Mike and I broke open a sourdough portal and busted the biggest myths.
HTML-код
- Опубликовано: 1 окт 2024
- It's been five years, but @LifebyMikeG and I reunited for the weekend. To get a copy of my new book: www.fermentingw...
youenjoy.life/ to learn about the things I do.
You should do more videos together, like in the good old days.
❤❤❤ It was fun to see brothers in the kitchen together. Got my book ordered - my hubby will love it.
lol i love at 3:09 how you didn't edit out the multi takes even though Mike was doing that for the editing LOL. Like the subtle trolling, if that was the intention :) (especially leaving in his focusing the camera and then re-take loil)
You LOVED that? I gave me so much rage I stopped the video.
@@Maiasatara w o w
This is gonna sound parasocial but it’s great to see you guys have a great time together.
Loving the current content direction coming from both of you!!!
thank you, and I learned a new word today, thank you for that as well!
Not me screaming 600 grams when y’all couldn’t think of 75% of 800 😂😂
It’s going to seem like I’m picking sides and I’m not, I just love the unstructured, organic style of cooking you promote Josh than the template style, overly optimized way that your brother does.
“We’re just having fun at his point” vibe is so comforting and so much more effective as a teaching mechanism for someone like me.
Please post more videos of you goofing off in the kitchen making food. And use scalliwags (scallions) and vinsky (vinegar)
This video was honestly a perfect example of how differently u guys operate. Mike is much more measured & has technique like a pro. I also notice his video has way more edits. Then there’s u winging it with techniques/measurements. Just being curiously happy at what your end result will be. Incorporating music & leaving in parts of the video making journey that might usually be edited out
I see why u guys parted ways but am so thankful u came together to make a couple of videos together. It is interesting to see what direction u both have taken. Im a huge fan of u both & will continue to support both your channels
You and Mike are probably the main reason I have a sourdough starter that's about 4 years old now, and have a batch of kombucha brewing, and a jar of fermented honey garlic in my pantry. I always enjoyed cooking, but was definitely inspired to try more fermentation projects and try more things outside of my comfort zone of cooking. Thank you!
Your mom and dad must be beautiful and/or handsome people and they raised you both to be awesome adults!
Great video! Cool to see such an in-depth look into the process. Really good vibes in this video too. Go me wanting to get my hands on some sourdough starter and get baking myself.
Seeing you two together again is just awesome.
Love seeing brothers being true brothers.
NOSTALGIA 💙 I remember a long time ago, you guys used a song of mine (under the name Spectrum - I Trusted You) in one of your videos! (the knife pimping one) It's so lovely to see you guys on screen together again!
These vids take me back and Ive missed the josh quirkiness and "have fun" attitude and the contrastic personalities and brotherly banter. Love you dude and im back following the rest of your journey.
OH MY GOD see you guys together behind a kitchen bench brings me nostalgia and joy at the same time :))) congrats on your new book Josh
Awesome to see this colab, and that you are both doing well. Thanks Josh!!! Def gunna work on my spin and fold
Why the FUCK was my mouth watering so bad, this was a fantastic vid. Watching the brothers together again made my night
What is the best way to store this bread if it actually lasts more than 3 days 😆..I have been keeping mine in a a glass cake dome 🤷♀️
Brothers green has had a impact on me. Josh you and Mike are an awesome duo loved the collaboration
So nice to see Brothers Green back together cooking again. Josh, your song brought tears to my eyes. Brotherly love. You are both so awesome. ❤🎉 You got me so emotional I forgot to mention the bread and that you busted the myth. That miso butter has got my interest. So it's 50/50 butter n miso, plus some garlic paste? Does sound delicious. Stay well you two. Looking forward to more of you both together. Mike goes to Colorado next. Lol.❤
i miss thoses videos with your brother you should do it once in a while like that
Love you guys and love you even more together again in the kitchen❤
as always, love your musical interludes!
Yo they so proud I wanna be like that
watching this made me want to chill with my brother
My guy smoked some kind of weed that sent his brain into the ozone and now he’s doing this shit
Have you ever tried milling your own flour?
Thanks for the video, great to see both of you together on camera again :)
Much love!
To save your sourdough starter dehydrate it
Fantastic as always wondered if it ever made a difference with the different starters. Just bought your book yesterday so going to be looking to make the miso butter but 1st the fermented garlic 😁
GLORIOUS!
