Can I taste between different species of sawdust baked into loaves of bread?

[@Justinthetrees]

Hi friends! A few updates now that it's been a couple weeks since I ate a bunch of a sawdust bread: •First, thanks for enjoying this like you are! I'm genuinely so thrilled you're all having as much fun with it as I'd hoped. What a stupid thing I did, lol. •No, it didn't kill me! I wasn't poisoned and I felt completely fine! I'd still not recommend making and eating sawdust bread (because why), but I'm doin' a-ok! •I actually hadn't heard of William Osman or seen his sawdust rice krispies video until getting comments about it here. I checked it out and he's great! It's a really great video! (If you've somehow seen mine but not his, go watch his! It's better than this one lol) Anyway, I genuinely wish I HAD seen it before recording this because I would've done things like add even more sawdust and had other people try the flavors of bread (in which case I would've shouted him out). But, no, the only people I 'stole' this idea from were the people who had to eat sawdust bread throughout history. Props to them. •I'm still VERY tempted to bake a full loaf of cedar bread, so I super appreciate all the comments about how to more effectively impart the flavor without over-doing the sawdust-ness. Stay tuned, I'd be surprised if this is my last "wood flavored bread" video. (Several of you have said western redcedar wood is toxic but I've not found any real evidence of that in my research, so feel free to point me to any research you've found that says it will indeed poison me). •I guess this is the point in the list where I shamelessly self-promote. Join the patreon! www.patreon.com/justinthetrees - come hang w us on the discord channel, get extra content, etc. I'm still building it out there a bit, so even more to come! Okay, thanks again! You all rule and your support means more than you know!

[@yosayoran1]

I would love to see you do this again and let other people have a taste! maybe even do it double blind to make it more "scientific"! I highly doubt a normal peson could differentiate the different tastes, it would be interesting to see what someone who doesn't know wood as well as you do thinks about them! anyway great video! love your content

[@couchpotat1180]

Wouldn't it be more fun if you weren't allowed to smell them during a blind taste test?

[@ZeallustImmortal]

I was hoping the second half of this video was going to be you feeding it to people like his video, but im not upset with the woodworking and then "flavored" bread.

[@treestuffer]

Wish you'd shown yourself using a circular saw to cut the loaves.

[@RobbynBanks-g7i]

is there any actual historical proof that this occurred? why would anyone go through the trouble of sourcing "Sawdust" when Wheat Husk was already on hand? Wheat Husk also has the benefit of being the same colour as the Wheat, while imparting the same lack of nutrition & coarseness

[@Turtlemanclips]

You can tell this is his passion he just ate 7 different trees and got like all of them right insane

[@Starlitsoul0359]

After working with them for so long I'm not to surprised he got em all right on! Even if he swapped two of em he was still well on the right track. This man knows his woods.

[@RT-qd8yl]

I'm guessing he's somewhat familiar with wood in his mouth

[@Goodbye_Eri]

He just eat sawdust regularly

[@yoggy5224]

He inhales sawdust on a regular basis

[@StrangeScaryNewEngland]

When you work with wood like he does (I also make walking sticks), you can actually smell and sometimes taste each type of wood just from sanding it and even de-barking it. They also all have a unique feeling to them under the bark.

[@TheyCallMePhinq]

when William Osman made sawdust rice crispies I didn't question it. This, however, is out of left field. love it. A+. no notes.

[@erenfelix5529]

I can't say I expected this one. However, I can't say it surprised me all that much

[@b-jaybongartz3444]

Same

[@livewellwitheds6885]

they need to collaborate on another sawdust cooking video

[@Dr.Funk8864]

Well yeah William osman is clinically insane

[@looseleaflyra]

SO THEY ARENT THE SAME VIDEO i thought i was going mad oh my god

[@lotteryrose]

Now i have a wonderfully comprehensive reference if i ever decide to write a story about starving orphan children in the 14th century having to eat sawdust bread! Thanks justinthetrees!

[@Justinthetrees]

it's the least I could do

[@richmondvand147]

they probably would have been eating normal bread in the 1500s adulterants didnt' really come into play until the 1800s but I'm sure some did.

[@Avendesora]

@@richmondvand147 that's assuming they're buying sawdust bread and not using sawdust on purpose to stretch their flour as far as it can go

[@paigemarcum5586]

Definitely saving this for my dnd campaign

[@stevie576]

Made me think of Ascendance Of A Bookworm for some reason lol

[@luxxlillian]

Sawdust has also historically been used by the people to extend their flour in times of hardship. My great grandmother did it during the great depression to keep her kids full. Yes it tastes awful and has no nutrition, but it does make you feel full, and allows you to use that same bag of flour for longer. She even thickened soups with a flour /sawdust mixture.

