Wow, 00:20

💥💥🍔🍻🐿️

Keep the videos coming! Good job

Lovely - looks like a fun thing to do with kids and to teach them some basic baking skills! Nice to see you again, seems like it's been a while.

Thanks!

Followed the recipe exactly. This recipe was questionable at best. It isn't a cracker, but rather, butter with a dash of sourdough starter in it. So incredibly greasy (worse than KFC) as the crackers soaked every surface they came into contact with heavily with butter...but it would have been much better with 1/5 the amount of butter (or less) than was called for...and that would have still been buttery and delicious. Also, took almost an hour to cook since the butter limited the browning.

Thank you for sharing a wonderful recipe. I made these last night and they were delicious.

Wow watching you slice that dough and just barely missing your fingers is freaky. Do you count your fingers at the end of each day?

This is awesome.. might try with some cinnamon sugar or bbq rub.. thanks for the inspiration!

Thank you for the tip, I will definitely try this! As opposed to what someone said, I kinda liked that you accidentally messed up and were cool to show it and just redo the process. I like your spontaneity!

Got 'em in the oven now. Can't wait to dig in.

Congrats on the success! Your team has worked so hard to get here!

Thanks for the reality of your videos, most people would have edited out the the oopsie moment and just show the perfect end result but you used it to let us know what not to do 🥰... gonna try this recipe 🤗

Great contents for homemade bakers. Thx!!

Thank you for a easy and yummy way to make a savory snack using discard! 340 degrees for 10-18 minutes should make them good to go! You do have to keep a watch on these as they bake; i.e., you may want to check doneness with a clean finger nail after 14 minutes.

If you’re teaching and mess up this bad - don’t show Redo

What about adding some Cheese to the discard?😉

Thanks for the fine example of an 'oops' moment!😂 Proof has been a blessing to me. I'm gonna try this for sure!

👍

So 200 g. Discard and 50 g melted butter

The process is gratifying to the baker. The final end result is the delicious bread which we as bakers want to share. Well done. 😊

Fiun fact for yall.... If you get caustic on your skin or otherwise flush it out with vinegar or lemon juice, something acidic will neuatralise the caustic and then you can flush off with water. 4% caustic is child play lol, I've had 60% industrial strength splash into my eyes as an apprentice chef ... I can still see sort of !!!

Nothing like sone caustic soda to clean the innards out 🤕

I love making cheesecake out of labneh, lived it China in a small town before and couldn't find cream cheese. Found out about labneh and how to do it😂

Started watching y'all when you were still in the garage. Loved it then and love it now

What do you mean by Raided!? Thats terrible man. Sorry to hear.

This is mazing....... Im an X. Chef and was always amazed at baking with yeast....used to spend my 30 min breaks at the bakers behind the restaurant when I was a 16 yr old apprentice...... Just got back into making bread at home and tried ciabatta first...... So glad to hear that even the pros struggle LOL...... Learned soo much here , the techniques, science , explanation just AMZAING. thankyoiu 😍

Oh man, I've been watching your videos since garage days. This brings back memories. Very happy to see the progress.

recipe please🙏

3 ingredients

CRICKY what a journey KEEP THE DREAM ALIVE SON Aussie Aussie Aussie GDAY MATE from brisbane Australia

Wow nice🙏🤗

Your videos are not just helpful-they’re hopeful! Thank you!

God Bless you!!!❤

I heard him say 60 grams of jalapeno per loaf but how much for the cheese.

That was sweet. Back in the day, I always hated the Thanksgiving production because (even with a staff of bakers) I literally worked three days straight by taking a nap every eight hours. By 5:00 pm on Wednesday when we closed, I couldn’t walk on my feet they hurt so badly. I challenge anyone to find someone more dedicated to their craft than bakers.

Your family saga is pretty astounding! It makes me happy to see a business make such a difference by doing good things.

Absolutely beautiful 💚 Happy Thanksgiving 🎉🎉

I just found your channel. As a lifelong Bread Baker your calm, rational, instructional demeanor is far better than the old Italian guy pointing and swearing at me in a language I couldn't understand when I was coming up in the ranks. You're a treasure mate.

As an old timer Baker using a traditional deck, that oven probably cost more than my house.

Discard is amazing for pancakes and waffles, adds the acidity and complexity you're looking for in the pancake batter. :)

Started watching you back then. Started baking sourdough then. I still have the same starter I've been using since. My starter is made with King Arthur WBF but I bake with Ancient grains which I grind myself such as Spelt, Einkorn and Khorasan. Spelt is my personal favorite and sometimes I blend the different berries with surprisingly satisfying results. My sister has told me never to show up at her house without a loaf. I've followed you over the years unfortunately I'll probably never get out to Arizona to meet you and taste your bread. I'll be turning 70 this Saturday wishing that I was younger to not only travel to Arizona but also to be able still to eat a lot of bread. Best wishes in your pursuit of baking your bread and securing your place in the bread baking world.

I've used the discard in bread I've made with fast acting yeast, it vastly improves the flavour. I've also used it in packet bread mixes with the same results

Thank you for this excellent review on the starter lifecycle. I myself like to use starter made from wholegrain rye. Would you say this reacts te same as your wholgrain wheat starter?

I always have some waste when starting a starter (after a few months of not making bread), but when it's very active I mix some with a bunch of flour to dry it as much as possible and then put it in the fridge. That remains a nice backup when something fails with the new starter and works for at least 1-2 months.

distilled water ? temp ?

agreed, it's pretty much a sin to waste, especially organic flour. you can make great stir-fry flatbreads from it!

I didnt think I would be watching an hour long video about baking bread but here I am.

do use a filter for the water?

The old saying, keep your nose to the grindstone, applies. The man running the grindstone had to make sure that the grain didn't catch on fire