Just getting started with sourdough and this is one of the most straightforward and simple videos I’ve seen so far! So much of the stuff on social media and generally online makes it seem so complicated seeking absolute perfection, but I know there has to be more simple approaches like this that work just as well, otherwise sourdough wouldn’t have been such a long and diverse baking tradition 💛
I totally agree! I thought I knew how but then I kept seeing more recipes, videos, etc... and the majority just made me afraid of it. I kept my starter out for months, wasting loads of flour and time.... well, not a total waste because I didn't want to just throw it out after the first week or 2, so started making cookies, pancakes, cinnamon "roll" focaccia...etc..., gosh I'm hungry 🙄🤦🏻♀️😊) anyway... I would think "ok, tonight ill start" but then I'd be dumb and read or watch something else and I completely just psyched myself out and was so sure I'd just completely ruin it, I'd hold off to do more "research".... but I only became more bummed. So, yea, mine aren't perfect at all... in fact the crust of my last one was so thick and tough I thought I'd never get into it.. no clue what I did wrong.. but it tasted good, perfect tang I wanted, but, my teeth need to be able to get through the yummy crust, but, I'll figure it out as I keep practicing I assume😊 But, it can be super confusing. So, I definitely agree, this was a great video :) just simple, to the point and that makes it not feel like a billion confusing steps and it'll never be right. I want to make smaller loaves, just because things are bad for us now, we're literally selling/giving away almost everything we own, including our home... so, even flour isn't something I want to waste and it's now just me and hubby, so, I want to practice more often, but you can only eat so much... well... hubby's diabetic, so, he can only eat so much... I, on the other hand, am happy to eat it all, all the time🙄😳😊🤷🏻♀️🤣 Anyway... thanks for a great video and also a thanks for the great comment!! 😊
Sourdough isn’t a science, it’s an art. Women have been making sourdough for generations and generations without scales, oven thermometers or even clocks when you go to the early generations. Just start and you’ll get the hang of it!
@@jadedenthusiasmsthe hard, tough crust could be a few things! 1. you’re leaving too much excess flour on the dough before baking. you want to brush off any excess when you’re at those final steps. 2. you aren’t baking your bread in a closed vessel, or are cooking it too long open at the end. when the container is closed all the steam gets trapped and helps retain the moisture in the loaf, while the time spent open is really only to crisp the crust and should be fairly minimal. you can also let it rest with a clean kitchen towel over top after it comes out of the oven and that will help soften it a bit too. it could of course be a recipe thing, whether too little water or too high temperature, but bread tends to be fairly forgiving as much as the internet wants to make it such a complicated process. anything you make will be edible, remember that, it just may not be *perfect* until you master the exact ratios and all that, which will take you time. allow yourself the time to mess up, as long as you’re creating something edible, having fun, and learning while doing so, you aren’t wasting anything doing so. i hope your situation gets better, and you can go back to testing out sourdough sometime soon!
I agree, am sharing this Recipe on FaceBook. I don't have an oven at this time. But this recipe is definitely to try. A lot of the Sourdough Bread groups & recipes, appear to delight in baking the unattainable "Holy Grail" of breads. I gave up looking at their posts & comments years ago. I got stressed just reading about all the details, & attitudes. 😊
It's crazy. I have zero interest in bread other than what's between it at lunch time, yet I've found myself sitting here scrolling through her videos with a unique calmness that im honestly not used to. Also, I'm finding that bread and baking is actually way more interesting than I thought.
@@Jacksimon18909this is such a deranged comment. the only similarity is the "hi I'm kitty". you've seriously never heard ANYONE ELSE introduce themselves in a video? what a weird fanboy you are....
