In this video i will show you how to prepare your sourdough starter prior making your dough
I received many questions about my sourdough bread making. such as How do you use your "Mother Starter" to make the bread?
Full recipe here:
[ Ссылка ]
Having a good healthy Mother Starter is important and you must keep it alive. That will be my next video. if you want to know how i began here is my recipe and birth of my sourdough starter:
[ Ссылка ]
Now you have a Mother starter ready you need to think ahead for "Bread-baking day". I generally bake on Saturday, but start the process on Thursday afternoon. Yes, it does take a long time to make good bread. No hands on time that is easy just waiting patiently time. Let nature do the work for me.
For the full printable recipes and tips on baking and cooking check my blog at
www.cookingwithfrenchy.com
you can follow me on Instagram: [ Ссылка ]
you can follow me on facebook: [ Ссылка ]
if you want to know how to make the best:
Mirror glaze: [ Ссылка ]
Chocolate truffles: [ Ссылка ]
Chocolate ganache: [ Ссылка ]
Flan Parisien: [ Ссылка ]
Fish and Prawns skewers: [ Ссылка ]
Mojito in the Bush: [ Ссылка ]
Grilled lobster in the bush: [ Ссылка ]
Classic crème Brulee: [ Ссылка ]
Sticky date Pudding: [ Ссылка ]
Toffee sauce: [ Ссылка ]
Crème Anglaise: [ Ссылка ]
Crepes Suzette: [ Ссылка ]
Crepes: [ Ссылка ]
Gnocchi-Sweet potato: [ Ссылка ]
French butter cookie: [ Ссылка ]
Beef Massale Curry: [ Ссылка ]
Pastry cream or “crème patissiere: [ Ссылка ]
Madeleines-Little sponge cake: [ Ссылка ]
Gluten free Pancakes-you must try: [ Ссылка ]
Best way to cook a whole fish: [ Ссылка ]
How to make your own puff pastry: [ Ссылка ]
Potato salad: [ Ссылка ]
Perfect zingy Mayonnaise: [ Ссылка ]
Vanilla Buttercream icing: [ Ссылка ]
Vanilla sponge: [ Ссылка ]
Vegetarian Paella: [ Ссылка ]
Vegetable stock : [ Ссылка ]
Crackling pork belly and Gravy: [ Ссылка ]
Pound cake-marble cake: [ Ссылка ]
Easy Thai green chicken curry: [ Ссылка ]
Subscribe like and share for more recipes and tips
Thank you and Bon Appetit,
David
