ROMERTOPF SOURDOUGH BREAD

Рет қаралды 24,621

Жыл бұрын

Baking sourdough bread in a Romertopf clay baker allows for larger loaves of bread than might otherwise be possible. Baking time and temperature has to be adjusted from those used when baking sourdough bread in a cast iron dutch oven. Instead of preheating the kitchen oven and dutch oven, the Romertopf is place cold, into a cold oven. The end results are simply amazing, producing delicious sourdough bread every time. Although the recipes listed below contain different amounts of ingredients, they are all 70% hydration, 20% starter, 2% salt.
BASIC 2-LOAF RECIPE;
900 gr bread flour
600 gr water
200 gr sourdough starter
20 gr salt (kosher or sea)
ROMERTOPF 2-LOAF RECIPE;
990 gr bread flour
660 gr water
220 gr sourdough starter
22 gr salt (kosher or sea)
REDUCED 9X5 CAST IRON BREAD PAN RECIPE;
720 gr bread flourr
480 gr water
160 gr sourdough starter
16 gr salt (kosher or sea)

Пікірлер: 139

@clarewashburn4582 Жыл бұрын

I am almost 60 years old and have been making bread for as long as I can remember. Not trying to be conceited but I’m good at. Well all I can say is wow! Thank you so much for helping me make the very best bread of my life! I was lucky enough to come across a Schlemmertopf clay baker at a yard sale for one dollar! I googled how to use this and came across your video. I watched a few times and wrote down your recipe and tips. Yesterday I finally did it. BEST bread I have ever made!! Thank you so very much for sharing your talent with the world! I’m forever grateful!

@clarewashburn4582 Жыл бұрын

I am from Ontario, Canada

@rontressler647 Жыл бұрын

Clare, thank you very much for your kind words. I live in Utah, and have a son-in-law from Saskatchewan, who now lives in Utah. And, thanks for watching one of the many bread videos on my youtube channel.

@lindadurand247 5 ай бұрын

Does your recipe produce the tang sourdough is supposed to have? Was told to proof overnight in the fridge, the longer you leave it there the more sour the bread, hasn't worked yet, my dough was in fridge for 12 hrs

@EdoHannema-Watercolour-Art Жыл бұрын

Such a nice demo! thank you! If you first crumple the baking paper well and then smooth it out again, it will fit more easily in the Romertopf! regards from the Netherlands.

@rontressler647 Жыл бұрын

Thanks for the tip! And thanks for watching the video, there are any more on my channel.

@janmarsh4104 Жыл бұрын

The man makes bread in a white shirt without ever getting his hands dirty! Amazing. Thanks for the great demo and good explanation.

@rontressler647 Жыл бұрын

Thanks for watching the video. Let me know how your baking turns out.

@francinepoirier3645 Ай бұрын

Thank you, Mr. Tressier. I own a clay baker and was thinking of using to bake bread. I watched a few videos on the subject and your method gives me a lot confidence to try it. Thank you for a clear and concise demonstration.

@rontressler647 Ай бұрын

You are very welcome, and thank you for watching my videos.

@pattiann7497 9 күн бұрын

I have two Romertopf that I use all the time. I bake in a Breville countertop oven and they fit in the oven just right. Thanks for your video. BTW... in the late 60's I used my Romertopf as a planter...very popular back then 😂

@rontressler647 9 күн бұрын

Thanks for sharing. And thanks for watching my videos.

@clareschannel8046 3 ай бұрын

This method makes the best sourdough with the perfect crust--I'm sure it's because of the steam generated from the damp clay. Our home ovens don't have steam features like commercial ovens which is a bonus for superb bread baking. I'm so happy I found your video because my clay cooker has been sitting on the top shelf unused for the last 20 years and now it's my go to for sourdough bread. This beats dealing with lava rocks and soaked towels for generating steam in my oven! Thanks, Ron. Excellent :-)

@rontressler647 3 ай бұрын

Thanks for your kind words, and thanks for watching my videos. Like you, I find the rocks/steam method a bit messy, and prefer baking my sourdough in an enclosed vessel.

@Rob_430 7 ай бұрын

Great videos on bread baking. I’ve been baking no knead yeast breads for 15 years, and sourdough breads for 9 years. I am 76 . I use various bakers……cast iron and clay bakers. I have this Romertopf baker and it’s a favorite. Lately, I’ve been baking cold, no preheating.

