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Hi, i try this recipe, it was really good. Thank you so much. I have a question why my toast taste sour?

If we don’t have starter what will do … ?

Where is the recipe to make the stiff starter?

Thank you for your recipe! Can I use muffin pan to make the sponge cake?

Hi. Can I use the dough recipe from Sesame Matcha Babka for Caramel Coconut Babka? They differ in ingredients like whipping cream and eggs.

Can I use Sweet stiff starter from Caramel Coconut Bakke to this Brioche. Thank you

請問你盤子的尺寸是什麼？

咖啡精可用vanilla extract 代替嗎？

what should be the protien percentage when you say high protein

If my kitchen temperature is 30C, will the long mixing time cause the dough to be overheated?

Hi, may i ask if it's a must have a mixer like yours?

Very detail video guide. Thank you❤

请问还没做糖硬种之前的酵种前一晚应该喂养多少的面粉呢？谢谢

请问面糊拌好后需要发酵多长时间才可以下锅？

請問180度是上火嗎？下火是多少，謝謝

Hi may I ask what mixer did u use in this video? Thanks ❤

Thank you for the recipe. It turn out great. I made my Sweet Stiff starter a day before (normal recipe) and when it almost peak I put it in the fridge to use the next day, will this make my bread more sour than if I make the Sweet stiff starter on the same day?

Merci beaucoup pour cette recette 🥮

Thank you for the recipe. I already rebaked n it turned out very fluffy n delicious ❤

Hi! I made this yesterday and I’m so pleased with the result 🤩 It was my first attempt at making something else than “normal” SD bread. Thanks for sharing your recipes in such detail ❤️ One question? Do you bake with steam? I added a bit of boiling water and kept it in the oven for about 20 minutes but I didn’t know if it was necessary.

Thank you Autumn for your sharing. May I know what is the purpose of mixing in AP flour? If I use all bread flour, what difference will it make to the finished product?

老师，我是初学者，我可以问一下，面团的糖份是否可以减呢

Autumn, do you make the fresh levain in a glass jar or plastic is ok? Also how do you store away the starter in fridge?

hi autumn you make wonderful baking good,i follow you on insta too plx tell me about this oven does it bake well amd all 4 trays get same browning at a time

Hi, may I know sweet stiff starter need how many hours to proff?

嗯嗯...^^..水合法+波蘭種....

🎉🎉🎉 i enjoy the video so much

was that a chopping board in the oven? ( I have not seen anything like such before ) pls enlighten me. thank you.

Hi, after shaping may I proof the dough in the fridge overnight instead of outside?

CanI use milk instead of milk powder?

Hi, greeting from Thailand.

Saya tidak bisa menemukan resep nya

Çox gözəldi😂

Hi no need to dust the Banneton with bread flour before put the dough into the Banneton?

Thank you for the wonderful recipe. Could you please explain the differences between Shokupan and Caramel Coconut Babka in terms of the recipe, preparation method, and final product requirements?

Hi are you using the 1.95 liter borcam glass dish?

Chiew see, I can’t wait to try out this recipe! I do have a ques, will you be able to show us how to shape a boule? I see your tutorials are all batards. Please do show us!

What are you piping between rolls before baking

All the tech punches on the numbers is not helping at all. I was lost then

作者你好： 我來自台灣，想請問你食譜中的東炎粉是會辣的嗎？ 因為台灣我目前看不到有蘑菇粉，如果不添加可以嗎？ 或是蘑菇粉可以用什麼替代呢？ 謝謝你。 看起來很適合夏天，我想嘗試做看看。😊

How can I do to avoid getting dough stick to my hands and the table while shaping it

Hi Chief See， may I know do you make salad oil sauce first and chill it？

please l wonder sourdough rye and whole wheat ❤

Hi izit possible to add sesame seeds and pumpkin seeds during coil fold 2? Instead of doing lamination 😂

❤❤❤

What’s the recommended size of the glass dish that’s suitable to use?

Hi the stretch and fold should be done in mixing bowl? If I trf my dough to the glass dish after I add the salt, can i do my stretch and fold in the glass dish instead? Which one is a better option ?

I want to eat sourdough bread because sugar in flour was consumed by microbes so why would I put sugar in my dough.

I made this brioche last Monday and I have to say, that was the best brioche I have ever made in my whole life! The only thing is that I should have added a little more water to the sweet stiff levain cause it was definitely a little bit too dry, and also a dash of milk to the main dough (my flour must be thirsty). Except for that, there is nothing to change to this recipe. It will become my main to go recipe from now on. Thank you so much ❤️

Thanks for your awesome instruction! Just wondering, is it possible to convert the stiff starter to normal 100% hydration starter? If possible then what are the recommended percentage? *Because i love tangy bread hahahaha* Thank you again!