Just baked this shokupan recipe but made it a cinnamon roll. Such a gorgeous bread - very light and fluffy. I did refrigerate the dough after shaping due to how late it got and it still turned out amazing! I also ran out of regular milk and used 100% whipping cream. This recipe was very flexible, but the video and description was very detailed it helped so much to take out any guess work. Even the amount of time for kneading!! Thank you so much Abby! Your knowledge is very much appreciated.
Замечательный рабочий рецепт👍 Ранее боялась браться выпекать такой хлеб. С этим рецептом получился чудесный хлеб с первого раза😊 Благодарю за это видео👏
Hi I made this bread today. It was so delicious. I guess one secret is the whip cream and not just adding milk. I don’t buy bread anymore. Gotta make it. Thank u so much for sharing ur recipe. It was so easy to follow as well.❤ God bless u.
It's important to give the dough a little pat on the side when you transfer it to a bowl for proofing, that way it knows it's being a good boy and work extra hard to become delicious bread.
I used this recipe and it turned out so so good! I didn’t have cream or bread flour. So used standard flour and more milk. It took 3 days to wait for the starter then stiff levain then main dough! The result was superb. Thank you for the great video recipe.
This is the best Shokupan sourdough recipe ever! I have honestly made this recipe over 30 times already and it does not disappoint. Thanks for posting such a quality recipe for all to share and use ❤😊
Are you an experienced/professional baker? Because I’m a baker going on about 15 years and we make bread as perfect as this (some methods differ slightly due to yield and time) this is more of a brioche method for us. I’ve never seen anyone on here mix dough and explain it exactly how it should be (apart from my boyfriends TH-cam, who also works with me) I’m really impressed. Anyone I know who wants to learn how to mix dough properly and I can’t be bothered showing them in person, I will be sending this video! thanks!
I went to church as a kid and that looks a lot like the exact same bread they used in communion. I always loved first Sunday so I could have communion and get as big of a piece as possible w/o being obvious. That was damn good bread.
This is my favorite recipe ever! Thank you so much! This recipe is so reliable, even though I tweaked it a bit and added a tangzhong. Despite straying from the path, which is very dangerous in baking, I was able to make the fluffiest, softest bread I have ever made in my life. This has made me so happy. My previous breads would end up dense and dry the day after. They were never as soft and fluffy as I wanted. Usually when I follow recipes to a t, they don't turn out well and I am disappointed, but this recipe has surprised me with how amazing it is! Thank you!!
I can't remember which recipe i followed but you can follow any recipe for tangzhong where they cook the flour and water together to make a paste. I dont add the tangzhong anymore. Now a days i follow the recipe exactly how it is and I always get spongy fluffy soft results
I love this kind of SD bread so much! My favourite so far~ Makes me confident enough to bake any SD bread using this recipe.. love by my family too! Thanks Abby!
Thank you for this recipe! Have been making it for almost 2 years now! Recently I have converted it to vegan. No eggs, no cream, just oat milk. Still very very good!
I made your recipe exactly as you instructed and it turned out perfect! I was so proud, I couldn't stop photographing the loaves (I made 2). My starter more than tripled, but I was surprised how dry it was. It took awhile for the dough to come together, it was very dry before I added the butter. But it all came together eventually and turned into a beautiful smooth, silky dough. This bread is better than cake, it's even delicious by itself. Thank you so much for your excellent video instructions and the written timeline. I will be making this bread again and again.
Sometimes its also depending on the flour you're using. Some flour may require more hydration. If it is too stiff to handle, you may add 10-20g more liquid. Please adjust the hydration accordingly, careful to not over hydrate it or it'll be difficult to handle later! Thanks for your kind words glad you enjoyed it! Please tag me on Instagram @sour.lotti next time so I can see your beautiful bakes too. Have a nice day.
@@SourlottibyAbby I don't know if I need to add more liquid because the dough was absolutely beautiful when I added the butter. I posted on instagram and tagged you: instagram.com/p/CkBM796s9mK/ . Thanks again!!!
Thank you Abby for the recipe and showing us how to make one of the best sourdough ever! Success at my first attempt! It is so soft and delicious! Keep up your good work!