@rontressler647 7 ай бұрын

That is awesome! I'm 75.

@HalHopper 3 ай бұрын

Thanks We have a Romertoph Found it as we were looking about in the kitchen for something other than a cake pan with lid We went to KZfaq and found your video Thanks for the directions

@rontressler647 3 ай бұрын

Sounds great! And thanks for watching my videos.

@lindalarue1722 8 ай бұрын

Thank you so much for this detailed video and recipe. I bought a Romertopf as a teenager when they were popular in the '70's. It has sat unused for all these many decades, and after finding your video, it is in use like never before. I'm glad it survived all my decluttering campaigns in the past. I couldn't seem to part with it because of it's charming design. Thank you again!

@rontressler647 8 ай бұрын

Glad you're reacquainted with the Romertopf, and thank you for checking out my KZfaq channel.

@jude1799 Жыл бұрын

Thank you, Ron, for your careful and calm presentation. It encourages me to try my Romertopf for breadmaking, which I have never done before! Greetings from Sweden 🙂

@rontressler647 Жыл бұрын

Thanks for your kind words. Would love to visit Sweden some day.

@jeffreygray6236 Жыл бұрын

Thank you! I cant wait to try this!

@rontressler647 Жыл бұрын

You are so welcome! And thanks for watching the video.

@villasoka884 Жыл бұрын

great video, thanks from Oz!

@rontressler647 Жыл бұрын

Glad you enjoyed it

@chickiegirl07 3 ай бұрын

I'm making this right now! I'm so excited 😊 Thanks 🎉

@rontressler647 3 ай бұрын

Careful, sourdough baking/eating is addictive. Thanks for watching my videos.

@Jentalks380 Ай бұрын

Excellent thank you!!

@rontressler647 Ай бұрын

You're welcome, and thank you for watching my videos.

@hermaggiesty 10 ай бұрын

That was really informative. Thank you

@rontressler647 10 ай бұрын

Glad it was helpful! And thank you for watching my video.

@Reinolds_Recipes Жыл бұрын

My son loves this :) will try next weekend! Keep sharing please, love your channel!! I’m subscribed! ❤️

@rontressler647 Жыл бұрын

Thanks for your kind words, and for watching the video.

@ferpinon5156 12 күн бұрын

Thanks so much for the video!!!!

@rontressler647 11 күн бұрын

You're welcome, and thanks for watching my videos.

@RLast-jw5gc Жыл бұрын

Terrific presentation, worked out wonderfully!!!

@rontressler647 Жыл бұрын

Glad you enjoyed the video. Thanks for your comment.

@runningbunnypottery 11 ай бұрын

I have been baking Bittman yeast bread in a Dutch oven but today I used my Romertopf, soaking and putting it a cold oven, and I think the results were better. Thank you for a great video!

@rontressler647 11 ай бұрын

That is awesome!

@Rob_430 7 ай бұрын

I don’t soak mine, and I bake cold.

@lisaspears462 Жыл бұрын

Just made my first sourdough loaf. Used your video for the Romertopf. It came out great!

@rontressler647 Жыл бұрын

Fabulous, and thanks for watching the video.

@ciaobela8 Жыл бұрын

Appreciated this video--Thank You ! I am about to use my clay baker for the first time ;)

@rontressler647 Жыл бұрын

Be sure and post some pictures. And, thanks for watching the video.

@marlenadesantis147 2 ай бұрын

Great job Ron! I really enjoyed this.

@rontressler647 2 ай бұрын

Thank you kindly! And thanks for watching my videos.

@patriciahart8198 Жыл бұрын

Thanks for plain starter info. I have never made sourdough bread, i am in the proces, I really appreciated your demo.😊🔥💕🙏

@rontressler647 Жыл бұрын

Welcome to the sourdough addiction. One mistake I see people often make, is to treat sourdough bread baking, the same as regular yeast bread. Sourdough bread is different. Please check out my other 'how to' videos on my KZfaq channel.

@MyNeelu 8 ай бұрын

Thank you very much ❤

@rontressler647 8 ай бұрын

You're welcome 😊 I'm glad you enjoyed the video.

