Reino Halin - metsäperinteen taitaja. Aihe 7: Pettuleipä 

I'm one. Great video. Love that house!

Same

Meeee

Meeeeee though i wish there were english subs but all good

Me! This gentleman has worked hard all of his life. I love his hands.

0:05 The most important thing is to let people see how things were done in the old times. 0:16 During the times of lack [depression] people really needed to get more sustance from somewhere, 0:24 when they did not have enough grain, when frost took the grain. 0:29 They realized that from this [refers to the fresh pine underbark] several different kinds of foodstuffs could be made. 0:35 One can bake and make [add to] food. 0:38 Lusa, which you use to skin the phloem, [is blunt] so you do not break the film. 0:48 When you get this [off], it is dried and crushed. 0:54 Is put in such a canvas bag. 0:57 And is crushed with a wooden mallet. 1:00 And whatever goes through [the bag], a clean fabric underneath [collects] 1:04 When you shake the riddle. 1:09 So it is always done then [refers to the particles on the clean fabric] 1:12 If you bake, it does not need to be so fine. 1:18 It will melt [mix] to the dough on its own and becomes smaller. 1:26 But when in porrige it needs to be fine. 1:30 So when this [is used] all the finer [ones] go through the riddle. 1:35 And what does not, is put in the bag again and crushed again until they do. 1:42 Yes a birthday cake has gone aswell [people ate it without complains] 1:46 Sometimes when I bake [I add some pettu] 1:50 The baking is very particular, one has to check upon the moon and see how it looks like. 1:59 Baking does not work at the late month, because the bakings spread too much in the oven. [not sure if he is joking, but if not, he is referring to cutting the tree and harvesting the pettu] 2:13 Now I´ll start to amblify the dough 2:18 I have two liters of water in the bucket 2:24 [adds yeast] So it gets a starter [kick] with this tiny bit of yeast 2:28 And then the pettu 2:33 You see it looks rough now, but tomorrow when the bread is baked, you can't even see them 2:41 [when] Stirring I see if I need to add rye flour or pettu and how much, 2:50 the ratio is 1:1. Two mega crosents [he is talking nonsense] 3:05 Too thin 3:11 [I am] Adding by the feel, randomly 3:18 So it will rise. I´ll put it [to a warm place] 3:23 A piece of [yeast]. Does not need more than this. Is enough. 3:34 So Dry. Let's put a bit more this time. 3:37 To make the bread more puffy. 3:45 Move the ash down here. The hot ash will keep it warm for baking 4:35 Early hours of the day is when people baked in the old times, 4:37 so you could go do other work while the [bread] bakes

I know what he's saying and he has a charming accent

Too many things, so can't translate (also i'm not that good at english)

@@cayenigma Thank you

Opi Suomea 😅

Right, because Finnish is agglutinative and inflecting language, words have so MANY different forms, unlike in English where the word form is always the same. Nightmare to make translation softwares that can interpret such languages. A problem we Finns know very well, when trying to use auto-translations.

youtube also seems to think he's speaking french instead of finnish...

0:05 The most important thing is to let people see how things were done in the old times. 0:16 During the times of lack [depression] people really needed to get more sustance from somewhere, 0:24 when they did not have enough grain, when frost took the grain. 0:29 They realized that from this [refers to the fresh pine underbark] several different kinds of foodstuffs could be made. 0:35 One can bake and make [add to] food. 0:38 Lusa, which you use to skin the phloem, [is blunt] so you do not break the film. 0:48 When you get this [off], it is dried and crushed. 0:54 Is put in such a canvas bag. 0:57 And is crushed with a wooden mallet. 1:00 And whatever goes through [the bag], a clean fabric underneath [collects] 1:04 When you shake the riddle. 1:09 So it is always done then [refers to the particles on the clean fabric] 1:12 If you bake, it does not need to be so fine. 1:18 It will melt [mix] to the dough on its own and becomes smaller. 1:26 But when in porrige it needs to be fine. 1:30 So when this [is used] all the finer [ones] go through the riddle. 1:35 And what does not, is put in the bag again and crushed again until they do. 1:42 Yes a birthday cake has gone aswell [people ate it without complains] 1:46 Sometimes when I bake [I add some pettu] 1:50 The baking is very particular, one has to check upon the moon and see how it looks like. 1:59 Baking does not work at the late month, because the bakings spread too much in the oven. [not sure if he is joking, but if not, he is referring to cutting the tree and harvesting the pettu] 2:13 Now I´ll start to amblify the dough 2:18 I have two liters of water in the bucket 2:24 [adds yeast] So it gets a starter [kick] with this tiny bit of yeast 2:28 And then the pettu 2:33 You see it looks rough now, but tomorrow when the bread is baked, you can't even see them 2:41 [when] Stirring I see if I need to add rye flour or pettu and how much, 2:50 the ratio is 1:1. Two mega crosents [he is talking nonsense] 3:05 Too thin 3:11 [I am] Adding by the feel, randomly 3:18 So it will rise. I´ll put it [to a warm place] 3:23 A piece of [yeast]. Does not need more than this. Is enough. 3:34 So Dry. Let's put a bit more this time. 3:37 To make the bread more puffy. 3:45 Move the ash down here. The hot ash will keep it warm for baking 4:35 Early hours of the day is when people baked in the old times, 4:37 so you could go do other work while the [bread] bakes

