter! If you have a less hydrated starter (thicker) you may want to use less flour! 🥰
@lorrainestone8 күн бұрын
I wonder what our ancestors did without a scale? I think it comes from repetition.
@Daisymaysvlogs8 күн бұрын
@@lorrainestone Definitely comes with experience! Using a scale might be beneficial in the beginning of your sourdough journey but I think you just begin to learn what the consistency/texture should be. After a while a scale is definitely not necessary! :)
@Dawn2727Ай бұрын
Why’s the salt water mixture look dark colored?
@DaisymaysvlogsАй бұрын
It’s Redmond real salt! So it’s pink in color!
@meganwysocki31472 ай бұрын
DANG
@Daisymaysvlogs2 ай бұрын
Ur gassing me up girl! 😘
@meganwysocki31472 ай бұрын
more farmer mike
@meganwysocki31472 ай бұрын
funny little guys..girls
@archiebarnett25262 ай бұрын
"PromoSM"
@nurse4christ12 ай бұрын
The KitchenAid mixer sure beats churning it like we used to do
@Daisymaysvlogs2 ай бұрын
Sure does!
@MaeLeclerc24422 ай бұрын
Hi Daisymay my name is Daisy Mae 😊 , thank you for sharing this video!
@Daisymaysvlogs2 ай бұрын
Hi Daisy Mae! Thanks for tuning in ☺️☺️
@EnjoyJapan12 ай бұрын
💞Wow💛💛💛💛💛💛🤍💛
@Daisymaysvlogs2 ай бұрын
Thank you ☺️
@Daisymaysvlogs2 ай бұрын
Thank you for tuning in! 63 subscribers strong 💪! Let's increase that number 🥰
@MaeLeclerc24422 ай бұрын
Yes , just keep going 😊 .
@chipcleveland9903 ай бұрын
I've made your discard granola (twice now) we both love it 🙂 other discard recipes may be good for the channel if you have interest in making them.. I've been looking for some flavor variety making crackers from mine.
@Daisymaysvlogs3 ай бұрын
I’ve got another recipe coming up on my next video ☺️☺️ so glad you liked it!!
@MixinwithRobin3 ай бұрын
This looks so much fun to make.
@MixinwithRobin3 ай бұрын
Never made my own butter will have to give this a try!
@MixinwithRobin3 ай бұрын
I started my own cooking channel a few months ago. I just found your video while doing some research. love the video the pizza dough looks amazing. I subscribed and look forward to more videos.
@Daisymaysvlogs3 ай бұрын
Thank you and best of luck on your channel too!! ☺️
@afroditemoser5793 ай бұрын
Looks amazing. 🎉 good luck to you.❤😅😂
@rodrigoguerrero27193 ай бұрын
Beautiful! What's your recipe?
@petuniagranny27583 ай бұрын
I don't know where I went wrong, but my loaf definitely over fermented. It turned out very dense. It was my probably 8th failure. Back to the drawing board for me!!
@Daisymaysvlogs3 ай бұрын
Hey there! I had multiple failures before getting a nice loaf! How’s the activity of your starter? Also be sure to assess what the temperature of your house is. At night we lower our house to 64F so a 10 hour bulk ferment works for me, but might not for everyone!
@petuniagranny27583 ай бұрын
That could be true. I'll keep on trying, because we enjoy sourdough. @@Daisymaysvlogs
@steveterranova85003 ай бұрын
Try fermenting in a straight sided container. Mark the original dough height and pull dough out to shape when it’s around doubled. Good luck
@steveterranova85003 ай бұрын
Actually, anything over 50% is ok. It doesn’t have to double. This helps fit it into your schedule.
@silvermoon3486Ай бұрын
Yes a clear container lets you see all the bubbles in the dough & yes use a dry erase marker or piece of tape so you know it’s doubled 😊❤
@razawbarzingi56873 ай бұрын
👏👏👏💐
@chipcleveland9903 ай бұрын
I made this just now (in the oven now) to surprise my wife with breakfast 🤞 she's a nurse and works 12 hour shifts so we share cooking duties.
