I’m still perplexed at anyone selecting “thumbs down” on this video..... He gives you a great recipe, great tips, encourages you throughout, and he is so pleasant to listen to and doesn’t blather on about nonsense. A total pro! Love this and all his videos...
IKR? Free content, totally available for others to either spend time and energy watching, or NOT. But to waste time or effort to complain? It's ok to just watch something else FOR FREE that might be more to their liking, lol.
I’ve made these for the last 3 years at Christmas. They’ve been a huge hit every time. Mainly because I’m not ‘inclined’ if you know what I mean. Anyhow, favorite part is the rolling those pillowy little dough balls…honestly, so satisfying. I filled mine with a lemon curd, and strawberry buttercream (also new skills). They are amazing. Thanks for inspiring me to seriously go outside of my box.
Hundreds of hipster bakers with millions of views... shame. This man is the best when it comes to teaching and explaining his craft. Let's all give these amazing people on this channel a like and sub!!!
Don’t have a stand mixer and did this by hand... definitely one of the top 10 most frustrating things I’ve had to do this year, working with dough the sticks to your very being, BUT these were arguably the best doughnuts I’ve had in my entire life. Fantastic recipe and seriously worth the effort.
I've made these a couple of times now and I wouldn't call myself an expert baker (especially with dough) but following the instructions they've come out great both time. Thanks Patrick!
This guy is my new cooking inspiration. I like how he explains things and i feel like i have learned so much from him. Have been doing bread for the last couple of days because of his tutorials.
I'm not really into doughnuts but I had to watch this video. Patrick, you're the best explaining recipes. Usually in many other channels they go for the "stick to the timing and measures", whereas you appeal to the senses and instinct, which in my opinion is the way to go when cooking. On a side note, my take on your 3-days baguette has been super sucessful, they get better with every new try.
Eating all that tray. *5-10 mins of pure, unrestrained, unforgettable sensory experience* . Burning all of those calories - *hours* of blood, sweat & tears at gym, bike, track / trail 😔. But it's absolutely worth it 😄😉😁. Thank you Chef Patrick, per usual - you delivered 🙏😁.
Thank you Patrick, for your step by step instructions in the video, i was worried the dough wouldn't prove in my house, but having faith they prove and turn out 95% good, once again thank you.
If you have a KitchenAid, they say no higher than 2 for doughs. Way back in the 70's during a massive blizzard we made donuts. Mom and I made the dough, rolled and cut the donuts. Dad deep fried them. My sister and brother coated them. It was the best day ever.
I did the same with my father during a 70's blizzard in Connecticut. We didn't have anything like TH-cam at the time. It was just a few cookbooks, and a lot of trial and error. I have to wonder if average people overall have become better cooks in the past decade or as a result of this kind of instruction. I hope so.
Allow the dough to relax and then continue rolling. Great tip. Wish I had learned this years ago. My great grandfather was a baker in Kilkenny Ireland in the 1800s
Now THIS is how you make doughnuts! Just watched several videos where they went through a massive rigmarole, doing everything separately, and spending time amounting to hours when leaving it to settle, then settle again. But you just stuck it all in the mixer--and it works! Thanks, gonna buy a mixer just for making doughnuts.
I keep trying other bread recipes and I KEEP coming back to Patrick. It’s a never fail. Don’t know why I try others really… rookie mistake. Everything he does is amazing!
This dude's accent. Oh maaaan. I'm getting ASMR just listening to the detailed descriptions in his accent. What a wonderful video. So informative, too, with the steps and why you're doing that.
Chef 👨🍳 Patrick Ryan he’s the one of the most famous CHEFS. He’s the Master of Baking of all types of teaching professionally and Technics of Pastry’s and Breads. I love ❤️ this Chef. Thank you 🙏🏼 Chef for all you’re best Tutorials Videos you have. 💐💐💐💐💐💐💐❤️❤️❤️❤️❤️❤️🌹🌹🌹🌹🌹💕💕💕💜💜💜💖💖💖💙💙💙💙 Love ❤️ from Canada 🇨🇦
Easy to listen, authoritative, pleasant voice, nice presentation and instructive and I’ve never heard of the mixer adding heat to the dough, so he’s not from Cork the most beautiful place I’ve ever visited. Loved the video!
