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@@jasoncyclist thanks for the nice comment. Are you going to try one?

Glad you have a plan! I actually feed the starter and put in right in the fridge if I'm not going to use it...not let it rise first. Does that help? Have a great day!

@@coolgirls4855 I’m so sorry I confused you…some people lived it, others wanted it more to the point. I may have to look for a balance.

@@AndreaNaves-y6o ok…I got ya. Thanks for the feedback. Have a great week!

I think this comment is a bit rude and unnecessary, considering this guy is doing people a service by sharing this information. If you don't like it, maybe fast forward or click out. Consider relearning the art of basic communication. There's a more palatable way to express critism. This is giving little rude kid who's parents didn't teach them to respect other people.

YOU are too nice. Thank you so much. I'm glad you were laughing and learning throughout. I know the video was all over the place...I'll learn (hopefully) what works and what people like. Thanks for watching. Have the best day ever!

@@roxanneloyst3733 thanks for watching! I showed both the 90 and 450. You can use the 90 to feed and make bread again n a few days, or you can put it right in the fridge. The 450 is what you make the bread with now. I’m so excited for you…let me know how it works out! Happy Baking!

@@roxanneloyst3733 I also posted a video about dehydrating…you may want to watch.

That's so true. So many people buy knives for the name... Although a name can stand for quality, but if it's not right for the job, don't but it! Have a great week!

It so much fun, relaxing and rewarding. Happy Baking!

@@carlosbonino108 I’m glad you enjoyed. Have a great week!

@@carlosbonino108 Thanks so much for the wonderful comment! I appreciate you watching.

Thanks for the comment... I got cha..., but that dehydrated starter is 4 moths + old, it was cold in the house, I only started with 12 grams, and I dehydrated it right after feeding. Not making excuses, but no I didn't just make a new starter. A new starter wouldn't have looked or smelled like this so quick.

Do you work with sourdough? What do you make? I'd like to say I have a favorite, but I love it all, pizza, bread, english muffins, etc...

Thanks for commenting. I understand you think. I only made one loaf because my goal of making this imparticular loaf was to make a 1 pound loaf, when it came out of the oven and cooled. Have you ever tried? It’s not easy… Mine actually weighed 1 pound and 19 grams when it was done. LOL! Might sound crazy, but it was a personal challenge. I only started with 12 grams of dehydrated starter…sometimes people don’t want to bake every day or month, or want to travel with starter. I sometimes have to take it on a plane, so it’s perfect for that… If I would have fed it one more day I would have ended up with more than 2 loaves. If I would have started with a couple ounces of dehydrated starter, I would have ended up a lot more bread. And it was really cold in my house, so I lost a day (day 3). What do you make with your starter? How long have you been baking?

@ChefNickyMorse I've never weighed my bread after they come out of the oven, but I regularly bake bread with over 2 pounds of ingredients, not sure how well that translates to a baked loaf though. I don't bake every day, I only bake about 3 times a week, I just keep my starter in the fridge and feed it as I use it, but if I'm not baking for a while I just feed it once a week, no hassle at all! Can't comment on traveling with it, as I haven't done that yet (though I will in about a year as I'm moving abroad) I've only baked regular bread with my sourdough starter, I don't end up with discard either so no discard recipes. I've been baking on and off for 10+ years now, only ever had to make 2 sourdough starters through that time (gave away the first one to my mother who ended up killing it, unfortunately).

@ It's such a pleasure to make sourdough. They outcome is worth just about any hassle. Sometimes we travel for 3-4 weeks and I don't use the starter for a month or two. I definitely like the dehydrated option and you will love it too when you move abroad. Have a great day!

Thanks for your comment. I understand that you may think that in this video. I only made one loaf because my goal of making this imparticular loaf was to make a 1 pound loaf, when it came out of the oven and cooled. It actually weighed 1 pound and 19 grams when it was done. LOL! Might sound crazy, but it was a personal challenge. It only takes a minutes or so a day to feed it...if I would have fed it one more day I would have ended up with more than 2 loaves. If I would have started with an ounce of dehydrated starter, I would have ended up with almost 3 loaves the same size. Have a great day. By the way, do you make sourdough? What do you make, if so?

