Handling Baking Stress with Jon and Luis
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- Опубликовано: 25 июл 2024
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona 
Хобби
How in the world are these guys able to discuss deep thoughts, while simultaneously performing tasks that require a decent amount of focus/attention?! When people talk to me while I’m making cheese or sourdough bread or whatever, I have to tell them “don’t talk to me! I’m focusing!” 😅
Watching your beautiful dough being weighed, stretched and handled was a lovely counterbalance to the trickier content of your conversation. Live artistic composition 😊
I needed this today, thank you
"Biology doesn't have a 40 hour work week." ❤❤❤❤❤
That's a wonderful living dough being scaled out of that mixing bowl.👍
What is this seeds you are planting in to the dough and making a flips??
I find all of this fascinating. I wish I was a younger man I’d love to join your crew!
@7:39, feeding your starter three times a day is very normal for some bakers. Chad Robertson at Tartine does that.
I believe he also has a whole grain starter which moves quicker than a starter fed with white flour. As with so many things in life…it depends.
I decided for the 5th time to make sourdough starter and after 2 weeks it never rises. Smels sour, like apple vinegar, but not a single yeast activity. Idk where do people take the wild yeast from...
What kind of flour are you using? Are you using a scale to measure? How much are you discarding before feeding.
@@MichaelRei99 I'm using scale. Been going 1:1:1 at the beginning. 10g of everything. Then it got very sour. I changed slowly to 1:2:2. Still nothing. Went to 1:4:4 for 4 days. Still nothing.
About the flour, I'm using spelt flour but a kind without bran. Very high gluten content.
@@SeeNyuOG Whole wheat flour works for me.
@@joemorgenstern9846 in 3 days, after nothing happens, I plan to add like 20% of whole rye flour.
Took me 2 months to get it going. Have to be patient. If you’re expecting one in 7 days, it’s not happening. Takes weeks to get a good one going. Keep going!