@Daisymaysvlogs3 ай бұрын
I love that! Hope it comes out well 🤞🏼
@chipcleveland9903 ай бұрын
Look up changing the grease in a KitchenAid on yt. I just did mine and should be done every couple of years..depending on use. (Not difficult, just messy) Very cool to use local businesses and farm fresh ingredients.
@Daisymaysvlogs3 ай бұрын
Thank you for the tip! 😊
@chipcleveland9903 ай бұрын
I've been watching a bunch of yt sourdough videos, I really enjoyed this one as it's more of a practical kitchen example.
@Daisymaysvlogs3 ай бұрын
Lol yes a practical non aesthetic kitchen 😂
@Daisymaysvlogs3 ай бұрын
Thank you all so much for the love and interaction on this video! Be sure to watch my homemade butter video here: kzread.info/dash/bejne/ZYmTzsmTZLSwo6g.htmlsi=Jcm1rY-TPyEbnraV Sourdough bread and butter are a perfect pair ❤️
@ToobiFoods3 ай бұрын
❤😊❤😊❤😊❤😊❤😊❤😊❤😊
@Daisymaysvlogs3 ай бұрын
☺️ thank you
@edelweissp193 ай бұрын
I have question, why my starter is not so active, like yours? Thanks
@Daisymaysvlogs3 ай бұрын
Thanks for you question! I would say if your sourdough starter isn’t active enough, you should get on a feeding routine daily. This will reinvigorate the starter. Also, just a little tip… I tried making my own starter and it just wasn’t active enough. So I did get a starter sent to me from King Arthur Baking Company and ever since then it’s been perfect. So if you have any friends who bake a lot of sourdough or if you just want to get one online, I think it helps a lot.
@edelweissp193 ай бұрын
@@Daisymaysvlogs Thank you so much! Did Baking company send you how to feed and what brand of flour to use to feed their starter? I think I will try to order starter Originally, I was given starter by my friend and anything I've tried, starter wasn't working well. So weird
@Daisymaysvlogs3 ай бұрын
@@edelweissp19 yes, King Arthur Baking Company sends a feeding guide when you get the starter. I personally feed mine with their brand of flour too! Hope this helps. Starters can be tricky but I’ve gotten mine to the point where I’ll keep it in the fridge and feed it every week or so :)
@edelweissp193 ай бұрын
@@Daisymaysvlogs thank you!
@user-rk7pz8mi1s3 ай бұрын
냉장발효 안해도 되나요??😮
@Daisymaysvlogs3 ай бұрын
hello! Based on my google translating, I think you're asking if you can refrigerate your dough during the fermentation stage? You can, but it will be a much slower process as yeast thrives in a warmer environment.
@donforbus28263 ай бұрын
Really good video, thanks for sharing. A little tip from one bread baker to another, wad up your parchment paper and un wad it to lay flat without it curling back up. 👍
@Daisymaysvlogs3 ай бұрын
I don't know why I haven't thought of that! Thank you for the tip and thank you for the kind feedback! 🤗
@AmyBistric3 ай бұрын
Yum😍
@BellasWhisperFarmstead3 ай бұрын
What a beautiful loaf. 😋
@Daisymaysvlogs3 ай бұрын
Thank you so much!
@lynnvasquez44253 ай бұрын
I would like to follow your recipe but I am doubt to make it because we may have different room temperature since I live in a warm country.
@Daisymaysvlogs3 ай бұрын
Hey there! You can totally use this recipe and just adjust the time of day you start the dough so that it doesn’t over ferment! Maybe try it on a weekend so you can keep an eye on it and get an idea for timing :)
@matid_L3 ай бұрын
Made me want to go skiing !
@Daisymaysvlogs3 ай бұрын
Glad you enjoyed 🥰🥰 Ty for being here
@meganwysocki31473 ай бұрын
i can just picture the garage door drama
@Daisymaysvlogs3 ай бұрын
Hahahah
@Miss.WilsonsDesk4 ай бұрын
I randomly came across a comment you made on a larger KZreadrs account and thought to subscribe to your new journey ❤🎉🎉
@Daisymaysvlogs4 ай бұрын
Omg I’m so appreciative! Thank you for being here 🫶🏼
@Leon_loves_sushi4 ай бұрын
I have went to the Boston tea party before and it is so fun especially in the lower deck of the ship and while you were there if you can, please answer my question did you watch the hologram?