@whiteshadowfare Жыл бұрын

What a great way to bake. I have a very large clay baker for baking a turkey. I am going to see if that works too. You have inspired me

@rontressler647 Жыл бұрын

Thanks for your kind words. I love sourdough bread, and like to experiment with different baking methods.

@janegrey4374 Жыл бұрын

I have baked bread in my Romertopf with great results. I very recently purchased actual 10" (12" with handles) cast iron loaf pans for baking larger breads and will try your baking method. Thank you for your wonderful video.

@rontressler647 Жыл бұрын

Thanks for your kind words. I also have a video on my channel demonstrating baking sourdough bread in cast iron bread pans.

@rich1184 3 ай бұрын

I have a Schelemmertopf which is very similar to this

@rontressler647 3 ай бұрын

They make the best sourdough bread.

@gwendawright2655 Жыл бұрын

Very helpful!

@rontressler647 Жыл бұрын

Thanks for watching the video. Let me know if you bake bread in one.

@redbackhaze 11 ай бұрын

Nice Video. Thanks for sharing.

@rontressler647 11 ай бұрын

Thanks for watching!

@ricknl2002 11 ай бұрын

Great vid. I bake my loafs in a römertopf for years as well. Works also vood with the lid on for 70-75 minutes. Checked inner temperature 90-95 degrees celsius. Thanks for the inspiring clip. I love slow bread and slow TV 😀 Regards forom The Netherlands

@rontressler647 11 ай бұрын

Thanks for sharing your baking experience, and thank you for watching the video.

@Greenspirit13 Жыл бұрын

Wonderful inspiring presentation, love your relaxed style. I was just gifted starter from a friend in Idaho, and will be learning more on how to create the right temperature for rising in Florida and the Netherlands. My fifty year old Romertopf will have some use again. My objective, besides learning to make sourdough bread, is to keep appliances ans especially plastics, to a minimum. Thanks for sharing your method.

@rontressler647 Жыл бұрын

Welcome to the sourdough addiction. For more information, check out my other videos on my KZfaq channel.

@patriciahart8198 Жыл бұрын

😊wow

@rontressler647 Жыл бұрын

Thanks for watching the video.

@kerryrobertson5672 Жыл бұрын

Enjoyed

@rontressler647 Жыл бұрын

Thanks for watching.

@charlescresap4451 8 ай бұрын

I bake my sourdough bread, 2 cups warm water, 4 cups bread flour, 1/4 cup start, 1 tsp salt, in 8" round stainless steel dog bowls, 2 for the bread, 2 for covers. This makes 2 one pound loaves. The pans cost $1.25 each from the Dollar Tree, 2 loaves, 4 bowls, $5.00. They won't break, they don't need to be preheated, just fridge to 475 F oven for 20 minutes covered and 12 minutes uncovered.

@rontressler647 8 ай бұрын

Thanks for posting. Yes, any enclosed vessel will work. I do something similar to your method using two bread pans. One for the sourdough, and one inverted on top.

@thestickerfarm1254 7 ай бұрын

Are the dog bowls ceramic or stainless steel?

@paulabuist567 Жыл бұрын

I've used my Romertopf with great results. I don't soak but preheat the clay pot while I'm preheating the oven to 500° Thanks for a great video!.

@rontressler647 Жыл бұрын

Thanks for watching. How does your bread turn out using the Romertopf?

@adontee1960 6 ай бұрын

Thank you for this video, your bread is lovely. I found one of these clay ovens at a thrift store and only paid a couple dollars for it. I had no idea how to use it. This has been very helpful. ❤

@rontressler647 6 ай бұрын

It's perfect for baking sourdough bread.

@teresamerrick3541 Жыл бұрын

Thanks for this video. I just began baking sourdough and recently bought a Romertopf baker. Your video will be very helpful in learning to use it. Your bread looks amazing!

@rontressler647 Жыл бұрын

Thanks for watching the video, and welcome to the sourdough addiction. Tomorrow I'll be posting another video, demonstrating how to bake sourdough bread in a serving pan.

@TechnologistLive Жыл бұрын

Over time a person learns really fantastic bread can be made using very few steps. Few utensils and very little actual time working. I do grind from grain and sift out some bran. Add starter salt and water and mix. No kneading as I use time. In same mixing bowl just cover and put in fridge until ready to use. Then take out and wait for first rise. Then into cold baker for second ride in cold oven. Except for grind I use two pans, the mixing bowl and romertopf. If you think hot romertopf is better then prep two doughs and bake one after the other. First bread will be better and no fuss or muss getting dough into hot baker. Hot baker only good with highly processed flours. Let some flaked out meal soak in milk overnight and add if dough not rising enough with fresh ground whole wheat with some rye flour. This is real bread.