I actually cook mine with a pan of water inside the over and also add 1/2 cup potatoe flakes to it I take away 1/2 cup flour from it make it super soft n delicious
I went crazy on sourdough a few years ago and found everyone made it vey complicated. I eventually stopped making it cuz it was just too much work. Seeing this has renewed my Interest. Its by far the least daunting I've seen. Thanks!!❤❤
The one youtuber that can instantly brighten up my days when im feeling down or feeling normal I can't help but adore this wonderful soul Kitty you are a special person 💗
Kitty I don’t usually comment on any video I watch on CZcams and I’m usually a silent watcher but your videos are so beautiful and I tried to make your recipe of sourdough loafs and they came out so perfect and good and I have made it over 50 times by now and I absolutely love it so much. Thank you so so much for sharing this video and making it so easy and simple to follow ❤️❤️❤️❤️
You are truly an inspiration to be so young and to know what you want to do. The fact that you went for it and run it on your own has really made me consider following your method to open my own bakery. I am an organic sourdough bread baker from California and do between 130 to 150kg a day on my own for the owners to sell at 5 different local farmers markets. I learned from a 19 year old girl. In less than 3 months, I was running the bakery having no previous knowledge of sourdough. I absolutely love what I do and love to work alone, I also spend my days listening to books, podcasts, and music. You are absolutely amazing. Keep up the great work. I hope you continue to find success in your endeavors!
@@kittytaitbakerdo we bake it at 230° kitty? Thank you so much! I just found your channel and I'm addicted! We already love to make sourdough but this is so much fun to watch you do it in the creations that you come up with and all the tips and tricks we catch during your videos! Amazing! Have you ever had to make a gluten-free version that came out successful? That would be a really cool video if you have one to share with us
I did the whole sour dough thing a few years ago and family didn't like it and I was gutted. I unfortunately can't eat gluten so big no no for me. I make white bread and irish brown bread for them but was disappointed they didn't go for the sourdough. Love your channel 😊
You should try an einkorn sourdough starter and make einkorn sourdough bread. The ancient grain is often eaten by those that usually can’t consume gluten. Look into it.
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. It works great. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
If you dont know someone to get starter from you can order it. It can come dehydrated and you hydrate it. If you're interested. I kniw ballerina farm sells some. Its worth it!
It’s actually really simple to start… a lot of great info online (or in books)… videos… Fb groups… Reddit. If you haven’t tried, you should. Lots of fun. Makes great bread 🤤
Thank you for this!!! I have a stack of bread cook books that I checked out of the library (including yours!). They are helpful, but being able to see it being done while hearing the instructions really clarifies things.
I finally found a sourdough recipe online for the crockpot and I’m super excited to try it, I don’t have an oven. I’m so tired of store bought bread and the prices keep going up 🙄😒. Yours looks absolutely delicious, I can see why your stuff is always sold out hence you set up a pop up shop. 👍🏻🤗 🥖
Yea... I tried and killed it. Probably could've saved it but I didn't know what I was doing even though I watched so many videos and followed every step... I gave up after over a week of failure, completely lost the motivation afterwards 🙄
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
Lovely looking bread! Quick little tip for putting dough in the banneton: if you roll your dough in rice flour, it creates a better barrier to prevent sticking to the banneton as rice flour doesn't absorb itself into the dough like regular flour does 🙂
Love this Kitty. I bought your book when it was published and still love it to this day. Unfortunately I’ve recently moved into a super cold house, so my sourdough is on hold till I buy a sourhouse for it!
Thank you for this recipe and for the starter recipe. I wrote them down and made the starter this morning (fingers crossed). Hopefully in 5 days I will bake my first successful sourdough. I tried few years ago but my started died after feeding it for weeks every day. Your approach is very straight forward and I have a feeling it will work. Thank you!
The best thing about food is that it's wonderful. I think I might have said this before, but it's so true, so I'll say it again it brings people together it brings about happy, warm and gentle feelings that is indescribable i have seen so many baking and cooking videos and makes me so happy too see all different people from different regions come together its beautiful ❤ we should have more of this kind of thing in the world not conflicts or fighting just good food and vibes I mean we are but one big family under one sky so lets embrace each other ❤
I absolutely LOVE how you add the salt!!! So many bakers add it at first. It knowing that it retards the yeast action. It’s a joy to watch your videos.
Wow! I have not seen this order of actions and I’m going to try it! I have made three loaves over the last three days. The first was magnificent. The second was dense but tasty. The third just came out and looks much better. ❤
Young lady, you have an amazing smile and it is a pleasure to listen to your videos. I'll try this once I convert measurements and get a sourdough starter started.
I’ve only had limited success with making bread, and so I’m really excited to try this recipe and technique. By the way, I love watching your bakery videos, for some reason it’s magical and I’m so happy that you’re so passionate about what you do, it’s refreshing to see. Thank you and keep the videos coming!😊
I’m wanting to start baking sourdough bread and pastries as a hobby, and I want to get my toddler into it too, so he can have a fun little hobby with me. This was so helpful, thank you!
