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Home » Video Tutorials

Video Tutorials

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YouTube Video UCzAVICRgB_fWgDHXYkUmIfw_gv3kAB3lDTQ Today I'm sharing with you the best dutch ovens for bread baking. I'm comparing the Challenger Bread Pan, Lodge Dutch Ovens, Le Creuset, and Emile Henry Bread Cloche. <br /><br />Written Article: https://bit.ly/3bRjGmk<br /><br />LINKS FOR PANS FEATURED (affiliate links) <br />Challenger Bread Pan: https://challengerbreadware.com/ref/bakerbettie/<br />Cast Iron Lodge Dutch Oven: https://amzn.to/3eRuQHl<br />Enamel Coated Lodge Dutch Oven: https://amzn.to/36nAUTY<br />Le Creuset Covered Casserole Dish: https://amzn.to/32zhvOK<br />Emile Henry Bread Cloche: https://amzn.to/36pICgk<br />-------------------------------------------------------------------------<br />SUBSCRIBE ► https://www.youtube.com/c/BakerBettie<br />Online Baking School ► https://betterbakingschool.com/<br />Vintage Kitchen Shop ► https://www.etsy.com/shop/BakerBettieshop<br />-------------------------------------------------------------------------<br />Timestamps:<br />0:00- Best Dutch Ovens for Bread Baking <br />2:22- Challenger Bread Pan Review<br />5:44- Comparing Cast Iron vs Enamel Dutch Ovens<br />6:18- Cast Iron Lodge Dutch Oven Review<br />7:20- Enamel Lodge Dutch Oven Review<br />10:16- Le Creuset Covered Casserole Dish for Bread<br />11:28- Emile Henry Bread Cloche Review<br />13:29- Wrap Up<br />-------------------------------------------------------------------------<br />Sourdough for Beginners Playlist: https://www.youtube.com/watch?v=ViD0zAovcWs&list=PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf
Baker Bettie 88.6K Subscribe
Best Dutch Ovens for Bread Baking | Challenger Bread Pan, Lodge, Le Creuset, Bread Cloche
Baker Bettie November 11, 2020 9:24 pm
Today I'm sharing with you the best dutch ovens for bread baking. I'm comparing the Challenger Bread Pan, Lodge Dutch Ovens, Le Creuset, and Emile Henry Bread Cloche. <br /><br />Written Article: https://bit.ly/3bRjGmk<br /><br />LINKS FOR PANS FEATURED (affiliate links) <br />Challenger Bread Pan: https://challengerbreadware.com/ref/bakerbettie/<br />Cast Iron Lodge Dutch Oven: https://amzn.to/3eRuQHl<br />Enamel Coated Lodge Dutch Oven: https://amzn.to/36nAUTY<br />Le Creuset Covered Casserole Dish: https://amzn.to/32zhvOK<br />Emile Henry Bread Cloche: https://amzn.to/36pICgk<br />-------------------------------------------------------------------------<br />SUBSCRIBE ► https://www.youtube.com/c/BakerBettie<br />Online Baking School ► https://betterbakingschool.com/<br />Vintage Kitchen Shop ► https://www.etsy.com/shop/BakerBettieshop<br />-------------------------------------------------------------------------<br />Timestamps:<br />0:00- Best Dutch Ovens for Bread Baking <br />2:22- Challenger Bread Pan Review<br />5:44- Comparing Cast Iron vs Enamel Dutch Ovens<br />6:18- Cast Iron Lodge Dutch Oven Review<br />7:20- Enamel Lodge Dutch Oven Review<br />10:16- Le Creuset Covered Casserole Dish for Bread<br />11:28- Emile Henry Bread Cloche Review<br />13:29- Wrap Up<br />-------------------------------------------------------------------------<br />Sourdough for Beginners Playlist: https://www.youtube.com/watch?v=ViD0zAovcWs&list=PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf

Today I'm sharing with you the best dutch ovens for bread baking. I'm comparing the Challenger Bread Pan, Lodge Dutch Ovens, Le Creuset, and Emile...