@genki_7 11 ай бұрын

This video was very helpful! I’ve been making sourdough for about a year in a Dutch oven, but at the thrift store today I found a Schlemmertopf in perfect condition for 12.99! I was hoping I could make sourdough in it. 👍🏻

@rontressler647 11 ай бұрын

This clay baker is very useful for baking larger loaves of sourdough bread. Please post pictures of your baked sourdough bread.

@davis8720 9 ай бұрын

Recently received a clay pot, been feeding my own dough for 6 months. Going to give this pot a try.

@rontressler647 9 ай бұрын

You'll really enjoy baking in this clay pot. Thanks for watching the video.

@shanti34567 3 ай бұрын

You don’t have to soak the glazed bottom piece. It doesn’t do anything for the dough. Soaking the top creates a steamy interior that is beneficial for the bread.

@rontressler647 3 ай бұрын

Thanks for your comment, and thank you for watching my videos.

@stackedinfl2916 Жыл бұрын

Ron... I'm so very glad I found this video searching how to bake in the romertopf!❤ I found mine at a thrift store for $5 and just knew it would be useful (I didn't even know what it was at the time). I just wasn't sure timelines. I had searched and searched for a few weeks and your video gave me ALL the answers I was looking for. I'm going to use mine today! I appreciate your calm EASY explanations for each step. I created my first sourdough starters (one wheat based, one rye based) on 6/20 (so a month ago yesterday) and have had 3 successes and 1 fail (that I turned into a successful bread pudding). But with your video AND your recipe that I will use in the future I'm sure they will all be successful. I was using a pizza stone with a cake pan of water underneath, but since I'm new to all this I understand my mistakes THANKS to your video. Very much appreciate it! I made my first loaf of bread in January using dry yeast and decided I wanted to learn how to make sourdough. Also, to everyone that commented on his video... I also appreciate your tips (like crinkling the parchment). VERY helpful! Happy baking everyone!

@stackedinfl2916 Жыл бұрын

I live in Baltimore, Maryland.

@rontressler647 Жыл бұрын

Thank you for your kind words. Please check out my other sourdough bread videos on my KZfaq channel, Ron Tressler. And, welcome to the sourdough addiction.

@stackedinfl2916 Жыл бұрын

@@rontressler647Already watching. Bread turned out great 👍. I even got my first big ear. 🎉 Thank you!

@Lulu-pm7hi Ай бұрын

I had no idea you can put bread in a cold oven 😮 I’m not new to sourdough bread baking but this is the first time I hear about baking in a cold oven.

@rontressler647 Ай бұрын

On my channel, I demonstrate many different methods of baking sourdough bread. Thanks for watching.

@covechick2 Жыл бұрын

Thank you. Great video. I like the way you demonstrate your rotation. When feeding your starter to use for a loaf, what is your preferred ratio of flour/water/starter?

@rontressler647 Жыл бұрын

I usually feed between 1:1:1, and 1:2:2. Since I use one jar for everything, feeding, storing, rising, etc. I never know exactly how much starter is in the jar. However, I do add 100 gr of water and 100 gr of flour to the jar containing the starter. This is because my 2-loaf recipe calls for 200 gr of starter. This will bring the total amount of starter in the jar to around 250 - 300 gr of starter. Once the starter doubles in volume, I remove 200 gr for my recipe, leaving behind the same amount of starter as before. Thanks for watching the video.

@covechick2 Жыл бұрын

@@rontressler647 thank you so much. Your videos are so easy to follow! I’m looking to snag a Romertopf pan, but they are hard to find in Canada. Look forward to exploring your channel.

@teriperkins4427 Жыл бұрын

Thank you - super video. Would it be possible to cut the dough into 1/4 and make small loaves?

@rontressler647 Жыл бұрын

Absolutely. My 2-loaf recipe is 900 gr bread flour, 600 gr water, 200 gr starter, 20 gr salt. Cutting the recipe in 1/4, would result in 225 gr bread flour, 150 gr water, 50 gr starter, 5 gr salt. Let me know how your bread turns out, and thanks for watching the video.

