It's really nice to see, how your friendship developed. You met Sat in Portugal as a stranger, who helped you with a place to bake, and now you invited him to your place, and you do this amazing videos together.
For anyone interested in making pretzels: make sure to ALWAYS use proper PPE (glasses, gloves) when handling lye. I have worked with many strong chemicals (non-food, in a lab) and acids don't scare me, but bases like lye did scare me, they will cause tremendous burns and just a single drop can blind you instantly.
This video needs to be labeled as ‘ENTERTAINMENT ONLY’ and ‘HAZARDOUS’. A common household baker without proper knowledge of this product could definitely endanger themselves along with their household or nearby patrons.
Laugenecken, a triangular pretzel croissant bun, is very popular in Germany and just heavenly delicious. I miss all my good German bread when I came to North America
I hope you learn a lot, the master Baker comes across that he is very happy to share his trade to those that want to further their craft like yourself. Use silicon paper it is like parment paper same size you can reuse it over and over its about 8x the price of the other but you can use 12 X before disposing of it
This channel is such an inspiration. It has opened my eyes to the possibilities of sourdough and inspired me to try things I didn’t think I was capable of doing! Watching you two work together and learn from each other is so satisfying!!
Thank you both for sharing your mastery in bread making! Such a great privilege to be invited into your back room and experience these lessons from afar! ❤
you should open the damper. Brezel are always baked with open damper so the lye steam can escape and the brezel will get more oven rise. In traditional Bavarian Bakery we produce the Brezel ahead and freeze them like on 90% of proofing, then we put them directly from the freezer into the lye. So it might be a solution for you to make one bigger batch and then bake as needed, plus you can give them enough time to proofe. when i started my baker aprenticeship, in 1987, it was very common to use Pork Lard with Brezel, nowadays it changed to butter or margarine. with the %tage of the lye you can also change the colouring of your brezel, with a higher %only it gets quicker dark , but it stays more soft as the baking time is shorter, like our brezel with a 100g bakes about 14 to 15 min and ware more dark as yours....but that depends on how you, or your customours wants them. But then....i am a Bavarian Baker... so that would be our way :) Best Regards from Bavaria Chris
Thank you Chris for your remarks and the support. I'm sure Jon will appreciate the hints regarding the pre-production as well as freezing. Yet, these are made completely without any baker's yeast, but with a sourdough starter. This results in a very different schedule and timing as well. I guess Jon will have to do some (more) testing here. Regarding the lye percentage. I've never heard anyone going significantly over 4%>. Could you elaborate what percentage that is, you are suggesting in order to be able to cut the baking time down to 14 or 15 minutes (mind, the Brezn here are 140g each)
@@satkaramsingh20 we used liquid lye, not sure if the percentage is the same. We used on 1 liter water 100g lye. but you could use between 80 to 120 gr. I usally stayed with the 10%, only in Korea I used 8 because people there didnt like darker bread/breadrolls. as you are german, i copy the product details in here:
Pfisterer Brezellauge® E 524 Natriumhydroxidlösung, ca. 36% NaOH, UN 1824 im 20 kg Kanister hergestellt im quecksilberfreien Membranverfahren Meisterqualität N II S zur Produktion von hochwertigem Laugengebäck frosterfähig 1 kg Lauge mit 10 - 12 kg Wasser verdünnen (nicht mehr als 4% wässrige Lösung) I think you meant the 4% "wässrige Lösung" and i meant the percentage lye to water you are mixing in...sorry if i get it wrong in the video :) anyways it is such fun to watch Jons videos and even i am a baker for 36 years, working and traveling all over the world...i can still learn from those videos as they are so well spoken and explained. all the best from Bavaria chris
@@satkaramsingh20 me again :) you are right, with the lye crystal it is really between 3 to 4 % i just found this: Pfisterer Brezellauge® Perlen E 524 Natriumhydroxid, ca. 99% NaOH, UN 1823 im 10 kg Eimer hergestellt aus hochwertiger Natronlauge mindestens 99% NaOH wasserfrei Standardqualität N zur Produktion von Laugengebäck für den Tagesbedarf 300-400 g mit 10 Liter Wasser verdünnen (nicht mehr als 4% wässrige Lösung)
@@chrisbauer4586 , thanks for the info. So, the standard percentage of that product is obviously 3,6%. Can go up or down a little bit I usually aim for 4% , also during this video. So that seems to be the maximum already. Thanks again for your support! 🙏
The "liquid lye" is already diluted with water to make it liquid. Looks like 36% lye solution, so your 100g of that is 36g lye and 67g water. That plus 1L (1000g) gives a 3.4% solution. (36/1067)
Wunderbar !!! I know john can give an exact hydration calculation but I'm guessing around 65-67% would work to have that little bit of spring back. What's next? Bagels ??? I could send you my SD recipe.
