You have a smile of a star. 😅 idid wanted that resipe for so long i wasn't able to get it of the files for same reason so am so glad I found you i make another resipe lust night thy are really very goog but is not sourdough so today iam doing your version. Thank you ❤
Thank you🥹🧡 most of the time I look like a zombie haha, just try to make my self look presentable for these type of videos.☺️ and I’m glad you have made some delicious regular cinnamon rolls! Sourdough can be difficult to work out sometimes, for sure, especially with no videos or pictures. I am hoping this helps, I plan to make a shorter and easier video to follow at some later point too!☺️Hope you enjoy your baking and cinnamon rolls.🧡
Oh my gosh, yes!! Duh! Totally forgot! I am still learning how to get the hang of making these videos. You bake at 350 for 25-30 minutes or until a golden brown I’ll add it to the caption as well.☺️
Hey! Thank you! 🥰 I think for me the dough can be really sticky and hard to work with so adding a bit more flour and working the dough well enough before it goes for a bulk rise is important. Just making sure the gluten is developed enough. Did you do a poke or window pane test before hand? It says it won’t completely pass the window test, but that it almost will and that can help you get a feel if the dough is developed enough before it’s bulk rise.🧡 Did you bake them anyways? Maybe they were okay still? I usually bake flops anyways just to see if they turn out because you never know.☺️
@@HometoSoulBakingCoI have not baked them yet. I was hoping maybe a bit more time will help them rise? 🤷🏻♀️ I’m going to bake them tonight. I used the mixer and went the entire time he has listed which was almost like 18 minutes total time. It seemed like a nice soft dough, pretty much did a window pane I believe. Lol I’m going to try again anyway
@@crystalramirez350 I completely understand. I had a rough go the first couple times myself so maybe just a couple more times feeling it out you’ll know what’s going to work best for you or even just by the next time you’ll know something that will cause a better rise. I know it takes a long time to rise too that’s why I set mine on my stove top otherwise it’s long loooong wait times for it to double, but let me know if you have success next time! Sourodugh can just have minor things that cause it to not cooperate as I’m sure you know, but it’s usually pretty forgiving, I’ve found. I hope it goes well next time! And even tonight, maybe you’ll be surprised.☺️
@@crystalramirez350 some other tips if you didn’t already already do them are just making sure your dough is truly in a warm enough space to have the best efficiency with rising and also shaping it into a bit of a ball like I did pushing the dough to have tension helps rise times as well. 🧡
You make it by taking some of your already peeked starter with flour and water the same way you would feed it normally but take an amount of that out and feeding it in a separate jar to make a younger version of your starter normally at a 1:2:2 ratio or 1:5:5 ratio, so for this irecipe it called for 80g starter, 80g flour and 50g water. It rises faster and is a stronger structured starter for certain bakes one might prefer. ☺️
They look perfect, you did a good job!👏 one thing, the sourdough is easier to dissolve first in the milk, then add the eggs? Yum!
Thank you! And okay, I’ll try that next time.☺️
You have a smile of a star. 😅 idid wanted that resipe for so long i wasn't able to get it of the files for same reason so am so glad I found you i make another resipe lust night thy are really very goog but is not sourdough so today iam doing your version. Thank you ❤
Thank you🥹🧡 most of the time I look like a zombie haha, just try to make my self look presentable for these type of videos.☺️ and I’m glad you have made some delicious regular cinnamon rolls! Sourdough can be difficult to work out sometimes, for sure, especially with no videos or pictures. I am hoping this helps, I plan to make a shorter and easier video to follow at some later point too!☺️Hope you enjoy your baking and cinnamon rolls.🧡
Do you mind providing the baking temp and time please? thanks so much!!
Oh my gosh, yes!! Duh! Totally forgot! I am still learning how to get the hang of making these videos. You bake at 350 for 25-30 minutes or until a golden brown I’ll add it to the caption as well.☺️
No problem!Thank you! I am making them now, wish me luck😂🤞🏽🤞🏽
Your rolls look beautiful. Not sure what I did wrong but my dough did not rise in the refrigerator. Any tips? I want to try again.
Hey! Thank you! 🥰 I think for me the dough can be really sticky and hard to work with so adding a bit more flour and working the dough well enough before it goes for a bulk rise is important. Just making sure the gluten is developed enough. Did you do a poke or window pane test before hand? It says it won’t completely pass the window test, but that it almost will and that can help you get a feel if the dough is developed enough before it’s bulk rise.🧡 Did you bake them anyways? Maybe they were okay still? I usually bake flops anyways just to see if they turn out because you never know.☺️
@@HometoSoulBakingCoI have not baked them yet. I was hoping maybe a bit more time will help them rise? 🤷🏻♀️
I’m going to bake them tonight. I used the mixer and went the entire time he has listed which was almost like 18 minutes total time. It seemed like a nice soft dough, pretty much did a window pane I believe. Lol
I’m going to try again anyway
@@crystalramirez350 I completely understand. I had a rough go the first couple times myself so maybe just a couple more times feeling it out you’ll know what’s going to work best for you or even just by the next time you’ll know something that will cause a better rise. I know it takes a long time to rise too that’s why I set mine on my stove top otherwise it’s long loooong wait times for it to double, but let me know if you have success next time! Sourodugh can just have minor things that cause it to not cooperate as I’m sure you know, but it’s usually pretty forgiving, I’ve found. I hope it goes well next time! And even tonight, maybe you’ll be surprised.☺️
@@crystalramirez350 some other tips if you didn’t already already do them are just making sure your dough is truly in a warm enough space to have the best efficiency with rising and also shaping it into a bit of a ball like I did pushing the dough to have tension helps rise times as well. 🧡
How do you make leiven starter?
You make it by taking some of your already peeked starter with flour and water the same way you would feed it normally but take an amount of that out and feeding it in a separate jar to make a younger version of your starter normally at a 1:2:2 ratio or 1:5:5 ratio, so for this irecipe it called for 80g starter, 80g flour and 50g water. It rises faster and is a stronger structured starter for certain bakes one might prefer. ☺️
Where can i get the recipe?
On the Sourdough Geeks website.☺️
@@HometoSoulBakingCo