Fun Fact. That hole is for drying that bread. In the olden times, farmhouses didn't have cabins where you put breads and other stuff, so people used to have drying racks near the ceiling and the stove.
THANK YOU! i asked Emmy that very question. so i wouldn't really need the hole, or even the round shape, if i preferred something, say, more rectangular.
@@Hollis_has_questions one of the tastiest part of that bread is edges so making hole you can make more of it. also hole in middle makes it easier to slice when it is dried out
This reminded me of when I was like 5 or 6 and my mom was baking and trying to explain yeast when I asked about it. She said it was like little tiny animals in it and when you bake it the animals grow bigger. I clearly remember imagining little circus animals like elephants and tigers
From what I can remember from school history lessons, pettu dust/flour was also used to stretch coffee and porridge, not just bread.. Can't imagine that those would taste any better. Also a fun fact; when vegetarianism was relatively new thing in finland, people used tell vegetarians to go and "Pure pettua!" ("Chew some pettu!") when food came up in conversation. :D Anyway, greetings from finland and have a happy halloween month. :)
I haven't heard pettu being used to strech coffee but I've heard that dried dandelion root has been used for that purpose. (Ainakin isomummo aina puhu että se keräs voikukanjuuria kahvin jatkeeksi)
@mommymode1985 As a finn my absolute favourite is "porkkanalaatikko" or carrot casserole (although by quick search from google english version of carrot casserole isn't the same.) Other finnish christmas foods include swede casserole, liver and rice casserole, potatoe cassarerole, karelian pie and -hot pot. I could translate some recipes or try to find already translated recipes if you want 😊
Actually found a recipe that is close to mine from alternative finland, finnish carrot casserole, although I don't use nutmeg but the recipes change a little from family to family
I would also suggest cooking christmas ham the finnish way and coating it with a mix of breadcrumb and mustard :) I can help translate recipes if needed.
So exciting to see you making something Finnish! Kiitos! Pettu really is an epitome of a hard times food though. Because the pine fibers are so difficult for the human body to digest, it's heavy and isn't recommended to be used in any other way than to stretch the existing flour. During bad times of famine in Finland many poor people died because they had to use mostly or sometimes fully pettu instead of flour and were unable to digest it, thus resulting in deadly health problems :( Pettu has also been eaten in Finland as recently as the 1940, not out of fascination with our history, but as a result of the wars we'd been though against the Soviet Union. Even then we were mostly an agricultural society, and even when we were able to stand up against the Soviets the wars (Talvisota & Jatkosota) had a major impact in the nation's well being. Not to mention the war reparations we had to pay after WW2. Once again thank you so much Emmy for showcasing this bit of our history!
The claim that pettu is harmful for your digestion is a claim based only on ignorance. Check it out (you can start from Wikipedia). It's basically one person who had this opinion which was repeated. Actually pettu is HEALTHY. If includes lots of flavonoids, vitamines and minerals. It's not bad for you. But it is hard to get and make, and gives stis stronger taste why it is not favored. But it has been traditionally used as nourishing food for the health reasons.
Pine bark was a staple of Native American diets. The word Adirondack is thought to come from the Mohawk word 'ha-de-ron-dah' meaning 'eaters of trees. When the white invaders showed up dying of scurvy, the Mohawk taught them how to eat coniferous trees because they are incredibly high in vitamin C, and scurvy is caused by a vitamin C deficiency. Even today many people drink pine needle tea for the nutritional benefits.
Beautiful, it was like a burst of Finnish soul just came out in the room while making this bread! I love Finland, my neighbouring country! The home of Sisu, sauna and very hard working people! Looking forward to seeing more on fermentation!
Yes dark honey would go well with famine bread. Let's pair a nice bottle of Chateau Douche with our sawdust cakes and rug shaving stew while we're at it...
Uh, Emmy; there is yeast in your bread there. Sourdough 'starter' is a live yeast culture with lactobacilli. The reason you use the starter is because the live yeast can't survive drying like baker's yeast. There are pine bark breads here in the US as well. The Ohlone Indians of Northern California made bread with acorn flour, pine flour and a yeast harvested from grape skins. They were already making it before the California Gold Rush.
Emmy, you never fail to put the biggest smile on my face, how do you do it?!?! I was having a horrible day, but as always you're here to cheer me up! Keep up your amazing content and remember how amazing you (and all of my fellow lovelies) are!
Lady Gaga's ARTPOP Shiny Blue Ball I had a very rough day as well. Here's to us having a better one tomorrow. ☺️ I was going to go to bed early after this long day, when I noticed Emmy posted a new video. She made me smile 😁 as soon as I heard one of our favorite "lovelies" words. Really enjoyed this video, very interesting! HI and THANK-YOU for making me and so many of us smile EMMY! 🤗.
I love how whatever country Emmy is making or tasting food from she respects and truly embraces it the culture so well with appropriating it! She also has such a calming and honest presence! I love your content!
I completely love that there are no downvotes! Shows how non-toxic your community is. Love and respect! Thanks for another great video and for more interesting content!
There are sadly 53 as I type this, but downvotes are inevitable on youtube, now matter how high-quality the content or how uncontroversial the creators are.
I think there are so many videos, and people feel like there are so many to choose from they get really picky about what they like. You could have a great video, and say one small thing someone somewhere doesn't fully agree with and get a dislike. I'm surprised that she doesn't have more dislikes after saying that she doesn't like it much without butter.
Not to be rude, but downvotes aren't representative of a 'toxic' community unless it's a sudden influx after, say, some drama. It usually means the person didn't like something about the video; whether it be the editing style or subject matter.
I don't know why, but I really like bitter foods. Maybe I don't have properly functioning bitter receptors on my tongue or something, but food that's often described as bitter, often either has not taste, or has a nice tart taste. I also prefer to eat unripened bananas, because they taste better than ripe ones.
Butter first. add a little honey. Maybe jam. But in a real bad situation, you probably had none of those things. You would just happy to have anything at all, and stay alive.