We really love the collaboration between you two, the give and take of knowledge is so inspiring. No doubt the pretzels and croissants will be to die for once trials are completed. Having used baked baking soda in past I was super pleased to see the safety precautions taken in doing this bake. Thank you so much for sharing!
Just started my 1st bakery job. Couldn't be more excited for a new trade under my belt. Sourdough shall be my expertise. Great content Guy's, many thx.
Love your Channel - Brezel are looking very nice for the first attempts. As you correctly hinted, Swabian Brezels are scored - in contrast to Bavarian ones. However, IMHO you missed some minor details: - the ‘Bauch’ meaning the thick part you’ve scored should be a bit more bulky in contrast to the arms of the Brezel. The arms are really quite thin here and end with a slightly thicker knot - the so called Knöpfle 😉. Furthermore Swabian brezels have more butter / fat than Bavarian ones. Otherwise - they look awesome. Keep up your inspiring work.
Thank you for the hints. If you care to watch the video from beginning to end, you'll find the parts where the "Knöpfle" are mentioned, as well as the belly of the Brezeln, and the higher fat content too... ❤️🙏🥨 You should see samples of what Jon accomplished in the days after I had left Arizona, all on his own, together with Amanda. It's quite remarkable how quickly he perfected the craft... 😁🥨
54:26 Pretzel Burger Buns are getting trendy over here... After watching you guys I will not delay anymore making Brezeln! I used to get these at the exit of the subway when taking my daughter to kindergarten, walking along the street, both enjoying a salz brezel... that's it! This week Brezeln! Huge thanks Jon and Sat Karam Singh! 🙌
I'm from the swabian part of Bavaria (that's a thing hehe), so I couldn't stop smiling during this video 😊 Btw. Bavarian-style brezen are way superior in my opinion. Keep up the great work, been watching this channel since your 4th or 5th video!
Johnathan, you are so knowledgeable and studied, and yet. Very humble. Thank you for sharing what you know and helping everyone who loves to make breads
I can’t get enough of y’all’s videos. I’m starting my own sour dough company in Colorado and have been watching your wisdom and bringing in as much beautiful knowledge as possible. 😊
Very nice video! You said there are no Bretzel baked in Northern Germany. Thats almost right. But we have "Holsteiner Brötchen" these are made of braided "Plunderteig" like Franzbrötchen are made of. But way less sugar and these are put in lye too. They are fluffy and delicious… And tastes wundervoll with Nutella or Honey and butter.
I guess all kinds of lye-dipped products are getting more and more popular all over Germany. As far as I understand, traditionally using lye before baking comes from the south of Germany, but has gained popularity all over in the last decades.
I make philly pretzels in denver. Get the large 50lb bucket of red devil lye. I also use just under boiling water to dissolve the lye, and keep the water hot during the process of baking. I find a better Maillard reaction with hot water and it’s how we did it in Philly.
The algorithm got me here and I‘m glad it did. Yours looks like great content I‘ll definitely will check out more of. There‘s just one thing that bothers me, as a German, when seeing those „pretzels“ that I just have to tell you (I‘m sorry I can‘t help it). When you throw them into shape, make sure to give them 180° more twist. When you look at a pretzel the left arm goes to the right, crosses back, and back again. So the left arm ends up on the right side of the pretzel and vice versa - not just end up at the same side it came from. Only then, it is a real pretzel (as told to me by a friend‘s father who is a pretzel baker). But other than that, well done on your first batch.
