- published: 12 Oct 2016
- views: 83845
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Enter the contest at BrothersGreenTreats@gmail.com
hey guys, I hope you enjoy this sourdough bread video. This video is not an exact recipe, hopefully it will give you a little inspiration and a better understanding of how to make it but there are thousands of exact recipes out there on the internet if you are looking for the measurements. I linked a few of my favorites below
Sourdough starter - http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337
sourdough bread - https://www.theperfectloaf.com/best-sourdough-recipe/
Subscribe here for more videos! - http://bit.ly/1G6bcDK
Shop Brothers Green - http://shop.brothersgreen.com/
Website - http://brothersgreen.com/
Facebook - https://www.facebook.com/BrothersGreenEats
Instagram - https://instagram.com/brothersgreen/
Twitter - https://twitter.com/BrothersGreenBK
Younow - https://www.younow.com/BrothersGreen
SnapChat - BrothersGreen
All business Inquiries email us at - BrothersGreenEating@gmail.com
All music provided by the youtube music catalogue
Light Thought var 4
You're free to use this song and monetize your video, but you must include the following in your video description:
Light Thought var 4 by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://incompetech.com/
Please do not be overwhelmed in your first attempt don’t come out nice like this one, I still screw up all the time! Sourdough bread baking is one of the trickiest crafts in the kitchen to master, and thats why I love it so much!
-Recipe -
300 grams - whole wheat flower
300 grams - all purpose or bread flour
512 grams - water
63 grams - starter
10 grams salt
Milling flour - I’m aware that most people don’t have their own flour mill, so this step is optional, and if you don’t find your self some decent whole wheat flour. If you do mill your own flour make sure you sift some of the bran out to create a high extraction flour and a product that is a little easier to work with
Steps and timing - Adjust timing to your schedule!
3:00pm - combine flour with water and let it sit for at least 1 hour. Ideally you wait 4-5 hours but its not necessary. This step is called Autolyse which hydrates the flour and also develops some sugars in the flour for a better end result
3:00pm feed your starter equal parts (by weight) flour and water and let sit for 4-5 hours until active
7-8:00pm - add the starter to the dough and start your stretch and folds every thirty minutes for the first 2 hours of the bulk rise. On the second or 3rd stretch and fold, add your seasoning of choice to the dough.
10:00pm - stretch and folds are done, cover and let it bulk rise/ferment overnight.
7:00am - dough has risen, give it one last stretch and fold and remove it on the work surface to bench rest for 20-30 minutes.
7:30am - form loaf and place in some sort of proofing basket for 1-2 hours until it has risen (like in video).
8:30am- Preheat heavy pan with lid on at 500 degrees for 1 hour
9:30am - Flip loaf out on parchment paper, score the loaf and transfer to the pan. Put lid on and bake for 20 minutes
9:50am - take lid of, turn over down to 450 and bake uncovered for 20 more minutes
let cool if possible (usually not…) and enjoy!
For all the tools used in this video, check out our fermentation kit below.
https://kit.com/BrothersGreen
All music is royalty free from premiumbeats.com
Truth to Tell - Big Score Audio
Chopin - nocturne op. 9 - James Langevin
- published: 02 Mar 2017
- views: 6510
Follow this link for the UPDATED sourdough recipe enjoyed by hundreds of bakers around the world http://hobbshousebakery.co.uk/recipe/sourdough/ for all you knead to know about sourdough.
Here you can also buy our 60 year old sourdough starter, bannetons and baking stones to bake sourdough.
In this video Tom Herbert shows you how to make a great Sourdough loaf and how to feed the sourdough culture.
A classic sourdough bread recipe makes a loaf with the perfect texture for sandwiches, toast or crispy bruschetta.
- published: 15 May 2013
- views: 447812
How to make you own sourdough starter and prepare yourself to make the best BREAD ever. If you never made bread before, that’s where you should start.
Sourdough Flavor : Rich and complex. It has wider array of flavors than a classic Baker’s Yeast Bread.
Sourdough Texture : Crispier crust, it has a more chewy crumb inside, not compact cause it can have massive air pockets inside, but just more intense.
Sourdough Shelf-life : It lasts longer than baker’s yeast bread,
Sourdough Nutrition : You get loads of benefits from eating sourdough bread, including gluten stuff.
You now see the big picture, so here is how to make sourdough.
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c;=UCPzFLpOblZEaIx2lpym1l1A
**********
* MUSIC *
**********
Music by JESSE JAMES - Roufianos
https://soundcloud.com/ijessejames/
https://ijessejames.bandcamp.com/
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex
- published: 18 Mar 2017
- views: 7136
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter. The highlighted techniques in this video are the slap and fold, stretch and fold, the tension pull used during final forming, and baking the bread in a cast iron dutch oven to replicate a crackly crust and deep color, one of the main attributes that makes hearth breads so desirable.
The basic formulation, based on the baker's percentage is as follows:
*70% Hydration
*2% Salt
Recipe Used In This Video
* 275g Warm Water
* 500g Poolish Sourdough Starter
* 400g Bread Flour
* 100g Whole Wheat Flour
* 15g Salt
For further information you can check out this episode's show notes at: http://www.stellaculinary.com/sb4
Original video that demonstrates how to make a poolish sourdough starter can be found at: http://www.stellaculinary.com/sb3
- published: 07 Mar 2012
- views: 370101
Here is what you'll need!
HOW TO MAKE HOMEMADE SOURDOUGH BREAD
Makes 1 loaf
INGREDIENTS
Starter
2 cups warm water
1¼ teaspoon (1 packet) dry yeast
3½ cups flour
1 tablespoon sugar
Bread
4 cups flour
2 teaspoon salt
1¼ cup water
1 cup starter, stir before using
PREPARATION
In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir once a day for 5 days until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
Place kneaded dough into a large bowl with a towel over the top, and let it rise for 12 hours.
Place risen dough onto a floured board and knead for a few minutes. Place it into a proofing basket or a medium bowl and let it rise for another 4 hours.
Preheat oven to 480°F/250°C.
Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
Score the top of the bread.
Place the lid on top and bake for 30 minutes.
Take the lid off and bake for another 15 minutes or until the crust is golden brown.
Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
Enjoy it however you like!
Feeding your starter.
Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar.
To replenish your starter, simply add 1 cup of flour and ½ cup of water, mix, and place it back in the fridge.
Leave it out overnight to get to room temperature before preparing the dough.
Inspired by:
Mitch Bishop
https://www.theperfectloaf.com/beginners-sourdough-bread/
http://www.mykitchenaddiction.com/2012/01/make-your-own-sourdough-starter/
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Feels Alright_NoLdVoxVoxFx
Licensed via Warner Chappell Production Music Inc.
Created by https://www.buzzfeed.com/bfmp/videos/10624
- published: 24 Apr 2017
- views: 9848
Sourdough is a loaf which use a yeast culture made simply from flour and water. Tom shows you how to make your own culture - and an amazing loaf with it. Top tips on making sourdough. Have you ever done it?
Two brothers - one a baker, the other a chef and butcher - unlock the trade secrets of baking, and without a cupcake in sight.
Click here to subscribe to our channel: http://www.youtube.com/subscription_center?add_user=UCJZh3vP4YkIKQZbmCU-l6Sg
- published: 17 Jan 2014
- views: 45626
Step by Step Recipe to Make Perfect Sourdough Bread. Soft, Chewy, Airy but intense cream-colored crumb inside & Dark, Crispy, Caramelized & slightly sour crust outside. Kneading, Mixing, Proofing and Baking will have no secrets for you any more.
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c;=UCPzFLpOblZEaIx2lpym1l1A
**********
* MUSIC *
**********
Music by Deborah Aime La Bagarre
https://soundcloud.com/deborahaimelabagarre
https://www.facebook.com/deborahaimelabagarre
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex
- published: 22 Apr 2017
- views: 2662
My friend Hugo Harrison taught me how to make Sourdough Bread. It's a bit of a "labour of love" but well worth the effort.
Ingredients
1080 grams of Strong White Bread Flour
649g tepid water
22 grams salt - you can use half this if you like as the Sourdough has allot of flavour
250 grams Sour Dough Starter
- published: 26 May 2015
- views: 138082
С первого куска этого хлеба я понял, что все, что я ел до этого - и хлебом то назвать нельзя.
Этот - приготовлен точно также, как и его прародители тысячи лет назад, - без искусственных дрожжей, разрыхлителей, амортизаторов и другой современной ерунды, оставаясь при этом невероятно ароматным и значительно более вкусным!!
У меня все никак не доходили руки сделать это видео., поэтому и Женя смонтировала его сама!
Вот такая у меня невероятная козочка!
Здесь можно посмотреть как приготовить этот и многие другие виды такого хлеба:
http://challahbread.wordpress.com/
А я пойду съем еще кусочек!
- published: 08 Jun 2013
- views: 628
teaser for My life in sourdough, a mini-series about cooking and dating in NYC
directed by: Marie C.
cinematography by: Chananun Chotrungroj
edited by: Joanne Mony Parks
music: Para One - Always
starring: Kirsten Tan, Patrick Vaill, Stan Demidoff, Quinn Daly.
www.mylifeinsourdough.com
http://instagram.com/mylifeinsourdough
Baking Films Productions
- published: 15 May 2013
- views: 5634
Sourdough
Sourdough bread is made by the fermentation of dough using naturally-occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli.
Introduction
Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye-based breads, where yeast does not produce comparable results.
Preparation
Starter
The preparation of sourdough begins with a pre-ferment (the "starter" or "leaven", also known as the "chief", "chef", or "head"), made of flour and water, containing a colony of microorganisms including wild yeast and lactobacilli. The purpose of the starter is to produce a vigorous leaven and to develop the flavour of the bread. In practice there are several kinds of starters, as the ratio of water to flour in the starter (hydration) varies. A starter may be a liquid batter or a stiff dough.