Hello Kitty. Today I baked this bread and it is very tasty. I used to bake bread and it was flat and sour, but the bread according to your recipe turns out fluffy and delicious. thank you 
Waaaait oh my gosh I've read your book! This is so random haha but my mum bought it about a year ago and the recipes are so good :D such a coincidence that this just came up, I didn't know you have a yt channel! Edit: i really hope I'm not getting you confused with someone else XD
Yes I was thinking this, seems so much less time intense! Glad you asked about tending to the starter, I don’t need a loaf very often as just me so I tend to accidentally kill mine 😅
Just getting started with sourdough and this is one of the most straightforward and simple videos I’ve seen so far! So much of the stuff on social media and generally online makes it seem so complicated seeking absolute perfection, but I know there has to be more simple approaches like this that work just as well, otherwise sourdough wouldn’t have been such a long and diverse baking tradition 💛
I’m so glad!!💗
I totally agree! I thought I knew how but then I kept seeing more recipes, videos, etc... and the majority just made me afraid of it. I kept my starter out for months, wasting loads of flour and time.... well, not a total waste because I didn't want to just throw it out after the first week or 2, so started making cookies, pancakes, cinnamon "roll" focaccia...etc..., gosh I'm hungry 🙄🤦🏻♀️😊) anyway... I would think "ok, tonight ill start" but then I'd be dumb and read or watch something else and I completely just psyched myself out and was so sure I'd just completely ruin it, I'd hold off to do more "research".... but I only became more bummed.
So, yea, mine aren't perfect at all... in fact the crust of my last one was so thick and tough I thought I'd never get into it.. no clue what I did wrong.. but it tasted good, perfect tang I wanted, but, my teeth need to be able to get through the yummy crust, but, I'll figure it out as I keep practicing I assume😊
But, it can be super confusing.
So, I definitely agree, this was a great video :) just simple, to the point and that makes it not feel like a billion confusing steps and it'll never be right.
I want to make smaller loaves, just because things are bad for us now, we're literally selling/giving away almost everything we own, including our home... so, even flour isn't something I want to waste and it's now just me and hubby, so, I want to practice more often, but you can only eat so much... well... hubby's diabetic, so, he can only eat so much... I, on the other hand, am happy to eat it all, all the time🙄😳😊🤷🏻♀️🤣
Anyway... thanks for a great video and also a thanks for the great comment!! 😊
Sourdough isn’t a science, it’s an art. Women have been making sourdough for generations and generations without scales, oven thermometers or even clocks when you go to the early generations. Just start and you’ll get the hang of it!
@@jadedenthusiasmsthe hard, tough crust could be a few things!
1. you’re leaving too much excess flour on the dough before baking. you want to brush off any excess when you’re at those final steps.
2. you aren’t baking your bread in a closed vessel, or are cooking it too long open at the end. when the container is closed all the steam gets trapped and helps retain the moisture in the loaf, while the time spent open is really only to crisp the crust and should be fairly minimal. you can also let it rest with a clean kitchen towel over top after it comes out of the oven and that will help soften it a bit too.
it could of course be a recipe thing, whether too little water or too high temperature, but bread tends to be fairly forgiving as much as the internet wants to make it such a complicated process. anything you make will be edible, remember that, it just may not be *perfect* until you master the exact ratios and all that, which will take you time. allow yourself the time to mess up, as long as you’re creating something edible, having fun, and learning while doing so, you aren’t wasting anything doing so. i hope your situation gets better, and you can go back to testing out sourdough sometime soon!
I agree, am sharing this Recipe on FaceBook. I don't have an oven at this time. But this recipe is definitely to try.
A lot of the Sourdough Bread groups & recipes, appear to delight in baking the unattainable "Holy Grail" of breads. I gave up looking at their posts & comments years ago. I got stressed just reading about all the details, & attitudes. 😊
The voiceover sounds so warm and delightful, like she's smiling while enunciating each word
It's crazy. I have zero interest in bread other than what's between it at lunch time, yet I've found myself sitting here scrolling through her videos with a unique calmness that im honestly not used to. Also, I'm finding that bread and baking is actually way more interesting than I thought.