I am not sure why you are complaining about the way we're doing the "Brezel-Schlingen ", but it comes out exactly the way you're describing it. And truth be told, it's only real if it's called by its true name (which is Brezel or Brezn. Not Pretzel!) 😉 🥨
In the Philippines, we have a kind of boiled rice cake made with lye, suman sa lihiya. It's not really a "cake", more like a thick pudding wrapped in banana leaves. Like many varieties of suman, the whole leaf-wrapped bundle is boiled, in this case in lye water. The leaf color comes off on the rice cake, making it slightly greenish, and the flavor is quite distinctive. It's not salty, but mildly savory. It is eaten with a kind of caramel syrup. I remember hearing that this is traditionally made by boiling the bundles in water with wood ash, I don't know if they use food-grade chemical lye nowadays.
fyi, we call em Bretzeln with a B. Now slice it open and put a nice slab of butter in it to create a Budderbrezl and dunk it into a hot coffee for the full experience 🤣
hey, cool to see you try bretzel :) I bake them every day. try bake them 250°C 9min, or they loose too much water, already stiff dough. i proof them longer so they swim, also sourdough. an my cut is straight, open rly wide. And i never oil my baking paper, they come off easy after 1min.
If you go through with constantly making them, get heavy coated silicone parchment paper(30grams I believe) the silpats will erode over time. Also I keep mine dipped 30 seconds in lye. A pretzel should fell like an under proofed dough, strong spring back in belly, but lightly airy.
I selfishly wish we'd get some more ingredient weight shoutouts, but I enjoy the hunt of piecing it together. 5,550 g of flour and 300 g butter, I'm guessing the rest: 500 g cold water + 3,000 g milk + 830 g starter + 110 g salt. My guesstimates yields about 10,240 g of dough, so about 180 g over their 10,080 g (which would be about 134 g of dough per pretzel). I assume maybe a little less starter and a little less water+milk.
The Proof channel is mostly about sharing the journey of bakers and their bakery. This is not a recipe channel...but you'll find recipes all over the internet, if you don't mind searching for it. 🙏❤️
@@SamCouch good luck on your journey. From your numbers I can tell that you're paying attention. The rest is the pleasure and satisfaction that comes from trying and testing it for yourself. Plus every flour and every starter behaves differently anyway. 🙏😁👍
😂 ...and I always see me chemistry teacher from some 40 years ago in front of my inner eye, raising his index finger, while repeating this quote every now and then. Still, If you have a nice way to say this in English, but with lye instead of acid, I'd much appreciate it. 🙏😉
Add acid to water just like you oughtta. (In many dialects water sound more like watta). Bases like lye (NaOH) are less violent reactions so it doesn't really matter. But it doesn't hurt to follow the same rule all the time, add the strong concentration to water to dilute. Then you'll never get it wrong.
Jon and I had a lengthy discussion about what's the upside and what's the bottom. We couldn't come to a final conclusion. Which actually reflects a "heated discussion" which had been going on literally for centuries in Germany , about what's up and what's down here 😂
it starts with how to even call the thing :D my gf is from the north and an adamant "Brezel" enjoyer, for me that sounds offensivly wrong :D@@satkaramsingh20
The pretzels should not be put in cold water, but in boiling water, so that the alkaline effect is perfect and then you get the Bavarian bakery color. ;)
I saw Jon just looking at the dough develop in the mixer but I know as well as he does there is something soothing and mesmerizing about watching the dough go round and round, especially on slow speed.
It's really nice to see, how your friendship developed. You met Sat in Portugal as a stranger, who helped you with a place to bake, and now you invited him to your place, and you do this amazing videos together.
I fully agree.
This is a truly amazing story.
🙏❤️
For anyone interested in making pretzels: make sure to ALWAYS use proper PPE (glasses, gloves) when handling lye.
I have worked with many strong chemicals (non-food, in a lab) and acids don't scare me, but bases like lye did scare me, they will cause tremendous burns and just a single drop can blind you instantly.
This video needs to be labeled as ‘ENTERTAINMENT ONLY’ and ‘HAZARDOUS’. A common household baker without proper knowledge of this product could definitely endanger themselves along with their household or nearby patrons.
