@FoodMaker369, thank you!!

@kirtirajpoojary, no, you don't need to add sugar while proofing.

@dennis, I love this idea, thanks! A great way to sneak some vegetables into my daughters. Sarah

@zippers2, how would heating it kill it when the yogurt with the oat yogurt (good bacteria) hasn't even been added when we heat the pot? It's fine under 40 degrees, which is when we add it. Have a watch of the video again and you'll see what we mean!

Thanks @gary, that's very kind of you!

@gary, glad you appreciate that information. We also feel those are very important points! Sarah

@agnieszkapaszko7909, We are so glad to hear our video helped you to make an egg for your mom!! Thanks so much for writing to tell us! Sarah

@mario, yes, sure you can add some cacao! You'll need to add more water to it to have the right texture.

Thank you guys! It's much appreciated :)

@mariotheophanous9144 ahh, you're so welcome @mario! Thanks to you for your interest in our channel!

@jonathan, unfortunately, no, a food processor won't work as it's not powerful enough.

@mildtotemperate, hola!

@kezia, you're very welcome! Thanks for taking the time to thank us!

@thefitboydv, yes, we learned that after making the video. You can see some discussion on that in the comments... But thanks for your compliment on our recipe!! At some stage we'll get to making an actual multi-grain bread.

@geram1405, thanks for your comment. We also live where pounds are used for many things, but in baking the metric system should be used because the imperial system (pounds) is not precise enough and using it could cause errors in the final result!

@FBEDITZCR7, Guillermo makes three loaves a week. It does take some effort, but effort is genuinely required for something genuinely high quality! For us, it's worth the effort to eat delicious and healthy bread regularly! Sarah

@Cathy, you're welcome!

@anastasia, nutmeg is such a good idea. We add nutmeg, star anise, and cinnamon to our shepherd's pie, so nutmeg absolutely makes a lot of sense for mashed potatoes. We'll try it next time. Thanks!!

@odell, nous sommes vraiment heureux de recevoir un commentaire du Nouveau-Brunswick!! I absolutely understand the time constraints. It's fine to do as you propose and to put it in the fridge a 4 and bake the next day at 10-11. You can leave it in the fridge for that long (18 hours), just not too much longer than that. It would still be fine, just might not rise as much. The second option is more risky. The bread might over-proof and hence not rise properly. We recommend going with the first option! Let us know how it works out! Sarah

@ merci de votre réponse! 😊

@real_orfake3468, ahhh, it's our pleasure. So glad to hear it's helpful to you and you made an egg for breakfast yesterday! Thanks for writing to tell us.

@semi6004, here's a blog with recommendations for substitutes: food52.com/blog/26944-best-allspice-substitutes#:~:text=The%20brand%20also%20recommends%20using,for%20one%20teaspoon%20of%20allspice.

@dominic, but that's how people make quick icing: with icing sugar!! That's the way I've always done it. Otherwise, it takes more time and is more complicated. With this very basic icing, at least you don't have weird chemicals like you find in pre-made icing. Don't worry, at some stage we'll make a video on more sophisticated icing options for advanced bakers like yourself! 😉 Sarah

Actually, @dominic, perhaps it's less the time then the price of the ingredients I would say. If you are interested in making a more advanced icing, try the whipped buttercream frosting we use in our red velvet cake recipe. You'll find it at 1:45 in the video!! Here is the link: kzbin.info/www/bejne/ip3MnJaDd6asra8

@berenice, the quantities are written on the screen when the ingredient is shown. Can you try watching on another device? For some reason, your screen must not be showing them.

@patty, I'm fairly sure we give the temperature in the video. Did you watch the whole video?

@patty, hi again. It's there at 5 minutes, 50 seconds. Thanks for making our nata recipe!

@karmendemirchyan, thank you so much for your interest and comments on our videos! We really appreciate it! Love to hear that you made the raw salsa verde. I think you had also asked if we had a recipe with cooked tomatoes. We have one with cooked tomate verde. It was our first video ever, so please excuse the sound quality! Here's the link: kzbin.info/www/bejne/pqHagq1-e9hll9k Here is another Mexican salsa recipe video: kzbin.info/www/bejne/bIC8qWNshtutj6c No tomatoes in that one, but habanero peppers!

@karmendemirchyan, that's it, that's all. Crazy right? You're very welcome!!

You're welcome!