@@tcbowen12 I get it man and.. I hope you eventually feel familiarity in the calmness
@@wanpa4953 appreciate you
I can her her smiling the whole video and it made me smile
Awww💗💗💗
Except where she copies Mary the bakers intro word for word, such a shame.
i imagined the same thing because she always displays undivided passion towards her baking. it's genuinely insipring 💫💗
@@Jacksimon18909this is such a deranged comment. the only similarity is the "hi I'm kitty". you've seriously never heard ANYONE ELSE introduce themselves in a video? what a weird fanboy you are....
Ooh the drizzle of water is genious for even more steam!
Thank you!
you can also use a spray bottle of water
How much is it in gramm?
I actually cook mine with a pan of water inside the over and also add 1/2 cup potatoe flakes to it I take away 1/2 cup flour from it make it super soft n delicious
Csn you use whole wheat flour?
I went crazy on sourdough a few years ago and found everyone made it vey complicated. I eventually stopped making it cuz it was just too much work. Seeing this has renewed my Interest. Its by far the least daunting I've seen. Thanks!!❤❤
Look up "Ben starr's lazy sourdough" and thank me later! Even easier than this recipe. Literally SO EASY
Thanks, will do. ❤
The one youtuber that can instantly brighten up my days when im feeling down or feeling normal I can't help but adore this wonderful soul Kitty you are a special person 💗
Wow! Thank you!
Kitty I don’t usually comment on any video I watch on CZcams and I’m usually a silent watcher but your videos are so beautiful and I tried to make your recipe of sourdough loafs and they came out so perfect and good and I have made it over 50 times by now and I absolutely love it so much. Thank you so so much for sharing this video and making it so easy and simple to follow ❤️❤️❤️❤️
This has completely made my day! Thank you 💗
@@kittytaitbaker your videos always make my day and put a smile on my face! It’s my pleasure ❤️❤️❤️❤️
You are truly an inspiration to be so young and to know what you want to do. The fact that you went for it and run it on your own has really made me consider following your method to open my own bakery. I am an organic sourdough bread baker from California and do between 130 to 150kg a day on my own for the owners to sell at 5 different local farmers markets. I learned from a 19 year old girl. In less than 3 months, I was running the bakery having no previous knowledge of sourdough. I absolutely love what I do and love to work alone, I also spend my days listening to books, podcasts, and music. You are absolutely amazing. Keep up the great work. I hope you continue to find success in your endeavors!
Oh wow thank you for sharing this!
You are so welcome!
@@kittytaitbakerdo we bake it at 230° kitty? Thank you so much! I just found your channel and I'm addicted! We already love to make sourdough but this is so much fun to watch you do it in the creations that you come up with and all the tips and tricks we catch during your videos! Amazing! Have you ever had to make a gluten-free version that came out successful? That would be a really cool video if you have one to share with us
I did the whole sour dough thing a few years ago and family didn't like it and I was gutted. I unfortunately can't eat gluten so big no no for me. I make white bread and irish brown bread for them but was disappointed they didn't go for the sourdough. Love your channel 😊
You should try an einkorn sourdough starter and make einkorn sourdough bread. The ancient grain is often eaten by those that usually can’t consume gluten. Look into it.
Only thing I don't miss about being a baker was waking up at 330 am 😅
Where or how do you make the starter? That’s the big deal! lol. I love watching you! You always smile. Who taught you how to bake?🥰❤️
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. It works great. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
Of all the videos I’ve watched this is the most simple an easy it’s ever been taught
Every day, I see these videos that just assume everyone has a sourdough starter just laying around.
If you dont know someone to get starter from you can order it. It can come dehydrated and you hydrate it. If you're interested. I kniw ballerina farm sells some. Its worth it!
It’s actually really simple to start… a lot of great info online (or in books)… videos… Fb groups… Reddit. If you haven’t tried, you should. Lots of fun. Makes great bread 🤤
I was able to get some from a local bakery. Just brought a jar, and they gave me a scoop of theirs.
Thank you for this!!! I have a stack of bread cook books that I checked out of the library (including yours!). They are helpful, but being able to see it being done while hearing the instructions really clarifies things.