Laugenecken, a triangular pretzel croissant bun, is very popular in Germany and just heavenly delicious. I miss all my good German bread when I came to North America
I hope you learn a lot, the master Baker comes across that he is very happy to share his trade to those that want to further their craft like yourself.
Use silicon paper it is like parment paper same size you can reuse it over and over its about 8x the price of the other but you can use 12 X before disposing of it
Sad Kahn is the OG! He should become part of the proof team. Love watching you guys! Herzliche Grüsse aus der Schweiz!
This channel is such an inspiration. It has opened my eyes to the possibilities of sourdough and inspired me to try things I didn’t think I was capable of doing! Watching you two work together and learn from each other is so satisfying!!
I have been a fan of yours for several years in the beginning in your garage
Thank you both for sharing your mastery in bread making! Such a great privilege to be invited into your back room and experience these lessons from afar! ❤
Just loved the real euro pretzels….what a joy to watch this entire process.
As a Swabian german im Impressed and love this video! Thanks for That cool collaboration!
Gut gemacht! Grüße aus dem Schwabenland!
We use it to clean vintage cast iron skillets / pots. Cleans the years of seasoning off back to bare iron.
you should open the damper. Brezel are always baked with open damper so the lye steam can escape and the brezel will get more oven rise. In traditional Bavarian Bakery we produce the Brezel ahead and freeze them like on 90% of proofing, then we put them directly from the freezer into the lye. So it might be a solution for you to make one bigger batch and then bake as needed, plus you can give them enough time to proofe.
when i started my baker aprenticeship, in 1987, it was very common to use Pork Lard with Brezel, nowadays it changed to butter or margarine.
with the %tage of the lye you can also change the colouring of your brezel, with a higher %only it gets quicker dark , but it stays more soft as the baking time is shorter, like our brezel with a 100g bakes about 14 to 15 min and ware more dark as yours....but that depends on how you, or your customours wants them.
But then....i am a Bavarian Baker... so that would be our way :)
Best Regards from Bavaria
Chris
Thank you Chris for your remarks and the support.
I'm sure Jon will appreciate the hints regarding the pre-production as well as freezing.
Yet, these are made completely without any baker's yeast, but with a sourdough starter. This results in a very different schedule and timing as well. I guess Jon will have to do some (more) testing here.
Regarding the lye percentage. I've never heard anyone going significantly over 4%>. Could you elaborate what percentage that is, you are suggesting in order to be able to cut the baking time down to 14 or 15 minutes (mind, the Brezn here are 140g each)
@@satkaramsingh20 we used liquid lye, not sure if the percentage is the same. We used on 1 liter water 100g lye. but you could use between 80 to 120 gr. I usally stayed with the 10%, only in Korea I used 8 because people there didnt like darker bread/breadrolls.
as you are german, i copy the product details in here:
Pfisterer Brezellauge®
E 524 Natriumhydroxidlösung, ca. 36% NaOH, UN 1824
im 20 kg Kanister
hergestellt im quecksilberfreien Membranverfahren
Meisterqualität N II S
zur Produktion von hochwertigem Laugengebäck
frosterfähig
1 kg Lauge mit 10 - 12 kg Wasser verdünnen (nicht mehr als 4% wässrige Lösung)
I think you meant the 4% "wässrige Lösung" and i meant the percentage lye to water you are mixing in...sorry if i get it wrong in the video :)
anyways it is such fun to watch Jons videos and even i am a baker for 36 years, working and traveling all over the world...i can still learn from those videos as they are so well spoken and explained.
all the best from Bavaria
chris
@@satkaramsingh20 me again :) you are right, with the lye crystal it is really between 3 to 4 % i just found this:
Pfisterer Brezellauge® Perlen
E 524 Natriumhydroxid, ca. 99% NaOH, UN 1823
im 10 kg Eimer
hergestellt aus hochwertiger Natronlauge
mindestens 99% NaOH wasserfrei
Standardqualität N
zur Produktion von Laugengebäck
für den Tagesbedarf
300-400 g mit 10 Liter Wasser verdünnen (nicht mehr als 4% wässrige Lösung)
@@chrisbauer4586 , thanks for the info.