This page contains text from Wikipedia, the Free Encyclopedia -
https://wn.com/Sourdough
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
20 minutes
20 minutes may refer to:
This page contains text from Wikipedia, the Free Encyclopedia -
https://wn.com/20_minutes
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
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10:00How to Make Sourdough Bread by Feel (No Recipe)
How to Make Sourdough Bread by Feel (No Recipe)How to Make Sourdough Bread by Feel (No Recipe)
Enter the contest at BrothersGreenTreats@gmail.com hey guys, I hope you enjoy this sourdough bread video. This video is not an exact recipe, hopefully it will give you a little inspiration and a better understanding of how to make it but there are thousands of exact recipes out there on the internet if you are looking for the measurements. I linked a few of my favorites below Sourdough starter - http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337 sourdough bread - https://www.theperfectloaf.com/best-sourdough-recipe/ Subscribe here for more videos! - http://bit.ly/1G6bcDK Shop Brothers Green - http://shop.brothersgreen.com/ Website - http://brothersgreen.com/ Facebook - https://www.facebook.com/BrothersGreenEats Instagram - https://instagram.com/brothersgreen/ Twitter - https://twitter.com/BrothersGreenBK Younow - https://www.younow.com/BrothersGreen SnapChat - BrothersGreen All business Inquiries email us at - BrothersGreenEating@gmail.com All music provided by the youtube music catalogue Light Thought var 4 You're free to use this song and monetize your video, but you must include the following in your video description: Light Thought var 4 by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://incompetech.com/ -
8:51"Bread Porn" the Perfect Sourdough Loaf
"Bread Porn" the Perfect Sourdough Loaf"Bread Porn" the Perfect Sourdough Loaf
Please do not be overwhelmed in your first attempt don’t come out nice like this one, I still screw up all the time! Sourdough bread baking is one of the trickiest crafts in the kitchen to master, and thats why I love it so much! -Recipe - 300 grams - whole wheat flower 300 grams - all purpose or bread flour 512 grams - water 63 grams - starter 10 grams salt Milling flour - I’m aware that most people don’t have their own flour mill, so this step is optional, and if you don’t find your self some decent whole wheat flour. If you do mill your own flour make sure you sift some of the bran out to create a high extraction flour and a product that is a little easier to work with Steps and timing - Adjust timing to your schedule! 3:00pm - combine flour with water and let it sit for at least 1 hour. Ideally you wait 4-5 hours but its not necessary. This step is called Autolyse which hydrates the flour and also develops some sugars in the flour for a better end result 3:00pm feed your starter equal parts (by weight) flour and water and let sit for 4-5 hours until active 7-8:00pm - add the starter to the dough and start your stretch and folds every thirty minutes for the first 2 hours of the bulk rise. On the second or 3rd stretch and fold, add your seasoning of choice to the dough. 10:00pm - stretch and folds are done, cover and let it bulk rise/ferment overnight. 7:00am - dough has risen, give it one last stretch and fold and remove it on the work surface to bench rest for 20-30 minutes. 7:30am - form loaf and place in some sort of proofing basket for 1-2 hours until it has risen (like in video). 8:30am- Preheat heavy pan with lid on at 500 degrees for 1 hour 9:30am - Flip loaf out on parchment paper, score the loaf and transfer to the pan. Put lid on and bake for 20 minutes 9:50am - take lid of, turn over down to 450 and bake uncovered for 20 more minutes let cool if possible (usually not…) and enjoy! For all the tools used in this video, check out our fermentation kit below. https://kit.com/BrothersGreen All music is royalty free from premiumbeats.com Truth to Tell - Big Score Audio Chopin - nocturne op. 9 - James Langevin -
13:29How To Make The Worlds Tastiest Sourdough bread (Updated)
How To Make The Worlds Tastiest Sourdough bread (Updated)How To Make The Worlds Tastiest Sourdough bread (Updated)
Follow this link for the UPDATED sourdough recipe enjoyed by hundreds of bakers around the world http://hobbshousebakery.co.uk/recipe/sourdough/ for all you knead to know about sourdough. Here you can also buy our 60 year old sourdough starter, bannetons and baking stones to bake sourdough. In this video Tom Herbert shows you how to make a great Sourdough loaf and how to feed the sourdough culture. A classic sourdough bread recipe makes a loaf with the perfect texture for sandwiches, toast or crispy bruschetta. -
9:13A Frenchman's Guide to Making Sourdough Starter
A Frenchman's Guide to Making Sourdough StarterA Frenchman's Guide to Making Sourdough Starter
How to make you own sourdough starter and prepare yourself to make the best BREAD ever. If you never made bread before, that’s where you should start. Sourdough Flavor : Rich and complex. It has wider array of flavors than a classic Baker’s Yeast Bread. Sourdough Texture : Crispier crust, it has a more chewy crumb inside, not compact cause it can have massive air pockets inside, but just more intense. Sourdough Shelf-life : It lasts longer than baker’s yeast bread, Sourdough Nutrition : You get loads of benefits from eating sourdough bread, including gluten stuff. You now see the big picture, so here is how to make sourdough. *********************** * LOVE & SUPPORT * *********************** Support my work on : https://www.patreon.com/frenchguycooking -- Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! **************** * SUBTITLES * **************** You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c;=UCPzFLpOblZEaIx2lpym1l1A ********** * MUSIC * ********** Music by JESSE JAMES - Roufianos https://soundcloud.com/ijessejames/ https://ijessejames.bandcamp.com/ *************** * MERCH * *************** I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking *************** * FACEBOOK * *************** http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;) ***************** * INSTAGRAM * ***************** http://instagram.com/frenchguycooking ************* * TWITTER * ************* http://www.twitter.com/frenchguycookin ************************** * COOKBOOK PROJECT * ************************** I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project Lots of love, Alex -
11:11How To Make A Basic Loaf Of Sourdough Bread - Recipe
How To Make A Basic Loaf Of Sourdough Bread - RecipeHow To Make A Basic Loaf Of Sourdough Bread - Recipe
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter. The highlighted techniques in this video are the slap and fold, stretch and fold, the tension pull used during final forming, and baking the bread in a cast iron dutch oven to replicate a crackly crust and deep color, one of the main attributes that makes hearth breads so desirable. The basic formulation, based on the baker's percentage is as follows: *70% Hydration *2% Salt Recipe Used In This Video * 275g Warm Water * 500g Poolish Sourdough Starter * 400g Bread Flour * 100g Whole Wheat Flour * 15g Salt For further information you can check out this episode's show notes at: http://www.stellaculinary.com/sb4 Original video that demonstrates how to make a poolish sourdough starter can be found at: http://www.stellaculinary.com/sb3 -
2:06How To Make Homemade Sourdough Bread
How To Make Homemade Sourdough BreadHow To Make Homemade Sourdough Bread
Here is what you'll need! HOW TO MAKE HOMEMADE SOURDOUGH BREAD Makes 1 loaf INGREDIENTS Starter 2 cups warm water 1¼ teaspoon (1 packet) dry yeast 3½ cups flour 1 tablespoon sugar Bread 4 cups flour 2 teaspoon salt 1¼ cup water 1 cup starter, stir before using PREPARATION In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes. Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated. Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir once a day for 5 days until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated! On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands. Place kneaded dough into a large bowl with a towel over the top, and let it rise for 12 hours. Place risen dough onto a floured board and knead for a few minutes. Place it into a proofing basket or a medium bowl and let it rise for another 4 hours. Preheat oven to 480°F/250°C. Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven. Score the top of the bread. Place the lid on top and bake for 30 minutes. Take the lid off and bake for another 15 minutes or until the crust is golden brown. Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock. Enjoy it however you like! Feeding your starter. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour and ½ cup of water, mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough. Inspired by: Mitch Bishop https://www.theperfectloaf.com/beginners-sourdough-bread/ http://www.mykitchenaddiction.com/2012/01/make-your-own-sourdough-starter/ Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Feels Alright_NoLdVoxVoxFx Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/10624 -
4:54Make Your Own Sourdough - The Fabulous Baker Brothers
Make Your Own Sourdough - The Fabulous Baker BrothersMake Your Own Sourdough - The Fabulous Baker Brothers
Sourdough is a loaf which use a yeast culture made simply from flour and water. Tom shows you how to make your own culture - and an amazing loaf with it. Top tips on making sourdough. Have you ever done it? Two brothers - one a baker, the other a chef and butcher - unlock the trade secrets of baking, and without a cupcake in sight. Click here to subscribe to our channel: http://www.youtube.com/subscription_center?add_user=UCJZh3vP4YkIKQZbmCU-l6Sg -
10:55A Non-Baker's Guide To Making Sourdough Bread
A Non-Baker's Guide To Making Sourdough BreadA Non-Baker's Guide To Making Sourdough Bread
Step by Step Recipe to Make Perfect Sourdough Bread. Soft, Chewy, Airy but intense cream-colored crumb inside & Dark, Crispy, Caramelized & slightly sour crust outside. Kneading, Mixing, Proofing and Baking will have no secrets for you any more. *********************** * LOVE & SUPPORT * *********************** Support my work on : https://www.patreon.com/frenchguycooking -- Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! **************** * SUBTITLES * **************** You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c;=UCPzFLpOblZEaIx2lpym1l1A ********** * MUSIC * ********** Music by Deborah Aime La Bagarre https://soundcloud.com/deborahaimelabagarre https://www.facebook.com/deborahaimelabagarre *************** * MERCH * *************** I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking *************** * FACEBOOK * *************** http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;) ***************** * INSTAGRAM * ***************** http://instagram.com/frenchguycooking ************* * TWITTER * ************* http://www.twitter.com/frenchguycookin ************************** * COOKBOOK PROJECT * ************************** I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project Lots of love, Alex -
12:20How To Make Sourdough Bread
How To Make Sourdough BreadHow To Make Sourdough Bread
My friend Hugo Harrison taught me how to make Sourdough Bread. It's a bit of a "labour of love" but well worth the effort. Ingredients 1080 grams of Strong White Bread Flour 649g tepid water 22 grams salt - you can use half this if you like as the Sourdough has allot of flavour 250 grams Sour Dough Starter -
4:53Sourdough bread: making the dough
Sourdough bread: making the dough -
1:23Sourdough
SourdoughSourdough
С первого куска этого хлеба я понял, что все, что я ел до этого - и хлебом то назвать нельзя. Этот - приготовлен точно также, как и его прародители тысячи лет назад, - без искусственных дрожжей, разрыхлителей, амортизаторов и другой современной ерунды, оставаясь при этом невероятно ароматным и значительно более вкусным!! У меня все никак не доходили руки сделать это видео., поэтому и Женя смонтировала его сама! Вот такая у меня невероятная козочка! Здесь можно посмотреть как приготовить этот и многие другие виды такого хлеба: http://challahbread.wordpress.com/ А я пойду съем еще кусочек! -
0:38MY LIFE IN SOURDOUGH - Teaser season 1
MY LIFE IN SOURDOUGH - Teaser season 1MY LIFE IN SOURDOUGH - Teaser season 1
teaser for My life in sourdough, a mini-series about cooking and dating in NYC directed by: Marie C. cinematography by: Chananun Chotrungroj edited by: Joanne Mony Parks music: Para One - Always starring: Kirsten Tan, Patrick Vaill, Stan Demidoff, Quinn Daly. www.mylifeinsourdough.com http://instagram.com/mylifeinsourdough Baking Films Productions -
4:37Sourdough Apprentices
Sourdough ApprenticesSourdough Apprentices
This video gives a glimpse into Zak the Baker's apprentice program at his bakery in Miami, Florida. -
2:03Beer
Beer
'Sourdough' is featured as a movie character in the following productions:
Call of the Wild (1993)
Actors: Jack London (writer), Lee Holdridge (composer), Richard Newman (actor), Robert Halmi Sr. (producer), Brent Stait (actor), Frank C. Turner (actor), Matthew Walker (actor), Bill Croft (actor), Gordon Tootoosis (actor), Ricky Schroder (actor), Duncan Fraser (actor), Tom Heaton (actor), Eric McCormack (actor), Alan Smithee (director), Wendy Partridge (costume designer),
Plot: A young boy heads off to the Yukon after hearing tales about the Gold Rush, and he forms an unwavering friendship with a heroic Alsatian dog called Buck.
Keywords: based-on-novelGenres: Adventure, Drama,
The Trap (1959)
Actors: Richard Mueller (miscellaneous crew), James Bell (actor), Lee J. Cobb (actor), Earl Holliman (actor), John Indrisano (actor), Mike Mahoney (actor), Carl Benton Reid (actor), Richard Widmark (actor), Tina Louise (actress), Melvin Frank (producer), Norman Panama (producer), Norman Panama (writer), Edith Head (costume designer), Norman Panama (director), Peter Baldwin (actor),
Plot: Lawyer Ralph Anderson arrives in Tula, an amazingly remote town in the desert, as reluctant emissary of mob chief Victor Massonetti, who wants the airstrip clear for his unofficial exit from the country. Ralph's arrival has a profound effect on his estranged father, the sheriff; his brother Tip, an alcoholic deputy; and his ex-sweetheart Linda, now married to Tip. Tension builds as a small army of gangsters takes over the town. Then the situation abruptly changes...
Keywords: gangster, neo-noirGenres: Crime, Drama,
The Far Country (1954)
Actors: Gregg Barton (actor), Emile Avery (actor), Eugene Borden (actor), Chet Brandenburg (actor), Robert Bice (actor), Walter Brennan (actor), Steve Brodie (actor), Paul Bryar (actor), Royal Dano (actor), Dick Dickinson (actor), John Doucette (actor), Jack Elam (actor), Jay C. Flippen (actor), Robert Foulk (actor), Terry Frost (actor),
Plot: In 1896, Jeff Webster sees the start of the Klondike gold rush as a golden opportunity to make a fortune in beef...and woe betide anyone standing in his way! He drives a cattle herd from Wyoming to Seattle, by ship to Skagway, and (after a delay caused by larcenous town boss Gannon) through the mountains to Dawson. There, he and his partner Ben Tatum get into the gold business themselves. Two lovely women fall for misanthropic Jeff, but he believes in every-man-for-himself, turning his back on growing lawlessness...until it finally strikes home.
Keywords: 1890s, 19th-century, alaska, ambush, avalanche, bar-shootout, boat, canadian, cattle, cattle-driveGenres: Drama, Romance, Western,
Taglines: HE CHALLENGED THE GOLD-RICH GLORY THAT WAS THE YUKON! white with snow...scarlet with sin...yellow with the dust...that lured him on! RENEE...the innocent...and the untamed...BEN...the gambler...and the loser...GANNON...the law...and the noose...RUBE...the friendless...and the afraid. James Stewart Memorable in "THE GLENN MILLER STORY" and "REAR WINDOW"... now...as the Stranger with a Gun, driven by restless longings, challenging the Klondike's snow and sin and greed, where gold was the lure and the fanciest woman in Dawson, his for the taking!
Quotes:
Jeff Webster: I don't need other people. I don't need help. I can take care of me.Skagway Sheriff Gannon: Now it becomes my duty to carry out the sentence which I have imposed on these men for killing and stealing within the territory under my jurisdiction. However, I want it strictly understood that there will be no undo shooting or cheering or drunken talk when I pull that lever on account it would offend the dignity of the occasion.
