Watch Sting And Shaggy play “Englishman in New York”, “Don’t Make Me Wait” and “Shape of My Heart/Lucid Dreams” at the Tiny Desk.. Watch Tiny Desk Concerts ONE WEEK before they go on YouTube at https://www.npr.org/tinydesk. Follow NPR Music: Twitter: https://twitter.com/nprmusic. Instagram: https://www.instagram.com/nprmusic. July 10, 2019 | Josh Rogosin Sting and Shaggy might not be the most likely musical pairing. But one thing is certain, they love playing each other’s music. On a bright autumn morning, the legends arrived at the NPR Music office bleary-eyed yet excited to play for the diverse staff of Shaggy and Sting fans. What surprised many of my NPR colleagues is just how well the collaboration works.. Their success as a duo shouldn’t come as a total shock. After all, pulsing through many Police songs (Sting’s famed band of the ’70s and ’80s) is a Reggae backbeat. It’s impossible not to hear the influence in classics like “Walking On The Moon” and “So Lonely.”. Shaggy (zoinks! his nom de guerre comes from the Scooby-Doo cartoon character) was born in Kingston, Jamaica. He moved to New York when he was 18 and his music evokes only good vibes. The positive energy he brought to their opening song, “Englishman [and Jamaican] In New York,” had everyone in the room grinning ear to ear, “early morning Reggae style,” as he put it. After the tune, Sting announced “I never sang that song before 8 PM… Ever!”. Sting’s familiar, raspy voice was accompanied by his battered 1957 Fender Precision bass he’s plucked for over 25 years. His long-time guitarist and collaborator, Dominic Miller, strummed Reggae offbeats on acoustic guitar and co-wrote the hauntingly beautiful “Shape Of My Heart.” That song is mashed-up with Juice Wrld’s “Lucid Dream,” sung by Gene Noble, offering a refreshing counter to Sting’s nuanced melody.. Shaggy affectionately refers to his collaborator as “Stingy,” putting his arm around him mid-performance. It’s easy to see the comradery that being on the road together affords these veteran musicians, to say nothing of the breath of fresh air they bring to each other’s music.. SET LIST. “Englishman in New York”. “Don’t Make Me Wait”. “Shape of My Heart/Lucid Dreams”. MUSICIANS. Sting: vocals, bass, guitar; Shaggy: vocals; Dominic Miller: guitar; Gene Noble: vocals; Melissa Musique: vocals. CREDITS. Producers: Abby O’Neill, Morgan Noelle Smith; Creative Director: Bob Boilen; Audio Engineer: Josh Rogosin; Videographers: Morgan Noelle Smith, CJ Riculan, Maia Stern, Beck Harlan; Editor: Kaylee Domzalski; Associate Producer: Bobby Carter; Photo: Cameron Pollack/NPR
Welcome to your Week 4, Workout #1 of the Spring into Shape Challenge.. Watch the video below for a quick demo on how to perform each exercises listed in the circuit. Complete the circuit only 2x through. PLEASE do what works BEST for you and your fitness ability. Remember FORM is SO IMPORTANT!!!. Post a video or picture of YOU doing the workout of the day using the hashtag #gfsfinds10, #springintoshape, and #getfitsquad. Don’t forget to tag me (@ficoachaudrey) so you can be eligible for prizes!. Need More support? Join the online Free Community group page at: https://www.facebook.com/groups/51307…. !!. XOXO. Your friend and Coach. Audrey. Connect with me:. Facebook: @fitcoachaudrey. IG: @fit.coach.audrey
Do you want more oven spring and that mouthwatering ear on your sourdough? Well here’s The Bread Code to master proofing by showing you the best 4 different proofing techniques, explained and reviewed in detail.. We will be covering the proofing stage in depth, having a look at the shaping process first since it acts as a foundation for your following proofing stage. Then we will be having a look at 4 different proofing techniques, reviewing the pros and cons of each of them.. The recipe for the dough: 400 grams of bread flour (15% protein), you can mix wheat gluten to get there if you have less protein.. 100 grams of ground whole wheat flour. 100 grams of rye starter (20%). 350 grams of water (70%) if you have less protein (12%), I recommend to try 65% water. With 15% protein you can easily go as high as 85% hydration, however, this is my simple same day recipe.. 10 grams of salt. Instructions: 1. Mix flour and water and let that sit for 2 hours. 2. Mix in your sourdough starter at peak performance plus your salt. 3. Incorporate everything for around 3 minutes. 4. Let that mixture sit 15 minutes. 5. Bench knead the dough for 3 minutes. 6. Extract a small probe to check bulk fermentation progress. Mark that probe. When it doubled in size, proceed. Make sure the probe stays close to your main dough. Check http://table.the-bread-code.io/ for more timings.. 7. When you see your dough flattened out, apply a coil fold. Try to apply the last coil fold around 1 hour before your dough is ready to be shaped. The less you coil fold, the more open your crumb.. 8. Shape your dough directly out of the container. 9. Proof your dough like mentioned in this video. 10. Bake your dough directly. Chapters: 0:00 Intro. 2:18 Shaping a sourdough. 5:38 Room temperature proofing. 7:22 Fridge proofing. 8:42 Hybrid proofing. 10:25 Freezer proofing. 11:32 Freezer proofing test. 15:50 Scoring the bread. 17:07 German randomness. 17:55 Big reveal. 18:28 The final bread. 18:50 Outro. Happy baking and big ovenspring to you. May the gluten always be with you.
