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the quality of this video,the sharpenness of the pictures is just outstandind !!! Who ever did ever did this video should get a Grammy award and a good pair of prescription glasses as well !!!

Why proof sourdough at 55F?

Beautiful presentation! Thank you.

Do grain mills exist with millstones that do not leach out materials into the flour ?

The rye bread was considered the food of the poor people not because of the taste, which is more pregnant and more complex then the wheat flour bread, but because of the ergot. This can cause extremely severe diseases, so the rich people prefered the wheat flour bread, which is much safe. The rye bread is not very dark. I would say that most ray breads are only a little darker then the whole wheat flour bread. The dark color of some rye breads is mostly due to the beet sugar juice added in the rye dough.

Good stuff!

Thank you all for this explanation its clear I live in paris I would love to have the recipe please Thanks

At minutes 17:32 what food is he showing and what website is he referring?

I agree with the overall premise - but for the consumer to make demands and have met expectations, they need to have the capital to make that influence. We have a majority population living in poverty - and as much as they might want access to better bread, its not up to the consumer.

If we went by normal rules in the USA, we wouldn't be allowed to call most "rye" breads as such.

Oh, what a humble master of sourdough. Best wishes always

Severals years later I still love and use my Mock Mill 200. Wonderful mills! Thank you Mr. Mock!

@38:55 Almost everything Nathan says about New Haven style here is wrong. They use ~70% hydration and ~2.5% salt. The French standard is 1.5-1.8%. You can check that by the recipe Frank Zabski figured out, as well as what Vito Iacopelli was told by Pepe's.

I had a Komo that uses the same kind of milling stones. However, small pieces of the stones came off into the flour, something you didn’t know until you Chomped down on something hard in the resulting bread. Horrible! So this is my fear when using a “stone grinder”. I bough a very expensive steel burr coffee grinder so I wouldn’t have to worry about this anymore.

Thank you for uploading this video. I find this channel very useful in my study of bread making. It offered me a new insight on the subject. ❤

I just ordered my Mockmill 100

Buy American,not German

Super❤

Non-celiac gluten sensitivity is usually chronic, NOT acute. It takes years to cause the damage, and it ALL starts in the gut, Gliaden signals zonulin to open the gut (it's only ONE cell layer thick), The tight junction gaps open at the wrong time, and intestinal items go into the system (See Gut associated lymphatic system), The immune system attacks the foreign particles (protein, feces, pathogens, etc), At some point, through molecular mimicry, the immune system attacks the body, (Oh, that looks bad, lets eat the cartilage in the joints). SO YES, non-celiac gluten sensitivity happens to EVERYONE, it's just a matter of time before it catches up to you.

I already thought I wanted to buy a Mock Mill. I like Mr. Mock so much that now I’m sure if it! What a delightful man.

Thank you for your very good work!!👏🏻👏🏻👏🏻

what an impressive man and team!!!! Excellent!!!

Where can we find the dough formula?

Great presentation! Harry mentioned the recipes would be made available somewhere. Where could this be? It would be great to review them.

Interesting interview. Don't miss the account of Paris under the pandemic. Note: "Manufacture" is an old word in France; the "Manufacture Van Robais" was famous in the eighteenth century. In English, it was "manufactory", which of course was shortened in subsequent years.

Separate the video from the rest of this 'trash' and present it on it's own. (you will get a LOT MORE than two (2) likes.)

Is there any chance one might be able to see the other angles? It seems the recording came out differently to the live stream

I cannot see how the Sourdough 'Library' keeps the original cultures from being cross contaminated by local microorganisms. Add to that every time one of those cultures is fed the local flours will contaminate them.

It's a great series. I am still working my way through it after six months. My gripe is that it has a coffee table book interleafed within it. So every so often there will be two or three pages which interrupt the main book. This is not the end of the world, but add to that the huge amount of the book given over to large, very high quality photos and then to hear that 400 pages had to be cut? There are so many areas which are cut short and don't give that final bit of explanation which was really needed. So many areas missing such as 'home' milling. Flat breads are also poorly covered. I was to often disappointed at the depth of some areas. Sourdough preferments could have been three times as long to go into the depth of acidity control and other parts. Would I buy it again? Yes, but can we have something a little more in depth and not so padded with photos please? Thanks for posting this talk on line.

If im nit mistaken ,from brewing beer,I think amylase,alpha amylase especially are only active between 60-74 degrees Celsius.

Let's face it,nothing wrong with wheat,but human need for convenience, we are genetically lazy,industrialization and corporate greed,destroying people perception what is good,healthy and worth effort.

Great presentation, it should also be mentioned that long time ago Germany also banned all the chemicals used to bleach and accelerate flour aging ,and many more chemicals was banned from additives to dough,all the chemicals that are still allowed in US and Canada, Once again we have something to learn from Europe.

What if people are sensitive to the histamines in the wheat and not gluten.

What a beautiful machine.

i grew up being taught to remove the skin from baos before eating - olden days baos were convenient food to bring along so peeling the skin off kind of remove the dirty layer; it is not playing with food. 😀

Welcome Bredditors!

You know you're a bread nerd when you're watching this amazing presentation on rye.

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It definitively shows we can all take small but essential steps to improve the quality of our health. its not so much how to start but that we start so much is lost in hesitation .

...sehr gut lieber Wolfgang, Hut ab 👍ich habe mir gerade eine Mockmill in Deutschland gekauft, sie ist unterwegs nach Australien. Ich weiß Ihre Arbeit zu schätzen, ich bin Hausbäcker seit 50 Jahren. Liebe Grüße aus Queensland, Piet 🤠

Fantastic talk! He is hilarious. Makes me want to buy this mill even more 😂

This guy doesn't understand distribution.

I knew Alon back in the 1980's and early 1990's. We grew up together in the Philadelphia suburbs. I still know his mother. It is wonderful to see Alon doing so well. He is a good guy.

Y did they have to feed it so much when we can go with one feeding a day ?

Very in interesting presentation. Thanks for sharing.

Chef!!! Fantastic Job! I'm still learning from you 18 years later.

I compare it with the coffee scene. Grinding your own fresh coffeebeans have ben standard for over 20 years. So grinding grains just before baking schould be also standard in the future. I have to look into buying a Mockmill i think!

Great!

A question please Erin. How does sourdough affect diabetics. Regards Graham

Ok, late to the comments, but Re. Ice Cream Riots... you might want to read up on the Glasgow Ice Cream Wars and see the film "Comfort and Joy" ...