[@Pat_Springleaf]

my grandmother ate sawdust bread (and bread made with carpenter’s glue) in the Siege of Leningrad. the daily ration was like 125 grams or so per person. this was pretty enlightening to watch.

[@RelativelyBest]

A preferable method was mixing the flour with the dried and roasted phloem from the inside of tree bark. Unlike sawdust, it's actually somewhat nutritious. It was mainly used for bread but was also mixed into porridge or gruel, and supposedly adds a strong bitter flavor. The practice is at least three thousands years old, though likely older.

[@firmak2]

@@Pat_Springleaf read how people ate leather too. Tough times.

[@Garnsta]

Yeah, was about to comment the same thing. Was very common in Finland too during war times. There is actually stories about eating the bark of the tree, as the texture resembled the local type of popular rye bread. This bread is baked for a long time in low temperatures which makes it really tough to chew on. But the bread is very healthy and tastes great, where the bark was said to cause internal bleeding :'I

[@KyllingThyme]

That's just asking for internal bleeding.

[@kristym7149]

I love how the clue counter was just anything he said. I particularly found "ooughgh" to be a helpful clue

[@deathgun3110]

Nah, I think "🧘‍♂️" was the most cluefull Thing anyone could have said.

[@achimhaun2726]

In the victorian period it was mainly plaster of Paris that was used to absorb more water, make the bread a lot denser and, most importantly, very white as that was what the market wanted. Everyone was in on this, from the miller who sold the flower already spiked with plaster, to the bakers who would add even more themselves

[@julietardos5044]

Wow, just like selling cocaine!

[@infernaldaedra]

And they still added sawdust and bleached the bread. And guess what British people still act like they have the best food practice on earth and those MFS went from eating sawdust and plaster to beans on toast 😂. American Continentals actually eat food compared to the rest of the world 😂

[@mattrinne]

I'm sure that didn't mess with folks' bowels at all!

[@leopriest133]

​@mattrinne alot of people died from bowel blockages due to it!

[@Liminal.Headspace]

​@@mattrinneWhat's scary is that's only been a couple of months since I've heard on TV about a bakery that actually cut flour with plaster. So the practice isn't gone it seems. And trust me, even with the war in Ukraine, grain is still pretty cheap in my country. EDIT: F autocorrect

[@christineg8151]

I wonder how noticeable the sawdust would have been in a whole-grain bread.

[@imacanoli897]

Fun fact: look at the ingredients lists on foods you normally eat. "Microcellulose" is sawdust. Just really fine.

[@botarakutabi1199]

@@imacanoli897 powdered cellulose is onother I've seen. Seen it on that dry shaky parmesean cheese.

[@thebbie-phams]

​@P-nk-m-na We use wood chips!

[@YoureSoVane]

​@P-nk-m-na Boo lol

[@House_Of_Brine]

Fun fact:MICRCOCEL® is the pure form of microcrystalline cellulose, serving as an insoluble fiber, extrusion auxiliary, anti-caking and compression agent. Microcrystalline Cellulose is obtained through acid hydrolysis of cellulose, a substance naturally present in plants, fruits, and vegetables. GOOGLE IS FREE Y'ALL ​@imacanoli897

[@maly_dinosaurik]

this reminded me of videos about finnish pettuleipä - bark bread. In the past when flour was scarce they sometimes streched it by adding dried ground and roasted phloem (inner bark) of pine trees. You can now buy pine flour and add small amounts to baking for that piny woody flavour. Inner bark of pine trees contains a lot of nutrients (mainly vitamin C) so it has some nutritional value after all.

[@nitebreak]

that’s really clever

[@chintz7428]

Pine needle tea has a surprisingly pleasant taste

[@captain_red_beard4202]

Thanks for the info, I'm going to try out that pine flour!

[@RelativelyBest]

It was actually a common thing in all of northern Europe, at least for poorer folk and especially if they were at risk of a famine. Pine was the most common tree used, but in a particular county in Norway they almost drove linden trees extinct because of it.

[@baph0met]

I remember eating young living pine needles off trees as a kid, nice sour flavour, as you say vitamin C. Adding this taste to bread sounds yummy. And also, ahoj.

[@Dololondondon]

Seller: This is our mahogany table, one of our best Justin: *bites off a chunk of the table* thats not mahogany, its red cedar!

[@partyponyz1239]

Is it weird that I kind of want to try red cedar sawdust bread now?