I think the one thing I'd take from Finnish hard times would be Kilju, essentially a sugar-wine brewed just for the alcohol content to escape the realities of what Finland went through economically... :P
I am a very picky eater, so I am amazed by all the different foods you try. I love your facial expressions, you can tell when you really like something and when you particularly don't care for something.
Can you make amish bread? apparently it’s a bread that doesn’t require baking. my mom’s friend made it for us one time when i was a child and i actually liked it.
Well there is the Amish bread which is just a sourdough bread for the sick... and then the one that popped up in the 90's which still has to be baked and has nothing to do with the Amish
I just started my sourdough starter a few weeks ago, I make my own kombucha, beet kvass and sauerkraut as well. Super excited for a series on ferments!
As a third-generation born Finnish-American I was unfamiliar with this bread, but I do love a very different Finnish bread: pulla/nisua. It's flavored with cardamom and is so good with some salted butter on top. When I have a good oven I am definitely trying to make my own.
In Finland no one calls it nisu anymore (which actually means wheat originally). But I've seen many Finnish-Americans still use this old Finnish word :)
@@MariMin well, I haven't seen anyone skip the butter in the US. You should try it. It tastes good. Specifically salted butter. I doubt you'll regret it.
@@tihk89 We're separated from Finnish as a living, changing language. Whenever that happens older words tend to stick around. We mostly call it pulla, though.
Hi Emmy!!! My sons and I love your show. He's 3 and is in love with your "gadget testing " videos. You should do an entire section if gadget tests. But I wanted to say I throughly enjoy all your videos. Your awesome Em. Keep up the good work.
Love the video, as always, and I love when Emmy uses metric measurements! We should use them more in the US :) But I can't be the only one who gets just a little kooky when she mixes up liters and grams for dry and wet ingredients 😅🤪
The title got me so excited for this video and to hear what you had to say about the taste. My great granddad reported that in his childhood in Norway they suffered what he called a depression. He said his mother sent him out to the woods to collect pine bark so she could make bread. He hated it and said it was as bitter as gall. Excellent video as usual. You describe things so well. I just love thy is channel and your charming little self😊
Yeah, I've had salted licorice (the massive candy store where I used to live had a surprisingly large selection) and what they don't tell you is it isn't table salt in the licorice. It's ammonium chloride and it's very different from sodium chloride. Most of them were pretty good (after the initial shock and a little acclimation) but one was so pungent I almost couldn't swallow. When I did and breathed out, it was like I had chugged half a bottle of ammonia, burning my nostrils and making my eyes water. Salmiak is definitely an experience, but don't think of it as "candy" in the traditional sense and definitely know what kind you are getting before you buy.
PoesRaven1984 I’m American and love regular black licorice, and found out about salted black licorice online. I asked for a bag of Swedish licorice for Christmas, and it slowly grew on me. It’s really good and entertaining to eat. It was kinda scary when I first got the ammonia nose rush though. Feels like your nose is stuffy but clearing out at the same time. Cool stuff.
I think that's one mistake people make when trying it for the first time. They expect candy, in other words they expect it to be sweet, when it should probably be described as a snack.
Matthew Anderson I’ve never tasted salted black licorice but I’m also an American who loves black licorice. From what I’ve experienced there’s not a whole lot of us. Or at least not around me
Hoo-hoo! Hello Emmy! I always refer to the links you give in the descriptions. Thank you again for appreciating the culture and traditions of various countries. It's always been very enlightening following your channel. Even though we're far away from each other geographically, the history of Nordic cultures and my region share similarities; it's good to be reminded of them. Please know that you're an inspiration to the future generations with your videos through teachers like myself. Lots of love - a devoted fan from Turkey
Aww, Ana is very sweet. I love this series. I like licorice, the black is my favorite. As a child it was great to love black licorice, everyone gave me their black jelly beans. Lol
I love liquorice too, but not the salty kind she's talking about. Salmiakki or salmiac liquorice is made with a different kind of salt, ammonium chloride, which tastes and smells of, you guessed it, ammonia! I like Pontefract Cakes, made here in the UK which are made with a tiny trace of just normal household salt, liquorice juice from the roots and anise oil. I grew up about 60 miles from Pontefract so liquorice has always been popular back home!
MsCherade9 - I would try it, even knowing it might be bad! When I lived in Texas we used to go to Mexico once a week, my.mother had her hair done in Mexico on Friday's. I used to buy these lovely candies from a small shop near the salon. They were small, pastel colored bumpy candy balls that were anise flavored with a little seed in the middle. The flavor was subtle and lovely. It's been fifty years since I had the candy. I have seen images online but never located any for sale.
I think this is my favorite series of recipes. She is always so respectful towards the people who created meals out of very simple or scarce ingredients. I LOVE her prison recipes, as most RUclipsrs would cheapen it with snarky talk about jailbirds, etc., and take cheap shots. I never see this in her videos. She does, yes, have that fantastic voice, in such contrast with the yelling and screaming that goes on on RUclips now.
Sweet! A goodnight video! 2AM here in Poland :O Hello again Emmy, just gonna mention here, that I truly enjoyed your Polish MRE tasting. Thanks for the great reviews! :D Keep up with the good work, and see you in further videos
I love salty liquorice because it kind of has an umami flavor to me. I used to not like it when I was little but I got used to it with fake liquorice Haribo. Now I like the hard stuff haha
This was incredibly interesting and it reminded me of a gentleman named Yule Gibbons that used to do commercials for a cereal I think. That was way back in the day. He used to eat all kinds of foresty things. I would love to taste this bread. So interesting and so creative for times famine. Thanks so much for sharing this. And thank you to Anna your Finnish friend for sending you the pine bark flour. Lots of love from Texas!❤️
@@fevre_dream8542 Yes its a famine food, native Americans also ate tree bark. The only famine it's used for now is for the lean times, of billion dollar companies. And while it does have other purposes, it's used as a filler even today. To increase profits, not because of famine times.
my new favourite thing is binge watching these series along with You made what and the as seen on tv products but i gotta say i love most of all catching the little pop ups when the camera focuses on the background :D I don't know why but it fills me with joy every time
Oh, this hard times recipe! I have been waiting for this, I thought you’d never make this because, well, it’s strange and hard to find and very regional to the Nordic countries (as far as I know).
