The guy that came up with the title is probably telling everyone "get it huh get it? because bread rises, get it?

@bryanshealy1260

4 жыл бұрын

i feel like they didn't even notice since all of their titles are basically the same.

@chrisconklin2981

4 жыл бұрын

That's great, but did you actually pay attention to what was being said?

@brapbrapbrapbrapbrapbrapbrap

4 жыл бұрын

@@chrisconklin2981 huh? I didn't watch the video. What did i miss?

@chrisconklin2981

4 жыл бұрын

@@brapbrapbrapbrapbrapbrapbrap As you asked. Grass grows to make wheat. It is ground mixed with water, fermented, baked, and feeds civilizations. If we ignore that then we civilizations die.

@kutter_ttl6786

4 жыл бұрын

Give that man a raise!

Coming up on CNBC: Why Sourdough Failed in China Can Sourdough Compete with Amazon?

@johnmoore1495

4 жыл бұрын

Will Sourdough go Bankrupt like Sears?

@daveycrocker4466

4 жыл бұрын

Do u buy sourdough in this market decline or wait for virus cure.

@euenfheiejrj

4 жыл бұрын

Are millennials ruining the sourdough market?

@iwanttosurvive3992

4 жыл бұрын

😂😂😂

@chrisbooboo3840

4 жыл бұрын

Yuk it up everyone. So young.

Let’s be honest, we all didn’t ask for this, but we’re still interested

@thatdude123

4 жыл бұрын

Agreed

@nw9801

4 жыл бұрын

Hansen Z. Yup

@teknowil

4 жыл бұрын

ikr, i wasnt aware there were yeast hotels

@juuk3103

4 жыл бұрын

For me all knowledge is good the more i can get the better

@axwapples

4 жыл бұрын

its almost like they paid some people to come up with content that people want to watch

Sour dough starters are the new tamagotchi's for 30 year olds now. I have 3 diff ones going🤣🤣

@84westy55

4 жыл бұрын

REASON FOR REPORT: I'm tagged in this comment and I don't like it. Do we have to count the ones in the refrigerator or just the active ones?

@anthonydetmer

4 жыл бұрын

@@84westy55 🤣🤣🤣 Count in fridge too

@corgisrule21

4 жыл бұрын

Tony D I named mine too 😂

@84westy55

4 жыл бұрын

@@corgisrule21 I have "Clint" and "MCA"

@noahbowie5985

4 жыл бұрын

I've got 3 going at the moment cause I'm baking a lot more during the lockdown. I've been giving loaves to the NHS staff that live on my street as a sort of small thank you. I've even started naming them there's: Steven (the name of the guy who got me into sourdough a couple of years ago) Amy (was listening to Amy Winehouse and needed a name) Jesus (thought it had died but it came back)

Sourdough IS "regular bread". It's the new, industrial bread that is the aberration.

@tokega

4 жыл бұрын

@Justa Computa Natural yeast in the air!??!?! You're no Ken M... Buzz off!

@mobcaptain601

4 жыл бұрын

Justa Computa it’s the yeast in flour, not the air

@robinlillian9471

4 жыл бұрын

Justa Computa: It was NOT possible to buy powdered or cake yeast in the store much before the 20th century, so EVERYONE (rich or poor) had to make bread from either sourdough, barm (beer foam), or capture wild yeast some other way like from the skins of grapes. Powder/cake yeast is actually pretty cheap. en.wikipedia.org/wiki/Fleischmann%27s_Yeast

@robinlillian9471

4 жыл бұрын

Yeasts are fungi. So are molds and mushrooms. Lactobacilli are the bacteria that make sourdough taste sour. Both are microbes. comenius.susqu.edu/biol/312/thesourdoughmicroflorabiodiversityandmetabolicinteractions.pdf

@pequalsnp

4 жыл бұрын

This assumes that all bread uses a starter culture. What about unfermented, unrisen flat breads? Even just masa corn flour tortilla is a bread

The fact that sourdough is something "amazing" and there is a "craze" about it in the US just shows how low the standard of food is. In Europe when we say bread we mean sourdough or just normal shaped and baked and not the plastic packaged stuff, that's only for toast because of it's convenient shape

@patrickharris8180

4 жыл бұрын

How are the Muslims?

@norfabatonas

4 жыл бұрын

@@patrickharris8180 how's the healthcare ?

@patrickharris8180

4 жыл бұрын

@@norfabatonas Excellent.

@Haisui

4 жыл бұрын

I mean the most common bread here in Spain is either american industrial bread or fake sourdough-like bread. We had the fake sourdough in Poland too since I was a child. You have to go to a good bakery to get the real stuff.

@corgisrule21

4 жыл бұрын

vlad damo then who buys all the plastic wrapped bread in the stores I’ve been to over there? I saw loads of people buying them, but maybe they were all tourists?

Here in Germany, we have many kinds of sourdough bread available at nearly every bakery, and there are a lot bakeries in general.

