Reino Halin - metsäperinteen taitaja. Aihe 7: Pettuleipä
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- Опубліковано 2 жов 2024
- Lentojätkä Reino Halinin käden taidot opastaa katsojan metsäperinteen pariin eri työlajien kautta.
Tämä video on osa sarjaa, joka sisältää seuraavat aiheet:
Johdanto: Lentojätkä Reino Halin
Aihe 1. Kattopäreiden valmistus
Aihe 2. Puuaidan teko
Aihe 3. Närelenkki ja puomipuut
Aihe 4. Savottatapahtumat
Aihe 5. Hiilimiilu ja tervahauta
Aihe 6. Halkomotin teko
Aihe 7. Pettuleipä
Aihe 8. Pärekori ja vihdanteko
Aihe 9. Metsälehmus ja niiniköyden punonta
Aihe 10. Luudan valmistus ja metsäperinteen jatkuvuus
Videot on tehty edistämään metsäperinnettä ja kimmokkeeksi kaikenikäisille, mutta erityisesti niille nuorille, jotka arvostavat käden taitoja ja viihtyvät metsissä.
Suunnittelu: Ilmari Häkkinen
Kuvaus: Pentti ja Ritva Koskinen
Leikkaus: Pentti Koskinen.
Metsämiesten säätiö on rahoittanut tämän videon tekoa.
Who's here from Emmy
I'm one. Great video. Love that house!
Same
Meeee
Meeeeee though i wish there were english subs but all good
Me! This gentleman has worked hard all of his life. I love his hands.
Keskiajalla myös Unkarin kuningaskunnan alueella tehtiin 'pakkojauhoja' nälkävuosien aikana eri lehtipuulajien jauhetusta kaarnasta, mutta jopa saroista. Silloin syötiin herkullisten metsäpyökin terhojen lisäksi jopa huononmakuisia, mutta kookkaampia ja ravinnerikkaampia metsätammen ja talvitammen terhoja.
Zoli
unkarilainen metsänhoitaja
Don’t know what he’s saying but I’m glad to watch.
Would love to know what he is saying.
0:05 The most important thing is to let people see how things were done in the old times.
0:16 During the times of lack [depression] people really needed to get more sustance from somewhere,
0:24 when they did not have enough grain, when frost took the grain.
0:29 They realized that from this [refers to the fresh pine underbark] several different kinds of foodstuffs could be made.
0:35 One can bake and make [add to] food.
0:38 Lusa, which you use to skin the phloem, [is blunt] so you do not break the film.
0:48 When you get this [off], it is dried and crushed.
0:54 Is put in such a canvas bag.
0:57 And is crushed with a wooden mallet.
1:00 And whatever goes through [the bag], a clean fabric underneath [collects]
1:04 When you shake the riddle.
1:09 So it is always done then [refers to the particles on the clean fabric]
1:12 If you bake, it does not need to be so fine.
1:18 It will melt [mix] to the dough on its own and becomes smaller.
1:26 But when in porrige it needs to be fine.
1:30 So when this [is used] all the finer [ones] go through the riddle.
1:35 And what does not, is put in the bag again and crushed again until they do.
1:42 Yes a birthday cake has gone aswell [people ate it without complains]
1:46 Sometimes when I bake [I add some pettu]
1:50 The baking is very particular, one has to check upon the moon and see how it looks like.
1:59 Baking does not work at the late month, because the bakings spread too much in the oven.
[not sure if he is joking, but if not, he is referring to cutting the tree and harvesting the pettu]
2:13 Now I´ll start to amblify the dough
2:18 I have two liters of water in the bucket
2:24 [adds yeast] So it gets a starter [kick] with this tiny bit of yeast
2:28 And then the pettu
2:33 You see it looks rough now, but tomorrow when the bread is baked, you can't even see them
2:41 [when] Stirring I see if I need to add rye flour or pettu and how much,
2:50 the ratio is 1:1. Two mega crosents [he is talking nonsense]
3:05 Too thin
3:11 [I am] Adding by the feel, randomly
3:18 So it will rise. I´ll put it [to a warm place]
3:23 A piece of [yeast]. Does not need more than this. Is enough.
3:34 So Dry. Let's put a bit more this time.
3:37 To make the bread more puffy.