How to make the origami Spring into Action, designed by Jeff Beynon. Difficulty level: upper intermediate. My paper: A4 (-1/4) copy paper. COOL PRINTABLE PATTERNS to fold this model: http://goo.gl/eC6I8. ABOUT LETTER SIZE. If your paper is Letter size (8.5 by 11 inches), you’ll have to cut into 5.875 (5 + 7/8) by 11 (not 1/4 of the paper like on the video!). Then divide into thirds and continue at 2:12. (Or you can print the image below!). = FACEBOOK: http://www.facebook.com/JoOrigami. GOOGLE+: https://plus.google.com/u/0/106492961579461556601/. = Music: Moon Lounge Omicron Prime. Kevin MacLeod (incompetech.com). Licensed under Creative Commons: By Attribution 3.0. http://creativecommons.org/licenses/by/3.0/.. = Commercial use is not allowed without prior written permission from the author.. Please contact the author to ask for commercial licensing
Sevilla vs Inter Milan 3-2 Extеndеd Hіghlіghts & All Gоals 2020 HD. Sevilla vs Inter Milan 3-2 Extеndеd Hіghlіghts & All Gоals 2020 HD. Sevilla vs Inter Milan 3-2 Extеndеd Hіghlіghts & All Gоals 2020 HD. Sevilla crowned Europa League champions for the sixth time. Sevilla vs Inter Milan: live updates. Sevilla’s love affair with the Europa League lived on after they beat Inter Milan 3-2 in a thrilling final behind closed doors on Friday in Cologne to win the trophy for a record-extending sixth time.. Defender Diego Carlos, wearing a bandage on his leg, struck the decisive goal in the 74th minute with an overhead kick which took a huge deflection off Inter forward Romelu Lukaku.. There was added intrigue as Diego Carlos looked to have denied Lukaku a clear scoring chance when he fouled the Belgian in the fourth minute, with Lukaku dusting himself off to fire Inter into the lead while scoring his 34th goal of the season.. Sevilla soon equalised with a header through Luuk de Jong then the Dutchman struck again with a header to give his side the lead in the 33rd minute, only for Inter defender Diego Godin to also score a header moments later to make it 2-2. The match was played without any fans in attendance due to the COVID-19 pandemic. (Reporting by Richard Martin). Sevilla finals wins: 2006: 4-0 against Middlesborough. 2007: 2-2 against Espanyol (Sevilla win on pens). 2014: 0-0 against Benfica (Sevilla win on pens). 2015 3-2 against Dnipro Dnipropetrovsk. 2016: 3-1 against Liverpool. 2020: 3-2 against Inter Milab. Six from six for Sevilla, an outstanding record in this competition.. Peep, peep, peep!!! Sevilla win their sixth Europa League final, and their fourth in seven years!! Two minutes to go with Sevilla in possession in Inter’s third.. Inter have a corner, Eriksen takes, but Sevilla clear. And again Inter have given away a free kick when they need the ball at their feet.. Inter have six minutes of added time to find an equaliser!. Inter not helping themselves with a succession of fouls that allow Sevilla to play down the clock.. Two changes for Sevilla: De Jong off for En Nesyri. Gudelj comes on for bicycle kick hero, Diego Carlos.. Inter have ten minutes plus added time to respond. Eriksen and Victor Moses have come on for the Serie A side, and both have had chances in quick succession.. Goal Sevilla!!! Diego Carlos has chanelled his inner Bale to drive an outrageous bicycle kick passed Handanovic. The central defender latched onto a poor headed clearence from a free kick set piece, and was in yards of space as he lined himself for the overhead kick by the penalty spot. Inter’s defenders can only look on as the ball is deflected off Lukaku into the right corner.. Inter whip in the free-kick from the left, and Bono does well to punch the ball away under fierce aerial pressure from two or three Inter players.. Change for Sevilla: Ocampos, Sevilla’s top scorer this season with 14, makes way for Munir.. Chance Inter! Lukaku is released suddenly in space and bursts fowards towards the penalty area with Sevilla defenders trailing behind him.. He’s one on one with the keeper but Bono makes himself big to stop the shot. The Inter striker has barely touched the ball in this second half, but that’s how quickly things can happen with him on the pitch.. Lucas Ocampos tries from distance but drives the ball high and over. Sevilla