@@MisoHungrie There could be a few reasons Maybe the water for your dough is too warm! Maybe try using more room temperature water Or it’s possible there’s still air bubbles Or finally the dough might be drying out when rising
@@MisoHungrie Salt kills yeast. In the last recipe you put yeast and then salt straight over it, basically killing your yeast. ALWAYS (pun not intended) separate salt and yeast!
@@MisoHungrie Try blooming the yeast first, aka just put some warm water on the yeast for like 15 minutes along with some sugar. It's basically double checking that your yeast is actually alive and well. This is from a cursory google search and having seen Chef John over on the Food Wishes channel do this practice on various dough recipes. In addition, the comment about salt on the yeast could be an issue, but I've also heard that putting salt into yeast mixtures isn't necessarily the most damaging thing.
@@Ausynja This is a misconception. The amount of salt you need to kill yeast is well beyond what you use in baking and it needs prolonged exposure. A half teaspoon of coarse salt in that big dang bowl with five other ingredients isn't going to do anything negative to the yeast. The real culprit - and I've brought this up here before as this same issue happened - is the oil. Oil inhibits the hydration of both the yeast and the flour. As other say, it's best to bloom the yeast beforehand. If you wanna get fancy you can do a quick preferment by adding the yeast and flour to the water and letting it sit for at least two hours if not overnight. Works great for breadsticks.
Ngl when you said that you were facing your fear of baking, I imagined you facing a boggart, a being that manifest as a person's fear, appearing as a bunch of baking supplies lmao
I’ve been debating for months whether to do this video or not because of the controversies around Harry Potter and J.K. Rowling but I decided to do it because I want to highlight the stellar work by Joanna Farrow on this cookbook. A lot of hard work and creativity went into the book and its recipes and I believe her work deserves a spotlight - especially here, a channel about cookbooks. If my purchase and promotion of this cookbook - and by extension, my video - is upsetting to you, I totally understand and respect your decision to provide criticism or not watch the video. Regardless, I appreciate all of you and I wish you all happy gaming and happy eating.
In my opinion... JKR's issue has nothing to contribute with the cookbook since it is made/compiled by another creative person... The cook book just happened to be inspired by the work of a controversial author..
Sad to see how many people are so nostalgic for a series of which part of the profits go towards making the lives of the trans community as miserable as possible. Nurtiring such nostalgia only leads to further purchases. but I hope people will see that some day.
Activate the yeast in a bit of warm liquid (from the recipe) with a bit of sugar and waiting until it is foamy, about 5 minutes, then add to the recipe. This will help a lot.
@@MisoHungrie also don’t forget to keep salt separate from the yeast!! Add salt to your dough verrry last to make sure your yeast is nice and alive and spread out before adding in salt, or just add it far away from where you put your yeast in the bowl :-) Also make sure your water or milk is not above 100° because that will kill the yeast as well!
About pie with filling. I don't know why they didn't wrote about this in the book like why you shouldn't mix yeast with salt, but first you must bake a little bottom in the oven. So that the bottom doesn't rise, because without the filling it will rise, before it will be baked in the oven, you pierce the holes with a fork. The more the better. Then you cover the bottom with baking paper and cover it with dry peas, chickpeas or beans. There are also ceramic baking balls. This also will keep the bottom from rising up. When bottom became cold add chicken filling, cover with cutted dough stripes and bake it. Bottom of the pie will not be soggy. And you can do that with any sweet pie like apple pie, cherry pie etc.
i'm so glad you did that chicken pot pie, when you were thumbing through at the beginning that's the one my eyes landed on the most. it looked so yummy.
My boyfriend and I love your vids. :) you may not get a billion views, but your recipes are approcheable and your commentary fun. You’re a gem of youtube! 💎
"Or you can just cut the book itself if you're a crazy person" Yeah I feel that I wanna go back in time and smack 6 year old me for actually taking the pikachu origami page out if the pokemon origami book
A little baking tip: mix all dry ingredients together like u did, except the yeast The best way is to mix the yeast with 30-70ml warm milk/water (depends of what do you want to make), and then put it together to the dry ingredients. With this method the yeast can be better activated and the dough can rise better And never mix the salt directly to the yeast, because the yeast is a fungus and salt kinda kills it
As a tip you dont need to print the templates you can probablly lay baking/parchment paper over the book and trace the shape with a food safe marker. Or trace it with a permanent marker and flip it over so the food doesn't touch
If you're having a cold day and dough isn't rising, you can also put it in a very low temp oven and get a good summer day rise! Sometimes it could be dead yeast, bakers often test yeast by mixing a warm liquid ingredient (water/milk) + the sugar and yeast. The yeast should bloom after eating the sugars after some time, up to 30 min.