[Jeff accidentally drives his cattle through a crowd attending a hanging]::Skagway Sheriff Gannon: What's going on here? You there!::Jeff Webster: They got a little out of hand. I'm sorry!::Skagway Sheriff Gannon: You're sorry? You just busted up a function of the law, that's what you did. The people of Skagway don't like lawbreakers. They go to a lot trouble and expense to prove it! New gallows, new rope, thirteen steps all counted out right and proper, with each step costin' not less than twelve dollars per each and you drive a herd of cattle through the population. You busted up everything, that's what you did. And you're sorry!
Capt. Benson: This man is wanted for a murder in Seattle.::Skagway Sheriff Gannon: Well, Seattle will have to wait. He's wanted here for bustin' up a hanging.
Skagway Sheriff Gannon: Take his gun. Lock him up.::[Jeff reaches for his gun, but Gannon outdraws him]::Skagway Sheriff Gannon: Were you thinkin' about usin' that?::Jeff Webster: Nooo, I was just showin' your deputy where to find it.
[Frank puts another prisoner in Jeff's jail cell]::Frank Newberry: Company for you; Doc Vallon, best doc in Skagway.::Doc Vallon: Oh yes, because I am the only doctor in Skagway, so I am the best one. Say, will you ask the lawyer, Monsieur Gannon, to consider my case as quickly as possible.::Frank Newberry: I wouldn't crowd him, Doc, he's pretty sore - figures you could have saved Diggy's hand.::Doc Vallon: But the bones were crushed! There was nothing but to do but amputate!::Frank Newberry: Maybe, but you sure ruined a good piano player.
Official at Scales: Eighty-five - you're fifteen pounds light.::Bearded Miner: But I can get by on eighty-five. I don't eat much - hardly nothin'!::Skagway Sheriff Gannon: You'll eat - and when you run short you'll go killin and stealin' what belongs to somebody else on account of you won't have enough. Now get in there and buy another fifteen pounds of food.
Dawson Marshal Rube Morris: He's got a real tough job, that constable. He patrols some ten, twenty thousand square miles full of nothing but hill and hollow. Sometimes he don't get home for two or three months at time, ridin' up in that far country.
[after Gannon fines Jeff his entire cattle herd for disturbing the peace, Jeff steals the herd back]::Jeff Webster: Is there somethin' you want, Mr. Gannon?::Skagway Sheriff Gannon: Yeah, mostly I want you. I also want that herd - it's government property.::Jeff Webster: Yeah, well, I'm sorry. I reversed your decision.
Skagway Sheriff Gannon: Have a nice trip! I'll hang you when you come back!
Two-Fisted Stranger (1946)
Actors: Smiley Burnette (actor), Lane Chandler (actor), George Chesebro (actor), Davison Clark (actor), Charles Starrett (actor), Charles Starrett (actor), Robert Walker (actor), Maudie Prickett (actress), Colbert Clark (producer), Ray Nazarro (director), Paul Borofsky (editor), Tommy Coats (actor), Edmund Cobb (actor), Frank Ellis (actor), Herman Hack (actor),
Plot: Steve Gordon, alias 'The Durango Kid,' hired to be a Deputy, takes over as Sheriff in place of the one who has been killed because he was getting to close to a swindling scheme engineered by a gang in order to bilk the local ranchers out of their property and cash. The scheme involves salting the local mines with industrial diamonds, and is going very smoothly as none of the ranchers have much knowledge of geology and are scrambling over each other to invest their savings in the worthless mines. Steve shows a lot of incompetence, while his alter-ego, The Durango Kid, is busily cleaning up the gang.
Keywords: 1880s, actor-shares-first-and-last-name-with-character, actor-shares-first-name-with-character, actor-shares-full-name-with-character, actor-shares-last-name-with-character, alter-ego, archive-footage, b-movie, b-western, cattlemanGenres: Action, Comedy, Drama, Music, Western,
Taglines: The Durango Kid Rules the Range with Smashing Fists and Blazing Guns! ACTION---As You Like It! ZIPPY, PEPPY ACTION! (original print ad - all caps) The Durango Kid Comes Thru! THRILLING! THUNDERING! PULSE-POUNDING ACTION! (original print ad-all caps) SMILEY AND DURANGO HIT A NEW THRILL-FUN HIGH! (original poster-all caps) DYNAMITE IN THEIR FISTS! - DESPERADOES ON THEIR TRAIL! (original 11x14 Title Card - all caps) THE DURANGO KID ROARS INTO ACTION...WITH HIS SIDE-SPLITTING BUDDY RIDING ALONG FOR THE LAUGHS! (original print ad-all caps) HEAR SONGS OF THE RANGE! (original 11x14 Title Card-all caps)
Riders of the Deadline (1943)
Actors: William Boyd (actor), Roy Bucko (actor), Andy Clyde (actor), Richard Crane (actor), Art Felix (actor), Herman Hack (actor), William Halligan (actor), Earle Hodgins (actor), Ray Jones (actor), Pierce Lyden (actor), Robert Mitchum (actor), Harry Sherman (producer), Bennett Cohen (writer), Clarence E. Mulford (writer), Paul Sawtell (composer),
Plot: With writer Bennett Cohen recycling the same script he had used at Republic in 1941 for Don Barry's "Desert Bandit", this 50th entry in the "Hopalong Cassidy" series finds Ranger Hopalong Cassidy falling into disrepute and leaving the service, because of the death of his pal and young protégé Tim Mason, who had lost his good standing through the suspicion that he was implicated with a band of smugglers, who had been using his ranch as a hideout. With the aid of his pals, California Carlson and Jimmy Rogers, Cassidy tracks down the outlaw gang, invades their hideout, and captures or kills the leaders, and regains both his and Tim's good names, while revealing his discharge from the Rangers was a plot hatched by him and Ranger Captain Jennings.
Keywords: b-western, blackmail, border-region, border-security, brother-sister-relationship, card-cheat, compulsive-gambler, covered-wagon, crooked-sheriff, double-crossGenres: Adventure, Drama, Western,
Taglines: "HOPPY'S" TRIGGER FINGER GETS BUSY...double crossing double crossers! Where There's "HOPPY" There's...Action!
Quotes:
California Carson: Where yuh goin', Hoppy?::Hopalong Cassidy: Whatta you care? [angrily] The Ranger Service! Forty dollars a month and free taps when you die! It's all yours! You can have it!... And this Captain Jennings we're supposed to respect! I'd have gotten a better deal from any sidewinding half-breed in the country!::Ranger Captain Jennings: [suddenly appearing] Kind of sneaky, isn't it, talking about a man when his back is turned!::Hopalong Cassidy: Well, your back isn't turned now! [he slaps Jennings across the face]::Ranger Captain Jennings: We'll just make that suspension permanent. [he takes Hoppy's badge]::Hopalong Cassidy: That's all right with me! [he leaves]Border Roundup (1942)
Actors: Holbrook N. Todd (editor), Lynton Brent (actor), Curley Dresden (actor), John Elliott (actor), Frank Ellis (actor), Herman Hack (actor), Jack Hendricks (actor), Joseph O'Donnell (writer), Sam Newfield (director), Jimmy Aubrey (actor), I. Stanford Jolley (actor), Charles King (actor), Jack Kirk (actor), Dennis Moore (actor), Edward Peil Sr. (actor),
Plot: In this 10th film of PRC's "Lone Rider" series, crooked banker Masters learns from rancher Jeff Sloane that he and his partner, Sourdough, have discovered a gold mine. Masters has his henchman Blackie and his gang, kill Sourdough and take Sloane a prisoner to force him to reveal the location of the gold strike. Masters tries to frame Smoky Moore for the murder, by planting on him the gun used in the murder by Indian Pete, but his pals Tom Cameron/The Lone Rider and Fuzzy Jones rescue him as the gang is taking him to the sheriff. After talking to Sloane's daughter, Amy, Tom is convinced that Masters is behind the killing and is also holding the old man a prisoner somewhere. He and his two pals set out to find and free Sloane and to also prove Masters' guilt.
Keywords: arizona, arrest, b-movie, b-western, bank, banker, blacksmith, cabin, cafe, carrier-pigeonGenres: Romance, Western,
Taglines: HE'S CRASHING DOWN A BULLET SPATTERED TRAIL...And He's Dealing Death To Range-land Racketeers! (original poster) IT'S CLEANUP TIME...When Singin' George Starts Ridin' Herd On Border Bandits!
Very Close Veins (1934)
Actors: Ben Blue (actor), Robert Gleckler (actor), Shemp Howard (actor), Harry T. Morey (actor), Jack Henley (writer), Ralph Staub (director), Dorothy Dare (actress), Dolph Singer (writer), Herbert Warren (actor), June East (actress),
Genres: Comedy, Short,The Wind (1928)
Actors: Edward Earle (actor), Montagu Love (actor), William Orlamond (actor), Lillian Gish (actress), Carmencita Johnson (actress), Kevin Brownlow (producer), Frances Marion (writer), William Axt (composer), Carl Davis (composer), Victor Sjöström (director), Conrad A. Nervig (editor), Una Merkel (miscellaneous crew), Si Jenks (actor), André-ani (costume designer), Dorothy Cumming (actress),
Plot: Innocent and naive Letty Mason moves from her Virginia home to Sweet Water on the western prairies to live on the ranch of her cousin Beverly, his wife Cora and their three children. Letty quickly learns how inhospitable the environment in Sweet Water is, the most obvious item being the incessant wind. But equally inhospitable are the unrefined way the people in Sweet Water live to which she is unaccustomed, and Cora, who believes Letty has come to steal Beverly away from her. As such, Cora orders Letty out of her and Bev's house. With no money, Letty is forced to accept one of the marriage proposal she receives, the lesser evil being that from Bev and Cora's ranching neighbor, Lige Hightower, a man who she does not love. Despite a less than harmonious start, Letty, in part due to her isolation as she is more often than not forced to stay inside due to the wind, begins to have affection for Lige, who wants to do right by her, and who promises to send her back to Virginia when he is financial able. But a visitor who takes refuge in their house away from the wind may threaten Letty's ultimate happiness.
Keywords: based-on-novel, buried-in-sand, cousin-cousin-relationship, cowboy, desert, drought, drudge, female-protagonist, ghost-horse, isolationGenres: Drama, Romance, Western,
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How to Make Sourdough Bread by Feel (No Recipe)
Enter the contest at BrothersGreenTreats@gmail.com hey guys, I hope you enjoy this sourdough bread video. This video is not an exact recipe, hopefully it will give you a little inspiration and a better understanding of how to make it but there are thousands of exact recipes out there on the internet if you are looking for the measurements. I linked a few of my favorites below Sourdough starter - http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337 sourdough bread - https://www.theperfectloaf.com/best-sourdough-recipe/ Subscribe here for more videos! - http://bit.ly/1G6bcDK Shop Brothers Green - http://shop.brothersgreen.com/ Website - http://brothersgreen.com/ Facebook - https://www.facebook.com/BrothersGreenEats Instagram - https://in...
published: 12 Oct 2016 -
"Bread Porn" the Perfect Sourdough Loaf
Please do not be overwhelmed in your first attempt don’t come out nice like this one, I still screw up all the time! Sourdough bread baking is one of the trickiest crafts in the kitchen to master, and thats why I love it so much! -Recipe - 300 grams - whole wheat flower 300 grams - all purpose or bread flour 512 grams - water 63 grams - starter 10 grams salt Milling flour - I’m aware that most people don’t have their own flour mill, so this step is optional, and if you don’t find your self some decent whole wheat flour. If you do mill your own flour make sure you sift some of the bran out to create a high extraction flour and a product that is a little easier to work with Steps and timing - Adjust timing to your schedule! 3:00pm - combine flour with water and let it sit for at ...
published: 02 Mar 2017 -
How To Make The Worlds Tastiest Sourdough bread (Updated)
Follow this link for the UPDATED sourdough recipe enjoyed by hundreds of bakers around the world http://hobbshousebakery.co.uk/recipe/sourdough/ for all you knead to know about sourdough. Here you can also buy our 60 year old sourdough starter, bannetons and baking stones to bake sourdough. In this video Tom Herbert shows you how to make a great Sourdough loaf and how to feed the sourdough culture. A classic sourdough bread recipe makes a loaf with the perfect texture for sandwiches, toast or crispy bruschetta.
published: 15 May 2013 -
A Frenchman's Guide to Making Sourdough Starter
How to make you own sourdough starter and prepare yourself to make the best BREAD ever. If you never made bread before, that’s where you should start. Sourdough Flavor : Rich and complex. It has wider array of flavors than a classic Baker’s Yeast Bread. Sourdough Texture : Crispier crust, it has a more chewy crumb inside, not compact cause it can have massive air pockets inside, but just more intense. Sourdough Shelf-life : It lasts longer than baker’s yeast bread, Sourdough Nutrition : You get loads of benefits from eating sourdough bread, including gluten stuff. You now see the big picture, so here is how to make sourdough. *********************** * LOVE & SUPPORT * *********************** Support my work on : https://www.patreon.com/frenchguycooking -- Patreon is a cool way for...
