Timing and Temperature are Critical for Sourdough Bread | Proof Bread
Vložit
- čas přidán 24. 07. 2020
- A recipe will only get you so far. You need to understand your equipment and your process to adapt as seasons, ingredients, and tools change.
» Invest in Proof mainvest.com/b/proof-bread-51...
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #artisanbread #microbakery
Love these videos. There’s so much “rain dancing” around sourdough baking elsewhere on CZcams: “I always mix my starter standing on one leg and it always works so don’t put your left foot on the floor or you’ll ruin it!” but because these guys are running a real business they focus on what really matters. Great to hear someone talk with so much passion
I got caught thinking how quick hour + went by, by listening the selfless sharing of personal experience on such intricate subject. Then I thought who is behind the camera? Who is paying attention so tightly without making a single squeak??? lol Mr Proof you rock all around as a human. Thats all I will say. 👽
I love this channel. As I watch employees do their thing, I imagine to myself that one day they (or really just Amanda) got tired of listening to the boss yammer on about bread and so they convinced him to start making youtube videos so they'd be able to escape his lectures. :) In all seriousness, though, I really do love these.
sees Proof video
I stumbled onto your videos quiet by accident. I love them. I’m 63 yrs old and have been making bread since I was 10 or 11. My dad wanted bread and told me to just follow a recipe. I made him some and was hooked. As I raised 5 kids I made all our breads. At this point I’ve developed my own recipes according to trial and error. I made my Sourdough Starter in the 1970’s, her name is Edna. When I make bread I usually feed up to 8-10 families bread. I have loved and learned some things from you and your crew. I think I’m a Baker at this point. Thank you
There are very few people out there doing videos like this. They are deep in their content and I find them inspirational. Please keep doing them, they are fantastic.
I have been binge watching your channel. I am learning so much. The biggest lesson is to keep trying. Don’t stop even when you screw up. Make more than you thought you wanted and share even the screw ups
You’re such a smart guy, Jon. I’m rooting for you and Amanda and your business to thrive in exactly the way you would want it to. Love your videos and their richness and valuable information they provide. Go Proof Bread!
I also started small!!!
I worked in a bakery for two years right before College. I've been playing with sourdough and loving it. I keep telling my wife I need to move to Mesa Arizona Anda volunteer few days a week
👏🏻👏🏻 I found your site a few months ago and so appreciate the time, effort and amount of information you impart in each one. I am a sourdough newbie and am trying to learn something so I can improve a little and understand the science more each time I bake. Thank you and your entire team. You and your wife work tirelessly for others. Best wishes for huge success to you both.
Nice to see someone who has the same passion. I just retired from being a Pastry Arts and baking instructor thirty years. I took classes up to the time I retired. No one will even know how to use the equipment in the shop I built.
I am in awe how clever and sustainable your business model is. If every business was as resourceful and insightful the way you are creating your business, the world would be fantastic for everyone. Thank your for your videos. I watch your every gesture and always learn something I can apply to my own sourdough knowledge even after already baking sourdough for over 10 years.
I think your bakery, is beautiful, and don't let any of the negativity of other's bring you down. You are doing what you LOVE and that in it's self, is a beautiful THING...
Your knowledge is immense I learn something from every video thank you
I think your growing process is inspiring. We are starting a bakery with a $1500 loan and the stuff I already had and I hope to be able to grow slowly with our bakery. Thank you guys for putting this detailed content out for us!
Knowing that you have to move out of this space hits different watching this now
Glad you aren't sweating the rude comments. Your entire operation and attitude is inspiring so thank you for sharing it.
I appreciate you keeping it real with no sugar coating.
Seriously love watching your stuff!