Mixing and Scaling Sourdough | Proof Bread
Вставка
- Опубліковано 19 жов 2024
- Another day, another mix. As a bakery, we're mixing every single day, in fact, it's usually multiple mixes a day. Today we're making one batch of our sourdough but it's another opportunity to evaluate, learn, and improve.
» Invest in Proof mainvest.com/b...
» Shop our online store: proofbread.com...
» Support our videos and get access to extended-length episodes: www.multitude....
» Help us build our new bakery: gf.me/u/yzr87v
» Shop our merch: teespring.com/...
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #mixing
Now that I've watched a few episodes I feel encouraged to say this is one of the most interesting channels. I enjoy the straightforward way you're showing what's going on behind the doors for real.
You are right about other people choosing alternative diet choices. 15 years ago I gave up eating all meats except fish. As I eliminated each type my migraine headaches became less frequent. There are so many meat alternatives now and eventually I was able to adapt diet to include vegetarian plus fish a few times a month. Migraines disappeared completely. I am lactose free as is my sibling. These simple adjustments brought so much relief. I wonder if others have similar experiences. Thanks for all your videos, congratulations on new bakery.
I want to thank you for your inspiration. I made a starter from a wild grape yeast here on my farm. I found the recipe I based it on in the "Hotel St. Francis Cookbook" for 1919 under my birthday hand written by my nother for when we both used it to make bread for our family. It was a lot of family culture, history and sweet memories all rolled into one.
Wild grapes yeast? There is so much to learn about bread making. I only just recently started using yeast in a little packet, but I don't know much about bacteria that's able to cause the souring of milk, the souring of bread and Rising of anything anything.
If it doesn’t reveal too much I’d love to see the process for feeding and batching Harriet. Would love to see an update on the new bakery thanks for the update☮️💟
you're in luck, they've already done that - search "Sourdough Starter Feeding Schedule and Routine" on their channel
@@kwilj thanks so much for catching that!
You are busier than a long-tailed cat in a room full of rocking chairs. You are also brilliant. I love your show
I pray for you and wish you luck happiness and success in your new bakery . I hope everything goes well . And whatever the end result you should get your worth and a little more .
Praying that things work out for you guys and your staff... Lots of love from Trinidad and Tobago 🥰
John, you a great communicator, and baker. I have watched all your UA-cam videos atleast once. I’m sorry for the limited time to move your operation, it is a unfortunate situation the city (your neighbor) has put you in..... I look forward to driving from Buckeye, with my wife & mother-in-law, to buy your bread and become a regular customer.
An Old Struggling Sourdough Baker
Howard
Thank you Jon for another thoughtful conversation on the making of bread. Please have a great week ahead.
Another great video. Thanks for sharing your story with us. Watching you make bread is very therapeutic 👍
Thank you so much for sharing so much knowledge and information. And thank you for speaking so candidly about the financial side of your business. Making these decisions are so hard and there are never clear-cut answers. 🖤
John, if your scale starts doing wonky things, don't replace it. Just get yourself a can of compressed air, open up the scale to the best of your abilities, and give the insides a good blast of air. I bet removing all the accumulated flour will make a world of difference. It did to mine.
Im so stressed. Im in this exact position. Thank you so much for posting this video. 💗
Keep on keeping on. The food industry needs to be enlightened n we must become more aware about what we eat. And it's refreshing to see excellent information
Who else keeps checking the channel for updates on the new bakery space? 😭😭😭
🙋🏾♂️
@@rogerroberts7479 🥺
🙋🏻🙋🏻♀️
How's the construction of the new digs going? Any updates?
I enjoy the updates, I like watching the progress and how you deal with adversity.
When will we see another tour of the new location? You are very entertaining.
We just had an article in our local newspaper (in Kenai Alaska) about a local sourdough bakery that uses a sourdough that is said to be 250 plus years old. It was given to them by an older German lady. The bakery has been using it now for 10 years.
Earth balance really is a good option for vegan butter, it tastes very much like real butter not artificial and basically reacts the same in baking. I made a pie crust with it, it was 👌👍😃🤤
Good morning. Hopes for a very successful market day.
I wish i could come work for you guys, Maybe take some vacation. I’m sure i would learn so much to improve my sourdough baking. I think Wisconsin is a long ways from there.
Thanks for keeping Up the good work, You seem to keep on trucking without R&R! while keeping the world informed of the conditions our world runs trough…..Rare talent of reflecting while working on the micro and the macro!
I Hope You can open up the new bakery soon and re-employ your scoring artist (Seen her at The Breadcode live podcast)
I wish Yours well from Amsterdam,
another passionate (Home) sourdough baker and philosopher😉
He tells exactly what i feel every time i make bread feeling hesitating and unsecure if i am doing it in correct way
Dear Proof, as you are a "garage baker" I'm a "garage beekeeper" and fully approve your ideas and philosophy. I'm too far to buy and help you by eating bread but for sure I will buy a t-Shirt (they are now available in € now !). Kind regards to you, yoour team an of course Emerald !
@Proof Bread love your videos!! Can you please make a video explaining baker's percentage? Much appreciated!
i want to dubble my recipe i make every week and i wondering if i can just dubble the sourdough i use too or should i use a little less that x2??
Im not sure how it will work with dubbleing recipies.
Love watching these videos so interesting and really helpful.