I love that you are so adventurous (for lack of a better word lol ) in your eating, thanks for introducing us to odd and amazing eats! Love your channel! Godspeed!
I’m a little impressed that you pronounce “phloem” correctly. Many people don’t, or don’t even know what it is. But phloem is not really bark; it’s part of the vascular tissue of the tree trunk (the other part is xylem). By the way, if you cut through the phloem all the way around the circumference of a tree trunk, the tree will die. That’s called “girdling” a tree.
Some time ago I run into these videos of people making different sort of bread, making their own starters. It was very interesting actually, and it takes a long time! Buying bread from a shop, you wouldn't guess how much a process making proper bread is! It looks a very interesting hobby (videos were interesting too), and there is so MUCH to know.
This is cool. All of my Finnish friends were hardcore about their bread. They were so amused that I liked hearty breads, specifically dark breads, because they thought all Americans just ate nasty white bread. Like Bunny Bread. I laughed pretty hard and was like, "Ewwwwwww noooo."
This is very interesting to me. I love learning about unusual ingredients. Audrey Hepburn went through a famine in Holland when she was young. She spoke of using flour made from tulip bulbs.
I am ordering some REAL rye and making these. This will make my in-laws so happy❤ They immigrated to the U.S. both as children after WW2 and met in college. Then they learned their familied knew each other and their farms in Norway were only a small jog away from each other❤ thanks Emmy!
I remember that, Oroweat and Roman brands and they weren't alone. Dozens of "healthy" high fiber breads had an ingredient listed as "Crude Fiber" which turned out to be sawdust.
This is something my dad has talked a lot about.He just loves history and I think I've learned more from him about how we used to live than any history lesson. Thanks to him I know what birch sap straight from the tree tastes like and even as a drink. But pettuleipä is something I'm not sure I'd wanna try
if i eat licorice i often just suck on it and spit it out, if its the hardcore salty thing, so thats okay. it does wonders to make you salivate if your mouth is dry, and some are considered to be like throat pastils. if you're eating a lot of gummies and fluffy sweets, it makes a bit more sense to have a sweet soft licorice candy, since it gives your tastebuds a break from the onslaught of sugar, and when you have candies with both licorice and sugar flavors it does wonders to highlight the sweetness licorice is a lesser candy, i agree, its more of an side-player
I eat it daily and I love it. It's hard to imagine how someone doesn't like the taste of it, but of course, being Finnish it's very natural flavour to me. Nice to hear you can get it down. Spitting it out is a bit over exaggerated reaction in my opinion.
Dont like the salted one very much but regular is insanely good. favourite candy. Dont know what you have in america and its different from anything else.
Keep up the good work! I hate coming to your channel because it's so good, I'll spend hours watching your vids! Addictive! I spent one afternoon watching nothing but your testing of MREs and thinking of the history behind many of them, then looking up the countries of many, then watching that particular MRE tasting again. Wasn't how I'd planned to spend my Saturday, but very enjoyable.
i love this series emmy! from grapefruit steak to this, it’s always so fun! also, i’m part finnish and i’m pretty removed from its culture and really only grown up with super sour rye bread and cardamom buns so learning about other food finland has to offer is so exciting for me!
I love catching up when I find a new channel to subscribe to ! I've been with you for I believe a couple of months, and I love all the different types of videos you did, and the separate series are great ! Thank you so much Emmy ! You're such a sweet soul ! 🤗💕
They put wood pulp in our cheese so this is not too far off in the spectrum of what we're doing today. Personally we eat cheese slices or grate our own cheese over here! Lol
This is a woman that eats Durian and Noni, but says that salty liquorice is the worst thing ever! 😂 I love anise but I'm not a huge liquorice fan... that said, give me Salmiakki any day. Plus I have a horrific cough right now, and I hear that stuff is apparently good for coughs.
When I was a kid my favorite cough syrup had a generous amount of Ammonium Chloride (Salmiak) inside, and it was delicious. (I often feigned a cough just to have a sip!) It's sadly not around today, probably because we have better remedies now. It's actually an irritant and is supposed to stimulate production of slime to make it easier to get rid of that annoying itch. I sometimes wonder if it's the cause of my great love for salty Liquorice/salmiak!
This process kind of reminds me of amish bread. Usually someone gives it to you in a bag. You feed it w sugar, flour, and water and it sits on the counter. Great stuff to get ahold of
Finland is so far up north that in the Summer there's a couple months when the sun doesn't set, so it's like transitioning from evening directly to morning. The sun just goes onto the horizon at like 11:30 PM and sits there for an hour or two before it starts rising again
You really have great pronunciation! Fazer does make the best chocolate! and I loooveee salmiakki, I actually don't eat any candy except salmiakki and chocolate... I'm sad that we have forgotten our history so much and what our grandparents ate in the days when food was rationed out... I remember my greatgrandma telling me all about those times... I never heard of pettuleipä... maybe I need to dive back into our history and see what else my greatgrandma didn't have time to tell me about...
The hole im the middle is actually for storage of the bread! In old times when rye bread was baked in Finland a hole would be put to the dough before putting it into a "stone oven" (this kind of huge wood-operated stove that also kept the small houses warm in the winter) and when the bread was done, it was put on a skewer and hanged to the ceiling to dry. That's also why the pettuleipä has a hole too.
@@leeroy9374Didn't the link work for you? It works for me. It's an interesting and rather long article about Finns in Northern America living with American natives and assimilating with them. Finns were at that era less urbanized than other Europeans, practised slash and burn agriculture and hunting, had shamanistic traditions that were still alive. And both American natives and Finns are "silent cultures" where silence is respect and not a thing feared, where person's word is person's honor. They had cultural understanding with native Americans civilized Europeans did not.
