I’ve resisted eating breadfruit my whole life! You’ve changed my outlook on breadfruit. Plus this is something so easy to grow in the yard. We need to be more self sufficient, and not buy so much flour and sugar and grocery items.
Indeed that is so true! As much as possible we should grow what we eat! Here is a link to my breadfruit recipes ua-cam.com/play/PL0VEnJEtRFJWo_N9kf53VdcTHyOfc35Vp.html
Laura your breadfruit pancakes are absolutely amazing thank you for sharing such an awesome video I was over at Ray Mack’s tonight awesome video and I gave him your message 👍🏽
Hi Elizabeth I would suggest you do some reading on the latex. I personally did see anything saying it was dangerous. But I suggest you do some research on it. I did a video on making breadfruit flour and showed how to peel the breadfruit etc...see video here m.ua-cam.com/video/S4_24AW83JQ/v-deo.html
Hello Laura! My name is Felix and I am very interested in what you do in practice from what I can only read or watch on the Internet. The fact is that I am from cold Russia (however, I hate Putin and consider myself free from his tyranny and dictatorship), but here I am not interested in politics, but in what you are cooking. For me, of course, this is an unattainable exotic... Just as, probably, an exotic carpaccio made from reindeer fillet or sparkling wine made from birch sap will become something for you. But I'm not saying this just to talk, but only to express my curiosity, but so that this curiosity can be understood by you. So, I have a number of questions about the fruit of the breadfruit: Is it possible to make real yeast dough from the ripe pulp of breadfruit using bread yeast to make bread or loaf, or maybe even pies? If not, is it possible to make such a dough from the pulp of breadfruit with the addition of flour from unripe breadfruit? How, if possible, do products made from this dough differ from products made from classic wheat dough? Thank you in advance for your reply, with deep respect to you, Felix.
Hi Felix, I don’t use yeast when making bread because I am sensitive to it. However I did make a breadfruit soda bread see link ua-cam.com/video/qJmrlidT4ZQ/v-deo.htmlsi=VOqwxmh9KeBm8Og8. Breadfruit is very versatile. Check out my breadfruit playlist ua-cam.com/play/PL0VEnJEtRFJWo_N9kf53VdcTHyOfc35Vp.html&si=Q-VB1Bhlpa3ePXgh
@@laurafordesvideos I'm sorry, Laura, I don't speak English well enough to interpret this language correctly... And so, from the first video about your "Soda bread", I realized that you add grain flour (obviously rich in gluten, which in itself is good in my understanding) to the mashed pulp of a ripe breadfruit. Then, and this is very strange to me, you add quicklime soda as a baking powder!.. In my country, this would be called a bad thing. The soda in the dough, which is quickened with acid, will not be able to activate enough to saturate the dough with a sufficient amount of carbon dioxide in a short time and will simply remain soda. As a result, the resulting bread will strongly taste like soda. In Russia, if we add soda to the dough, we always pre-extinguish it before injecting it with acid (lime, wine or just vinegar). However, I'm sorry, but the pastries that come out later are still not considered bread in Russia. It's a flatbread, something like a unleavened bun or even a cupcake, but not bread. Therefore, it is in the yeast dough that my interest lies. For Russians, bread is only by yeast. And here, it seems to me, the flesh of a ripe breadfruit should fit especially well. Yeast, getting into a warm dough rich in sugars, is very much activated. By absorbing sugar with pleasure, yeast will convert excess sugar into ethanol, liberally and quickly releasing carbon dioxide bubbles into the dough. Thus, the dough will become lush, less sweet and the same "nostrils" (sorry, I don't know how to say it in English). As a result, as it seems to me, it should have turned out to be quite real bread. But all this is at the level of my speculative perception. Alas, I do not have the opportunity to test these conjectures in practice. That's why I turned to you as a person who has practical knowledge. However, something becomes clear to me (and something is very strange). I'm sorry if I somehow offended you with my words - if so, then it's only from a lack of knowledge of the language and a completely different culinary tradition. I will definitely watch your other videos on the links and give my answers, if you don't mind. I just decided to write immediately after the first viewing. With deep respect to you, Felix.
@@laurafordesvideos I'm sorry, Laura... But I completely misunderstood the relationship between yeast and gluten? Yeast (in our case, bread yeast) is a food fungus. And gluten is a vegetable fiber. How can a yeast allergy make you give up gluten?
So I have two different sensitivities. I am sensitive to yeast and I am sensitive to gluten, so I only use gluten free flour and I don't put yeast in my bread. That is why I only eat flatbreads.
Thank you for this! ❤️ I have a ripe breadfruit with me, I’m definitely going to try this for breakfast!
You are most welcome!
I am doing this now, and it is a favorite breakfast, hands down! 👍🥰👍
Nice, glad to hear!
I’ve resisted eating breadfruit my whole life! You’ve changed my outlook on breadfruit. Plus this is something so easy to grow in the yard. We need to be more self sufficient, and not buy so much flour and sugar and grocery items.
