Of course! <3 So, update on the last batch I made-- I didn't have maple syrup, so I replaced it with almond milk and added some sugar. I baked for 26 minutes, and they came out dry, though the pieces in the middle were moist. TLDR-- if you can help it, don't skip the maple syrup!!!

Thanks so much! I'm really pleased you're enjoying it!

I can't email a video. The files are too big. It's in the blog post under the heading "watch how to make it" near the top of the post and again in the recipe card. It also sticks with you as you scroll down the page. The only reason you wouldn't be able to see it is if you use an ad blocker. Videos are only available for my readers who allow ads. The ads are how I get paid for what I do and they pay for the production of the videos.
You'll be able to find the video on my Facebook page or You Tube channel though if you want to.

This recipe has only been tested with yeast. You might be able to adapt it but it would need some major changes. You'd be much better off finding a similar yeast-free recipe that meets your needs than risking this one not working out.

Not fan assisted. Just regular.

Without testing it it's very hard to say. I'd probably start off with 100 grams of starter and 450 g of flour which would mean you'd need to use 190 mls of milk. Directions the same but timings, without having done it it's impossible to say. It will depend on the strength of your starter. I'd do it on a day when you're home and able to keep an eye on it. Once you've done it once you will know whether the amount of starter needs reducing to slow things down a bit. Because of the sugar in the dough you might need as little as 50 grams of starter. It will be a bit of an experiment.