This even got lampooned on South park. Whenever Americans discover something niche from Europe that has been aroundn for a long time and they never knew about it and then go over it the whole internet in tons of videos how to make it.

Does this smell stronger than ordinary bread from the shop?

I did not know what that bowl was for when I saw it at my kitchen store. It does create a beautiful pattern to the loaf. Very informative.

Can you please share the quantity of each ingredient?. I am following you for making sour dough starter.

yummmmm!!!!

These look delicious!!!

how much is 50 grams?

How does your starter look runny? I been doing 50g water and flour just like you but it's so stiff and not runny at all. Using organic rye flour only. Any guesses?

Can I add little salt while fermenting so that it rises fast

Yay! I asked this question during the live broadcast. Thank you for this! ❤

Is organic gluten-free flour ok to start?

Name of the song?

What is graham flour? I always thought I needed it to make graham crackers. Help. I'm confused. Many thanks for the videos.

Omg this seems delicious 😋

Won’t be the same as regular graham crackers… the whole wheat flour used is more coarsely ground than the traditional wheat flour, which is finely ground. You can buy the right flour and it makes a huge difference.

Hi Zoe! This is so helpful and clear! Thank you for this video ❤ I’m 3 days in to my starter and it’s very very sticky, even difficult to poor into another jar. It has plenty of bubbles and appears to be rising. Is it normal for it to be so sticky? Thanks!

Why would you double up the pans?

Hmmmm how much flour? I've checked this video many time and your website and everything in between.

She's cute.

Colour coordination video.... next

I love this channel, thank you OP! I heard on the @sourdoughjourney channel that that second day rise you saw is due to bacteria, and not the good kind. It's normal for this to happen, the yeast will eventually take over and drive out the bad bacteria (he says after 14 feeding cycles). He also cautions against using the starter until it's a lot more mature than just the two days (due to the bacteria).

I’ve never seen Graham crackers like these. Where can I purchase these or is there a recipe?

Looks heavenly. Thanks for sharing.

Instead of a 100% hydration you need to do a 1 2 2 ratio more flour less water

Newbie here and your video was a breath of fresh air. Thank you for the simple instructions! I’ve been wanting to try sourdough for years but always felt overwhelmed with the starter process. Thank you fir sharing your wisdom🥰♥️

After you use some of the starter from the jar for the recipe, with whats left in the jar do you continue to feed that to keep starter alive?

Thank you ❤ I’m learning!

It's Betsy from New Jersey. I've loved you for many years--you are always a delight. I would love to meet you in person. Thank you for all you do.

I am going to bake this, looks amazing! I love coconut.

Thank you for sharing your talents. I have a question for you. Have you tried using cold or frozen butter, but using a grater to grate the butter into the dry mix? I was told it works great, but I haven’t tried it yet. Thanks darling. I loved the whoopsie! I make them all the time.

Do you have a macaron recipe in your new cookie cookbook

CONGRATULATIONS ZOE 🎉 🍾🥂 💛 I am definitely buying your book 📕 😊

Zoey, are your books in Barnes and Noble

I have watched so many videos but this video is the easiest one to follow and understand. I’m on day 2 but already saw bubbles in my jar.

Hello from Oregon

Thanks for sharing this recipe ZOE it looks amazing💕

You are so much fun to watch! I’ve been making rugelach for almost 40 years 😮 but haven’t used cream cheese in them so I’m definitely going to try these. I’m enjoying your book so much. Thank you 💖

Your video was the most understandable recipe for starter I have come across in the last 3 days...thank-you!

What do you with the beans you have from years ago do you take them out and dry them and grind them?

I'm watching from CARACAS, Venezuela 🇻🇪!!!! Love your cooking recipe 😬🫶🏻🤩🥰🥰🥰🥰

I'm watching this after the live session....from Zimbabwe.

Am I the only one who loves her voice and videos ❤

Hello from British Columbia Canada

I’am from Canada 🇨🇦

The Woodlands, Texas! Can't wait to try these I've never made them. Love your channel.❤

Hello from Valley Forge Pennsylania. Just rec'd your Cookie Cook Book and can't wait for Christmas baking season!

You are a delight to watch and I always learn so much from you!

Watching from Coppell, Texas!

Greeting from New Mexico!

Hi. I am in Australia 😊