Love that you cover all these cookbooks, I'm always interested in how good the recipes in these are beucase I just love the concept of some thematic in-universe dishes you can actually make for real. You already covered my favorite (the Final Fantasy 14 one) but I sure enjoy all of these too.
Doesn't matter what you do some people will still complain. They kicked of over a Butter Beer recipe - a drink which has been in existence since Tudor times and they used the traditional Tudor recipe. You cannot win lol.
Your Breadwand didn't rise because you let the yeast get soaked with olive oil before water, this oil covering the yeast causes the yeasts protective coating to not dissolve, leaving the yeast dormant after it's been kneaded.
That cook book seems really well made as well as fitting the aesthetic of Harry Potter, probably one of the more interesting ones I’ve seen on this channel
I liked this! Yes it was cheesy for the opening but it definitely made me chuckle! Honestly if I hadn't read about yeast I probably would've had the same problems. I was thrilled to see my name scroll in the patreon list! Keep up the good work!
I'm not sure why the breadsticks and the dip have to be vegan considering that the cookbook isn't exclusively vegan - does the recipe say more about this?
😱 all that salt on top of the yeast just killed all the yeast! No wonder your dough didn't rise! To activate dry yeast: mix yeast with lukewarm water (or whatever liquid you use) and wait a few minutes until you see bubbles!
Maybe your dough isn't rising because you are killing your yeast by using water (or milk) that is too hot or where you let it rise may be too cold of hot.
Hey those aren't DONUTS! These are Berliner... I mean Krapfen.. I mean Pfannkuchen I mean... KRÄPPEL 🤣 Now for real: My tip: you have to hit two diagonal holes in these balls. So the jelly can make it all the way through the middle.
I’m so happy you posted this. Screw all the haters! If they don’t support you here then they never actually supported you. Awesome video and I must say that this has to be a favorite
I do support him I just support the struggles of the LGBT community more and the trans community especially. He needs the money since he’s a small creator sure so I understand and I’m willing to forgive but I definitely am disappointed he made the video regardless. Some money just isn’t worth it if you’re already comfortable where you’re at.
@@Smeowtime I didn’t harass a creator though. I literally just said I was a little disappointed but I understand where he’s coming from making the video. If you can’t read past a single sentence you’re not doing any favors for anybody.
@@marissafranklin3281 They're saying you aren't helping anyone by going around telling creators how "disappointed" you are and stuff. What you're saying could be considered harassment depending on your local laws (repeated messages trying to make someone feel humiliated, uncomfortable, mentally distressed, or to demean them) Instead of leaving mean messages that won't do anything you could do something more productive to help the lgbt community (this is what the person likely meant).
@@marissafranklin3281 The only "struggles" the LGBT community has are self made because of people like you. Stop harassing creators, stop lying about creators, and get. A. Life.
Some other points on the yeast - 1/4 tsp is a relatively small amount of yeast and 30 minutes is a very short rise time (most doughs need at least an hour). It seems like it may be a bit of a miss on the recipe's part and/or the dough just isn't supposed to rise very much!
I like the idea of using boiling water in your oven. You could consider trying preheating it to the lowest setting, then once it's preheated turning it off and letting it sit for a few minutes before putting your dough to rise in there. The warm environment might work a little better!
i love love love these videos! your editing and personality really shines while cooking and its a lot of fun to watch :) i felt ur fear of baking but as a baker i think its also a lot of fun and you did amazing, that pie especially looked amazingggg. i wanna recommend that for fluffy, lighter desserts like donuts to knead/mix your dough less bc you dont actually want to develop the gluten in it a whole lot - if you overknead it itll turn chewier and tough, which you don't want in a dessert like a donut for example.
Not sure if this will help you with getting stuff to rise, but for me, I turn the oven on, then keep the door open so that it cools some. Afterwards, I nuke the amount of water they want until it's steamy, put that in the bowl with just the yeast until it gets all frothy, add in the other stuff, and then do like you did with the cling wrap. (I don't follow the whole 30 minute suggestion, though. It never seems to work for me that quickly, so I usually just take an hour for it to rise) Hope this helps! Everything still looked good to me!