So, the standard percentage of that product is obviously 3,6%.
Can go up or down a little bit
I usually aim for 4% , also during this video. So that seems to be the maximum already.
Thanks again for your support!
🙏
The "liquid lye" is already diluted with water to make it liquid. Looks like 36% lye solution, so your 100g of that is 36g lye and 67g water. That plus 1L (1000g) gives a 3.4% solution. (36/1067)
Wunderbar !!!
I know john can give an exact hydration calculation but I'm guessing around 65-67% would work to have that little bit of spring back.
What's next? Bagels ???
I could send you my SD recipe.
We really love the collaboration between you two, the give and take of knowledge is so inspiring. No doubt the pretzels and croissants will be to die for once trials are completed. Having used baked baking soda in past I was super pleased to see the safety precautions taken in doing this bake. Thank you so much for sharing!
I've made sourdough soft pretzels for years, they are delicious!
Just started my 1st bakery job. Couldn't be more excited for a new trade under my belt.
Sourdough shall be my expertise. Great content Guy's, many thx.
I was so interested in the cooking trials i did not want it to end! It would be great to see the "best we believe we can do" pretzel in future videos.
My family is from Goppingen, Germany. It's soooo amazing to see Swabian represented.
Love your Channel - Brezel are looking very nice for the first attempts.
As you correctly hinted, Swabian Brezels are scored - in contrast to Bavarian ones. However, IMHO you missed some minor details:
- the ‘Bauch’ meaning the thick part you’ve scored should be a bit more bulky in contrast to the arms of the Brezel. The arms are really quite thin here and end with a slightly thicker knot - the so called Knöpfle 😉. Furthermore Swabian brezels have more butter / fat than Bavarian ones.
Otherwise - they look awesome. Keep up your inspiring work.
Thank you for the hints.
If you care to watch the video from beginning to end, you'll find the parts where the "Knöpfle" are mentioned, as well as the belly of the Brezeln, and the higher fat content too...
❤️🙏🥨
You should see samples of what Jon accomplished in the days after I had left Arizona, all on his own, together with Amanda. It's quite remarkable how quickly he perfected the craft... 😁🥨
54:26 Pretzel Burger Buns are getting trendy over here... After watching you guys I will not delay anymore making Brezeln! I used to get these at the exit of the subway when taking my daughter to kindergarten, walking along the street, both enjoying a salz brezel... that's it! This week Brezeln! Huge thanks Jon and Sat Karam Singh! 🙌
I'm from the swabian part of Bavaria (that's a thing hehe), so I couldn't stop smiling during this video 😊
Btw. Bavarian-style brezen are way superior in my opinion.
Keep up the great work, been watching this channel since your 4th or 5th video!
Augsburg, oder Richtung Bodensee oder Allgäu...oder wo genau? 😅
@@satkaramsingh20 Augsburg 😉
Johnathan, you are so knowledgeable and studied, and yet. Very humble. Thank you for sharing what you know and helping everyone who loves to make breads
I can’t get enough of y’all’s videos. I’m starting my own sour dough company in Colorado and have been watching your wisdom and bringing in as much beautiful knowledge as possible. 😊
I love it ❤
Very nice video! You said there are no Bretzel baked in Northern Germany.
Thats almost right. But we have "Holsteiner Brötchen" these are made of braided "Plunderteig" like Franzbrötchen are made of. But way less sugar and these are put in lye too. They are fluffy and delicious… And tastes wundervoll with Nutella or Honey and butter.
I guess all kinds of lye-dipped products are getting more and more popular all over Germany.
As far as I understand, traditionally using lye before baking comes from the south of Germany, but has gained popularity all over in the last decades.
@@satkaramsingh20 Yes, I remember eating it for the first time in Schleswig Holstein at the end of the 1980s. And it was only available regionally…
I make philly pretzels in denver. Get the large 50lb bucket of red devil lye. I also use just under boiling water to dissolve the lye, and keep the water hot during the process of baking. I find a better Maillard reaction with hot water and it’s how we did it in Philly.