3:45 Move the ash down here. The hot ash will keep it warm for baking
4:35 Early hours of the day is when people baked in the old times,
4:37 so you could go do other work while the [bread] bakes
I know what he's saying and he has a charming accent
Too many things, so can't translate
(also i'm not that good at english)
@@cayenigma Thank you
Opi Suomea 😅
Thank you MH,Enny Sent me.Great video.73s
How about a English subtitle or CC??? Desperately want to know what he is saying!
0:05 The most important thing is to let people see how things were done in the old times.
0:16 During the times of lack [depression] people really needed to get more sustance from somewhere,
0:24 when they did not have enough grain, when frost took the grain.
0:29 They realized that from this [refers to the fresh pine underbark] several different kinds of foodstuffs could be made.
0:35 One can bake and make [add to] food.
0:38 Lusa, which you use to skin the phloem, [is blunt] so you do not break the film.
0:48 When you get this [off], it is dried and crushed.
0:54 Is put in such a canvas bag.
0:57 And is crushed with a wooden mallet.
1:00 And whatever goes through [the bag], a clean fabric underneath [collects]
1:04 When you shake the riddle.
1:09 So it is always done then [refers to the particles on the clean fabric]
1:12 If you bake, it does not need to be so fine.
1:18 It will melt [mix] to the dough on its own and becomes smaller.
1:26 But when in porrige it needs to be fine.
1:30 So when this [is used] all the finer [ones] go through the riddle.
1:35 And what does not, is put in the bag again and crushed again until they do.
1:42 Yes a birthday cake has gone aswell [people ate it without complains]
1:46 Sometimes when I bake [I add some pettu]
1:50 The baking is very particular, one has to check upon the moon and see how it looks like.
1:59 Baking does not work at the late month, because the bakings spread too much in the oven.
[not sure if he is joking, but if not, he is referring to cutting the tree and harvesting the pettu]
2:13 Now I´ll start to amblify the dough
2:18 I have two liters of water in the bucket
2:24 [adds yeast] So it gets a starter [kick] with this tiny bit of yeast
2:28 And then the pettu
2:33 You see it looks rough now, but tomorrow when the bread is baked, you can't even see them
2:41 [when] Stirring I see if I need to add rye flour or pettu and how much,
2:50 the ratio is 1:1. Two mega crosents [he is talking nonsense]
3:05 Too thin
3:11 [I am] Adding by the feel, randomly
3:18 So it will rise. I´ll put it [to a warm place]
3:23 A piece of [yeast]. Does not need more than this. Is enough.
3:34 So Dry. Let's put a bit more this time.
3:37 To make the bread more puffy.
3:45 Move the ash down here. The hot ash will keep it warm for baking
4:35 Early hours of the day is when people baked in the old times,
4:37 so you could go do other work while the [bread] bakes
This was very interesting. Thank you for sharing.
Thank you Sir for sharing your knowledge. Emmy sent me😊
Aivan huikee ja hieno video! Miten laadukasta ja taitavaa kuvaa ja valon käyttöä! ..puhumattakaa, kuin arvokasta dokumenttia, ”..miten niitä ennen tehtiin niitä hommia..” :) ..iso peukku ja kiitos! 👍🏼
Very interesting way to make bread . But the CC auto translated to English are pure comedy gold.
Right, because Finnish is agglutinative and inflecting language, words have so MANY different forms, unlike in English where the word form is always the same. Nightmare to make translation softwares that can interpret such languages. A problem we Finns know very well, when trying to use auto-translations.
youtube also seems to think he's speaking french instead of finnish...
Hyvä tietää, voi olla vielä tarve reseptille nyky taloustilanteessa
Ei ole näköjään talous noista ajoista sen paremmaksi tullu 😐
OMG... Turn on subs and to English auto translate, its funny as hell, nothing to do with what he is talking about.
Automatic translations always seem to have trouble with Finnish. Mind you half my family are Finn, but since I an an Aussie, I also have trouble with Finnish.
Tuo oli hyvä vihje kuinka pettuleipää tehtiin!
Terveisin yli 30v ruisleipää paistanut!
.. sama täällä..tiiä millon tarvii tuota taitoa 😕
@@amanita1453 Melko pian varmaankin tällä menolla...