[@Dacien322]

No, not at all lmao​@@partyponyz1239

[@dragonmaster909]

>Tom cat unsettled face

[@StuffandThings_]

Fun fact, Jacaratia spinosa has edible wood. However, this is more of a novelty. What isn't a novelty is cycad wood (from various species and genus'), which was traditionally fermented into bread in parts of Africa and turned into a cooking ingredient in the Pacific. Its only kinda sorta wood (its a so called "cambial variant," which means its structure is pretty unusual compared to the wood most plants make) but good enough for me. Also in Scandinavia "bark bread" is a traditional food, using the inner layer of the bark. Honestly some of these might be worth trying, Jacaratia will be hard to come by and cycads contain a poison which must be processed out correctly, but hey I mean it would be cool, perfect for this series of eating trees!

[@chrismichaelyoung]

Interesting things about all these trees and their foods; The Yacaratia tree (as the species is called in Argentina) has wood that it made of less than 10% cellulose, making it safe for consumption on its own. It's usually soaked in honey or syrup, then served as a delicacy in Argentinian restaurants. It also grows very fast. African cycad trees, also called "broodboom" or literally "bread tree", are all endangered from being used in traditional medicine or taken by collectors, therefore it is illegal to export commercially. The bread is made with the pith of the tree that is found in the center of the trunk. Traditionally, the pith was removed, wrapped in animal hide, and buried to ferment before kneading into dough. As for the poison, it's only present in the seeds inside the cones. Scandinavian bark bread was made in the medieval period but mostly is known for being made in times of famine. Pine bark would be stripped of its inner layer, then that would be dried, ground up, and added to the flour. This is the only part of the tree's wood that isn't made of cellulose, and should be digestible by humans, but it doesn't carry any nutritional value. Famine bread was also made with grainless husks and bone ash, and moss and lichen were eaten as cakes.

[@hristohristov2882]

based effort poster@@chrismichaelyoung

[@lindholmaren]

Bark bread isn't so bad (atleast adding small amounts) but I don't think it was so much a tradition/culinary choice as a necessity lol People here were down atrocious at some points in time, so much so that they used them as subjects for a study on epigenetics and how famines immediately impact heritable traits xd But yeah it would be cool comparing just whole grain to part bark

[@jessicadragonare7993]

I read "cambial variant" as cannibal variant.

[@wombatillo]

"Bark bread" actually has no bark in it but the cambium layer under the bark and on top of the wood.

[@rephaelreyes8552]

No one expects pine to be so pleasant. I’ve been wanting to make a pine cake by boiling pine needles and making syrup out of the pine tea. Substitute sugar from a cake recipe with that syrup and call it a pine cake Edit: I've just watched the pine cone cake video. I wish I could find reachable green pine cones in my neighborhood. I think making a syrup out of pine cones is a better idea.

[@Justinthetrees]

I baked a pine cake in a previous episode!

[@rephaelreyes8552]

@@Justinthetrees I've just watched the video! I'm glad it worked well (also I kind of wished more bakeries did flavor experimentation)

[@rlt9492]

You should take toasted Mountain Mahogany sawdust, steep it in water, strain, and then add that to the flour.

[@loganmontgomery1955]

I really want to make a pine soda but everyone thinks it’s gross😂

[@Mataclysm]

@@loganmontgomery1955 Try spruce!

[@martenmaarten]

im calling it justin, this one might just be the perfect level of absurd yet intriguing to become your first 1m views video

[@Justinthetrees]

👀

[@davidfalterman8713]

Actually agree with this take 💯

[@TheSparkyman215]

+1, I just got recommended this, but probably because of the William Osman video doing something similar

[@mastermakerhacker]

@@Justinthetrees I will say I've never seen your channel before and I was just recommended this today so clearly the algorithm is picking up on it

[@eddboy6063]

Too bad it wasnt his idea

[@CreepSoldier]

Now I imagined an alternate reality where rich people eat bread made with sawdust from rare or endangered species of trees

[@BlastOffer]

Dont give em more ideas, let em stay with NFTs

[@jeremyproctor5249]

This gives a whole new meaning to wood grain. If it is ever marketed, I recommend the name Beaver Bread.

[@cgguto]

That's low-key genius

[@WaffleAbuser]

Love eating some beaver

[@TylerDollarhide]

Not gonna lie, seeing the difference types of sawdust piles makes it look like tasty spices.

[@StrangeScaryNewEngland]

@@SimonWoodburyForget I bet you that almost nobody knows that or even questions where it comes from, despite the fact that it's in pretty much everything from baked goods to candy.