This recipe is... AMAZING! Just made them today and they came out absolutely perfectly. I followed Patrick's instructions to the letter (my dough took 3 hours for its initial prove, and 2 hours after I'd rolled them). Frying at 180°C for 2 minutes either side yielded the perfect fluffy interior (60g balls as he said). I found that I got 15 balls (my dough weighed 912g) out of the mix - and I made the strawberries & cream filling (side note for that - you only need to do a half quantity mix - the crème pat mix makes around 400g and the recipe only calls for 200g - so am gonna use the excess in a cake tomorrow). Honestly - I hardly ever get good results from any kind of dough recipe - but this was absolute perfection!
I'm not going to lie I'm going to have to watch this a second time ..love just listening to Irishman talk one cooking is a little mind blitz your awesome from America
This channel is getting me through quarantine here in the U.S. Thank you! I tackled the sourdough yesterday and it turned out amazing, can't wait to try this.
Patrick, I am giving the doughnut recipe a try this weekend. Making the dough tonight and frying them up on Saturday morning. I hope that you will be making another video soon. I started a bread making journey at the beginning of this coronavirus pandemic. I thought while working at home, I could learn to make some great bread. Thanks for your great recipes. Wish I could visit your bakery. I am a bit over 4800 miles to the west, not a short walk around the corner. Thanks for sharing.
Patrick is such a great teacher and communicator. I have been making breads at home for years but I still have had my knowledge added to and reinforced by this and other videos here. He takes time to really give an explanation as to how and why. Patrick's reassurance that a recipe is just a foundation and that the experience of baking has so many variables is valuable too. Not to mention the soft Irish voice! I regularly have fresh yeast (I just ask at the in store bakery at my supermarket) as I just think that it gives a better flavour. I am also totally converted to slow proving as I know that the flavour is improved. When I made these doughnuts I did not have a lemon but substituted lemon zest with grapefruit zest and they produced a very tasty batch.
We really need a bakery run-through, and an advanced sourdough bread recipe! Ideally the method Patrick uses at the Firehouse Bakery. Sending tons of appreciation and positivity, this video series is stunning
Tried the donuts using this recipe, turned out great, baked them instead of frying though. Didn’t alter the flavour at all. Lil soft pillows that dreams are made of indeed!
Wow I have been through many brioche donut recipes and only once have my dough has worked out.. I followed your tutorial to a T and my dough has is perfect!
Patrick, these doughnut look amazing. I will definitely try them. We need more videos from you. Twice a week would be great. Do you have a Instagram Page where you provide more recipes and information? Thanks so much for sharing your time and talents.
Fantastic! I think I'll make my wife a batch for our Quarantine Easter Celebration! Patrick really inspires me to bake more. I wonder if these would work with his sourdough starter? I began some last week using his recipe.
Excellent video as usual. How about a masterclass on some good olde Irish soda bread. People outside of Ireland need to know the wonders of a freshly baked soda farl and who better than yourself to teach them!
I see my name in the title and I figured I'd check it out. This was really done well, and the explanations for each step is really helpful for anyone new to it. I wanted to reach into the video and grab a couple of those, they look so good.
If you don't know what "caster sugar" is ( like me ) just take regular sugar and run it through the food processor a min or two until a super fine grain.
Alternatively if you can find it (easier after quarantine I'd imagine) you can buy a bag of caster sugar (not sure about other countries, but it's very common here in the uk).
Hi Patrick I've always wanted to try making donuts and you made it seem so simple I finally did it. The donuts came out mellow I have fight off the urge to eat them all at one go. Thanks a million.
I'm so impressed. I absolutely LOVE YOU! This was really informative and interesting. You taught me a lot and it was really soothing to watch. Thank you! I enjoyed the video.
Best recipe ever. Simple but oh so fluffy and delicious. I nailed it on my first try and my head is still in the clouds. That lemon zest was a phenomenal addition. I’m gonna make this everyday from now on. 🤣 🤣🤣 Thank you so much Patrick. ❤️
I looked up the playlist with Patrick’s Masterclasses, wanting the hot cross buns recipe, and found this ... It did not show up in my feed. I love these videos btw 🙃 I’ve made them all, except stollen and hot cross buns. The buns will be made coming sunday morning 😋
I love your recipes and videos. I made the dough tonight to go into the fridge. However, even though I weighed everything exactly, my dough was initially quite dry for this kind of a dough. I know flour moisture can vary, and doing it by weight usually alleviates that issue. But, I had to add about another 30 ml of milk. After that, it was lovely. I’m double checking that 250 ml is the correct amount in the recipe. Thank you!
