(Mostly) Bread Related Q&A with Patrick Ryan

[@paulamsden8420]

This man should do a podcast all about bread and life :) I'd totally listen.

[@lindaday8850]

Totally agree! I can watch and listen to him for hours :)

[@bakewithela8327]

Paul Amsden yes!

@@lindaday8850 Likewise. He's absolutely brilliant. And sadly.. he's married.. :D I couldn't miss that... :D

[@paddyfit]

Agree his videos are class

[@davidinvenio3094]

So would I, and not just because he has a great manner of speaking (and yeah, accent). But something tells me that he probably has a lot of wisdom to share along with all that knowledge.

[@bradleeweber6754]

Is there something where we can watch more of Patrick Ryan cause I love the way he explains baking

[@itwouldntsurpriseme]

Not only do we get more Patrick Wisdom (woot!) but pretty much every single question covered was one I would've asked. Much thanks for the video and please keep them coming!

[@papaspartan435]

Your personality is just so lively, it makes these videos all that more enjoyable.

[@ReubenNinan]

I love Patrick Ryan! Because of these videos and how amazing his bread knowledge is I bought his book. Please keep uploading more of him!!

[@evelyngrunstein7025]

I'd listen to him read the phone book and love every minute.

[@neythenbarber2178]

Yessss! This man helped me make my starter, Frederick. He's alive and well and produces fine bread, baguettes and pizza dough.

[@hizzousekakashi8836]

LOVE THIS MAN! his is always to the point and just has a great way about explaining things and you can just feel like a better baker by listening to him!

[@thepurplejellothing]

Why is this channel not over 2 M subscribers yet? I have been following for so long! I just made my first starter following this instructions and it worked perfect! Don’t stop posting videos please!!!

[@felicius2]

Just wonderful. Thank you Patrick. I really enjoy your videos and your competence not to mention your absolute CHARM. Please keep doing these at whatever pace makes you happy. They make me happy and inspire me to bake more ( and better). !!!

[@JohnMartinez-sm1sk]

I love your accent, I feel in I’m Ireland when I listen to your voice. I really like you baking style. Cheers buddy keep making great bread

[@TheOnlyValken]

I love Patrick! He's helming the newly christened ship of my love for bread!

[@jerifisher9621]

My sourdough bread would be a hit or miss until I tried your recipes. Not once have they failed me! Love your informative videos! Thanks a mil!

[@727foxtree]

I literally looked these exact questions while watching the original video. Thank you for answering them for other folks who may have had the same ones! Also, this guy is so informative and helpful with his advice, which as a beginner has been awesome. I've learned so much from that one video. Amazing!

[@imopn]

Love vids with Patrick in. Thought this "people with a lot of hate in their lives" was hilarious

[@mariyagergert2501]

Love this guy, so clear and straight to the point, samples/demonstrations -very bright. Following.

[@lindaday8850]

Patrick, thank you so much for amazing recipes, tips, and help with sourdough bread! Mine turned out outstanding and I hooked a lot of my friends on it. Shared a ton of starter, even today. Can't wait to make more! Yum!

[@denisenascimento401]

Patrick thank you a lot for sharing your expertise and sympathy with us. I'm from Brazil and I've learned a lot about the process of sourdough with you. The best.

[@missmaryh6932]

Lovely well done. Beautiful bread gorgoues view of those hills in the background. Loved this information thank you. I bet you the bread tastes divine. God bless x

[@Wazluk]

Patrick, thank you for inspiring me to bread baking! As I don't bake often the most convenient method to use starter that I've found is to store small amount of the rye starter in the fridge. The day before baking I mix equal amounts of any flour I need and water, add about tablespoon of the rye flour and leave it at the room temperature. After 12-16 hours I have fresh and active starter made from any flour I need for the dough.

[@henkjanssen1252]

Keep up the great work guys! Bread making is so magical and there's plenty to learn.

[@hervva]

i LOVE LOVE this series, more videos!!!!

[@reynakusinera1431]

That last and final question just gave me tbe biggest heartbreak of my life!! 🙈🙈🙈🙈✌✌

[@francoise-mariethein682]

very helpful video. At the end you told us it's possible to do chocolate brownies with sourdough .Please give us the recipe.... as soon as possible. Thank you.

[@nomad7412]

What an awesome character. Full of knowledge that he is willing to share. Pleasure to listen and watch you Patrick.

[@James-h3r8l]

Another excellent, useful video. Patrick is the best!

[@ccyesther]

Thx Patrick. I enjoy watching every video of yours. Plz upload more

[@dorothyrackley3300]

Thank you for this video. I use Lodge's Combo cast iron set to bake my loaves. It produces a great crust.

[@unruffledgrace]

If Patrick Ryan could do a regular video/podcast series on bread, that would be great. He is really great at explaining bread in a simple way where I actually get what he's saying.