Yay! I've been watching your videos for a few months now, but this is the first comment I've left. I literally clapped my hands in excitement when you announced your future plans to feature more videos on fermentation. I love love love learning about fermentation and cannot get enough of fermentation videos. Haha. It's so weird and niche, so I'm so glad for the future fermentation to follow!
Hello from a microbiologist who lives in Finland! :) goodies in the sourdough starter are lactobacteria and yeasts. Although many people call fungal species Saccharomyces cerevisiae the "yeast", the word "yeast" overall is just a general descriptive classifier based on how some microscopic fungi grow. An obvious example - its not the same stuff that is used for making bread, that gives vaginal infections (yeast infections or thrush), despite both being called "yeasts".
Hi! I was your cashier a couple hours ago, and I still cannot believe I met you! You’re so talented, interesting, and I absolutely love watching your videos 😊
Emmy can you buy a bread machine and make different recipes with it? In grade 4 every friday our teacher picked the best performing group and that group either made icecream with miltiple toppings or bread in a bread machine. My group was picked for bread and i was so SAD!! However, once she gave us each a warm slice at the end of the day, it was mind blowing!! Nothing like store bought bread! But im so scared to buy a bread machine because in my family we dont eat bread a lot....
Fun Fact. That hole is for drying that bread. In the olden times, farmhouses didn't have cabins where you put breads and other stuff, so people used to have drying racks near the ceiling and the stove.
THANK YOU! i asked Emmy that very question. so i wouldn't really need the hole, or even the round shape, if i preferred something, say, more rectangular.
@@Hollis_has_questions you don't need that hole. But it is there for the nostalgic reasons.
en.wikipedia.org/wiki/Ruisreik%C3%A4leip%C3%A4 here is a Wikipedia page about that
@@Hollis_has_questions one of the tastiest part of that bread is edges so making hole you can make more of it. also hole in middle makes it easier to slice when it is dried out
The racks were used for preservation, not just because they didn't have cabinets ;)
This reminded me of when I was like 5 or 6 and my mom was baking and trying to explain yeast when I asked about it. She said it was like little tiny animals in it and when you bake it the animals grow bigger. I clearly remember imagining little circus animals like elephants and tigers
That's adorable!
I think this should get illustrated and animated, it would work beautifully
Wow, that is a cute explanation!
this reminds me of spykids 2 i think where all the animals are small and then they grow lol
@@jenny9343 I saw that but a long time ago. Don't quite remember.
Hi, you said pettuleipä exactly as it should be said, good! :)
Best wishes from Finland.
Hooray!!! Thank you. 🇫🇮
I'v never heard of anyone doing this for anything for shits and giggles here. I can see why it would work, so I don't know WHY it isn't done more :D
I was just about to comment the same! Also "hyvää ruokahalua" was really well prononounced!
Kale Ling, yes I am! :)
Actually, we have kind of forgot this in everyday life, should do more. Pettuleipä for celiacs is an awesome idea!
@Kale Ling no, Finland has a huge selection of gluten free products and different kinds of gluten free flours available.
From what I can remember from school history lessons, pettu dust/flour was also used to stretch coffee and porridge, not just bread.. Can't imagine that those would taste any better. Also a fun fact; when vegetarianism was relatively new thing in finland, people used tell vegetarians to go and "Pure pettua!" ("Chew some pettu!") when food came up in conversation. :D Anyway, greetings from finland and have a happy halloween month. :)
Haha that's so interesting!
I haven't heard pettu being used to strech coffee but I've heard that dried dandelion root has been used for that purpose. (Ainakin isomummo aina puhu että se keräs voikukanjuuria kahvin jatkeeksi)
@mommymode1985 As a finn my absolute favourite is "porkkanalaatikko" or carrot casserole (although by quick search from google english version of carrot casserole isn't the same.) Other finnish christmas foods include swede casserole, liver and rice casserole, potatoe cassarerole, karelian pie and -hot pot. I could translate some recipes or try to find already translated recipes if you want 😊
Actually found a recipe that is close to mine from alternative finland, finnish carrot casserole, although I don't use nutmeg but the recipes change a little from family to family
I would also suggest cooking christmas ham the finnish way and coating it with a mix of breadcrumb and mustard :) I can help translate recipes if needed.
So exciting to see you making something Finnish! Kiitos!
Pettu really is an epitome of a hard times food though. Because the pine fibers are so difficult for the human body to digest, it's heavy and isn't recommended to be used in any other way than to stretch the existing flour. During bad times of famine in Finland many poor people died because they had to use mostly or sometimes fully pettu instead of flour and were unable to digest it, thus resulting in deadly health problems :(
Pettu has also been eaten in Finland as recently as the 1940, not out of fascination with our history, but as a result of the wars we'd been though against the Soviet Union. Even then we were mostly an agricultural society, and even when we were able to stand up against the Soviets the wars (Talvisota & Jatkosota) had a major impact in the nation's well being. Not to mention the war reparations we had to pay after WW2.
Once again thank you so much Emmy for showcasing this bit of our history!
The claim that pettu is harmful for your digestion is a claim based only on ignorance. Check it out (you can start from Wikipedia). It's basically one person who had this opinion which was repeated. Actually pettu is HEALTHY. If includes lots of flavonoids, vitamines and minerals. It's not bad for you. But it is hard to get and make, and gives stis stronger taste why it is not favored. But it has been traditionally used as nourishing food for the health reasons.
Pine bark was a staple of Native American diets. The word Adirondack is thought to come from the Mohawk word 'ha-de-ron-dah' meaning 'eaters of trees. When the white invaders showed up dying of scurvy, the Mohawk taught them how to eat coniferous trees because they are incredibly high in vitamin C, and scurvy is caused by a vitamin C deficiency. Even today many people drink pine needle tea for the nutritional benefits.
@@Aurinkohirvi yes but its hard for the body to digest
@@bruhdude6712 Don't know, haven't tried. I doubt that. And besides, one sh_ts what one can't digest.
