Відео

Maybe you had the volume too loud 😊

You're very welcome!! So glad you enjoyed :)

You’re so welcome!!

So glad you enjoyed it!!!

Nope, not gluten free. Virtually lactose free, yes, but definitely not gluten free

Thanks! I don’t remember the song 😅

Thank you so much! 🤗🤗 good luck with your bread!!

You can pause the video if you need more time 😁

I understand what you mean. Although everything changes after baking. While the probiotic properties might no longer work, thanks to the kefir the dough has different qualities and aromas and that translates into a different type of bread. For example, if we make a bread with sourdough, the bacteria dies after baking too but it’s still sourdough because of the aromas and the ingredients etc, right? ☺️

Thank you so so much for your kind words!! ☺️☺️☺️

Unfortunately you can’t. Almond flour doesn’t have gluten and you can’t get the elastic dough you get with wheat flour

@@allyoukneadisbread7908 Thank you for your reply!

@@jensiamese you’re welcome! 🤗

@@allyoukneadisbread7908 so then this bread needs gluten and using kefir doesn't make it gluten free; i think it would need more time for that.

@@floscarm yes, this bread is made with wheat flour. I don't know if you can make it with some gluten free flour mix, I never tried, sorry.

That’s a great idea! I like this bread to make subway style sandwiches. It can hold all the fixings very well! 😋

Absolutely! I think you might even be able to use some whey because yogurt is a bit thicker than kefir and the dough might end up stiffer. Try to get a similar consistency and you’ll be good to go!

There are many different ways to create a starter. The one I’m using now is a sibling of my pasta madre. You can find the steps on the link below. For. Regular sourdough starter you just need bread flour (no need for Manitoba) and you don’t need to go through all the steps, just up to day 2 and then just feed it like a regular starter (a small amount once or twice a day) allyoukneadisbread.com/how-to-to-create-lievito-madre-for-panettone/ My previous starter was made following Ken Forkish’s method (but with just 25g, not that large amount of his book), but I find using apple yeast water a faster method :)

@@allyoukneadisbread7908 Thank you so much for your help.😊🙏

@@RGsGoodLife20 you’re so welcome!

@@allyoukneadisbread7908 I need your guidance. Please keep posting. 1.Is Sourdough bread good for health? 2. Can Sourdough be gluten free? 3. Which type of flour is best to use for Sourdough bread?

@@RGsGoodLife20 there are many studies that found sourdough bread is easier to digest and it could be beneficial for people with gluten sensitivities, and I believe it's the only bread "allowed" in special diets, gestational diabetes... but of course, everything we eat counts for our health, so it's not like SD will cure everything. It can be gluten free, if you follow the link I sent before, you can use that fermented water with GF flours. And the flour you can use, really depends on what you have on hand or like, but whatever it is, try to choose unbleached flour. I have an article about SD science, if you're interested in the nerdy side hehehe : allyoukneadisbread.com/the-science-of-your-sourdough-starter/

It’s a dough baby😁

Thank you so much!!

So happy you liked it!!!!

I.just made this again today lol

I'd love to see a picture! Keep in mind that this type of scoring works better in lower hydration dough (no more than 75%), you can do it with higher but it might spread a bit too much (at least for my liking hehe). It's a great way to decorate a loaf and have it as a centerpiece on the table during the holidays!

M Ramilo thank you so much!!!

Sharron Glendinning Clarke thank you so much!

perdona, acabo de ver esto!!! Muchas gracias!! :)

S S it’s still kneading. You can do it by hand if you prefer, it’ll just take you a much longer time. Stretch and folds are not fit for this hydration either since it’s not enough to develop a proper gluten network. Using a machine applies the energy consistently and allows the gluten to develop much better. Keep in mind that with this amount of water the gluten is very dispersed and needs a more powerful kneading to effectively bind gluten proteins with water molecules

All You Knead Is Bread True. I searched for this for hand kneading and you were the top result 😂

S S really? Haha i did it a few times by hand... not anymore! Dough bits flew around the kitchen in every direction and I spent close to 1h if not more 😅😅😅

All You Knead Is Bread 😂 I don’t make much mess, knead it in th bowl with a dough scraper and just lift and stretch it for about 20mins giving it a break every now and again. Abit like this lol: ua-cam.com/video/27y9XQ9JJmE/v-deo.html

I’m glad to know this!! Thank you so much 😊

thank you!! :)

... I subscribed because of the recipes. I hope you can remove the airport jazz from future videos! ☺️🙏🏼

@@roberttschaefer 'Airport Jazz"😂

jackybaby1999 thank you!! 😊😊

Mary Cooks Memorable Dishes thank you! 😊

You can use instant dry yeast and skip the step to activate the yeast (follow the instruction on the instant dry yeast package). You can also try to speed up the fermentation a little bit if you use warm water and warm kefir or by placing the dough in the oven with the light on (oven off). There's never a single way to make a bread recipe, but the one I show here is the one that gave me the best results :)

Agnes Fenoli thank you! Let me know how it turns out when you make it! :)

This. Thank you! Let me know what you think if you make this bread 😊

All You Knead Is Bread I would love to but when I click the recipe I get everything but. Please ad ingredients info.

thank you!!