YouTube Video UCzAVICRgB_fWgDHXYkUmIfw_gv3kAB3lDTQ

Best Dutch Ovens for Bread Baking | Challenger Bread Pan, Lodge, Le Creuset, Bread Cloche

Baker Bettie 98.3K views November 11, 2020 9:24 pm

In today's video I want to walk you through three different shaping techniques: a boule, a batard, and a sandwich loaf. Sourdough bread can be tricky to work with, so I'm also sharing my tips for successfully working with sticky dough. We're also addressing what pre-shaping is and how to do it. <br /><br />Video that goes through the whole sourdough bread process ►https://www.youtube.com/watch?v=Qf1mHXKNDHc&list=PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf<br />Sourdough Playlist ► https://www.youtube.com/playlist?list=PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf<br /><br />-------------------------------------------------------------------------<br />SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1<br />Online Baking School ► https://betterbakingschool.com/<br />Vintage Kitchen Shop ► https://www.etsy.com/shop/BakerBettieShop<br />-------------------------------------------------------------------------<br />Timestamps:<br />0:00 Introduction<br />1:02 Tips for Working with Sticky Dough<br />3:10 How to Pre-Shape <br />5:41 Prepping a Banneton Basket<br />7:38 How to Shape a Sourdough Boule<br />12:04 Pre-shaping a Batard<br />14:11 How to Shape a Batard<br />16:01 How to Stitch Your Dough<br />17:59 How to Shape a Sandwich Loaf<br />22:20 Wrap Up<br />-------------------------------------------------------------------------<br />SOURDOUGH TOOLS (affiliate links)<br />Flour Duster: https://amzn.to/35qglWl<br />Bowl Scraper: https://amzn.to/2zOEC9q<br />Bench Scraper: https://amzn.to/2Q8RUZc<br />Round Banneton Basket: https://amzn.to/2QcoDwE<br />Oval Banneton Basket: https://amzn.to/2O52VZ8<br />Tea Strainer/Flour Duster: https://amzn.to/3dOLXc9<br />Bread Lame: https://amzn.to/30j080z<br />Kitchen Scale: https://amzn.to/2Lnffkd<br />Digital Thermometer: https://amzn.to/2HI6MHA<br />34 oz Ikea Glass Container that I use: https://bit.ly/2lAqw7s<br />Another Container Option for your Starter: https://amzn.to/2Li8gu1<br />Dutch Oven: https://amzn.to/2Lh0bWp<br />---------------------------------------------------------------------------<br />FOLLOW ME ON: <br />Facebook: http://www.facebook.com/bakerbettie<br />Instagram: http://instagram.com/bakerbettie<br />Email Subscription: https://bit.ly/2RJS1ZA<br />Website: http://BakerBettie.com<br />--------------------------------------------------------------------------

In today's video I want to walk you through three different shaping techniques: a boule, a batard, and a sandwich loaf. Sourdough bread can be tricky...

YouTube Video UCzAVICRgB_fWgDHXYkUmIfw_z7Mnxzy-tvI

Beginner Sourdough BREAD SHAPING Techniques & Tips for STICKY DOUGH | boule, batard, sandwich loaf