@@Aurinkohirvi we dont need to try when people have tried before, therefore we can see both the good and bad
Beautiful, it was like a burst of Finnish soul just came out in the room while making this bread! I love Finland, my neighbouring country! The home of Sisu, sauna and very hard working people! Looking forward to seeing more on fermentation!
This seems like a bread that would really compliment a nice dark honey
Golly - you say good words!
hmm honey and pine sounds interesting.
And a lovely strong tea!
complement*
Yes dark honey would go well with famine bread. Let's pair a nice bottle of Chateau Douche with our sawdust cakes and rug shaving stew while we're at it...
Sour and bitter reminds me of some folks I know!
😂😂
Same!
DRAG THEM!
Yes! 😂😂
Right just dragging
I hope Brad from Bon Appétit sees this. Fermentation Friends would be an ideal name for a series of collabs. Just sayin. ;)
Kelly B omg yess
I would watch the hell out of that.
Yes! Mr "Wourder" would love this and I'd watch it all day!
Bremmy, my favorite food youtubers, though it would be very odd to see Emmy's edited as in Brad's videos.
Kelly B omg I love it
You pronounced Pettuleipä and Hyvää Ruokahalua perfectly! 👍 Many whishes from Finland!🇫🇮 Nice to see Finnish foods in Emmy made!🙂
Hit up brad from it's alive on BA for the fermentation series, maybe he'll collab he is pretty close to you
i support this 100%
Yes! That would be incredible!
YESSSSSS. DO IT.
Yes!
Brad is legitimately my hero
Uh, Emmy; there is yeast in your bread there. Sourdough 'starter' is a live yeast culture with lactobacilli. The reason you use the starter is because the live yeast can't survive drying like baker's yeast.
There are pine bark breads here in the US as well. The Ohlone Indians of Northern California made bread with acorn flour, pine flour and a yeast harvested from grape skins. They were already making it before the California Gold Rush.
I have to say the thing i love about your youtube channel is how respectful you are towards other cultures and their foods keep up the great work
I have to mention that you got pretty much the best version of pettu. Back on the starvation days pettu was the main ingredient. Any flour was scarce
So interesting! It's also so beautiful to see how generous people are to send you such fascinating things from around the world.
Emmy, you never fail to put the biggest smile on my face, how do you do it?!?! I was having a horrible day, but as always you're here to cheer me up! Keep up your amazing content and remember how amazing you (and all of my fellow lovelies) are!
Lady Gaga's ARTPOP Shiny Blue Ball
I had a very rough day as well. Here's to us having a better one tomorrow. ☺️ I was going to go to bed early after this long day, when I noticed Emmy posted a new video. She made me smile 😁 as soon as I heard one of our favorite "lovelies" words. Really enjoyed this video, very interesting! HI and THANK-YOU for making me and so many of us smile EMMY! 🤗.
The positive of staying late past a good bedtime is a lovely video from the lovely Emmy. Yet again another great and informative video!
🙌🙌🙌
I absolutely agree. I'm watching this in Ireland and it's 1.50am! Love these videos ☺️
I love how whatever country Emmy is making or tasting food from she respects and truly embraces it the culture so well with appropriating it! She also has such a calming and honest presence! I love your content!
I'm eager to see what you'll be sharing with us for Halloween.👻🍊🐱
lifeisablessing she had a bunch of live mealworms on her IG 🤢 so probably something with them
🎃👻🤫
I love love love how absolutely enchanting Emmy is, she obviously loves what she does and it's so refreshing to see, love from New Zealand ♡♡
I completely love that there are no downvotes! Shows how non-toxic your community is. Love and respect! Thanks for another great video and for more interesting content!
There are sadly 53 as I type this, but downvotes are inevitable on youtube, now matter how high-quality the content or how uncontroversial the creators are.
I think there are so many videos, and people feel like there are so many to choose from they get really picky about what they like. You could have a great video, and say one small thing someone somewhere doesn't fully agree with and get a dislike. I'm surprised that she doesn't have more dislikes after saying that she doesn't like it much without butter.
*There are 87. Some people simple-minded.*
Not to be rude, but downvotes aren't representative of a 'toxic' community unless it's a sudden influx after, say, some drama. It usually means the person didn't like something about the video; whether it be the editing style or subject matter.
I thought they were donuts from the thumbnail but I love sourdough, I don't know if I can handle the bitterness though.
I don't know why, but I really like bitter foods. Maybe I don't have properly functioning bitter receptors on my tongue or something, but food that's often described as bitter, often either has not taste, or has a nice tart taste. I also prefer to eat unripened bananas, because they taste better than ripe ones.
That is really interesting, although I don't like over ripe bananas either. I freeze them and make banana bread with it later 😊
Butter first. add a little honey. Maybe jam. But in a real bad situation, you probably had none of those things. You would just happy to have anything at all, and stay alive.
I think the one thing I'd take from Finnish hard times would be Kilju, essentially a sugar-wine brewed just for the alcohol content to escape the realities of what Finland went through economically... :P
@mommymode1985 yes we do :D
They say it's can be brewed so strong it can kilju...
"Kilju" can be translated as "scream", as in, someone tells you to scream. Tells you everything you need to know about it really. 😊
Thomas Koren The law has changed. Vesikilju is now legal.
I am a very picky eater, so I am amazed by all the different foods you try. I love your facial expressions, you can tell when you really like something and when you particularly don't care for something.
Can you make amish bread? apparently it’s a bread that doesn’t require baking. my mom’s friend made it for us one time when i was a child and i actually liked it.
Monica yesss!
Well there is the Amish bread which is just a sourdough bread for the sick... and then the one that popped up in the 90's which still has to be baked and has nothing to do with the Amish
You would have to share a recipe. No such no bake Amish bread online.
Amazing how so many cultures from different corners of the globe have a sour bread of some kind 😊 sourdough loaves, injera, this pettuleipä, so cool!
Is the bark bread worse than it's bite?
LMBO
That is the dadiest of jokes!
Lol
opimus
The bite might be better than the bark in this instance
Bread that barks does not bite.
