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Thank you for posting this :) I love the technique

Looks amazing. What pizza stone do you use for your oven?

Wow, what a beautiful baguette.

Sharp or medium cheddar?

I don’t have enough discard how can I replace it? Thank you

Well done, the bread coming out of the oven looks great.

How did you get such a thin layer of flour on the countertop?

Nice

Hi, love your recipe, may I ask can I use pickled jalapeno? Thanks.

Thank you

Can I make this croissant in the bakery

Omgoodness! These were sooooo goood! Thank you for sharing your recipe. I’m already making my second batch since yesterday! My 91 grandmother loved it! 😅 great way to use a good amount of discard too. I also used sour cream in place of yogurt since that’s all I had and it worked great. Thanks again!

Can’t see you shaping the dough camera isnt facing the dough

They look so delicious, can't wait to try! Thank you for sharing :)

How did the twine not stick? Mine stuck and left fuzz

This recipe and method has worked well for me but I’m curious about one thing….why are you using such small amounts? Making a loaf of bread using only 350 grams of flour seems a bit wasteful of resources etc? That said this does produce a very nice loaf and I was pleased to find that the crum is not wet or soggy at all considering the amount of inclusions added. Thank you.

Parabéns, irei fazer essa receita, me parece deliciosa.

Love this video. Please share your approx room temperature, cos i definitely want to try this. Thank you.

This morning I made your sourdough pumpkin bread using canned purée. They came out beautiful & it was delicious so I shared a loaf with a neighbor. Next time I will use fresh pumpkin. Thank you so much for sharing. 🎃

Look absolutely beautiful can't wait to try making it. What type of starter did you make for this recipe

The pear jam sounds wonderful

1/2 cup milk 1/2 cup bread flour 2T sugar 3eggs Vanilla and a pinch of salt Make sure everything is room temperature. Preheat oven and pan to 425F. Blend everything until smooth, drop 2T butter to the hot pan, in with the batter, back in the oven for 20 minutes. Serve immediately with whatever toppings you fancy

Yummy

Hi Vindi! How can I contact you

Which butter have u used

How can I get this recipe from you?❤😊🎉

What is that😶

Wooow, this looks AMAZING!!!

Ohhhh yummmy!❤

That looks delicious 😋

It looks very nice👍

Can I substitute buttermilk for the yogurt? Thank you for posting us I love your directions they are very clear and easy to follow!

Wonderful:)

can you please share the size of triangles? :) the thickness I guess is about 4mm?

Can you please explain exactly how the discard naan and the sourdough starter naan are different from each other?

If I want to bake them vs pan fry. What temperature if the over I should use and how long to bake them for ?

I tried your recipe and the naan bread turned out the best I ever tried. Can u you make naan bread using chickpea flour?. I have this flour and don’t know what I can make with it. Thank you 🎉

Omg 😮 can you pleeeeease share a recipe ? 🤧✨

I need the recipe 😦

Great recipe! Thanks. Don’t waste discard!

Hi. I made the dough following all your measurements. My dough was very soft, on the very sticky side. I do not understand why.

So a question is a coil fold better then other folds? and for which prep is it best for?

This recipe is so good! I made it today, twice!! Yes, twice in one day! My favorite part is that it’s super easy! Thank you for sharing! 😋❤️🙏

I wish if i could eat that

Can anything get better than this ❤️❤️❤️❤️🔥🔥

Looks good...yummm

If I chose not to add pumpkin then would I have to change anything else

Did you mixed with 2 different butter?

Thanks for this delicious recipe, just tried it out and I love it so much! Am sure this will be my go-to sourdough discard recipe! Flatbreads or naan is definitely something I can regularly make - can't eat that much banana breads or pancakes 😂

You talk so soft and gently I can hardly hear you.. but thanks for the instructions!