@kamillasandera-zech4008

4 жыл бұрын

Das stimmt, ich backe jetzt selbst, nicht diesen schaumstoff BROT. Ich vermisse die Auswahl, was man in Deutschland hat . Kamilla Kanada

@arunseigell7361

4 жыл бұрын

Love German bread.My friends in Stuttgart took me a few times to the Klinsman(Jurgens parents) Bakery for their delicious products plus free football cards for my nephews

@eliseumds

4 жыл бұрын

Germany has the best bread ever, on average. Insanely good and cheap options even from Lidl. Huge variety.

@PX_Xaver

4 жыл бұрын

Yeah (though a lot of it is actually made with ready yeast) you can't really compare the bread in Germany/Austria/Switzerland to the packaged bread if you ask me. They are just worlds apart in taste, texture, variety and culture.

@lollyofelly9510

4 жыл бұрын

And 1 and a half thousand varieties of 🍞 to represent Deutscheland

My mom was way ahead of this trend... She made sourdough for our school lunches throughout my childhood. I remember the feeding schedule and taking the starter with us on summer vacation :)

@beckijameson3844

4 жыл бұрын

Fabulous! She provided a splendid thing!

7:44 is such a misleading graph. It's a decrease of 14 pounds, and it makes it look like in 2018 they are 6 times less bread than in 2000

@roller1815

4 жыл бұрын

Yeah that really caught my eye, I watched a video on how media uses tricks like this to over exaggerate something.

@arnekim1922

4 жыл бұрын

@Hernando Malinche true, but dumb people are the majority, so we should make sure they understand

@30fpskiks5

4 жыл бұрын

Arne Kim 😂

@AltoSilver

3 жыл бұрын

If you read the labels, you can see how they get away with a misleading graph by using a low non-zero number as a baseline and going up in units of 4 from there. Unfortunately, they chose 130 as their baseline, which caused the amount of positions between zero and their chosen baseline to be fractional -- exactly 32.5 positions to be exact -- so the graph is actually wrongly labeled if you extend the graph down to 0 as the baseline. As such, my disappointment is immeasurable and my day is ruined. EDIT: Fixed my wording (was "positions before zero" instead of "positions between zero and their chosen baseline") immediately after posting the reply.

@BewareTheLilyOfTheValley

3 жыл бұрын

I honestly didn't even think of it that far, lol. What I got from the video mostly was that the ingredients themselves are easy to get for starting this bread and it's not too difficult to maintain. The amount of bread people are consuming has of course dropped as everyone I know is shunning eating it (and even I don't eat as much as I used to), but I didn't see that graph and think bread consumption had dropped off the map. Not if the empty shelves at the store have been anything to go by during this pandemic, lol. But thankfully, that's balanced itself back out, like with toilet paper.

I can't believe I spent 20 min watching a video on sourdough starter

@RUNLIKEHELL04

4 жыл бұрын

ikr...me too😂😂😂

@chrisconklin2981

4 жыл бұрын

Sourdough is the least demanding pet.

@TimTams_64

4 жыл бұрын

to be fair youd watch a 20 minute video on cats for no reason at all.

@mitsukikosan

4 жыл бұрын

Im like “that was 20 minutes?!!!”

@buckydragon

4 жыл бұрын

I am known to burn anything I bake but I too spent 20 minutes watching a video about sourdough starter 🤷🏻‍♀️

i love that there's a sourdough expert from a sourdough school

@iliketotrolololololo

4 жыл бұрын

Imagine going to a school solely based on sourdough

@B8R8

4 жыл бұрын

Yep, the end is near.

@miroslavatanasov5011

4 жыл бұрын

This comment, my friend, this comment is truly an example of great humor.

@AvgJane19

4 жыл бұрын

@@B8R8 society is complex.

@arturocevallossoto5203

4 жыл бұрын

Super-specialization is a modern problem.

I trained as a baker 20 years ago. My bread prof used to say that commercial bread baking was the science of making water stand up all by itself.

please continue making these kind of reports. they are highly informative and are presented in a very friendly format that is entertaining and just the right length. saludos

@AvgJane19

4 жыл бұрын

+

My son was having lots of stomach issues until we switched to sourdough. It freezes well too.

@KotoriOnWheels

3 жыл бұрын

Is there a trick to freezing it?

@f.i.l.d.e.p.s

2 жыл бұрын

@@KotoriOnWheels the trick is to put it in the freezer

I bake my own sourdough for my household and family, when you realise that the ingredients to make it aren't that expensive and the time required isn't too intense it makes it an easy choice. The real advantage i've found after a lifetime of eating white, square bread is that a Spelt/White sourdough will keep me full for much longer from only a single slice without the heavy stodgy feeling I got before. If anyone is on the fence about making it, just go for it, you need minimal ingredients and just some time!

@japanluv

4 жыл бұрын

Share with us,please. Wife and daughter dont eat anything with gluten and I wanna bake some sourdough at home.