The result 🤩 Thanks, you put so much details into this videos, i feel like i alreatknow everything about milk bread now 😅 Still, I've never done one. The time I have to make bread doesn't fit with the time I would need to make milk bread. So I wonder if you know it's possible to put the tin to the fridge for 12-18h beofre the full proof. So that it could be put in the oven the next day ?
Hi, wanted to ask if flattening, rolling and shaping the dough is still necessary if i were to use a flower or cat-head shaped loaf mould and not regular loaf mould ? Thankyou in advance 🙏🏻
I tried baking it yesterday and it turned out great! Only difference was the extended proofing time coz of the cool weather. I foresee myself baking double or even triple the recipe the next round! ❤️
This perfectly solves my problem with making a sandwich using standard sourdough bread. All my condiments just fall straight through it because of the massive air bubbles.
Hi Abby, what do you mean feed at 1:1:1 at peak (how to reach its peak?) Night time 1:3:3 or 1:5:5. Please excuse me as I have no experience in sourdough starter. Thanks in advance.
Yudane or tangzhong are not necessary for this recipe as the sweet stiff levain acts like preferment for the dough. Without yudane, this recipe yields an absolute silky and soft texture. Give it a try!
I baked as following your recipe. It’s pretty good👍🏻 Soft and rich taste. I felt in love it sourdough baking because of your youtube. Thank you so much😍🙏🏻
Hello Abby ， thank you so much for your sharing !! I made the sweet stiff levain last night ,this morning I followed your video made the Cloud Toast . And just now tried it ! It's soooo nice ! My husband and I can't get enough! OMGGGGG ~~~~ Thank you again !
Hello，thanks for sharing your recipe. I have a question about “The Sweet Stiff Levain” in your recipe. I noticed that it contains a 25g of Active Sourdough Starter. Is this 25g active sourdough starter is the one came from the “Starter/Liquid Levain” which mixed by starter, flour and water 15g each? I am quite confused on it, it would be great if you can solve my puzzle, thanks🥰
Hi Anne, I wouldn't suggest proofing in the fridge especially during second proof/ after shaping. If you would like to proceed to proof in the fridge, I'd suggest doing it before shaping!
I'd like to try a vegan version of the bread. Can I use coconut cream instead of the milk and whipping cream? What would you suggest I use instead of eggs?
Thanks a lot, I have been watched several time, start from starter I do more understand my starter baby because your previous do, understand how it works, when to feed so on and this morning trying this method in this do, hope it turns well,
@@SourlottibyAbby hmm..final proof took for more than 3 hrs, so I baked it cuz can’t wait, Can I ask why bread taste too sour? Should I use starter at 1:2:2? Or any mistake
I've made it today and it turned out super delicious! My starter isn't strong as yours, so I add in a little instant yeast. It's still really nice and yumm!!! Thanks for sharing this recipe
If I want to add more sugar to make kind of a sweet bread can I also add yeast to make the final proofing process quicker keeping the same amount of sourdough?
Hi! I have not tried proofing the dough in the fridge before as I'm afraid that too cold temperature might affecting the rise. Hence I would suggest to proof and bake same day. Usually i would mix dough in the morning like 7am, then the bread will be ready to bake by 1pm :)
Oh My goodness this bread looks amazing! Thank you so much for the video showing your technique and also for the written recipe with instructions! God Bless You
Hello Abby, I enjoyed watching your channel very much. I would like to clarify....I made sweet stiff starter in advance and has been stored in the fridge. Could I use that sweet stiff starter to bake Shokupan without feeding? if so, how much sweet stiff starter I can use to make a same size of your bread loaf (e.g. 100 g of sweet stiff starter, more or less?). I appreciate your comments
Hello!! Thank you for the video I just tried it it’s awesome! But I have a couple of qns: 1) Why is my bread yellowish when yours is very white? My bread flour is white. Could it be the egg? Should I whisk it to a pale yellow before mixing it with the other ingredients? 2) If I want to substitute egg do I sub with milk or non-dairy liquid? (I read through the comment and there’s two answers mentioned by you so which one do I follow?)
Hi! Thanks for trying. Regarding to your questions below: 1. can due to colour of yolk. Orange yolk can yield more yellowish final result. No you don't have to whisk it. You may use yellow yolk. 2. yes you could do either way. I personally prefer milk.