[@angelametcalfe953]

All of you generous and clever youtubers have given me my own starter routine. I keep my starter in the fridge, the day I make bread I remove 2 tbsp stater and put in a jar then add flour and water, mix and leave to stand for about 3 hours. Its usually ready by then to make my dough. Mostly there is about 2 tbsp of starter left that goes back into my starter in the fridge for next time So far its working very well. Thanks for the tips and inspiration.

[@ks5959]

Because of your Videos, i've done a great step to a great hobby baker. Thank you and greetings from germany

[@maryjonorum107]

Hands down, I love your style!

[@hopebissonnette2370]

Patrick needs his own show! Love him even all the way across the pond in the US.

[@stelecook5678]

Thank you Patrick for all the information Greetings from Austria👍👍👍

[@tobytomlinson2252]

Love this guy! He's so down to earth and makes the process of baking bread soooooo much more approachable to the beginner bread baker. I, unfortunately, started with one of the most complex sourdough recipes from a bakery cookbook and was confused beyond belief. I came across his sourdough starter video and it was surprising how much simpler it was compared to directions, equipment, and terminology I found in the cookbook. Honestly, in retrospect, I should have known this since bread baking has been done without modern-day equipment since 8000 BC. This Q&A also greatly helped with understanding starter and levain, and super grateful to know you can also use pyrex along with my dutch oven. Thank YOU!!! More videos, please!

[@jimebbage]

Fantastic..Clarity & Brevity..My favourite Twins ! Cheers Patrick Ryan !

[@laurencea9860]

Thanks for your inspiring videos. My husband now bakes delicious bread everyday, sometimes with the help of our daughters. A feast! Merci, Laurence from France

[@darrylalder2541]

I took a local sourdough class a year ago, one hundred loaves later and Patrick Ryan has me adding seeds and using rye (my favorite flour). Thanks for ALL the excellent master classes

[@pmchamlee]

You are enchantingly Honest and delightfully knowledgeable!

[@jensdavidsen4557]

When is this guy gonna get his own HGTV Show? I've always considered myself to be a complete moron in the kitchen...yet following Patrick's exquisite teaching I've just pulled loaves 3 & 4 out of the oven and they're absolutely gorgeous. First two loaves were a couple weeks ago and were 100% all-purpose flour and were simply magnificent (brought them to a friend's house where we made sandwiches with one loaf and I gave the second loaf to his mother). This morning's batch was 1/3 buckwheat and 2/3 all-purpose flour - definitely more dense (doesn't seem like the buckwheat rises nearly as much as 100% all-purpose flour) but they still look magnificent (haven't cut them open yet though).

[@kimwieslaw8339]

I love the way you explain everything... & your passion...hi from Perth🇦🇺

[@cliff4700]

Thanks for your sharing. You are so inspiring.

[@zee5698]

Thank you sooo much, we made our first starter and baked delicious bread, ciabatta, made savory pan cakes wit the discards and pizza. Next week we making sourdough pasta and banana bread. Love your videos

[@keithhudson4081]

I'm pretty new to breadmaking and have obtained a number of books on the subject. This video and the very helpful Q&A video taught me more in a concise way than 5 hours of reading those books. This has really brought my level of confidence up! Cheers, Patrick!

[@barryroberts9302]

fair play Patrick, you are a top guy. love your vids keep them coming. done your French sticks and sour dough and came out as expected perfect. a credit to you as you make it so simple with your detailed instructions but at the same time simple. Thanks mate look forward to the next batch

[@archielee167]

Very informative and easy to understand. Funny guy.

[@abdulrachman4]

Woow, it's all explained completely.. Thank you for sharing

[@guerino8945]

I left my starter unfed in the refrigerator for 2 months because I was away on an extended vacation. After 2 re-feeds it was good to go.

[@robjacobs5199]

Thank you Patrick for another valuable video and a Happy New Year to you, your family and the crew at the Bakery. I recently had a lot of Sourdough Starter left over from a couple of experiments with a San Fransisco and a Hamburg and dehydrated both of them, cut them up in to squares and put them into bags. After about 3 months started equal amounts of the dried starter and away they went again so they are a resillient brew.

[@pavelgorin7010]

This is one of the most informative and easy to understand videos on the basic baking questions I've seen

[@cosettamilazzo6002]

You are amazing the way you explain everything in a easy way! Thank you so much dear I appreciate it ❤️

[@mariakontou1971]

Love love love Patrick Ryan

[@bopIT247x]

So helpful - more bread videos with Patrick please!!!!

[@valeriemortensen3075]

Trying my second bake today. Fingers crossed. I could listen to you talk all day...love the accent !!