[@StrangeScaryNewEngland]

@@SimonWoodburyForget There was a study or poll done I'd say a decade ago, give or take, where the majority of people from the U.S. thought that chocolate milk quite literally came out like that from brown cows. And these were adults being asked.

[@AztecCroc]

@@SimonWoodburyForget Cinnamon is bark, not the internal wood though. Far more barks are edible than actual woods.

[@OsirusHandle]

​was 7% but thats 7% too many. thing is some people get confused by the question, eg. if its worded "where does chocolate milk come from" and an answer is "brown cows" they might think, "oh yeah milk comes from cows, i guess they add the chocolate later so yeah, a cow. cows are brown right?" ​@@StrangeScaryNewEngland

[@jackhazardous4008]

Thank you for helping save my bakery. We have been running on hard times lately, and can barely afford the flour these days but I think we might see some time in the green now. Thank you so much.

[@akaony]

Lmao

[@nesyboi9421]

Just make sure you use cedar apparently, lol

[@tedarcher9120]

Sawdust is way more expensive than flour though

[@AjenjoFierro]

No stalker child I did not add sawdust in my bread. Enjoy prison.

[@TylerDollarhide]

I've finally started getting into woodturning thanks to you. I only make about $250 a week, but I've been saving up for the 14" lathe, and been buying the rest of the supplies as the paychecks come in. It only took me 1 try to actually make a halfway decent bowl. It's definitely a good investment.

[@matthewfrancis7157]

Start selling sawdust laced bread to up your profit margin and go 0 waste

[@HaveYouHeardOfManedWolves]

To be fair, many popular recipes feature powdered bark from trees in the genus Cinnamomum, so wood dust in bread isn't unheard of

[@poptartpoltergeist9765]

The fact you muted your chewing… Thank you! Thank you so much! You’re my favorite

[@appa609]

weak

[@Dacien322]

​​@@appa609mukbang enjoyer 𓁹𓂏𓁹

[@dnaroseandthewolves]

​@@appa609you chew with your mouth open don't you

[@Maragidyne555]

​@@dnaroseandthewolves probably like a true mouth breather

[@shadibavar5312]

Now there are two top quality videos on KZbin about adding sawdust to food (the other being rice crispies). Thanks for your contribution to the academic body of research, Justin 😆

[@Nmethyltransferase]

Justin's Child: "Daddy, can we have bamboo flour?" Justin: "We have tree-based flour substitute at home, sweetheart." Tree-based flour substitute at home: literal, actual sawdust.

[@AztecCroc]

Bamboo is a grass, not a tree.

[@thesaucylorax]

​@@AztecCrocPalm is also a grass but no one calls it that. Stop being a 🤓

[@codyhubert6178]

@@AztecCrocAnd wheat is also grass, so bamboo flour is probably much closer to wheat flour than sawdust is

[@AztecCroc]

@@codyhubert6178 Regular flour is made of the seeds. Bamboo flour is made of the stalks of bamboo sprouts.

[@beanboy8944]

@@AztecCroc people really do be arguing over anything, huh

[@quiietriot]

Just a normal Friday night, watching a man eat 6 different types of sawdust.

[@alisongeorge3089]

7 if you count the quantity tests

[@IQzminus2]

As a Swede and I know atleast Finland and Norway has it aswell, there is an old and through different periods of times really widespread and common tradition of bark bread. So no sawdust but instead using the inner layer of bark and turning it into a powder from I believe mainly european red pine, but also birch and other local trees. For when times were bad or a harvest really bad. In Swedish it’s called “barkbröd”.

[@bjornlangoren3002]

It was common fare in Norway during WW2.

[@Indiskret1]

This is why I'm addicted to KZbin. You can find just about anything on here, and this one was extra special. Thanks a lot for taking one for the team in the name of science and all the starving families over the world.

[@katesanders4786]

This was a wonderful idea

[@Justinthetrees]

I THOUGHT THAT ONCE TOO

[@d4r4butler74]

@@Justinthetrees I can see why you would want to try out Black Walnut, but since the tree poisons the ground around it so it doesn't have to share resources, I don't think I would have tried this particular species. I wonder if one of the really flowery sweet trees would have been better (wait, different, looking for different), like a Lilac or maybe Juniper? But the Box is a lovely looking thing that needed the Black Walnut to be it's base, so Black Walnut was tried. The box is really nice... and I can not imagine it without the Black Walnut. Next time just use the Black Walnut as a 'frame' for the other woods?

[@tennenyt5311]

It was William Osman's idea for the record but also I don't think he would care it just bugs me a little lol

[@timcowley4646]

@@d4r4butler74yeah I was looking to see if anyone else caught that. The wood of black walnut is poisonous to humans, which is probably why it tastes so awful.