need better from him than that.. Chance Sevilla! Reguilon drifts in from the left, then cuts left to beat the Inter defender before driving a shot into the side netting by the near post. Nicely worked by the Sevilla full back.. Bastoni goes in the book for a niggly challenge on Suso close to the halfway line. Needless.. Inter spring to life and Gagliardini shoots from a deflected cross. But his shot is blocked on route as Sevilla scrambled to regain their shape following the initial cross.. Not much to report from the opening five minutes of this second half. Sevilla have had more possession. Neither side has created anything significant.. Peep!! Second half underway! The teams are back on the field and Sevilla will get the second half underway. No changes from neither side.. Well the game has certainly lived up to the billing so far. It’s been a physical, fiercely fought battle between two sides who have both created plenty of chances, scoring two each to set-up what should be an entertaining second half.. .. “Lukaku has been playing bully ball with everyone this season and weighs about 50 pounds more than Kounde.”. De Jong. . De Jong starts ahead of En-Nesyri. Inter announce starting XI: Inter XI: Handanovic, Godin, De Vrij, Bastoni, D’Ambrosio, Barella, Brozovic, Gagliardini, Young, Lukaku, Lautaro.. Sevilla teamsheet is in. Sevilla XI: Bono Jesús Navas, Koundé, Diego Carlos, Reguilón Fernando, Jordán, Banega, Ocampos, Suso De Jong.
Hi My Beloveds��. Spring is officially here… time for new beginnings and fresh starts! So no matter whether you’ve been staying the course with your 2018 goals and resolutions or you’ve fallen off track, this Spring Healthy Lifestyle Challenge will get you back on track!��. In this video I show you 5 simple and easy tip, techniques, habits and practices you can start right now to get yourself in the best shape of your life, phsyically, mentally, emotionally and spiritually! Give it a try and message me and let me know which tips you liked the best.. And join our “Success Board” Message me your successes this week and I’ll pop you on our success board so we can all celebrate each other’s wins! As always, if you liked my video, please give it a “like” and if you’re loving the content I’m creating, please subscribe. And if you’re already a part of this beautiful love community, make sure to hit that “notification bell” on the lower right corner, next to the “subscribe button”����. MY YUMMY NEW RAW GREEN JUICE RECIPE: Kale (1 bunch). Parsley (1bunch). Cilantro (1bunch). Mint (1bunch). Celery (3-4 stalks). Ginger (1″ cube). Tumeric (1″ cube). Apple (1 small). Lemon (1/2). Love YOU!����. ♥CLICK HERE TO GET MY BOOK♥. “Skinny Dipping in the Fountain of Youth”. https://www.amazon.com/dp/B0131LUUCM. ♥♥To get your Blendtec Hi Speed Blender, go to:♥♥. http://bit.ly/2eM8bBy. DISCOUNT CODE: DrElizabeth. ♥♥To check out the beautiful fitness clothing I’m wearing, go to:♥♥. https://ahhsumbody.club/?=DrElizabeth. ♥♥SUBSCRIBE TO ME ON YOUTUBE♥♥ https://www.youtube.com/DrElizabethLambaer. ♥♥FOLLOW ME♥♥. INSTAGRAM https://instagram.com/DrElizabethLive/. SNAPCHAT DrElizabethLive. BLOG https://www.DrElizabeth.comFACEBOOK https://www.facebook.com/DrElizabethLambaer. TWITTER https://twitter.com/DrElizabethLive. ♥♥VIDEOGRAPHY/PHOTOGRAPHY CREDITS:♥♥. Avishal Prasad. ♥♥VIDEOGRAPHY CREDITS:♥♥. DANCE FOOTAGE: David Baca Jr.. INSTAGRAM: @MaiTieProductions. www.MaiTieProductions.com. ♥MUSIC♥. “Explore”by Ikson. “First Sight”by Ikson. Soundcloud.com. https://soundcloud.com/ikson. IG @iksonofficial. ♥CLICK HERE TO WATCH LAST WEEK’S VIDEO♥. https://www.youtube.com/watch?v=fL9vZfny4wo
Day 6 from my 4 Minute Hiit Challenge for April, and todays one is TOUGH but tomorrow is a days rest so lets go for gold �� and give it ��percent. Lucy xx See you tomorrow at 6:30pm and it won’t be a workout but a summary of how you have done with your training this week and whats in store for next week. Lucy
4 Ways to Spring Into Shape. Lifestyle. 2016-04-06 | By: Snap Fitness Warm weather brings some of the best things. Tan lines, patio season, and weekends at the lake all come to mind. Of course, some not-so-healthy decisions typically come with these springtime activities.