Baker Bettie 20.1K views October 22, 2020 9:47 pm

Today's video is all about making a pie crust that is flaky, buttery, and doesn't shrink on you! Pie season is here and I want to give you all of my tips on making pie crust from scratch. I promise it's worth the effort and much easier than you might think! <br /><br />This video is a bit long because I wanted to be very thorough. I'm hoping it feels like a masterclass that you can bake along with. If you want to skip around in the video, hover over the progress bar to see the chapters so you can jump to the section you are interested in! Timestamps are also listed below. <br /><br />Pie Crust Recipe► https://bakerbettie.com/how-to-make-pie-crust/<br />Peanut Butter Chocolate Chip Pie Recipe► https://bakerbettie.com/peanut-butter-chocolate-chip-cream-pie<br />Apple Berry Pie Recipe► https://bakerbettie.com/berry-apple-pie/<br />-------------------------------------------------------------------------<br />SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1<br />Online Baking School ► https://betterbakingschool.com/<br />Vintage Kitchen Shop ► https://www.etsy.com/shop/BakerBettieShop<br />-------------------------------------------------------------------------<br />Timestamps:<br />0:00 Introduction<br />1:48 Mixing the Pie Dough<br />10:30 Refrigerating and Resting the Dough<br />12:23 Rolling out Pie Crust<br />17:47 Crimping<br />20:32 Blind Baking<br />22:50 Making a Double Crust<br />24:45 Lattice Crust<br />28:17 Weaving the Lattice<br />31:10 Crimping a Double Crust<br />33:18 Filling the Cream Pie<br />34:20 Baked Apple Berry Pie<br />34:49 Wrap up<br />---------------------------------------------------------------------------<br />SINGLE CRUST INGREDIENTS<br />150 g (1 1/4 cup) all-purpose flour<br />1/2 tsp kosher salt<br />70 g (5 TBSP) unsalted butter, cold <br />25 g (2 TBSP) shortening or lard, cold <br />2-4 TBSP ice water <br /><br />DOUBLE CRUST INGREDIENTS<br />300 g (2 1/2 cups) all-purpose flour<br />1 tsp kosher salt<br />140 g (10 TBSP) unsalted butter, cold<br />50 g (1/4 cup) shortening or lard, cold<br />4-8 TBSP ice water<br />---------------------------------------------------------------------------<br />Pie Tools I use and Recommend (affiliate links)<br />Digital Scale: https://amzn.to/3nqWtdW<br />Rolling Pin: https://amzn.to/3jDLE66<br />Pie Plate: https://amzn.to/3nonBub<br />Bench Knife: https://amzn.to/2Gvw7qw<br />Offset Spatula: https://amzn.to/3loWflZ<br />Pie Server: https://amzn.to/3jDPSe0<br />---------------------------------------------------------------------------<br />FOLLOW ME ON: <br />Facebook: http://www.facebook.com/bakerbettie<br />Instagram: http://instagram.com/bakerbettie<br />Email Subscription: https://bit.ly/2RJS1ZA<br />Website: http://BakerBettie.com<br />--------------------------------------------------------------------------

Today's video is all about making a pie crust that is flaky, buttery, and doesn't shrink on you! Pie season is here and I want to give you all of my...

YouTube Video UCzAVICRgB_fWgDHXYkUmIfw_4XJTo1fmwRY

Pie Crust Masterclass with Baker Bettie | pie dough, reducing shrinkage, lattice crust, blind baking

Baker Bettie 6.1K views October 6, 2020 11:02 pm

Today I'm bringing you one of my most highly requested recipes: Sourdough Sandwich Bread! <br />This recipe bakes into a tall loaf with a soft crust and chewy interior. It makes the perfect BLT sandwiches and it's incredibly easy to make! The full written recipe with example timelines is linked below. <br /><br />FULL RECIPE ► https://bakerbettie.com/sourdough-sandwich-bread/<br />SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1<br />Online Baking School ►https://betterbakingschool.com/<br /><br />-------------------------------------------------------------------------<br />PRODUCTS USED IN THIS RECIPE (affiliate links)<br />Kitchen Scale: https://amzn.to/2Da2PMs<br />Silicone Spatula: https://amzn.to/33n9g9J<br />Shower Cap: https://amzn.to/33jLJX6<br />Bowl Scraper: https://amzn.to/3gnikz1<br />Bench Knife: https://amzn.to/30o1VVH<br />Loaf Pans: https://amzn.to/3k3l5Ia<br />Baking Stone: https://amzn.to/33cQHmS<br />Bread Knife: https://amzn.to/2D3V0YZ<br />The Bread Box I use to Store my Bread: https://amzn.to/33iNe87<br />---------------------------------------------------------------------------<br />FOLLOW ME ON: <br />Facebook: http://www.facebook.com/bakerbettie<br />Instagram: http://instagram.com/bakerbettie<br />Email Subscription: https://bit.ly/2RJS1ZA<br />Website: http://BakerBettie.com<br />--------------------------------------------------------------------------

Today I'm bringing you one of my most highly requested recipes: Sourdough Sandwich Bread!
This recipe bakes into a tall loaf with a soft crust...