[@turtleboi456]

🌼

[@lospagnolofalso]

Oh no... Justin, I didn't think *this* was going to be the first video of 2024! What a choice... what commitment to trees!

[@karlilinschoten2485]

The dedication! I’m dying at the cut to “a fun idea”

[@wojtekpolska1013]

fun fact - i've read that miniscule amounts of sawdust are sometimes added to swiss cheese, because as food standards improve and the milk used in production of the cheese is almost 100% pure/clean, the air that is released during fermentation inside the cheese, and which normally is the reason for the holes in swiss cheese, just escapes because its unable to set on any particles. back in the day when milk wasnt so clean, the random particles inside the milk would "catch" the released air forming air bubbles which would be the holes in the cheese. now that modern milk doesnt have these particles, they add them manually by adding tiny amounts of stuff like sawdust, to make the holes appear again

[@Marc83Aus]

Its straw dust, the missing ingredient for starting the bubbles.

[@SteffDev]

I love the descriptions on the left slowly getting more and more unhinged! "do not want to put in mouth" 😂

[@MarsRisingMarlene]

Unhinged means to be mentally unstable, not random 🙃

[@grummdoesstuff2983]

“Workshop floor taste test” was not a video I expected to ever see, but I’m happy I did. Also nice to have an appearance from Mrs Thetrees

[@dascoug]

Come for the State Tree Maps, stay for the poisonous sawdust bread

[@NathanBrown-z7o]

Yes maybe manchineel tree?

[@ains3848]

I love the editing on this, it’s so hilarious to me and so aesthetic

[@purelaziness7095]

Thanks homie for making my day better! Past few months I've been super depressed & this was a light in the darkness. I'm a lurker not a commenter but this video was so perfect I couldn't just leave without doing something - we need the algorithm gods to recommend this to more people! Spread the good sawdust word! :D

[@sosukelele]

Man I love this. Being subscribed, having watched William Osman's video on the subject, and having dabbled in dubious baking, I can't imagine why I wasn't recommended this sooner.

[@valliemcc8352]

"Mouth noises muted for your sanity" literally thank you

[@kyucumbear]

*please* stop using "literally" this way

[@kawaiidere1023]

@@kyucumbearI agree. It’s sarcasm, why would anyone use literally there?

[@valliemcc8352]

i'm being genuine here, so i think it's fine

[@salamantics]

@@kyucumbearargue with the dictionary since they added literally to also mean figuratively. Meaning that every time you argue about this it’s a losing battle. Secondly, they’re using the actual definition of literally. The real complaint you could make is it was unnecessary, but dictionary wise it’s still a fine use of the word.

[@elsiestormont1366]

Agree. Thank you.

[@Kekspere]

Thanks for the interesting video! There is a historic way of making bread from rye and the phloem from scotch pine in Finland, its called pettu bread. I haven’t tasted it myself, it was really mostly made when people were starving, but apparently the phloem is more palettable than regular sawdust!

[@izzzicm]

Nothing funnier than getting a Master Class ad for baking bread before this video plays.

[@nicholasneyhart396]

I was getting an ad for local lumberyards in Austria, I do speak German, but I am American.

[@izzzicm]

@@nicholasneyhart396 aw that’s so nice of KZbin to tell you where you can source sawdust for your own bread experiments

[@Dindonmasker]

Now we need the poop review for each tree XD

[@DissonanceEngineer]

"mouth noises muted for your sanity" Thank you man. I'm not even a quarter way through and I'm leaving a like just for that already

[@rojopantalones9791]

Loved the video, but I immediately thought "breadbox" for the woodworking portion lol. Also, just looked it up, and when you said that the oak tasted like a toxic kind of bitter, you'd be correct. The tannins in the wood can cause damage to the respiratory and GI tracts, along with the kidneys. Obviously, the respiratory system damage would be from inhaling it, but you definitely shouldn't eat it. It clicked in my head when I remembered that oak is one of the tree species that you shouldn't harvest Chicken of the Woods from, as it can pick up some of those toxins and incorporate them into its fruiting body.

[@OsirusHandle]

you can eat small amounts of tannins just... yknow

[@kiwibug07]

That proud little smirk when the box was complete, it always feels like such an accomplishment when your idea comes together and turns out so cool and fun! Love this.

[@MoonLitChild]

This was fantasically unhinged and so enjoyable-- like How To Drink but with bread. Honestly this just makes me want to see a collab where you give Greg from @HowToDrink different tree-derived ingredients (especially the syrups) to use in different drinks. He has one of the most amazing palates of anyone I've ever seen, and it would be great to see what he could cook up with what you give him.