@SEWalke Жыл бұрын

Beautiful! What size are the banetton baskets you use? Thanks!

@rontressler647 Жыл бұрын

I use several different size banettons, the ones used most are round and measure 7 3/4" inside top edge to edge. I have found nearly every size and shape will work, and I lean on the smaller side. Thanks for watching my videos.

@justinjones9194 Жыл бұрын

Great video again sir,and really nice looking bread!im gona have to get one of those clay bakers too to make bigger loafs.Hey Ron,i just purchased some whole wheat bread flour and some whole spelt flour,are there any recipes i can use them in ?i mean one recipe for each one or even together in one recipe.you have a great day

@rontressler647 Жыл бұрын

kzfaq.info/get/bejne/hdeVnsipnbqVo30.html

@rontressler647 Жыл бұрын

Thanks for watching the romertopf video. I've copied you my 50% whole wheat video. It's really good. Enjoy.

@fawnperazzo555 7 ай бұрын

Was gifted a Romertopf and didn't know what to make in it besides a few recipes. I'm so glad I found your videos. I’m so happy with the results!! And I learned about coil folding from your other video! How do you store your sourdough after baking? I usually put in a paper bag but wonder what is best.

@rontressler647 7 ай бұрын

For the first 24 hours after baking, I leave the sourdough bread on the kitchen counter, draped with a napkin. After that, it goes in a plastic baggie, and into the fridge. Thanks for watching my videos.

@fawnperazzo555 7 ай бұрын

Thank you Ron!@@rontressler647

@fawnperazzo555 7 ай бұрын

And Merry Christmas!

@catylynch7909 Жыл бұрын

I've used the Romertopf clay baker for many years. However, I've never tried baking sourdough. My pot is not glazed on the bottom interior, but I suppose that a sheet of parchment would work as well.

@rontressler647 Жыл бұрын

Yes, parchment paper, or a silicone mat would work.

@mariedubs5810 10 ай бұрын

I loved watching this video! It’s made me feel confident to try my clay pot for bread for the first time. I also found it at a thrift store for $5!

@rontressler647 10 ай бұрын

You can do it! Many people express fear about making/baking sourdough bread. However, it's like riding a bike for the first time. Seemingly in a very short time, you'll be an expert.

@micaelarey8507 Жыл бұрын

Good evening, I just saw your page. I want to ask what temperature does the Romertopf cooker put at? And how long does the dough have inside? I also want to know if you preheat the pot or put it on cold with the oven also frio. Thank you very much. Greetings from Barcelona, Spain.

@rontressler647 Жыл бұрын

Thank you for your questions, which are all answered in the video. The clay pot is placed in the oven with out preheating the clay pot.

@kgoodman16 9 ай бұрын

Ron, great video. What size Romertopf do you have?

@rontressler647 9 ай бұрын

I purchased my Romertopf from Breadtopia.com in 2020. There are no markings on the pot, but checking my order on their web page, it states the following; 3 1/2 quart capacity, outside dimensions 14.25″ long x 9.5″ wide x 6.75″ high, inside baking area 11″ long x 7.5″ wide x 6″ high. Thanks for watching the video, and check out my other baking videos, too.

@pickledjalapeno9482 Жыл бұрын

Why rotate starter? I'm clueless... just now trying to learn. Thank you!

@rontressler647 Жыл бұрын

Welcome to the sourdough addiction, and thanks for watching the video.

@TechnologistLive Жыл бұрын

Several reasons. Sometimes you get tired of using it and the countertop batch goes bad. Sometimes the countertop batch might get kahm yeast. In an active kitchen where it's used every day or two best to keep a backup in the freezer. And that's why ... As a backup or a fresh start to your starter

@1lillypad44 Жыл бұрын

I just found one at a second hand store for $20. You mentioned it goes in a cold oven. My question is do u start your time for 1hr once it hits temp or from putting it the oven?

@rontressler647 Жыл бұрын

Thanks for watching the video. The one hour starts when the clay baker goes in the oven.

@clareschannel8046 5 ай бұрын

Does it matter whether or not you do the stretch and folds before or after the bulk fermentation? I've been stretch and folding 3-4 times at 30 minute intervals before bulk fermenting. Here, the demonstration shows doing the stretch and folds after....can anyone weigh in on this?