The best bread in my opinion ❤
I finally found a sourdough recipe online for the crockpot and I’m super excited to try it, I don’t have an oven. I’m so tired of store bought bread and the prices keep going up 🙄😒. Yours looks absolutely delicious, I can see why your stuff is always sold out hence you set up a pop up shop. 👍🏻🤗 🥖
This is the easiest sourdough recipe i have come across and the most honest. Same day baking!
Absolutely brilliant! So easy to follow this. Have my dough sitting in the fridge to bake tomorrow morning! Thank you
Now if I only had sourdough starter… lol…l
Love sourdough bread!
Yea... I tried and killed it. Probably could've saved it but I didn't know what I was doing even though I watched so many videos and followed every step... I gave up after over a week of failure, completely lost the motivation afterwards 🙄
What is sourdough starter
@@user-iu9rn1ce1ris like the yeast that make the bread rise. You can do it yourself but, according the videos I have seen, is a little complicated.
Ask a local community group like buy nothing
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
Such a sweet soul. Wish u, ur family and bakery all the best ❤️
Thank you so much 😊
When you brought out the Danish whisk, I knew you were The One.❤️
I guess that is why I feel an affinity for her, because I'm Danish.
Lovely looking bread! Quick little tip for putting dough in the banneton: if you roll your dough in rice flour, it creates a better barrier to prevent sticking to the banneton as rice flour doesn't absorb itself into the dough like regular flour does 🙂
You make it look so easy! 😊
I have to try this, I have made other sour dough before but this one looks sooo yummy!!!!!
Making this now! Excited to finally be putting it in the oven 🎉
Love this Kitty. I bought your book when it was published and still love it to this day. Unfortunately I’ve recently moved into a super cold house, so my sourdough is on hold till I buy a sourhouse for it!
Haha I love that! My bakery can get super cold when the ovens aren’t on, so I make my bread with really warm water!
@@kittytaitbaker my house is always so cold, i should have thought of warm water🤪
This is the first video that made me feel like I could actually make a loaf of sourdough! Thank you Kitty!!!
The simplest explanation I've seen, thanks for sharing! I will have a go!
You’re so welcome!
You had me at “My name is kitty” ❤
Thank you for this recipe and for the starter recipe. I wrote them down and made the starter this morning (fingers crossed). Hopefully in 5 days I will bake my first successful sourdough. I tried few years ago but my started died after feeding it for weeks every day. Your approach is very straight forward and I have a feeling it will work. Thank you!
Attention Americans: 230° is _Centigrade_ ,not _Fahrenheit_
Haha, I know! Thanks though ❤:>
I knew that wasn’t Fahrenheit
lol. No kidding? ❤
Kiss my American ass 🇺🇸
Um. Thanks. I think we’ve got it
I love sourdough. This looks easy enough, thanks!
An artist at work. 🤗
I love your videos. You make everything look so easy and fun. Good job!
Thank you! 😊
The best thing about food is that it's wonderful. I think I might have said this before, but it's so true, so I'll say it again it brings people together it brings about happy, warm and gentle feelings that is indescribable i have seen so many baking and cooking videos and makes me so happy too see all different people from different regions come together its beautiful ❤ we should have more of this kind of thing in the world not conflicts or fighting just good food and vibes I mean we are but one big family under one sky so lets embrace each other ❤
I absolutely LOVE how you add the salt!!! So many bakers add it at first. It knowing that it retards the yeast action. It’s a joy to watch your videos.
👍 BRILLIANT KITTY 🙌 🍞🥖 Thanks for making it easy and quick to understand‼️😘👌
I think Saturday is one of the least complicated days
Looks delicious
Look at this. Such a clear video with good instructions. Started a new motherdough 2 days ago. Cannot wait to try this. Thanks !
Excelente video 🙌🏻
This makes me actually want to try making it. So much less complicated. Haha
I just a dry starter to activate which I started yesterday, you just simplified the process for me. Thank you Kitty
You are so welcome!
Thanksss 😍 wow no stretch and folds? I must try this one
That’s what I thought too 😊
Wonderful tutorial! Thank you!
Thank you!
This is the encouragement I needed to get back to making sourdough. Brilliant, thank you.
Wow! I have not seen this order of actions and I’m going to try it! I have made three loaves over the last three days. The first was magnificent. The second was dense but tasty. The third just came out and looks much better. ❤
her smile is cute and so genuine
Can't wait to try this
Hope you enjoy
Young lady, you have an amazing smile and it is a pleasure to listen to your videos.
