51 Minutes Talking About Sourdough Bread | Proof Bread
Vložit
- čas přidán 7. 06. 2020
- Here is the full interview from our shoot with @PARAGRAPHIC Most of the videos on our Proof Bread channel are for people who already understand the huge benefits of sourdough, but Paragraphic wanted to piece together something more approachable for even casual viewers to appreciate the sourdough method. Watch the final video here: • Rethink Bread and Disc...
» Invest in Proof mainvest.com/b/proof-bread-51...
#sourdough #artisanbread #proofbread
» 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. - Jak na to + styl
You can watch the final video here: czcams.com/video/73oENaDiq04/video.html
I’ve learnt so much now after discovering these videos on making traditional healthy bread. Man it’s nice to hear someone talking with so much passion about his craft 🙂
I still prefer this one to the 'final' version. It's so much deeper in all respects. The final IS good, it's just that this vid is far more involving.
Fantastic vid, you’re awesome
Jon, I have learned so much from your videos! Many thanks!!
I've been trying to work out why it's so lovely to listen to this, and I realized that it's because he doesn't say umm all the time. If he has to think, he just pauses, thinks and goes ahead.
i noticed that too!! i've never heard him say um
huh?
I think you’ve got it. Who knew I would listen to videos on bread making, very interesting.
I just read this. As a kid my dad would always jump on the um if I said it. Payed off as an adult and it is difficult to watch or listen to anyone who speaks and uses it. I have not heard anyone else say the anything about it. Um blah blah Um blah blah um. I lose what they are trying to convey.
People that stereotype jobs based on a level of intelligence are not very intelligent. I spent my career as an engineer developing hardware and software systems, but find tremendous satisfaction with making bread, woodworking, growing an orchard. None of these things make me less intelligent - these things open my eyes to complex areas of knowledge that are not understood by those who refuse to venture beyond their narrow skill set. Knowledge is beautiful.
Bill McCaffrey Amen (and I’m not religious). I get bored so quickly except for when I am working with wood or trying to make the next loaf better than the last. Well said, Sir.
Yes,me too. 3 degrees, professional consultant. Now baking, feeding family and friends is , hands down, the best!
This man is really a Zen Master, teaching total mindfulness, self awareness, relation to others, and joy in the process of being present in this effort to bake bread, or whatever we want to thoroughly invest in. Bravo. It is an inspiring journey to share his mind.
yeah but no poor people can afford his bread. its quite convenient to bad mouth competion without offering an alternative. shame on him.
@@tmanmcvie8467 I respect your opinion and you make some good points however what he said about supermarket bread and commercial yeast raised bakery operations is 100% correct.
He also said that there's nothing wrong with those businesses operating that way.
Also the knowledge and experience that this man shares with the public for FREE about bread making and pastry technology says a lot about his humility and generosity.
There is so much more skill involved in the products he makes as well as quality ingredients its not unfair to ask a premium price for his work.
@@tmanmcvie8467 No. Shame on you instead. He is offering the alternative, that's exactly what he is doing. Shame you fail to understand the importance of nutrition in your life. You appear to be one of those people who knows the price of everything and the value of nothing.
A 50 minute lecture on sourdough bread is exactly what people need right now.
I've been making sourdough for a couple of years now, and it's the best thing that's happened to me in these years. Being able to eat something that just tastes so incredibly good brings a smile to my face every morning. Not to mention the sky level quality over store bought bread.
When you start to make and eat your own sourdough, your whole perception about bread will change.
Thank you John for trying to impart this to more people.
I am 1year into my weekly sourdough journey and made 60 loaves and sold this weekend and I agree with your comment 100%
I have been making mine too! I buy local whole wheat berries from a local farm, then grind (once I even sprouted them first!) And bake. I was bad at it in the beginning. So, I mixed starter with store yeast in my breads 🍞. Now I just use my starter... but still mix Gold medal flour from the store with my home ground wheat flour. The taste is amazing and way better than store bought bread.
I have just taken over a bakery in Amsterdam, after baking 2 loaves every 2 days in Dutch ovens for 8 years. Your videos are extremely helpful in making this transition. As a 64 year old pup in baking I hope to finally start a family business. In 2010 I transitioned from HedgeFund management to regenerative agriculture so this video is totally aligned with my thoughts. The most important part we lost in industrial farming is nutritious food.
