I love the artistry in the presentation and the preparation. Everything about this channel is uniquely you. With so many people just copying everyone else, it is truly a breath of life to see someone genuinely expressing themself. Congratulations on you being you😊
There is a lot of my free time and effort (and also passion) put in these videos, but a comment like yours make worth every minute spent in doing it. You made my day, I can only thank you for such beautiful words. ❤❤❤
Well, I will probably make a separate video about it as there is a lot to tell. Basically, during the winter I feed the mother starter once per day in a ratio 1:7:7. The levain for the bread I prepare it the night before, most of the time at 1:4:4 ratio to match the needed quantity and I keep it in a warm place.
Très belle vidéo et pains d’une beauté exceptionnelle. Juste une petite question: pourquoi une hydratation aussi basse? Comme vous le dite, le Kamut est très absorbant et, pour ma part, je mettrai entre 700 et 800g d’eau pour 1kg de farine.
Merci beaucoup! ❤ Uniquement parce que dans la vidéo précédente j'avais fait la même recette dans la version avec le moins d'effort et je voulais aussi la montrer avec ma méthode classique. Sinon, je préfère une hydratation à partir de 70%.
Thank you for another really interesting, and well done video! This makes me want to order some kamut and try it. I'm curious, I know you probably can speak 4 to 5 different languages there in Belgium, but may I ask, what is your first language?
You can definitely use yeast to make this bread but there are many things that will change. I would advise to use a preferment made based on yeast with very little quantity of yeast and follow the same process. A dough based on yeast ferments much faster. As for the quantity, replace the sourdough with flour and water in 50-50 proportion. I recommend you the Hamelman bread book, he has many recipes done with yeast in this style.
@@HungryShots Thank you very much for taking the time and responding to my question!! The main reason I would prefer dry yeast rather than fresh starter is that my family don’t like the sour taste and smell of sourdough breads while I know it’s much richer in nutrient. But I try to read the book you mentioned.