@karmendemirchyan, it's better not to because the seeds absorb a lot of the water and the dough will be too liquid without the seeds. We hope to post another bread recipe without seeds soon.

Wow, @karmen, that means the world to hear you've made our marmalade recipe three times! Thanks for telling us! Next time, maybe you can post it on our Facebook page, we would love that! Thanks so much for your support!!!

Wonderful! I'm so glad your wife approved. Kudos to you three for making it, it's a lot of work! Happy to hear it turned out perfectly!

@777-Phil, yes, you're right, it's a lot of oil, but as it's a replacement for butter I'm not too worried about the fat content! It can't be worse for you than having butter as these are healthy oils (in moderation of course)!

Oil is what vegan butter is made of…

@@emilyjensenwolf3818 thank you...!

@cheesydinos, no, you don't need to flip them. We have a video for when you flip it. And also scrambled and poached egg videos. Just search "eggs" in our channel!

@@GuillermoandSarah wait, so how do you cook the top whites? wouldn't that give you salmonella? just wondering

@@cheesydinos the whites will still be cooked and the bacteria killed. Eggs don't always have salmonella, it's only about 1 egg in 20,000 eggs that have salmonella, and that doesn't mean you'll get it from not cooking the yoke. Yes there is a teeny tiny risk from eating a sunny side-up egg. I've eaten them my whole life and never had food poisoning and I've never heard of anyone I know getting it. Do you live in the US? I know that there people for some reason seem to be overly concerned about it. I'm Canadian and it's not really a thing we worry much about. Note that the 1 in 20,000 egg quote is from the USA.

@@GuillermoandSarah im honestly also from canada, i was just wondering as i've heard of it before.

@@cheesydinos we're happy to hear from a fellow Canadian! Where are you located? Cheers, Sarah

@jomuBiH, thanks for your comment. Did you try making icing from our video? Ginger cookies sound delicious! We'll have to try to make those.

Qué bueno que la hiciste! A nosotros nos gusta mucho. Gracias por escribirnos!🙂

@dominic, yes, absolutely it would! We had it in a pumpkin spice latte. So good!!!

@themetalfan, thanks!! We don't have a recipe in cups because in baking you really should use measurements that go by weight as it's much more accurate. Cups is not nearly accurate enough for bread baking. If you use cups you risk the bread turning out badly. The size of the loaf pan: length= 8.5 inches, width = 4.5 inches, height = 2.5 inches. Hope that helps!

@@GuillermoandSarah Alright Thank you :)

@themetalfan, you are very welcome!!

I understand you're upset and I appreciate your feedback but please share your recipe. I love hearing about different ways to make classic recipes and I'd love to see your version! Sarah

​@@GuillermoandSarahThis recipe is great.

Taste must be completely right though. 7:28

@@jomuBiH thank you! We love to hear from you here and on Facebook!

@@eleganceevolved8328 yes, that's it exactly!! 😊

@@samriddhimishra5641 you're very welcome. Glad we could help!

You're welcome @Rosemary. Thanks for taking the time to thank us.

@LadyCrystallia, I'm glad you enjoyed our video even though you already know how to make arepas. We've had many Colombian friends over the years. My daughter has a friend from Colombia in her grade 1 class now. Guillermo es de Mexico y siempre hable en español con las niñas. We all adore the movie Encanto! Sarah

@franklaughton, that's neat to know that your grandma used to do this at your farm. I don't think my grandmas had blenders!! Sarah

@bakefromhome.ravisha, yes, we clued into this eventually when our neighbour mentioned it and also another person in the comments! We didn't realize our mistake initially and we don't want to change the title as it's doing so well for us. But you're right it's a very healthy bread with seeds, not in fact a multigrain bread. I think many of us are used to associating multigrain with healthy but not knowing what exactly it means. Also, in French "grain" is "seed" and we live in Montreal and function in French a lot, so that may have also confused us. Thanks for your comment!

@leandersmith, thanks for the reminder of how tasty the bread is fresh, without toasting. However we freeze it for practicality. Guillermo makes 3 loaves of bread at a time and we're a family of four. So we need to freeze it so it doesn't go off. But we do need to remember to eat if as bread not toast when it's fresh! Sarah

@Big12Bear, oh my goodness, we forgot to include the baking temperature!!!??? Thanks so much for letting us know. You should bake at 350F. Sorry for the omission, we'll need to add it to the beginning of the video. We hope you enjoy the bread!

So glad you love it @serenitythyme! Thanks for writing to tell us!!