You’re very welcome! I’m so glad it was a hit!

Hi Katie! If your starter passed the float test, it should be ready to use in bread. Sometimes it can take a little longer to peak, this can depend on your climate/temperature too. But it should be consistently doubling after feedings. If it’s not, it may need more time to strengthen. Continue to discard and feed it and allow a few more days for strengthening. You may try increasing the feedings to twice a day for a few days or using less water/more flour to make a thicker mixture is it’s too thin. You could also give it a boost with rye/whole wheat flour for a couple of feedings to see if that helps.

That’s amazing to hear, Caitlyn. So glad you loved the recipe.

So happy to hear that, Claire!

You’re very welcome, Kathy!

Hi Robyn! I haven’t different size pans to provide the exact timing, sorry.

I just tried this lobster tail recipe, and it was absolutely fantastic! The instructions were easy to follow, and the result was a beautifully cooked tail with a deliciously buttery flavor. I followed the suggested seasoning and added a squeeze of fresh lemon juice, which really enhanced the taste. I baked it for the recommended time, and it came out perfectly tender—not rubbery at all! I served it with a side of garlic mashed potatoes and steamed asparagus, which complemented the lobster wonderfully. This will definitely become a staple in my dinner rotation. Thank you for sharing such a delightful recipe!

This was a great recipe!!! i used brown sugar & 1 egg and came out delicious!!!

Thank you!!