The algorithm got me here and I‘m glad it did. Yours looks like great content I‘ll definitely will check out more of. There‘s just one thing that bothers me, as a German, when seeing those „pretzels“ that I just have to tell you (I‘m sorry I can‘t help it). When you throw them into shape, make sure to give them 180° more twist. When you look at a pretzel the left arm goes to the right, crosses back, and back again. So the left arm ends up on the right side of the pretzel and vice versa - not just end up at the same side it came from. Only then, it is a real pretzel (as told to me by a friend‘s father who is a pretzel baker). But other than that, well done on your first batch.
I am not sure why you are complaining about the way we're doing the "Brezel-Schlingen ", but it comes out exactly the way you're describing it.
And truth be told, it's only real if it's called by its true name (which is Brezel or Brezn.
Not Pretzel!)
😉 🥨
Your channel is very addictive, thanks for sharing❤
In the Philippines, we have a kind of boiled rice cake made with lye, suman sa lihiya. It's not really a "cake", more like a thick pudding wrapped in banana leaves. Like many varieties of suman, the whole leaf-wrapped bundle is boiled, in this case in lye water. The leaf color comes off on the rice cake, making it slightly greenish, and the flavor is quite distinctive. It's not salty, but mildly savory. It is eaten with a kind of caramel syrup. I remember hearing that this is traditionally made by boiling the bundles in water with wood ash, I don't know if they use food-grade chemical lye nowadays.
Kutsinta is also made with lihiya. Our "kakanin" are really good but they don't last long.
Jon, Austrians actually have a laminated dough pretzel thingie they call Lagenucken. It's great!
Sourdough takes longer , as Yeast, like your other products like brioche and Croissant!! Great job !! Thanks for sharing !! I learned alot !! Cool
fyi, we call em Bretzeln with a B. Now slice it open and put a nice slab of butter in it to create a Budderbrezl and dunk it into a hot coffee for the full experience 🤣
I suggest dipping it instead of dunking (🏀) it.
😅👍🥨
I tried to teach them about the B in Brezel..
Not an easy task though, I have to admit.
😅🥨😋
@@satkaramsingh20 "tunken" or "donke" in swabian is dipping btw
@@animanaut , ich bin ja Deutscher, daher ist mir das schon klar, aber "dunking" ist eben in diesem Sinne ein falscher Freund... 😅
@@satkaramsingh20 And the pronounciation of the german long "e" is also not so common in english
🙏Happy new 2024 from Sweden 🙏
Gott nytt år till Sverige! 🇸🇪
hey, cool to see you try bretzel :) I bake them every day. try bake them 250°C 9min, or they loose too much water, already stiff dough. i proof them longer so they swim, also sourdough. an my cut is straight, open rly wide. And i never oil my baking paper, they come off easy after 1min.
If you go through with constantly making them, get heavy coated silicone parchment paper(30grams I believe) the silpats will erode over time. Also I keep mine dipped 30 seconds in lye.
A pretzel should fell like an under proofed dough, strong spring back in belly, but lightly airy.
If you use the good parchment (silicone) with pan spray or oil it the pretzels will release.
I've made Bavarian pretzels a lot. Always heated my 4% lye bath to almost boiling and dunked for 30 seconds.
They are in fact different I guess
When will the Pretzels be in the Litchfield location?
Look for a Saturday pop up soon. We will announce via instagram and our email newsletter.
Rather abrupt ending after the 3rd bake. How was the proofing and taste? Can you describe the difference in taste from Lye vs Baking Soda?
It's hard to describe. But once you had the real deal, you'll never go back to baking soda.
😁😉
I selfishly wish we'd get some more ingredient weight shoutouts, but I enjoy the hunt of piecing it together.
5,550 g of flour and 300 g butter, I'm guessing the rest: 500 g cold water + 3,000 g milk + 830 g starter + 110 g salt.
My guesstimates yields about 10,240 g of dough, so about 180 g over their 10,080 g (which would be about 134 g of dough per pretzel). I assume maybe a little less starter and a little less water+milk.
The Proof channel is mostly about sharing the journey of bakers and their bakery.
