100% Rye Sourdough Masterclass With Patrick Ryan
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- Опубліковано 1 тра 2024
- 100% Rye Sourdough Masterclass With Patrick Ryan - Firehouse Bakery.
Patrick Ryan owner of Firehouse Bakery will be making a 100% rye sourdough. Rye is a lovely flour to work with and it tends to make a more active starter which gives lovely complex flavours to your bread.
Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it.
You can get the full recipe over on www.ilovecooking.ie under the bread section or here www.ilovecooking.ie/food-tv/m...
Also make sure to subscribe to Patrick's UA-cam channel here / @firehousebakery1545
Patrick, you made me cry. I made my first black bread today. It's taste like bread from my childhood, as my granny used to bake. 100% traditional Latvian rye bread. THANK YOU!!!
I sent some to my 88 y.o. mother who came from a farm in Germany where they grew rye and her mother baked in the old woodfired ovens.... she couldn't stop talking about it for months and told everyone she knew about it. It really is that good!
@@talkingstick2u rye bread is the most common bread in Germany and Austria, here in Netherlands there's only the wheat bread in 20 types, but I bake my own rye bread now 😊 😊😊
@@annekpr2009 Yes! That's great! I started in 2020 because my hubby lived in the Bavarian part of Germany for 25 years and kept talking about the sourdough rye from the local bakerei. So I decided to "give the gift that keeps on giving" and "Little Annie," my starter, was born. I've been baking every week with her. Hubby's favorite is a sourdough rye with kalamata olives, jalapenos, corn, and pickled red onion with caraway and rosemary or basil. It makes great demi baguettes for him to take to work with some guacamole. I keep the freezer supplied with pizza crusts and small breads. I make a larger loaf if I want to make Reubens. This rye journey was the perfect birthday present!
@@talkingstick2u i discovered sourdough and rhye about a year ago, and the whole family loves it, so I keep baking it (30% Spelt)🤗
That's a bit dramatic dont you think?
Who here is watching this while self-isolating? Major props if watching it next to your sourdough starter pet.
Mine is in the oven as we speak, the exact same one as in the video!
My mic preamp has got a tube and creates a warm and cozy spot for Hubert as I'm watching all the bread vids :)
You just caught me starter-handed
Ive been playing with using my water kefir water to make the dough and not use a sourdough starter, you need to leave it overnight. Will try with Ryan's measures and see if it works better.
I could watch him make dough all day
I could watch this again 😁
I know right?!
Hello from of Kazakhstan. Central Asia
Keep these videos coming, I love them!
These videos with Patrick are excellent. Thanks!
I love the way Ryan describes bread and flour, have joined the legions of quarantine bakers thanks to him
Good info! This was super helpful. Thanks Patrick!
Another great one for the books! Thanks, Patrick!
Just a good, honest no pretentious gimmicks bread class. I am SO happy to find you! You took the nerves out and added common sense. Every bake I have used your techniques has been a swimming success. Thank you so much!
I've watched this video so many times and learned so much and proud to say I've just had a slice of my best bread yet thank you so much for your help and inspiration to all of you want to be sour dough bread makers out there don't give up it will work for you eventually and be so rewarding
Seriously, Ryan is the product that we want to see...make more videos of him constructing the recipe...forget other chefs, your success is this guy, not someone else.
Love it, Patrick!
Just made mine from scratch following Patricks instructions for sourdough - turned out beautiful! 👌
There videos with Patrick are amazing!!! It's PACKED with information... I need to watch several times to absorbed everything he teaches.... Well done!
YES!SUPER EXCITING! LOVE RYE, EXCELLENT VIDEOS &RECIPES, THANK YOU SO MUCH!
Patrick, this is wicked good. Thank you.
Patrick, you're Awesome...!!! Thank you.. !!!!
Patrick’s sourdough vids are the best on YT -great job ILC keep them coming!! :)
You make it so easy and appealing. Everything you make looks superb. Just the right amount of explaining, real talk, no fake rubbish. Real and honest videos, real and honest bread. Perfection ❤️
Another winner. Love these sourdough videos.
This guy is one of the best bakers I’ve seen. Thanks for posting.
Patrick u r amazing, passionate m8, thank you for all your lessons
Love this video, actually ALL of your vids!!
This guy is awesome! I was finally successful with my sourdough using his recipe and techniques. I am not crazy about rye bread but use rye flour in my starter to give it a bump!
I love these videos. I keep watching them all over again😁
Loved this explanation. He makes everything seem so easy that it gives me hope that I will succeed! 😋
You’re such a good teacher! Can’t wait to try this. 😋 Thank you.
So interesting seeing the difference rye flour makes
I am married and living in Finland for some years now. My Covid project was to learn to make bread so when my husband and I go to the states he won't go through withdrawal from the Finnish Rye Bread. I have been making it according to the old grandma's recipe, using the old starters, etc. My husband always said the bread was "just fine," but it was no different than the ones he could just go buy in the store. I made the bread according to this video, he came and woke me up to tell me how good this bread is. Now I make the bread twice a week because this is BETTER than what he can buy in the store. We have had the bread "tested" using friends, neighbors, and mothers-in-laws, and everyone agrees this is great bread. When they ask about the recipe I just tell them it is the Finnish ingredients and an Irish technique. But really it is all rye flour, salt, starter, and water...the technique is what makes this so good. Thank you!!
