An update on the channel...

[@Dr_Bombay]

Merry Christmas and Happy New Year, Sune! Thanks for all the great videos and experiments in 2023. Looking forward to what you do in 2024. Have a great, safe trip!

[@LilRedSuperwoman]

I watch most of your videos, but if you have done this and i missed it, I apologize! It would be cool to see you experiment with fridge fermentation timing! Like seeing how long you can ferment the dough in the fridge which still making a passable loaf. Happy New Year, and enjoy NYC!

[@dobiebloke9311]

Hey Sun, welcome. I'm about 50 miles east of you, out on the Island. Check out the street food of course, the pretzels, hotdogs and roasted chestnuts, of course. As well, the Museum(s) of Art, Modern Art and of course, of Natural History. Of course, you're never far from a waterscape, always worth a look, and don't forget the Kaiser (called 'Hard' )rolls, and if you can figure out how to replicate them, you're a better man than I, as I've never quite gotten it right. Other than that, have a Merry, make no 'hard' plans, and just follow your nose. You'll have fun, I'm sure.

[@CatsInaCradle]

Here I am again....just checking in. 👋 LOL! Hope all is well and looking forward to seeing your videos. You know I could just watch you bake an ordinary loaf of sourdough all day long and be completely happy. I'll keep checking on this channel as it's one of my all time favorites! Much love from the USA. ❤

[@VeretenoVids]

I hope you enjoy your time in the US!

[@franciabaggaley6172]

Happy holidays to you, too!

[@Foodgeek]

Thank you 🎄

[@peterthomas5792]

Hi Sune, I use a Lodge Dutch Oven for baking and get great results. However, some people, especially the female variant, struggle with lifting several kilos of cast iron into & out of the oven. So....covered steel roasting tins are both much lighter and much cheaper than cast iron. Would they work as well? How would the results differ? Experiment time? I'm sure many ladies would love to know - us guys would be curious too. Thanks for the channel...

[@BillB33525]

We were by 30 Rock recently. Really enjoy NYC around the holidays. Good luck with your visit, hope you get some good recipe ideas.

[@mattmallecoccio8378]

When will we be getting more foodgeek videos???

[@hansenmarc]

Hi Sune, I really appreciate all your sourdough experiments, especially the ones about how to make bread more tangy. I was wondering if you have been able to bake a nice sourdough in the San Francisco style? That is my ultimate goal. It’s my favorite bread in all the world. Thank you for sharing your baking insights! ❤

[@RichardJewkes]

Merry Christmas. How about an experiment? How about making a sourdough starter in New York then taking it back home and comparing that sourdough starter with your sourdough starter at home and see how the breads compare.

[@charlene.elovitzChannelYT]

That would be interesting🙂 (--Also the water is different in various places--supposedly why New York pizza is different from anywhere else!)

[@genestangel9674]

OK! I'll "bite" on offering a topic for an experiment! "How to make sourdough using 100% fresh milled, whole wheat flour, to achieve high oven rise and big, open crumb." I have conducted several experiments myself varying hydration, proofing, adding gluten, etc. Still haven't achieved the results I am looking for (high oven rise and big, open crumb). Here is wishing you and your family a Happy, Healthy and Prosperous New Year. Gene

[@Foodgeek]

Sounds impossible 🤣 We'll what I can get out of it 😁

[@genestangel9674]

Ha Ha! A "CHALLENGE"! Are you up to a "tough" experiment? So far I've achieved a medium oven rise with a few spots of open crumb. I'm looking forward to your experiment results. (Hint: the best results I've achieved is with a short initial proof and adding gluten to a total of about 16%.) Gene, a fellow bread experimenter

[@helenrennie]

Merry Christmas :) Hope you enjoyed NYC during this magical time. It was so lovely to see you! Can't wait to watch more interesting experiments in the upcoming year.

[@Goekeli]

thanks for all you do Sune! Enjoy!

