I love this video! I used to teach reflector oven cooking classes and I’m still learning things from wonderful people like you. You are also my favorite CZcams channel
okay...i had to pause the video to tell my wife about the fluoride in the water and iodine in the salt killing the yeast. thanks for the science...er...cooking lesson. and thanks for calling us 'canoeist'.
I have a no-knead recipe. I use ONE-QUARTER of a teaspoon of yeast to 3 cups of flour - ANY flour. I wouldn't know bromaded flour - whatever that is - if it bit me on the bum. I use a large teaspoon of iodised salt. My water is as hot as my hand can tolerate. And my bread is OUTSTANDING. Light, soft, crispy crust. So... I don't think you have anything to teach me.
I love this video!
I used to teach reflector oven cooking classes and I’m still learning things from wonderful people like you.
You are also my favorite CZcams channel
Alan, thanks for watching. I love your comments and input. I’m happy to share.
Love this series Lisa. Thank you and well done.
Thanks for watching and supporting. It’s always great to get feedback from fellow Guides.
Nice bread!
Thank you 😋
brilliant tips!
Glad it was helpful! There is nothing like fresh bread on a river!
okay...i had to pause the video to tell my wife about the fluoride in the water and iodine in the salt killing the yeast. thanks for the science...er...cooking lesson. and thanks for calling us 'canoeist'.
The book I’m holding “Bread Alone” told me that. One of the best books ever on baking bread. Thanks for watching.
like you say Lisa Listen this matters. Great video thank you.
Great video!
For what it's worth, I make bread, buns, cinnamon buns and other yeasted breads all the time - no problem at all with the fluoridated water.
Thanks for sharing and thanks for watching.
I have a no-knead recipe. I use ONE-QUARTER of a teaspoon of yeast to 3 cups of flour - ANY flour. I wouldn't know bromaded flour - whatever that is - if it bit me on the bum. I use a large teaspoon of iodised salt. My water is as hot as my hand can tolerate. And my bread is OUTSTANDING. Light, soft, crispy crust. So... I don't think you have anything to teach me.
I've made awesome s'mores with a makeshift reflector oven using aluminum foil...lol