This is awesome. Came here from another channel. Harvesting the inner pine bark to make food is in the same vein as making felt from mushrooms. I'm desperate to learn these kind of survival Diy skills. Look at the cool cup on his belt.
I noticed his cup as well 🙂
Could you link me to a tutorial to this making felt out of a mushroom? I'm interested
Mies elää unelmaansa, toivon jonakin päivänä itekkin olevani noin viisas ja vapaa 😃
Pitää varmaan pian tuota opetella tekemään.
Mielenkiintoista, mielenkiintoista...
🎉🎉
mahtavaa. mistähän päin reino muuten on? kuuntelin puhetta, että se on hämeen murretta, mutta samalla siinä on ikään kuin häivähdys savon murretta, eli sijoittaisin tuonne jonnekin keski-suomen ja pohjois-savon välimaastoon...ja kun reikäleipää tehdään, niin se viittaa hämeeseen ja länsi-suomeen, eli se ei kummiskaan savoa muutenkaan voi olla, koska siellä tehdään limppua.
@keeelane: Reino Halin on kotoisin Päijät-Hämeestä.
Tästä kerrotaan sarjan trailer-osassa (1'00" - 1'10"):
ua-cam.com/video/wfCwSXO_GK8/v-deo.html
"Reino Halinin kotitilana on entinen Haaralan torppa, Lammin Evon takamailla, Niukasti Padasjoen puolella."
Zoli
unkarilainen metsänhoitaja
Ehdottomasti tahtoisin maistaa tätä. :)
I'm surprised at how much I could understand sounded like French that was flavored with a general scandinavian accent.
Look at the hands on this man! My word, this is what the old generation looks like, years of hard work chiseling a man into something so masculine, that makes the modern man look like a fine dame.
Hyvä video!!!!!
Thank you showed how living a simple life brings so much self satisfaction. Luke 11:34
I have no clue what he is saying, and auto-translate does not help. 'corruption is too much for mickey minne mouse centenary 14 weeks and cost' WTF?
0:05 The most important thing is to let people see how things were done in the old times.
0:16 During the times of lack [depression] people really needed to get more sustance from somewhere,
0:24 when they did not have enough grain, when frost took the grain.
0:29 They realized that from this [refers to the fresh pine underbark] several different kinds of foodstuffs could be made.
0:35 One can bake and make [add to] food.
0:38 Lusa, which you use to skin the phloem, [is blunt] so you do not break the film.
0:48 When you get this [off], it is dried and crushed.
0:54 Is put in such a canvas bag.
0:57 And is crushed with a wooden mallet.
1:00 And whatever goes through [the bag], a clean fabric underneath [collects]
1:04 When you shake the riddle.
1:09 So it is always done then [refers to the particles on the clean fabric]
1:12 If you bake, it does not need to be so fine.
1:18 It will melt [mix] to the dough on its own and becomes smaller.
1:26 But when in porrige it needs to be fine.
1:30 So when this [is used] all the finer [ones] go through the riddle.
1:35 And what does not, is put in the bag again and crushed again until they do.
1:42 Yes a birthday cake has gone aswell [people ate it without complains]
1:46 Sometimes when I bake [I add some pettu]
1:50 The baking is very particular, one has to check upon the moon and see how it looks like.
1:59 Baking does not work at the late month, because the bakings spread too much in the oven.
[not sure if he is joking, but if not, he is referring to cutting the tree and harvesting the pettu]
2:13 Now I´ll start to amblify the dough
2:18 I have two liters of water in the bucket
2:24 [adds yeast] So it gets a starter [kick] with this tiny bit of yeast
2:28 And then the pettu
2:33 You see it looks rough now, but tomorrow when the bread is baked, you can't even see them
2:41 [when] Stirring I see if I need to add rye flour or pettu and how much,
2:50 the ratio is 1:1. Two mega crosents [he is talking nonsense]
3:05 Too thin
3:11 [I am] Adding by the feel, randomly
3:18 So it will rise. I´ll put it [to a warm place]
3:23 A piece of [yeast]. Does not need more than this. Is enough.
3:34 So Dry. Let's put a bit more this time.
3:37 To make the bread more puffy.
3:45 Move the ash down here. The hot ash will keep it warm for baking
4:35 Early hours of the day is when people baked in the old times,
4:37 so you could go do other work while the [bread] bakes