published: 18 Mar 2017 -
How To Make A Basic Loaf Of Sourdough Bread - Recipe
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter. The highlighted techniques in this video are the slap and fold, stretch and fold, the tension pull used during final forming, and baking the bread in a cast iron dutch oven to replicate a crackly crust and deep color, one of the main attributes that makes hearth breads so desirable. The basic formulation, based on the baker's percentage is as follows: *70% Hydration *2% Salt Recipe Used In This Video * 275g Warm Water * 500g Poolish Sourdough Starter * 400g Bread Flour * 100g Whole Wheat Flour * 15g Salt For further information you can check out this episode's show notes at: http://www.stellaculinary.com/sb4 Original video that demonstrates how to make a poolish sourdough star...
published: 07 Mar 2012 -
How To Make Homemade Sourdough Bread
Here is what you'll need! HOW TO MAKE HOMEMADE SOURDOUGH BREAD Makes 1 loaf INGREDIENTS Starter 2 cups warm water 1¼ teaspoon (1 packet) dry yeast 3½ cups flour 1 tablespoon sugar Bread 4 cups flour 2 teaspoon salt 1¼ cup water 1 cup starter, stir before using PREPARATION In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes. Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated. Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir once a day for 5 days until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being a...
published: 24 Apr 2017 -
Make Your Own Sourdough - The Fabulous Baker Brothers
Sourdough is a loaf which use a yeast culture made simply from flour and water. Tom shows you how to make your own culture - and an amazing loaf with it. Top tips on making sourdough. Have you ever done it? Two brothers - one a baker, the other a chef and butcher - unlock the trade secrets of baking, and without a cupcake in sight. Click here to subscribe to our channel: http://www.youtube.com/subscription_center?add_user=UCJZh3vP4YkIKQZbmCU-l6Sg
published: 17 Jan 2014 -
A Non-Baker's Guide To Making Sourdough Bread
Step by Step Recipe to Make Perfect Sourdough Bread. Soft, Chewy, Airy but intense cream-colored crumb inside & Dark, Crispy, Caramelized & slightly sour crust outside. Kneading, Mixing, Proofing and Baking will have no secrets for you any more. *********************** * LOVE & SUPPORT * *********************** Support my work on : https://www.patreon.com/frenchguycooking -- Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! **************** * SUBTITLES * **************** You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=...
published: 22 Apr 2017 -
How To Make Sourdough Bread
My friend Hugo Harrison taught me how to make Sourdough Bread. It's a bit of a "labour of love" but well worth the effort. Ingredients 1080 grams of Strong White Bread Flour 649g tepid water 22 grams salt - you can use half this if you like as the Sourdough has allot of flavour 250 grams Sour Dough Starter
published: 26 May 2015 -
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Sourdough
С первого куска этого хлеба я понял, что все, что я ел до этого - и хлебом то назвать нельзя. Этот - приготовлен точно также, как и его прародители тысячи лет назад, - без искусственных дрожжей, разрыхлителей, амортизаторов и другой современной ерунды, оставаясь при этом невероятно ароматным и значительно более вкусным!! У меня все никак не доходили руки сделать это видео., поэтому и Женя смонтировала его сама! Вот такая у меня невероятная козочка! Здесь можно посмотреть как приготовить этот и многие другие виды такого хлеба: http://challahbread.wordpress.com/ А я пойду съем еще кусочек!
published: 08 Jun 2013 -
MY LIFE IN SOURDOUGH - Teaser season 1
teaser for My life in sourdough, a mini-series about cooking and dating in NYC directed by: Marie C. cinematography by: Chananun Chotrungroj edited by: Joanne Mony Parks music: Para One - Always starring: Kirsten Tan, Patrick Vaill, Stan Demidoff, Quinn Daly. www.mylifeinsourdough.com http://instagram.com/mylifeinsourdough Baking Films Productions
published: 15 May 2013 -
Sourdough Apprentices
This video gives a glimpse into Zak the Baker's apprentice program at his bakery in Miami, Florida.
published: 11 Aug 2013 -
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Barossa Sourdough
My beautiful friends Damien and Cherie make the most beautiful sourdough that they sell at the Barossa Farmers Market. This is a lengthy process over 3 days and watching the love and energy that goes into this process blew me away. These are two magical people and they produce magic from their fingers. Peace, Denis N.B. this is the same as the last on, but with a slightly more uplifting soundtrack.
published: 22 Jul 2013 -
Buttermilk & cream scones
Baking Films presents a collaboration between Chananun Chotrungroj (camera) and Marie C (foodstyling/editing) for #3 of My Life in Sourdough, a mini-series about food & love in NYC. www.mylifeinsourdough.com Music: Bedouin Soundclash - Brutal Hearts (Lexer Remix) No buttermilk? Make you own! watch the life-changing tip: https://vimeo.com/mylifeinsourdough/buttermilk Buttermilk & cream scones serves 8 3 cups of flour (use a mix of white and whole wheat flour) ½ teaspoon of bicarbonate of soda 2 teaspoons of baking powder a pinch of salt ⅓ cup (70 g) of sugar 1 stick (113g) of unsalted butter, cut in squares and chilled 1/2 cup (120g) of buttermilk 3/4 cup (180g) of sour cream or crème fraîche 1 tablespoon of vanilla extract ⅔ cup (120g) of raisins Preheat the oven at 350°F (180°C)....
published: 24 Aug 2013 -
Sourdough #1 Made-from-scratch kind of guy
Watch the recipe for the spring salad https://vimeo.com/67610278 Go to www.mylifeinsourdough.com for more life-changing stories and recipes.
published: 03 Jun 2013 -
Sourdough #2 Raw eggs forever
Paul tells Jeanne she has a libido displacement. Watch the recipe for the chocolate mousse with raw eggs and orange zest https://vimeo.com/70369437 Watch the life changing tip - how to make vanilla extract http://vimeo.com/mylifeinsourdough/vanilla Go to www.mylifeinsourdough.com for more life-changing stories
published: 26 Jun 2013 -
Red berries cheesecake
Baking Films presents a collaboration between Anna Stypko (camera), Jeanne Blayau (prop styling) and Marie C (foodstyling/editing) for episode #5 of My Life in Sourdough, a mini-series about food & love in NYC. Music This is not my apartment by Octave soundcloud.com/thereckonersparis Recipe below!! A few notes before you begin baking your cheesecake. Cheesecake is an adventure, your first time probably won't be perfect not because you suck but because all ovens are different and baking a cheesecake is actually a tricky process. Before you make the cheesecake, take all your ingredients out of the fridge a few hours before, this will soften the cheese, otherwise it's going to be a battle with your mixer. I usually cut the cream cheese with sour cream for a lighter, more airy cheesecake....
published: 24 Apr 2014 -
Fresh pasta with sage butter
Baking Films presents a collaboration between Anna Stypko (camera), Jeanne Blayau (prop styling) and Marie C (foodstyling/editing) #4 of My Life in Sourdough, a mini-series about food & love in NYC. Music: Breeze by The Reckoners soundcloud.com/thereckonersparis Go to www.mylifeinsourdough.com to print the recipe. Watch 6 AM Pasta, episode #4 here https://vimeo.com/85570588 Fresh pasta with sage butter serves 4 pasta dough 140g of flour (00 preferably) 60g of semolina flour 2 eggs a pinch of salt sage butter sauce 60 g of butter (half a stick) cut in dice a handful of sage leaves thinly cut To make the pasta dough, mix in both types of flour and add both eggs, then mix with your finger tips until the dough comes into a ball. Knead for about 8 minutes like you would knead bread until...
published: 07 Feb 2014
How to Make Sourdough Bread by Feel (No Recipe)
- Order: Reorder
- Duration: 10:00
- Updated: 12 Oct 2016
- views: 83845
Enter the contest at BrothersGreenTreats@gmail.com
hey guys, I hope you enjoy this sourdough bread video. This video is not an exact recipe, hopefully it will ...
Enter the contest at BrothersGreenTreats@gmail.com
hey guys, I hope you enjoy this sourdough bread video. This video is not an exact recipe, hopefully it will give you a little inspiration and a better understanding of how to make it but there are thousands of exact recipes out there on the internet if you are looking for the measurements. I linked a few of my favorites below
Sourdough starter - http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337
sourdough bread - https://www.theperfectloaf.com/best-sourdough-recipe/
Subscribe here for more videos! - http://bit.ly/1G6bcDK
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Website - http://brothersgreen.com/
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All music provided by the youtube music catalogue
Light Thought var 4
You're free to use this song and monetize your video, but you must include the following in your video description:
Light Thought var 4 by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://incompetech.com/
https://wn.com/How_To_Make_Sourdough_Bread_By_Feel_(No_Recipe)
Enter the contest at BrothersGreenTreats@gmail.com
hey guys, I hope you enjoy this sourdough bread video. This video is not an exact recipe, hopefully it will give you a little inspiration and a better understanding of how to make it but there are thousands of exact recipes out there on the internet if you are looking for the measurements. I linked a few of my favorites below
Sourdough starter - http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337
sourdough bread - https://www.theperfectloaf.com/best-sourdough-recipe/
Subscribe here for more videos! - http://bit.ly/1G6bcDK
Shop Brothers Green - http://shop.brothersgreen.com/
Website - http://brothersgreen.com/
Facebook - https://www.facebook.com/BrothersGreenEats
Instagram - https://instagram.com/brothersgreen/
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All music provided by the youtube music catalogue
Light Thought var 4
You're free to use this song and monetize your video, but you must include the following in your video description:
Light Thought var 4 by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://incompetech.com/
- published: 12 Oct 2016
- views: 83845
"Bread Porn" the Perfect Sourdough Loaf
- Order: Reorder
- Duration: 8:51
- Updated: 02 Mar 2017
- views: 6510
Please do not be overwhelmed in your first attempt don’t come out nice like this one, I still screw up all the time! Sourdough bread baking is one of the tricki...
Please do not be overwhelmed in your first attempt don’t come out nice like this one, I still screw up all the time! Sourdough bread baking is one of the trickiest crafts in the kitchen to master, and thats why I love it so much!
-Recipe -
300 grams - whole wheat flower
300 grams - all purpose or bread flour
512 grams - water
63 grams - starter
10 grams salt
Milling flour - I’m aware that most people don’t have their own flour mill, so this step is optional, and if you don’t find your self some decent whole wheat flour. If you do mill your own flour make sure you sift some of the bran out to create a high extraction flour and a product that is a little easier to work with
Steps and timing - Adjust timing to your schedule!
3:00pm - combine flour with water and let it sit for at least 1 hour. Ideally you wait 4-5 hours but its not necessary. This step is called Autolyse which hydrates the flour and also develops some sugars in the flour for a better end result
3:00pm feed your starter equal parts (by weight) flour and water and let sit for 4-5 hours until active
7-8:00pm - add the starter to the dough and start your stretch and folds every thirty minutes for the first 2 hours of the bulk rise. On the second or 3rd stretch and fold, add your seasoning of choice to the dough.
10:00pm - stretch and folds are done, cover and let it bulk rise/ferment overnight.
7:00am - dough has risen, give it one last stretch and fold and remove it on the work surface to bench rest for 20-30 minutes.
7:30am - form loaf and place in some sort of proofing basket for 1-2 hours until it has risen (like in video).
8:30am- Preheat heavy pan with lid on at 500 degrees for 1 hour
9:30am - Flip loaf out on parchment paper, score the loaf and transfer to the pan. Put lid on and bake for 20 minutes
9:50am - take lid of, turn over down to 450 and bake uncovered for 20 more minutes
let cool if possible (usually not…) and enjoy!
For all the tools used in this video, check out our fermentation kit below.
https://kit.com/BrothersGreen
All music is royalty free from premiumbeats.com
Truth to Tell - Big Score Audio
Chopin - nocturne op. 9 - James Langevin
https://wn.com/Bread_Porn_The_Perfect_Sourdough_Loaf
Please do not be overwhelmed in your first attempt don’t come out nice like this one, I still screw up all the time! Sourdough bread baking is one of the trickiest crafts in the kitchen to master, and thats why I love it so much!
-Recipe -
300 grams - whole wheat flower
300 grams - all purpose or bread flour
512 grams - water
63 grams - starter
10 grams salt
Milling flour - I’m aware that most people don’t have their own flour mill, so this step is optional, and if you don’t find your self some decent whole wheat flour. If you do mill your own flour make sure you sift some of the bran out to create a high extraction flour and a product that is a little easier to work with
Steps and timing - Adjust timing to your schedule!