@ryanc1295

4 жыл бұрын

@@japanluv you won't have any luck with Sourdough, the whole basis of it is gluten development over time. Sorry I can't be of more help!

@24get24give

4 жыл бұрын

if only, spelt would've been far more healthy than the GMO wheat in most white bread

I lived in Germany for 4 years....and bread there is not full of the poisons we get in US bread. Sourdough is very common

@tinakoernermashood6422

4 жыл бұрын

Dangic23 I am born and bread (pun intended) raised and fed german and trust me, though german bread is definitely better but still the mainstream breads still include emulsifiers and dough conditioners

@AvgJane19

4 жыл бұрын

@Atlas aït Amazal lol how is Tina supposed to know??? Contact KZread support

@notliquid1448

4 жыл бұрын

Come in France!

@godemperorofmankind7255

4 жыл бұрын

Over in San Francisco, we have some fantastic sour dough as well.

@Dangic23

4 жыл бұрын

@@godemperorofmankind7255 I'm sure there are places you can find it in SF. My point is that in Europe this is a non issue because it's an every day thing and not a specialty like in the US.

Yesterday, I ate a whole loaf of sourdough myself.

@RUNLIKEHELL04

4 жыл бұрын

i can do that easliy.....yummm

@laurademarrais3248

4 жыл бұрын

Wooster I make a cranberry walnut sourdough that I can eat over the day.

@Krrish85

4 жыл бұрын

Good man!

@daveycrocker4466

4 жыл бұрын

U put jam on it or what?

@arnekim1922

4 жыл бұрын

@@daveycrocker4466 ham is best bro!

A couple of weeks ago my sourdough starter got loose and killed the mailman.

@ColtDouglasMusic

4 жыл бұрын

Hate when that happens.

@adityakrishnamd2314

4 жыл бұрын

Lol😂😂

@fandal

4 жыл бұрын

He keeps bringing bills. I've told him I'll sick my starter on him.

@6610stix

4 жыл бұрын

It was probably the uniform.

America - alway last to the dinner table when it comes to quality breads, coffee, wine, cheese

@zico739

4 жыл бұрын

Not really. The American diet depends so much on region, race, ethnicity, and class.

@andreasmadsen882

4 жыл бұрын

Izoto the american diet depends on fast food

@Aamie

4 жыл бұрын

American cheese in a spray can 😍

@naitken8751

4 жыл бұрын

lol this thread XD

@digoravas1986

4 жыл бұрын

@@andreasmadsen882 when u have to work like slaves to survive there is hardly anytime to cook a good meal...

you forget the most important thing: Sourdough tastes better

@epiccollision

4 жыл бұрын

It does not who wants sour bread? Gross.

@LvLUpProject

4 жыл бұрын

Yeahhh noo.

@feelfuulfiil

4 жыл бұрын

Its super hard

@CarpetHater

4 жыл бұрын

@@epiccollision it does not have to be sour. It is called that because it is levened using natural acid.

@laurenjacobs

4 жыл бұрын

epiccollision but if u toast it doe....*chef’s kiss*

Sourdough hotels!? When you think you've heard it all...

@shahancheong9792

4 жыл бұрын

Somewhere out there, is a rescue-home and pound for neglected, abused, and otherwise abandoned pet rocks. I mean. I don't KNOW that. But I'm sure there is.

This is the type of video that no one asked for but am kinda happy it was made

Everything I need to know about sourdough, I learned from Claire from the Bon Appetit test kitchen.

@brandonbenjamin9452

4 жыл бұрын

Ross Campoli - Leadership & Business Videos she’s wonderful

@antoniodean9171

4 жыл бұрын

Lol yes that was a great video

@SD-tl4wf

4 жыл бұрын

Brad's video on sour dough (ft. Claire) was what inspired me to start baking my own.

@beckijameson3844

4 жыл бұрын

@@SD-tl4wf It's alive! That series rocks!

@jeremyrussell4177

4 жыл бұрын

Right!!

Putting your bread mixture in a "hotel" when you're gone? I'm sorry, what?!

@Alatriste90

4 жыл бұрын

The levain is one of the most important parts of making sourdough and it can oversour if not attended and refreshed. Many people are really peaky about the pH of their levain and if it over sours it can tip off many recepies runining hours of work in calculations and testing, so it you can pay someone to tend to it while you are gone you are just making sure you can take vacation and return to the same product and carry on with the work. I mean it is not something i would pay, I would just ask a friend or something , but there is a reason for something like that to exist cause its basically like having a dog lol

@JonathanBergman2Go

4 жыл бұрын

@@Alatriste90 In all honesty, there are worse things people can spend their money on. It makes them happy and that's fine, of course. Just maybe not how I'd spend my dollars!

@youknowmyname9915

4 жыл бұрын

You can put it in a fridge and it will be fine for 3 weeks. Also if you need to keep it for longer you can dry it out and rehydrate it even years later.