Just made it yesterday, when i feel my starter ripe enough at day 7. I followed every step, except the second proofing. It get 6 hours instead of 4 because i forgot😅, the dough overflowed the loaf pan ( i used covered loaf pan). But the bread turn out fluffy, there's a hint sour, i guessed because of longer fermentation,but it's ok for me.
Hi ! I’m waiting for the stiff starter right now :) so excited to try this one since my family doesn’t like all the other sourdough 🍞 I ever made. May I ask what are sweet stiff starter for? Does it make a difference with just building starter as usual then mix with all the other ingredients as most other recipes does? Thank you
Hi Abby，I recently started to work on sourdough starter and it’s great to see another version of sourdough starter, would you mind to share how you come up with how many grams of sugar into your sweet starter？ before I explode my version😅
Thank you Abby! I just discovered your vlog and love your recipes ! This shokupan is amazing, but because of the diabetics in my family, can i reduce the sugar ? Maybe only use it for the Levain, and not for the main dough?
Hi Abby, it is a beautiful recipe. However, I want to make it without eggs, as some of the people are allergic to eggs, any recommendations on how to make it without eggs - any suitable replacements?
The liquid levain build is meant to be used to prepare the sweet stiff levain right? Ie to refresh it before we start the process? Is not part of the ingredient right? Also where did you buy the container for the stiff levain?
Amazing loaf😘This is the best recipe I have ever tried. Sometimes there’s not enough times. Will it be possible keep the sweet stiff levain in refrigerator for couple days before the further steps?
Hi! Thank you for trying and loving the recipe. I'm afraid I wouldn't recommend it as it will affect the effectivity of the starter during fermentation. I would use it fresh.
Just baked this shokupan recipe but made it a cinnamon roll. Such a gorgeous bread - very light and fluffy. I did refrigerate the dough after shaping due to how late it got and it still turned out amazing! I also ran out of regular milk and used 100% whipping cream. This recipe was very flexible, but the video and description was very detailed it helped so much to take out any guess work. Even the amount of time for kneading!! Thank you so much Abby! Your knowledge is very much appreciated.
Замечательный рабочий рецепт👍 Ранее боялась браться выпекать такой хлеб. С этим рецептом получился чудесный хлеб с первого раза😊 Благодарю за это видео👏
Hi I made this bread today. It was so delicious. I guess one secret is the whip cream and not just adding milk. I don’t buy bread anymore. Gotta make it. Thank u so much for sharing ur recipe. It was so easy to follow as well.❤ God bless u.
It's important to give the dough a little pat on the side when you transfer it to a bowl for proofing, that way it knows it's being a good boy and work extra hard to become delicious bread.
My grate grandmom was talking with Dough while kneeding :)
I used this recipe and it turned out so so good! I didn’t have cream or bread flour. So used standard flour and more milk. It took 3 days to wait for the starter then stiff levain then main dough! The result was superb. Thank you for the great video recipe.
Loved it
You waited 3 days for the starter and didn't bother to buy the ingredients??
Great tip, i can avoid whipping cream, too rich for me, personally. TQ for sharing
Your answer is spot on.. no one else bothered to ask this question.
This is the best Shokupan sourdough recipe ever! I have honestly made this recipe over 30 times already and it does not disappoint. Thanks for posting such a quality recipe for all to share and use ❤😊
I'm over the moon! Thankyou!
Are you an experienced/professional baker? Because I’m a baker going on about 15 years and we make bread as perfect as this (some methods differ slightly due to yield and time) this is more of a brioche method for us. I’ve never seen anyone on here mix dough and explain it exactly how it should be (apart from my boyfriends TH-cam, who also works with me) I’m really impressed. Anyone I know who wants to learn how to mix dough properly and I can’t be bothered showing them in person, I will be sending this video! thanks!
I went to church as a kid and that looks a lot like the exact same bread they used in communion. I always loved first Sunday so I could have communion and get as big of a piece as possible w/o being obvious. That was damn good bread.
😊
Thank you for sharing a detailed bread making. Easy to follow & highly achievable results. I baked the bread today and it was so soft.
Happy to hear that. Enjoy!