Did you weigh the milk or measure in a jug? I've found that my trusty Pyrex measuring jug is quite a bit off if I go by the markings on it (I pour to 250ml but it's actually less 😟). So for liquids like milk & water (when I'm doing bread) I weigh the liquid amount instead because 1ml = 1g. Could be part of the problem? But you adjusted the amount which is the right move if you felt you needed it!
Love your easy but professional style. I was however so disappointed when you took the center hole cut outs and mixed them back into the dough...always loved those delicious little donut bites. .Haha!
I haven't tested this, but theoretically from what I've read from different articles, a 30% of the weight of flour + water (milk in this case) could be sourdough starter in order to replace the yeast. So, 500g flour + 250 ml = 750g, 30% of that would be 225g. Assuming that your starter has 100% hidratation, the quantities would be as such: 387.5g of flour, 137.5ml of milk, and 225g of starter. Notice that we prepare the starter with water, not with milk, so I'm not totally sure how that would turn out. Of course proving times would become at least x2-4 of these ones as we are using starter and not active yeast. I also don't know how the other ingredients would affect these proportions.
Every thing I make from him turns out perfect. He's the GOAT.
I’m still perplexed at anyone selecting “thumbs down” on this video..... He gives you a great recipe, great tips, encourages you throughout, and he is so pleasant to listen to and doesn’t blather on about nonsense. A total pro! Love this and all his videos...
Would agree if at least the advice was good
Donuts are not a necessary nutritional element for life. People who live healthy lifestyle protest anyone promoting unhealthy dead food.
IKR?
Free content, totally available for others to either spend time and energy watching, or NOT.
But to waste time or effort to complain? It's ok to just watch something else FOR FREE that might be more to their liking, lol.
Vegans!
Those who give a thumb down, they are just big losers with nothing to do, these videos are just amazing 👏
I’ve made these for the last 3 years at Christmas. They’ve been a huge hit every time. Mainly because I’m not ‘inclined’ if you know what I mean. Anyhow, favorite part is the rolling those pillowy little dough balls…honestly, so satisfying. I filled mine with a lemon curd, and strawberry buttercream (also new skills). They are amazing. Thanks for inspiring me to seriously go outside of my box.
Shouldn't watch this at bedtime...drool..can't wait to try
Patrick you should have your own baking show. You're amazing!
brilliant explanation of why to follow what the recipe calls for by showing what happens when you fry them wrong side up
Hundreds of hipster bakers with millions of views... shame. This man is the best when it comes to teaching and explaining his craft. Let's all give these amazing people on this channel a like and sub!!!
Don’t have a stand mixer and did this by hand... definitely one of the top 10 most frustrating things I’ve had to do this year, working with dough the sticks to your very being, BUT these were arguably the best doughnuts I’ve had in my entire life. Fantastic recipe and seriously worth the effort.
I've made these a couple of times now and I wouldn't call myself an expert baker (especially with dough) but following the instructions they've come out great both time. Thanks Patrick!
More patrick ryan is what the world needs right now. Thank you.
This guy is my new cooking inspiration. I like how he explains things and i feel like i have learned so much from him. Have been doing bread for the last couple of days because of his tutorials.
same :)
Yes, After years of making sourdough, Paddy helped me perfect because his approach is so simple and takes the worry off. Happy Easter!
same
same thing. my whole wheat sourdough loaf is proving at this moment:)
I'm not really into doughnuts but I had to watch this video. Patrick, you're the best explaining recipes. Usually in many other channels they go for the "stick to the timing and measures", whereas you appeal to the senses and instinct, which in my opinion is the way to go when cooking.
On a side note, my take on your 3-days baguette has been super sucessful, they get better with every new try.
Eating all that tray.
*5-10 mins of pure, unrestrained, unforgettable sensory experience* .
Burning all of those calories - *hours* of blood, sweat & tears at gym, bike, track / trail 😔.
But it's absolutely worth it 😄😉😁.
Thank you Chef Patrick, per usual - you delivered 🙏😁.
Patrick's videos are a balm for a pandemic. Nothing more peaceful that watching Patrick work with dough.
Thank you Patrick, for your step by step instructions in the video, i was worried the dough wouldn't prove in my house, but having faith they prove and turn out 95% good, once again thank you.
If you have a KitchenAid, they say no higher than 2 for doughs.
Way back in the 70's during a massive blizzard we made donuts. Mom and I made the dough, rolled and cut the donuts. Dad deep fried them. My sister and brother coated them. It was the best day ever.