@Alatriste90

4 жыл бұрын

@@youknowmyname9915 the thing is most people that use this are people that NEED their levain to remain as such and need it also active to get back to work as soon as they come back, aka profesional bakers. If you leave it in the fridge for 3 weeks it will oversour cause it's just going to keep producing CO2, the only way to actually stop the fermentation is through freezing as you say but again, many of this people actually need the levain active and running.

@onjofilms

4 жыл бұрын

Yes, you want it to get a lot of free yeast. And the prevalence of prostitutes in hotels guarantee lots of yeast.

One of my fav childhood memories is my mom making us avocado toast with sourdough. We still eat it.

I work in a bakery and we have multiple sourdough breads. The sourdough are top sellers in our store.

CNBC: It's called Sourdough Starter, and you can think of it as a living thing. Vegans: Igh't I'm gonna head out...

@beckijameson3844

4 жыл бұрын

Pure sourdough leavened bread with its basic 3 ingredients of flour, water and salt (and of course the naturally occurring symbiotic culture of wild yeasts and lactic acid bacteria) is Vegan. If adding a sweetener is desired, Agave nectar is an alternative to honey. Olive or sunflower oil can also be added if one desires a softer crust and still keep it Vegan.

@JewTube001

4 жыл бұрын

fungi is vegan.

@Swanky11

4 жыл бұрын

Plants are also a living thing

@JewTube001

4 жыл бұрын

@@Swanky11 yes but the plant parts are dead, the living ingredient (yeast) is a fungus. as for vegans, they only care about abstaining from animalia.

@corgisrule21

4 жыл бұрын

MadEzra64 😂😂

Those "additives" do make a difference, even in "high quality" non-mass-produced breads. People are just to ignorant to be open to things they don't have in their kitchen kabinets. Lecitin: Emulsifier, creates a softer bread that takes longer to get stale. Lecitin is also found in a lot of natural products. Traditionally used in breads for many years, only to be called "Egg Yolk" Fat: Most high quality breads advice adding a little bit of fat too, it makes the crust more tender, prevents bread getting stale (due to drying out) and adds flavor Extra Gluten: Those are almost always from the same source as your flour: Wheat. Nothing to be ashamed of. Bread flour is often defined by its gluten content (which sets it apart from "all purpose" flour), however there is a max. the amount of gluten even in bread flour and most breads would improve with a little(!) extra gluten even in high-quality (expensive!) manitoba flour. Enzymes: Actually: Bread WITH enzymes is MORE natural than without. Traditionally diastatic malt (powder), which is simply malt that has started to sproud and dried has been added to bread for quite a while to increase quality. In increases the crust and oven spring ascorbic acid: Just plain old "Vitamin-C", but without the taste associated with adding actual fruit(juice) to the dough. This is used to keep the bread fresh longer and improves proofing, while still being a natural ingredient which has traditionally been used for quite a while in breads. What I wanted to make clear: People tend to be fearsome of things they don't understand. But fear tends to only do one thing: Make people stupid. If I would call bread with Lecitin, Fat, Extra Gluten, Enzymes and Ascorbic Acid: "Enriched Bread with oliveoil, Malt and fruit-extract" no one would bother.

@RhoninFire

4 жыл бұрын

You made an interesting and thought-provoking dissenting point. A big theme of the video is essentially hawking being "all natural" and "old" means something must be better. But then so are things like asbestos or lead can be viewed as just as old and just as natural. You have a good point that the "32 ingredients" versus "2 ingredients" is not inherently indicative if one is healthier than the other. After all, all science did was isolate lecithin from egg yolk, and that should mean we found a more direct way to keep baked good fluffy without having to use eggs. At the same time, I think the video is without value either. We shouldn't fear ascorbic acid just because it sounds scary when reading it in a the ingredients label. But it is also true sourdough has lots of fiber, more protein, and avoids the other aspects where adding lecithin and ascorbic acid is harmless but they also tend to add tons of sugar or other stuff that may be far more harmful. It's a lot easier to assess something when you only have to analyze 2 ingredients versus 32 ingredients - even if all 32 ingredients are all safe and even healthy. In the end, I just hope we are moving towards a more healthy future.

@razzlfraz

4 жыл бұрын

The cheap white bread we have today is a legacy from the great depression when people could not afford a normal loaf of bread. Before the great depression people chose better tasting bread, not for health reasons but for taste. Today we have more food options, and the majority are choosing the better tasting option. Only a small minority are doing it for health. However, with that being said, the health facts revolving around cheap sandwich bread are: The two most common things people do complain about: Sugar: Cheap bread has added sugar. Refined Flour: White flour may be the #1 cause of type 2 diabetes in the US. It is very high on the glycemic index. The things you mentioned: Lecithin: The lecithin used today in bread is usually made from soy which is one of the most common food allergies, but is under reported, because the majority have mild allergy symptoms not realizing it is a food allergy. Imagine eating a product where roughly 2-3% of all people who eat it have mild gastrointestinal issues. Fat: No one is complaining about fat. It's 2020. Extra Gluten: It's great if you like your food to not fill you up. Also, like soy lecithin even people who are not celiac often have problems from too much gluten. Everyone has a different rate in which enzymes that digest gluten are produced. For many eating a sandwich with extra gluten every day can cause problems. Enzymes: No one is complaining about enzymes. ascorbic acid: I have not heard of anyone complain about this. Of course genetics plays a larger role. If your family doesn't have anyone with type 2 diabetes or heart issues in the family, and there is no problems with overweight in your gene pool, then by all means eat all the Wonderbread you want. For the majority of people, eating too much of it will cause medical issues later on in life.