YouTube Video VVV6QVZJQ1JnQl9mV2dESFhZa1VtSWZ3Lkg2YUQ5WVBXblBF

Sourdough Sandwich Bread Full Process, Soft Sourdough Loaf

Baker Bettie views September 8, 2020 10:42 am

YouTube Video VVV6QVZJQ1JnQl9mV2dESFhZa1VtSWZ3LnJrNTZCSGdvLWFJ

Baker Bettie Live Stream

Baker Bettie views August 30, 2020 2:00 pm

I am so excited you are joining me for this fun cookie bake along! This event is in support of Cookies4SMA! If you would like to read more about this fundraiser or donate directly to it, you can find it here: https://www.gofundme.com/f/cookies4SMA <br />All proceeds from this event will also be donated! <br /><br />The livestream will start promptly at 1:00 PM CT on Sunday, August 30th and should last about 1 Hour and 30 Minutes. <br />If you are unable to join at the time of the livestream, it will stay up at this link for you to watch when you are able. <br /><br />You are welcome to just watch the workshop and learn, or to bake along with us! <br /><br />If you would like to bake along with us, make sure you have all of the ingredients and equipment easily accessible to you. Take your eggs and butter out of the fridge about 1 hour before we start and I recommend taking about 15 minutes before the livestream starts to organize all of your ingredients and equipment so that you are set up and ready to go to bake along with us if you wish! <br /><br />I will also be showing you how you can freeze the cookies before baking so if you do not want to bake 2 full batches of cookies that day, you can freeze some of them for a later date! <br /><br />Here is what you will want to have ready to go: <br />-Ingredients for the recipes available to you here: https://docs.google.com/document/d/1g2EmK-yQPuZLEgaHtXHRjIcW-eSnBFZrjdAwARlwUug/edit?usp=sharing<br />-Small Saucepan<br />-Small skillet (optional, if you will be using pecans in your cookies)<br />-Food processor or blender (optional, if you want to make your oats into oat flour, you can leave them whole if you like)<br />-Silicone Spatula or Mixing Spoon<br />-2- Large Mixing Bowls (or 1 large mixing bowl + bowl of stand mixer)<br />-2 Sheet Pans or Cookie Sheets<br />-Parchment Paper<br />-Large Cookie Scoop or Spoon for portioning<br />-Stand Mixer or Hand Mixer<br />-Rolling Pin or round bottle for rolling dough<br />-Cookie cutter(s) of choice<br />-Small offset spatula, butter knife, and/or piping bag and tips for decorating sugar cookies

I am so excited you are joining me for this fun cookie bake along! This event is in support of Cookies4SMA! If you would like to read more about this...

YouTube Video VVV6QVZJQ1JnQl9mV2dESFhZa1VtSWZ3LkdCam9yUzlTQVZ3

Cookies4SMA Livesteam

Baker Bettie views August 23, 2020 7:42 pm

Strawberry pretzel salad is a three layered dessert that consists of a pretzel crust, a no-bake cheesecake filling, and a strawberry jello topping.<br />FULL RECIPE ► https://bakerbettie.com/strawberry-pretzel-salad/<br />SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1<br />Online Baking School ►https://betterbakingschool.com/<br />-------------------------------------------------------------------------<br />PRODUCTS USED IN THIS RECIPE (affiliate links)<br />Kitchen Scale: https://amzn.to/2Da2PMs<br />Silicone Spatula: https://amzn.to/33n9g9J<br />Rolling Pin: https://amzn.to/3gEJUYC<br />9x13 Glass Pan: https://amzn.to/2XFCZam<br />Hand Mixer: https://amzn.to/3kqHRts<br />Offset Spatula: https://amzn.to/2DFZkxt<br />---------------------------------------------------------------------------<br />FOLLOW ME ON: <br />Facebook: http://www.facebook.com/bakerbettie<br />Instagram: http://instagram.com/bakerbettie<br />Email Subscription: https://bit.ly/2RJS1ZA<br />Website: http://BakerBettie.com<br />--------------------------------------------------------------------------<br />INGREDIENTS<br />For the Jello Layer<br />-2- 3 oz (85 gr) packages of strawberry jello<br />-2 cups (480 ml) boiling water<br />-1 lb (450 gr) strawberries (*see note for using frozen)<br /><br />For the Crust<br />-4 heaping cups (150 gr) Pretzels<br />-6 tbsp (85 gr) butter, melted<br />-1/4 cup (50 gr) granulated sugar<br /><br />For the Cream Cheese Layer<br />-8 oz (227 gr) cream cheese, room temperature<br />-1/2 cup (100 gr) sugar<br />-1 tbsp lemon zest (*optional)<br />-2 tbsp lemon juice (*optional)<br />-1 cup (240 ml) cold heavy cream, whipping cream, or double cream (cannot be half and half or light cream, see note for using cool whip)

Strawberry pretzel salad is a three layered dessert that consists of a pretzel crust, a no-bake cheesecake filling, and a strawberry jello...