Indeed that is so true! As much as possible we should grow what we eat! Here is a link to my breadfruit recipes ua-cam.com/play/PL0VEnJEtRFJWo_N9kf53VdcTHyOfc35Vp.html
I suggest spray canola oil , looks delicious 😋
I prefer not to use canola oil as most of these oils are GMO.
Wow the texture of that after you mixed it up really looks like dough
Indeed it does!
Nice one who ever knew of breadfruit pancakes
😊
Laura your breadfruit pancakes are absolutely amazing thank you for sharing such an awesome video I was over at Ray Mack’s tonight awesome video and I gave him your message 👍🏽
Aww thanks much and thanks for watching! Stay safe!
Has it been cooked before you Mashed it?
No it was a very ripe breadfruit I did not cook it before mashing it.
Very very successful big discovery
Thanks much!
*_New here. You have inspired me. Thanks for sharing_*
You are most welcome! Thanks for watching and stay safe!
Nice
Glad you liked it and thanks for watching!
very nice
#yummzcooking
Thanks a lot
Can you do video on picking a good breadfruit and storage I heard it was dangerous to eat unless cooked because of the latex sap
Hi Elizabeth I would suggest you do some reading on the latex. I personally did see anything saying it was dangerous. But I suggest you do some research on it. I did a video on making breadfruit flour and showed how to peel the breadfruit etc...see video here m.ua-cam.com/video/S4_24AW83JQ/v-deo.html
Hello Laura! My name is Felix and I am very interested in what you do in practice from what I can only read or watch on the Internet. The fact is that I am from cold Russia (however, I hate Putin and consider myself free from his tyranny and dictatorship), but here I am not interested in politics, but in what you are cooking. For me, of course, this is an unattainable exotic... Just as, probably, an exotic carpaccio made from reindeer fillet or sparkling wine made from birch sap will become something for you. But I'm not saying this just to talk, but only to express my curiosity, but so that this curiosity can be understood by you.
So, I have a number of questions about the fruit of the breadfruit: Is it possible to make real yeast dough from the ripe pulp of breadfruit using bread yeast to make bread or loaf, or maybe even pies? If not, is it possible to make such a dough from the pulp of breadfruit with the addition of flour from unripe breadfruit? How, if possible, do products made from this dough differ from products made from classic wheat dough?
Thank you in advance for your reply, with deep respect to you, Felix.
Hi Felix, I don’t use yeast when making bread because I am sensitive to it. However I did make a breadfruit soda bread see link ua-cam.com/video/qJmrlidT4ZQ/v-deo.htmlsi=VOqwxmh9KeBm8Og8. Breadfruit is very versatile. Check out my breadfruit playlist ua-cam.com/play/PL0VEnJEtRFJWo_N9kf53VdcTHyOfc35Vp.html&si=Q-VB1Bhlpa3ePXgh
@@laurafordesvideos I'm sorry, Laura, I don't speak English well enough to interpret this language correctly... And so, from the first video about your "Soda bread", I realized that you add grain flour (obviously rich in gluten, which in itself is good in my understanding) to the mashed pulp of a ripe breadfruit. Then, and this is very strange to me, you add quicklime soda as a baking powder!.. In my country, this would be called a bad thing. The soda in the dough, which is quickened with acid, will not be able to activate enough to saturate the dough with a sufficient amount of carbon dioxide in a short time and will simply remain soda. As a result, the resulting bread will strongly taste like soda. In Russia, if we add soda to the dough, we always pre-extinguish it before injecting it with acid (lime, wine or just vinegar). However, I'm sorry, but the pastries that come out later are still not considered bread in Russia. It's a flatbread, something like a unleavened bun or even a cupcake, but not bread.
Therefore, it is in the yeast dough that my interest lies. For Russians, bread is only by yeast. And here, it seems to me, the flesh of a ripe breadfruit should fit especially well. Yeast, getting into a warm dough rich in sugars, is very much activated. By absorbing sugar with pleasure, yeast will convert excess sugar into ethanol, liberally and quickly releasing carbon dioxide bubbles into the dough. Thus, the dough will become lush, less sweet and the same "nostrils" (sorry, I don't know how to say it in English). As a result, as it seems to me, it should have turned out to be quite real bread. But all this is at the level of my speculative perception. Alas, I do not have the opportunity to test these conjectures in practice. That's why I turned to you as a person who has practical knowledge. However, something becomes clear to me (and something is very strange). I'm sorry if I somehow offended you with my words - if so, then it's only from a lack of knowledge of the language and a completely different culinary tradition.
I will definitely watch your other videos on the links and give my answers, if you don't mind.
I just decided to write immediately after the first viewing. With deep respect to you, Felix.
Hi Felix, as I said before I became sensitive to yeast and that is why I don't use it but only make gluten free flatbreads for myself now.
@@laurafordesvideos I'm sorry, Laura... But I completely misunderstood the relationship between yeast and gluten? Yeast (in our case, bread yeast) is a food fungus. And gluten is a vegetable fiber. How can a yeast allergy make you give up gluten?
So I have two different sensitivities. I am sensitive to yeast and I am sensitive to gluten, so I only use gluten free flour and I don't put yeast in my bread. That is why I only eat flatbreads.