I did the same with my father during a 70's blizzard in Connecticut. We didn't have anything like TH-cam at the time. It was just a few cookbooks, and a lot of trial and error. I have to wonder if average people overall have become better cooks in the past decade or as a result of this kind of instruction. I hope so.
Allow the dough to relax and then continue rolling. Great tip. Wish I had learned this years ago. My great grandfather was a baker in Kilkenny Ireland in the 1800s
Now THIS is how you make doughnuts! Just watched several videos where they went through a massive rigmarole, doing everything separately, and spending time amounting to hours when leaving it to settle, then settle again. But you just stuck it all in the mixer--and it works! Thanks, gonna buy a mixer just for making doughnuts.
So thats the trick with shrinking..thank you Patrick
What a nice man. Such humble behavior. Very well explained how to make doughnuts.
Patrick is just AWESOME, I even gave a try on sourdough because of him and guess what, my bread came out perrrfect!
Looks delicious. The best thing about Patrick is he always says 'trust your instincts'. That's really important.
"Full of joy" - it captures the essence of doughnuts.
Well put!
I keep trying other bread recipes and I KEEP coming back to Patrick. It’s a never fail. Don’t know why I try others really… rookie mistake. Everything he does is amazing!
This dude's accent. Oh maaaan. I'm getting ASMR just listening to the detailed descriptions in his accent.
What a wonderful video. So informative, too, with the steps and why you're doing that.
Thank you for sharing you are the king of dough. You're the real chef
I made these on Thursday, the whole family loved them. Using bread flour/caster sugar/sunflower oil was new to me. Thanks Patrick
Chef 👨🍳 Patrick Ryan he’s the one of the most famous CHEFS. He’s the Master of Baking of all types of teaching professionally and Technics of Pastry’s and Breads. I love ❤️ this Chef. Thank you 🙏🏼 Chef for all you’re best Tutorials Videos you have. 💐💐💐💐💐💐💐❤️❤️❤️❤️❤️❤️🌹🌹🌹🌹🌹💕💕💕💜💜💜💖💖💖💙💙💙💙 Love ❤️ from Canada 🇨🇦
Easy to listen, authoritative, pleasant voice, nice presentation and instructive and I’ve never heard of the mixer adding heat to the dough, so he’s not from Cork the most beautiful place I’ve ever visited. Loved the video!
This recipe is... AMAZING! Just made them today and they came out absolutely perfectly. I followed Patrick's instructions to the letter (my dough took 3 hours for its initial prove, and 2 hours after I'd rolled them). Frying at 180°C for 2 minutes either side yielded the perfect fluffy interior (60g balls as he said). I found that I got 15 balls (my dough weighed 912g) out of the mix - and I made the strawberries & cream filling (side note for that - you only need to do a half quantity mix - the crème pat mix makes around 400g and the recipe only calls for 200g - so am gonna use the excess in a cake tomorrow).
Honestly - I hardly ever get good results from any kind of dough recipe - but this was absolute perfection!
Did you use plain flour or bread flour for this as I contemplating to use plain flour
@@SkeletonkeysJan1 I used bread flour. Iirc plain flour has too low a protein content (10%) whereas bread flour has at least 12%
Yes finally! You have inspired me to bake everything under the sun and I love it! Thank you!
I'm not going to lie I'm going to have to watch this a second time ..love just listening to Irishman talk one cooking is a little mind blitz your awesome from America
I'm new to this channel and I'm loving him already. He's so calm. Greeting from Germany.
Donut envy. Thank you, Patrick. Happy Spring.
I made this recipe and it came out amazing! Wife loved them. I wish I could go to Ireland for his class.
This channel is getting me through quarantine here in the U.S. Thank you! I tackled the sourdough yesterday and it turned out amazing, can't wait to try this.
i forget all about the covid19 when Patrick shows his masterclasses and techniques! ;0
Oh man, 6 days this has been availble and i only see it today. Love Patrick Ryan. Make his sourdough recipe ALL THE TIME.
Patrick, I am giving the doughnut recipe a try this weekend. Making the dough tonight and frying them up on Saturday morning. I hope that you will be making another video soon. I started a bread making journey at the beginning of this coronavirus pandemic. I thought while working at home, I could learn to make some great bread. Thanks for your great recipes. Wish I could visit your bakery. I am a bit over 4800 miles to the west, not a short walk around the corner. Thanks for sharing.
Patrick is such a great teacher and communicator. I have been making breads at home for years but I still have had my knowledge added to and reinforced by this and other videos here. He takes time to really give an explanation as to how and why. Patrick's reassurance that a recipe is just a foundation and that the experience of baking has so many variables is valuable too. Not to mention the soft Irish voice!
