You guys are doing really good job. You are in my top 3 sourdough channels. All of them are fun to watch. Simple Sourdough - practical, educational The Bread Code - educational, experimenting Foodgeek - hardcore sourdough experimenting :-) Wish you good luck in your career and hope you will find some time along the way to share some wisdom with us.
Your channel is fantastic. Your videos are clear and succinct, full of useful information. Really enjoy these. I’ve taken to baking for my family and your help us been great.
Lovely recipe. I received your lames in the mail and used them to score bread today and they were a joy to work with. Thanks so much, I can't say enough good things!
Yey! you made the bun video :-) thanks SO much for sharing your knowledge, I'm on holiday right now but can't wait to get back home to make these, they look FANTASTIC
Hi Peter love cardamon we put it in our Christmas and new years breads iam going to try your resipe l know Will come greate ilove your breads.very good instructions. Can you tell me please what kind is your oven. Thank you.
Peter, can you tell me the name for this type of stoneware bowl at 9:42? I have seen them on yours as well as some other scandi channels. No amount of Googling has provided me with an answer. Just hoping to get some pictures or specifications. Not sure I can source them in US, but may be able to have some made.
Hey Arne, people use the term interchangeably. I would say a Levain is a mix of active starter, fed with new flour and water to yield the amount you need for the recipe you are making. Hope that helps ;-)
Thank you so much for this video! I made a few attempts to make this and for some reason, my dough doesn’t stretch out as much. I did an overnight proof in the fridge. So when it bakes, it unravels 😕 Not sure what I did wrong? Also, If I wanted to make them bigger in size, would I cut thicker strips? Thank you so much for any tips and tricks! I appreciate any help. 🙏🏻
It’s January in Chicago and *very* dry. Temperatures well into the negative Celsius. I weighed everything to the gram and used sifted white whole wheat + the cake flour with an 8% protein, 60g of levain and 8g of instant dry yeast (fresh yeast is quite difficult to find in the States). My dough is extremely short (dry). Do you change the volume of moisture you use in the winter?
Wonderful channel, wonderful video and recipe. Your sound volume seems to vary quite a bit, I have to keep adjusting my volume. Not a huge deal but just a friendly respectful FYI. 🙂
Hi, i did the buns only with sourdough proofing overnight, once i bake it after 10 min (even more ) they dont get any color or a little browning on the surfaces. They're just pale. Do youknow what it can be the problem ??
Jeg har netop afprøvet den her opskrift, dog kun med surdej. Men trods en surdej der er aktiv og flyder endte jeg med et noget underhævet bagværk efter 4 timer ved stuetemperatur og en nat på køl. Jeg havde snurrene ude ved stuetemperatur i en time før bagning. 🙃 Jeg prøver at tilføje lidt gær næste gang 😉
Hej Mads Det er altid svært for en våd surdej at hæve denne type bagværk. Når vi laver dem med rent surdej, hæver de et varmt sted, med plastik pose henover samt tilført varm damp fra en skål med kogende vand, hvis vi kan se at de ikke bevæger sig ret meget. Dagen efter står de også og efterhæver en smule hvis de ikke er vokset nok 😊 Skal man lave det nemmere vil jeg anbefale at lave en tør surdejsstarter. Det er en hurtig måde at lave det der minder om en pasta madre.
In the video you said 100 grams of butter and sugar for the remonce, but the recipe says 150 grams each. Could you maybe help me out with the right amount? Thanks in advance :)
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This channel is quickly becoming one of my favourites. Keep up the excellent work guys, I look forward to seeing more great content!
Thank you so much Caramel Slice! ♥️🙏
You guys are doing really good job. You are in my top 3 sourdough channels. All of them are fun to watch.
Simple Sourdough - practical, educational
The Bread Code - educational, experimenting
Foodgeek - hardcore sourdough experimenting :-)
Wish you good luck in your career and hope you will find some time along the way to share some wisdom with us.
Thank you for the kind words Martin 🙏😊
Those are very accurate observations .
You guys help beginners so much with this channel!! Almost given up until I’ve found this channel
Thank you. We got a lot more to come :-D
I love seeing all the extra tips and tricks that you show us, its been very helpful
We are happy to hear that. Thanks Raquel :-)
Hello Sofie and Peter, another great video 👌🏻 and I like Peter’s little ‘happy’ dance at the end whilst eating the Cardamom swirl bun 😂👍🏻🙌🏻
Thank you so much, we have a lot of new videos out now and we got more coming on that subject :)
Your channel is fantastic. Your videos are clear and succinct, full of useful information. Really enjoy these. I’ve taken to baking for my family and your help us been great.
🙏🙏 So happy to hear that- Thank you
Lovely recipe. I received your lames in the mail and used them to score bread today and they were a joy to work with. Thanks so much, I can't say enough good things!
