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Hi! Thanks for watching my video.☺️in regards to the sugar, I have personally never tried using less but I know the lemon to sugar ratio has to be just right to get it to thicken so if you’re adjusting one you may have to adjust the other. I’ll try to do some research and get back to you to confirm.☺️

Here is a copy and paste of what I found! Things to consider when adjusting sugar “Sugar content Some fruits have more natural sugar than others, so jams made from those fruits thicken more easily. If you're making a low- or no-sugar jam, it might not have enough sugar to thicken on its own. Bacterial growth Less sugar can lead to more bacterial growth, so low-sugar jams may need to be processed for longer. Some pectin products contain preservatives to help with this. Shelf life Jams and jellies made with less sugar have a shorter shelf life, usually around six months instead of one year. Thickening You can thicken jam with less sugar by adding a cornstarch slurry. To do this, dissolve 1-2 teaspoons of cornstarch in a small amount of cold water, then reduce heat and drizzle the mixture into the jam while stirring constantly. Sugar substitutes You can use a sugar substitute like honey in place of some or all of the sugar. Pectin content Some fruits have a high pectin content, so they don't need special jam sugar and can use regular castor sugar instead. “ That last part is referring to “jelly sugar”of which contains pectin and helps the jam achieve the right consistency but I don’t use that type of sugar and I’m fairly certain is not necessary to make jams. Hope that helps some!🧡

Thank you so much!!! 😊 I truly appreciate your response.

Question.... I just bought a pressure canner.. When canning they say to use bottle lemon juice not fresh lemon juice.. Will the jam keep longer in the refrigerator, if you use bottled lemon juice or freshly squeezed lemon juice?

Thank you for watching.🥰

@@Debbie-wb9mjoh that’s interesting! I have never heard that before about using bottled lemon juice for canning, people used to can before bottled lemon juice was around so that’s kind of strange.🤔 I am not sure on that one! I’d have to look that up, but my guess is that it would keep the same amount of time and maybe they are suggesting the bottled lemon juice beyond more cost efficient?

Well, it’s not that I don’t have any experience, if you watched the video all the way through. I touched on all of that. It’s that I didn’t plan accordingly for this particular cake. I haven’t been in the cake business for years, no, but I have for a year now and have already made a 5 teir wedding cake and multiple other teired wedding cakes, that allowed me to feel comfortable to make this one. The problem with this one was not taking into consideration that I needed to know the dimensions of the pillars and cake toppers before hand, I didn’t even think of that. The bride gave them to me the day before so it was an error in my own judgment and planning. I also didn’t take into consideration that gluten free/vegan cake doesn’t have as much structure as a typical cake, meaning it would have been best to place as the top tier of the cake. The black frosting was new for me though, but I wouldn’t say I was totally inexperienced. I would just say I didn’t plan well. Even professionals make mistakes too though and learn from them. They just don’t always post or talk about it. I choose to be open as I find it can be helpful to others. One of my friends is a professional cake decorator and owned a bakery for years, even teaches classes and she messes up sometimes too, we all learn as we go. ☺️ All of my clients know how much experience I have as well, because I do have experience and enough so that they trust me to make their cakes, that is mentioned in the video. I am not professionally schooled as I can’t afford it, I am self taught, so I learn even more with every cake, but this was a crazy experience for me for sure.😂 I feel ultra aware of how to plan for the next one going in.😂 But if I didn’t have experience I would not be able to make a cake like this. It takes a lot of work to develop the skill set I have so far to make and pipe this cake as well as the knowledge I had to tackle the unexpected issues. I was able to work past the hiccups because I do have a certain degree of experience. This is not something that can be put together by someone with out experience and there is no way I would have been able to do this a year ago haha.

@@angelaburton9622 thank youuu! So grateful for the people who see the beauty in this kind of unique cake too.🥰 It was a fun experience!