@ChefNickyMorse if this method works for you, great! But "it only takes a minute or two to feed it" is the same as having an active non-dehydrated starter and feeding it. Therefore, it is not "no maintenance" like you have in your title. Yes, I do make sourdough. Many kinds. Putting sourdough hoagie rolls in the oven currently. ☺️

@ ...hmmm...LOL! I also like not having the jar of starter in the fridge and worrying about feeding it. Anyway, I sure could go for one of those hoagie rolls right now...sounds great! Happy Baking!

good point!...you definitely score at an angle... I'm not sure what you mean about getting a better sheen on the bread. Do you mean the part where it is cut? Thanks for watching. I appreciate your comments, and have a great day!

That is so nice...thank you! Have a great day!

Thanks for your kind words about my video, and also for the suggestion. I know my audio is lacking...been trying to make it better. I will definitely look into your suggested options. Have a great day!

Hi, thanks for your comment. I did stretch this video out a little...trying things out and having fun. I'll send you two links that consolidate the recipe for no discard sourdough starter and a recipe making two loaves with that starter. Have a great day!

Here is a link to the no discard sourdough starter recipe: instagram.com/chefnickymorse/reel/CqlrNsxDTq8/

This is the recipe to making two loaves of sourdough bread with the no-discard sourdough starter I made in the other video: instagram.com/chefnickymorse/reel/Cq9Q3zysAG9/

Thanks for your reply. I decided to play around with this video and wanted to know people's thoughts...I hear you! I did post very short and to the point videos on Instagram you can look at, if you like. I will send you the links. Have a great day and Happy New Year!

Here is a link to the no discard sourdough starter recipe: instagram.com/chefnickymorse/reel/CqlrNsxDTq8/

This is the recipe to making two loaves of sourdough bread with the no-discard sourdough starter I made in the other video: instagram.com/chefnickymorse/reel/Cq9Q3zysAG9/

Thanks for the message. Are you going to give it a try? It's so easy, once you have it down. It does take some time, but the flavor is worth every minute spent? How would you use yours...bread, pizza, pancakes, etc...??? Have a great day!

I don't have any other attachments, and I'm ok with it. Some shapes I make by hand after rolling sheets or twisting wide pasta, etc... As far as how loud it is. I don't think it's as loud as the mixer. I just asked my mom, because she is standing here. She thinks it way more quiet than the mixer. 150 vs 180...no question. If you can afford the 180, it is a pleasure. wider has more options and gets done faster. I even use the 180 for some bread shapes I make. What are you planning to make? Hope this helps. Happy New Year!

@@ChefNickyMorse Thank you for your reply. I am starting to hand cut my pasta and would like to start making my own lasagna sheets as well, so the 180 interests me for the extra width. The one attachment I would love to have is Trenette as that is what my mom makes every year for Christmas. However, I do have an Imperia I could purchase that attachment for. I find the dial on the Imperia hard to turn and a pain to use (it was completely stuck for a while) so I have only used it for the Mille Gnocchi attachment. The Marcato seems like it might be made better than the Imperia. I'm on the fence about purchasing the motor as well - do you typically use it or hand crank?

@@joannalopes1159 Is the Trenette cutter width that different than the cutters on the Marcato 180? I've not used the Trenette cutter. I wouldn't think it's more than 1/2 millimeter off (although I understand how important that can be!). Sounds like your Imperia has something stuck inside, or it's bent??? For me, the motor on the Marcato has been a must. It allows me to put the machine anywhere on a table...doesn't need clamped down. I can use both hands, etc... I never use the hand crank. I like the crank if kids come over, although they love the motor as well.

@@joannalopes1159 Have you ever tried my pasta dough recipes? I'd love your thoughts. I will send you two links. One pasta dough recipe without eggs and one with.

@@joannalopes1159 instagram.com/p/CuXzx3msJFH/

@@fragranthills Thanks so much for the nice comment. It is a great memory, for sure!