@gonzalomoreno560

4 жыл бұрын

That's what happens with almost everything with a scientific basis. People are too lazy to do their own research. This is why we have anti-vaxxers. People group everything unfamiliar to them on food label as "chemicals". Trust me, this is something of great frustration to every chemist, including myself. Don't even get us started on the use of the word "organic" to mean natural when describing food.

@razzlfraz

4 жыл бұрын

@@gonzalomoreno560 Recent research has begun to show that when roundup is not washed off on ingredients and is eaten, it can increase the risk of arthritis, heart disease, and dementia. Ofc this is a weak finding, but it does beg the question if organic cereal, for example, is safer. A question no one yet has an answer for. I have a food allergy that is generally considered a cheap filler ingredient. I don't care if the food I buy is organic, but most "organic" food right now has higher quality ingredients, which does make most organic food healthier today. I'm grateful for the non-rational. It was hard for me to find food I could buy at supermarkets 15 years ago.

@kjeldschouten-lebbing6260

4 жыл бұрын

gonzalo moreno this is basically the TLDR version of my previous rant. Cooking is chemnistry and there are a lot of things with scary names that actually are amazing once you learn how to use the. Like replacing 10% of flour by weight with modified corn starch in a pound cake. Sounds scarry, but keeps your cake from getting stale amazingly well! :)

I started my sourdough in 2006. King Arthur flour and my well water in a bowl. I sat the original bowl full of the mixture next to a bowl of juniper berries. It makes great bread.

I've been making sourdough bread for the past two years! It's a great and delicious hobby!

When you have a strong sourdough starter, it can last for a hundred years!! Just keep a little in the fridge until next loaf. Mine is now over a year old and is very strong!

I mean in Europe we've been eating sourdough bread for hundreds of years its always been very popular. A crispy sourdough over any toaste any day

@mimmiblu6138

4 жыл бұрын

Yeah..... many generations of sourdough pizza and focaccia makers in my family. My mum unfortunately interrupted the tradition, I've resumed it and passed it down to my son. The percentage of sugar in my blood has sensibly gone down since I only eat sourdough bread, helping me avoid becoming diabetic like many of my relatives.

@corgisrule21

4 жыл бұрын

Bonkers we’ve been eating it since the beginning of our country (the USA) as well, people just don’t understand how bread is made.

@arnekim1922

4 жыл бұрын

@Hernando Malinche yup, just when PB&J made its entry

Rome came before Greece? What a learning experience I’ve had watching this video!

"The Rise of sourdough" Laughts in German

@leoprg5330

4 жыл бұрын

Laughts in Czechia as well, almost all bread sold here is sourdough

@johannes9437

4 жыл бұрын

Yeah like wtf do americans eat?

@ardweaden

4 жыл бұрын

I'm not sure that's the case. The difference is that "regular" bread uses "baker's yeast" instead of the mentioned starter. I'm not sure, what bakeries use, but my grandmother definitely used "baker's yeast" (I am from Slovenia).

@socialnetjerk

4 жыл бұрын

@@ardweaden the Baker i get my bread from uses a bit of the the sourdough he makes in the dough of the next day as a starter....they doing it for almost 150 years now

@angelgjr1999

4 жыл бұрын

Laughs in Mexican

Damn CNBC went really deep on this one. Really enjoyed it... one of my favorite episodes. Never thought I would watch a sourdough bread episode with so much concentration. Good job guys !!!

Grew up in the 1960’s San Francisco Bay Area where sourdough bread was ubiquitous. And very tasty!

@MalcolmRuthven

4 жыл бұрын

For sure, but those bread makers - Larraburu & Parisian - have been gone for a long time. Boudin now claims the title, but it just doesn't do it for me. There are newer great breads in the SF area, including sourdoughs, but none are the same as those 60s and 70s ones.

"Just two ingredients" - yeah but it won't taste very good. You need at least 3 ingredients to make tasty bread: Flour, water and salt. I'd argue that yeast is a fourth ingredient, despite it being freely available in the air.

@maythesciencebewithyou

4 жыл бұрын

It's crazy how much salt influences the taste of bread. My mother once forgot to add salt while baking bread and it turned out unedible.

