I just thought - how beautiful is it that your children, and your children’s children, will always have these videos to look back on of you cooking and baking for your family. These videos will always be a little reminder of how much you loved them. It’s inspiring. 🙏
Interesting how you’re able to capture the essences of it. I started a RU-vid channel probably almost 2 year’s ago and my soul-purpose was for my family to have some of of our favorite recipes. I have to admit it’s a lot of work that goes into to making these videos and I’m by any means savvy when it comes to technology. I do the best I can with what I have which is me and my cell phone no other special equipment since I wasn’t looking at it as means of making a living from it. However I do appreciate the care and work you put into each of your videos and let just say I absolutely love ❤️ your channel
Just that you know, when my husband (a professional baker) did a special workshop in Paris a few months ago, they let the brioche dough go for almost an hour (!!!) in the mixer. The result was nothing less than sublime!
Le pain et la baguette est signature française 🥰 dans les provinces il y aussi le pain plus large comme en Bretagne. Le manque de blé et donc de farine est à l'origine de la révolution....
I have never worked with dough before. A friend of mine gave me starter, I fed it a few times and tried this recipe. And it worked! I got 2 loafs of pretty buns! I was very impressed, thank you!
@@beatrizsandoval4395 absolutely, my only tip would be - don’t overproof it. When it’s proofing for the second time before you put egg yolk on it, make sure it’s not super long, cause the bun will be too sour. But don’t worry, you’ll figure it out! Good luck!
You are living high on the hog 😁 it’s how I grew up too . Fresh butter fresh raw milk fresh veggies an fruit in the summer , eggs from our chickens who got fed the scraps and scratch. Those looked beyond delicious!
I recently started making a sourdough sandwich bread and it has turned out very good the 3 times I’ve made it but I make it basically for grilled cheese sandwiches that my son loves. He says he likes the bread more than the store bought. This morning I used the same bread for French Toast and even though they were good he noticed I used the bread for the grilled cheese sandwiches since it was drier that brioche and he doesn’t like to use Syrup. That’s the reason why I searched for sourdough brioche and you were the first video to pop. I can’t wait to try making it. Thank you 🙏🏼
Whaaaat! I made your hamburger buns not even and week ago and was wishing you had a sourdough brioche recipe/ if that even existed! Such good timing- thank you!!
Other than being creeped out that apparently now the internet can read my mind (I had been wondering within days of this video if there was such thing as sour dough brioche), I am all in. Started my dough last night, about to form the loaf balls for the rise before baking. So was rewatching to make sure I knew the steps. I don't know if it was because it was 26C or 64% humidity yesterday, but I added an extra 1/2 cup of flour to even be able to lift it out of the mixing bowl. The resulting consistency/tackiness seems the same as yours so I believe it needed it. Can't wait to smell it baking, and I will indeed be using it for French toast for dinner tonight.
The cutest french toast eaters ever! YUM! Looks both delightful and healthy. Our u pick blueberry farm is opening at 8 on July 1st. So excited. Thanks for sharing! I love it.
That brioche French bread looks soooo delicious with all that naturally made topping 🤤🤤🤤 I’m gonna have to try and replicate it, especially the blueberry sauce 😋
This looks delicious! 🤗 We live in an old farmhouse too and it can get quite hot in the summer. I will move my starter to all different spots in the house depending on if I need it to rise faster or slower. You can regularly find a bowl of starter on a bookshelf in our living room or I'll even take it to "bed" at night and let it sleep on top of the dresser in the cool air conditioning.😂
My goodness that looks SO good! I have got to get a mixer ASAP! I have been making sourdough bread every week now for a couple months but I need to do more!
This is exciting!! I’m just going to take my sourdough out of the fridge and feed it so I can make this tomorrow ! In the past year or so, almost ever Saturday or second Saturday I make brioche/zopf for our family ! This is so nice that I can use my sourdough now to make it and it will be healthier. Thanks Lisa! Ps. Have you ever thought of making a recipe book on sourdough, and fermenting ? I’d probably be the first to get it 😁
Hi ...I think I manage my sourdough starter in much the same way as you do. However, the flours that we get here in Ireland seem to be very different in their hydration. I can only get ground Einkorn or strong bread flour and if I follow your recipes exactly I get ....not just a wet dough...it's almost liquidy like well whipped cream! (Bear in mind that even in the summer we live with quite high air humidity.) Your Brioche recipe needed an extra cup of flour to make it dry enough to handle at all! Even then it was so wet that it was extreeeeemly hard to manage, BUT...it made the best brioche ever!!! Light and fluffy ...like clouds! I've been a bread maker with sour dough and all other kinds of rising agents for years but this was so good. For the newby bakers....sourdough baking is a slow process...it always takes almost three days to get a loaf... but so very worth it. Thanks Lisa..love your videos.
I would have a hard time cutting into those beautiful loaves to make French toast after all that work to make it! You’re amazing. The French toast looks amazing!
You are so right, I really wanted to add more flour but I just grabbed my coffee and went out of the kitchen because I was so tempted BUT I trusted the process and it did eventually form a dough after about 20 min!!!
With our weather here in Oregon I feel like I’m on the opposite side of the world when you talk about all these berries and summer foods. We don’t even have strawberries in season yet! 😩 it’s been so cold and rainy, we haven’t even put away our winter clothes yet
Is that normal weather for you? If so, you must have a VERY short growing season! We are in Michigan. It's been getting up to 90 in May lately. I could skip that part. We can't plant any earlier, though, because it could freeze two days later. 😂😂
Off subject, but where did you find your salt box? I love anything blue, I have a collection of Delt Blue. I got my mom’s collection and have added to it over the years. We are buying a Victorianism style house buying in 1910 this summer. Want to decorate it in a Victorian style country cottage. Been hitting up the thrift stores the last few months 😊 I found a large cast iron skillet today. And a chair with a needlepoint seat for $5 also.
@@FarmhouseonBoone I did! The only thing I forgot was the egg wash. Waiting on them to cool now. You just never know which version of the recipe is the most updated, or most accurate. Thanks!
I want to make brioche sometime soon! My kitchen aid is not doing well with thick doughs so I don’t think I would be able to use my mixer. Guess that means hand kneading!! 😂
In my experience and in Northern California, not placing the dough in the refrigerator for at least 2 hours after rising in room temperature for 10 hours makes for a very sticky dough and difficult t shape,…
you will find that sourdough definitely is a product of the environment and sourdough bakers need to be observant to their own surroundings and how the sourdough will behave etc.
Hello ! My sourdough is 100% from einkorn flour and I did a lot of 100% einkorn flour bread with it. It is true that it is sticky, and is gives a really dense bread but I really like the taste of it! To help with the loaf, I put some psyllium or grounded chia or flax seeds. The process is also a bit different as the gluten is not the same as in wheat flour loaf. But I never did a 100% einkorn flour brioche with it. Good luck with einkorn :)
Hi! I have a question....considering you guys eat lots of raw dairy, kefir, saurkraut...things like that, do any of you have any issues with tooth decay. I've been wanting to incorporate raw dairy into my diet for multiple reasons with tooth decay being one of them, and I had read about raw dairy and other things can help in that area.
I love all your videos. I have had great success on a lot of different breads but I can’t get this one to come out right, it’s too dense. I don’t know what I’m doing wrong 🤷🏼♀️