3:00pm - combine flour with water and let it sit for at least 1 hour. Ideally you wait 4-5 hours but its not necessary. This step is called Autolyse which hydrates the flour and also develops some sugars in the flour for a better end result
3:00pm feed your starter equal parts (by weight) flour and water and let sit for 4-5 hours until active
7-8:00pm - add the starter to the dough and start your stretch and folds every thirty minutes for the first 2 hours of the bulk rise. On the second or 3rd stretch and fold, add your seasoning of choice to the dough.
10:00pm - stretch and folds are done, cover and let it bulk rise/ferment overnight.
7:00am - dough has risen, give it one last stretch and fold and remove it on the work surface to bench rest for 20-30 minutes.
7:30am - form loaf and place in some sort of proofing basket for 1-2 hours until it has risen (like in video).
8:30am- Preheat heavy pan with lid on at 500 degrees for 1 hour
9:30am - Flip loaf out on parchment paper, score the loaf and transfer to the pan. Put lid on and bake for 20 minutes
9:50am - take lid of, turn over down to 450 and bake uncovered for 20 more minutes
let cool if possible (usually not…) and enjoy!
For all the tools used in this video, check out our fermentation kit below.
https://kit.com/BrothersGreen
All music is royalty free from premiumbeats.com
Truth to Tell - Big Score Audio
Chopin - nocturne op. 9 - James Langevin
- published: 02 Mar 2017
- views: 6510
How To Make The Worlds Tastiest Sourdough bread (Updated)
- Order: Reorder
- Duration: 13:29
- Updated: 15 May 2013
- views: 447812
Follow this link for the UPDATED sourdough recipe enjoyed by hundreds of bakers around the world http://hobbshousebakery.co.uk/recipe/sourdough/ for all you kne...
Follow this link for the UPDATED sourdough recipe enjoyed by hundreds of bakers around the world http://hobbshousebakery.co.uk/recipe/sourdough/ for all you knead to know about sourdough.
Here you can also buy our 60 year old sourdough starter, bannetons and baking stones to bake sourdough.
In this video Tom Herbert shows you how to make a great Sourdough loaf and how to feed the sourdough culture.
A classic sourdough bread recipe makes a loaf with the perfect texture for sandwiches, toast or crispy bruschetta.
https://wn.com/How_To_Make_The_Worlds_Tastiest_Sourdough_Bread_(Updated)
Follow this link for the UPDATED sourdough recipe enjoyed by hundreds of bakers around the world http://hobbshousebakery.co.uk/recipe/sourdough/ for all you knead to know about sourdough.
Here you can also buy our 60 year old sourdough starter, bannetons and baking stones to bake sourdough.
In this video Tom Herbert shows you how to make a great Sourdough loaf and how to feed the sourdough culture.
A classic sourdough bread recipe makes a loaf with the perfect texture for sandwiches, toast or crispy bruschetta.
- published: 15 May 2013
- views: 447812
A Frenchman's Guide to Making Sourdough Starter
- Order: Reorder
- Duration: 9:13
- Updated: 18 Mar 2017
- views: 7136
How to make you own sourdough starter and prepare yourself to make the best BREAD ever. If you never made bread before, that’s where you should start.
Sourdoug...
How to make you own sourdough starter and prepare yourself to make the best BREAD ever. If you never made bread before, that’s where you should start.
Sourdough Flavor : Rich and complex. It has wider array of flavors than a classic Baker’s Yeast Bread.
Sourdough Texture : Crispier crust, it has a more chewy crumb inside, not compact cause it can have massive air pockets inside, but just more intense.
Sourdough Shelf-life : It lasts longer than baker’s yeast bread,
Sourdough Nutrition : You get loads of benefits from eating sourdough bread, including gluten stuff.
You now see the big picture, so here is how to make sourdough.
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c;=UCPzFLpOblZEaIx2lpym1l1A
**********
* MUSIC *
**********
Music by JESSE JAMES - Roufianos
https://soundcloud.com/ijessejames/
https://ijessejames.bandcamp.com/
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex
https://wn.com/A_Frenchman's_Guide_To_Making_Sourdough_Starter
How to make you own sourdough starter and prepare yourself to make the best BREAD ever. If you never made bread before, that’s where you should start.
Sourdough Flavor : Rich and complex. It has wider array of flavors than a classic Baker’s Yeast Bread.
Sourdough Texture : Crispier crust, it has a more chewy crumb inside, not compact cause it can have massive air pockets inside, but just more intense.
Sourdough Shelf-life : It lasts longer than baker’s yeast bread,
Sourdough Nutrition : You get loads of benefits from eating sourdough bread, including gluten stuff.
You now see the big picture, so here is how to make sourdough.
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c;=UCPzFLpOblZEaIx2lpym1l1A
**********
* MUSIC *
**********
Music by JESSE JAMES - Roufianos
https://soundcloud.com/ijessejames/
https://ijessejames.bandcamp.com/
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex
- published: 18 Mar 2017
- views: 7136
How To Make A Basic Loaf Of Sourdough Bread - Recipe
- Order: Reorder
- Duration: 11:11
- Updated: 07 Mar 2012
- views: 370101
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter. The highlighted techniques in this video are the slap ...
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter. The highlighted techniques in this video are the slap and fold, stretch and fold, the tension pull used during final forming, and baking the bread in a cast iron dutch oven to replicate a crackly crust and deep color, one of the main attributes that makes hearth breads so desirable.
The basic formulation, based on the baker's percentage is as follows:
*70% Hydration
*2% Salt
Recipe Used In This Video
* 275g Warm Water
* 500g Poolish Sourdough Starter
* 400g Bread Flour
* 100g Whole Wheat Flour
* 15g Salt
For further information you can check out this episode's show notes at: http://www.stellaculinary.com/sb4
Original video that demonstrates how to make a poolish sourdough starter can be found at: http://www.stellaculinary.com/sb3
https://wn.com/How_To_Make_A_Basic_Loaf_Of_Sourdough_Bread_Recipe
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter. The highlighted techniques in this video are the slap and fold, stretch and fold, the tension pull used during final forming, and baking the bread in a cast iron dutch oven to replicate a crackly crust and deep color, one of the main attributes that makes hearth breads so desirable.
The basic formulation, based on the baker's percentage is as follows:
*70% Hydration
*2% Salt
Recipe Used In This Video
* 275g Warm Water
* 500g Poolish Sourdough Starter
* 400g Bread Flour
* 100g Whole Wheat Flour
* 15g Salt
For further information you can check out this episode's show notes at: http://www.stellaculinary.com/sb4
Original video that demonstrates how to make a poolish sourdough starter can be found at: http://www.stellaculinary.com/sb3
- published: 07 Mar 2012
- views: 370101
How To Make Homemade Sourdough Bread
- Order: Reorder
- Duration: 2:06
- Updated: 24 Apr 2017
- views: 9848
Here is what you'll need!
HOW TO MAKE HOMEMADE SOURDOUGH BREAD
Makes 1 loaf
INGREDIENTS
Starter
2 cups warm water
1¼ teaspoon (1 packet) dry yeast
3½ cups flo...
Here is what you'll need!
HOW TO MAKE HOMEMADE SOURDOUGH BREAD
Makes 1 loaf
INGREDIENTS
Starter
2 cups warm water
1¼ teaspoon (1 packet) dry yeast
3½ cups flour
1 tablespoon sugar
Bread
4 cups flour
2 teaspoon salt
1¼ cup water
1 cup starter, stir before using
PREPARATION
In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir once a day for 5 days until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
Place kneaded dough into a large bowl with a towel over the top, and let it rise for 12 hours.
Place risen dough onto a floured board and knead for a few minutes. Place it into a proofing basket or a medium bowl and let it rise for another 4 hours.
Preheat oven to 480°F/250°C.
Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
Score the top of the bread.
Place the lid on top and bake for 30 minutes.
Take the lid off and bake for another 15 minutes or until the crust is golden brown.
Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
Enjoy it however you like!
Feeding your starter.
Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar.
To replenish your starter, simply add 1 cup of flour and ½ cup of water, mix, and place it back in the fridge.
Leave it out overnight to get to room temperature before preparing the dough.
Inspired by:
Mitch Bishop
https://www.theperfectloaf.com/beginners-sourdough-bread/
http://www.mykitchenaddiction.com/2012/01/make-your-own-sourdough-starter/
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Feels Alright_NoLdVoxVoxFx
Licensed via Warner Chappell Production Music Inc.
Created by https://www.buzzfeed.com/bfmp/videos/10624
https://wn.com/How_To_Make_Homemade_Sourdough_Bread
Here is what you'll need!
HOW TO MAKE HOMEMADE SOURDOUGH BREAD
Makes 1 loaf
INGREDIENTS
Starter
2 cups warm water
1¼ teaspoon (1 packet) dry yeast
3½ cups flour
1 tablespoon sugar
Bread
4 cups flour
2 teaspoon salt
1¼ cup water
1 cup starter, stir before using
PREPARATION
In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir once a day for 5 days until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
Place kneaded dough into a large bowl with a towel over the top, and let it rise for 12 hours.
Place risen dough onto a floured board and knead for a few minutes. Place it into a proofing basket or a medium bowl and let it rise for another 4 hours.
Preheat oven to 480°F/250°C.
Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
Score the top of the bread.
Place the lid on top and bake for 30 minutes.
Take the lid off and bake for another 15 minutes or until the crust is golden brown.
Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
Enjoy it however you like!
Feeding your starter.
Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar.
To replenish your starter, simply add 1 cup of flour and ½ cup of water, mix, and place it back in the fridge.
Leave it out overnight to get to room temperature before preparing the dough.
Inspired by:
Mitch Bishop
https://www.theperfectloaf.com/beginners-sourdough-bread/
http://www.mykitchenaddiction.com/2012/01/make-your-own-sourdough-starter/
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Feels Alright_NoLdVoxVoxFx
Licensed via Warner Chappell Production Music Inc.
Created by https://www.buzzfeed.com/bfmp/videos/10624
- published: 24 Apr 2017
- views: 9848
Make Your Own Sourdough - The Fabulous Baker Brothers
- Order: Reorder
- Duration: 4:54
- Updated: 17 Jan 2014
- views: 45626
Sourdough is a loaf which use a yeast culture made simply from flour and water. Tom shows you how to make your own culture - and an amazing loaf with it. Top ti...
Sourdough is a loaf which use a yeast culture made simply from flour and water. Tom shows you how to make your own culture - and an amazing loaf with it. Top tips on making sourdough. Have you ever done it?
Two brothers - one a baker, the other a chef and butcher - unlock the trade secrets of baking, and without a cupcake in sight.
Click here to subscribe to our channel: http://www.youtube.com/subscription_center?add_user=UCJZh3vP4YkIKQZbmCU-l6Sg
https://wn.com/Make_Your_Own_Sourdough_The_Fabulous_Baker_Brothers
Sourdough is a loaf which use a yeast culture made simply from flour and water. Tom shows you how to make your own culture - and an amazing loaf with it. Top tips on making sourdough. Have you ever done it?
Two brothers - one a baker, the other a chef and butcher - unlock the trade secrets of baking, and without a cupcake in sight.
Click here to subscribe to our channel: http://www.youtube.com/subscription_center?add_user=UCJZh3vP4YkIKQZbmCU-l6Sg
- published: 17 Jan 2014
- views: 45626
A Non-Baker's Guide To Making Sourdough Bread
- Order: Reorder
- Duration: 10:55
- Updated: 22 Apr 2017
- views: 2662
Step by Step Recipe to Make Perfect Sourdough Bread. Soft, Chewy, Airy but intense cream-colored crumb inside & Dark, Crispy, Caramelized & slightly sour crust ...
Step by Step Recipe to Make Perfect Sourdough Bread. Soft, Chewy, Airy but intense cream-colored crumb inside & Dark, Crispy, Caramelized & slightly sour crust outside. Kneading, Mixing, Proofing and Baking will have no secrets for you any more.
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c;=UCPzFLpOblZEaIx2lpym1l1A
**********
* MUSIC *
**********
Music by Deborah Aime La Bagarre
https://soundcloud.com/deborahaimelabagarre
https://www.facebook.com/deborahaimelabagarre
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex
https://wn.com/A_Non_Baker's_Guide_To_Making_Sourdough_Bread
Step by Step Recipe to Make Perfect Sourdough Bread. Soft, Chewy, Airy but intense cream-colored crumb inside & Dark, Crispy, Caramelized & slightly sour crust outside. Kneading, Mixing, Proofing and Baking will have no secrets for you any more.