[@CatsInaCradle]

Can't wait to see new videos Sune! You're my absolute favorite here on youtube, so here I am again checking to see if you've posted anything yet. Hope you had a great New Year holiday!

[@flowerpower6619]

I LOVE NEW YORK!!! YOu gotta try the canolis at the lil bakery in lil Italy! Also so many old sourdough cultures in the US! Have a blast and thanks for all you do on your channel

[@pollya2404]

Thanks for the video and Merry Christmas to you. Have a great vacation. We look forward to watching your videos in the new year. I would love to see an experiment on the best time to make additions to sourdough bread dough. Thanks for all the wonderful videos you have done thus far.

[@karenbrooks3765]

Hi Sune as always love your channel and make your bagels regularly. I always see rye recipes from the USA with light, medium and dark rye. What are those? Can you please show us and try those flours in comparative loaves? In South Africa I am guessing we only get local light versions and a wholemeal version so everything else is probably imported from Europe eg pumpernickel flour. Thanks and happy holidays. Karen

[@sheilam4964]

Merry Christmas and Happy Holidays. Thx for doing this (lovely scenery), filming it and sharing it with us. 👍👍👍👍👍

[@mattmallecoccio8378]

Sune, could you do an experiment on alternate liquids to make sourdough starters with? My Grandma makes her starter with milk and feeds it with sugar as well as flour and water. Her starter is made from a century old starter strain. Is she onto something?

[@4GregF]

Have a Merry Christmas and New Year, Sune. Safe travels!

[@johnc3826]

Have a wonderful time. Please consider to try some of the Type XX flours from Central Milling.

[@suebattersby5452]

Happy Christmas Sune. How about adding a tiny amount of dried yeast as an experiment.

[@Foodgeek]

Would be interesting 😁

[@michelemichaelsen2643]

There's nothing like New York at Christmas time! Enjoy your trip!

[@ericcookorama3368]

Happy Holidays! You are the best!

[@alanhirschman1320]

Enjoy the Big Apple. Any plans for a Meet and Greet while you’re in our neck of the woods?

[@markskibo5159]

Merry Merry to you Sune, You bought 5,000 kilo's of flour so I didn't have to !! All good Vibes going your way!🤟

[@joelmarshall1032]

Love your channel! It would be cool to see you experiment with the starter, or just talk about different types of starters and uses.

[@harveybrownstoneinterviews8980]

Happy Holidays Sune!

[@billabrams4271]

Have a great trip Sune

[@alfredmansfield6503]

If you travel west, consider a great food town, Cleveland. You have fans here who would be delighted to show you the sights and food scene.

[@ginaf1683]

Grimaldi's Under the Brooklyn Bridge, go get some NYC pie ;) Enjoy and Happy Holidays! If you can find Lily White self-rising flour, not sure, you might be too far north :)

[@Skirkly]

Merry Christmas. How exciting...Christmas in NYC!

[@jessicaeiss2541]

Welcome to NY Sune! I live up in the main part of the state, not down in the city, but Merry Christmas, and hope you enjoy the holiday in the city. I've never actually been, although have lived here my whole life. Find some great sourdough bakeries down there, and enjoy the food :)

[@superfoodsmoothies]

Merry Christmas Sune! 🎄

[@Foodgeek]

Thank you, and you too 🎄

[@bubbleobill267]

30 Rock. Possible the best TV show ever!.

[@Foodgeek]

Liz wasn't there. She must have gone on an early vacation 🤣

[@bubbleobill267]

@@Foodgeek pretty sure she was out buying hotdogs!.

[@conradcrisafulli8269]

Have a Merry Christmas and a Happy New Year, Sune! Safe travels!