What a pleasure to hear you speak. I'm 61 and as a child lived near a farm in Brittany with my French grandparents during the summers. Walking down to fetch fresh milk, and butter from the cows that walked past our cottage on the way to the field was a beautiful thing. Riding my bike to go and get our daily baguettes. Nothing like it. I so respect what you do and wish it hadn't taken COVID to introduce me to you and my new passion for sourdough baking and growing food in my backyard! Better late than never! Thank you so much for your videos. I may have to take a road trip from California to come and taste your bread!
brought me to tears listening how much you've gone through to come to this stage. another 50 mins of life lesson well learnt. this should be on TED talk already.
Wish to come visit someday.
Love from Hong Kong & Australia
G T feeling very lucky to have them in town
what? are you joking?
You're inspiring me and making depression less significant. I truly appreciate your knowledge and your willingness to teach and be thoughtful about how you're teaching. Huge love from Canada.
WOW !!! Powerful episode! Hat off to you my friend. It’s the “cottage” revolution. Stop buying corporate and buy/support local businesses.
I have exams but I guess I'll have to study less time, about 50 minutes.
This is literally my favourite channel, thank you for the content and the inspiration you give to us home bakers.
I appreciated the passion and clear literature. I tried to talk to my fellow bakers or people who never understand the difference of using commercial flour/stone ground local flour. Now, I can direct them to this video. Thank you!!!!! I shared this video. You done a Great job with kind heart.
I am 32 years old and just discovered how much I love making bread. I am glad I stumbled on your channel although I don't think it is a coincidence. I am inspired by how hard you work, how much you've learned, and especially by your honesty. In another video you said you didn't know how you came to bread baking, I think it's God working in you, I believe your passion and heart comes from the One who created the wheat Himself and He knew you would take this job seriously. The Bible says "For the bread of God is that which comes down from heaven and gives life to the world." They said to him, "Sir, give us this bread always." Jesus said to them, "I am the bread of life. Whoever comes to me will never be hungry, and whoever believes in me will never be thirsty." John 6 verse 33.
Keep up the great work! I hope to one day visit Proof! GOD BLESS YOU 🙏
Best 50 minutes I have spent for ages. We have just started growing our own food here In Spain. It’s amazing how little space you need to produce so much that we are sharing it with a few neighbours. Oh and we have been making Sour Dough Bread too. Keep spreading the word. Awesome work.
It’s hard to find a video that is 50 minutes long and enjoy every single second of it. This channel make that so easy now. I am so happy I found your channel early!
This is the only channel that I’d happily spend hours on without regrets
Only a intelligent passionate person like John can make you glued to your iPad screen for 50 minutes. You are a born motivation speaker. Great video, so gooooood. Amazing lesson to learn and refocus what makes life interesting.
So inspiring! I'm all the time in my kitchen cooking and baking, and now, thanks to a friend, who gave me a sour dough starter and your amazing passion for bread with all your videos, I'm obsessed with sour dough bread and I love it. It reminds me of the bread, we bought at the bakery in our village, when I was a child. As you say, it takes a long time to get it to a satisfactory level (still room for improvement, but already achieved a pretty good oven spring and ear). Taste is excellent (invented my own mix of white and whole grain wheat, spelt and rye), the positive feed back from family and friends is so fantastic. Even myself, I would never have dreamed of being able to make such delicious bread without yeast! Sour dough bread making is an incredible journey, it's almost like you would have to make a degree in it, it is so complex and yes, lots of failures, but also lot's of joy and steady improvement and adaptation to the temperature, humidity, etc. etc.(we live in the middle east). Best regards and my upmost respect for what you do! All the best to you, your bakery and your family!
When I think of how many times a few minutes were stolen from me (by being put on hold for example), I am grateful that these 50 minutes were well invested. Thank you for sharing this story with me.
Bread baking has been therapeutic for me .
Keep up with the good work , John and crew 🙌🏼
Yet another HIGHLY informative video that I watched start to finish with great interest, and came away with even more appreciation for things I already value ... I am so glad I found this channel and that it seems to be catching on and growing. I see the subscribers going up daily .. comments sections getting filled quickly. A lot of people are connecting to this content and that is encouraging to me on several levels ... Baking has always been a love of mine from earliest childhood on through the decades and changes of life it has remained a constant. I am so happy to see the interest among younger people .. Not just in baking at home, but supporting local business.. responsible use of land .. etc etc etc. Thank You for the awesome content and I am hoping for your continued success.