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c;=UCPzFLpOblZEaIx2lpym1l1A
**********
* MUSIC *
**********
Music by Deborah Aime La Bagarre
https://soundcloud.com/deborahaimelabagarre
https://www.facebook.com/deborahaimelabagarre
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex
- published: 22 Apr 2017
- views: 2662
How To Make Sourdough Bread
- Order: Reorder
- Duration: 12:20
- Updated: 26 May 2015
- views: 138082
My friend Hugo Harrison taught me how to make Sourdough Bread. It's a bit of a "labour of love" but well worth the effort.
Ingredients
1080 grams of Strong Wh...
My friend Hugo Harrison taught me how to make Sourdough Bread. It's a bit of a "labour of love" but well worth the effort.
Ingredients
1080 grams of Strong White Bread Flour
649g tepid water
22 grams salt - you can use half this if you like as the Sourdough has allot of flavour
250 grams Sour Dough Starter
https://wn.com/How_To_Make_Sourdough_Bread
My friend Hugo Harrison taught me how to make Sourdough Bread. It's a bit of a "labour of love" but well worth the effort.
Ingredients
1080 grams of Strong White Bread Flour
649g tepid water
22 grams salt - you can use half this if you like as the Sourdough has allot of flavour
250 grams Sour Dough Starter
- published: 26 May 2015
- views: 138082
Sourdough bread: making the dough
- Order: Reorder
- Duration: 4:53
- Updated: 25 May 2012
- views: 140013
Sourdough
- Order: Reorder
- Duration: 1:23
- Updated: 10 Jul 2014
- views: 628
С первого куска этого хлеба я понял, что все, что я ел до этого - и хлебом то назвать нельзя.
Этот - приготовлен точно также, как и его прародители тысячи лет ...
С первого куска этого хлеба я понял, что все, что я ел до этого - и хлебом то назвать нельзя.
Этот - приготовлен точно также, как и его прародители тысячи лет назад, - без искусственных дрожжей, разрыхлителей, амортизаторов и другой современной ерунды, оставаясь при этом невероятно ароматным и значительно более вкусным!!
У меня все никак не доходили руки сделать это видео., поэтому и Женя смонтировала его сама!
Вот такая у меня невероятная козочка!
Здесь можно посмотреть как приготовить этот и многие другие виды такого хлеба:
http://challahbread.wordpress.com/
А я пойду съем еще кусочек!
https://wn.com/Sourdough
С первого куска этого хлеба я понял, что все, что я ел до этого - и хлебом то назвать нельзя.
Этот - приготовлен точно также, как и его прародители тысячи лет назад, - без искусственных дрожжей, разрыхлителей, амортизаторов и другой современной ерунды, оставаясь при этом невероятно ароматным и значительно более вкусным!!
У меня все никак не доходили руки сделать это видео., поэтому и Женя смонтировала его сама!
Вот такая у меня невероятная козочка!
Здесь можно посмотреть как приготовить этот и многие другие виды такого хлеба:
http://challahbread.wordpress.com/
А я пойду съем еще кусочек!
- published: 08 Jun 2013
- views: 628
MY LIFE IN SOURDOUGH - Teaser season 1
- Order: Reorder
- Duration: 0:38
- Updated: 10 Jul 2014
- views: 5634
teaser for My life in sourdough, a mini-series about cooking and dating in NYC
directed by: Marie C.
cinematography by: Chananun Chotrungroj
edited by: Joanne ...
teaser for My life in sourdough, a mini-series about cooking and dating in NYC
directed by: Marie C.
cinematography by: Chananun Chotrungroj
edited by: Joanne Mony Parks
music: Para One - Always
starring: Kirsten Tan, Patrick Vaill, Stan Demidoff, Quinn Daly.
www.mylifeinsourdough.com
http://instagram.com/mylifeinsourdough
Baking Films Productions
https://wn.com/My_Life_In_Sourdough_Teaser_Season_1
teaser for My life in sourdough, a mini-series about cooking and dating in NYC
directed by: Marie C.
cinematography by: Chananun Chotrungroj
edited by: Joanne Mony Parks
music: Para One - Always
starring: Kirsten Tan, Patrick Vaill, Stan Demidoff, Quinn Daly.
www.mylifeinsourdough.com
http://instagram.com/mylifeinsourdough
Baking Films Productions
- published: 15 May 2013
- views: 5634
Sourdough Apprentices
- Order: Reorder
- Duration: 4:37
- Updated: 10 Jul 2014
- views: 3341
This video gives a glimpse into Zak the Baker's apprentice program at his bakery in Miami, Florida.
This video gives a glimpse into Zak the Baker's apprentice program at his bakery in Miami, Florida.
https://wn.com/Sourdough_Apprentices
This video gives a glimpse into Zak the Baker's apprentice program at his bakery in Miami, Florida.
- published: 11 Aug 2013
- views: 3341
Beer
- Order: Reorder
- Duration: 2:03
- Updated: 10 Jul 2014
- views: 211756
Just talkin' shop about my favorite thing in the world: Beer. So good. Pretty much always drinking this golden water. I love it so hard.
www.JakeAndAmir.com
Just talkin' shop about my favorite thing in the world: Beer. So good. Pretty much always drinking this golden water. I love it so hard.
www.JakeAndAmir.com
https://wn.com/Beer
Barossa Sourdough
- Order: Reorder
- Duration: 3:49
- Updated: 10 Jul 2014
- views: 1290
My beautiful friends Damien and Cherie make the most beautiful sourdough that they sell at the Barossa Farmers Market. This is a lengthy process over 3 days and...
My beautiful friends Damien and Cherie make the most beautiful sourdough that they sell at the Barossa Farmers Market. This is a lengthy process over 3 days and watching the love and energy that goes into this process blew me away. These are two magical people and they produce magic from their fingers.
Peace, Denis
N.B. this is the same as the last on, but with a slightly more uplifting soundtrack.
https://wn.com/Barossa_Sourdough
My beautiful friends Damien and Cherie make the most beautiful sourdough that they sell at the Barossa Farmers Market. This is a lengthy process over 3 days and watching the love and energy that goes into this process blew me away. These are two magical people and they produce magic from their fingers.
Peace, Denis
N.B. this is the same as the last on, but with a slightly more uplifting soundtrack.
- published: 22 Jul 2013
- views: 1290
Buttermilk & cream scones
- Order: Reorder
- Duration: 1:14
- Updated: 10 Jul 2014
- views: 3130
Baking Films presents a collaboration between Chananun Chotrungroj (camera) and Marie C (foodstyling/editing) for #3 of My Life in Sourdough, a mini-series abou...
Baking Films presents a collaboration between Chananun Chotrungroj (camera) and Marie C (foodstyling/editing) for #3 of My Life in Sourdough, a mini-series about food & love in NYC. www.mylifeinsourdough.com
Music: Bedouin Soundclash - Brutal Hearts (Lexer Remix)
No buttermilk? Make you own! watch the life-changing tip: https://vimeo.com/mylifeinsourdough/buttermilk
Buttermilk & cream scones
serves 8
3 cups of flour (use a mix of white and whole wheat flour)
½ teaspoon of bicarbonate of soda
2 teaspoons of baking powder
a pinch of salt
⅓ cup (70 g) of sugar
1 stick (113g) of unsalted butter, cut in squares and chilled
1/2 cup (120g) of buttermilk
3/4 cup (180g) of sour cream or crème fraîche
1 tablespoon of vanilla extract
⅔ cup (120g) of raisins
Preheat the oven at 350°F (180°C).
Mix all the dry ingredient together (flour, bicarbonate of soda, baking powder, sugar). Use your fingers to incorporate the cold squares of butter.
Add the cream, buttermilk, and raisin and use a wooden spoon, or your hands to turn into a ball of dough. Add a little bit of extra flour if necessary - the dough should not stick.
Sprinkle flour on parchment paper and roll the dough into a rectangle shape. Fold the dough in three, like an envelope, and roll again. Repeat this process 3 or 4 times - this will create nice puffy scones with layers of butter (this technique is originally used to make puffed pastry).
Cut the scones into square - about 12 squares. Line a baking tray with parchment paper, and arrange your scones evenly, leaving space between them so that they don’t stick to one another while baking.
Bake the scones for about 20 minutes, until lightly golden.Eat warm with clotted or sour cream and jam. Leftover scones can be stored in a metallic container and reheated in the oven, or in a toaster.
More recipes on www.mylifeinsourdough.com
https://wn.com/Buttermilk_Cream_Scones
Baking Films presents a collaboration between Chananun Chotrungroj (camera) and Marie C (foodstyling/editing) for #3 of My Life in Sourdough, a mini-series about food & love in NYC. www.mylifeinsourdough.com
Music: Bedouin Soundclash - Brutal Hearts (Lexer Remix)
No buttermilk? Make you own! watch the life-changing tip: https://vimeo.com/mylifeinsourdough/buttermilk
Buttermilk & cream scones
serves 8
3 cups of flour (use a mix of white and whole wheat flour)
½ teaspoon of bicarbonate of soda
2 teaspoons of baking powder
a pinch of salt
⅓ cup (70 g) of sugar
1 stick (113g) of unsalted butter, cut in squares and chilled
1/2 cup (120g) of buttermilk
3/4 cup (180g) of sour cream or crème fraîche
1 tablespoon of vanilla extract
⅔ cup (120g) of raisins
Preheat the oven at 350°F (180°C).
Mix all the dry ingredient together (flour, bicarbonate of soda, baking powder, sugar). Use your fingers to incorporate the cold squares of butter.
Add the cream, buttermilk, and raisin and use a wooden spoon, or your hands to turn into a ball of dough. Add a little bit of extra flour if necessary - the dough should not stick.
Sprinkle flour on parchment paper and roll the dough into a rectangle shape. Fold the dough in three, like an envelope, and roll again. Repeat this process 3 or 4 times - this will create nice puffy scones with layers of butter (this technique is originally used to make puffed pastry).
Cut the scones into square - about 12 squares. Line a baking tray with parchment paper, and arrange your scones evenly, leaving space between them so that they don’t stick to one another while baking.
Bake the scones for about 20 minutes, until lightly golden.Eat warm with clotted or sour cream and jam. Leftover scones can be stored in a metallic container and reheated in the oven, or in a toaster.
More recipes on www.mylifeinsourdough.com
- published: 24 Aug 2013
- views: 3130
Sourdough #1 Made-from-scratch kind of guy
- Order: Reorder
- Duration: 4:00
- Updated: 10 Jul 2014
- views: 3600
Watch the recipe for the spring salad https://vimeo.com/67610278
Go to www.mylifeinsourdough.com for more life-changing stories and recipes.
Watch the recipe for the spring salad https://vimeo.com/67610278
Go to www.mylifeinsourdough.com for more life-changing stories and recipes.
https://wn.com/Sourdough_1_Made_From_Scratch_Kind_Of_Guy
Watch the recipe for the spring salad https://vimeo.com/67610278
Go to www.mylifeinsourdough.com for more life-changing stories and recipes.
- published: 03 Jun 2013
- views: 3600
Sourdough #2 Raw eggs forever
- Order: Reorder
- Duration: 4:18
- Updated: 10 Jul 2014
- views: 2613
Paul tells Jeanne she has a libido displacement.
Watch the recipe for the chocolate mousse with raw eggs and orange zest https://vimeo.com/70369437
Watch the l...
Paul tells Jeanne she has a libido displacement.
Watch the recipe for the chocolate mousse with raw eggs and orange zest https://vimeo.com/70369437
Watch the life changing tip - how to make vanilla extract http://vimeo.com/mylifeinsourdough/vanilla
Go to www.mylifeinsourdough.com for more life-changing stories
https://wn.com/Sourdough_2_Raw_Eggs_Forever
Paul tells Jeanne she has a libido displacement.
Watch the recipe for the chocolate mousse with raw eggs and orange zest https://vimeo.com/70369437
Watch the life changing tip - how to make vanilla extract http://vimeo.com/mylifeinsourdough/vanilla
Go to www.mylifeinsourdough.com for more life-changing stories
- published: 26 Jun 2013
- views: 2613
Red berries cheesecake
- Order: Reorder
- Duration: 1:14
- Updated: 10 Jul 2014
- views: 1187
Baking Films presents a collaboration between Anna Stypko (camera), Jeanne Blayau (prop styling) and Marie C (foodstyling/editing) for episode #5 of My Life in ...
Baking Films presents a collaboration between Anna Stypko (camera), Jeanne Blayau (prop styling) and Marie C (foodstyling/editing) for episode #5 of My Life in Sourdough, a mini-series about food & love in NYC.
Music This is not my apartment by Octave soundcloud.com/thereckonersparis
Recipe below!!
A few notes before you begin baking your cheesecake.
