"What did you do to your FACE?!"

[@hanzosbm1]

Just finished watching this at work. Then Googled "Jack on the couch". Wasn't the video I was expecting. Now I've got a meeting with HR.

[@debbiew1782]

😂

[@beckijameson3844]

😂

[@MM-zp1ol]

😂😂😂

[@Bella-gj6wc]

Lol.

[@TheJamesOutlaw]

Please stay safe, I don't know what we'd dough without you! 🍞♥

[@Tsunami7964]

Glad you’re feeling better Jack! Tbh when I heard you had an accident I did have a break down and rye, I want you to know that we all loaf you. 🍞 🥖

[@DaveOBrien]

Crumbs!

[@lindaczyzewski]

The yeast we cando is send our well wishes to you

[@pamcullen537]

I’m sure Jack you will ‘rise’ above 💕

[@jhriggs]

This may be one of Jack's best videos yet. I love real, honest, humble, funny Jack! He's always those things, but it really comes out in this video! 💯

[@louisesteyn8064]

Love you to bits sweet boy, just cannot join the Bakers club but you are so generous with your KZbin videos! You have taught this aunty a lot already! Love from South Africa

[@sharonyamamoto4079]

Is it expensive to join the club?

[@louisesteyn8064]

@@sharonyamamoto4079 It is for me, as I am a state pensioner in South Africa, which pension is far less than the average minimum wage for domestics. so I learn from KZbin from the Best! 🥰

[@jax2482]

Jack...making all our bread game elevated! 🍞

[@bcvahsfam]

I didn't hear about your fall! You are looking so well!! I would have never noticed. Glad you are better and BE CAREFULL!!! You are important to us.

[@MrDexcars]

Jack I’m so glad that you’re well on the road to a full recovery and back to your former beauty keep of that skateboard it’s out to get you keep safe buddy

[@denisejacinto]

Wishing you a speedy recovery, Jack! I learned so much from your videos about sourdough starter at the beginning of my breadmaking journey. I’m finally visiting my relatives in Rio de Janeiro and brought my starter in my luggage, lol! The humidity here makes such a big difference in the dough, it’s crazy. Nice to see that there are a few bakeries here specializing in artesanal bread now.

[@TomD67]

Sorry to hear about your accident, Jack! Glad you're healing well! I make bread using your recipes every week or two, and it's great!

[@tl4214]

Jack!!! Love the fact youre healing, love seeing your family pic with your 2nd monitor and the new mouse!! 👍🏼 Glad you rested, it is so important to heal a head injury well. The injury itself can trick you into think you're just fine. But when you don't remember the injury itself, that is an important event.

[@Josh_The_Tech]

The post had children’s TV vibe and I’m here for it! Hope you have a speedy recovery!

[@mary_quin]

Glad to see you're back every where @bakewithjack and that you're all good now! Bread makers alike miss you much! 😊

[@nbks6w8]

Looking good Jack! I live at altitude..a mile high in Denver. For yeast bread..we can use a bit less yeast and bread will proof faster because of less atmospheric pressure. However, I’m like you…I just follow the recipe and check it more often during first rise and second..and put it I the oven when ready to bake. Always turns out great. I tell folks…just don’t stress out…bake on…

[@trishthehomesteader9873]

Thank you Jack! Elevation is definately a thing. I moved for a few years from almost 3,000 ft. to almost sea level. It took me a while to figure out why I kept over-baking my bread. In the reverse, baking biscuits in the Rocky Mountains almost took until lunch!😄 Blessings always! 💜

[@Jatzette]

I’m at 950m (~3100’) and am often not happy that my bread is done, even though it sounds hollow when I tap the base it will be tacky when sliced - and yes, I do wait for it to cool. I’m going to try increasing the cooking time to see if that helps. Thankyou.

[@catsarefancy9053]

glad to see you're doing well!

[@annlicano3416]

I use a book titled "High Altitude Baking" from the Colorado State University Cooperative Extension. Very helpful. I mix that info with your info...and it works. Thx again.

[@LesaBear612]

I loved your video about giving the second rise. Well….truth to tell, I love them all. I’ve watched them all, I’ve learned so much.

[@sophieOT7]

Happy to hear you’re doing much much better now. Looking as handsome as ever still. Cant wait for more contents from your channel. 🎉

[@junecheong3370]

Take care, stay healthy & speedy recovery.

[@yadiracamacho499]

Glad you're feeling better!

[@LesaBear612]

“Always finding my feet”. That’s why I love you.

[@Sk8erbaker]

All healed up Jack, might want to have some safety gear on if possible, although I can talk most of my skate falls I’ve had no gear on either 😂

[@chalenedavis4483]

Glad you’re doing better. Thank you for sharing your wisdom and the why behind bread making. I feel like I can actually make delicious bread now. If you could make a video on how to make my sourdough bread that’s not to sour that would be very helpful. Thanks

[@marcjeffery]

Hey Jack. Glad to hear and see that your face is healing after your teenage skateboarding accident. I actually think that the smashed up side looks nicer than the other side, so if you want me to pop over and even it up, just let me know. (That was a joke, of course. I'm not aggressive in any way) x

[@steventhomson8677]

For high altitude baking, King Arthur Baking has a document that explains how to adjust for altitude. The issue is related to the boiling point of water is less than at sea level. For bread, above 3,500 ft, they recommend upping the temperature 15 to 20 degrees F, and shorten to baking time by 5-10 minutes.