YouTube Video VVV6QVZJQ1JnQl9mV2dESFhZa1VtSWZ3LnhOT0V0VFJBVFFR

Strawberry Pretzel Salad (Dessert)

Baker Bettie views August 7, 2020 3:03 pm

In baking, many recipes call for an egg wash to be brushed on the baked good before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny.<br /><br />An egg wash is made simply by whisking together an egg with about a tablespoon of water. Most baker’s don’t actually measure the amount of water that is whisked in, they just eyeball it until it looks like it is the right consistency.<br /><br />You want to make sure that the egg white and yolk are completely incorporated and thin enough to easily brush on your dough with a pastry brush.

In baking, many recipes call for an egg wash to be brushed on the baked good before it goes into the oven. The purpose of this is to give the final...

YouTube Video VVV6QVZJQ1JnQl9mV2dESFhZa1VtSWZ3Lm16aDhfQXJ1QzVn

How to Make and Use an Egg Wash | Baking Basics

Baker Bettie views August 3, 2020 8:51 pm

This is my favorite homemade sandwich bread. It is a soft seeded bread that is super hearty and easy to make! It makes beautiful sandwiches and is a folded dough- which is essentially a no-knead bread! It will become a fast favorite! <br /><br />FULL RECIPE ► https://bakerbettie.com/seeded-sandwich-bread/<br />SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1<br />Online Baking School ►https://betterbakingschool.com/<br />-------------------------------------------------------------------------<br />PRODUCTS USED IN THIS RECIPE (affiliate links)<br />Kitchen Scale: https://amzn.to/2Da2PMs<br />Silicone Spatula: https://amzn.to/33n9g9J<br />Shower Cap: https://amzn.to/33jLJX6<br />Bowl Scraper: https://amzn.to/3gnikz1<br />Bench Knife: https://amzn.to/30o1VVH<br />Loaf Pans: https://amzn.to/3k3l5Ia<br />Pastry Brush: https://amzn.to/3gmLL49<br />Bread Knife: https://amzn.to/2D3V0YZ<br />The Bread Box I use to Store my Bread: https://amzn.to/33iNe87<br />---------------------------------------------------------------------------<br />FOLLOW ME ON: <br />Facebook: http://www.facebook.com/bakerbettie<br />Instagram: http://instagram.com/bakerbettie<br />Email Subscription: https://bit.ly/2RJS1ZA<br />Website: http://BakerBettie.com<br />--------------------------------------------------------------------------<br />INGREDIENTS (for 2 loaves):<br />For a Full Batch (makes 2 loaves)<br />-600 gr (2 1/2 cups, 600 ml) slightly warm water (around 110-125 F, 43-51 C)<br />-7 gr (1 package, 2 1/4 tsp) active dry or rapid rise yeast<br />-about 1 tsp of sugar (to proof yeast)<br />-540 gr (4 1/2 cups) bread flour or unbleached all purpose flour<br />-210 gr (1 3/4 cup) whole wheat flour<br />-2 tsp fine sea salt or kosher salt<br />-50 gr (1/2 cup) rolled oats<br />-30 gr (1/4 cup) sesame seeds (white or black)<br />-60 gr (1/2 cup) sunflower seeds<br />-20 gr (2 tbsp) flax seeds or flax meal<br />-56 gr (1/4 cup, 60 ml) neutral flavored oil<br />-60 gr (3 tbsp) honey or agave syrup<br /><br />For a Half Batch (makes 1 loaf)<br />-300 gr (1 1/2 cup, 300 ml) slightly warm water (around 110-125 F, 43-51 C)<br />-4 gr (1/2 package, 1 1/8 tsp) active dry or rapid rise yeast<br />-about 1/2 tsp of sugar (to proof yeast)<br />-270 gr (2 1/4 cups) bread flour or unbleached all purpose flour<br />-105 gr (3/4 cup + 2 tbsp) whole wheat flour<br />-1 tsp fine sea salt or kosher salt<br />-25 gr (1/4 cup) rolled oats<br />-15 gr (2 tbsp) sesame seeds (white or black)<br />-30 gr (1/4 cup) sunflower seeds<br />-10 gr (1 tbsp) flax seeds or flax meal<br />-28 gr (2 tbsp, 30 ml) neutral flavored oil<br />-30 gr (1 1/2 tsp) honey or agave syrup<br />---------------------------------------------------------------------------

This is my favorite homemade sandwich bread. It is a soft seeded bread that is super hearty and easy to make! It makes beautiful sandwiches and is a...