I regularly have fresh yeast (I just ask at the in store bakery at my supermarket) as I just think that it gives a better flavour. I am also totally converted to slow proving as I know that the flavour is improved. When I made these doughnuts I did not have a lemon but substituted lemon zest with grapefruit zest and they produced a very tasty batch.
The greatest donuts recipe. Thanks to Patrick👏🏻👏🏻👏🏻
I found i learned far more from watching your video than i have with many of the other cooking videos out there by others
thankyou for sharing :)
Waited so long for this recipe!
Love Patrick's recipes!!!👏🏽👏🏽👏🏽
This is not cookery, it’s artistry!
I love how he explain and using metric unit put less stress on my head..
Definitely have to make these soon. I'm hungry just watching this...
My favourite baker is back! I’m bloody happy 🙏🏻🍀💚
Beautiful, just watched it in bed. I know what I'm making tomorrow. Thank you Patrick.
Patrick is the best, no matter what he’s cooking if I see his face or name I’ll be watching it!
You make the entire process of making bread very simple, love your commentary is very educational, you are a natural teacher
Thank you
So I have just made these doughnuts from your video and can honestly say they are the best I have made thankyou
Ive made these without the filling and just the lemon zest and caster sugar on the outside and let me tell you they are amazing ✨✨✨
I so enjoy your Irish accent, experience & knowledge. Thank you, God be with you.
I love this guy, everything i've tried of his comes out perfect.
We really need a bakery run-through, and an advanced sourdough bread recipe! Ideally the method Patrick uses at the Firehouse Bakery. Sending tons of appreciation and positivity, this video series is stunning
OMG! It looks so delicious. Can’t wait to try it. Thank you Patrik to share it with us.
Our donuts turned out super light and tasty. Thanks for sharing your nice video's!
Tried the donuts using this recipe, turned out great, baked them instead of frying though. Didn’t alter the flavour at all. Lil soft pillows that dreams are made of indeed!
I am a great fan of your bread recipes. All stages are nicely explained as always.
Irish ppl were , and always will be my teachers , excellent chef 😍😍👍👍
This is by far the best video with all the wee tips inbetween ...these things matter Thanks!
This guy knows what he is talking about.
Wow I have been through many brioche donut recipes and only once have my dough has worked out..
I followed your tutorial to a T and my dough has is perfect!
Haven’t watched his video in a while. Still a great person who gives out details and tips in such friendly tone that you always want to follow ☺️
Patrick, these doughnut look amazing. I will definitely try them. We need more videos from you. Twice a week would be great. Do you have a Instagram Page where you provide more recipes and information? Thanks so much for sharing your time and talents.
Apart from the joy I get from watching Patrick give expert tuition resulting in great results every time. I want him to read me a breadtime story!
By far the best video I have seen on doughnut making!
Nice one Patrick, tanx for your time energy and valuable information.
Thanks so much for this awesome recipe. As always Patrick Ryan is the best!
Love Patrick's videos, definitely have to try these donuts. It would be awesome to see how Patrick's doing challah. I struggle with this last time.
Amazing 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I greatly enjoy watching your videos. thanks for explaining everything perfectly,
Fantastic! I think I'll make my wife a batch for our Quarantine Easter Celebration! Patrick really inspires me to bake more. I wonder if these would work with his sourdough starter? I began some last week using his recipe.
Quite a lot of work and ingredients goes into these. Makes me appreciate the 5 for 1.20 i get at the supermarket
Love all your videos.
Excellent video as usual. How about a masterclass on some good olde Irish soda bread. People outside of Ireland need to know the wonders of a freshly baked soda farl and who better than yourself to teach them!
I see my name in the title and I figured I'd check it out. This was really done well, and the explanations for each step is really helpful for anyone new to it. I wanted to reach into the video and grab a couple of those, they look so good.
You made me hungry.
I’m going to make them tomorrow.
They look better than what some shops sell.
Thank you mate.
Only found this man during lockdown brilliant easy cooking / baking 🧚🧚🧚🍀🍀🍀🍀🍀🍀🍀🧚
Amazing channel! Fantastic cook and teacher!
These were the best donuts I’ve made. I’ve tried 2 other recipes and this beats them hands down
Patrick thank you. Your videos are very well done, very informative, and so understandable. I can almost taste these doughnuts just watching!