@@QuynhNguyen-ep4by Hi, thanks for your interest. The link I provided in the above video description is for the exact motor I use on my 180.

It's my pleasure...glad you got a laugh!

@@d3w4yn3 I’m so excited for you…thanks for the kind words about my review. Let me know how it works out for you.

@@d3w4yn3 it’s such a fun place to check out!

@@d3w4yn3 it’s such a fun place to check out!

Awesome, thanks. Are you going to make it?

It's my pleasure! Have a great day.

Thanks for watching and for your message. I think the main goal for everyone is picking a ripe persimmon. Once you get the feel, they are pretty consistent.

Thank you! That's awesome you had your first one. Which did you have? Did you like it?

Absolutely! Let me know if you give it a try. Have a great day!

@ChefNickyMorse Will do!👍🤓👍

It's crazy! I have no idea what it is... LOL! I guess I could call the company, but that would be too easy. Let me know if you figure it out. Have a great day!

It does make some noise because it's a motor, but it's not that loud...Maybe like a mixer...

@@ChefNickyMorseThank you for the answer!

@@selina-jolinbeck2173 It's my pleasure. Have a great week!

Thanks for the kind words about the video. I think it's cool you are using it for clay...it's perfect! ...wish I could help you out on the Italian Grandma part. LOL!

@@ChefNickyMorse You are welcome.! If every kid had an Italian Grandma - the world would be less messed up !!!

Thanks for your interest...we used to leave it out in the restaurant because we would use it so fast, but I refrigerate it at home. Bring it to room temp for certain dishes, i.e., putting on sliced tomatoes or roasted peppers. Have a great weekend!

@@ChefNickyMorseoh thank you for letting me know! I made some and it’s amazingly good!!! Using it on spaghetti tonight!!!

@@Bling-it-on-grammie You just made my day. Thanks for letting me know.

Glad you found me via your fyp! Thanks for letting me know. I'm so happy you are going to cook pumpkin. It's soooo tasty! You can make sweet or savory dips. Yum! I use two different knives that size. The big knife I used in the video was a 7 inch Henckel. It is anice knife. I couldn't find the exact one anywhere on line...maybe they don't make that one anymore. It's a 30749-182 7". I have a couple knives in my Amazon store. I have to tell you it's a store, so I do earn commissions, but they are there if you are interested. Here are a couple links you can check out. The first is a very nice 8" Henckel: amzn.to/3YdPxp4 The second is one of my favorites. I own 2 or 3 of these...keep them in my styling kits and take them for private chef jobs too : amzn.to/4eZEuW9 - Have a great day! Nicky

Thanks so much for the kind words. I'm so happy you enjoyed the video, and learned about pumpkin skin. Are you going to try to cook one? Have a great week!

Thanks! It was so much fun...the energy was high and the team was so talented. Have you ever used the Bolt? It's a pretty awesome piece of equipment.

...glad it helped I Love pesto!!! I can smell it right now! If you are interested, here is a link to another video on basil on my other social media that might help you as well www.tiktok.com/@chefnickymorse/video/7378625551709310251?is_from_webapp=1&sender_device=pc&web_id=7410396640668026411 Have a fun week!

That's awesome... hope you love it. What are you going to dehydrate? The possibilities are really endless... You get to make your own creations!! If you are interested, you can watch my video on Instagram about dehydrating sourdough starter. It posted yesterday...it's exciting! ...going to try to make a post on Instagram today or tomorrow about other foods I've dried to create certain flavors, i.e. green onion powder, red onion powder, etc...

Thanks for asking...A clickable link to the dehydrator is above in the video description. The price will be on that link...the price changes sometimes if it's on sale. Let me know if there is anything else I can do for you. All the best, Nicky

Did you make it from scratch...just wondering...did you throw any away during the process "discard" ?

@ChefNickyMorse someone gave me the starter. I've never thrown any away and I've only fed my once. I've never fed it daily. It sat in the fridge for a week the first time and it made two really good loaves.

@@vickieeasterday6328 sounds like it's working for you...that's awesome. I'm working on some tthis weekend.... hope you have a fun weekend!

It's my pleasure!