Ooo ooo Miso! I just found out a new Zelda cookbook by Thibaud Villanova was just published by Titan this last December! Do you think you might give that a look in the future? Thank you again for your videos and all the fun and love you put into them ☺️
What kills yeast is to high temperature (like even higher than body temp) and salt. So add yeast and salt on the opposite sides of the bowl and lukewarm liquid. And if things haven't doubled in size in X amount of time, just let it rest a little longer. Cold rising is a thing. 🙂
Actually really enjoy watching your videos, been watching for a while now. Love the way you have been starting the videos with the green screen work. Great work!
What do you do with your leftover (condiments?) that you use for the food you make? I don’t cook much and I’ve always wondered what people do with leftovers.
You shouldn't put salt directly on top of yeast. The salt will kill the yeast. Instead, put them on opposite sides of the bowl. Once they're mixed they're fine though.
Bloom your yeast first before you use it in a recipe. If your yeast is just slow rather than dead, let it rise longer. There is not enough water in your recipes for chlorination being a problem. However, you may try using filtered water.
One issue I can see with your rise on the dough is that when you added the yeast you tossed the salt right on top of it. Salt can kill yeast so never add it directly to the same area of the bowl as your yeast. Also when I use dry yeast I let it bloom for 10 minutes in a bit of lukewarm milk or water before adding it to the flower.
man, these recipes look so good. especially the chicken pie, gotta dish out some cash for the cookbook. also i was wondering, is the active yeast you're using old? sometimes the yeast dies if it's stored for too long.
So to prevent a soggy bottom crust when making a pie, is to parbaked the bottom crust. This go a long way. I learned that the hard way when I tried making a deep dish pizza once.
I prefer to glaze the top of a pie with a bit of milk. It makes it nice and flakey. I find that using egg can leave a sort of shell and sometimes the side of your fork doesn't want to go through that. Though the egg does make for a nicer colour.
Dont listen to twitterinos that say that you arent allowed to enjoy things just because it hurts their feewees. The cookbook is good, and so is this video. Keep up the great work man
Thank you for posting this video despite the Twitterites attempts to shut this series down. Harry Potter is a beautiful world that all should enjoy, and the lies they spread about it's creator are just spiteful machinations they made up in order to tear her down. This cookbook, your video and hundreds if not thousands of other works of creativity would not exist if it weren't for Rowling. The parasites who are unsubbing were never worth it, for the mass majority who love you as you are will always stick around regardless. I've been here since the start, and your brave choice to post this video regardless of those parasites' opinions only gives me another reason to stay.
You can always use active dry yeast instead of instant and it can give better results. Just mix it in with your liquid and a tbsp of sugar and let it sit for a few minutes to activate it.
People who are disliking this video just because he reviewed something Harry Potter related need to get off Twitter and touch some grass. Reviewing a cookbook isn't him supporting JK Rowling's transphobia and crazy cat lady rants. Most of the HP community has denounced her. Learn to separate the art from the artist and get off Twitter.
You poured the salt on the yeast.. dead yeast. put yeast and salt at different sides of the bowl until mixing everything together to stop that happening.
I know people have said this, but yeah your yeast must have been dead if it wasn’t making your dough rise! But I do want to recommend a tip: my house is usually pretty cold and so I use my dryer to proof bread >:) I just turn it on for a few minutes (while it’s empty) so it gets nice and warm inside, quickly open the door to put my dough in, and then close the door. It works like a charm!! The yeast could have been killed by the salt as well, but I am assuming what you have is pretty dead ): Winderful video though! I loved the beginning and laughed out loud lmao
the only gripe i have with a lot of these cookbooks is that they don't often show you how to make food the characters would eat. instead, they show you regular food with some arts and crafts to make it look vaguely like something harrypotter-ish. like, they will tell you to make deviled eggs and go "OOOooOOoohhHHhhhHHhh, I'ts a bewitched griiiIIiiiIIiiiffon egg" The witches and wizards live in a setting that hasn't evolved since (probably) the 18th century. so the food would probably be something closer to what was eaten back then. i understand that you can't replicate lots of the foods from stuff like adventure time (since most ingredients arent sentient), and destiny (we don't have food from other planets), and warcraft (most of those species don't exist or are extinct). but i wish they would kinda try to make something that would have been eaten by thrall or bloodhoof, not regular beef stew, but they call it westfall stew.