🙏🙏🙏♥️ Thank you Danny
Yey! you made the bun video :-) thanks SO much for sharing your knowledge, I'm on holiday right now but can't wait to get back home to make these, they look FANTASTIC
Thank you so much Caroline! Enjoy the buns :D
Amazing channel. Just found it today...wow
Thank you :D
Parabéns pelas receitas,os vídeos e alegria de passar como se faz. Vamos tentar! Grata!🇧🇷
Welcome!
Super stuff
Thank you! ☺️🙏
Now with a new microphone and better sound :-)
Hi Peter love cardamon we put it in our Christmas and new years breads iam going to try your resipe l know
Will come greate ilove your breads.very good instructions. Can you tell me please what kind is your oven. Thank you.
Great
Thanks!
Peter, can you tell me the name for this type of stoneware bowl at 9:42? I have seen them on yours as well as some other scandi channels. No amount of Googling has provided me with an answer. Just hoping to get some pictures or specifications. Not sure I can source them in US, but may be able to have some made.
Its very common here in scandinavia :)
Thanks Peter. They look amazing. Didn't know I could grind the entire pod! Will give it a go and tag you on Insta!
I really enjoyed watching your video! For the flour, is 10g protein the same as 10% protein?
Yes that’s what I meant ☺️🙌
@@SimpleSourdough Thanks for your reply, I hope to try this Christmas Day!
A sourdough levain, what is that compared to a sourdough starter ?
... and what is the hydration ratio of it ?
Hey Arne, people use the term interchangeably. I would say a Levain is a mix of active starter, fed with new flour and water to yield the amount you need for the recipe you are making. Hope that helps ;-)
Hi there wt substitute for spelt may i take for and for rye flour
Thx all
Sifted wheat or any kind of sifted works :)
Thanks for the recipe! I will give a try:) How many does this recipe make?
Welcome!🤗
Thank you so much for this video! I made a few attempts to make this and for some reason, my dough doesn’t stretch out as much. I did an overnight proof in the fridge. So when it bakes, it unravels 😕 Not sure what I did wrong? Also, If I wanted to make them bigger in size, would I cut thicker strips? Thank you so much for any tips and tricks! I appreciate any help. 🙏🏻
It’s January in Chicago and *very* dry. Temperatures well into the negative Celsius. I weighed everything to the gram and used sifted white whole wheat + the cake flour with an 8% protein, 60g of levain and 8g of instant dry yeast (fresh yeast is quite difficult to find in the States). My dough is extremely short (dry). Do you change the volume of moisture you use in the winter?
All flours absorb different water. Add a bit ekstra milk or a bit of water :-)
Wonderful channel, wonderful video and recipe. Your sound volume seems to vary quite a bit, I have to keep adjusting my volume. Not a huge deal but just a friendly respectful FYI. 🙂
Thank you Laurie, we just got a new mic for recording ☺️ 🎤
Hi, i did the buns only with sourdough proofing overnight, once i bake it after 10 min (even more ) they dont get any color or a little browning on the surfaces. They're just pale. Do youknow what it can be the problem ??
Add steam :) maybe a bit higher temp
Jeg har netop afprøvet den her opskrift, dog kun med surdej. Men trods en surdej der er aktiv og flyder endte jeg med et noget underhævet bagværk efter 4 timer ved stuetemperatur og en nat på køl. Jeg havde snurrene ude ved stuetemperatur i en time før bagning. 🙃 Jeg prøver at tilføje lidt gær næste gang 😉
Hej Mads
Det er altid svært for en våd surdej at hæve denne type bagværk. Når vi laver dem med rent surdej, hæver de et varmt sted, med plastik pose henover samt tilført varm damp fra en skål med kogende vand, hvis vi kan se at de ikke bevæger sig ret meget. Dagen efter står de også og efterhæver en smule hvis de ikke er vokset nok 😊 Skal man lave det nemmere vil jeg anbefale at lave en tør surdejsstarter. Det er en hurtig måde at lave det der minder om en pasta madre.
@@SimpleSourdough tak for det gode råd! Hvordan undgår I at smøret i remoncen smelter hvis i hæver lunt ? 🤔
Når du har brugt ren surdej, reguleres anden væske så i videoen? Ie mindre mælk…
Forgot to ask. What kind of mixer is that?
Teddy Varimixer :)
When using the cold proof method, do you bake them right away after removing from the refrigerator or do you let them come to room temperature?
Hello! Anybody there?
hello sorry for the late reply, we have been swamped with baking :) we let the cardamomswirrls proof in room temperature before baking :)
I’m surprised the cardamom shells were not removed before grinding. Uh uh. Not good.
In the video you said 100 grams of butter and sugar for the remonce, but the recipe says 150 grams each. Could you maybe help me out with the right amount? Thanks in advance :)
equal parts
How long did you mix for?
2.5min :)
I thought the dough typically does not contain egg.
It can
how's the texture of these ones?
Spongy :)
And the croissants? ;)
Its there now :)
can i ask what kind of stand mixer that is?
Sure! It’s called a Teddy Varimixer
@@SimpleSourdough ah! Thank you so much!!
Strong what? Strong aroma? Texture? WTH.
Haha, strong. Just strong.