جربتها وطلعت ماشاءالله قمة فى الروعة لذيذ جدا 😍❤️🌹
This is my favorite recipe ever! Thank you so much! This recipe is so reliable, even though I tweaked it a bit and added a tangzhong. Despite straying from the path, which is very dangerous in baking, I was able to make the fluffiest, softest bread I have ever made in my life. This has made me so happy. My previous breads would end up dense and dry the day after. They were never as soft and fluffy as I wanted. Usually when I follow recipes to a t, they don't turn out well and I am disappointed, but this recipe has surprised me with how amazing it is! Thank you!!
How much tangzhong did you add to this recipe?
Can you share what you tweaked?
I can't remember which recipe i followed but you can follow any recipe for tangzhong where they cook the flour and water together to make a paste.
I dont add the tangzhong anymore. Now a days i follow the recipe exactly how it is and I always get spongy fluffy soft results
Just baked this Cloud Bread - really lovely
Thank you Abby for sharing 🥂💕🌈
I love this kind of SD bread so much! My favourite so far~ Makes me confident enough to bake any SD bread using this recipe.. love by my family too! Thanks Abby!
Yay! Thanks for trying
Thank you for this recipe! Have been making it for almost 2 years now! Recently I have converted it to vegan. No eggs, no cream, just oat milk. Still very very good!
sounds wonderful!
Could I ask is this brioche?
The recipe is great. 1st time try, successful.
Made some buns and 1 bread loaf.
Very soft and nice.
Thank you Abby.
You’re most welcome April! Glad it turns out amazing 💛 keep baking!
Wow! The bread looks so soft!!! Is like melting inside!
Thank you!
Can you feed the starter with whole grain flour?
Much appreciated... from singapore. What an elegant video!
my pleasure!
Best sourdough soft bread i every made. This recipe is a keeper. ❤️❤️❤️
Yums. Glad you like it!
I made your recipe exactly as you instructed and it turned out perfect! I was so proud, I couldn't stop photographing the loaves (I made 2). My starter more than tripled, but I was surprised how dry it was. It took awhile for the dough to come together, it was very dry before I added the butter. But it all came together eventually and turned into a beautiful smooth, silky dough. This bread is better than cake, it's even delicious by itself. Thank you so much for your excellent video instructions and the written timeline. I will be making this bread again and again.
Sometimes its also depending on the flour you're using. Some flour may require more hydration. If it is too stiff to handle, you may add 10-20g more liquid. Please adjust the hydration accordingly, careful to not over hydrate it or it'll be difficult to handle later! Thanks for your kind words glad you enjoyed it! Please tag me on Instagram @sour.lotti next time so I can see your beautiful bakes too. Have a nice day.
@@SourlottibyAbby I don't know if I need to add more liquid because the dough was absolutely beautiful when I added the butter. I posted on instagram and tagged you: instagram.com/p/CkBM796s9mK/ . Thanks again!!!
Oh myyy. This looks amazing. The way you prepare it is lovely.
Thank you Abby for the recipe and showing us how to make one of the best sourdough ever! Success at my first attempt! It is so soft and delicious! Keep up your good work!
I'm so happy to hear that. Keep baking!
I love what you do thank you for all your help
Thanks for sharing. It’s a great recipe I love everything of this bread except the sweet taste. I will try next time with less sugar.
你的影片很療癒 音樂很棒 甚至是你的手 都讓人看了舒服 謝謝
謝謝 🙏
So satisfying to watch. I am making a double portion now.
Thank you very much for a great video and recipe.
Hope you enjoy it. Looking forward for your cloud toast!
I don't know why I couldn't stop smiling when you were pulling them apart. It was just beautiful.
I can relate that! hehe
I have tried this recipe twice. It went well and we like it very much. 😋
It's the one and only recipe you'll need
Wow your pullman tin is so well cared for, I didn't know you could make bread without the lid on
Thank you for delicious cloud toast, Happy New Year👍🌹🎄🎅
yey I tried to build one😍thanks for the great video recipe
best bread i have ever seen! I cannot wait to try out your recipe.
I'm sure your family loves it. Hope you enjoy!
The result 🤩
Thanks, you put so much details into this videos, i feel like i alreatknow everything about milk bread now 😅
Still, I've never done one. The time I have to make bread doesn't fit with the time I would need to make milk bread. So I wonder if you know it's possible to put the tin to the fridge for 12-18h beofre the full proof. So that it could be put in the oven the next day ?