@rontressler647 4 ай бұрын

Bulk fermentation is the time between mixing the dough, and shaping the dough. So, folding is always part of bulk fermentation, since you are folding mixed dough. After folding, the dough is allowed to rest/proof, until the desired rise. Thanks for watching my videos.

@mariebrown9415 5 ай бұрын

I have the 40th year Anniversary Romertopf - never used but trying different Dutch Ovens for my Sourdough. How long did you proof the dough in your Proofing unit ?

@rontressler647 5 ай бұрын

My proofing in the box starts once I mix the dough, and ends when I shape the dough. The proofing lasts 4-6 hours. Thanks for watching my videos.

@mariebrown9415 5 ай бұрын

@@rontressler647 Thank You for your prompt response. I recently bought the Brod & Taylor Sourdough Home which I’m enjoying. I’ve been thinking about their Proofing Oven. Instead I’ve been using a seed tray mat which only gets to 65 F with ok results but takes more hours and sometimes deflates in the process.

@lexrooker7334 3 ай бұрын

I just ran across your channel. What a treasure. Question: Do you prefer the results from the clay baker or the 5qt Lodge Combo Dutch Oven which seems to be your go to method? I'm 73 and started my sourdough adventure as a teenager in the late 1960's with a starter and small book by "Sourdough Jack" Mabee. A rather crusty old coot. Made lots of pancakes and waffles but could never get bread to come out right. Back in those days baking good sourdough bread was tantamount to magic to us uninitiated. Decided to try again to keep me busy in retirement. I'm having good success with a pre-heated 10" Lodge flat skillet covered with a stainless steel stew pot, but having so much fun I've decided to upgrade and purchase better equipment. Sooooo... clay baker or dutch oven - or is it the pre-heat vs cold oven that makes the difference?

@rontressler647 3 ай бұрын

The majority of the time, I bake two Lodge 5 quart cast iron dutch ovens at the same time. I do preheat both the dutch oven, and my kitchen oven for at least 30 minutes prior to baking. I use the cast iron dutch oven for convenience. Thanks for watching my videos.

@lexrooker7334 3 ай бұрын

@@rontressler647 Thanks for the reply. Dutch Oven it is.

@carmenruiz8339 26 күн бұрын

Hello Ron Tressler I just came across your sourdough bread baking using a Romeropf. Can you tell me if if it’s the same as using a Terracotta Apple Baker and if you have used one thank you have a great day 🌻

@rontressler647 26 күн бұрын

I've never used a Terracotta Apple Baker, but I would imagine it would be the same. The Terracotta Apple Baker appears to be of similar contraction as the Romertopf. Thanks for watching my videos.

@carmenruiz8339 26 күн бұрын

@@rontressler647 Thank you keep baking have a great day 🌻

@dukagardiner4280 6 ай бұрын

I have the same pot and I red that because the bottom is glazed I don’t have to soak it. Does anyone know if this is true?

@rontressler647 6 ай бұрын

Not sure about that. Mine is glazed, and I do soak it.

@nancylambert4510 Жыл бұрын

How do you bake the second loaf? Do you retard it while waiting for the clay to cool? Thanks for sharing!

@rontressler647 Жыл бұрын

I wait until both the oven, and the romertopf cool, then bake the sourdough. Sometimes I bake one loaf with one night in the fridge, then bake the second loaf after two nights in the fridge. Thanks for watching the video.

@Rob_430 7 ай бұрын

You can bake the first loaf cold, when done, bake the second and the baker is already heated. The second one stays in the fridge longer.

@judithv2215 Жыл бұрын

No veo la receta 😢

@rontressler647 Жыл бұрын

Thanks for watching the video.

@stayalivefan 3 ай бұрын

What size is your romertopf?

@rontressler647 3 ай бұрын

I purchased my clay baker from Breadtopia.com, where they list the following dimensions; Outside dimensions (for determining fit in oven): 14.25″ long x 9.5″ wide x 6.75″ high. Approximate inside baking area: 11″ long x 7.5″ wide x 6″ high. On their web page, they refer to my model as Breadtopia Clay Baker - Batard. Thanks for watching my videos.

@stayalivefan 3 ай бұрын

@@rontressler647 thanks I have a clay pot of similar dimensions but a different brand so your recipe should be the right size for it 😄