@possumprince

3 жыл бұрын

also a bit of milk or eggs are in a lot of breads (which i tend to prefer, tbh)

13:33 rehabilitation for sourdough starter😂

@Q_QQ_Q

4 жыл бұрын

lol

It’s 1AM and I’m watching the economics of bread

The pier in San Francisco has been making amazing sourdough for years. Definitely worth checking out if you’re in the area. 😊

Now I am trying to work the word "Sourfaux" into my everyday conversations with my friends, family and coworkers 😜

@vilmabock478

4 жыл бұрын

😂😂😂

Oh My. What you call sourdough bread, ihere in germany is just called bread. What you call bread, we would call industrial white bread.

@Witepvp

4 жыл бұрын

No

@rudybratr

4 жыл бұрын

I totally agree, here in CZ american bread is called toast bread.

@schale8051

4 жыл бұрын

@@rudybratr Same in Germany. It's toast. The fast food version of bread. It's nice for sandwitches but I'd never give up actual bread for it

@notliquid1448

4 жыл бұрын

I'm French and this video made me cringe so much

@dansanger5340

4 жыл бұрын

Sourdough is a specific kind of bread that uses naturally occurring wild yeast. That's different from bread where yeast is an added ingredient. You don't have bread with added yeast in Germany? That seems hard to believe.

I really like CNBC content. They straight up summarize the contents of their entire video before the actual content proper starts. Unlike other ones where almost half of the video is just an introduction.

Thank you very much for publishing this report. It was very informative and educational. I shall begin my own starter. Continued success.

I'm going to start my starter up again after seeing this .

@jhonwask

4 жыл бұрын

Me too.

"food adjacent" Good way of putting it and so true. Taking food back to basics - real basics - is wonderful. Just started making my own sourdough and so impressed with it!

@someguy2135

4 жыл бұрын

As Michael Pollan said "Eat food. Not too much. Mostly plants. When he said "food" he didn't mean food adjacent food like products.

@angelgjr1999

4 жыл бұрын

Some Guy vegetables are bad for you because of GMOs and insecticides

@someguy2135

4 жыл бұрын

@@angelgjr1999 When you eat meat you are also getting any insecticides that were on the plants that were fed to the animals. 99% of beef is from factory farms which feed the cows GMO soy and corn. I eat organic veggies and regular. Some veggies don't need to be organic. Google "Clean 15" to see which are which.

@angelgjr1999

4 жыл бұрын

Some Guy Can I eat homegrown meat?

@dreamervanroom

4 жыл бұрын

@@someguy2135 Concentrated 10x per calorie eaten. So the toxins in x calories of organic vegetables are 1/10 that in the same calories of organic meat - ditto for commercial plants and the animals that feed on them. It is science, concentration at each trophic level.

I had so many questions about this hype, once again, CNBC has answered beautifully, big thank you!

True! Years ago I was told that I had a gluten intolerance as well as a lactose intolerance, I started making my own bread and getting milk straight from the farm and I have had zero issues since. Turns out I am extremely chemical sensitive

I grew up on San Francisco Sourdough. My oldest brother moved to France after college. One day he asked (in French) for sourdough bread when he was in a bakery. Well, the French baker through him out of the bakery because he thought my brother was calling his bread "sour"!

@honkhonk8009

Жыл бұрын

Thats because warm countries like France and Italy, have warm conditions for sourdough bread, to not actually be sour. Thats why translated, their starter culture is called just "Levain", while colder countries like Norway, US, Canada, and Britain, would call their starter cultures "sourdough". He shouldv asked for naturally levained bread maybe.

actually sourdough is better because the grain is essentially pre-digested...

@arnekim1922

4 жыл бұрын

mmmm, sounds good

Thanks for showing us all the information and history of sourdough bread.

So, I owned a bakery for over 25 years and must say The best book on the market for sourdough making ( the Bible of all Sourdough) is "Breads From The Le Brea Bakery" by Nancy Silverton I've made sourdough starter from homegrown grapes, water and organic flour..... (please note: each sourdough has a distinct flavor based on the place it's made) ...my starter has been around for years.....when not in use it stays in the fridge in a quart size canning jar til I pull it out for use....it does not need to be babysat and fed until you take it out of the fridge...preferably the night before to warm up...then feed it morning noon and night, the next day you are ready to start a sponge to ferment, after a few hours you make a loaf and away you go... I've had my starters dry out to be paper and all I did was add water, set it out at room temp...bingo, after a few hours bubbles appear and away I go to start a sponge.... One of the reasons why sourdough bread is tolerated by people who cannot have gluten is because the fermentation breaks down the gluten, also when sourdough is baked so it has a thick crust it will last on the counter in a paper bag for days without getting moldy, the fermentation is a natural preservative, all that happens is the crust ends up taking on moisture and gets chewy, the inside of the bread remains soft.... Cheers !

@KotoriOnWheels

3 жыл бұрын

Thank you, Joy! I'd love to pick your brain about sourdough breads!

What? I’ve been eating sourdough bread for most of my life. How is this only now becoming popular again?

We don't buy bread anymore. I've been baking sourdough for almost a year now!