Looking forward to making the 100% rye sourdough. Another great video, Patrick!!
Thank you for the wonderful tutorial. I have so enjoyed baking rye bread. This time, I added dried cherries and slivered almonds.
Thanks for your Video tutorials on sourdough starter and sourdough rye bread Patrick. I’ve never baked before but I followed them to make rye bread for my Finnish wife who misses her Ruisleipa Finnish rye bread and she was blown away by the results. It’s got me all fired up for baking now !
i have learned so much from Patrick, so many new ideas and tricks. very well done
Your videos are really good. Thanks for sharing your knowledge.
Anyone else come back and watch these videos from time to time just to listen to him talk?
Agree. His voice is so calming...
You just inspired me. Always avoided....scared...of baking. I bake sourdough every weekend now and I just tried your rye.
Thank you.
7:39 That's a master baker there, making several breads at one time in an oven. Nice work Patrick!
Oh my, YUM!! thank you Patrick!!
I have found my bread guru!!! I have my first loaf in the oven right now:)
Patrick is the best master class chef. Your passion in bread making is contagious. I’ve learned so much through all ur videos. 🙏❤️
Awesome, I was hoping to see something like this.
Great recipe and easily explained! Thank you a lot! Happy NEW YEAR!
Yaaaaay a new tutorial!
Thank you for the Video, very nice explanation!
Great bread, made it over the weekend with your excellent recipe.
Patrick, thank you. You’re a very good teacher. I’ve been inspired to bake by your videos. I have made both your delicious rye bread and your tasty white sourdough from your recipes. 👍🏻
Beautiful dough love the way you work with it. Thank you
Your vids and techniques are really adding some variety to my bakes. Loving these.
Always reliable and invaluable advice
This was excellent. Thank you.
Sitting here in London and loving Mr Ryan (in a passionate but platonic way)...he is so bloody good and his methods work
I love this guy - total crush
Thank you Patrick, just made this today and it is resting right now but it looks so good and cannot wait to try it. Will be using this recipe a LOT
I really recommend the video on the sourdough masterclass too - that really helped me overcome the problems I was experiencing!
You're really making amazing videos! Thank you for all those info!
Ryan you seem to be such a genuine, nice guy. Love your videos and helping me get back to my roots--my grandfather was firstborn in the US and his folks were from east County Clare.
Baking this today! Fired up a Rye starter about 10 days ago.. looks great! Will know tomorrow how it tastes! Happy holidays to all!
Lovely video. I used to make this. I was married to a Finn for 25 yrs and I learned the old fashioned way, with a wooden tub. Each batch made a lot of loaves and specialty breads. It was fun. It took several days to wake up the sour dough in the tub etc... all the way to loaves. No measurements, just did it by feel and looks. It was much darker than your loaf. I'd love to try your loaf so, may have to start working on a starter. Thanks for giving me a new look at it.
I baked it yesterday evening and it came out exactly as you showed in the video!! I let it sit overnight and just tasted it today. It is very delicious, smells like the breads we ate in our childhood!!Excellent tutorial!! Thank you very much!
You are fantastic! Started baking bread just because of your videos, thanks!
I got so much knowledge from just one of his video. Previously I went through hundreds bread making videos. 😊
Same here. I watched the sourdough video(very first of his) about a hundreds times. Now I bake least 3times a week.
@@pumpkin7889 same thing with me lol
Thank you, Patrick! I love your videos! They are all winners! Now, if you can only find some way to allow me to stay home all day so I can bake sourdough bread, muffins, all of your good stuff, I’ll be so happy! And to think I started making sourdough bread because I didn’t want to pay $5 for a loaf of sourdough bread! I still think the bread I bake from your recipes is far superior to that which I buy in even the best bakeries...so thank you, from the bottom of my heart!
Love your video's, very mature and to the point, thank you.
today I made rye sourdough bread for the first time and was so disappointed till I have seen your video you have highlighted all the problems I had as natural happening with rye sourdough now I feel ok with what I made thank you sir you have given me the heart to carry on
Great video, I got stack with my bread baking, I have to try your technic.
Made this one! Deeeelish! Thanks so much for a detailed video!
I just made this turned out Beautiful, my husband said it looks just like the one in the video that’s a very good complement thank you
Thank you very much. I am from Austria and have been living in the US for the last 35 years. I am finally able to make my own bread and love your instructions. The results are wonderful and are just like the bread I loved growing up.
It is so tasty and delicious only by looking at your bread! 😋 Amazing 👍! Thank you for recipe! Will be making one by your example! Every time enjoy watching your cooking!
it looks awesome , thanks for the great video
Patrick is a fantastic teacher! I bought a book on Sourdough bread 10 years ago, made one loaf, which didn’t come out right.