@@GoMommaGo oh my gosh this is so helpful! Thank you so much! I truly appreciate all your tips.🥹🙏🧡 Thank you for appreciating this cake too!🥰🧡

@@SpellboundSourdough it literally did, a couple times I was falling asleep.💀🤣 my husbands like…babe, are you falling asleep? I’m like pshh…no I’m holding this WEDDING cake.😅😂 but I so waaas

@@HometoSoulBakingCo stop it rn!! Lmao

@@ivy1818u thank you🥹

Me toooo😂 little birthday show stopper✨🌷

Awh, thank you! I and I totally agree! Was such a joy making it for her big day.🥰🧡

@@alur.bakery thank you so much.🙏🥹🧡

@@nathanielnaff4635 thank you so much!🥹🧡🥰

Thank you much!😭🧡 I still have so much to learn and some of my older videos are so cringe haha, but I told myself I will always leave them up so people can see where I started and where I end up.🧡 I appreciate this comment so much.😩🧡🧡

Wow, back at you, thank you for sharing this.🧡 That is a beautiful thing to share in the love of baking with your mother. I sincerely hope you enjoy every bit of picking it back on and carrying out her heart with it, so lovely.🧡 and thank you so much for the encouragement, very appreciated.🧡🥹

Thank you so much🥰 Patience is indeed the necessary ingredient.🧡

Such a good idea!!😍 Let me know if you try it! They would be next level in taste for sure, sourdough always ups the bar.🤤🧡

Yes, make it your own!🥰🧡 Hope you enjoy!

That makes me so happy! I love encouraging fellow bakers. Thank you for being here.🥰 Hope you get a chance to get back to it when you can.🧡

@@Orthodoxyandzataar they are super good!😩 and my tips for not over kneading dough is if you are using a stand mixer go low and slow with your speed on the mixer and check your dough every few minutes. It can take anywhere from 5-10 minutes for the gluten to develope with this recipe and make sure you add your butter one patt at a time after you’ve already added your other ingredients and let the dough come together, because a lot of the time if you add the butter altogether at first with your other ingredients the yeast will stick to the butter and it prevents the gluten from developing in the dough, so always add it after your dough come together with the other ingredients usually only takes a 1-3 minutes for the dough to come together before you can add the butter.Also as you can see I like to dumb my dough out on a floured surface as well before placing it in a clean bowl for a rise that’s because I like to check the dough and feel if it it’s truly ready, a couple ways I check for gluten development is if you can pull a piece of fhe the dough apart slowly and it creates a thin layer that you can see light come through and it doesn’t tear. That’s called the window pane test, that usually is a sure sign that means your dough is ready.☺️ also you can push down and fold your dough over like you’re kneading it but then once you’ve created that tension from pulling it over like you can see I did in the video, poke the top and if it springs back but not too quickly then the dough is developed nicely. Signs you want to look for in your dough when it’s ready is, that your dough ball is nice and smooth and not super sticky, it will be somewhat but if it’s extremely sticky than then the gluten isn’t developed enough. I hope some of this helps if you need more clarity on any of that let me know and I’ll explain with some more detail.☺️🧡 I hope you enjoy this recipe if you give it a try!

@@HometoSoulBakingCo ur amazing thank you God bless you!

@@Orthodoxyandzataar of course! God bless you too. Hope it works out for you! Feel free to check back in if you still had trouble next time you go at it. I can always make a short video in detail showing how to make brioche and tag you too. :) Happy baking!🧡

@@lilCaribbean77 yes! I am posting a recipe video later. I’ll tag you in it this evening.🧡

Recipe is up on our page, I tagged you but not sure if it worked. Hope you enjoy it!

Hi, these look incredible! Would love the recipe, too, please. I can't find your website, can you tag me? Thank you!

