Hey Sun, welcome. I'm about 50 miles east of you, out on the Island. Check out the street food of course, the pretzels, hotdogs and roasted chestnuts, of course. As well, the Museum(s) of Art, Modern Art and of course, of Natural History. Of course, you're never far from a waterscape, always worth a look, and don't forget the Kaiser (called 'Hard' )rolls, and if you can figure out how to replicate them, you're a better man than I, as I've never quite gotten it right. Other than that, have a Merry, make no 'hard' plans, and just follow your nose. You'll have fun, I'm sure.
I watch most of your videos, but if you have done this and i missed it, I apologize! It would be cool to see you experiment with fridge fermentation timing! Like seeing how long you can ferment the dough in the fridge which still making a passable loaf. Happy New Year, and enjoy NYC!
Merry Christmas and Happy New Year, Sune! Thanks for all the great videos and experiments in 2023. Looking forward to what you do in 2024. Have a great, safe trip!
Here I am again....just checking in. 👋 LOL! Hope all is well and looking forward to seeing your videos. You know I could just watch you bake an ordinary loaf of sourdough all day long and be completely happy. I'll keep checking on this channel as it's one of my all time favorites! Much love from the USA. ❤
Merry Christmas. How about an experiment? How about making a sourdough starter in New York then taking it back home and comparing that sourdough starter with your sourdough starter at home and see how the breads compare.
Hi Sune, I use a Lodge Dutch Oven for baking and get great results. However, some people, especially the female variant, struggle with lifting several kilos of cast iron into & out of the oven. So....covered steel roasting tins are both much lighter and much cheaper than cast iron. Would they work as well? How would the results differ? Experiment time? I'm sure many ladies would love to know - us guys would be curious too. Thanks for the channel...
OK! I'll "bite" on offering a topic for an experiment! "How to make sourdough using 100% fresh milled, whole wheat flour, to achieve high oven rise and big, open crumb." I have conducted several experiments myself varying hydration, proofing, adding gluten, etc. Still haven't achieved the results I am looking for (high oven rise and big, open crumb). Here is wishing you and your family a Happy, Healthy and Prosperous New Year. Gene
Ha Ha! A "CHALLENGE"! Are you up to a "tough" experiment? So far I've achieved a medium oven rise with a few spots of open crumb. I'm looking forward to your experiment results. (Hint: the best results I've achieved is with a short initial proof and adding gluten to a total of about 16%.) Gene, a fellow bread experimenter
Grimaldi's Under the Brooklyn Bridge, go get some NYC pie ;) Enjoy and Happy Holidays! If you can find Lily White self-rising flour, not sure, you might be too far north :)
Merry Christmas :) Hope you enjoyed NYC during this magical time. It was so lovely to see you! Can't wait to watch more interesting experiments in the upcoming year.
Thanks for the video and Merry Christmas to you. Have a great vacation. We look forward to watching your videos in the new year. I would love to see an experiment on the best time to make additions to sourdough bread dough. Thanks for all the wonderful videos you have done thus far.
Can't wait to see new videos Sune! You're my absolute favorite here on youtube, so here I am again checking to see if you've posted anything yet. Hope you had a great New Year holiday!
I LOVE NEW YORK!!! YOu gotta try the canolis at the lil bakery in lil Italy! Also so many old sourdough cultures in the US! Have a blast and thanks for all you do on your channel
Sune, could you do an experiment on alternate liquids to make sourdough starters with? My Grandma makes her starter with milk and feeds it with sugar as well as flour and water. Her starter is made from a century old starter strain. Is she onto something?
Hi Sune as always love your channel and make your bagels regularly. I always see rye recipes from the USA with light, medium and dark rye. What are those? Can you please show us and try those flours in comparative loaves? In South Africa I am guessing we only get local light versions and a wholemeal version so everything else is probably imported from Europe eg pumpernickel flour. Thanks and happy holidays. Karen
Hi Sune, I really appreciate all your sourdough experiments, especially the ones about how to make bread more tangy. I was wondering if you have been able to bake a nice sourdough in the San Francisco style? That is my ultimate goal. It’s my favorite bread in all the world. Thank you for sharing your baking insights! ❤
Welcome to NY Sune! I live up in the main part of the state, not down in the city, but Merry Christmas, and hope you enjoy the holiday in the city. I've never actually been, although have lived here my whole life. Find some great sourdough bakeries down there, and enjoy the food :)
You should try Great River Milling Organic Unbleached Wheat Bread Flour, which has most of the bran removed, but retains all of the germ. It's a lot closer to whole wheat than white flour, and it's very flavorful. Welcome to the US, btw.
I'm praying January will be done soon. I don't know how anybody can do an entire month or longer of just eating meat and animal products. I'm a meat lover, but I miss making and eating real bread.
During your stay in the USA, try to find Red Fife flour. This heritage grain was brought to Canada almost 200 years ago. Until the end of the 19th century, Red Fife was the dominant hard wheat planted in Canada and the northern USA. Its protein content is similar to today's all-purpose flour. A story I heard, which I can't verify: 30 or 40 years ago, Agriculture Canada received a package in the mail, sent by a farmer, that contained a pound of Red Fife seeds that he had saved for decades. Red Fife was brought back from the brink of extinction from the seeds contained in that package!
I would love to see your take on making American style pizzas (NY, New Haven, tavern, detroit and dare I say, maybe even a chicago deep dish). Especially interested to see what you come up in your home oven and how it compares to what you try in the big apple, assuming your visiting some of the institutional pizza restaurants of NYC.
@@Foodgeek I'd also reccomend Upside Pizza, there's a couple in NYC, one in midtown. Get the square slices (circle is ok), they do an all sourdough crust that I think is pretty wild. Might be fun for an inspiration for a thick style pizza dough.