Cheesecake is an adventure, your first time probably won't be perfect not because you suck but because all ovens are different and baking a cheesecake is actually a tricky process. Before you make the cheesecake, take all your ingredients out of the fridge a few hours before, this will soften the cheese, otherwise it's going to be a battle with your mixer. I usually cut the cream cheese with sour cream for a lighter, more airy cheesecake. You can experiment with the fruit topping: when rhubarb comes around, I caramelize rhubarb in the oven with a little bit of sugar and use that as a topping. Just under the fruits, I usually make a fruit coulis (here, it's a few strawberries blended with sugar) : you can make it with blueberries too. A springform pan is important as you can easily remove your cheesecake once it's cool. I usually make this over two days. Day one, I make the crust and bake the cheesecake. Day two, I make the strawberry coulis and decorate the cheesecake.
Red berries cheesecake - the recipe
No-sugar graham cracker crust
7 ounces/ 200g graham crackers
1 stick/ 113 g of unsalted butter, soft and cut in dice.
1/4 teaspoon salt
Use your hands or a food processor to grind the crackers. Add the diced butter and use your hands (or a food processor) to mix it all into a paste. Press onto the bottom of the springform pan until it's evenly distributed and flat like a crust. Chill in the freezer to set while you make the filling.
Vanilla cream cheese filling
4 packages of cream cheese (a package of cream cheese is usually 225g, so x 4 it's 880g: that's a lot of cream cheese!)
8 ounces/ 225g of sour cream
1 1/4 cups / 250g of sugar
3 tablespoons/ 50g of flour
4 large eggs
1 teaspoon vanilla extract
the seeds of one vanilla bean.
(optional: the zest of one lemon)
Preheat your oven at 450°F/ 200°C.
Using a hand held mixer on medium speed (or better a stand in mixer if you have one) mix together the cream cheese and the sour cream with the sugar until it comes together. Add the eggs one by one and keep mixing between each addition on a lower speed. Add the vanilla bean, the vanilla extract and the lemon zest if using any. Do not over mix but mix long enough so that the filling is soft and lump free. Take your springform pan out of the freezer and add you filling. Spread the top evenly.
To the oven! Place your springform pan onto a baking tray to avoid dripping (or line with aluminium paper) - this step is important as even new solid springform tend to leak a little and at 450°F, any butter leak will start burning.
Bake at 450°F for about 15/20 minutes or until puffed - stay close to your oven as the top can start browning very fast. Once it's nicely puffed, turn down the temperature to 300°F / 150°C and bake for another hour until set - it's ok if the center is still a little wobbly. Try to resist opening the oven while it's baking, as this will create cracks in your cheesecake. Take out of the oven, let cool on the counter top and then chill in the fridge for 8 hours (or overnight).
Strawberry coulis
1 cup/ 200g strawberries (you can use frozen ones)
1/2 cup of sugar
Blend the strawberries and the sugar together. Heat up over medium heat and let simmer for 5 minutes to reduce it. Once it's cooled, spread the coulis on the chilled cheesecake.
Fruits on top
1 cup of blueberries
1 cup of raspberries
Confectioners sugar
Line the top of the cheesecake with the berries and gently sprinkle some confectioners sugar over it (using a small sieve).
The cheesecake will keep for a few days in the fridge.
https://wn.com/Red_Berries_Cheesecake
Baking Films presents a collaboration between Anna Stypko (camera), Jeanne Blayau (prop styling) and Marie C (foodstyling/editing) for episode #5 of My Life in Sourdough, a mini-series about food & love in NYC.
Music This is not my apartment by Octave soundcloud.com/thereckonersparis
Recipe below!!
A few notes before you begin baking your cheesecake.
Cheesecake is an adventure, your first time probably won't be perfect not because you suck but because all ovens are different and baking a cheesecake is actually a tricky process. Before you make the cheesecake, take all your ingredients out of the fridge a few hours before, this will soften the cheese, otherwise it's going to be a battle with your mixer. I usually cut the cream cheese with sour cream for a lighter, more airy cheesecake. You can experiment with the fruit topping: when rhubarb comes around, I caramelize rhubarb in the oven with a little bit of sugar and use that as a topping. Just under the fruits, I usually make a fruit coulis (here, it's a few strawberries blended with sugar) : you can make it with blueberries too. A springform pan is important as you can easily remove your cheesecake once it's cool. I usually make this over two days. Day one, I make the crust and bake the cheesecake. Day two, I make the strawberry coulis and decorate the cheesecake.
Red berries cheesecake - the recipe
No-sugar graham cracker crust
7 ounces/ 200g graham crackers
1 stick/ 113 g of unsalted butter, soft and cut in dice.
1/4 teaspoon salt
Use your hands or a food processor to grind the crackers. Add the diced butter and use your hands (or a food processor) to mix it all into a paste. Press onto the bottom of the springform pan until it's evenly distributed and flat like a crust. Chill in the freezer to set while you make the filling.
Vanilla cream cheese filling
4 packages of cream cheese (a package of cream cheese is usually 225g, so x 4 it's 880g: that's a lot of cream cheese!)
8 ounces/ 225g of sour cream
1 1/4 cups / 250g of sugar
3 tablespoons/ 50g of flour
4 large eggs
1 teaspoon vanilla extract
the seeds of one vanilla bean.
(optional: the zest of one lemon)
Preheat your oven at 450°F/ 200°C.
Using a hand held mixer on medium speed (or better a stand in mixer if you have one) mix together the cream cheese and the sour cream with the sugar until it comes together. Add the eggs one by one and keep mixing between each addition on a lower speed. Add the vanilla bean, the vanilla extract and the lemon zest if using any. Do not over mix but mix long enough so that the filling is soft and lump free. Take your springform pan out of the freezer and add you filling. Spread the top evenly.
To the oven! Place your springform pan onto a baking tray to avoid dripping (or line with aluminium paper) - this step is important as even new solid springform tend to leak a little and at 450°F, any butter leak will start burning.
Bake at 450°F for about 15/20 minutes or until puffed - stay close to your oven as the top can start browning very fast. Once it's nicely puffed, turn down the temperature to 300°F / 150°C and bake for another hour until set - it's ok if the center is still a little wobbly. Try to resist opening the oven while it's baking, as this will create cracks in your cheesecake. Take out of the oven, let cool on the counter top and then chill in the fridge for 8 hours (or overnight).
Strawberry coulis
1 cup/ 200g strawberries (you can use frozen ones)
1/2 cup of sugar
Blend the strawberries and the sugar together. Heat up over medium heat and let simmer for 5 minutes to reduce it. Once it's cooled, spread the coulis on the chilled cheesecake.
Fruits on top
1 cup of blueberries
1 cup of raspberries
Confectioners sugar
Line the top of the cheesecake with the berries and gently sprinkle some confectioners sugar over it (using a small sieve).
The cheesecake will keep for a few days in the fridge.
- published: 24 Apr 2014
- views: 1187
Fresh pasta with sage butter
- Order: Reorder
- Duration: 1:16
- Updated: 10 Jul 2014
- views: 1021
Baking Films presents a collaboration between Anna Stypko (camera), Jeanne Blayau (prop styling) and Marie C (foodstyling/editing) #4 of My Life in Sourdough, a...
Baking Films presents a collaboration between Anna Stypko (camera), Jeanne Blayau (prop styling) and Marie C (foodstyling/editing) #4 of My Life in Sourdough, a mini-series about food & love in NYC.
Music: Breeze by The Reckoners soundcloud.com/thereckonersparis
Go to www.mylifeinsourdough.com to print the recipe.
Watch 6 AM Pasta, episode #4 here https://vimeo.com/85570588
Fresh pasta with sage butter
serves 4
pasta dough
140g of flour (00 preferably)
60g of semolina flour
2 eggs
a pinch of salt
sage butter sauce
60 g of butter (half a stick) cut in dice
a handful of sage leaves thinly cut
To make the pasta dough, mix in both types of flour and add both eggs, then mix with your finger tips until the dough comes into a ball.
Knead for about 8 minutes like you would knead bread until the dough is smooth. (don’t skip this step, it’s crucial for the dough to become soft and supple). Tightly wrap in cling film (otherwise the dough will dry) and refrigerate for one hour or overnight). If you have a food processor you can easily make pasta dough in it - it will be faster, though maybe a tad less romantic!
Once you’re ready to make pasta, remove the dough from the fridge and cut in four pieces. Keep one piece and wrap the other ones in cling film. Use your finger tips to flatten the piece of dough. Sprinkle a bit of semolina flour on it so that the dough doesn’t stick to your pasta roller. Put your flatten dough through the pasta roller until it becomes thin. Sprinkle extra semolina between rounds, and fold in half before you start again. Start with the pasta machine on the widest setting, and every two passes or so, go one setting smaller.
With your long thin sheet of pasta dough, the possibilities are endless. You can cut it by hand and make pappardelle, lasagna sheets, tagliatelle. You can also choose to make very thin tagliolini using the settings of the pasta machine.
Once your pasta are cut, sprinkle with semolina flour so that they don’t stick. Let dry flat or on hangers like in the episode. (Side note: Fresh pasta freeze very well - use straight from the freezer into boiling water)
To cook: add a pinch of salt and a cube of MSG free stock to water and bring to a boil. Add your pasta and let cook for 1 or 2 minutes tops (try them to see if they are al dente: they should be chewy but not raw).
While the water is boiling, melt the butter in a small saucepan, then add the sage, cook for one minute on low heat then remove.
Drain your pasta, add your butter and sage sauce, as well as pepper and salt. Grate some parmesan cheese on top. Heaven on your plate.
You can serve these fresh pasta with roasted eggplants (cut in half and brushed with olive oil, then roasted at 370°F for about 40 minutes or until golden and mushy).
https://wn.com/Fresh_Pasta_With_Sage_Butter
Baking Films presents a collaboration between Anna Stypko (camera), Jeanne Blayau (prop styling) and Marie C (foodstyling/editing) #4 of My Life in Sourdough, a mini-series about food & love in NYC.
Music: Breeze by The Reckoners soundcloud.com/thereckonersparis
Go to www.mylifeinsourdough.com to print the recipe.
Watch 6 AM Pasta, episode #4 here https://vimeo.com/85570588
Fresh pasta with sage butter
serves 4
pasta dough
140g of flour (00 preferably)
60g of semolina flour
2 eggs
a pinch of salt
sage butter sauce
60 g of butter (half a stick) cut in dice
a handful of sage leaves thinly cut
To make the pasta dough, mix in both types of flour and add both eggs, then mix with your finger tips until the dough comes into a ball.
Knead for about 8 minutes like you would knead bread until the dough is smooth. (don’t skip this step, it’s crucial for the dough to become soft and supple). Tightly wrap in cling film (otherwise the dough will dry) and refrigerate for one hour or overnight). If you have a food processor you can easily make pasta dough in it - it will be faster, though maybe a tad less romantic!
Once you’re ready to make pasta, remove the dough from the fridge and cut in four pieces. Keep one piece and wrap the other ones in cling film. Use your finger tips to flatten the piece of dough. Sprinkle a bit of semolina flour on it so that the dough doesn’t stick to your pasta roller. Put your flatten dough through the pasta roller until it becomes thin. Sprinkle extra semolina between rounds, and fold in half before you start again. Start with the pasta machine on the widest setting, and every two passes or so, go one setting smaller.
With your long thin sheet of pasta dough, the possibilities are endless. You can cut it by hand and make pappardelle, lasagna sheets, tagliatelle. You can also choose to make very thin tagliolini using the settings of the pasta machine.
Once your pasta are cut, sprinkle with semolina flour so that they don’t stick. Let dry flat or on hangers like in the episode. (Side note: Fresh pasta freeze very well - use straight from the freezer into boiling water)
To cook: add a pinch of salt and a cube of MSG free stock to water and bring to a boil. Add your pasta and let cook for 1 or 2 minutes tops (try them to see if they are al dente: they should be chewy but not raw).
While the water is boiling, melt the butter in a small saucepan, then add the sage, cook for one minute on low heat then remove.
Drain your pasta, add your butter and sage sauce, as well as pepper and salt. Grate some parmesan cheese on top. Heaven on your plate.
You can serve these fresh pasta with roasted eggplants (cut in half and brushed with olive oil, then roasted at 370°F for about 40 minutes or until golden and mushy).
