Відео

Sideswipe is out of business as of today 8/14/24. Bummer.

Your eyes are always so compelling. I love to watch you explaining your methods and the science behind it. The enthusiasm just exudes from your beautiful eyes. Continue on sir, continue on.

Why does my new starter smell more sour than yeasty ? I’ve made it before and don’t recall it ever smelling more sour than like yeast

Good morning. The liquid that I started on Monday 12 Aug has developed liquid on the bottom third of my jar. Is this still ok and good to start the 2nd step? Thank you

Ben, for a small countertop oven, would I remove the lid earlier than 45 minutes (i.e. cook less than 45 minutes for initial cook)? My oven heats up in just a couple of minutes. Many thanks! Going on my 5th loaf. Still not right. I filmed a time lapse of my dough and it turns out it peaks way earlier than I expected. After 14 hour and 15 minutes it hits its max size. So I think I need to form the loaf after maybe 10 hours? Replies welcome.

Just love this recipe! I have a 13 X 4 Pullman loaf pan-what would be the ounce conversion for it?

I made the recipe using sugar and the was amazing. We try to stay away from processed sugar, so following your suggestion, I made the next loaf using honey. I don't like it at all. I will try coconut sugar next time. I have the same pan as you used. My bread seems heavy and dense. Am I doing something wrong?

Thank you for your wonderful show. I have just made my 2nd loaf following your directions exactly. It turned out with lots of holes and tasted wonderful. Thank you again😊

Mines in the oven right now, I’m so excited! I do have a question though. I usually do a scrapping method for my sourdough starter, so I don’t have the required unfed amount. Am I able to use fed starter for this recipe? Or should I make extra starter so I have unfed starter next time. If this is the case, how long is needed between feeding/making more starter, and using it as unfed. Thank you!

Ben Starr I just love you. Period. I finally did this today. I then heated the oil up to 250 so I can use it on my counter. I look at your videos over and over and over and you would not know it cause I’ve already liked it. I just want you to know that you’re a superstar.(Starr😂)

What does a hole taste like? Nothin 😂

Its pie hole, not mouth hole, get it right :) Love your recipes. Everything I have made has been the absolute best! Thank You again <3

Pi r square, but yes.... biscuits are round!

Can you do this with kefir and is there a safe and best temperature? I live in the south where it’s over 100 degrees in my house so I’m afraid to do things like that. My temperature fluctuates a lot and for safety I think I’d need a temp controlled box to put it in.

Your videos are too long…

Rookie question, but followed all your guides and in the next 12 plus hour, I planned to bake but both my CI dutch ovens are 7qts. I know the loaf will be flatter but how will that effect cooking times?

Why do people have to make things so complicated? Thank you, Ben, you are a legend!

Hey Ben, would you say same measurements if I did Feta Olive rather than Cheddar Jalapeno? (have done the cheddar jalapeno and it was FANTASTIC!)

Followed this video for cheddar and jalapeno. It wasn't too sticky and seemed okay when i put in pot for the 90 min rest, but I'm thinking the baking temp is too low for my oven. Tastes good but seems under cooked. 😢

I love your method, no stretch & folds for me, now I am waiting for you to put out a similar recipe for pizza crust. Hoping there will be one soon especially done in a cast iron pan.

This is so amazing! I’ll definitely be trying this out for sure :)

Love my scale...no mess when measuring ingredients....and I look forward to the science lessons....thanks

I have yet to make a successful loaf of sourdough bread with my own starter, but I have used the starter successfully for waflles and now this recipe - Sourdough Buttermilk Biscuits. OH-MY-LANTA! I will keep my sourdough starter even if I NEVER make sourdough bread. (Just not a huge fan of the strong sourdough flavor in the bread.) Trying some different recipes there, but I will make these biscuits again and again. Calling them biscuits almost seems to be a sin because they are so different from the pillowy clouds (almost like yeast rolls) my husband's momma makes. Still, these little beasties are beautiful and I didn't even need butter on them - absolutely delectable! Ate them with a pot of red beans for lunch today. It's a keeper!

Sir I SUBSCRIBED because I have been stressing myself out making sourdough and you have made my life easier! And yeast is ok if necessary and in a pinch! Thank you!!!