I noticed his cup as well 🙂

Could you link me to a tutorial to this making felt out of a mushroom? I'm interested

Ei ole näköjään talous noista ajoista sen paremmaksi tullu 😐

.. sama täällä..tiiä millon tarvii tuota taitoa 😕

@@amanita1453 Melko pian varmaankin tällä menolla...

@keeelane: Reino Halin on kotoisin Päijät-Hämeestä. Tästä kerrotaan sarjan trailer-osassa (1'00" - 1'10"): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wfCwSXO_GK8.html "Reino Halinin kotitilana on entinen Haaralan torppa, Lammin Evon takamailla, Niukasti Padasjoen puolella." Zoli unkarilainen metsänhoitaja

Automatic translations always seem to have trouble with Finnish. Mind you half my family are Finn, but since I an an Aussie, I also have trouble with Finnish.

0:05 The most important thing is to let people see how things were done in the old times. 0:16 During the times of lack [depression] people really needed to get more sustance from somewhere, 0:24 when they did not have enough grain, when frost took the grain. 0:29 They realized that from this [refers to the fresh pine underbark] several different kinds of foodstuffs could be made. 0:35 One can bake and make [add to] food. 0:38 Lusa, which you use to skin the phloem, [is blunt] so you do not break the film. 0:48 When you get this [off], it is dried and crushed. 0:54 Is put in such a canvas bag. 0:57 And is crushed with a wooden mallet. 1:00 And whatever goes through [the bag], a clean fabric underneath [collects] 1:04 When you shake the riddle. 1:09 So it is always done then [refers to the particles on the clean fabric] 1:12 If you bake, it does not need to be so fine. 1:18 It will melt [mix] to the dough on its own and becomes smaller. 1:26 But when in porrige it needs to be fine. 1:30 So when this [is used] all the finer [ones] go through the riddle. 1:35 And what does not, is put in the bag again and crushed again until they do. 1:42 Yes a birthday cake has gone aswell [people ate it without complains] 1:46 Sometimes when I bake [I add some pettu] 1:50 The baking is very particular, one has to check upon the moon and see how it looks like. 1:59 Baking does not work at the late month, because the bakings spread too much in the oven. [not sure if he is joking, but if not, he is referring to cutting the tree and harvesting the pettu] 2:13 Now I´ll start to amblify the dough 2:18 I have two liters of water in the bucket 2:24 [adds yeast] So it gets a starter [kick] with this tiny bit of yeast 2:28 And then the pettu 2:33 You see it looks rough now, but tomorrow when the bread is baked, you can't even see them 2:41 [when] Stirring I see if I need to add rye flour or pettu and how much, 2:50 the ratio is 1:1. Two mega crosents [he is talking nonsense] 3:05 Too thin 3:11 [I am] Adding by the feel, randomly 3:18 So it will rise. I´ll put it [to a warm place] 3:23 A piece of [yeast]. Does not need more than this. Is enough. 3:34 So Dry. Let's put a bit more this time. 3:37 To make the bread more puffy. 3:45 Move the ash down here. The hot ash will keep it warm for baking 4:35 Early hours of the day is when people baked in the old times, 4:37 so you could go do other work while the [bread] bakes