Just a helpful suggestion. With the dry yeast add it to the warm liquid and let it bloom for a few minutes before adding it to the dry ingredients and not on top of the salt. The salt actually kills the yeast. That's why bakers place the salt on the opposite side of the yeast so it doesn't die
I think your dough isn't rising because you're adding the salt directly on top of the yeaat. You need to mix the yeast, warm water & sugar in a separate bowl, set it aside to "bloom" (become bubbly), mix it into the flour, AND THEN add the salt. Otherwise, you're killing the yeast with salt and it won't rise properly. Idk why alot of recipes don't mention this. :P
I think what happened with your wands, and your donuts is that your yeast went off or you used to cold water to make the yeast react or maybe oiled your bowl too much I find that usually stops my breads from proofing properly
I guess you really need to be careful with your yeast next time. It will either spoil under your nose or will die in the wrong temperature or with too much salt. And maybe try frying those donuts next time. And that pie looks great! Makes me wanna try meat pies more often.
That pie looked absolutely delicious! I might try it myself one day. And I think you need to cut yourself some slack on your baking everything looked great 🎉
I'm curious what house you're in. I'm guessing Hufflepuff? (They're closest to the kitchens! 🤤) I think you'd have better luck getting your dough to rise if you used a proofing box or a setting on your oven. It might just not be warm and humid enough.
2:02 Is that supposed to be the Whomping Willow? I'd love to see you attempt this, I find the tree very interesting. For ingredients you also need 1 Ford Anglia xD If you enjoyed the Honeydukes, you might consider looking into German "Krapfen" or "Berliner" (BTW, a lot of Germany laughed at the "Ich bin ein Berliner" speech because of this).
@@Shippo28 the pathetic thing is butter Beer has been a drink for centuries esp in the UK. Very popular during the Tudor period, way before it was mentioned in Harry Potter - rolling eyes. What next doing a generic Wizard Wand review will get you cancelled as Harry Potter used Wands - utter madness.
If your doughs aren't rising then you might want to check if your yeast is expired considering it happened twice
That's what I though too but it wasn't! I checked the expiry date and I even bought it the night before 😥
@@MisoHungrie
There could be a few reasons
Maybe the water for your dough is too warm! Maybe try using more room temperature water
Or it’s possible there’s still air bubbles
Or finally the dough might be drying out when rising
@@MisoHungrie Salt kills yeast. In the last recipe you put yeast and then salt straight over it, basically killing your yeast.
ALWAYS (pun not intended) separate salt and yeast!
@@MisoHungrie Try blooming the yeast first, aka just put some warm water on the yeast for like 15 minutes along with some sugar. It's basically double checking that your yeast is actually alive and well. This is from a cursory google search and having seen Chef John over on the Food Wishes channel do this practice on various dough recipes. In addition, the comment about salt on the yeast could be an issue, but I've also heard that putting salt into yeast mixtures isn't necessarily the most damaging thing.
@@Ausynja This is a misconception. The amount of salt you need to kill yeast is well beyond what you use in baking and it needs prolonged exposure. A half teaspoon of coarse salt in that big dang bowl with five other ingredients isn't going to do anything negative to the yeast.
The real culprit - and I've brought this up here before as this same issue happened - is the oil. Oil inhibits the hydration of both the yeast and the flour. As other say, it's best to bloom the yeast beforehand. If you wanna get fancy you can do a quick preferment by adding the yeast and flour to the water and letting it sit for at least two hours if not overnight. Works great for breadsticks.
Ngl when you said that you were facing your fear of baking, I imagined you facing a boggart, a being that manifest as a person's fear, appearing as a bunch of baking supplies lmao
Or as a slime-monster made of bread-dough. >w>
@@thetribunaloftheimaginatio5247 Dough Slime-
Weakness: Fire magic which bakes it into delicious bread for 25pt of health!
@@ShyOff
Eda The Owl Lady: "SPICY TOSS!"
You offering the nutella with a spoon to the goblin killed me lmao
Same
I’ve been debating for months whether to do this video or not because of the controversies around Harry Potter and J.K. Rowling but I decided to do it because I want to highlight the stellar work by Joanna Farrow on this cookbook. A lot of hard work and creativity went into the book and its recipes and I believe her work deserves a spotlight - especially here, a channel about cookbooks.