That look of joy @10.49? I just welled up with tears of empathy ... so much love for this
I just started my sourdough starter a few weeks ago, I make my own kombucha, beet kvass and sauerkraut as well. Super excited for a series on ferments!
brieri1 yeeeees!
Is it wrong that i almost started to cry when i saw that emmy had made a video about finland? (I'm finnish and a hardcore emmy fan lol)
As a third-generation born Finnish-American I was unfamiliar with this bread, but I do love a very different Finnish bread: pulla/nisua. It's flavored with cardamom and is so good with some salted butter on top. When I have a good oven I am definitely trying to make my own.
In Finland no one calls it nisu anymore (which actually means wheat originally). But I've seen many Finnish-Americans still use this old Finnish word :)
@@tihk89 old people still call it that, sometimes
No one in Finland eats pulla with butter, at least I've never seen that happen
@@MariMin well, I haven't seen anyone skip the butter in the US. You should try it. It tastes good. Specifically salted butter. I doubt you'll regret it.
@@tihk89 We're separated from Finnish as a living, changing language. Whenever that happens older words tend to stick around. We mostly call it pulla, though.
Thank you Anna for all the goodies, thank you Emmy for making something _with_ them!
Loving this video as a proud Finn!! great job Emmy
Thank you!❤️
Hi Emmy!!! My sons and I love your show. He's 3 and is in love with your "gadget testing " videos. You should do an entire section if gadget tests. But I wanted to say I throughly enjoy all your videos. Your awesome Em. Keep up the good work.
Love the video, as always, and I love when Emmy uses metric measurements! We should use them more in the US :) But I can't be the only one who gets just a little kooky when she mixes up liters and grams for dry and wet ingredients 😅🤪
"Hard Times" is my favorite series of yours. I wish there was a whole channel dedicated to this topic. It's so interesting
Hi Emmy. Long time fan. You should try red eye gravy. As much as you love coffee, it should be right down your alley!
John Weber I second this! It's intense but delicious :D
The title got me so excited for this video and to hear what you had to say about the taste. My great granddad reported that in his childhood in Norway they suffered what he called a depression. He said his mother sent him out to the woods to collect pine bark so she could make bread. He hated it and said it was as bitter as gall. Excellent video as usual. You describe things so well. I just love thy is channel and your charming little self😊
😊😊😊
Yeah, I've had salted licorice (the massive candy store where I used to live had a surprisingly large selection) and what they don't tell you is it isn't table salt in the licorice. It's ammonium chloride and it's very different from sodium chloride. Most of them were pretty good (after the initial shock and a little acclimation) but one was so pungent I almost couldn't swallow. When I did and breathed out, it was like I had chugged half a bottle of ammonia, burning my nostrils and making my eyes water.
Salmiak is definitely an experience, but don't think of it as "candy" in the traditional sense and definitely know what kind you are getting before you buy.
PoesRaven1984 I’m American and love regular black licorice, and found out about salted black licorice online. I asked for a bag of Swedish licorice for Christmas, and it slowly grew on me. It’s really good and entertaining to eat. It was kinda scary when I first got the ammonia nose rush though. Feels like your nose is stuffy but clearing out at the same time. Cool stuff.
I think that's one mistake people make when trying it for the first time. They expect candy, in other words they expect it to be sweet, when it should probably be described as a snack.
Matthew Anderson I’ve never tasted salted black licorice but I’m also an American who loves black licorice. From what I’ve experienced there’s not a whole lot of us. Or at least not around me
@@matthewanderson1916 Quit with that Swedish crap and treat yourself with some real Finnish salmiakki!
Oh! I always thought it tasted like ammonia, but I didn’t know how true that was.
Hoo-hoo! Hello Emmy! I always refer to the links you give in the descriptions. Thank you again for appreciating the culture and traditions of various countries. It's always been very enlightening following your channel. Even though we're far away from each other geographically, the history of Nordic cultures and my region share similarities; it's good to be reminded of them. Please know that you're an inspiration to the future generations with your videos through teachers like myself. Lots of love - a devoted fan from Turkey
Aww, Ana is very sweet. I love this series. I like licorice, the black is my favorite. As a child it was great to love black licorice, everyone gave me their black jelly beans. Lol
I love liquorice too, but not the salty kind she's talking about. Salmiakki or salmiac liquorice is made with a different kind of salt, ammonium chloride, which tastes and smells of, you guessed it, ammonia! I like Pontefract Cakes, made here in the UK which are made with a tiny trace of just normal household salt, liquorice juice from the roots and anise oil. I grew up about 60 miles from Pontefract so liquorice has always been popular back home!
MsCherade9 - I would try it, even knowing it might be bad!
When I lived in Texas we used to go to Mexico once a week, my.mother had her hair done in Mexico on Friday's. I used to buy these lovely candies from a small shop near the salon. They were small, pastel colored bumpy candy balls that were anise flavored with a little seed in the middle. The flavor was subtle and lovely. It's been fifty years since I had the candy. I have seen images online but never located any for sale.
MeToo!
Wow. Everytime I think you cant do any better of a video, you do. I am blown away. Thank you.
amagad! finnish stuffs. granny made pettuleipä sometimes for us! :D
Granny's are the best. ❤️
I think this is my favorite series of recipes. She is always so respectful towards the people who created meals out of very simple or scarce ingredients. I LOVE her prison recipes, as most RUclipsrs would cheapen it with snarky talk about jailbirds, etc., and take cheap shots. I never see this in her videos. She does, yes, have that fantastic voice, in such contrast with the yelling and screaming that goes on on RUclips now.
A sourdough starter is definitely yeast-based. So you *do* have yeast alive and working.
Well done. Congrats.
I loved the music in this one, really does feel like the north in winter.
