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tif57t
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tif57t

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Steve, have you ever made Cinnamon Rolls from the basic No Knead recipe?  I'd be interesting in a technique for forming the dough into the oblong square.
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Yes, I even have a little $0.99 ebook for sweet rolls and it is on my to-do video list. Steve
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tif57t

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Love your videos and the instructions are so easy just about anyone could follow them.  I make Sourdough Bread using my own yeast starter and see this method would work perfectly for me.  Have you made Sourdough bread?  Reason I do is that I am Gluten Intolerant and sensed it was the yeast that was causing the problem (using your own yeast starter nulifies the Phytic acid and as well the gluten in the American  wheat products....did a whole lot of research on the internet to discover this out and I'm sure a lot of people with my same problem do not know this fact).  Have used cast iron pots and baking stones and cookie sheets, but am thinking this skillet method would be right up my alley for ease of use.  Those cast iron pots get very hot and are very heavy to handle and at 72 I don't need to create any kitchen "accidents."  I've discovered you CAN make no knead Sourdough bread and subscribed to your web site and am so happy I discovered your videos.  Can't wait to make Hamburger Buns and all the other bread types you make with so much ease.  You are a God send.  Thanks for sharing your knowledge.  By the way, Gluten containing breads cause Rheumatoid Arthritis (as well as a multitude of other diseases) and that is why I searched and searched for a method of making Artisan bread that I could actually eat instead of the Gluten Free bread I've been making with a special ancient grain flour from Maninis (on the internet; they're out of Seattle, WA, which actually is very good to eat as well.  I just missed all those Artisan breads made with wheat flour.
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tif57t

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2 spoons of this and 2 spoons of that are not descriptive enough.  What is a spoon?  Is it a tablespoon or a teaspoon or a soup spoon or what?  Also would be helpful if you'd just print the recipe in the comments otherwise starting and stopping the video is something I should not have to be doing and rewinding if I miss something.  Also showing how you braid this on the video would be most helpful since I've never done this before.  Most cooks who make cooking videos show the process one is supposed to make to create what the cook is attempting to teach you.  Just talking about what to do does not always help anyone.  Would be interested in doing this recipe but just have too many questions.  Would be easier to read it in a book you know, like a regular cookbook.  Even those cookbooks sometimes show pictures of what you're attempting to do step by step.  As well, would be helpful for you to slow down your speaking speed.  Hard to keep up with you since YOU know what your talking about but I do not.  Thanks
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vegangelist's profile photoAyelet Fleming's profile photo
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You are absolutely right. I have corrected the recipe now in the blog from dessert spoon for tbs. Thank you for your feedback :-)
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tif57t

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I know this video was published some years back but I'm gluten free now and just discovered your videos since I was looking to make a GF sourdough starter and your video has been a great help.  Did you ever do a video on completing a boule or loaf of GF sourdough bread?  If you have, I can't seem to find it here, but hoping that you have made a video of GF sourdough bread?  Thanks so much for your response.  Love your accent as well.  I'm located in Texas....you in New Zealand or Britain?
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Kiwi thru and thru.
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tif57t

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Steve, you CAN make No Knead Sourdough bread.  I've done it, but kinda like your mixing techniques better than mine and won't cook the SD Bread in a dutch oven as it always burns.  Will go for the open pot method or skillet method.  Much much easier to make Sourdough Bread the No Knead Method way.  Additionally, for those people that are Gluten Intolerant (like me) you CAN eat Sourdough Bread.  The fun part is making the Starter and mine is bubbling way as I type this and getting ready to mix the flour and starter for its 18 hr proofing.  I'll combine the ingredients at 7PM and at 7AM go for the second 1 to 1-1/2 hr second rise, then bake.  Great bread.  Great videos.  Great teacher.
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tif57t

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Thanks Eric for the primers on Sourdough Starter and the recipe for the bread and how to bake it.  I originally used your Breadtopia web page for regular no knead bread (and made many a loaf).  Then, it appeared (healthwise) that I needed to go gluten free, so no more no knead bread.  Then I very recently found out that people that are gluten intolerant (like me) that these people could successfully eat Sourdough Bread (and, for that matter, any bread they might eat on a European vacation [less gluten in their wheat flour than US versions]) with no gluten intolerance reactions.  Happy me since I found out that nugget of information!  So here I am again at Breadtopia and looking for a no knead Sourdough bread recipe.  Lucky me, you once again, came through with a fine recipe and really good video.  Thanks for all your efforts....they have not gone to waste on me.  Have made regular Sourdough bread with all the kneading involved, but at my age (72), was looking for something that didn't zap all my energy with all the kneading required.  Thanks again, you're a gem!
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tif57t

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Please share your recipe as I'm very interested in how you made it as well as how did you make the starter? Thank you for considering my question.
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tif57t

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I'm sorry Chandra but you're wrong.  If you use Maninis Ancient Grain Flour then your bread will taste worlds better than any no knead gluten containing bread you've ever eaten.  Just nothing beats the taste of their flour.  Maninis has a web and Facebook page.  I constantly see comments that gluten free bread has a different texture (more dense) and not as tasty.  Now I've been using Maninis Ancient Grain Flour (they have several types as well as a pasta flour) and all and I mean ALL the loaves I make come out light and extremely tasty.  I've been using Maninis for 3 yrs now.  The Maninis flours are simple to use, fool proof and very very consistent in results.  I've tried everything else out there that GF bakers are promoting but nothing matches Maninis.  Each 5 pound bag makes 8 loaves of bread and Maninis is located in Seattle, WA (I'm in TX) so I pay the shipping but even so the price per loaf of the bread I bake is more or less $4.50/loaf.  It takes approx 90 min from start to finish to make a Maninis GF loaf of bread.  I rise the dough using a heating pad, put the loaf pan with dough in it on the heating pad (heated to high), then top with the bottom portion of a plastic clear shoe box (purch at Walmart) and the bread dough rises exactly 35 min every time.  Always works perfectly.  I blend the mix in my Kitchenaid mixer, bake in static oven (no convection can be used or loaf rises improperly). I use coconut oil, apple cider vinegar, 1 egg, 1 egg white (liquid egg whites in milk container-like box), 110 deg water (5/8 cup).
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