4 Ways to Shape Up for Spring. By Editorial Staff. Have you been effectively (or not so effectively, if you think about it) hibernating this year?
What we mean is, have you taken a hiatus from your exercise routine – even though it was working and you were feeling great? Trust us, you’re not alone. Fun Ways to Spring Into Shape. It’s time to shake off the winter lethargy, dust off those sneakers, and spring into action! If going to the gym is on par with doing your taxes, it is just not going to inspire you to get moving every day.
Choose an activity that you enjoy and chances are you will look forward to doing it. Maybe you want to unveil a sleeker body at the beach. Perhaps you want to get in shape for your favorite seasonal sport. Or maybe you’ve simply decided that it’s time to start improving your health once and for all.
Whatever the reason, there’s no better time than spring to start slimming down and shaping up. To get started, follow these four. Shape Up for Any Occasion. 10 Exercises to Get You Tank Top Ready; 10 Ways to Spring Clean Your Life; 20 Tips to Shape-Up for Your Wedding; Bounce Back into Shape after Baby; Get Fit to Climb the Corporate Ladder; Get Fit Without Leaving the House; Get Vacation-Ready with the Bikini Workout; How to Train for a Mud Run; Spring Into Shape Bootcamp. Spring Back Into Shape: How to Ease Your Way Back Into Fitness After The Winter.
Tweet ; Share 17; Pin 20; As much as we all try to stick to our workout routines no matter what, the cold weather and shorter days during the winter often lead to less working out and more Netflixing. Then suddenly the days start getting longer, the temperature. 3 ways to « Spring into shape »! is a post from I’m taking charge. I’m taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
I have devoted more than 100 pages to answering your questions about exercise, weight loss, motivation, mind and body topics, nutrition, time management, and stress. If it’s been asked, I’ve answered it! You’ll not only spring into shape, but you will be on your way.
Laying a 4 foot long level on your pipe, the end of the level closest to the spring box should be 1/2″-1″ above the pipe. 1″ divided by 4 ft = 1/4″ per foot (1/2″ = 1/8″ per foot). Fill the trench under the pipe with gravel first to keep it at the proper slope.
Ah, spring. Even if your doorstep is still under a foot of snow, more pleasant weather is on the way and there’s no better time to spring into shape and adopt a new, active lifestyle.
List of related literature:
For someone who wants to shape up for the summer, here is an example of a year-long exercise program based on changing exercise intensity and volume as the seasons changes.
Three main types of exercise are essential for a fit body: aerobic activity, strength training, and flexibility exercises—incorporate all three into a weekly routine.
• Include a combination of aerobic exercise (walking or jogging), strength training with light to moderate weights, and a stretching or yoga routine for flexibility.
These include the most obvious and deliberate forms of body-shaping present in methods of exercise, dance, sports, physical therapy, and body therapies.
On as many days as possible, either later in the morning or immediately after this routine, if time permits, perform 20–30 minutes of fasted, aerobic cardio, such as an easy walk in the sunshine, a yoga routine, sauna, hot-cold contrast, a swim, or a bike ride.
Oh my gosh, those press ups were HARD! I had to take some rests in the middle, mainly because my arms couldnt take the pain. I was fine with the lunges though. I guess that tells me my upper body is weaker!
That was definitely the hardest so far! Just done it and was going to start week 2, day 1 straight away but I think I’ll do that tomorrow. Really enjoying doing this, it’s keeping me motivated. ��
Too bad that I didn’t see this video last year before our visit to Hamburg, I would have said Moin to all the people that I crossed. Hamburg is a beautiful city and I love Elfie so much, such a beautiful building.