Wow! This is interesting! will try it! Thank you for your video
This has become a staple in our home. Tx so much❤
My mom used to make cloud toast! It’s soooo delicious, I’m so happy that this bread is a type of break cause I thought it was regular bread xD
yas, its the only sandwich loaf you'll ever need!
I tried the recipe and it turned out very well! Thanks for sharing 🙏🙏
Happy to hear that ❤️ enjoy!
Hi, wanted to ask if flattening, rolling and shaping the dough is still necessary if i were to use a flower or cat-head shaped loaf mould and not regular loaf mould ? Thankyou in advance 🙏🏻
Just baked this last night... Super soft and yummy.. Tks Abby for sharing..
Glad you liked it!!
這款吐司很吸引😋👍👍💕
我沒有做吐司的經驗，很想嘗試製作，請問用希臘乳酪（Greek yogurt）取代whipping cream 可以嗎？若可，份量需要增減嗎？謝謝💕🙏
Nothing better than fresh toast!
Love this recipe, easy to follow with great results!
Thank you Ivy!
Hihi. Thank you for sharing this recipe. Can I ask if I'm able to second proof the loaf in the fridge for next day bake ?
Thank for the video. I am going to try it. my country only has thicken cream but not whipping cream, is it ok? Thank you
I tried baking it yesterday and it turned out great!
Only difference was the extended proofing time coz of the cool weather.
I foresee myself baking double or even triple the recipe the next round! ❤️
Yumss! Glad to hear that
@@SourlottibyAbby , can i do cold retard method for the sweet dough?
Wow! Very simple and yummy.. I liked ☺☺thanks for sharing your recipe☺
This perfectly solves my problem with making a sandwich using standard sourdough bread. All my condiments just fall straight through it because of the massive air bubbles.
Do u make the bread urself? cause you can deside how big the airholes are in a sourdough bread
@I’m just me - elaborate.
@@yourmom9724 its really just the amount of water u ad when ur dough is kneading the more water, the bigger the holes
Tried. Fluffy & nice. Replace whipping cream with yogurt and the outcome still satisfying. Thanks for this great detail recepi
Hi! Yes, feel free to try it if you're lactose intolerance. But somehow it will slightly different in texture and flavour.
Tks for yr tip abt substituting cream wt yogurt, perfect for a good bread but not overly rich
After shaping and putting in pan, can i proof the loaf in fridge and bake next morning?
Hi, I really like how your starter looks silky and like a web. Do you mind sharing your recipe for starting it?
Hi! Thanks for your suggestion. My starter is fed with 100% white bread flour and feed 1:1:1 at peak, where as night time 1:3:3 or 1:5:5.
@@SourlottibyAbby Thank you!!!
Hi Abby, what do you mean feed at 1:1:1 at peak (how to reach its peak?)
Night time 1:3:3 or 1:5:5.
Please excuse me as I have no experience in sourdough starter. Thanks in advance.
so beautifully made
Thank you!
You're my fav now!nice video,looking forward for your next video
Thats very sweet of you
Thanks for the amazing video. If i mat ask? Have tou experimented with incorporating Yudane/Tangzon to this recipe
Yudane or tangzhong are not necessary for this recipe as the sweet stiff levain acts like preferment for the dough. Without yudane, this recipe yields an absolute silky and soft texture. Give it a try!
@@SourlottibyAbby thank you so much . Will give it a go
I just tried this recipe and it turned out so good-- thank you so very much for posting this tutorial!🍞🍞🍞
our favourite recipe! thanks for trying
I baked as following your recipe.
It’s pretty good👍🏻
Soft and rich taste.
I felt in love it sourdough baking because of your youtube.
Thank you so much😍🙏🏻
Happy for you 💛 check out my other new recipes too. You will def love it !
Hello Abby ， thank you so much for your sharing !! I made the sweet stiff levain last night ,this morning I followed your video made the Cloud Toast . And just now tried it ! It's soooo nice ! My husband and I can't get enough! OMGGGGG ~~~~ Thank you again !
happy to hear that
Hello，thanks for sharing your recipe. I have a question about “The Sweet Stiff Levain” in your recipe. I noticed that it contains a 25g of Active Sourdough Starter. Is this 25g active sourdough starter is the one came from the “Starter/Liquid Levain” which mixed by starter, flour and water 15g each? I am quite confused on it, it would be great if you can solve my puzzle, thanks🥰
Hi Abby, thank you for your wonderful recipe, can i ask if the second proof for the loaf in the fridge for next bake？thanks
Hi Anne, I wouldn't suggest proofing in the fridge especially during second proof/ after shaping. If you would like to proceed to proof in the fridge, I'd suggest doing it before shaping!
