This is a page for people who want to master the sourdough bread techniques. Whether you are a novice or a master baker, this community will bring you all the support you need
I watched this on 2x speed and I can feel the ADHD through the screen. So chaotic but very informative XD
@familyc302620 сағат бұрын
Very interesting insanely thin pizza crust. How much instant yeast to replace fresh yeast? Is bread flour a good replacement for Manitoba flour?
@hellas522222 сағат бұрын
Was ist das mit der Maske????? Ist er blöd ?????
@sociscin22 сағат бұрын
"WHERE'S THE SAUCE!!??"
@user-ek3gm6qo5c23 сағат бұрын
I LOVE YOU ITALY AND I LOVE YOU PARMIGIANO ❤
@teuteu13Күн бұрын
How long do you keep the dough in the fridge?
@LiebeGruesseКүн бұрын
Thanks for this. Though it’s difficult to assess the difference of taste only by the looks. One remark: could be, the original Neapolitan Pizza goes without adding oil to the dough. Will try the 100%
@user-rr4lj5vr2gКүн бұрын
Overrated garbage
@MohdWaseem-sz8frКүн бұрын
Why is he not using gloves?
@cristianoattanasi6028Күн бұрын
Why the f. mask, subhuman
@gabrieldeleon8203Күн бұрын
It's not Dominos Pizza is ugly pizza
@DesertphileКүн бұрын
Good gods, I want all of these! Every day, I mean. Thank you. I was wondering about how percentage of hydration effects the crust. I will try the 80%
@indyvinКүн бұрын
Great comparison. It is nice that you did this with the home oven and got such good results using the 00 flour at 550 degrees. The rule is that there are no rules. It just shows that you must experiment to find what is best for you. I usually use 70%, but you can bet I will try 80% next.
@cybergypsy6380Күн бұрын
Sorry that was a FAIL Why didn't you tell us the difference between them We tuned in for your opinion and you didn't give it You just made a lot of silly faces
@indyvinКүн бұрын
He pointed to the 80%. You're not paying attention.
@cybergypsy6380Күн бұрын
Yes I saw that he pointed at the 80% Still would like to know the differences and why the 80% is better than the other two What kind of comparison is that ,get to the end of the video and he points at one
@indyvinКүн бұрын
@@cybergypsy6380 Sorry, I thought you missed it. You're right. He should have gone into more detail about the differences.
@cybergypsy6380Күн бұрын
It's all good When you're a newbie like me You need all the help you can get
@jko8888Күн бұрын
@@cybergypsy6380 If you're a newbie, just stick with the lower hydration for now. The hardest part about more water is handling the dough and forming the pizza. It doesn't really matter what Ramon thinks. What matters is what you like and what works for you.
@M-a-k-oКүн бұрын
I have been baking pizza for years using the classic 64% hydration but there is something about the 80% hydration that tickled my interest. Thank you for the challenge, Ramon🏆
@frickjonota2298Күн бұрын
My aunt is allergic to gluten so the gluten cant be with her😔
@Alguienquenose_sabequienes2 күн бұрын
You stole a video in Spanish, it's literally the same thing.
@michelescivetti84642 күн бұрын
Molto rudo il signore, Più classe e gentilezza sarebbe stato più elegante e poi parla mezzo spagnolo Che schifo !!!
@fabior.3Liha2 күн бұрын
👌👍👀🧐
@TimTernet02 күн бұрын
Never seal starter it will break a sealed jar.
@TimTernet02 күн бұрын
Watch Ben Starr in USA for the science of starter.
@TimTernet02 күн бұрын
Its NOT acid its alcohol. Just mix it in and all is fine.
@Artemisa6852 күн бұрын
❤😊
@fionacrowe92162 күн бұрын
Does this mean it’s ready to use on day 5?
@hicare-drlitu9712 күн бұрын
Awesomely
@user-do7yi4fd7t3 күн бұрын
حرام ف الزيت هذه ف الفرن
@ivanfruscon29513 күн бұрын
Bellissimo video: complimenti Gluten Morgen!
@cahillgreg3 күн бұрын
Not approvedah!
@KANSASKID19613 күн бұрын
I got explosive diarrhea just watching this.
@darkside34223 күн бұрын
La freidora llena de grasa
@CarlosAvina-lc5nx3 күн бұрын
Looks tasty 😋😅
@MRL.03 күн бұрын
Welcome to Italy where you get food poisoning from these restaurants.
@mariainesvargasojeda9153 күн бұрын
Maravilloso 😋🤩
@alinamay20033 күн бұрын
🥰🥰🥰
@Prospick3 күн бұрын
”RICE”
@PastaMakerCordy-qy4uz3 күн бұрын
I love my Dutch oven.
@LGH6663 күн бұрын
Sawing at it with a SHARP knife. Then making a face to bite through the dough. Thick hi protein pizza dough don't go in the frier. No no no pass.
@chefevielee3 күн бұрын
No This is ridiculous if you make good pizza you wouldn't even want to put it in a fryer. Work on your pizza skills
@mjudec3 күн бұрын
Pizza fritta is a longstanding thing. If you don't want to eat it, don't. But don't rubbish its existence. It's been around possibly as long as baked pizza.
@sangmusafir99403 күн бұрын
Martabak telor kalo di Indonesia
@emanuelegammone19783 күн бұрын
Potete cercare di imitare qualsiasi cosa made in italy😅 ma il reggiano originale non ci riuscirete mai...😢
@selfself88133 күн бұрын
YUMMO!!!