Just love the way you explain who to work the dough. thanks
Thank you so much.
I've just finished preparing my dough for the night and will be frying up tomorrow morning.
What a gift your tutorials are :)
Wow, I learned more about dough in this 10 minute video then I have in my entire life!
If you don't know what "caster sugar" is ( like me ) just take regular sugar and run it through the food processor a min or two until a super fine grain.
Alternatively if you can find it (easier after quarantine I'd imagine) you can buy a bag of caster sugar (not sure about other countries, but it's very common here in the uk).
I use a coffee grinder to get the sugar down to a fine powder but not to the point of confectioners sugar
Tom Laptain caster sugar is very expensive in the United States it’s much easier to use a coffee grinder and make your own from regular sugar
Hi Patrick I've always wanted to try making donuts and you made it seem so simple I finally did it. The donuts came out mellow I have fight off the urge to eat them all at one go. Thanks a million.
After a myriad of other recipes and many sub standard donuts I found this.... Patrick you are my Hero! Im in donut heaven! donututorialtastic!
Little pillows of joy is so true! Thanks for another great video!
I'm a simple man, I see Patrick Ryan, I click
Bad knees?
@@stephen300o6 😂
He's the best alright. ..takes all the bs out of baking
@@carolinebarrett4736 has always
I'm so impressed. I absolutely LOVE YOU! This was really informative and interesting. You taught me a lot and it was really soothing to watch. Thank you! I enjoyed the video.
Best recipe ever. Simple but oh so fluffy and delicious. I nailed it on my first try and my head is still in the clouds. That lemon zest was a phenomenal addition. I’m gonna make this everyday from now on. 🤣 🤣🤣 Thank you so much Patrick. ❤️
7th
I looked up the playlist with Patrick’s Masterclasses, wanting the hot cross buns recipe, and found this ... It did not show up in my feed. I love these videos btw 🙃 I’ve made them all, except stollen and hot cross buns. The buns will be made coming sunday morning 😋
We just set it live today! Happy Baking :)
Jin-JinII I just want to hear him say “hot cross buns”.....hmmmn yummy
I always download videos featuring Patrick Ryan in case my internet cuts out one day when I need his recipies.
Outstanding presentation, Patrick sir. Thank you so much for sharing it.
I would watch Patrick Ryan make mud pies! 😄
Mississippi mud pies !
😂😂😂
I'd eat them if he did!
Evil Monkey you know, there IS such a thing as mud pies! Lol
Sickos
I love your recipes and videos. I made the dough tonight to go into the fridge. However, even though I weighed everything exactly, my dough was initially quite dry for this kind of a dough. I know flour moisture can vary, and doing it by weight usually alleviates that issue. But, I had to add about another 30 ml of milk. After that, it was lovely. I’m double checking that 250 ml is the correct amount in the recipe. Thank you!
Did you weigh the milk or measure in a jug? I've found that my trusty Pyrex measuring jug is quite a bit off if I go by the markings on it (I pour to 250ml but it's actually less 😟). So for liquids like milk & water (when I'm doing bread) I weigh the liquid amount instead because 1ml = 1g. Could be part of the problem?
But you adjusted the amount which is the right move if you felt you needed it!
Love your easy but professional style. I was however so disappointed when you took the center hole cut outs and mixed them back into the dough...always loved those delicious little donut bites. .Haha!
Are you Canadian? 😂
@@Larch_Lane_Puppies Grew up in Michigan
I would've loved to see this recipe using sourdough starter. Plus I'm still waiting for the his brownies recipe using sourdough starter too!
I haven't tested this, but theoretically from what I've read from different articles, a 30% of the weight of flour + water (milk in this case) could be sourdough starter in order to replace the yeast. So, 500g flour + 250 ml = 750g, 30% of that would be 225g. Assuming that your starter has 100% hidratation, the quantities would be as such: 387.5g of flour, 137.5ml of milk, and 225g of starter. Notice that we prepare the starter with water, not with milk, so I'm not totally sure how that would turn out. Of course proving times would become at least x2-4 of these ones as we are using starter and not active yeast. I also don't know how the other ingredients would affect these proportions.
Why would you do that to yourself ? You can't just use sourdough for everything. I mean..ok nice for bread , but..donuts ?
@@cacamacaaa Sure! Why not??
definitely trying these....today I baked my second batch of 3 day baguettes and they are so damn good I can't stop chewing on them, thank you Patrick!
Really great videos. Patrick is a great presenter and the tight shot composition is extremely engaging. Great work guys.