You use cold tap Water? Please share!
This is great. I hope it inspires you to make some cooking videos here and there:) especially sloppy fermentations of veggies, etc. sour dough id love to do, but it might be an afternoon project I may not have time to be consistent for. But I guess that’s a great goal to be able to commit on a weekly basis:)
Omg!!! My dream come true! Miss you guys together! ❤
What a fun, fun video
You guys are a hoot ❤
Brothers Green!!
I wish I had seen this before I paid $1000 for a 3000 year old starter . . . not really, just joking, but thanks for this.
Lol
Good to see you both back together. I wish the subject matter was more interesting. It's perhaps important to acknowledge just how few people have time to make their own bread. I'm grateful when I find time to cook.
what would you like the subject matter to be?
Where is the schedule your brother was talking about for sourdough bread?
Its on the website of pro home cooks
I use different things for a starter. I have used kefir and my bread has turned out the best ever. Also, if some people have a hard time with making a starter, a quick easy substitute would be equal parts raw milk and flour and a small amount of sugar. Let it sit just a couple days to ferment and get really bubbly. Ready to use. Also, outside of sourdough bread, when i drain the whey off the kefir to make cream cheese, i add penicillium roqueforti to make it "bleu cream cheese". OMGOSH, it's the best. Great video.
I am really glad you two are doing videos together. I wish I had a brother that I could do these type of things with. Just served to the channel. Looking forward to seeing you guys doing some more videos. 🤙🤙🤙. Also packed full of wonderful knowledge delivered with some wt and charm that will always keep me watching and entertained. Excellent job!
I've been making sourdough since I started my own starter in 2009, and my methods have evolved and gotten better results over the years. But I've only ever baked in my own kitchen, in SW Colorado. The main thing I thought was so interesting in this video was the conversation over the climate and moisture. Now I want to take my starter on the road and see what happens if I bake it in another climate. Fun to think about! Meanwhile, both of your loaves looked amazing, and I want a slice of each!
Lol your buddy is hooked on the Miso 🥰🤣🤣 thank you both! A very interesting experiment for me!
Awesome! I just started my sourdough starter a few weeks ago using one of Mike’s videos.
I’ve been struggling with it fermenting it so far, so I’m happy for this video. At first my dough was producing too much hooch, and it was hungry. So I had to double the feeding, hopefully it’s okay now, only time will tell but it doesn’t seem to be doing much yet haha.
Another gift from my favorite RUclips brothers! thank you!😎
Love your vibe. Thanks for sharing you. We need this.
What temp did u cook those in the oven??
500 for 20 then 450 for 20
found you guys in the early days of the pandemic, binged, glad to see you together again!🙂
found you guys in the early days of the pandemic, binged, glad to see you together again!🙂
Yay! Mike and Josh🎉😊 The Best Bros
I loved this video and also love your other content. I enjoy watching you be you!
Glad you guys both had your creative space
Love videos with you two!! Lovely, make more.
One thumbs up just isn't enough!!! ❤❤❤❤❤
Beautiful older brother energy ❤
I love how competitive you both are 😂
It was good to see you guys together. It really was
I fills my heart with absolute contempt to see this video. Back in the day, I used to procrastinate both work and college activities by watching Brothers Green Eats, and that's what got me into cooking, and now 4 years later, cooking has become of the major and more consistent sources of joy in my entire life, and I'm very grateful for that! Thank you!
contempt? it filled your heart with a feeling that a person or a thing is beneath consideration, worthless, or deserving scorn?
If only we knew how many grams of bread flour and whether you're balancing the spelt. Editing, guys.
700g bread 100g spelt
Love to see you guys connecting again!
I am so happy to see this. :)
I know the difference doesn't matter but what about the water from the different area? Does that make a difference in the taste?
from my understanding water is a big factor, that's why bagels in NYC are so distinct.
@@YOUENJOYLIFE I know it effects the taste of dough for beagle or pizza just wondering about how it effects bread though? LoL
I miss these videos
Great video and bread 🍞
lovely vid❤
Love the video and seeing you guys together again :) i will also finally try to make sourdough now
:)
Ohh cool!:D
i started watching you guys together. i found this so interesting given the separation of directions. thank you