This is not a recipe channel...but you'll find recipes all over the internet, if you don't mind searching for it.
🙏❤️
@@satkaramsingh20 Yes, still fun to try and replicate the bakes at home :)
@@SamCouch good luck on your journey.
From your numbers I can tell that you're paying attention.
The rest is the pleasure and satisfaction that comes from trying and testing it for yourself.
Plus every flour and every starter behaves differently anyway.
🙏😁👍
@@satkaramsingh20 I appreciate you sharing your bread knowledge with all of us! Hopefully there are many more videos :)
Sat I thought said 184 g per bretzel
@18:24, why do they say Bretzel and not Pretzel? Have we been calling these things the wrong way? 😂
In Germany they are called Bretzel or Bretzn in Bavaria. the first e is pronounced longer and more than the first.
First check out the shape of a Brezel 🥨, then you make your own decision if it makes more sense to spell with a P or a B.
😉😅
26:40 my man trying so hard not to say "erst das wasser dann sie säure sonst passiert das ungeheure"
😂
...and I always see me chemistry teacher from some 40 years ago in front of my inner eye, raising his index finger, while repeating this quote every now and then.
Still,
If you have a nice way to say this in English, but with lye instead of acid, I'd much appreciate it. 🙏😉
Add acid to water just like you oughtta. (In many dialects water sound more like watta).
Bases like lye (NaOH) are less violent reactions so it doesn't really matter. But it doesn't hurt to follow the same rule all the time, add the strong concentration to water to dilute. Then you'll never get it wrong.
Any chance of a rough recipe for these Bretzels? Hydration pecentage, anmount of butter, anything? Would love to try reproduce at home!
This isn't a recipe channel. But here's a good channel for recipes, also German Brezeln. 😁🥨:
ua-cam.com/video/IZYQgL-GvBA/v-deo.html
Do you guys make panettone?
petition to change the episode names Sourdaddies
29:00 is that even safe to eat
Yes, it totally is.
Any reactivity of the lye ends after exposing it to the temperature that exists in a hot baking oven. 🙏
Would be good to see the bakers percentage for it
Think I’ll skip the Lye process. I’ll substitute a St.Pauli Girl instead.
Does anybody know what the white rectangular containers or totes used are called where they bulk ferment the dough in?
Bus tubs.
I mess working in the bakery!
@Proof Bread Is Sad Karam a Breadsommelier ?
Love from Germany North Rhine Westfalia
No, Sat Karam is just someone who loves baking sourdough bread.
And he isn't sad either.
😅🙏
담백한바게트빵 이 좋아요
Where can I take your lessons in Germany?
I'm actually open to negotiate possibilities..
😉
Competing for notoriety?
A little paper won't hurt😊
Nothing like sone caustic soda to clean the innards out 🤕
uppside of a brezn(sorry, bavarian here)is the thick part. dont @ me
Jon and I had a lengthy discussion about what's the upside and what's the bottom.
We couldn't come to a final conclusion.
Which actually reflects a "heated discussion" which had been going on literally for centuries in Germany , about what's up and what's down here
😂
it starts with how to even call the thing :D my gf is from the north and an adamant "Brezel" enjoyer, for me that sounds offensivly wrong :D@@satkaramsingh20
@8:56, Canola oil? Why not use a healthy oil instead, even if it’s just a little bit?
Cold-pressed rapeseed oil which is not further treated is healthy and a source of omega-3
Canola oil is perfectly healthy
The pretzels should not be put in cold water, but in boiling water, so that the alkaline effect is perfect and then you get the Bavarian bakery color. ;)
Pretzels should be put in water? 😳
@@satkaramsingh20 I think, what he meant was that the lye need to be hot !
@@1970Runaway , oh...if that was the intention, then that's absolutely false information!
The lye should not be heated...
@@satkaramsingh20 We cook it for 1 minute in boiling water.
You guys are desperate for youtube money. I can't even watch the video because every 2 minutes I get 2 ads.
Weird cause I haven't gotten any ads.
I saw Jon just looking at the dough develop in the mixer but I know as well as he does there is something soothing and mesmerizing about watching the dough go round and round, especially on slow speed.