[@Solutad]

That would be truly incredible.

[@ashrowan2143]

Syrups and woodchips for smoking because Greg has done a few videos where he does a smoked drink which is an absolutely wild concept

[@MoonLitChild]

@@ashrowan2143 exactly what I was thinking!

[@pinkacrash]

0:09 you have wonderful taste in jackets my friend. i have the same one. cheers

[@antoniosolvang5768]

What brand is it?

[@pinkacrash]

@@antoniosolvang5768 Levi Strauss & Co

[@cottagecore_rose]

@@antoniosolvang5768i would also like to know lol

[@Hulayyy]

I love the editing in this one! The dot points while taste testing are just hilarious 😂

[@vincepopo7497]

I just watched you willingly eat sawdust, and comment on it seriously. This is just hilarious in the best possible way, you’re awesome, this is going to be good.

[@amberbydreamsart5467]

The most thorough sawdust-eating video I've seen, hats off. You're making me curious about getting cedar flavor into bread without actual sawdust now...

[@theeyeofsauron6589]

This guy knows his sawdust. Love the content, keep it coming!

[@johnmahoney5805]

I woodn't eat that if I were you

[@michaelmartinelli]

i totally wood

[@henryliang5502]

badum chh

[@lucaspan5819]

🪵🪵

[@hartleyabdekalimi5163]

Glad you dug into the history of shady flour stretchers. My great grandparents lost children after they ate bread with shady additives during a famine in 1917-1919. Definitely glad that kind of thing is rarer these days--and that you didn't eat too much sawdust.

[@GirishManjunathMusic]

now I'm wondering if you could cedar-smoke butter and make a cedar brioche to get that sweet sweet cedar scent without having to rip and tear at your GIT.

[@danielleanderson6371]

Or just smoke the butter (or whatever fatty spread you're into) and smear that on the toasted bread of your choosing. I could see that working well on an English muffin, maybe next to or beneath a ham steak. Heck I bet if you melted it on pancakes with a really good maple syrup drizzled over top you'd be onto something. Or you could bake it into some shortbread cookies to kind of mimic the rosemary shortbread cookie recipe Chef John has. If you wanted to be really cruel to your friends you could even make brownies with it and tell them it was THC butter; they may or may not notice. Lots of fun directions to take this idea. I do have to wonder if this kind of application would trigger the allergies of those sensitive to cedar pollen, though.

[@april_]

I think you’re onto something here because I wish I could eat cedar

[@erickleinwolterink3524]

That sounds good to me! Smokey flavor is great and cedar smells amazing

[@spankyjeffro5320]

No.

[@pinkytaylor5845]

Thanks for taking That bullet for the rest of us. Enjoy your lessons, i have learned so much in the short time i have been a subscriber. Happy new year

[@cinnamonkittamon]

Reminds me of that one William Osman video about rice krispy treats :) Really like how ya tried those different species of wood in it, and honestly makes me want to find sources of super fine cedar and pine sawdust and put half and half of each of them with how you made the bread in this :D

[@ll-OnlyXans-ll]

It’s currently 2024. I am currently laying in bed at 7am. Watching a guy on KZbin with a magnificent mustache eat wood bread. And still. I haven’t questioned my life’s choices.

[@lzenl-kun]

The editing is so calm yet kinda funny idk why but gj :)

[@senorevanlopp]

When Justin uploads you just know it’s gonna be a great day 😁

[@avarae225]

The “mouth noises muted for your sanity” was just chefs kiss (-from a person with crippling misophonia)

[@thegroundhoghedgehog16]

Womp Womp

[@teehee2108]

same lmao, it's always great when ppl mute grating noises lmao

[@julianstella7756]

​@@thegroundhoghedgehog16 more like the came out of the underground hedgehog

[@JenIsHungry]

As a person who likes asmr, I was a bit bummed 😂

[@Toastybees]

A terribly crippling condition that is not recognized as an actual condition and is at most an indicator that you either have trouble managing your emotional responses or are on the autism spectrum.

[@mustardsfire22]

You know it's funny. The bread tasting notes list reminded me a lot of How to Drink's style and it made me realize you guys look like you could be brothers.