[@gigi3242]

Much Love

[@pino_de_vogel]

You are verry welcome. With the difficulty to get a reliable supply of consisten produce the past few years i noticed no 2 flours are the same. Some suck up water like there is no tomorrow and the other brands just don't so need a lower percentage of water so i learned that the hard way. Hope it helps others as Making a great loaf is a awesome feeling but failing for no aperent reason without understanding what is going on can be demotivating.

[@ChristopherSchewe]

I do it the other way around and add water if necessary. It is a bit more messy but ratio of flour to yeast, salt, etc is not changed. And water can soak through the dough. If you add extra flour you have to knead more to make sure it is thoroughly distributed.

[@pino_de_vogel]

@@ChristopherSchewe you dont add extra flour you take a portion off the flour your supposed to add into it. The recipy changes either wat but adding flour instead of water is just easier. if all goes well you add the flour regardless. it6s just incase the new fluor you use doesnt work like you expected it. specially past 3 years flour changed a lot due to supply chain issues in europe.

[@learnwithlillian8509]

Always fabulous ❤

[@lawrencebushnell6122]

Hi Jack, Please visit Denver, CO USA. do a lesson from there. Larry

[@LesaBear612]

I’m in Michigan, but I’d go to Colorado in a heartbeat to see Jack.

[@lawrencebushnell6122]

@@LesaBear612 I reckon ratio will be different at the Mile High City.

[@verahogan8086]

I wish you healing well ❤

[@rpug2920]

So glad you're feeling better. When we get into our new place we'll be at 7030 feet (2142 meters) and I'll be getting back into baking. Right now we're at 5200 feet and all seems to work fine but a little worried about what's coming. When I get going I'll post you with what I had to change.

[@TXlabratt]

(and learn!) from your videos. I've found them not only very helpful, but reliable! I'm using them to teach myself how to bake. I have 2 issues, tho: I haven't been able to figure out how to ask you questions (blog) and my plain white bread doesn't rise much + is dense and chewy.

[@pameladallaire]

Can you show us how to make Japanese milk bread with the cooked dough addition?

[@FlavourFool]

Perhaps 'Skate With Jack' would be an unadvised spin-off channel...

[@rupertmcleod4198]

Nice one Jack, another great vid. I really like these Q&A ones, interspersed with the others.👍

[@RilleneN]

Here is my experience: I live at just under 5000 feet elevation (Salem, Utah, USA). So far, I haven't had altitude issues with any of the bread recipes I've done -- as long as I've measured accurately. Bread seems pretty forgiving here. Cakes are a whole nuther story. I have to keep detailed notes on my cake adventures. I found a really nice page on the King Arthur site to help with adjustments for cakes at my elevation. But my breads behave themselves.

[@MrShinentwist]

Loved the banana bread. Good taste but a bit tight, didn’t rise much. But I ate some of it all myself!

[@angelicatitus]

Love ya Jack!

[@MrImagin]

the rant videos are my favorite ones

[@SW-gw7tf]

I was wondering what your thoughts are on milling your own fresh flour, or if you have ever milled your own flour? I recently purchased a Mockmill 100 and I love it. Its totally different than using store bought flour so I’m still trying to perfect my bread loaf. It taste wonder and it’s more nutritious than store bought.

[@Daughter_of_the_MostHigh]

Ca is all over the place in the summer hot and humid, hit and dry, then it’s in the 80’s update now it’s raining 😂 honestly I never adjust I just bake because I love to bake

[@MrShinentwist]

My rant lately…I love watching videos etc but I’m unmotivated to actually BAKE, ugh!

[@Dustendee]

What happens in Bakers club stays in Bakers club! Lol

[@mimmociaccio5470]

Ciao Jack a told you not to go to the Pub!

[@ColletteWiedecke1]

Glad you're feeling better. Why are my bagels going flat?

[@chrisivens3413]

Got to ask, did you have to update you Face ID stuff on your phone to unlock it? Glad it’s healing up though. Not a skater myself but there’s plenty of risk of a similar injury with mtb which is my favourite way of getting that adrenaline rush.

[@josephpineapples]

Hey Jack, it’s all well and good bringing joy to our lives with all your doughy goodness, but for the love of god will you sort out the knots in your headphone cable behind you there…

[@Ash_G]

I always imagined your office to be in Slough.

[@Eartheart7]

Hi Jack. The last 3 lots of bread I've baked, have risen fine until the second rise when in the tins and when in the oven. They come out just slightly risen above the tin rim. What am I doing wrong?

[@kuroinokitsune]

I am no Jack but did you tried higher starting temperature for baking? Supposed to stabilize shape

[@maxineb9598]

​​@@kuroinokitsuneDoesnt seem to be the shape but more that it hasnt risen very high in the tin before putting it in the oven. The proof test will tell you if its risen enough. Oh, and I'm no Jack either. I just proof my dough 2nd time till it looks risen enough.

[@kuroinokitsune]

@@maxineb9598 I mean that it can shrink back

[@archimedes131]

sk8 or die!

[@Daughter_of_the_MostHigh]

Thought you joined a fight club lol

[@jvallas]

He did, but he can't talk about it!

[@Daughter_of_the_MostHigh]

@@jvallas we don’t talk about fight club

[@LesaBear612]

It seems there WAS a black-out period. Love you, Jack.

[@laraq07]

Were you wearing a helmet, Jack?

[@steventhomson8677]

@Sthomson