If my purchase and promotion of this cookbook - and by extension, my video - is upsetting to you, I totally understand and respect your decision to provide criticism or not watch the video. Regardless, I appreciate all of you and I wish you all happy gaming and happy eating.
luv u man
Happy you did this video and you killed it! Keep it up man can’t wait to see what’s next.
It is your Channel, do what suits you.
In my opinion... JKR's issue has nothing to contribute with the cookbook since it is made/compiled by another creative person... The cook book just happened to be inspired by the work of a controversial author..
Sad to see how many people are so nostalgic for a series of which part of the profits go towards making the lives of the trans community as miserable as possible. Nurtiring such nostalgia only leads to further purchases. but I hope people will see that some day.
Activate the yeast in a bit of warm liquid (from the recipe) with a bit of sugar and waiting until it is foamy, about 5 minutes, then add to the recipe. This will help a lot.
Great tip! I'll try that next time 😊
@@MisoHungrie also don’t forget to keep salt separate from the yeast!! Add salt to your dough verrry last to make sure your yeast is nice and alive and spread out before adding in salt, or just add it far away from where you put your yeast in the bowl :-) Also make sure your water or milk is not above 100° because that will kill the yeast as well!
About pie with filling. I don't know why they didn't wrote about this in the book like why you shouldn't mix yeast with salt, but first you must bake a little bottom in the oven. So that the bottom doesn't rise, because without the filling it will rise, before it will be baked in the oven, you pierce the holes with a fork. The more the better. Then you cover the bottom with baking paper and cover it with dry peas, chickpeas or beans. There are also ceramic baking balls. This also will keep the bottom from rising up. When bottom became cold add chicken filling, cover with cutted dough stripes and bake it. Bottom of the pie will not be soggy. And you can do that with any sweet pie like apple pie, cherry pie etc.
i'm so glad you did that chicken pot pie, when you were thumbing through at the beginning that's the one my eyes landed on the most. it looked so yummy.
I have never in my life had chicken pot pie, but now I really want to try it!
Neopets is coming out with a cookbook. Can you please make a video on that one!
My boyfriend and I love your vids. :) you may not get a billion views, but your recipes are approcheable and your commentary fun. You’re a gem of youtube! 💎
Wow, thank you! Glad to be able to entertain you both 😄
"Or you can just cut the book itself if you're a crazy person"
Yeah I feel that I wanna go back in time and smack 6 year old me for actually taking the pikachu origami page out if the pokemon origami book
A little baking tip:
mix all dry ingredients together like u did, except the yeast
The best way is to mix the yeast with 30-70ml warm milk/water (depends of what do you want to make), and then put it together to the dry ingredients. With this method the yeast can be better activated and the dough can rise better
And never mix the salt directly to the yeast, because the yeast is a fungus and salt kinda kills it
The editing of the intro is so good!! Happy potter cook book is fascinating. 😊❤️
As a tip you dont need to print the templates you can probablly lay baking/parchment paper over the book and trace the shape with a food safe marker. Or trace it with a permanent marker and flip it over so the food doesn't touch
most underrated youtuber!!
Intro was so good I thought it was an ad for a hot minute
If you're having a cold day and dough isn't rising, you can also put it in a very low temp oven and get a good summer day rise!
Sometimes it could be dead yeast, bakers often test yeast by mixing a warm liquid ingredient (water/milk) + the sugar and yeast. The yeast should bloom after eating the sugars after some time, up to 30 min.
Love that you cover all these cookbooks, I'm always interested in how good the recipes in these are beucase I just love the concept of some thematic in-universe dishes you can actually make for real. You already covered my favorite (the Final Fantasy 14 one) but I sure enjoy all of these too.
Doesn't matter what you do some people will still complain. They kicked of over a Butter Beer recipe - a drink which has been in existence since Tudor times and they used the traditional Tudor recipe. You cannot win lol.
They cancelled someone for a recipe harry potter didn't even make nor own?? That sucks
@@testerwulf3357 yep just because Butter Beer is mentioned in the books - just shows how pathetic these people are.
Your Breadwand didn't rise because you let the yeast get soaked with olive oil before water, this oil covering the yeast causes the yeasts protective coating to not dissolve, leaving the yeast dormant after it's been kneaded.