I love sourdough bread and now that I know how I can be healthier eating it. I will be ordering it exclusively. Thank you.

Who just walked into NBC and said "Let's make a video about bread"?

@robinlillian9471

4 жыл бұрын

CNBC is in CANADA. They still make documentaries.

@SweetHopeCookies

4 жыл бұрын

a b someone who’s keep their eyes on social media for new content.

@Adam_Wilde

4 жыл бұрын

You'll see this crap more as us millenials take over. And we love it.

@ab3040

4 жыл бұрын

@@Adam_Wilde gen z.

@Adam_Wilde

4 жыл бұрын

@@ab3040 Absolutely, even better content as the Gen Z's get the baton.

I legit teared up. As sad as it is that this is considered a “new thing” I’m still happy people are getting into it. Me included. As an American who has seen the light, I have that we have so many processed foods

@honkhonk8009

Жыл бұрын

Processed food aint bad as long as you know what processed food you getting. Shouldnt be villanized as much. But shouldnt be blindly followed

@slayermate07

8 ай бұрын

...what is this, France in the 1790's? imagine getting emotional over bread.

@MrOiram46

7 ай бұрын

@@slayermate07 Those poor folks at the Siege of Leningrad would like to have a word with you 💀

Its a very thorough video. They just made two tiny mistakes. During fermentation acetic acid is also produced. In addition gluten is not a protein it is a makeup of two proteins glutenin and gliadin that is produced during mixing in the presence of water. So technically flour doesnt have gluten but dough does.

This was fascinating👏🏻 I bake 3-4 sourdough loaves weekly. It has become my addiction and obsession. My bread baking skills have improved 2-fold I will never stop after seeing this video. Thank you for sharing❤️

great video, highly informative and well organized information. Sourdough allows me to eat bread again. My tummy was so bloated I seemed 4 months pregnant and I'm noticing that many women of all ages have the same bloat bellies. Even the new fashions have pleats and styled to hide tummy bloat. I love it.

Hipster diet: anything fermented (Kombucha, Sourdough, Greek Yogurt, Craft Beer, Apple Cider Vinegar etc)

@arnekim1922

4 жыл бұрын

don't knock on fermented food my dude

I love sourdough as a kid I remember I used to love this one restaurant just because I loved their bread.

Great video, expands a little more on Michael Pollan’s exploration in Cooked. Looking forward to showing this to my food science students.

This was more thorough than I expected

If you go away for several months, you can freeze your starter. It's okay to do this for several months even.

I’ve been eating homemade sourdough bread daily since 1912 (well...except for the famines during the Wars) so far, with no deleterious effects.

Tom Papa! Ayyeee Heard you on Ole Billy Burr's Thursday Afternoon Just Before Friday Monday Morning Podcast! Love you man!

The bread culture in Portugal is amazing and the US should copy it.

@hailgiratinathetruegod7564

4 жыл бұрын

German people: *AMATEURES*

Tom " The Sultan of Sourdough" Papa inspired me to get on the sourdough train when he was on the Rogan podcast long ago.

@jg5487

4 жыл бұрын

What's up freakbitches

@melissaweyrick5311

4 жыл бұрын

I hope you have seen his new YT Channel 👍

CNBC can make an interesting video out of anything.

CNBC, great video! Enjoy your week!

nobody: cnbc: YO DAWG! I HEARD YOU LIKE SOURDOUGH!

I want to know if there’s a way to mix a little bit of all those sourdough starters in that library and make some sort of meta sourdough loaf with bacteria from all over the world. 😂 The ultraloaf!!!

@Van9fromOuterSpace

3 жыл бұрын

I'd definitely eat that. I really hope there's a baking schedule for each starter, and that fresh slices are available for tasting. GOSH, I love sourdough.

I didn’t realize I needed this video but I did

Have been making sourdough bread for over 35 years. I’m still mystified by the process. I’ve scaled down my baking; children gone, husbands illness, but will not ever let my starter go. I have my starter in the freezer, and a backup that I dehydrated. Once in a while I remove from freezer. It continues to give me (and others I bake for on occasion), a most lovely bread!

Well done! Very thorough and eye-opening short documentary!

The "sour-dough hotels" are hilarious. Your starter is fine in the fridge for up to 2 weeks after feeding (can take a few days of feeding to fully revive though) and indefinitely in the freezer.

In Colombia local bakeries which are really close to one's home have several varieties of bread made with sourdough.

I bake my sourdough at home. It is a very rewarding experience. I prepared my own starter over a couple of months, and I use it to bake a sourdough that I know exactly what I put in it. Organic bread flour, filtered water, and my own starter! You will enjoy it.

In Sicily they make sourdough with hard wheat. The bread is big, round and a bit flat. The air pockets look nice and the slices are perfect for bruschetta. Many families use a very old sourdough which they got from their parents or relatives. A good thing to use is some freshly made juice (for example made with ripe peaches) to feed and pamper the bacteria. ;) Spelt is also great for sour dough.