I was really disappointed in myself when I missed my workout on Monday but I’m glad that I didn’t give up and I’ve done two workouts today to make up for it. I feel amazing and I’m so thankful that I have you to motivate me to keep going Lucy!!
Hello dear Dr Elizabeth, do you juice cleanse by just having juices or do you just have one of these juices every day with light and healthy food? I wonder if adding a sufficient amount of protein powder to a couple of juices/smoothies (to have about 1g of protein per kg of body weight (including all proteins from the greens especially)) would be sufficient fuel for one or a few days. I’ll try it. You looked especially great in this video also a very sophisticated combination of your nail enamel and your sweater.:)
Hii.. i have a question about shaping the dough. Can i reshape it again after it beeing proofed at the fridge? Since it lose its strength even though i already had it preshaped and final shaped. I cant figure out what went wrong. Could it be bcs of my fridge temperature wasnt right?
Thank you so much for the video! I’m very new to the Sourdough game but love having a new hobby I can work on during COVID �� One question though, do you use the kneading/2 hour rest time in step 1 in place of a Bulk Fermentation process? Most recipes I’ve found have separate Bulk fermentation and proofing steps but they also don’t involve kneading.
What happened to the technique where you put a tiny piece of dough in a glass during bulk and when it increases 25-40% you are ready to divide and place in the bannetons and into the fridge overnight? I’ve been using that and my bread has been coming out beautifully.
What a beautiful woman!!! You are true inspo for us)))!!! Looking forward to see more videos on anti-age skin care, I am 21 and can you please recommend some preventative methods,tips?))
Dear Elizabeth. I really LOVE your videos. They inspire me so much. I’m trying to lose weight (I’m 1,60 cm tall and my weight was 64.4 kgs at the beginning) since my 14th Birthday and at the beginning it didn’t work that well but now I lost 5 Kilograms in seven weeks. I hope that I will reach my dream weight and body as soon as possible but until I reached my goals I will go on watching your videos and finding my inspiration and motivation in your videos.
Moin! This is the second video I have watched and enjoyed them both!! What I would find helpful is a time schedule. For example, it would be helpful to know the temperature of the room, what time of day you fed your starter, what time of day the starter hit its peak, the hydration % you are using, what time of day you autolyse, what time you incorporated the starter, time marks each time you roll and fold, time mark for when you shape the dough, time you start proofing, end proofing, and finally, what time you put it in your oven. As a beginner, I am struggling with timings. I realize there are many variables that will affect a schedule, but it would be helpful to see a time schedule so a beginner can have a good idea of what a baking schedule looks like. Ideally, two schedules would be helpful. One schedule for a same-day bake and another for a two-day bake where you proof in the refrigerator overnight.
I think number four is really important. I like to make new friends although it’s hard because were all busy with kids and life. I find it hard to connect sometimes with people because I see so many people on their phones and even if I wanted to try Small talk I’m not able to because they’re in their own world. I find that even at doctors offices or random places I am the only one with the phone in my purse instead of in my hands
Can a similar dough be made without sourdough starter? I just want to make a simple active dry yeast dough but with a high hydration. 80% or whatever it takes to get an open crumb.
I have a question, I don’t have bread flour where I am, I have Pillsbury Bread Flour (Enriched), can that be used, since it’s enriched? Appreciate an answer:)
So I was trying the jumping lunges at the start of the first round and I immediately tweaked something in my upper-thigh/hip area. I switched to the easier lunge and powered through the rest of the workout, but now it hurts quite a bit especially if I’m moving around. Anybody have any advice on what to do? I deliver pizzas tomorrow so hopefully it won’t get worse. >.<
I like your Dutch oven. Can you tell me which company it is??
Also please do a series on sprouted flour, the next big thing. Very different fermentation times and other tricky things to make it right. I failed most of the time with it.
may i ask… ive been doing raw till 4 challenge, 24 days complete wohoo.. but the last day or two ive been struggling with my greens maybe ive had too much, should i stick to fruit for a few days?? what do you suggest?? ❤❤ xxx
I love you too Dr. Elizabeth! You’re so positive and uplifting and I love your energy. I learn so much from you. Thank you for all that you do and being an amazing inspiration.