@@sonjaranson1389I will tag you! It’s on our TH-cam page here.🥰

@@sonjaranson1389let me know if the tag worked! If not just go ahead and click on our TH-cam channel and it should be the first video at the top of our videos list. ☺️ says, “How to make Lemon Brioche Buns” as the title. ☺️

@@angelaburton9622 thank you so much for encouraging me! We would love fo meet you! Look forward to our dreams and are working so hard for make them happen. All in time I can only hope.🙏🧡

@@angelaburton9622 thank you so much! I have so much to learn and balance, every day/week I am learning something new. I look forward to whatever the future holds.🥰

Thank you so much! For a first go I thought they weren’t too bad! ☺️

I’m not sure about her back story or if she is even a mom, but regardless the bread recipe is top tier and quality bread, which is all that matters. If you are concerned about a “mommy blog” then just find a different recipe and move along (I even stated that you can find many different recipes online in the video), thanks.☺️

Oh, wow that’s awesome! Love hearing from fellow bakers.🥰 we are very blessed to have such lenient cottage laws.😩 I have heard some crazy laws from other people in other states and I feel so bad, but still glad we all get to bake regardless.🥰 Thanks for commenting! Let me know if you get back into baking! Would love to see/hear more about your journey, if you want to share.☺️

It is the sourdough discard pull apart bread from “Jess Cooks” blog☺️

Thank you!🧡 And yes, if you look up “the perfect loaf” by the pantry mama, you will find her recipe which is what I use for one or more, but in her blog it is just one loaf she has written. If I can remember off the top of my head it’s 50g starter 350g water 500 bread flour 10g salt

@@HometoSoulBakingCo thank you so much!!

Thank you so much! I have a lot to learn still and make a lot of mistakes still haha, but this one was a good go so thank you for your compliments.🥰

I love this recipe too! Works great for me everytime.🥰 and yes, I’ve found sourdough to be way more forgiving than some people say.😩 The two main things I’ve heard will help you with a more open crumb, the number one is a higher hydration dough so by adding more water you can achieve this result but I also feel like since this sourdough recipe already has a lower amount of sourdough starter in it I might even think about adding more starter to help with not losing the flavor I’m not sure if adding more water would effect that in this recipe, just a guess. Also it’s usually a bit harder to work with higher hydration doughs, but if you can learn how to handle it, you will end up with a beautiful open crumb, if done right, but if you add tooo much water you will wind up with a dough that won’t hold its shape. There are videos of people online doing walk throughs of open crumbs though too so you can alway watch those is you’re uncertain when experimenting.☺️ and then secondly you can opt for a bit longer of a fermentation so over fermenting it can give you larger holes as well but again if you go toooo far over it will lose flavor so haha you got to tread carefully there. Hopefully you are able to work out a way that results in a nice open crumb for you.🥰🙏💛

Glad that works for you! You keep doing what works best for you.🥰

I have a website where local customers can order my food, yes.🥰 but not a blog. It’s called Hometosoulbakingcocopy.com ☺️

@@HometoSoulBakingCo Thanks!

Yes! Thank you, I am attempting to learn! I have a long ways to go yet till I have tidy piping skills, but it’s fun to keep making little progress every time.🥰

Thank you so much! I put so much care into them.😩 Definitely have a lot to learn still but they were fun to make.🥰

Oh no! I’m so sorry to hear this.🥺 Honestly what works for some doesn’t for others so it may take some time to find your own rythym and what actually works for you. Things can vary heavily based on where you are located, the temperature of your house and so on. You’ve got this, don’t give up, I know you’ll get it in time.🧡 If you ever have any questions or anything I can help with just let me know!🥰

@@HometoSoulBakingCo 🤗❤️

Oh my goodness, what a compliment.🥹🧡 such a blessing to see it’s impacting you all the way in Georgia! We are in north Idaho.🥰 I hope you get your open crumb soon! Let me know when you do!🧡

I am so glad to see another person loves it!😍 I know it’s not everyone’s style so it’s nice to hear another person finds it pretty.🥰🧡🧡

Wow that sounds so good!! Also that must make a bunch, right?

@@maggiekarisangladadavis4178 it can a bunch yes! But I cut them differently depending, so if I want jumbo cinnamon rolls I cut 8 out of the log and if I want regular sized it can cut into 16 which is a lot or you can cut as many as you’d like or cut the recipe in half to do less! But it takes 3 eggs so measuring out half an egg can be annoying.😆