I'll try this once I convert measurements and get a sourdough starter started.
i love your style!!! ❤
Thank you!💗
Looks delicious. I love sourdough!
You're a master at your class, nice.
Made it! Amazing!!!❤
Omg so glad!
Wow you do make it seem effortless
Amazing thankyou
You’re welcome 😊
Sourdough Magic 🥖✨✨✨🌟
Wizardry🪄
That bowl gives it a crazy pattern, I like it!
يبدو انه خبز لذيذ ورائع
Bon appetite ✨️
Well done, kitty ... I'm going to try your recipe .
I love watching your videos. ❤❤❤
I'm so glad!
Wow looks nice think I might try my own! Yummy ❤
WOTAH
That looks amazing 😊
This is soo helpful! Thanks for sharing your secrets!!
Meant to ask: if refrigerating to bake the next day, when you come around to baking how long beforehand should I take it out the fridge?
You're so welcome!
You are amazing❤
I’ve only had limited success with making bread, and so I’m really excited to try this recipe and technique. By the way, I love watching your bakery videos, for some reason it’s magical and I’m so happy that you’re so passionate about what you do, it’s refreshing to see. Thank you and keep the videos coming!😊
This is so kind! Thank you 💗🙌
Thanks Kitty ❤ I'll be making my first sourdough bread this week and I love your recipe.
Her Accent 😭🔥
I’m struggling with my starter😩. Trying so hard to make it work! Your food looks delicious!
Also, you look like a princess! ❤️
I’m wanting to start baking sourdough bread and pastries as a hobby, and I want to get my toddler into it too, so he can have a fun little hobby with me. This was so helpful, thank you!
Kitty i really ❤️ your style direct and easy woth love frim Taiwan💕
Now to figure out how to get sourdough starter 🤔🤗.
Lovely channel, I wish I was a better baker-just can’t seem to get the hang of it.
What cute talented lady ❤😊
I will try this for sure.
Thank you so much 🎉🎉That looks delicious
Hello Kitty. Today I baked this bread and it is very tasty. I used to bake bread and it was flat and sour, but the bread according to your recipe turns out fluffy and delicious. thank you

I love your videos! So amazing that you share your passion with the world!
Thank you so much!
I’m making this right now, my first time trying a sourdough recipe! Wish me luck 🤞🏼♥️
You're amazing! I don't eat bread but I want to try this.
Love sourdough bread!! I want to learn how to make it gluten free though. Would you be interested in doing a tutorial?
Breads made from rice, sorghum, teff, millet, cassava, buckwheat, amaranth, oat, almonds, and pure corn lack gluten.
I just wanted to say that I stumbled onto your channel and I LOVE the content. Keep up the great work!
That is so kind!!! Thank you
Can you do a video on how you maintain and feed your starter?
Coming soon!
Nice doing
Superbe. Thank you. 🙌
thats soo cool.
Yep, that's pretty much how I make mine & it usually comes out great 😅 This video reminded me, I need to feed my starter 😅
Love that!
Ahh that's where the pattern comes from!
THANK YOU SO MUCH! ❤
I had the starter, but no courage! 😅
You’re so welcome!
Princess sneaks out of castle to bake yummy bread 🙌💘
Thank you.
Waaaait oh my gosh I've read your book! This is so random haha but my mum bought it about a year ago and the recipes are so good :D such a coincidence that this just came up, I didn't know you have a yt channel!
Edit: i really hope I'm not getting you confused with someone else XD
Not confused at all! Just started YT what an awesome coincidence!
I want to try this, sourdough BLT is one of my favorite sandwiches ever. And I bet this tastes amazing.
(no tomato please 😄)
Eso quiero aprender a hacer , aquí en Chile comemos bastante pan pero quiero aprender a fermentar la masa .
Saludos, soy nuevo en tu canal. 🇨🇱✌️😙
No stretch and folds? This might be a recipe I can keep up with lol. Can you also make a video about how you keep up with tending to your starter?
Yes! Will do💗
Yes I was thinking this, seems so much less time intense! Glad you asked about tending to the starter, I don’t need a loaf very often as just me so I tend to accidentally kill mine 😅
So easy
Wow