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Haha, you are speaking my husband’s language!

It is! Definitely worth making!

This is the recipe I use. I usually double or triple it and freeze divided. joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/#wprm-recipe-container-8674

Hello! Thank you, we love it!

Thank you! That’s a confidence booster!

Yeah!

😊😊😊

I want to try this bread every way!!!

Mozzarella and pepperoni 😋😋😋

Thank you!😊

Hot tip: Roll them thinner than you think you should!

Thank you!

Thank you! They were pretty yummy.

You’re welcome! And thank you for saying that I make it look easy!😅

Had to restock those already!

Thanks!

Yes! These are absolutely like that. Soft, but strong enough to not dissolve when liquids touch them. I just made a batch today!

Thanks

Thank you! Absolutely, I agree!

Good to know - thanks for the feedback!

Seriously, you would rather watch the video and stop every second to and try to cobble the recipe together then go to the website and get a prepared recipe ready for you. Just enjoy the amazing job she did and stop complaining. Its free.

@@Fromscratchtheshow No I didn't want to have to do that in the video. And I wouldn't have had to do that if she had put the written recipe in her description is my whole freaking point! And by the way m y o b!

@@CatT1987 you wrote it in a public forum. For people to read I don’t have to mind my own business. Get a life. She’s doing a great job and you’re a bully. You can’t bully me Karen. Get a life. You’re sad.

@@CatT1987 🤣🤣🤣🤣you’re a 🤡

Mine doesn’t look anything like yours! 😭 My batter is soooo dry!

Oh no! I imagine you have already moved on to other steps at this point, but I think I would just add water until the dough feels and looks right and then proceed from there. Wetter dough is definitely more tender than dry dough. I wonder what happened!?

Thank you so much! Your support is so appreciated. 🥰

I added it to the description box, but here it is as well. Thank you for asking! Sourdough Coconut Cake (dairy free) Ingredients: 120 g egg whites 150 g coconut sugar 1/4 cup active sourdough starter 100 g coconut oil, melted and cooled to room temperature 120 g coconut milk 1/2 tsp salt 240 g all-purpose Einkorn flour 30 g coconut flour 20 g coconut flakes Cream egg whites with the sugar. Add sourdough starter and thoroughly blend. Beat in the coconut oil and coconut milk. Add the salt and flours and mix until combined. Fold in the coconut flakes. Line, oil, and flour a loaf pan (I doubled this recipe and used a 9x9 pan.) Pour in batter and put in a warm place to rise and ferment. About 12 hours or overnight. Bake in a 350 degree oven until a toothpick comes out clean, 45 minutes. Cool in the pan for 10 minutes before removing. To cool completely.

Done!

The spelt flour has more gluten in it than einkorn or rye, so having a greater proportion of spelt makes the dough act a little more like a typical bread dough. I pretty much always use 700 grams of spelt, but I play around with the other 300 grams using all types of flours.

@@HowChandraDoesFood thanks for the info! I usually work with 80% rye, so i will give the 1:1:1 a try and keep an eye on the gluten. ❤️

Oh wow! What do use in the other 20%?

@@HowChandraDoesFood I use 20% all-purpose flour so that when my wife is inspired to bake she will always have fresh AP flour 🤣. Rye drove me crazy with its stickiness and fragilty until i glared at it and told it “FINE! Go ahead and act like banana bread…I will just slap and fold you with wet silicon spatulas to tame you!” The other trick i learned from ChainBaker is to sift the milled flour. And I remill once. That concentrates the gluten. The bran goes back into the bread during the later folds. It’s a PITA but I am retired so have the time. Oh and the last trick is to proof in the fridge up till the shaping, where you rest the boule on a wet linen handkerchief coated with rice flour in banneton on counter. Fridge proofing tames the stickiness. Thanks for your video-yours is the only rye/spelt/einkorn video! ❤️

Haha! Rye is really tough! I was experimenting with 100% rye recently but it over-proofed so quickly I couldn’t keep up! I really want to make it again though, and I think I’ll try your refrigerator trick. That is also really interesting about milling twice and sifting - I can’t wait to try that too. I would love to see a picture of your bread if you think of it.

Well it would work with any kind of all-purpose flour, but that one is organic. The label is a bit lower on the bag so maybe hard to see.

It is linked in the description box, but here it is again! www.kingarthurbaking.com/recipes/hamburger-or-hot-dog-buns-recipe

Absolutely! The rye probably absorbs more water than spelt, other than that, the substitution would be pretty seamless.

I will keep reusing it! Hopefully four or five more times. Thank you!

High praise!😉

Lol! I keep trying to make it smaller, but it gets bigger instead!

Thanks! Sometimes, week to week it doesn’t feel like much variety, so it’s good to get that feedback!

You bet!

www.kingarthurbaking.com/recipes/hamburger-or-hot-dog-buns-recipe

Thanks!

Thanks!

Thank you so much! I appreciate that support!

Sharing will look like this STTB*Shared To The Burgh! You are very welcome

Ugh!! I don’t get it! I love the crust!!