@@SourlottibyAbby i see, noted with thanks
This looks great, but always having whipping cream (which is very expensive) on hand is a problem. Is there a substitute?
You may substitute it with milk
I'd like to try a vegan version of the bread. Can I use coconut cream instead of the milk and whipping cream? What would you suggest I use instead of eggs?
Yes you can! Just substitute eggs to any non-dairy liquid
Thanks a lot, I have been watched several time, start from starter I do more understand my starter baby because your previous do, understand how it works, when to feed so on and this morning trying this method in this do, hope it turns well,
wonderful! Looking forward to see yours
@@SourlottibyAbby hmm..final proof took for more than 3 hrs, so I baked it cuz can’t wait,
Can I ask why bread taste too sour? Should I use starter at 1:2:2? Or any mistake
This was so satisfying to watch🥺
Just tried this! It's so nice and soft. Thanks for sharing the recipe!
My pleasure
I've made it today and it turned out super delicious! My starter isn't strong as yours, so I add in a little instant yeast. It's still really nice and yumm!!! Thanks for sharing this recipe
Glad you loved it! ❤️
mine is not so strong either, may I ask how much instant yeast did you add ?
@@3261Rosana I didn't measure it, I think it's about 1/8 tsp (under 1g). The fermetation was approximately as long as in the video.
@@linh3085 Thank you
If I want to add more sugar to make kind of a sweet bread can I also add yeast to make the final proofing process quicker keeping the same amount of sourdough?
The texture of the bread is so soft and perfect , I had try out, thanks for sharing😘
My pleasure, looking forward for your cloud toast!
@@SourlottibyAbby I had post my cloud toast in your commnet in FB😀
Hi thanks for sharing. Cant wait to try. I wonder if I can do final proof in fridge overnight and shape&bake in the morning?
Hi! I have not tried proofing the dough in the fridge before as I'm afraid that too cold temperature might affecting the rise. Hence I would suggest to proof and bake same day.
Usually i would mix dough in the morning like 7am, then the bread will be ready to bake by 1pm :)
I tried the recipe and it came out perfect!
That honestly looks way to beautiful to consume
谢谢分享。找一天来试试！请问没有淡奶油的话用牛奶取代可以吗？谢谢你
可以～
It took me 3 days to bake but the result is amazing. It is crispy outside but moist ,soft and chewy inside. So yummy. Thanks for sharing .
Oh My goodness this bread looks amazing! Thank you so much for the video showing your technique and also for the written recipe with instructions! God Bless You
Hope you enjoy
Hello Abby, I enjoyed watching your channel very much. I would like to clarify....I made sweet stiff starter in advance and has been stored in the fridge. Could I use that sweet stiff starter to bake Shokupan without feeding? if so, how much sweet stiff starter I can use to make a same size of your bread loaf (e.g. 100 g of sweet stiff starter, more or less?). I appreciate your comments
You only make sss when you want to use it for that recipe. sss does not need to be maintain or feed.
Thanks very much of your advise
If my very young starter could double at 4hour and peak (4xheight) at 9hour , can i make this stiff starter?thx
I suggest to strengthen the starter couple days more, or feel free to test it out if you'd like to
Masya Allah bagus bgt serat nya.. cantik
So amazing! I’ve tried and get it well. Thank you so much!!❤️❤️❤️
Wonderful!
Beautiful!!
Wow. Looks fantastic. I am going to try this today. Can't wait for results tomorrow.
Best of luck!
@@SourlottibyAbbyI am done. Looks great and I added chopped dried fruits. Thanks so much for the recipe!
Yesterday follow ur recipe bake 2 loaf, super soft I love it, Thank you so much
My pleasure. Enjoy!!
Hello!! Thank you for the video I just tried it it’s awesome! But I have a couple of qns:
1) Why is my bread yellowish when yours is very white?