YouTube Video VVV6QVZJQ1JnQl9mV2dESFhZa1VtSWZ3LmQtUEFlbmJCaERJ

Soft Seeded Sandwich Bread

Baker Bettie views August 2, 2020 1:14 pm

This mouth puckering lemon curd tart is incredibly easy to make. Both the crust and the filling call for very few ingredients, and unlike most lemon curd fillings, you do not need to cook it first. Just blend the filling and pour it straight into the unbaked crust to set up in the oven.<br /><br />FULL RECIPE ► https://bakerbettie.com/lemon-curd-tart/<br />SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1<br />Better Baking School ►https://betterbakingschool.com/<br />-------------------------------------------------------------------------<br />PRODUCTS USED IN THIS RECIPE (affiliate links)<br />Rectangular Tart Pan: https://amzn.to/3dWTOCW<br />Mini Food Processor: https://amzn.to/3goIcdE<br />Favorite Silicon Spatula: https://amzn.to/3gg3udk<br />Sheet Pan: https://amzn.to/3irlUtk<br />---------------------------------------------------------------------------<br />FOLLOW ME ON: <br />Facebook: http://www.facebook.com/bakerbettie<br />Instagram: http://instagram.com/bakerbettie<br />Email Subscription: https://bit.ly/2RJS1ZA<br />Website: http://BakerBettie.com<br />--------------------------------------------------------------------------

This mouth puckering lemon curd tart is incredibly easy to make. Both the crust and the filling call for very few ingredients, and unlike most lemon...

YouTube Video VVV6QVZJQ1JnQl9mV2dESFhZa1VtSWZ3LkR6ODRaQUxEeGFJ

🍋 Lemon Curd Tart with Shortbread Crust

Baker Bettie views July 3, 2020 10:03 am

Today I am introducing to you the newest cake instructor for my online baking school: Erin Martin of ECBG Cake Studio! Erin is walking you step-by-step through the process of making ice cream cone cake pops, also known as cake cones! You can use the scraps from your cake after leveling or you can use any pre-baked cake you like! Erin is also the instructor of a brand new Essentials Cake Skills class called: How to Make the Perfect Birthday Cake! Linked below. <br /><br />Enroll in Erin's Cake Course ►https://betterbakingschool.com/p/making-the-perfect-birthday-cake-with-ecbg-cake-stuido<br />Better Baking School ►https://betterbakingschool.com/<br /><br />Follow Erin on Instagram: https://www.instagram.com/ecbg_studio/<br />ECBG Cake Stuido Website: ecbgstudio.com <br />--------------------------------------------------------------------------<br />Tools Used in this Tutorial (affiliate links):<br />3/4 oz Purple Scoop: https://amzn.to/2yOitLl<br />Cake Cones: https://amzn.to/3gJjaXI<br />Chocolate Balls: https://amzn.to/2Bco9zA<br />Chocolate Candy Melts: https://amzn.to/2AskLAa<br />6" Styrofoam Cake Dummy: https://amzn.to/2Xlx1eZ<br />--------------------------------------------------------------------------<br />Approximate Ingredient Amounts: <br />Note: Cake pops do not need accurate measuring and you can eyeball the amounts. But here are some starting points for you.<br /><br />*Makes About 16 Cake Pops<br />-About 1/2 an 8" round cake (any flavor your like, or you can use cake scraps)<br />-About 1 cup of frosting (can be any frosting you like)<br />-About 12oz Candy Melts<br />-16 Mini Cake Cones<br />-Sprinkles of Choice

Today I am introducing to you the newest cake instructor for my online baking school: Erin Martin of ECBG Cake Studio! Erin is walking you...