That cook book seems really well made as well as fitting the aesthetic of Harry Potter, probably one of the more interesting ones I’ve seen on this channel
I liked this! Yes it was cheesy for the opening but it definitely made me chuckle! Honestly if I hadn't read about yeast I probably would've had the same problems. I was thrilled to see my name scroll in the patreon list! Keep up the good work!
I'm not sure why the breadsticks and the dip have to be vegan considering that the cookbook isn't exclusively vegan - does the recipe say more about this?
😱 all that salt on top of the yeast just killed all the yeast! No wonder your dough didn't rise!
To activate dry yeast: mix yeast with lukewarm water (or whatever liquid you use) and wait a few minutes until you see bubbles!
i love these vids, cant get enough of them! also pls revisit old cook books youve done. id love to see part 2 for ATLA and assasins creed
That chicken pie looks amazing, I am also pretty bad at baking but that looks like something I could manage.
Maybe your dough isn't rising because you are killing your yeast by using water (or milk) that is too hot or where you let it rise may be too cold of hot.
Da king is back baby he neva miss
Hey those aren't DONUTS! These are Berliner... I mean Krapfen.. I mean Pfannkuchen I mean... KRÄPPEL 🤣
Now for real: My tip: you have to hit two diagonal holes in these balls. So the jelly can make it all the way through the middle.
I love that opening. It was magical.
I’m so happy you posted this. Screw all the haters! If they don’t support you here then they never actually supported you. Awesome video and I must say that this has to be a favorite
I do support him I just support the struggles of the LGBT community more and the trans community especially.
He needs the money since he’s a small creator sure so I understand and I’m willing to forgive but I definitely am disappointed he made the video regardless. Some money just isn’t worth it if you’re already comfortable where you’re at.
@@marissafranklin3281as a member of the lgbt community you aren’t helping us by harassing creators. Just leave it be
@@Smeowtime I didn’t harass a creator though. I literally just said I was a little disappointed but I understand where he’s coming from making the video. If you can’t read past a single sentence you’re not doing any favors for anybody.
@@marissafranklin3281 They're saying you aren't helping anyone by going around telling creators how "disappointed" you are and stuff. What you're saying could be considered harassment depending on your local laws (repeated messages trying to make someone feel humiliated, uncomfortable, mentally distressed, or to demean them)
Instead of leaving mean messages that won't do anything you could do something more productive to help the lgbt community (this is what the person likely meant).
@@marissafranklin3281 The only "struggles" the LGBT community has are self made because of people like you. Stop harassing creators, stop lying about creators, and get. A. Life.
Love your videos man, very entertaining
You are probably one of the best cooking channels
That intro is literally magical lol You should make some UA-cam shorts out of it for that algorithm kick, that work deserves to be appreciated 🪄
Some other points on the yeast - 1/4 tsp is a relatively small amount of yeast and 30 minutes is a very short rise time (most doughs need at least an hour). It seems like it may be a bit of a miss on the recipe's part and/or the dough just isn't supposed to rise very much!
I like the idea of using boiling water in your oven. You could consider trying preheating it to the lowest setting, then once it's preheated turning it off and letting it sit for a few minutes before putting your dough to rise in there. The warm environment might work a little better!
i love love love these videos! your editing and personality really shines while cooking and its a lot of fun to watch :) i felt ur fear of baking but as a baker i think its also a lot of fun and you did amazing, that pie especially looked amazingggg. i wanna recommend that for fluffy, lighter desserts like donuts to knead/mix your dough less bc you dont actually want to develop the gluten in it a whole lot - if you overknead it itll turn chewier and tough, which you don't want in a dessert like a donut for example.
Not sure if this will help you with getting stuff to rise, but for me, I turn the oven on, then keep the door open so that it cools some. Afterwards, I nuke the amount of water they want until it's steamy, put that in the bowl with just the yeast until it gets all frothy, add in the other stuff, and then do like you did with the cling wrap. (I don't follow the whole 30 minute suggestion, though. It never seems to work for me that quickly, so I usually just take an hour for it to rise) Hope this helps! Everything still looked good to me!
Usually is the flour problem. I use self raisins flare plus yeast :)
Ooo ooo Miso! I just found out a new Zelda cookbook by Thibaud Villanova was just published by Titan this last December! Do you think you might give that a look in the future? Thank you again for your videos and all the fun and love you put into them ☺️
What kills yeast is to high temperature (like even higher than body temp) and salt.
So add yeast and salt on the opposite sides of the bowl and lukewarm liquid.