Пікірлер
All bakers used a scale .
Good thing I’m not a professional baker then :)
Ps seedlings are hard 😊
Im doing my 1st year garden too. I'm in zone five way up north. And i'm much farther behind than you are, so no worries❤
Best of luck to you!! Hope your garden is plentiful!
those butter lettuce look incredible!
Thank you! I highly recommend this variety!
My bread is dense and flat when it comes out of the oven. What am I not doing?
Hard to tell not seeing your whole process but my first instinct would be issues with your starter. Does your starter at least double in volume after feeding?
How Many Time ?
I am in fact watching !
honored to make it
honored to have you!
Great video
Thank you, Jack! I appreciate it ☺️
oh wow, i love that bowl! by the way, a great alternative to plastic wrap is a shower cap. i've made the switch a couple of months ago and have no regrets.
Thank you for the tip!!
@@Daisymaysvlogs especially for someone like me who can't consistently tear cling film to save their life. 😂
Good educational video!
I'm not currently eating starchy carbs, but when I do, I'll be excited to use some of my recently rendered Lard for biscuits and pie crusts, like they did in the older days.
Great video! Did you make the extra-large potholders?
Thank you! Yes, they are handmade!! ❤️
Hi, I enjoyed your video but you say you do not need a scale, but actually you do as this recipe is not much good to those of us in Europe / UK as your US measuring cups are smaller than the European / UK ones, before anyone says something like "it does make a difference just convert one to the other", well I have tried this and used the conversion with making bread, it sounds good on paper but the results are not. 🙄😊
Hi Dave, sorry to hear the measuring is different for my Europe based bakers! For me the most important think is gaging the texture of my initial dough mix. It should be borderline dry/shaggy looking. I also find the activity of the starter to be the #1 most important thing. Best of luck in your sourdough endeavors and I hope you get a good loaf!! :)
@@adrianaturlea6861 Hey there! I would use these measurements for a gram scale: 475 grams all-purpose flour (3.5 cups) 100 grams starter active and bubbly (1/2 cup) 325 grams water (1 1/3 cup) 10 grams salt (2 teaspoons) But remember to keep in mind the consistency of your starter! If you have a less hydrated starter (thicker) you may want to use less flour! 🥰
I wonder what our ancestors did without a scale? I think it comes from repetition.
@@lorrainestone Definitely comes with experience! Using a scale might be beneficial in the beginning of your sourdough journey but I think you just begin to learn what the consistency/texture should be. After a while a scale is definitely not necessary! :)
Why’s the salt water mixture look dark colored?
It’s Redmond real salt! So it’s pink in color!
DANG
Ur gassing me up girl! 😘
more farmer mike
funny little guys..girls
"PromoSM"
The KitchenAid mixer sure beats churning it like we used to do
Sure does!
Hi Daisymay my name is Daisy Mae 😊 , thank you for sharing this video!
Hi Daisy Mae! Thanks for tuning in ☺️☺️
💞Wow💛💛💛💛💛💛🤍💛
Thank you ☺️
Thank you for tuning in! 63 subscribers strong 💪! Let's increase that number 🥰
Yes , just keep going 😊 .
I've made your discard granola (twice now) we both love it 🙂 other discard recipes may be good for the channel if you have interest in making them.. I've been looking for some flavor variety making crackers from mine.
I’ve got another recipe coming up on my next video ☺️☺️ so glad you liked it!!
This looks so much fun to make.
Never made my own butter will have to give this a try!
I started my own cooking channel a few months ago. I just found your video while doing some research. love the video the pizza dough looks amazing. I subscribed and look forward to more videos.
Thank you and best of luck on your channel too!! ☺️
Looks amazing. 🎉 good luck to you.❤😅😂
Beautiful! What's your recipe?