@irasemabiggs64343 күн бұрын
Hi, I would like to know on your rice sandwich bread you used sourdough. If I want to use regular dry yeast, how much should I use? Thank you so much,
@EyeOnTheTV3 күн бұрын
That's calzone, not pizza.
@mjudec3 күн бұрын
Calzone are baked. This is possibly panzerotto. But depends which region. In Naples would just be called pizza fritta
@thaalos3 күн бұрын
Eeeewwww, awful
@GAMEMOD.43 күн бұрын
Comment 1
@pastorsibarani3 күн бұрын
Keju kualitas baik pasti mahal..baik bagi kesehatan❤
@BowBow-qp7wg3 күн бұрын
คิด
@user-gh2ik2oc2g3 күн бұрын
мне этот кусок на месяц хватит
@assiamecibah31413 күн бұрын
I hope you read the Quran, acknowledge the Oneness of God, and embrace Islam before your death. I watched a video of you and wanted to guide you to the true religion. Allah says: "Say, 'He is Allah, [Who is] One, Allah, the Eternal Refuge. He neither begets nor is born, nor is there to Him any equivalent.'"
Пікірлер
I watched this on 2x speed and I can feel the ADHD through the screen. So chaotic but very informative XD
Very interesting insanely thin pizza crust. How much instant yeast to replace fresh yeast? Is bread flour a good replacement for Manitoba flour?
Was ist das mit der Maske????? Ist er blöd ?????
"WHERE'S THE SAUCE!!??"
I LOVE YOU ITALY AND I LOVE YOU PARMIGIANO ❤
How long do you keep the dough in the fridge?
Thanks for this. Though it’s difficult to assess the difference of taste only by the looks. One remark: could be, the original Neapolitan Pizza goes without adding oil to the dough. Will try the 100%
Overrated garbage
Why is he not using gloves?
Why the f. mask, subhuman
It's not Dominos Pizza is ugly pizza
Good gods, I want all of these! Every day, I mean. Thank you. I was wondering about how percentage of hydration effects the crust. I will try the 80%
Great comparison. It is nice that you did this with the home oven and got such good results using the 00 flour at 550 degrees. The rule is that there are no rules. It just shows that you must experiment to find what is best for you. I usually use 70%, but you can bet I will try 80% next.
Sorry that was a FAIL Why didn't you tell us the difference between them We tuned in for your opinion and you didn't give it You just made a lot of silly faces
He pointed to the 80%. You're not paying attention.
Yes I saw that he pointed at the 80% Still would like to know the differences and why the 80% is better than the other two What kind of comparison is that ,get to the end of the video and he points at one
@@cybergypsy6380 Sorry, I thought you missed it. You're right. He should have gone into more detail about the differences.
It's all good When you're a newbie like me You need all the help you can get
@@cybergypsy6380 If you're a newbie, just stick with the lower hydration for now. The hardest part about more water is handling the dough and forming the pizza. It doesn't really matter what Ramon thinks. What matters is what you like and what works for you.
I have been baking pizza for years using the classic 64% hydration but there is something about the 80% hydration that tickled my interest. Thank you for the challenge, Ramon🏆
My aunt is allergic to gluten so the gluten cant be with her😔
You stole a video in Spanish, it's literally the same thing.
Molto rudo il signore, Più classe e gentilezza sarebbe stato più elegante e poi parla mezzo spagnolo Che schifo !!!
👌👍👀🧐
Never seal starter it will break a sealed jar.
Watch Ben Starr in USA for the science of starter.
Its NOT acid its alcohol. Just mix it in and all is fine.
❤😊
Does this mean it’s ready to use on day 5?
Awesomely
حرام ف الزيت هذه ف الفرن
Bellissimo video: complimenti Gluten Morgen!
Not approvedah!
I got explosive diarrhea just watching this.
La freidora llena de grasa
Looks tasty 😋😅
Welcome to Italy where you get food poisoning from these restaurants.
Maravilloso 😋🤩
🥰🥰🥰
”RICE”
I love my Dutch oven.
Sawing at it with a SHARP knife. Then making a face to bite through the dough. Thick hi protein pizza dough don't go in the frier. No no no pass.
No This is ridiculous if you make good pizza you wouldn't even want to put it in a fryer. Work on your pizza skills
Pizza fritta is a longstanding thing. If you don't want to eat it, don't. But don't rubbish its existence. It's been around possibly as long as baked pizza.
Martabak telor kalo di Indonesia
Potete cercare di imitare qualsiasi cosa made in italy😅 ma il reggiano originale non ci riuscirete mai...😢
YUMMO!!!
Hi, I would like to know on your rice sandwich bread you used sourdough. If I want to use regular dry yeast, how much should I use? Thank you so much,
That's calzone, not pizza.
Calzone are baked. This is possibly panzerotto. But depends which region. In Naples would just be called pizza fritta
Eeeewwww, awful
Comment 1
Keju kualitas baik pasti mahal..baik bagi kesehatan❤
คิด
мне этот кусок на месяц хватит
I hope you read the Quran, acknowledge the Oneness of God, and embrace Islam before your death. I watched a video of you and wanted to guide you to the true religion. Allah says: "Say, 'He is Allah, [Who is] One, Allah, the Eternal Refuge. He neither begets nor is born, nor is there to Him any equivalent.'"
Me gusta mucho 10 puntos gracias amén 🙏❤️...