So agree. I never met anyone else who thought meringue was nasty. Thank you, Ben. I've learn much from your videos.

Will definitely be trying this recipe. Thank you for your SUPER educational videos!! I've learned so much about Sourdough just from this one video vs. all the others I've watched!!

Hi there and thank you. You are awesome. I do have a question and I can’t find the answer. Do I need to let my starter sit on the counter after I have fed it or can I just put it in the refrigerator?

This microwave hack - genius! Followed the directions of some other teacher to start my starter, loving this method - the lazy way lol. Not that I’m lazy, just super busy with limited patience. Don’t have time to fold every 30 minutes. I want to be able to bake on a larger scale to sell at the market.

Hi Ben!! QUESTION......I have been making your Simple Sourdough Cinnamon buns weekly now for the past couple of months and they are SO easy and delicious....Here's my question: is there a reason for not including salt in the dough recipe? You are so good with explaining the science behind your processes...I just wondered if there was some particular reason for this .... Thank you so much for your videos...I have also been using your advice on BUTTERMILK now for several months as well and its the best advice for ANY baker!!

You know this is my favorite!!! 🤤🤤

Low budget Good Eats! All the information 1/1000 the production cost.

What does it mean if my dough is shaggy?

Can I add dark rye instead of the whole wheat flour for the sandwich loaf?

I love love the recipe because it is in grams not cups. Most recipes now days are in cups and drive me crazy because it is not exact measurements. Most of the sourdough books I have purchased are in cups. 😢

So would the float test still work?

My hooch looked just like that and my sourdough group said to tip it away as would make the bread bitter 😫😫

This looks fake. When you turn the bread out of the pot (that was just in a 425 degrees oven), you rest the one end against your stomach? But it's a piping hot piece of metal - how did you not get burned?

We recently moved to ETX from Salt Lake where we had honey bees. We have raw honey. If I want to add some honey to a loaf, how would you recommend adjusting the hydration? I'm sure there will be trial and error, but I could use a recommendation on a good place to start. I'm thinking honey/sunflower seed.

Wish you wouldn’t talk so fast👅🤪🤪

If the dough doubles in , say, 8 hours, and we still have "an additional window of 12ish hours" - won't it overproof? Should I knock it down if it has doubled once if I want to leave it another 8-12 hours?

Do you keep your starter in the fridge or countertop when it sits for months? Thanks for the video!

Hi Ben. Thank you for sharing this video. It is so enlightening. I did not know that I could keep buttermilk that long and I had no idea I could make more just by adding regular milk to it. That’s huge! I have a question though. When my buttermilk was about to expire, I stuck it in the freezer. If I take it out of the freezer, can I still use it to make more buttermilk? Also, what are your thoughts on powdered buttermilk? It's by Saco and it's cultrued; I also have this in my fridge.

"EVERYTHING MUST BE CLEAN"... however, there is one thing Ben didn't mention... VIRUSES!! if you have COVID or the Bird Flu, this is no time to be making your starter... there are no vaccines to save your starter...😱😁

How are you able to put the pot against your left arm and your body as you dump it onto the drying rack when you need gloges to carty it out of the oven?

I'm 64 and decided that sourdough was going to be my retirement hobby! I've tried a bunch of techniques and recipes over the past 3 months, but your simple sourdough method has become my "go to" for reliable, unfussy and delicious bread. These Sourdough Cinnamon Rolls are THE BEST! I've been baking cinnamon rolls for many years, and my family tells me these are the best ones I've ever made! Thanks, Ben, for taking the time to put this out there and teach us new stuff!!

I don’t feel intimidated anymore by Sourdough, thank you so much! 🇬🇧

I just put it out of the oven. Thanks thanks so much, looks the same like yours, i needed to put in the banneton and in the fridge last night because was so late was almost double and i was tired but smell divine and I waiting for I can cut it and enjoy it. Thanks again.

This sounds delicious! I am going to try sun dried tomato, basil and garlic inclusion. My question is, with the sun dried tomatoes, since they are in oil, do I need to cut back on the water or should I just wipe the excess oil off the sun dried tomatoes and proceed as usual? Thank you in advance!

This is probably a dumb question. I’ve been adding discards together in one big jar in the fridge. I’m assuming this is still considered starter and I can use as you are directing?

So what if you only have table salt? Use less?