[@stacia282]

@ilovecookingireland -- Patrick Ryan, found your site today and so very happy I did. Very helpful information. I admit to feeling overwhelmed by watching way too many bread-making videos and reading multiple how-tos sites and books. I ended up feeling more confused and lost as to where to begin. Feeling like I bit off more than I could chew, that is, until I found you. Your relaxed approach is very needed for a beginner bread baker like me. The simple, clear and concise instructions are much appreciated. Normally, I wouldn't worry about failing at making bread, but right now, flour is very hard to come by and I don't want to waste it by making a failed loaf of bread. With your helpful instructions and tips, I'm ready to start.

[@ThaisMCruz]

4 people currently have a lot of hate in their life! I’m not one of those, I could listen to Patrick talking about bread all day long!

[@johbuldmann0206]

what my sister has been doing for years is to store the rye sour dough starter in the fridge and it last for half a year or more without any feeding. The trick is to dry out the starter. half fill a glass or container with rye flour, then add couple of spoons of starter and then again rye flour on top. couple of weeks later when you want to use it empty it all out into a bowl add about equal amounts of water and let it sit out on the counter over night - "lovely and bubbly" on the next morning! next day you can again put a couple of spoons into the fridge with flour and bake with the rest 😊 greetings from germany!

[@valeriepowell1736]

This was perfect Patrick, how funny not only did I get some questions answered.... I laughed my ass off too.... Wow. I hope your wife doesn't like bread, since I've been baking I gained 15 lbs. You are a wonderful baker and I've learned so much from you. I joined a bread class and have been enjoying way too much bread. I made my first sourdough recipe with my starter and haven't stopped eating that either. I can't wait to make my first loaf of rye when I get back in two days.Thanks again hope you see this, please don't stop doing this videos.....

[@SorasBackyarD]

My boyfriend does the actual baking but I really enjoy Patricks way of explaining things. These were almost all questions I also had. We're considering a trip to Ireland just to get a taste of his baking 😍😍😍🔥🔥

[@BlogWhatTheFruitcake]

You could also sign up for one of his baking classes!

[@SorasBackyarD]

@@BlogWhatTheFruitcake absoluty! My bf would love that so much!

[@gabriellearmstrong5381]

Great explanations thank you from Gabrielle in Australia 🇦🇺

[@yazboncugu5216]

Your great man. Would like more videos and recipes please ☺️

[@isobel8788]

Fantastic videos . So knowledgeable. Also You make it fun aswell 👍 only question that I wondered and u didn’t answer was - you say to gently cover the starter is this with kitchen roll or tea towel etc ? . And Is this correct until you store it in the fridge and then put a proper seal lid on ? Thanks again for the great videos by far the best & easiest ones to follow 😊

[@patriciabrown6776]

Thanks for helping my bread making 👍

[@kelor]

Perfect explanation, great lesson. Perfect proffessor!

[@lilyramlous3127]

You are the best honestly

[@mosiah9205]

You know, I would kill for a 100% Whole Wheat Sourdough tutorial. Is it much different? If yes, how so? Etc. Anyway... awesome series. Literally my go-to videos for breadmaking.

[@andrzejbejmart1805]

Partick, Thank you for your lovely personality and knowledge share! Best bread I made was the one I made after watching your video :)

[@bethbilous4720]

What a guy, really like this guy.

[@carmenheld-tauchar7658]

Patrick Ryan is quickly becoming my most watched KZbin "star". :)

[@doroth215]

Patrick, you have a beautiful smile. Good job. Thanks for sharing with us. I think the Strong Flour is called 1050 here in Germany

[@edwardjdeaton]

I cook my loaves in pre-heated stoneware Dutch ovens. They turn out Amazing

[@Gdaiva1]

Finally finally i was able to make my own sourdough bread following your tips, thank you soo much for your videos!!!

[@LM-sm7ks]

Thank you so much for your guidance! So happy for coming accross your videos! Clearly and generously sharing so much information. Love your energy, too! Have been looking for some alternative for yeast and discovered your sourdough bread recipe :) and it was a success at the first attempt! Tastes great! The process is like a little miracle, I didn't know it's so easy. Now, I love my "new pet" :)) and keep spreading the word. Thank you again and be well!

[@N9524Q]

I have been baking many years as a amateur baker but 1 to 3 loafs a week. Your answers were very good explanations. I have just started a small restaurant on a Island in the Bay of Panama. I am expecting to bake 10 loafs a day so having to learn all new procedures

[@buzzlite09]

Hey Patrick, I love your style. A good friend of mine is Irish and the head brewer at The Summit Brewing Company in St. Paul Minnesota. So I had to watch your video. After a few failures and couple of successes, I've made 2 loaves with your help and they are great. Since I have a Dutch Oven, I used it to bake the bread. From other sources, I preheated the Dutch Oven in a 500 F (260 C) oven for 30 minutes, put the bread in on parchment paper and put the cover on for 20 minutes. Pull the cover, reduce the heat to 450 F (232 C) till browned. I like to poke with a thermometer to see if I am over 203 F ( 95 C) internal temp. Sour dough is the way to go with no yeast on the grocery shelves.

