In 10 minutes you taught me more about the bread making process than I’ve learned from dozens of hours of similar videos and you did it cleverly. If you aren’t a culinary instructor professionally, you should be! Thank you.
El mejor tiempo invertido, eres increíble y en tu contenido puedo obtener más de lo busco siempre pues eres didáctica y entretenida. Gracias por compartir Gracias por tu tiempo Gracias por explicar con tanta inteligencia. 🙏💖🇻🇪
Your explanation is clear. Your videos always the one of the most bread making channels i 've ever watched. I often share your video to my friends how to make breads with yeastwater.
I love your approach to the layering of different methods for so many types of breads!!! Awesome work on the edits and visuals and your voice is perfectly suited for a learning experience! Happy New Year and best regards from New York!
Immediately apparant that you know what youre talking about. Feels like learning from Alton Brown my favorite "video chef". Thank you instant subscribe
If you notice, people who make homemade bread with a min of fermentation often have more pallid, sticky looking skin. The people who use bulk fermentation, with long cold soaks, often don't suffer this problem. Could you do a video explaining why?
amazing video. no one has simplified the topic quite like you. If I may ask, a very specific question, I've seen many foccacia recipes that require no knead but a 24-hour keep time. is it to achieve the same effect as kneading?
When you show the video of machine mixing the dough hook is moving wayway faster than my kitchenaid on setting #2 (which is what they insist on for kneading). Is this just a difference between a commercial mixer and a 600 watt consumer KA model?
A girl with a sweet voice, a bright and curious mind (from what i have seen from the videos so far ... ), is pretty, cooks and have a great sense of disign? Where the heck do one find such unicorns?