The first time I ate sourdough I thought it was rotten and gone ‘sour’. That’s what happens when you were raised on sweet soft white “bread”.

@TheAprizzle92

4 жыл бұрын

kona_moon She probably had a yeast infection.

@razzlfraz

4 жыл бұрын

Keep in mind sour dough bread is never meant to be eaten cold. It's meant to be wrapped in aluminum foil and heated up in the oven, or heated in a similar way like sliced in a toaster oven before eating. When it is heated the sour flavor drops off, or minimizes if it's an unusually sour loaf. I come from a rich family that ate traditional food and high end ingredients growing up in the Napa Sonoma area. I went to another family thanksgiving and gave them a freshly made sour dough from our baker. They thanked me and then cut into it immediately and promptly complained that the bread was under cooked. As silly as it sounds, it was a bit of a culture shock for me at that moment. A whole group of people, over 40, and none of them had had "real" bread before. It blew my mind.

@thatdude123

4 жыл бұрын

@@razzlfraz damn

@theMoporter

4 жыл бұрын

@@razzlfraz Aluminium foil has nothing to do with "real bread". You think it existed in Ancient Egypt? In Europe, we bought bread from a baker, and it wasn't sourdough. Yet according to your definition, we didn't eat "real bread" because it wasn't sourdough.

@razzlfraz

4 жыл бұрын

@@theMoporter I never said real bread is sourdough. Chill kid.

My mom recently gave me her old bread maker and it’s amazing! I don’t gave as much time so it’s been really useful, healthy and cheaper😊

This perspective is very interesting to me. In my country sourdough was always very common and still is. Sadly over the last 20-30 years the bakeries lost a lot market shares and industrialised bread took over too or bakeries started to use all the easy solutions from the industry themselves.

I was raised on this type bread, have always loved it, tastes better than any other.

"From ancient Rome to ancient Greece" 🤦‍♂️ c'mon guys you're better than this.

@ajdiddie

4 жыл бұрын

You gotta be some kinda stupid to place Ancient Rome before Ancient Greece

I love eating sourdough bread and it's an amazing offering.

In the 1960's, one of my friends' father was an engineer in Richmond, Virginia, for American Machine and Foundary (AMF). He used to tell me "I'm an engineer. I design the machines that make Wonder Bread. So I know what goes into it. If you ever knew what goes into it, you would NEVER feed this to your children!" True story.

Jack's been doing this for years with his own "Sourdough Jack"

Not sure “caloristic” is a word

@JosiahMcCarthy

4 жыл бұрын

Probably meant calorific?

@daveycrocker4466

4 жыл бұрын

Anythings a word these days.

Hey CNBC, ancient Greece came before Ancient Rome. Ask anyone in the office that took Latin; that’s what that whole Trojan War & the Aeneid thing was about. #eastcoast

@wolfa5151

4 жыл бұрын

You missed the point completely, he referred to ancient Egypt, 4000 years ago...you get it now?

@Sirikazy

4 жыл бұрын

make your own bread at home and cut it. you don't need to waste 20 minutes watching this. commercial bread has many chemicals. not homemade. Just that!

@tdswen1

4 жыл бұрын

Wolf A He still said that Rome came before Greece.

@yesdvt

4 жыл бұрын

I can't believe he made this mistake. What most appalling that most of the people did not pick up on it.

I was an exchange student in the US in 2009 and one of the worst things was the total lack of good bread.

As an amateur sourdough baker, I celebrate a true, good loaf of bread. Well done, CNBC.

Sourdough is what every wagon on every wagon train going across the North American continent had and made.

I think the reason for the decline is that most bread is absolute crap made in 30 minutes or less. Real bread takes days to make and is worth the extra price.

@dreamervanroom

4 жыл бұрын

Also commercial bread is wrapped and transit takes a while A baker sells today's bread.

@RoadTripTravel

4 жыл бұрын

@array s Good point.

Excellent documentary. I enjoy eating and baking sourdough. It took a bit of trial and error but now I have it mastered. Scoring the dough before baking is an added art which can yield fun an surprising results. I've also had great success making a similar bread using homemade wild yeast water.

Very nice overview of the history of bread, sourdough and the (albeit initially, with good intent) the adulteration of a massively important staple food. Other cultures, of course, used rice or potato as their staple, but given the title, the discussion is on bread. I just ate sourdough (home baked) today as it happens. Mine might not be artisanal or have an analyzed 200 years old starter, but we like it! 😊

I guess next a Kardashian will try to trademark the word "sourdough".

Im so confused.... thats just normal bread that has been around for years lol didnt think it was worth a whole documentary haha

I recall a resurgence of sourdough bread in the 1970's called San Francisco style sourdough. My mom baked many loaves using a recipe she read in a gardening magazine at the time.

@honkhonk8009

Жыл бұрын

SanFran has good conditions and good yeast strains apparently. Thats why they did so well.

In Spain, sourdough is the norm. I can't imagine mornings without the rutinary visit to the bakery.