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So awesome can hardly wait to order it 😊

❤looks so yummy

A very nice story teller, I will watch more that is for sure !

Hi Zoe! Thank you so much for doing this video. I’m an avid cookbook addict but learn so much more when I’m seeing your processes. But could you tell me where did you get your scales from. I love the size and how well you can see the display. Would really appreciate your help 😊

I have an upcoming birthday in July, and I intend to bake my own cake. However, I lack knowledge regarding suitable flowers for decorative purposes. Could you kindly provide some recommendations?

Another excellent and insightful video by Zoe.

I have had a long-standing interest in attempting this endeavor. I am grateful for your insightful video, as it has prepared me to undertake it. I have attentively watched your program on MAX twice, and I find it to be very user-friendly and intuitive.

Thanks!

I like your kitchen I like your clear language and your kitchen tools I like all

Zoe, thank you for this video. We all learn something differently, and although I'm an avid reader, when doing so with any on-line instructions it was as if I was reading a foreign language, thus a bit intimidating! This is what I've always loved about your videos - easy to follow with some assurances and humor added into the recipe! Bon Apetite, everyone 🥰

I would like to try but look to complicate. Zoe your t-shirt with the picture from your book is awesome ❤. Thank you for compartir all your knowledge with us.

Any plans for another season of Zoe Bakes?

You look stunning, Zoe!

There is no confusion. Using weighing scales is demonstrably more accurate than using volume cups. I’ve no idea why Americans still use cups. Fine in colonnial times when it was impractical to haul around heavy weighing scales in a wagon, but times have changed!

🎉🎉🎉

Absolutely stunning Zoe & congratulations 🎉💜💜

What a special experience! So happy for you and thank you for sharing ❤

Congratulations 🎉🎉❤

You can also buy our oganik natural vanilla if you wont

Could you make a creamy type lemon meringue pie? Not the jello type.. please. 😊

I ABSOLUTELY LOVE THIS CHANNEL AND GREAT SUPER INFORMATIVE AND EASY TO FOLLOW VIDEO- SO MANY DIFFERENT PEOPLE HAD DIFFERENT Questions- And I Have Been MAKING/ AND ADDING TO MY OWN HUGE JAR OF HOMEMADE VANILLA EXTRACT FOR MANY MANY YEARS- someone had the question-Will it mess up my homemade extract jars if i open them to check the flavor? My Very Best Advice on this is; YES- you can Open up your JARS- for a Variety of Reasons- to check on the flavor profile and how it's progressing, to Add additional Beans Snipped at the ends AND SLIT DOWN THE MIDDLES- my Best Advice - AS, I have 1 Big Quart Jar that has been passed down Through my Family ( my great Grandmother- to My Grandmother, To Mother who passed in 2017- and Now to Myself - IT is Seriously Like INHERITING " THE FINEST GOLD OR CHINA IN THE ENTIRE FAMILY" TAKE A QUICK LOOK AT INA GARTEN'S Homemade Vanilla Extract- But anyway, Every year - in MAY- I make 24 - 8oz jars - so that these can steep for 6 months- PLENTY OF TIME - WITH THE PROPER STEPS - of keeping in a cool dark place, shaking gently Every couple of weeks- and the snipping ends and splitting down the middle- and bean and Alcohol selection. Just Seal Your LIDS back on -

Beautiful bread Zoe👌 enjoyed the video appreciate your amazing job

Woohoo! Pre-ordered and cannot wait! It looks wonderful!

😮

So exciting!!! I love how you incorporated your journey in cookie baking. Already preordered Zoe Bakes Cookies. Can't wait to get it!

I'm making homemade vanilla extract, and it has been setting for four months now, and without thinking, I opened it up to check on the smell. Did I just mess up my homemade vanilla extract

Amazing!

Yay! Can’t wait to get it 🎉

Congratulations 🎉

Very cool, congrats!!!!!!

Mine is pre-ordered!! Can’t wait till it comes!

Already preordered!!! Can’t wait!! 🍪❤

So excited for mine!!!💜💜

Congratulations! Can't wait to get my hands on it!

Wonderful! ❤

Congrats! Looks just divine!

Eras cookie tour😂😂😂

The excitement of unwrapping a life's work! 🤗 #zoëbakesjoyintoourworld

We live in the US Virgin Islands. Our humidity runs very high (averages 80% this time of year. We live with our windows open and no air conditioners so room temperature rounds about 80 F during the day. My question is relative to the wetness I am having in my dough. I have made your recipe two different times and have found the dough remains very sticky anfter the 3 30 minute sessions that are supposed to help form the dough structure. So, when I scoop it out after resting overnight - I end up adding a lot of flour to form a ball. Should I try reducing the amount water I use when mixing the dough? I use King Arthur’s bread flour and Zyphyrhills Spring water at room temperature when creating the shaggy dough. I appreciate your feedback. Also miss watching your show on Magnolia channel.

You are such a wonderful teacher!! Thank you for this lesson on crème fraiche which now I will have to make!💗

what I love about this video is that i finally feel less crazy handling sticky doughs in my kitchen. All other videos out there hide and simplify how sticky those doughs can be. Thank for keeping it real Zoe! This was awesome is every way. I learned how to not be afraid next time I handle a sticky dough and just… use more flour! and be patient with resting🥹

You used a cauldron to bake the bread ? =0 I just put it to the baking tray.

Could you please tell me how long you let the dough sit when you take it out of the refrigerator?

I’m sorry but there are hundreds of bread videos on you tube that cost nothing. Sorry no offense.❤

The water is measured in grams not ml?

You are an incredible teacher, Zoe! I've been making your No-Knead Artisan Bread for several months, and now I cannot wait to try this! I do not have one of those baskets, though. Is that a game changer? Is there something else I could use as a substitute? Thank you!

Loved, loved, loved. Thank you! Can’t wait for your starter video. My first time attempting one (15 days in) and I don’t feel thrilled with it. I love the smell but just don’t see the crazy bubble activity like I see in every other video that I have watched . PS…just like everyone else, I really miss your show!

Beautiful! What is the room temperature to leave it on the counter for so long. I’d be afraid to over proof if I did it that way.

Isn't this very first step (water & flour resting) called a Levan-or am I wrong?

Will try to make this one as well as your sourdough since both of them look delicious👍🏼😋