Sweet! A goodnight video! 2AM here in Poland :O
Hello again Emmy, just gonna mention here, that I truly enjoyed your Polish MRE tasting. Thanks for the great reviews! :D
Keep up with the good work, and see you in further videos
❤️🇵🇱❤️
i always watch emmy at nightime to help me fall asleep her voice really sooothes me for some reason
I love salty liquorice because it kind of has an umami flavor to me. I used to not like it when I was little but I got used to it with fake liquorice Haribo. Now I like the hard stuff haha
This was incredibly interesting and it reminded me of a gentleman named Yule Gibbons that used to do commercials for a cereal I think. That was way back in the day. He used to eat all kinds of foresty things. I would love to taste this bread. So interesting and so creative for times famine. Thanks so much for sharing this. And thank you to Anna your Finnish friend for sending you the pine bark flour. Lots of love from Texas!❤️
Basically what you buy at the store now in some products, cellulose-aka wood pulp filler.
Good if you're trying to stretch limited resources though
@@fevre_dream8542 Yes its a famine food, native Americans also ate tree bark. The only famine it's used for now is for the lean times, of billion dollar companies. And while it does have other purposes, it's used as a filler even today. To increase profits, not because of famine times.
Actually, the cellulose in food nowadays comes from vegetables like potatoes.
@@spencers4121 Cinnamon is technically wood cellulose.
it is put in Parmesan cheese too
my new favourite thing is binge watching these series along with You made what and the as seen on tv products but i gotta say i love most of all catching the little pop ups when the camera focuses on the background :D
I don't know why but it fills me with joy every time
You should try to make ruisleipä! It's so freaking good!!!!
I LOVE fermented foods. So excited for this new series!
Oh, this hard times recipe! I have been waiting for this, I thought you’d never make this because, well, it’s strange and hard to find and very regional to the Nordic countries (as far as I know).
I loved seeing a pair of little hands that helped with the stirring!
I just love this channel
I love that you are so adventurous (for lack of a better word lol ) in your eating, thanks for introducing us to odd and amazing eats! Love your channel! Godspeed!
Hi emmy! Hi my co-early lovelies!
I can’t believe people thumbs down her .. like her voice is so sweet and soft ..
I’m a little impressed that you pronounce “phloem” correctly. Many people don’t, or don’t even know what it is. But phloem is not really bark; it’s part of the vascular tissue of the tree trunk (the other part is xylem). By the way, if you cut through the phloem all the way around the circumference of a tree trunk, the tree will die. That’s called “girdling” a tree.
Some time ago I run into these videos of people making different sort of bread, making their own starters. It was very interesting actually, and it takes a long time! Buying bread from a shop, you wouldn't guess how much a process making proper bread is! It looks a very interesting hobby (videos were interesting too), and there is so MUCH to know.
You should check out Phyllis Stokes’s RUclips channel - she does a lot of wonderful recipes from the 1950s!
I was thinking the same thing!
I love Ms. Phyllis so much!! ❤️
Thanks for the recommendation!
I agree! I just love both Emmy and Phyllis! THE BEST of the best! Hugs. 😁
Yes, she make down home foods
you are so luminescent. I hope to follow you and learn. Cheers for you to be so put together in your videos. I am so fortunate to find you!
This is cool. All of my Finnish friends were hardcore about their bread. They were so amused that I liked hearty breads, specifically dark breads, because they thought all Americans just ate nasty white bread. Like Bunny Bread. I laughed pretty hard and was like, "Ewwwwwww noooo."
another american that loves hearty dark breads !
Gotta love Pumpernickel!
White bread isn’t gross but it’s really only good for sandwiches other than that no dark breads are so good
Nothing better than a warm baguette. Proud french here !
Bunny bread is just soooo gross to me. I prefer raisin/cinnamon swirl, or butter bread.
This is very interesting to me. I love learning about unusual ingredients.
Audrey Hepburn went through a famine in Holland when she was young. She spoke of using flour made from tulip bulbs.
Very interesting! It's fun to learn about. I would love to see your recipe for sourdough waffles, too. I'm interested in the fermentation sensation!
I am ordering some REAL rye and making these. This will make my in-laws so happy❤ They immigrated to the U.S. both as children after WW2 and met in college. Then they learned their familied knew each other and their farms in Norway were only a small jog away from each other❤ thanks Emmy!
My mom told me that in the 70s in the US there was a brand of bread made with wood in the flour. It's no longer made.
I remember that, Oroweat and Roman brands and they weren't alone. Dozens of "healthy" high fiber breads had an ingredient listed as "Crude Fiber" which turned out to be sawdust.
Also, those with cellulose in their ingredients list.
This is something my dad has talked a lot about.He just loves history and I think I've learned more from him about how we used to live than any history lesson. Thanks to him I know what birch sap straight from the tree tastes like and even as a drink. But pettuleipä is something I'm not sure I'd wanna try
You should try and make miso paste!!!
I am so excited about this fermentation series! Yesss.
Salty licorice is an experience. I can get it down but I’d rather not. It confuses my schema for “candy.”
if i eat licorice i often just suck on it and spit it out, if its the hardcore salty thing, so thats okay. it does wonders to make you salivate if your mouth is dry, and some are considered to be like throat pastils. if you're eating a lot of gummies and fluffy sweets, it makes a bit more sense to have a sweet soft licorice candy, since it gives your tastebuds a break from the onslaught of sugar, and when you have candies with both licorice and sugar flavors it does wonders to highlight the sweetness
licorice is a lesser candy, i agree, its more of an side-player
I eat it daily and I love it. It's hard to imagine how someone doesn't like the taste of it, but of course, being Finnish it's very natural flavour to me. Nice to hear you can get it down. Spitting it out is a bit over exaggerated reaction in my opinion.
Dont like the salted one very much but regular is insanely good. favourite candy. Dont know what you have in america and its different from anything else.
@@MrZarewna No ei kyl kaikki suomalaisetkaa tykkää salmiakista :( söin pienenä enemmä mut riippuu toki vähä nykyää meneekö vai ei.
@@breadcatto Ei tieteskään, mutta prosentuaalisesti puhuen selvä enemmistö tykkää ja varsinkin muihin maihin verrattuna.
Keep up the good work! I hate coming to your channel because it's so good, I'll spend hours watching your vids! Addictive! I spent one afternoon watching nothing but your testing of MREs and thinking of the history behind many of them, then looking up the countries of many, then watching that particular MRE tasting again. Wasn't how I'd planned to spend my Saturday, but very enjoyable.