You just articulated all of my values around local food, quality ingredients, and knowing much more readily what our food is and where it comes from. I became interested for real when I watched Michael Pollan’s Netflix series ‘Cooked’, and it’s been a big rabbit hole ever since. I also love making sourdough bread, and try to support my Minneapolis mill ‘Bakers Field’, which has great local, freshly milled products (Yes, it really makes a huge difference). My sourdough starter’s name is Otis. :)
This makes me miss working in a bakery THAT much more. Great video, great channel, great people. Thanks!
My hand on my heart...this is so inspiring. I have a quest to learn something everyday and WOW I certainly have learned a full-term curriculum in your life experience. I never became dismayed once during this pandemic. I have spent all my time learning about dough and sourdough. I was very saddened when my starter died which I purchased from California. Will be starting again tomorrow. Life is wonderful downs I do not count, I count joys and your video is my joy. Thank You.
You've provided us with a lot to think about here. From fields to bakery to our table. I love your videos. Two months ago, I purchased a Zojirushi bread machine. I'm really enjoying discovering the history of bread and I want to venture out into baking without the machine and actually allowing my doughs to rest overnight and develop more flavor. Thank you for wonderful videos.
Great video! As David said, "This man really is a Zen Master," and that is what I think also.
I started milling my own wheat, make my own sourdough "Bessie", and make my own bread. I am 74 y/o and love making bread! I have a large garden, which I have a passion for too, and now I will set aside part of it for ingredients to add to my bread. Thank you, Proof, for these videos and for teaching us along this journey. 💖💖💖💖
Really the only way to save the country health wise is to support local farmers and local businesses. I do my best to stay away from the big box stores and go to the local butcher shop. We don’t have a local bakery and I am trying my best to learn how to bake bread.. unfortunately I have killed several sourdough starters. I now have 2 5 gallon buckets of wheat berries and a mill and now trying get the recipes to work without it turning out like bricks. You give me hope that the world has a chance to become a better place. Thank you
Jon - thank you for the education! Just working along my own bread making pathway, little by little gaining more understanding, developing more skills - Enjoy your attitude and dedication!
You sir are a legend! Hello from Tasmania Australia 👋 I've been baking sourdough for over a year now several loaves a week and I have developed a passion for it.. and as you say it's becoming part of who I am, and I'm seriously considering starting a micro bakery.
Thank you for your time passion and love for the art.. your videos of helped me alot!
Hope you and your family are safe and well during these troubled times. ✌️
I'm a professional recipe developer and I learn a lot from you about large-scale baking, something that I've never done before unless you count a few months of internship in a restaurant many years ago.
It is known to be a very tough business, especially where I'm from (Israel - the other side of the world). We don't have that many bakeries here even though people are baking a ton at home and we do have access to different types of flour, even from America (Manitoba is my favorite) just because it's so hard to make a living from opening a local bakery. It's seems like you've been through a lot but definitely know what you're doing, I'm so glad I've found this channel still in its earliest days. Love your Start to Finish series!
Your video followed one I was watching one day a year ago. I was more listening to an instructional baking while cleaning or something. I stopped and sat down and dialed in. Not a professional baker but have always loved it. Love the failures and successes I produce. I just wanted to say thanks for your time in making these. You are a good human. Justin
"sourdough is not a flavor.. its a method" .. ~ this right here.. !! gold! thank you..
so on point with this!
Omg Jon...I just can’t! You always make me smile after all your videos and make me fall more in love with why I love baking my own breads! You’re just full of awesomeness 👏🏽💯
Broo! thanks a lot for your time and dedication, im just starting a small bussines in argentina, based on making bread out of sourdough!
you are such an inspiration and someone to learn from!
i wonder if you would be able to make a video talking about working with sourdough in big amounts and how to mantain a schedule to work on it, as its still some kind of magic for me!
THANKS A LOT, FROM ARGENTINA, one day i will visit your bakery.
I've been making my own sourdough bread for a couple of years now and can fully relate to everything John says.
Nothing better then a really good sourdough. I'm making the dough, which can take 3-5 hours, depends on how busy I am and on room temperature, and then let it ferment in the fridge until the time (or occasion) comes to bake it, whether it's just for the family brunch or for guests. Sometimes I'll bake it a few days later, though haven't gone over 3 days yet. After one day of fermenting it's great but after 2-3 days it even better.
To you folks that havn't started yet, go ahead asap. Nothing more rewarding. I promise you!
If I'll ever take the trip from Copenhagen to Arizona, I'll be sure to drive through. no doubt!
Hey Amit, I've seen places that 12-18hrs is ideal but not to let it go over 24hrs. Up to 3 days is ok though? 😮
@@@Ozzy6 - Amit said he puts it in the fridge to ferment before baking so his 3 days isn't the same as 3 days on the counter where the 24 hr limit comes from.