I don't know where I went wrong, but my loaf definitely over fermented. It turned out very dense. It was my probably 8th failure. Back to the drawing board for me!!
Hey there! I had multiple failures before getting a nice loaf! How’s the activity of your starter? Also be sure to assess what the temperature of your house is. At night we lower our house to 64F so a 10 hour bulk ferment works for me, but might not for everyone!
That could be true. I'll keep on trying, because we enjoy sourdough. @@Daisymaysvlogs
Try fermenting in a straight sided container. Mark the original dough height and pull dough out to shape when it’s around doubled. Good luck
Actually, anything over 50% is ok. It doesn’t have to double. This helps fit it into your schedule.
Yes a clear container lets you see all the bubbles in the dough & yes use a dry erase marker or piece of tape so you know it’s doubled 😊❤
👏👏👏💐
I made this just now (in the oven now) to surprise my wife with breakfast 🤞 she's a nurse and works 12 hour shifts so we share cooking duties.
I love that! Hope it comes out well 🤞🏼
Look up changing the grease in a KitchenAid on yt. I just did mine and should be done every couple of years..depending on use. (Not difficult, just messy) Very cool to use local businesses and farm fresh ingredients.
Thank you for the tip! 😊
I've been watching a bunch of yt sourdough videos, I really enjoyed this one as it's more of a practical kitchen example.
Lol yes a practical non aesthetic kitchen 😂
Thank you all so much for the love and interaction on this video! Be sure to watch my homemade butter video here: kzread.info/dash/bejne/ZYmTzsmTZLSwo6g.htmlsi=Jcm1rY-TPyEbnraV Sourdough bread and butter are a perfect pair ❤️
❤😊❤😊❤😊❤😊❤😊❤😊❤😊
☺️ thank you
I have question, why my starter is not so active, like yours? Thanks
Thanks for you question! I would say if your sourdough starter isn’t active enough, you should get on a feeding routine daily. This will reinvigorate the starter. Also, just a little tip… I tried making my own starter and it just wasn’t active enough. So I did get a starter sent to me from King Arthur Baking Company and ever since then it’s been perfect. So if you have any friends who bake a lot of sourdough or if you just want to get one online, I think it helps a lot.
@@Daisymaysvlogs Thank you so much! Did Baking company send you how to feed and what brand of flour to use to feed their starter? I think I will try to order starter Originally, I was given starter by my friend and anything I've tried, starter wasn't working well. So weird
@@edelweissp19 yes, King Arthur Baking Company sends a feeding guide when you get the starter. I personally feed mine with their brand of flour too! Hope this helps. Starters can be tricky but I’ve gotten mine to the point where I’ll keep it in the fridge and feed it every week or so :)
@@Daisymaysvlogs thank you!
냉장발효 안해도 되나요??😮
hello! Based on my google translating, I think you're asking if you can refrigerate your dough during the fermentation stage? You can, but it will be a much slower process as yeast thrives in a warmer environment.
Really good video, thanks for sharing. A little tip from one bread baker to another, wad up your parchment paper and un wad it to lay flat without it curling back up. 👍
I don't know why I haven't thought of that! Thank you for the tip and thank you for the kind feedback! 🤗
Yum😍
What a beautiful loaf. 😋
Thank you so much!
I would like to follow your recipe but I am doubt to make it because we may have different room temperature since I live in a warm country.
Hey there! You can totally use this recipe and just adjust the time of day you start the dough so that it doesn’t over ferment! Maybe try it on a weekend so you can keep an eye on it and get an idea for timing :)
Made me want to go skiing !
Glad you enjoyed 🥰🥰 Ty for being here
i can just picture the garage door drama
Hahahah
I randomly came across a comment you made on a larger KZreadrs account and thought to subscribe to your new journey ❤🎉🎉
Omg I’m so appreciative! Thank you for being here 🫶🏼
I have went to the Boston tea party before and it is so fun especially in the lower deck of the ship and while you were there if you can, please answer my question did you watch the hologram?
Yep we watched the hologram!
Can I have someeeeeeee 🤤🤤🤤