And if things haven't doubled in size in X amount of time, just let it rest a little longer. Cold rising is a thing. 🙂
Actually really enjoy watching your videos, been watching for a while now. Love the way you have been starting the videos with the green screen work. Great work!
I wonder if your yeast is still good? That could be why your dough didn’t rise.
Yeah I was thinking of that as well but I actually bought new yeast for this recipe! I think it was because my place was super cold
What do you do with your leftover (condiments?) that you use for the food you make? I don’t cook much and I’ve always wondered what people do with leftovers.
You shouldn't put salt directly on top of yeast. The salt will kill the yeast. Instead, put them on opposite sides of the bowl. Once they're mixed they're fine though.
The last dessert (doughnuts) are actually just like the German food "Berliner".
Bloom your yeast first before you use it in a recipe. If your yeast is just slow rather than dead, let it rise longer. There is not enough water in your recipes for chlorination being a problem. However, you may try using filtered water.
One issue I can see with your rise on the dough is that when you added the yeast you tossed the salt right on top of it. Salt can kill yeast so never add it directly to the same area of the bowl as your yeast. Also when I use dry yeast I let it bloom for 10 minutes in a bit of lukewarm milk or water before adding it to the flower.
Just so you know, putting salt directly on the yest can kill it.
man, these recipes look so good. especially the chicken pie, gotta dish out some cash for the cookbook. also i was wondering, is the active yeast you're using old? sometimes the yeast dies if it's stored for too long.
Miso? Critiquing a BAKING book?? Oh this will be good.
Also, you've gotten a lot better with the green screen edits!
The mini review at the end!!! 😂😂😂😂
So to prevent a soggy bottom crust when making a pie, is to parbaked the bottom crust. This go a long way. I learned that the hard way when I tried making a deep dish pizza once.
I prefer to glaze the top of a pie with a bit of milk. It makes it nice and flakey. I find that using egg can leave a sort of shell and sometimes the side of your fork doesn't want to go through that. Though the egg does make for a nicer colour.
Please do the Gilmore girls cookbook 🥲🫶🏼🫶🏼🫶🏼🫶🏼
when mixing in the yeast you need to activate it first in a warm liquid ( 100F or 38C ) and then mix it in with the dry ingredients
You should do the black panther cookbook next
It’s all (or at least mostly) authentic recipies from parts of Africa and is full of art from the comic book
You also might need to use riseing flour and yeast not expired
Not sure if anyone mentioned, but the chicken pie you say cooks at 40 min but your text in the video says bake for 8 to 10 min 🤔
When I see you sharpened up those baking skills❤
Dont listen to twitterinos that say that you arent allowed to enjoy things just because it hurts their feewees. The cookbook is good, and so is this video. Keep up the great work man
Thank you for posting this video despite the Twitterites attempts to shut this series down. Harry Potter is a beautiful world that all should enjoy, and the lies they spread about it's creator are just spiteful machinations they made up in order to tear her down. This cookbook, your video and hundreds if not thousands of other works of creativity would not exist if it weren't for Rowling. The parasites who are unsubbing were never worth it, for the mass majority who love you as you are will always stick around regardless. I've been here since the start, and your brave choice to post this video regardless of those parasites' opinions only gives me another reason to stay.
You can always use active dry yeast instead of instant and it can give better results. Just mix it in with your liquid and a tbsp of sugar and let it sit for a few minutes to activate it.
People who are disliking this video just because he reviewed something Harry Potter related need to get off Twitter and touch some grass. Reviewing a cookbook isn't him supporting JK Rowling's transphobia and crazy cat lady rants. Most of the HP community has denounced her. Learn to separate the art from the artist and get off Twitter.
MisoHungrie and Harry Potter! You are the coolest!! :)
Dude the meat thermometer goes into the center of the thickest part, not the edge 😂
You poured the salt on the yeast.. dead yeast. put yeast and salt at different sides of the bowl until mixing everything together to stop that happening.
I know people have said this, but yeah your yeast must have been dead if it wasn’t making your dough rise! But I do want to recommend a tip: my house is usually pretty cold and so I use my dryer to proof bread >:) I just turn it on for a few minutes (while it’s empty) so it gets nice and warm inside, quickly open the door to put my dough in, and then close the door. It works like a charm!!