Im always amazed by how much dough you run through the mixer at once. I work with a mixer that is about double the size(i dont know the number and model off the top pf my head) and im not allowed yo run more than 120lbs of dough
How long does the mixing approx. take from adding starter to finished dough? Seems to me there were some cuts during bassinage + before getting it out of the mixer.
What‘s the consistency you‘re going for with the mixer - Window pane?
Love your videos, even though you share the incredible amount of work that goes into it, it really still gets across how meditative bread making is. Keep it up, all the best for the new place!
Are there mixers out there that move in both directions? For home kitchens?
There is a big flaw in the old view of hunter gatherer nutrition. Just looking at the extant Venus figurines you immediately see that the artists all have seen obesity and were sufficiently familiar with it to realistically sculpt it. We also have dental calculus and bone evidence of vegan Neanderthals who furthermore were properly using antibiotics and painkillers (penicillin from the original fungus and aspirin from willow bark). The individuals were in no way malnourished. We also know that carbohydrates from grass seeds, tubers, and honey played a major role in Neanderthal nutrition as far back as 160 000 years ago and probably much earlier than that. There is mounting evidence that Australian aboriginals were building ovens and baking bread at least twenty thousand years ago which is almost twice as long ago as Göbekli Tepe. It also seems that there is currently a large thiamine deficiency in nature. Sourdough bacteria and yeasts are good sources of thiamine.
Hi
can you explain to us if gluten is good or bad for humans because i heard it is bad and it is very hard to digest!
Thank you for another mixing video. I moved to mixing by spiral mixer and now I'm afraid of over mixing 😳
What is the model number on your u line scale ?? Love your channel thumbs up always you taught me how to make sourdough
Small correction. The oldest FERMENTED bread isn't 14.000 years old. It's 4.500 years old. The 14.000 years old bread found in Jordan's desert, was unleavened flat bread.
I think you may enjoy reading Biopiracy by Vandana Shiva (her other books, too, but this is probably the best to start with for your purposes).
I fully intend to buy that book. This is new for me. What are the alternatives to commercial yeast? I'm trying not to bother proof
Sourdough cultivated in your living environment.
What changes to the dough would happen if you dissolved the salt in the water and then added it?
Marginally better distribution of the salt plus less tearing or potential disruption to the gluten development.
Do you use chlorinated and or fluoride in your water??
Boa noite !
Moro no Brasil, libera a tradução da legenda para português.
Parabéns seus vídeos são top 👍🍞
When you talk about your daily workflow and work ethic I can't help but think you're shaving off years of your lifespan to stress
$400k!? That's a lot of bread!
why starter and salt together? i though that wasn’t good for the starter
It is an old wives tale, yeast is not killed by salt maybe slowed a tiny bit -but not much
LMAO JONATHAN THE CROISSANT
you're much more than a garage baker ...
All those “ Hidden Concerns “ behind the scenes! OMG good thing your working the 20 hours a day because you certainly couldn’t sleep! Talk about “Hyper vigilant” that has to compare to literally walking on a high wire in a circus with no experience being afraid of heights, naked! :) over the Lions pit ( your debt)! And to hear about the ovens needing to be built from the bottom up! People don’t have a clue what it takes once you got the boot into this with Sooo many puzzle pieces, each one dependent on the pieces around each that is also dependent on so many others, many who don’t give a shit and if one person … drops their ball! The chain reaction and reverberation could be devastating and it all comes back to you.
Only a lifetime of proving your integrity is why the Universe is providing because ( for all you out there to catch the bigger, deeper and more significant reason… the timing, testing, and precision that is totally out of your hands… and how it all either coincides or.collides has everything to do with your track record and the dedication and intent from day one and way before… is what Quantum Mechanics and Physics is found d on… It’s ALL ENERGY! Your Integrity and dedication on every level, how you treat people, what you do when no one is looking, your honest, humble character during the roughest of times is now paying off! What you Sow so shall you Reap! Energy! You didn’t cave or become a Dick when your jealous neighbor tried to destroy you! You kept your Grace as you watched your whole World start to potentially fall apart! The biggest Test of your Life came steam rolling at 100 mph at you and you didn’t whine or bitch you stood in the face of aTsunami coming directly at you and (like David and Goliath) you over came the Monster ! And was Blessed! More than you could have ever imagined… double Blessed with the Market! Triple with a Basement! 4x Prime Real estate in a downtown location!And-it ain’t over…
It is only beginning because if my senses serve me as they often do this bigger platform is going to draw even more attention to you and my guess a bigger audience is going to sprout out of this because utube like the garage is only a stepping stone to what is going to come next. You have been ….”Fermenting”!
And this thing your doing is about to take you on a wave to place you can’t even Phantom! And we all out here has come to know and Love you can smile and say… we knew you when!
Definitely an interesting channel, but I clicked on it to hear about scaling sourdough and have yet to get to that in the video like 20 mins in. Love the concept of the channel but could benefit from better titles or more focused videos
Acid eats rust
What’s your new address?
Why where you forced to move? Sounds horrible.
He explained it in previous videos. Basically his neighbors complained Until the city didn’t give him a choice
@@gloriouslyimperfect what a bunch of good for nothings. I cant imagine a bakery being loud. Sometimes I hate people. What a bunch of Karen’s.
As the creation breaks down, the Creator is the answer.
He will create this world again.
For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life.