YouTube Video VVV6QVZJQ1JnQl9mV2dESFhZa1VtSWZ3LnpZUF9DZUZNUEk4

ICE CREAM CONE CAKE POPS | cake cones

Baker Bettie views June 25, 2020 10:10 am

Today I want to walk you through all of the nuances of your sourdough starter to help you better understand the different approaches. We will be covering how to feed your starter, what flour to use when feeding, starter ratios, using your starter in a bread dough, what a leaven is and how to create one, how to change the timing of your feedings and how to speed up or slow down your starter cycle. <br />--------------------------------------------------------------------------<br />Watch the Whole Sourdough Series Here ► https://bit.ly/33FT7KS<br />Make a Sourdough Starter ► https://bit.ly/398ZGXd<br />Understanding Sourdough Bread ► https://www.youtube.com/watch?v=Qf1mHXKNDHc<br />Sourdough Discard ► https://www.youtube.com/watch?v=pK_cccTmn68<br />Maintaining Your Starter ► https://www.youtube.com/watch?v=IpLNh5OHv_U<br />No-Knead Sourdough Bread Recipe ► https://bit.ly/2QxLK2r<br />SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1<br />Better Baking School ►https://betterbakingschool.com/<br />-------------------------------------------------------------------------<br />Here are a few timestamps that might be useful: <br />1:54 Feeding Your Starter & Starter Feeding Ratios<br />4:13 Increasing or Decreasing Your Starter Amount<br />5:34 Starter Cycle after Feeding<br />6:41 Starter Peak Point<br />8:09 Factors for Cycle Speed<br />8:42 When to Feed Your Starter<br />11:35 Changing the Ratios or Feedings of Your Starter<br />12:22 When is Your Starter Ready to Go into Your Bread Dough<br />12:22 How Your Bread Changes Depending on Where in the Cycle You Use Your Starter<br />15:43 Creating a Leaven or "Offshoot" Starter<br />17:20 Adjusting the Timing of Your Feedings<br />19:01 What to Do After Using Your Starter in a Dough<br />20:00 What Kind of Flour to Feed Your Starter<br />22:10 Changing the Type of Flour You Use to Feed<br />23:30 Storing & Feeding from the Refrigerator<br />25:31 Sourdough Discard<br />--------------------------------------------------------------------------<br />SOURDOUGH STARTER TOOLS (affiliate links): <br />Kitchen Scale: https://amzn.to/2Lnffkd<br />Digital Thermometer: https://amzn.to/2HI6MHA<br />34 oz Ikea Glass Container that I use: https://bit.ly/2lAqw7s<br />Another Container Option for your Starter: https://amzn.to/2Li8gu1<br />Small Rubber Spatula: https://amzn.to/2UoIWpi<br />--------------------------------------------------------------------------<br />SOURDOUGH TOOLS (affiliate links): <br />Starter Jars: https://www.ikea.com/us/en/p/ikea-365-jar-with-lid-glass-bamboo-s99276797/<br />Digital Scale: https://amzn.to/2N3MkTq<br />Bowl Scraper: https://amzn.to/2zOEC9q<br />Bench Scraper: https://amzn.to/2Ls9GB2<br />Banneton Basket: https://amzn.to/2HG3Qei <br />Bread Lame: https://amzn.to/2MRlFv9<br />OR Sourdough Baking Kit that Comes with all of the Tools Listed Above: https://amzn.to/2LveQfU<br />Dutch Oven: https://amzn.to/2Lh0bWp<br />Challenger Bread Pan (now my go-to pan): https://www.challengerbreadware.com/ref/bakerbettie/<br />--------------------------------------------------------------------------<br />FOLLOW ME ON:<br />WEBSITE: https://bakerbettie.com<br />INSTAGRAM: http://instagram.com/bakerbettie<br />FACEBOOK: http://facebook.com/bakerbettie<br />PINTEREST: http://pinterest.com/bakerbettie<br />--------------------------------------------------------------------------<br />Today's video is an addition to our Sourdough for Beginner's Series. I am walking you through all of the nuances of sourdough starter and explaining the different approaches. Hopefully this will help you navigate the sourdough world a bit better and help you to understand what approach might work best for you. <br /><br />#sourdough #sourdoughbread #howtomakesourdough

Today I want to walk you through all of the nuances of your sourdough starter to help you better understand the different approaches. We will be...

YouTube Video VVV6QVZJQ1JnQl9mV2dESFhZa1VtSWZ3LmxzWkRPV3NzM2VF

Understanding Sourdough Starter | feeding, ratios, leaven, when to use, what to feed

Baker Bettie views June 15, 2020 12:56 pm

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    About Kristin

    Hi, I’m baker bettie!

    I’m a trained chef and baking educator. My goal is to help you build baking confidence through teaching foundational baking techniques, approachable baking science, and classic recipes.

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