Have you tried sassafras tea? Or another of my childhood favorites is PB buckeye balls!
Mmm...Sassafras...natures uncarbonated root beer lol
You can sip it in the morning, sip it in the evening, even at quarter to 3...
i love this series emmy! from grapefruit steak to this, it’s always so fun!
also, i’m part finnish and i’m pretty removed from its culture and really only grown up with super sour rye bread and cardamom buns so learning about other food finland has to offer is so exciting for me!
Yay!!!! emmiators unite!!!!
I love catching up when I find a new channel to subscribe to ! I've been with you for I believe a couple of months, and I love all the different types of videos you did, and the separate series are great !
Thank you so much Emmy ! You're such a sweet soul ! 🤗💕
They put wood pulp in our cheese so this is not too far off in the spectrum of what we're doing today. Personally we eat cheese slices or grate our own cheese over here! Lol
I'm in a hotel right now in Helsinki and i had this for breakfast with harvarti cheese, red pepper and salmon. Amazing!
This is a woman that eats Durian and Noni, but says that salty liquorice is the worst thing ever! 😂 I love anise but I'm not a huge liquorice fan... that said, give me Salmiakki any day. Plus I have a horrific cough right now, and I hear that stuff is apparently good for coughs.
When I was a kid my favorite cough syrup had a generous amount of Ammonium Chloride (Salmiak) inside, and it was delicious. (I often feigned a cough just to have a sip!)
It's sadly not around today, probably because we have better remedies now. It's actually an irritant and is supposed to stimulate production of slime to make it easier to get rid of that annoying itch. I sometimes wonder if it's the cause of my great love for salty Liquorice/salmiak!
This process kind of reminds me of amish bread. Usually someone gives it to you in a bag. You feed it w sugar, flour, and water and it sits on the counter. Great stuff to get ahold of
It looks like old-fashioned gingerbread.
@Amanda Imhoff I've never gotten to make handmade gingerbread.. maybe I can do it this holiday? :3 I love this time of year.
Your knowledge simply blows me away....you must have a very high education. Love it!
Can you please make unleavened bread...
NO WAY! I'm a MT girl too. Actually it's where I live. I love my mountains🌄 I love my big sky's🌇. Very nice to meet you Emmy❤😊👋
"Rye that was grown in moonless nights"?
What type of witchery is this?
Finland is so far up north that in the Summer there's a couple months when the sun doesn't set, so it's like transitioning from evening directly to morning. The sun just goes onto the horizon at like 11:30 PM and sits there for an hour or two before it starts rising again
Im so glad you made this! Videos like these make me feel proud to be a finn!
Hoo-hoo!
You really have great pronunciation! Fazer does make the best chocolate! and I loooveee salmiakki, I actually don't eat any candy except salmiakki and chocolate... I'm sad that we have forgotten our history so much and what our grandparents ate in the days when food was rationed out... I remember my greatgrandma telling me all about those times... I never heard of pettuleipä... maybe I need to dive back into our history and see what else my greatgrandma didn't have time to tell me about...
I can't believe I'm just now finding out you live in Rhode Island!! Me too! Once you said Providence and seven stars bakery I was like omg!!
🙌
hello from your northern neighbor over on cape.
This reminds me of Amish friendship bread. You give the starter to friends since it’s so much. ❤️
Make your own yogurt :)
The hole im the middle is actually for storage of the bread! In old times when rye bread was baked in Finland a hole would be put to the dough before putting it into a "stone oven" (this kind of huge wood-operated stove that also kept the small houses warm in the winter) and when the bread was done, it was put on a skewer and hanged to the ceiling to dry. That's also why the pettuleipä has a hole too.
I'm half fin and ojibwe... I know nothing about my Finnish heritage and that saddens me. My last name is Ammesmaki.
This story touches you then: yle.fi/uutiset/osasto/news/findians__the_story_of_finns_distant_cousins/9087943
@@maramultiainen6024 nothing happened 😩😩
@@leeroy9374Didn't the link work for you? It works for me. It's an interesting and rather long article about Finns in Northern America living with American natives and assimilating with them. Finns were at that era less urbanized than other Europeans, practised slash and burn agriculture and hunting, had shamanistic traditions that were still alive. And both American natives and Finns are "silent cultures" where silence is respect and not a thing feared, where person's word is person's honor. They had cultural understanding with native Americans civilized Europeans did not.
Yay! I've been watching your videos for a few months now, but this is the first comment I've left. I literally clapped my hands in excitement when you announced your future plans to feature more videos on fermentation. I love love love learning about fermentation and cannot get enough of fermentation videos. Haha. It's so weird and niche, so I'm so glad for the future fermentation to follow!
Hello from a microbiologist who lives in Finland! :) goodies in the sourdough starter are lactobacteria and yeasts. Although many people call fungal species Saccharomyces cerevisiae the "yeast", the word "yeast" overall is just a general descriptive classifier based on how some microscopic fungi grow. An obvious example - its not the same stuff that is used for making bread, that gives vaginal infections (yeast infections or thrush), despite both being called "yeasts".
hoo-hoo?
Hi! I was your cashier a couple hours ago, and I still cannot believe I met you! You’re so talented, interesting, and I absolutely love watching your videos 😊
Thanks, Alaina. 😊
Emmy can you buy a bread machine and make different recipes with it? In grade 4 every friday our teacher picked the best performing group and that group either made icecream with miltiple toppings or bread in a bread machine. My group was picked for bread and i was so SAD!! However, once she gave us each a warm slice at the end of the day, it was mind blowing!! Nothing like store bought bread! But im so scared to buy a bread machine because in my family we dont eat bread a lot....
i picked one up at a church thrift for less than ten bucks. look for 2nd hand, then your investment isnt so big.
I did the exact same thing and got a never-used machine for 20 bucks. I have to be careful not to use it too much or I'll become loaf-shaped myself.