- published: 07 Feb 2014
- views: 1021
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10:00
How to Make Sourdough Bread by Feel (No Recipe)
Enter the contest at BrothersGreenTreats@gmail.com
hey guys, I hope you enjoy this sourdo...
published: 12 Oct 2016
How to Make Sourdough Bread by Feel (No Recipe)
How to Make Sourdough Bread by Feel (No Recipe)
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- published: 12 Oct 2016
- views: 83845
8:51
"Bread Porn" the Perfect Sourdough Loaf
Please do not be overwhelmed in your first attempt don’t come out nice like this one, I st...
published: 02 Mar 2017
"Bread Porn" the Perfect Sourdough Loaf
"Bread Porn" the Perfect Sourdough Loaf
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- published: 02 Mar 2017
- views: 6510
13:29
How To Make The Worlds Tastiest Sourdough bread (Updated)
Follow this link for the UPDATED sourdough recipe enjoyed by hundreds of bakers around the...
published: 15 May 2013
How To Make The Worlds Tastiest Sourdough bread (Updated)
How To Make The Worlds Tastiest Sourdough bread (Updated)
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- published: 15 May 2013
- views: 447812
9:13
A Frenchman's Guide to Making Sourdough Starter
How to make you own sourdough starter and prepare yourself to make the best BREAD ever. If...
published: 18 Mar 2017
A Frenchman's Guide to Making Sourdough Starter
A Frenchman's Guide to Making Sourdough Starter
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- published: 18 Mar 2017
- views: 7136
11:11
How To Make A Basic Loaf Of Sourdough Bread - Recipe
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sou...
published: 07 Mar 2012
How To Make A Basic Loaf Of Sourdough Bread - Recipe
How To Make A Basic Loaf Of Sourdough Bread - Recipe
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- published: 07 Mar 2012
- views: 370101
2:06
How To Make Homemade Sourdough Bread
Here is what you'll need!
HOW TO MAKE HOMEMADE SOURDOUGH BREAD
Makes 1 loaf
INGREDIENTS
...
published: 24 Apr 2017
How To Make Homemade Sourdough Bread
How To Make Homemade Sourdough Bread
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- published: 24 Apr 2017
- views: 9848
4:54
Make Your Own Sourdough - The Fabulous Baker Brothers
Sourdough is a loaf which use a yeast culture made simply from flour and water. Tom shows ...
published: 17 Jan 2014
Make Your Own Sourdough - The Fabulous Baker Brothers
Make Your Own Sourdough - The Fabulous Baker Brothers
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- published: 17 Jan 2014
- views: 45626
10:55
A Non-Baker's Guide To Making Sourdough Bread
Step by Step Recipe to Make Perfect Sourdough Bread. Soft, Chewy, Airy but intense cream-c...
published: 22 Apr 2017
A Non-Baker's Guide To Making Sourdough Bread
A Non-Baker's Guide To Making Sourdough Bread
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- published: 22 Apr 2017
- views: 2662
12:20
How To Make Sourdough Bread
My friend Hugo Harrison taught me how to make Sourdough Bread. It's a bit of a "labour of ...
published: 26 May 2015
How To Make Sourdough Bread
How To Make Sourdough Bread
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- published: 26 May 2015
- views: 138082
4:53
Sourdough bread: making the dough
Robyn shows Terri how to make bread dough beginning with a sourdough starter.
published: 25 May 2012
Sourdough bread: making the dough
Sourdough bread: making the dough
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- published: 25 May 2012
- views: 140013
1:23
Sourdough
С первого куска этого хлеба я понял, что все, что я ел до этого - и хлебом то назвать нель...
published: 08 Jun 2013
Sourdough
Sourdough
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- published: 08 Jun 2013
- views: 628
0:38
MY LIFE IN SOURDOUGH - Teaser season 1
teaser for My life in sourdough, a mini-series about cooking and dating in NYC
directed b...
published: 15 May 2013
MY LIFE IN SOURDOUGH - Teaser season 1
MY LIFE IN SOURDOUGH - Teaser season 1
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- published: 15 May 2013
- views: 5634
4:37
Sourdough Apprentices
This video gives a glimpse into Zak the Baker's apprentice program at his bakery in Miami,...
published: 11 Aug 2013
Sourdough Apprentices
Sourdough Apprentices
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- published: 11 Aug 2013
- views: 3341
2:03
Beer
Just talkin' shop about my favorite thing in the world: Beer. So good. Pretty much always ...
published: 08 Jun 2007
Beer
Beer
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- published: 08 Jun 2007
- views: 211756
How to Make Sourdough Bread by Feel (No Recipe)...
"Bread Porn" the Perfect Sourdough Loaf...
How To Make The Worlds Tastiest Sourdough bread (U...
A Frenchman's Guide to Making Sourdough Starter...
How To Make A Basic Loaf Of Sourdough Bread - Reci...
How To Make Homemade Sourdough Bread...
Make Your Own Sourdough - The Fabulous Baker Broth...
A Non-Baker's Guide To Making Sourdough Bread...
How To Make Sourdough Bread...
Sourdough bread: making the dough...
Sourdough...
MY LIFE IN SOURDOUGH - Teaser season 1...
Sourdough Apprentices...
Beer...
Barossa Sourdough...
Buttermilk & cream scones...
Sourdough #1 Made-from-scratch kind of guy...
Sourdough #2 Raw eggs forever...
Red berries cheesecake...
Fresh pasta with sage butter...
See more photos of sourdough
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Lyrics list:lyrics
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Maiden Mother & Crone, Sword
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Lords, Sword
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Winter's Wolves, Sword
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The Chronomancer Ii Nemesis, Sword
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The Chronomancer I Hubris, Sword
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The Black River, Sword
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Lawless Lands, Sword
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Night City, Sword
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Under The Boughs, Sword
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Arrows In The Dark, Sword
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Maiden Mother & Crone
The maiden sitting by her pool
Was first to hear my pleas
As she looked into the water
She recited these words to me:
Walk not down that road
I can not tell you where it goes
Ask me no more questions
Some things you weren't meant to know
The mother toiling in the fields
Her apron full of seeds
As she dropped them to the earth
She recited these words to me:
Walk not down that road
I can not tell you where it goes
Ask me no more questions
Some things you weren't meant to know
The greater mysteries
Cannot be shown
Divided by three
The are the maiden, the mother, the crone
Finally I found the crone
Walking through the trees
She looked in my eyes
As she recited these words to me:
Go before the maiden
Get down on your knees
Should you win her favor
She may tell you what she sees
The harvest is reaped
Seeds are shown
Multiplied by three
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RAAF halts air strikes over Syria after Russia threat
Edit Sydney Morning Herald 20 Jun 2017
The RAAF has halted air operations over Syria amid rising tensions with Russia, after the United States shot down a Syrian regime fighter jet ... Operations in Iraq will continue ... Senior Airman Matthew Bruch, US Air Force ... Related Content ... ....
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Brexit: Billionaire George Soros says UK is approaching 'tipping point' and may reverse decision to leave EU
Edit The Independent 20 Jun 2017
Read more ....
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Democrats believe Michael Flynn could be cooperating with FBI
Edit CNN 20 Jun 2017
(CNN)Some Democratic lawmakers believe that former national security adviser Michael Flynn is cooperating with lawmakers looking to find out if he misled officials on his security clearance form. "Clearly he's been looking for immunity for some time. He said he would come in and talk to us at the intel committee but only with immunity," Sen. Mark Warner told CNN's Chris Cuomo Tuesday on "New Day." ... Sen. Whitehouse ... Read More ... ....
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Public Relations Firestorm For #Trumpcare As GOP Jittery, Democrats Gleeful Of 'Mean' Plan
Edit WorldNews.com 20 Jun 2017
U.S. President Donald Trump is engulfed in a public relations firestorm when it comes to passing health care reform. While the president wants to pass a new national health care plan and repeal former President Barack H ... It's a fact. A lot of members in the House are unhappy about the comments particularly those who were 'yes' votes ... #Trumpcare," she wrote.– WN.com, Jack Durschlag....
Man steals mummified toe from Dawson City hotel's infamous Sourtoe Cocktail
Edit Toronto Sun 20 Jun 2017
The Downtown Hotel in Dawson City is counting its fingers and toes … and there's at least one missing. The Yukon hotel's Sourdough Saloon is down one human toe after a patron boasted about and then followed through with stealing a mummified toe that is used in the saloon's infamous Sourtoe Cocktail on Saturday. "We are furious," said Terry Lee, the hotel's toe captain who performs the Sourtoe ceremony....
Thief steals famed severed toe from hotel bar
Edit WPTV 20 Jun 2017
A bar in Canada is furious after a patron stole the secret recipe to the tavern’s signature cocktail — a mummified human toe ... Fifty years later, a Yukon native found the preserved toe and took it to the Sourdough Saloon, where the bar began serving the toe in its cocktails. The Downtown Hotel continued the tradition — until this weekend ... window known as “toe time.” ... Scripps National Desk ... ....
Global Sourdoughs Market Professional Survey Report 2017
Edit Community news 19 Jun 2017
This report studies Sourdoughs in Global market, especially in North America, China, Europe, Southeast Asia, Japan and India, with production, revenue, consumption, import and export in these regions, from 2012 to 2016, and forecast to 2022 ... Madison Sourdough ... Type I Sourdough. Type II Sourdough. Type III Sourdough ... 1 Industry Overview of Sourdoughs....
Recipe: Baked beans with chorizo crumbs
Edit Stuff 19 Jun 2017
You'll never go back to bog-standard baked beans after trying this glammed up version. BAKED BEANS WITH CHORIZO CRUMBS. Serves 6. Preparation 20 minutes. Cooking 1½ hours. Ingredients. 4 tablespoons olive oil. 1 large red onion, finely chopped. 4 cloves garlic, minced ... 100g chorizo. 50g sourdough bread ... Serve the beans on a good grainy sourdough loaf scattered with the chorizo crumbs, a bit of coriander and a squeeze of lime juice....
Pros And Cons Of A Five Day Fast
Edit Huffington Post 19 Jun 2017
There is more and more research coming out about the. benefits of intermittent fasting. This research is starting to show there are a number of health benefits beyond simple. weight control; what grabbed my attention were the benefits to. mitochondrial. health ... My aim was to see if fasting was difficult and if the pros out-weighed the cons ... One breakfast of 2 sausages, an egg and two slices of sourdough bread came to around 800cal ... ....
Is rice nice again?
Edit The Times of India 19 Jun 2017
For years, film production designer Siddharth Sirohi struggled with stomach issues. Doctors were of little help ... "I've found I'm sensitive to it," he said ... Proportions matter ... Despite phytic acid, he thinks brown rice is healthier than white (assuming arsenic content is not high) The traditional practice of soaking and fermenting grains, as in making idli and dosa or sourdough bread in Europe, breaks down phytic acid, Gueyent notes ... 3000....
A former refugee's journey: Haiget Yosef
Edit The Oklahoman 18 Jun 2017
During an afternoon lull between customers, Haiget Yosef took a break from work and sat down at a wooden table inside her Edmond restaurant. ... . Occasionally the restaurant phone would ring. When it did, Yosef, 32, popped out of her seat and ran across the room to answer the call. ... Yosef came to the U.S ... They serve Ethiopian and Kenyan cuisine, including injera, a type of sourdough bread that is a staple in Ethiopia....
What it's like to eat in luxury at Heston's
Edit Stuff 18 Jun 2017
A couple of hours into my experience at The Fat Duck, I'm brought what looks like bread and butter. "What's this now?" I ask, a little too eagerly, the wine pairing tickling my edges. "Fish and chips? A reformed mulligatawny soup?". "No, sir," the waitress says with a patient smile. "It's just bread and butter." ... GoodFood ... READ MORE. ... * More than taste ... Toasted barley cream, yeast caramel, macadamia, puffed spelt and sourdough crumble....
How baking helped save my life
Edit The Guardian 18 Jun 2017
The science and magic of baking led Elisabeth Mahoney away from grief and into a new life and successful business. Food & drink. The Observer. How baking helped save my life. The science and magic of baking led Elisabeth Mahoney away from grief and into a new life and successful business. @msmirandasawyer. There was always bread,” says Elisabeth Mahoney ... “And we live on a big hill ... “It’s affected by weather, humidity, especially sourdough ... ....
17 great things to do on Chalk Farm Road
Edit Time Out 17 Jun 2017
Camden’s not had a lot of love lately. In the last ten years the leafy open spaces of south London and the vibrant nightlife out east have stolen its thunder. It’s fair to say that NW1 has incurred some reputational damage since the heady days of the mid-noughties ... Rocketing rents have posed a challenge for the area’s hard-earned reputation for creativity and independence ... Sourdough from artisanal bakers ... ....
Lynda Hallinan: My breakfast crunch-time
Edit Stuff 17 Jun 2017
Here are 11 childhood cruelties I have no intention of inflicting on my own offspring.. ★ Polo neck skivvies. ★ Hogget chops. ★ Charley Pride on the car stereo ... ★ Junket ... In Nelson, schoolday breakfasts at food writer Nicola Galloway's home are an elegant affair, with daughter Mika, 7, and son Teo, 5, polishing off homemade sourdough with local honey and Pic's peanut butter, or muesli, bottled fruit and cream followed by eggs on toast....
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