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Host Julia Collin Davison makes the Best Roast Chicken With Root Vegetables with host Bridget Lancaster, and test cook Dan Souza reveals the secrets to making Almost No-Knead Sourdough Bread.
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Yummy Yummy Yummy…
1/2 cup of Sugar!?!? 😝Diabetes here we come!
We can maybe eat a couple pieces of fried. But baked!!!! Dadgone!!!
Really good. We can eat a pue
I don't know what there is about baked chicken….but the three of us can devour baked. Fried is good, really
You need a digital scale and grams are much more accurate than ounces.
The legs didn't look done enough to me. And then the juice that was poured out of the cavity looked a little pink. But I wasn't there.
I teach a university class "No Fail Sourdough ". I give the entire class an original San Fransisco sourdough start and 4 inexpensive stainless steel bowls to bake two 1 pound loaves of great sourdough bread at home the next day. I would give the sourdough method of your program a solid D but an A for the chicken and other programs I have seen. Yuor sourdough process may work but this amount of persiflage is not appropriate for this program. Why? We provide a good start and how to easily maintain it. Then 1/2 cup of start, 2 cups of water and 4 cups of bread or all purpose, 1 tsp salt and mix. 3 hours later, one 2 minute mix each half hour, the bread is divided, shaped and put in the fridge over night. Next day, 1-2 hour proof and bake in the $1.25 from $ Tree bowls or your $425 creuset Dutch oven. One day and $6 or weeks and $???, You chose.
so much easier if you use grams and milliliters.
typically, the Americans look like they ate all the fat
So satisfying,…bread and butter on a cold rainy day like today
These two cooks really scare me. Ild rather fast then be in a kitchen with these two.
Wow! who'd have thought to bake sour dough from cold to 425 F – but does it matter how quickly your oven hits the desired temperature?
how do you work out 2/3oz, why not just use grams, far more accurate?
Any replacements for the parsnips? Maybe just more potatoes. Like the recipe but honestly, parsnips are awful.
My mouth is watering just looking at those veggies! And the chicken! And sourdough!,😍
probably good info but you lost me at ounces
Been watching cooking videos all day. And that raw chicken segment stood out as having odd horny undertones.
I wish I could watch this on Tv, I’m so grateful for YouTube and ATK for making this available ❤
i watched this
Poking the “fat pockets” is a fake technique. It does nothing. They just need a “thing” to make people think it’s an issue . The similar size piece thing is a joke too as it relates to items that size. Just cut your veg and move on.
Really no recipe and I’m subscribed that’s pretty distasteful…….
I recently started a sourdough starter from scratch (Feb-Mar 2022) and thought the reason for it not really coming together was bc it was too cold in my kitchen overnight. I tried the light bulb on in the oven trick… But it was not getting there. I also so read, you had to let the culture be able to breath, not placing a tight lid on top, so I used a coffee filter with an elastic (new) hair tie band to hold it in place. In my search to learn how to do this right, I came across somewhere explaining if you have hard water, which I do, it is best to use bottled water….OH MY!!! With the next feeding – It bloomed! It floated, it was amazing!! Finally got it to where it had to be….. I came home from work and found my wide mouth ball jar, with the pretty white paper top, almost full to the top, all bubbly and pretty! So excited to finally be able to make a loaf of sourdough bread! Yippee!! OH WoW – oh wait…. what-the…. there was a hole on one side of the top… I've only been trying to get this to work right for almost 3 months,
now, so when I went to stir it, I noticed it was darker this time…What? no…. oh, no…. NOOOO!!! I cried, literally cried…. there, in my jar of risen sourdough, buried, was a curious little field mouse who made his way in, hungry and cold, only to satisfy his needs where he met his untimely death…. I put a metal lid on it and threw it in the garbage… I was done.
NOW April, and I come across your video, where my dear friend just yesterday, gifted me the same Dutch oven… I'm destined to try again…. Maybe with the discard still in the fridge? Maybe? Or maybe I should just start from scratch 😜
Hello
Would love the recipe without giving my credit card number. I’ll have to do it the hard way
super excited to start a starter and have myself some REAL sourdough bread!
“Dear, I’m going to make sourdough bread.” “ Ok, I’ll see you in 3 weeks.”
If you wanted to use precise mesurements you could do what the vast majority of the world does and use metric units. 😉 And there's no such thing as a starter that isn't made with mostly rye full grain flour.
Produced an excellent loaf
I don't want to hear sourdough
Awesome programing! So glad to find so much full content on YouTube for recipes and everything else ATK does so well. Can't wait to try this new way of making Sourdough in cold pot and starting in cold oven. Thankfully no more burns from trying to juggle a screaming hot pot! I do have one question. Why doesn't your sourdough have large holes in the crumb?
he didnt mention anything about the water for the starter
Followed recipe… Turned out dough after a 14hr overnight proof… Turned it out and it was sooooo wet. Couldnt even form it… Where did i go wrong?
Do you know someone with chickens? Sourdough discard makes a great occasional, very healthy treat for my chickens. I spread a very thin layer of it, sprinkled with chia and flax seeds (best sources for omega 3), between 2 sheets of parchment paper and let it dry for a couple of days. The paper will peel away easily when it's dried. Drying it with anything other than parchment paper won't work because it sticks like concrete to everything else. Break it into pieces and the hens love it. The probiotics are so good for them. It has to be spread thin enough to break easily by hand when dried or it will be too hard, with sharp edges, for the chickens to swallow.
Question and a Dr Pepper is at stake. Does flour/ sugar have an expiration date . Do you need to throw out flour sugar if not used after a year two years .
QUESTION: Can you use almond flour after you get the starter going? Im trying to switch to Carnivore/Ketovore and dang it I need some good bread every now and again. I love sourdough but dang is its carby!
Hi
When you say put it under the broiled
do you mean Hi flame , or , Low flame which one should I select ? Thanks for reply if u can .😊
Sour dough made this way has no gluten. The sour eats the gluten and so if you eat gluten-free, sour dough made without yeast is considered gluten free. My daughter’s nutritionist put me on to that.
Wow 😮!
You should be doing metric always when doing bread!
Great sourdough bread recipe!
Why don’t you use the metric system or at least give the equivalents? Wouldn’t it be even more precise ? And I bet your scale uses both systems.
Is the starter kept in the fridge or on the counter?
The chicken is still pink,
😊😋😍😘💔💔😻😻🌷🌼🌹👌🙏👍👏
I know it’s suppose to be that dark, but I don’t like it like that dark.
That looks burnt
Love your videos . Where can I get those rolling racks, I’ve been having a hard time, and I don’t want to spend an arm and a leg! Thanks
Oh, just give me that first slice and a slab of butter and I will be one happy old lady!
Great recipe and technique. Just looks a bit more complicated than the recipe I use from Food52.