[@ashrowan2143]

They are really similiar tasting notes style, take what was said and remembered from the tating and turn it just a little left into absurdism

[@kirkbupkis]

Reminded me of Brutalmoose but maybe Ian got it from How to Drink too

[@friedawuzhere]

Wow, you edited out the mouth noises, as well as gagging noises? I didn't know I needed that exactly, but it's considerate as fuck. Honestly thanks

[@flakky55]

Holy crap i cant emphasize enough how grateful i am you mute the chewing noises for people, so many people don't and its SO BAD when the video revolves around eating something D:

[@Magikarp_king]

You should look up the more recent FDA case about acceptable saw dust levels in grated Parmesan.

[@kriscook7035]

You said what???😂😂😂😂

[@obsidianjane4413]

... and bugs, and feces, and...

[@TheGrinningViking]

Cellulose powder is extracted from sawdust, so there's bound to be some in there. Some might say it is just processed sawdust but people get pedantic and say cellulose powder can come from sources (that aren't the cheapest source available, in capitalism)

[@Jacob-yg7lz]

Well you've got your recommended dietary fiber

[@redwitch12]

And also his un-recommended dietary fiber

[@milliesnyder7548]

I feel like this is something Chef Josh from Mythical Kitchen would be into

[@beatnik6806]

What a great idea for a video this was. Thanks! I've always wondered what did those breads taste when I read like 15 years ago about people putting sawdust in them.

[@crayder1100]

Phenomenally done. Watching every last second to the end for that entire view and commenting. Great video. Well orchestrated.

[@danielsundin3669]

If you want to try a variant of this you can make bark bread, a scandinavian tradition often made during famine. Here's a link to the english wiki page: en.m.wikipedia.org/wiki/Bark_bread

[@mustardsfire22]

Commenting to bring this up the ranks!

[@kk13061]

good job on answering questions that I didn't even realise I need answers to!!

[@efu707]

the "smells like teen spirit" part of the summary made me chuckle way more than it should've. thank you for suffering for our entertainment. we love you Justin.

[@eugeniobonello418]

What a fantastic idea for a video and well executed to boot! Never heard of you before, but I’m definitely subbed now. Excited to see some word working.

[@kittenclanclan]

15:03 an absolutely picture perfect, hard-earned smile. always one of the very best feelings when you've worked well enough to humble your own expectations

[@CiCis_Mom]

Kind of concerned about the aftereffects. Hopefully you're not poisoned or 'passing logs'. Great episode in spite of my concerns ;) Good luck!

[@helgavoorneveld1530]

Love love love the box!! Loved that you shared some footage of the snow since we rarely get snow and it's beautiful to see and as always loved the history and the baking! Brilliant video ❤

[@biancablaney-thivierge1627]

So dedicated😂 thanks for this funny and interesting video. Thanks also for editing out the eating noises, nice touch. Beautiful lidded pot!

[@angelbird7227]

Yes! I just came to the comments just to say thank you for muting the mouth noises!!!

[@DavidTheBrain_]

First video ive seen of this channel and it kept me hooked the whole way through, awesome video!

[@kitkatcatlynn7991]

omg you have no idea how much I appreciate the muting of mouth noises thank you so much for that!

[@arc4705]

This is the dumbest thing for me to be hype about but thank you for muting the chewing sounds 😭😭 I often have to grit my teeth, mute videos myself, waste time forwarding/rewinding, or close videos due to excessive chewing/drinking sounds, and for sure I would not have enjoyed those sounds if you left them in... But I'm glad you didn't just cut it cuz seeing it happen is fine and even helpful for the context of your reaction!! Personally I think hearing the first crunch is fine as well and helps me know the quality of the bread, but muting the rest of the chewing without doing an unnecessary jump cut made it a more immersive and satisfying watching experience! ...I mean I ruined the immersion to comment, but I digress 👁️👁️ thank you for the consideration!!

[@custos3249]

You're right about particle size. While an interesting start, you should redo this with what's commonly called "wood flour" because it's literally just as fine. Though it should be said, many foods contain cellulose without issue, including your control bread as well as all fresh vegetables, as it's a main component of plant cell walls. In food science, it's commonly added to some foods as an anti-caking agent, such as with pre-shredded cheese. But obviously cellulose is a refined product that's ultimately a complex sugar we can't digest, where as wood flour will contain all the other constituent parts.

[@WobblesandBean]

You actually muted your mouth sounds. THIS IS WHY YOU'RE THE BEST CHANNEL

[@ChildDevourer83]

Do people have problems with eating sounds? I’ve seen multiple people saying things like what you said

[@meqomi]

@@ChildDevourer83 indeed, its called misophonia

[@ieuanhunt552]

​@ChildDevourer83 i absolutely cannot stand it. Slso pretty much all ASMR stuff makes me really uncomfortable

[@laurahuynh8333]

Same. I hate eating sounds.