My bread flour is white. Could it be the egg? Should I whisk it to a pale yellow before mixing it with the other ingredients?
2) If I want to substitute egg do I sub with milk or non-dairy liquid? (I read through the comment and there’s two answers mentioned by you so which one do I follow?)
Hi! Thanks for trying. Regarding to your questions below:
1. can due to colour of yolk. Orange yolk can yield more yellowish final result. No you don't have to whisk it. You may use yellow yolk.
2. yes you could do either way. I personally prefer milk.
that looks so soft and neat, you are so talented
Thank you! Cheers!
🍞 I don't have a liquid sourdough starter, can I use my lievito madre? If so, how many grams should I use? Could you give me an estimate?
Yes perfectly fine. Just substitute same quantity of sweet stiff levain to lievito madre.
If i put it in the fridge, do i need take it out to room temperature then mix the dough? Or can use it directly form the fridge to mix the dough?
Loves this resepi I will do thank you so funs to watch nice video 👍👍👍
Thank you. It's our fav recipe too
Just made it yesterday, when i feel my starter ripe enough at day 7.
I followed every step, except the second proofing. It get 6 hours instead of 4 because i forgot😅, the dough overflowed the loaf pan ( i used covered loaf pan).
But the bread turn out fluffy, there's a hint sour, i guessed because of longer fermentation,but it's ok for me.
Tks for the recipe
Mai I know where you buy the sourdough glass container?
Beautiful loaf and beautifully explained
Could you please help me with how much speed you should use
Mine is a kmix
Hi! I mix at low speed, occasionally you can up the speed 1-2 or higher if necessary. Try to experiment with your mixer.
Just made these! Really lovely . Fluffly. Thank you for great receipe. Stay healthy Gbu
Hi Vivian! Yums, happy to know that! Enjoy 💛
I just made a loaf, it smells heavenly, can't wait to eat it. Hope it's taste as good and it smell
Wonderful!
this bread looks amazong 😍🥵👍👍
Hi ! I’m waiting for the stiff starter right now :) so excited to try this one since my family doesn’t like all the other sourdough 🍞 I ever made. May I ask what are sweet stiff starter for? Does it make a difference with just building starter as usual then mix with all the other ingredients as most other recipes does? Thank you
Hi Susan, yes I would say that its quite different! Good luck!
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Hi Abby，I recently started to work on sourdough starter and it’s great to see another version of sourdough starter, would you mind to share how you come up with how many grams of sugar into your sweet starter？ before I explode my version😅
Your bake is wonderful! Will try your methods. May I asked to where can I buy the plastic container that you ferment the sweet starter? Thanks.
Hi! I got it from Daiso :)
@@SourlottibyAbby Thank you.
Thank you Abby! I just discovered your vlog and love your recipes ! This shokupan is amazing, but because of the diabetics in my family, can i reduce the sugar ? Maybe only use it for the Levain, and not for the main dough?
I would suggest to reduce a little bit of sugar on the recipe but not fully omit it.
Thanks Abby ! Ok i will reduce by a bit in the final dough
Hi Abby, it is a beautiful recipe. However, I want to make it without eggs, as some of the people are allergic to eggs, any recommendations on how to make it without eggs - any suitable replacements?
Yes, substitute equal amount of eggs to milk. approx 55-60g
The liquid levain build is meant to be used to prepare the sweet stiff levain right? Ie to refresh it before we start the process? Is not part of the ingredient right? Also where did you buy the container for the stiff levain?
Yes you're right. From Daiso.
Hi, may I put the final proofing in the fridge overnight, and continue next day?
I don't recommend it as it will affect the fermentation and may yield tangy outcome
Hi .. can i know where you buy the starter container? Tqvm🙏
Hi. Could I just double check that the oven setting is Fan assisted 180C for 40 minute bake time? Many thanks. Can’t wait to try!
Hi Debbie, i bake without.
Amazing loaf😘This is the best recipe I have ever tried. Sometimes there’s not enough times. Will it be possible keep the sweet stiff levain in refrigerator for couple days before the further steps?
Hi! Thank you for trying and loving the recipe. I'm afraid I wouldn't recommend it as it will affect the effectivity of the starter during fermentation. I would use it fresh.
@@SourlottibyAbby Hi! Thank you so much for your advice. Looking forward your new post 👍🏻