[@alancantor9437]

During your stay in the USA, try to find Red Fife flour. This heritage grain was brought to Canada almost 200 years ago. Until the end of the 19th century, Red Fife was the dominant hard wheat planted in Canada and the northern USA. Its protein content is similar to today's all-purpose flour. A story I heard, which I can't verify: 30 or 40 years ago, Agriculture Canada received a package in the mail, sent by a farmer, that contained a pound of Red Fife seeds that he had saved for decades. Red Fife was brought back from the brink of extinction from the seeds contained in that package!

[@gapey]

Hope you have fun in the states!

[@patrickfort4467]

You should try Great River Milling Organic Unbleached Wheat Bread Flour, which has most of the bran removed, but retains all of the germ. It's a lot closer to whole wheat than white flour, and it's very flavorful. Welcome to the US, btw.

[@claudiaaube6523]

Je te découvre depuis peu .. J'ai vu passer du pain au levain avoine et miel et ... surtout il a l' air pas compliqué..je me suis abonnée 😊

[@phuql]

Merry Christmas and a happy new year to you too - in danish for all our friends from all over the world: Glædelig jul, og godt nytår :)

[@davidgeorge7443]

Hi Mr. Geek. NY is known for bagels, how about a bagel experiment?

[@robbiesarris9072]

Heck yes

[@Foodgeek]

What would I be changing in the experiment? 😁

[@robbiesarris9072]

@@Foodgeek try adding dark dry malt extract

[@Foodgeek]

@robbiesarris9072 Barley malt syrup? 😊

[@robbiesarris9072]

@@Foodgeek I’ve noticed dry malt powder (brewers grade) is much more flavorful and concentrated, especially the roasted/extra dark kinds.

[@mddeyhle]

Would you consider trying 100%whole grain spelt sourdough?

[@Foodgeek]

Already did it: Sourdough Whole grain Spelt Loaf | Healthy Bread | Foodgeek Baking kzbin.info/www/bejne/pJe9anR6ecllqsU

[@Freedm762]

Merry Christmas Sune!

[@ThatGuy-dj3qr]

Wishing you a great holiday and holiday season. Enjoy!!

[@mattmallecoccio8378]

I'm praying January will be done soon. I don't know how anybody can do an entire month or longer of just eating meat and animal products. I'm a meat lover, but I miss making and eating real bread.

[@fabiolamartinez6292]

Happy Holidays! Bagels and NY cookies🙈

[@Qlassyone]

Merry Christmas and Happy New Year 🎉

[@johnjohansen1767]

Mewrry Christmas and a Happy New Year!

[@didough46]

Enjoy.

[@Foodgeek]

Thank you 😁

[@mattmallecoccio8378]

New York ap flour?

[@PizzaHomie]

I would love to see your take on making American style pizzas (NY, New Haven, tavern, detroit and dare I say, maybe even a chicago deep dish). Especially interested to see what you come up in your home oven and how it compares to what you try in the big apple, assuming your visiting some of the institutional pizza restaurants of NYC.

[@Foodgeek]

I went to Roberta's in Brooklyn yesterday. That was delicious 😁

[@charthepirate]

@@Foodgeek I'd also reccomend Upside Pizza, there's a couple in NYC, one in midtown. Get the square slices (circle is ok), they do an all sourdough crust that I think is pretty wild. Might be fun for an inspiration for a thick style pizza dough.

[@andthecowsaysmoo4]

Bagels!

[@Raul28153]

Stay safe in the big apple~!

[@KathysFlog]

Have a good one!

[@alanbrunettin5584]

Welcome to the US of A. Why not keep heading west and visit Chicago?!

[@waynetaylor9312]

Welcome to the US!!!

[@dirkdiggler9482]

I’d say while you’re there you might as well try some real New York pizzas and see if you can replicate them

[@TristanFrodelius]

Please stop using AI thumbnails. They're built through art theft. :(

[@vaazig]

Merry Christmas you filthy animal! 😝

[@RedGreen1]

I'm going to start unsubscribing from the channels that switch to AI thumbnails.

[@runcamyt]

Eventually, you won't be able to tell the difference... unfortunately.