@@sheilam4964 Thanks for the reply Sheila.
The limit I heard about was for fridge fermentation too though from the below website. Are they wrong here?
www.kingarthurflour.com/blog/2015/10/14/artisan-sourdough-bread-tips-part-2
"I’ve let my shaped dough sit in the refrigerator for up to 24 hours with success, but I don’t recommend longer than that. A total of 16 to 18 hours seems to be the ideal amount of time for chilling a shaped loaf."
Question! How do you put your dough into the refrigerator without it getting dark on top, or developing a wierd 'crust'??? I hope you understand my question. I have my dough rising now.
@@susan3200 do you cover it?
That was AMAZING! Just sat here with a cup of coffee as if I were talking to a friend about bread. Could have been 3 hours and i wouldn't have noticed the time go by!
You have a calling as a teacher and a writer not to mention being the subject matter expert. I am envious of your knowledge, skill and communication skills.
I want to be this guy's friend!
I want to be his student
@@THEH0WLER87 BIG mood
su pyrow me too! Haha 😆
I want to work for him free.
Hey , John ! Amazing lecture , amazing bread , and the message you bring.
I hope I could open my own bakery someday.
Cheers from Russia !
Absolutely love the channel! Has inspired me to move away from commercial bread and to use stoneground, unbleached and wholewheat flours. It’s really awesome to see someone so passionate!
I love the aspect of local support. One of my most recent in depth studies has been regenerative agriculture and different people around the world bringing regenerative/sustainable industries together in local areas.
I stumbled upon Proof through CZcams while trying to gain more knowledge of bread making. I have been on a 3 month journey to make the greatest loaf or Boule. My loved ones and my friends think I have lost my mind.. All I think about is the next loaf..I am so intrigued and excited through the ups and downs just to see how it will turn out. Mechanic by trade.This makes my mind and hands feel accomplished and I get to share my project "my experiment" with family. Not sitting on the couch watching t.v. Proof Bread your passion resonates....and you really hit on something that you said...We are born to use our minds and hands.I have to be building something.planning something.the next big project etc...When I am idle I feel worthless....keep the videos coming love what your doing...wish I lived in your state.....iwouldbugthehelloutofyou......
Thank you for this video. It's always great to see anyone talk about something with such sincere passion.
Loved your insight, every video is superb. So interesting
I've basically gone from never baking bread to doing at least two loaves a week, homemade pizza, cookies, muffins, crumpets all with sourdough, thanks to getting furloughed at work for 3 weeks.
I'm now a baker 😂🙌
I've watched quite a few of your videos in the last few days. The need for knowledge of a sourdough starter brought me here. You sir are a master of bread but you are a master at speaking. I enjoy your work.
I could listen to you for days. Very soothing.
You are awesome! Thank you for explaining everything so well, just what I needed! ❤️
I am no longer buying bread from grocery. And this man is right, the worst bread i created is far better than those on grocery shelves because of the method and ingredients i use.. I have watched some lengthy videos from this channel and it is just so worth it!
This is...just...a beautiful philosophical expression of why I started my own bread baking journey. Much appreciated.
I cant tell you how much your knowledge and passion are SO Appreciated!
Keep your focus where it is my friend!
You are a champ!
Cheers!
Greetings from Finland! I'm an avid home baker and been baking with sourdough for the last ~6 years (with varying success :-D). I wish this channel existed when I started. Thanks!
The best ever perspective I’ve seen and heard. Love you guys and sending hugs
I love how passionate you are and wish i lived close by to support your business! I LOVE to bake but shy away from bread making at times due to the time it takes BUT you are making me want to make more breads more often AND buy from more local bakeries. Thanks you for your videos! I really enjoy them.
I don't make bread or even eat bread everyday.. but I enjoy listening to this young gentleman.
Thank you for all of your podcast but this one is so spot on!!
Thanks for sharing your insights, knowledge and giving us a look into your journey as a baker, John. It's truly inspiring and motivating for an in-training farm baker. Reinvigorated I'm heading off to make 3 different doughs for autolyse. Flour formula experiments awaits me and I'm thrilled to experience and learn!
PREACH!!! this guy speaks my mind and teach me so many lessons
Thank you for educating me.
Thank you for your thorough, honest,
And interesting sharing of your bread making/business experience! Wow! This was amazing. Congratulations on all your - (you & Amanda)'s hard work. Much success to you both!
