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the thing about not over-fermenting is super helpful! i also like to keep a spray bottle with just plain water in it on hand, and spray the top of the loaf right before closing the dutch oven. it just adds a little extra water that will quickly turn into steam, and it works if you spray your loaf on a baking tray too!

I'm Italian and live in NJ. All our recipes for sourdough starter (lievito madre) call for Farina 0. I've looked for other versions but can only find Manitoba and and farina 0. I was wondering why most, American recipes call for whole wheat or rye, for the starter? Does it make a difference if you want to use sourdough starter for pizza? Maybe the wholegrain / rye have a strong taste for making pizza?

Hmmm. What if I dont have a big oven and only a small electric oven? Is it still possible?

When doing the pulling starts out good. Then for some reason just craps out and looks like a yeasty mess not dough. Ugh

Why normal ass people (no time and have real problems) shouldn't brine chicken.

Wet brining is silly. Wet meat is gross and weird; juiciness of meat has nothing to do with how watery it is, and soaking meat in water won’t make it taste better. There is no situation where dry brining isn’t better.

great video. saved my starter. thank you,

Bro, you have really cool colors for the T Shirts. Looking to order a few soon!! Thanks for simplification on the starters and same day!

Hi ! I made a proofing box similar to yours and I have two questions at what temperature do you set your heating mat on your controller. And do you run it continuously to keep the temp up in the box for your starter. Thanks for taking my questions.. JR

awesome! really helpful

IMHO brining a chicken makes it too salty. I'd rather marinade in kikkoman soy sauce.

Sold in every British store

why do you need kosher salt? is it from somewhere jewish? blessed by a jew? what?

Great video. Another downsize to the Challenger pan is the weight. My Dutch oven is giving my arthritic hands enough to deal with.

Free Palestine 🍉

but i have a question, when the liquid extracts some of the protein out of the meat, does the meat become less nutritious??

brined chicken just tastes like ham so personally not a fan

This is brilliant! Thanks

I baked hundreds of sourdough loaves during the Alaskan gold rush. I kept the starter in a Prince Albert can stuck between my cheeks inside my long underwear. Perfect aroma and crumb. My partner lost two fingers by letting the dough ferment too long. It burst the Prince Albert can just as he was opening it.

Thank YOU … 🙏

This is the style of dough that Motto Pizza uses.

Your thumbnails and videos inspired me to try my own starter. Thank you!

learned a lot! Thank you!

I can’t find your chicken Katsu recipe…

Two questions. You didn’t season the other side of the chicken. ? Second question, did you oil the pan, or it’s not important?

For a minute there, I thought you were going to encase a small chicken in bread dough and bake the whole thing.

Why does everyone use "grams" ? I haven't a clue what a gram is.

Any alternative for someone wirh chronic hypertension?

Well, it depends... It changes the meat. Oftentimes the meat is turning into a weird mixture of spongienedd and a little like rubbergum. Also it alters the taste. The meat loses eventually of its fine, roasted chickentaste, if it is brined. You may just use the right technique in roasting and get the right point. Then it is not dry at all and does not lose any of its fine taste or good structure. Main issue to dry and tasteless chicken is the quality of the meat, the allover white fibre tissue of overbreeded chickenraces in mass breedings with no fresh air, food or sunlight, but very fast growing of white muscle tissue. That grows so fast, that those chicken can barely move and always fall over, because their legs can't handle the fast growing weight of their chests. This is really bad quality meat, but we are used to it now so much, that we don't recognize the differences anymore. Just try in comparison a free running, organic chicken from a traditional farm breed. .. You won't eat those overbred musclechickens any longer if you know the taste of the lucky chicken out of the gardens.

Brined chicken is gross. It’s not tender or juicy. It’s slimy.

I don't need added sodium, thanks.

Idk why I'm watching this but this guy's voice and production kept me hooked

Is this recipe for two pans? I just made one and it was way too much for a single small bread pan, especially if I wanted to put the lid one. Should I half the recipe or just use a larger pan without lid and hope there is enough to fill the pan?

how many spoon of salt per litre? i don't have a digital scale.

Made this for dinner last night and it was excellent!!! Thank you!!

A good mid ground is throw some random pickle juice in with it and fridge for a bit with whatever seasoning your using and a bit of oil.

Wow……after all these years I finally understand how to have juicy chicken off the grill…..so glad I stumbled upon this video…..thank you!

Great video, thanks! Question, does brining the chicken with salt make it unhealthy? in other words, does it slightly increase the sodium content or greatly in crease it? 😉

Or goose breast.

I just made this without the form just put it as a ball and it doesn't look like much but oh boy it's so tasty and the texture is perfect! 🤤

I actually find the texture of brined chicken extremely off putting. So does my husband. We literally just had a conversation about this last week. Good timing.

brining + marinating?

I always brine my xmas turkey

Thank you!

So what oven settings to use to get a juicy chicken breast free of Salmonella?

be vegn

Takie materiały lubię najbardziej - bez niepotrzebnych receptur, które każdy może sobie sam wymyślić, za to z wyjaśnieniem co, jak i dlaczego działa. Dziękuję!

What have I done wrong, when I got to the coil fold step I couldn’t lift the dough up in big chunk. The dough was kinda oozy. I could eventually fold but when I lifted it stretched thinner than in your vdo😭help me

Made this but it didn’t brown nearly as much as I had hoped even with the egg wash Followed this to the gram Maybe my egg wash was too thin or my oven was too cool I did 355 to be careful

I dont trust lean people with food recipes