Two years ago I bought a book on Kváskovanie (naturally leavened bread) , but was scared of failure - how to start my own yeast starter?
One of his videos made it look so easy! And the way he explained it: it was!
He’s a master teacher.
My family enjoyed our first bread, than pizza, etc...
It’s much healthier than supermarket -bought.
The first bread that I make and it is SUPERB I AM AMAZED 🙂thank you for sharing !!!
Patrick thank you best and easiest starter recipe, doubled on first day and has everyday after.
Rye starter is vibrant and tripled in volume so I'm making this now...I'm excited!
Excellent video - thank you!
Thank you! I started baking bread because of this video.
The main reason I was looking for how to make bread is that in Ireland so few places sell rye bread, which was dominant in my home country, so it's rather ironic that I learn how to make it from an Irish baker :-)
Bravo...Thank you again
Been making my starter gor a week now just for this rye recipe. Thanks for this video
Many thanks for the recipe and instructions, by far the easiest sourdough 100% rye bread, the result is great and the taste is amazing. Thanks again
Very good sourdough bread. Thank you very much for the recipe.
I've been making this for a couple of months now and it's delicious. Best yet, I converted my usual whole wheat Holiday bread over to this Rye one and added soaked cranberries (drained), chopped walnuts and apples sliced with a mandolin. I used the water from the cranberry soak and some fresh squeezed orange juice instead to the water with just a splash of molasses. No oil or extra sugar in my bread. It was outstanding! I'm loving this Rye journey. Thanks for the lessons.... they helped me tremendously to see how the dough should look. I have to add that I mix with a Danish dough whisk and never take it out of the bowl to knead - so less messy and works great.
Thank You Thank You Thank You! My bread came out BEAUTIFUL!
Keep up the videos,❤️ love it
This was very helpful. I have a recipe for sourdough Swiss Alpine rye. It was a little different recipe (it's triple raised), but your technique was really helpful. I used the scraper technique you showed for the final raising. It worked great.
Patrick - I have been making sourdough bread from YOUR video now for about six weeks. The family I live with RAVE about it. AND - my acid reflux is GONE. I have a couple of slices, toasted, before I go to bed at night and that awful feeling, ad if my entire thoracic cavity has been flooded with drain cleaner, is gone. Bloating, gone. And my thinking processes are clearer. About two weeks ago we had hamburgers for supper and the bread rolls were the round white ones from the local Supermarket. I ALMOST THREW UP!!! The patties and tomatoes and onions and stuff were okay but the bread rolls tasted like they were made with the dust from a powdered mummy! Life and the Blessings of Life be upon you.
You probably needed healthier gut biome. Try eating more veggies and probiotics.
Bone broth heals the digestive system, as does raw sauerkraut; together with the bread of this video.
thank you soo much dear Patrick you are a lovely guy, yours explanations are full of details and i ve been learning a lot with you, here we have also good teachers but most of them do not use whole flour or rye flour. I wish i could make classes in person with you but as i cant because i m so far i enjoy here from home those amazing classe. I already found you book and already bought it.. i ve looked for it some days and found it in amazon.uk, They will send for a parent in us and my parent will send me. Again love you a lot dear. God bless you
Just made the bread, It came out fantastic! The first rise was overnight, the second one-2-3 hours. I used a Dutch oven. Thank you for sharing. I was looking for an easy recipe so I can make it routinely.
Thanks, going to try my first one
Thanks man..i learn a lot from you..
I know you have a spelt and treacle video but I would love a video on making sourdough using only spelt flour and hear your views on the differences in the dough between spelt and traditional white sourdough.
Patrick.Thank you so much for an awesome video. I got started into making bread using the no kneed method and while it does produce good bread we have found that it is only good on day one and after that, it is only good for croutons.
I can't wait to try this!
Enjoyed your videos, Just made a sourdough bread using kifer milk. It's a slow riser so I added a teaspoon of sugar when I did the mixing it worked out great and taste great.
I must have watched dozens of videos on how to make 100% rye bread and then I watched your video and understood why my bread was all wrong. Thanks for the recipe and the tips.
I love rye bread so much 😍
Ahhhh))) Going straight to my Favorites ✌🏻✊🏻👍🏻
Good to see that people know how to make real bread outside of Germany aswell. :)
This helped me to understand the makings of different starters using different flour as well as the nature of rye compared to whole meal or bleached white. All so fascinating! Thank you! You’re a brilliant teacher. ☺️
Can you help me please. Was it a sour dough or a rye started because he referred to it as both 🤔
@@ccorfield2243 it’s both… sourdough and rye.
I WAS an aficionado of another bread-making channel, however I find Ryan's ilovecookingireland more interestingly detailed and for that reason I'm in. I am rather excited to get to the vid. where he will explain the recipe for cooking Ireland.
Spot on I like to make mine with some black treacle as well, depth of taste is fantastic
Thank you!