It’s nice to see the Steadfast Farm hat. I’m a small organic market farmer in Canada and have learned a lot from Steadfast. Love what you are doing. We make our own sourdough bread here, but just for personal consumption. Great video.
Your video was absolutely amazing. I have truly enjoy listening to you and learning about your story. You are a true inspiration to many people. I commend you for following your calling and persevering the hardships. You are all heart and authentic! Your bread is beautiful and i enjoy learning from the many videos that come from Proof Bread. I wish you the out most success!
FABULOUS, really really great video, thankyou so much .
I'll be listening to this several times. Thank you
Thank you so much for sharing your passion, it is truly inspiring!
Ok. 8 minutes in and I'm determined to make my own sourdough bread.
Be persistent, my first 3-4 loaves I made were total disasters, keep at it
@@jamesmclaughlin3445 that is part of the journey :) but eventually, when dialing in all the variables happened, it will be splendid.
KingJL25 Oh I know, Im making really nice ones now with much higher hydration levels, just need to be persistent
After a year baking at least once a week I’m still trying to perfect it. I love it. The challenge and experience it goes into this is amazing.
Do it!
Great video! Thank you for taking the time to pass the information!
Bravo! Thank you for sharing your knowledge & passion.
Thank you for this video. You are great at explaining!
it's funny; as soon as he said that he'd named his starter, I knew immediately that mine has been named Larry the whole time I've had mine (since 2012) I just hadn't realized it.
I enjoyed this post very much! Tq for sharing!
The best explanation i ever heard about what exactly is sourdough. you can tell it's in your heart. you definitely love what you do. amazing to learn how you started and get to this point. good luck to overcome the problems you have on your hands recently. what 1 bad envies neighbor can do is horrible, but karma will get him one day. i so hope you guys will win this. you worked so hard for this. will hold my fingers for you, greetings from Israel.
Man your videos are so amazing! Already get my first sourdough starter started :)
The paragraphic piece was great - happy to see the full version here! :)
Glad you mention Joel Salatin. I learnt a lot from reading his books and following his teaching.
So, so interesting. I learned so much from this video!
Proof Bread. One of the best things to happen to the industry in decades
This man gives me hope for the future. The explanations of all the aspects of bread and bread-making and bread history are so compelling, and informative, it's great. I never realized why the artisinal breadmakers refer to the preparation, initial forming, and rising of the dough as "fermentation." Now I know. Dude, you should clone yourself -- perhaps 20 times. Humanity may manage to stumble forward a little better if you did.
Amazing. Love your videos. I’ve learned so much from them and this one is full of so much info. Thank you!
Your best video until now!
Very interesting story, thanks for sharing!
This is fantastic, thank you so much for sharing this. Peace.
Thank you for sharing this information with us. I’m a preschool teacher who love baking bread and I find myself trying to bake healthier because of your knowledge. Thank you
Amazing Story. Much Respect.
Great description of what it takes to start a business.Fantastic video with a wealth of information and indirect advice.
very informative. Thank you
Would you make a video about keeping “Harriette” viable on a daily use basis?
Mine, “Rosie”, has been keeping our house supplied daily with sourdough for the past two years. I’d do a video of this starter and add to it the cast of other starters that have grown from this mother.
Jonathan, you’re very well spoken and passionate about your bakery’s craft. Thank you for everything you do!
Mine is Frodough - named for my sourdough adventure. Was Harriet part of Proof when you bought the bakery, or is she your creation?
Thomas Kauffman yes! A Harriet story video! 🙋🏽♀️🙋🏽♀️🙋🏽♀️
mine is "solan"
How did she come by her name?
Thank You 🌾 Thank You 🌾 Thank You 🌾
This must be the best I've seen in a long time!
Well I enjoyed that John never boring so much knowledge and passion I I always look forward for what you have to say and do .Thanks as always.
Wow. Just wow!
Encouraging interview, thank you very much! Greetings from Argentina!
Man you are a super hard worker!!! Much respect to you, your wife, and your team 🙏🏼
Ps I love these videos!!
My starters name is Captain!
Love this video!! Love sourdough!
Thank you for taking the time. I could listen all day.
good luck John! keep doing great job
This guy is brilliant. He makes sense.
this is a really good video, infact one of the best videos i've ever watched
I love your videos! And I love the trial and error process both with bread making and cider making. It's a journey, an adventure, a process, a coming home to be human again :)
Lovely!
What an AWESOME video......The secrets of GOOD Bread and your personal story.......KUDOS!!