It's nice to see you being active again on youtube. From the last video i watched were you announced the arrival of your baby 🎉 i hope everything is going well with your family... and i know how parenting can be extra tough sometimes, so im appreciating your recipe videos more than ever. U didn't have to, but you're here sharing your talent in cooking. Thank you. ❤️
Thanks so much! Happy to be putting out videos again! Yes! Our little one is now a full fledged toddler and challenging us everyday, she’s gorgeous! Thanks so much for watching! 💜
Thanks! Hope you get to try it! That’s so ch a great question! I go into more depth about it on my website (link in the description box.) it’s called a slow rise. The fold helps slow down the rise and the long rise helps it develop deeper flavors. The yeast ferments a little and gives it a deeper bread flavour: totally worth the extra air and effort high is really hands off. I’m making batch tonight to make Sunday night pizza tomorrow!
Pizza lover here 😊😊
I think you speak for ALL of us!!
Wow very tasty so nice look so yummy ❤
It's nice to see you being active again on youtube. From the last video i watched were you announced the arrival of your baby 🎉 i hope everything is going well with your family... and i know how parenting can be extra tough sometimes, so im appreciating your recipe videos more than ever. U didn't have to, but you're here sharing your talent in cooking. Thank you. ❤️
Thanks so much! Happy to be putting out videos again! Yes! Our little one is now a full fledged toddler and challenging us everyday, she’s gorgeous! Thanks so much for watching! 💜
Got to try this looks delicious
Yummy!!! 😋😋
Love ur channel
Looks AMAZING
WOW OK IVE GOT TO MAKE THIS
Yummy! I wish I were your neighbor... maybe I could get some of your guys' leftovers here and there!
Nick this looks so good! Why do you rise in the fridge instead of somewhere warm?
Thanks! Hope you get to try it! That’s so ch a great question! I go into more depth about it on my website (link in the description box.) it’s called a slow rise. The fold helps slow down the rise and the long rise helps it develop deeper flavors. The yeast ferments a little and gives it a deeper bread flavour: totally worth the extra air and effort high is really hands off. I’m making batch tonight to make Sunday night pizza tomorrow!