[@cudgle1633]

3:43 Thank you SO much :,)

[@AlegoCarmadein]

Thank you for muting the eating noises!! I have misophonia so it means a lot!

[@littlelynx243]

The captions in the tasting session are absolutely sending me

[@graysontruax]

Justin posted! Always love seeing a notification from you. I’m excited for the Nebraska map piece, let me know if you need any wood!

[@greengrain64]

A beaver came up with this idea

[@deborah_chrysoprase]

good lord what an absolute madlad he actually did it this was amazingly educational

[@resurgam_b7]

I love the little text commentary on the side 😆 Thank you for torturing yourself for our enjoyment 😂

[@sebastianahrens2385]

This video journey started a few weeks ago wanting to learn about pizza. Now I'm here, learning about sawdust bread. Thank you, great algorithm in the sky! Kinda makes we want to try Western Redcedar bread :D Random side note: You're the first dude I found who silences the chewing noises (thank you!) AND you're the first woodworking channel I see using those spacer safety tools around table saws.

[@CalebCalixFernandez]

This helps to show that when wellness idiots say that cellulose added to food products is sawdust or wood pulp they don't know what they're talking about.😊

[@infernaldaedra]

Pure cellulose is a polymer that can't be broken down. The cellulose you find in food products is actually bioavailable

[@WobblesandBean]

​@@infernaldaedra Hi, biologist here. That's incorrect, cellulose is not digestible by humans at all. That's why it's fiber. You might be getting confused because there is a thing called _soluble fiber,_ but it's still not digestible, it just means it will dissolve in water, whereas insoluble fiber does not.

[@kasooi]

@@WobblesandBeanWell hey to counterpoint your argument since I did my degree in chem one of our analytical chem projects was actually researching the hydrolysis of cellulose chains. You will see noticeable decomposition of cellulose starting after 24hrs in water and bacteria will drastically speed things up. It's not fast but actually if the bread was left to ferment the acidic conditions created via fermentation plus the bacterial ROS (radical oxygen species) reactions would exponentially increase over time thus possibly creating better bread over time. But in this video he didn't ferment it long enough so we'll never know!

[@MadameCorgi]

​@@WobblesandBeanbacteria in the gut may be able to digest it into starch and glucose

[@blackheartmargo3429]

I’ve always wondered about this since reading about it, respect for actually trying it

[@DZXJR]

Funger pfp

[@oraakkeli]

Here in Finland in the 1800's, it was a time of hunger and people would grind the cambium/phloem (the thin layer between the wood itself and the bark) of certain trees to mix with rye flour for baking bread. In Finnish its called "pettuleipä", and in english its just called "bark bread". The cambium flour had around 25% of the energy contents of rye flour, so it was obviously only used in times of extreme need. Pretty interesting stuff

[@tzzz7]

Your first all flour loaf has some beautiful chatoyancy.

[@hellogoodbye9989]

I love the little notes on the side of the screen lol -ohaugh -mmmhm -mnnhmn -nhnhn

[@la_gobba_di_aigor]

Completely unrelated, but that snow shot was everything I needed for this winter. It used to snow every year here when I was little, now, due to climate change, it never snows and the winter is always more and more gray and sad, didn't think that would've even been possible. Thanks for the nice snow shot man!

[@marscoric]

i really appreciate you muting the chewing noises, i have misophonia and chewing noises are one of my worst triggers so it makes it really nice to watch this video

[@ST0PM0SS]

what i learned is that cutting flour with sawdust is not only profitable but also desirable and increases the flavor

[@Bryce_the_Woomy_Boi]

Reminds me of that food theory video where they put sawdust in gingerbread cookies.

[@bsidethebox]

And William Osman adding sawdust to Rice Krispy treats... *shudder*

[@CaptainBlack47]

Love the bullet points from the ranting about the taste, reminds me of brutalmoose's editing. Great vid man thanks for the self sabotage for our enjoyment

[@robertlarson7224]

Completely unrelated to the topic of the video but seeing you use wax paper for gluing is going to save me SO MUCH EFFORT scraping glue off of my work surfaces!

[@pleaserespond3984]

Justin, sitting blindfolded, eating bread with mystery sawdust in it: I am feeling pretty good about myself right now!

[@tomfoti2]

what a cool idea for a video, I love that i was originally looking for videos on how to bake a dough in a crock pot and now im watching this guy use sawdust in his dough.

[@julespitts2729]

I find it funny that this is not the only video I’ve seen of someone trying sawdust bread and different percentage levels of saw to bread. It is the first one to try different types of sawdust though lol