Welcome to Comedy Kitchen with Chef Cell, where laughter meets deliciousness! In today’s episode, we’re making Delicious Crispy Crunchy Gluten Free Sourdough Hard Pretzels—the only recipe of its kind on the internet! 🥨✨ Join Chef Cell as he whips up these mouthwatering pretzels with his signature humor and his hilarious "fake audience" cheering him on, making this baking adventure as entertaining as it is tasty! Get ready for a fun-filled experience that combines great food and lots of laughs! 😂🍽️ ***Directions for Gluten Free Sourdough Starter: The Art of Sourdough: A Feeding Guide for Your Floury Pet Ration of flour to room temp, filtered water: First Mix to "birth your baby": 1 C or 140g superfine brown rice flour, 3/4 C or 170g room temp filtered water Subsequent feedings: 1/3 C or 45g superfine brown rice flour, 1/4 C or 55g room temp filtered water: FIRST FEEDING In a medium ceramic or glass bowl (no metal—your future sourdough baby is picky), whisk together the flour and water until you get a smooth, pourable paste. Cover it with a clean linen towel and let it rest at room temperature for 16 to 24 hours. If all goes well, you should see some tiny bubbles forming—like your starter whispering, “I’m alive!” For best results, keep the room at a cozy 75°F, because nobody likes to ferment in the cold. SECOND FEEDING Time to feed the beast! Stir in more flour and water, give it a good whisk, and cover it up again like it’s a sleeping baby. Let it sit for another 16 to 24 hours while it continues its slow, dramatic transformation. THIRD FEEDING By now, your starter should be bubbling slightly and have a tangy scent—think yogurt, but with ambitions. Remove ¼ cup (75g) of the starter (yes, it’s hard to say goodbye, but it’s for the greater good). Then, add more flour and water, whisk it up, and let it ferment again. At this stage, your starter is getting hungrier and might need a meal sooner than every 16 to 24 hours. Check in at the 12-hour mark, then keep an eye on it every couple of hours—like a concerned plant parent, but with more science. If it’s bubbling up like a happy volcano and starting to deflate, it’s time for another feeding. FOURTH FEEDING Repeat the process: remove another ¼ cup (75g) of starter, add more flour and water, whisk like a champion, and cover. This little creature is growing stronger, so it may demand food faster than before. Start monitoring at 12 hours, then every 2 hours after that—your starter is needy, but it will reward you with delicious bread in the end. FIFTH AND FINAL FEEDING The home stretch! This time, discard ½ cup (150g) of the starter—yes, more than before, but trust the process. Feed it one last round of flour and water, cover it, and let it do its thing for another 6 to 12 hours. Once it’s bubbling like a soda commercial, congratulations—you now have a thriving sourdough starter! Store it in a lidded 1-quart glass mason jar in the fridge until you’re ready to bake. Your floury pet is now officially alive and well. Just don’t name it, or you’ll feel bad when you bake its offspring into bread. #ComedyKitchen #ChefCell #GlutenFree #Sourdough #HardPretzels #CrispySnacks #CrunchyTreats #UniqueRecipes #BakingComedy #KitchenFun #EasyRecipes #FoodHumor #FakeAudience #SnackIdeas #CulinaryAdventures #Foodies #Laughter #BakingShow #ComfortFood #TastySnacks #FunCooking #ChefCellsKitchen #EntertainingRecipes #CookingTips #FoodInspiration #DeliciousMeals #PretzelRecipe #HomemadeSnacks #SavoryTreats #SnackLovers #BakingHacks
from Comedy Kitchen With Chef Cell https://www.youtube.com/watch?v=Ay_fM1esFw8
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