The yeast could have been killed by the salt as well, but I am assuming what you have is pretty dead ): Winderful video though! I loved the beginning and laughed out loud lmao
If you are using yeast, you need to dissolve it in water first before u get it in, otherwise it wont get its full potential and the dough cant rise.
Loved the video. Going to have to pick this up. Love the idea of garlic wands.
the only gripe i have with a lot of these cookbooks is that they don't often show you how to make food the characters would eat.
instead, they show you regular food with some arts and crafts to make it look vaguely like something harrypotter-ish.
like, they will tell you to make deviled eggs and go "OOOooOOoohhHHhhhHHhh, I'ts a bewitched griiiIIiiiIIiiiffon egg"
The witches and wizards live in a setting that hasn't evolved since (probably) the 18th century. so the food would probably be something closer to what was eaten back then.
i understand that you can't replicate lots of the foods from stuff like adventure time (since most ingredients arent sentient), and destiny (we don't have food from other planets), and warcraft (most of those species don't exist or are extinct). but i wish they would kinda try to make something that would have been eaten by thrall or bloodhoof, not regular beef stew, but they call it westfall stew.
Just a helpful suggestion. With the dry yeast add it to the warm liquid and let it bloom for a few minutes before adding it to the dry ingredients and not on top of the salt. The salt actually kills the yeast. That's why bakers place the salt on the opposite side of the yeast so it doesn't die
RAD
I think your dough isn't rising because you're adding the salt directly on top of the yeaat. You need to mix the yeast, warm water & sugar in a separate bowl, set it aside to "bloom" (become bubbly), mix it into the flour, AND THEN add the salt. Otherwise, you're killing the yeast with salt and it won't rise properly. Idk why alot of recipes don't mention this. :P
I think what happened with your wands, and your donuts is that your yeast went off or you used to cold water to make the yeast react or maybe oiled your bowl too much I find that usually stops my breads from proofing properly
Could be. Thanks for the tips!
I guess you really need to be careful with your yeast next time. It will either spoil under your nose or will die in the wrong temperature or with too much salt. And maybe try frying those donuts next time.
And that pie looks great! Makes me wanna try meat pies more often.
I’m living for you edited into the hogwarts game ad
maybe instead of breadsticks, (prob make it garlic) what if they were pretzel sticks?
You never miss G!!!
That pie looked absolutely delicious! I might try it myself one day. And I think you need to cut yourself some slack on your baking everything looked great 🎉
There is a cookbook too though.
soggy bottoms are paul hollywood's bogart
Please do NEOPETS COOKBOOK !!
These comments are horrible and a lot of y'all need to reevaluate the way you think about others.
Is there a recipe for butterbeer in the book?
Unfortunately not 😔
You should retry recipes when you learn what you did wrong to give them a fair shot.
Is your yeast maybe just dead?
I am so bad at being early
Man you got rekt in that duel
I'm curious what house you're in. I'm guessing Hufflepuff? (They're closest to the kitchens! 🤤) I think you'd have better luck getting your dough to rise if you used a proofing box or a setting on your oven. It might just not be warm and humid enough.
Borrowed the book from the library, baked Hagrid's Rock Cakes in honour of the late Robbie Coltrane - my co-workers and I loved them!
2:02 Is that supposed to be the Whomping Willow? I'd love to see you attempt this, I find the tree very interesting.
For ingredients you also need 1 Ford Anglia xD
If you enjoyed the Honeydukes, you might consider looking into German "Krapfen" or "Berliner" (BTW, a lot of Germany laughed at the "Ich bin ein Berliner" speech because of this).
It seems like whoever came up with these recipes does not know how to use yeast.
Sneed
That looks more like a UA uniform than a Hogwarts one
whats up
1.4k likes vs 166 dislikes, I hope that shows who really supports you and your content opposed to the crazy intolerant twitter crowd.
I’m back.
Man literally gets enrolled to hogwarts. Goes to seventh year just to cook and taste test.
You yeast is too old.
keep baking till finally you are able to make those miniature hogwart cake
already 33 idiots disliking bcuz its harry potter. jesus. ppl get a grip
These people are such children, they bullied a woman off TikTok because of a butter beer recipe. Yet they claim how accepting they are.
@@Shippo28 the pathetic thing is butter Beer has been a drink for centuries esp in the UK. Very popular during the Tudor period, way before it was mentioned in Harry Potter - rolling eyes. What next doing a generic Wizard Wand review will get you cancelled as Harry Potter used Wands - utter madness.