[@cenewman007]

Great video. Many of those were the exact questions I had (about breadmaking.) Cheers.

[@blackhagalaz]

Just munchin´ a slice of bread Nr. 5 I recently baked, while I watch this. Well thank you I didn't know baking bread is a highly contagious disease! This was the second time I baked this week, and my fiancé and I now refuse to buy our bread from the store, because the self made is just so delicious :-D

[@cydchance3367]

Excited to get started making breads at home. Thanks for making easy-to-follow videos. Off to the market tomorrow for some yeast!

[@Research0digo]

you don't use yeast

[@jenniferobrienleaver5489]

delightful and informative .

[@foodpharvenfoodpharven9353]

Excelent tips that help me a lot, Patrick when are you going to release a video explaining how to do your famous buttermilk batch?

[@grammysgrub8870]

That would be amazing!

[@MasqueradeBall]

I wish I had seen this right when I started baking! Super informative! Thank you ❤️

[@trapham8367]

I’m about learning to start baking and I love your baking style. The starter knowledge is helping me a lot. Thanks and i love your video. Regard from Vietnam

[@omarhuico4741]

Just subscribed because of him! He is an amazing baking chef teacher!

[@HappyGnoux]

"are you married?" "sadly, yes." ...i know someone who's gonna be "proving" overnight on the couch, tonight! ^^

[@br31woodlands69]

Holly Craft! More like kneading the dough

[@HappyGnoux]

@@br31woodlands69 ^^

[@loriguercio4374]

Lol, i was thinking the same 😂

[@1339su]

One of the most best chef of baking 👌💕💚I learn from him how to make sourdough stater and the technique of making the dough. My question is?. If the source dough stater the water is dark is it still useable?. What should I do with my that signed?. How to test my sourdough ?. Thank you chef.

[@ijsbrandvreugdenhil4652]

Love it, keep up the good work.

[@anaccount9439]

Great vid! The last three questions, lol!

[@brigitteperel3665]

Love you.Thanks youre video ,I made my best bread.Thank U😉

[@julieogden4193]

Absolutely great advice love making my sourdough along side the tutorial xx😊

[@franzmuller3396]

I'm from south (west) Germany (Baden Württemberg) and we've got the best baking tradition in the World.

[@inmamedina953]

I absolutely love your videos. Thank you. I made my first sourdough loaf and I must say, it is so good. Yum. 😃

[@CujoBD.]

This video came out at a great time! Literally the day after I made my first go at sourdough. Didn't turn out well. I used whole wheat for the starter and as the only flour. Glad to see I didn't fuck up with that choice for starter. In used APS flour this time and based on what he said in the video, I watched just after kneading, I did the right thing. Fingers crossed this turns out well.

[@paulinechia5583]

Thanks Patrick

[@cindybones5958]

Hi Ryan! Love your tips and recipes! Do you have an Irish soda bread video? This is on my bucket baking list to make and want to practice before st Patrick day

[@nicoleiriondo1694]

Please a whole wheat bread master class💗🙌🏼

[@marjanyd2234]

Loved that. 🥀 lots of useful information 👍👍👍

[@sanakhan-dx4bq]

The reason I love making breads at home. I wish I could work under him it would be an honour. Can I??? Keep making more videos.

[@patriciabrown6776]

Love the way you say...FOUR

[@gaylerivers5305]

Thank you very much for the great baking instructions and energetic engagement. I reviewed your FAQ to make sure it was not already covered. Want to confirm * At second proofing stage, if cold fermenting in the fridge, do you go straight from fridge into preheated oven? That is, refrigerator cold straight into oven? Or is there any resting time at room temperature after fridge before baking? * I'm using a cast iron Dutch oven. I preheated it for 40 minutes, then baked for your recommended 30 -35 minutes for your sourdough recipe with lid on the entire bake. Would you alter any technique here with a pre-heated cast iron acting as an "oven within an oven"? For example, do you see a need to remove the lid at some point like the technique you use with pyrex vessel? * Any magic to the "800 g" flour number for two loaves. Is that a baking standard for two loaves of sourdough? * A batard would seem to need less bake time than a boule. If you agree, how would you adjust your 30 -35 minute time for sourdough boule? * Is it important to let your loaves cool prior to cutting or can you just go for it? So hard to resist waiting. Thank you for being a great teacher and baker.

[@stephenhill458]

Hi Patrick, great vid - followed it to the letter and my wife thinks Im a legend! Thanks heaps!! I would like to try sourdough dinner rolls baked in small (3”) terracotta flowerpots. Had success with ‘normal’ bread - just wondering how to adapt your shaping/getting into pot/slicing to this approach! Keep up the fantastic work!!