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You have to pay to get the receipt! Nevermind, I'll find it somewhere else
Waste of time. No detail. Why bother making such a video??
Half a video, no baking instructions.
Where do you stow it while it rests for 18 hours? On the counter or in a cupboard, perhaps? How much would it be accelerated if you let it rest in a warming drawer, 100°F/43°C max?
Why don’t you give the whole recipe. What size pan? Thanks
Jesus's dude. Use g ffs!
I bet the lager/vinegar in a pizza dough would be a nice addition for a fermented taste!
How’s the drunk yeast perform? 😅
15 + 1/8 ounce? Come on ATK…. 3/4 of a tsp going to make ANY DIFFERENCE?????
I would love to try some bread with bear and vinegar in it
If you have to wait 8-18 hours anyway, why not just do real sourdough?
Glad to hear the flour in weight.
Did he throw that yeast in on top of the salt? OMG!😬
Ah yes, that 1/8th ounce of flour. VERY Important
What kind of lager?
Can someone translate to american…. TY 💜
Can we replace the lager with more water?
First