The entire set was beautiful…Them back up singers were amazing with their energy and smiles,Also the Cat on the acoustic looked like he was having soooo much fun jamming out…I would have been honoured to see this live…Sting and Shaggy 4 LIFE❤️❤️❤️BTW Jamaica is the best place on the entire planet!!!Bless Up everyday!!!
What is the make of the Dutch Oven you use here? I have never seen one with 4 handles and at the sides of the lid. Seems so much better than the single knob on the top that I have. Thank you.
Hi there fellow German! I am living in Colorado at 8000 feet and the altitude and dryness is killing my sourdough! I have really fast rises, followed by collapses. My dough over-proofs even in the fridge overnight. Low hydration dough is not so much an issue and my bread comes out great, but with higher hydration it gets trickier. All your tips are great, but a high and dry environment such as mine adds additional challenges. Any suggestions?
Is anyone else here because Karagamii specifically told them this really isn’t worth it and is totally just curious and totally isn’t going to try this?
Thanks for the great video! I’m also located in Germany, and was wondering where you find flour with 15% protein? I looked at all the usual supermarkets (REWE, Aldi, Tegut) and DM, and the best I can find is 12%.. Thanks!!
Hi, I just want to say I love your videos. Has any one ever told you. You look like the actress who was on a tv show Alice. I think her name is Beth Howland/ Vera
Great video!!, would appreciate a tip, note here where I live temperature (inside of my house) is average 21.5°C (outside 16°) and I’m having troubles for proofing dough and my starter, would you have maybe a method to maintain temperature about 25° for proofing correctly, I’ll appreciate a lot your assistance, BR Renzo
Help! My dough which i use very strong wholemeal 335 15.8% protein + some strong white 115g + 50g Einkorn, plus 150 wm starter with only 65% water. It always seems to he ok and firm and then in a cloche, it spreads rather than spring up! What could go wrong? Please help.
What I would like to know is how do you Elizabeth keep your homone balance and the weight down by keeping enough energy to execise 3 hours a day like you claims you do. I am 57 yrs old I look amazing for my age too but I have problem with losing weigh around my waist? Please tell us how you keep a lean waist just that part alone and the food that helps with that along with the hormone chaos bloats. I started your plan and i do really see a difference in energy but…..I need to lose 20lbs. Help!
If you have some questions and need help on your dough, feel free to drop a comment on this video here. I will be busy this weekend but will answer to all of them as soon as possible. Happy baking! Cheers from Hamburg.
Here you are!!! Challenging us again <3 hahaha That's one of the reasons I love your channel 😉 Every week I feel that I'm getting stronger!!! Thank you for sharing your beautiful energy with us.
I MADE IT!!!!! Finally! It’s so satisfying even if the result wasn’t that beautiful but it still works perfectly. The first time I tried it was years ago and gave up at the end. Today I decided to try it again and finally grasp the concept… Awesome tutorial as always thumbs up
What is the name of the special cast iron Dutch oven I’ve seen you use that has a wheat frond design on top and special handles? Who is the manufacturer please? Love your videos, information & presentation! Thank you.
I enjoyed very much your video. The direct method, leaving everything at room temperature takes a lot of skill. The second method with the cold overnight fermentation is almost bulletproof if you don’t over bulk ferment in the first place.I am at 24C in my kitchen that means I can almost do it by time 4 hours bulk and and 1 to 2 hours in the Bannetton than 6 to 24 in the fridge
Literally, the twisting part ticks me off. I had to restart cuz my paper ripped, but glad I made it.
Thanks for the tutorial btw. Honestly, when I watched this, it seemed so easy, but when I do it, it was like how the hell did this person make this thing bruh.
I tried to do this but im left-handed… so it’s like ” am I supposed to do it this way or am I supposed to do it the oppisite of the way he did it?”������
NIce video, thanks! I have a question regarding diastatic malt. Would it speed up the maturation process? How much should be used? I’m looking for a sourdough bread recipe that’s done in a single day, so mixing in the morning and baking in the evening.
Thank you very much, your videos are very detailed and informative,. just subscribed to your channel. I have one question, do you have any episodes of bulk fermentation in the fridge? My starter was not ready until 7:00 last night so I refrigerated my dough after I coil folded twice (10:00 pm). I just took it out of the fridge when I woke up this morning (8:00 am). I’ll let it warm up for a bit and try to coil fold it again. Do I need to wait until it get into room temperature? Do you think it has fully fermented by now (9:00 am)?
Your videos have been soo helpful with my bread baking, thank you for that! But since I am also from Germany, i don‘t know which german flour to substitute for „bread flour“. Any suggestions? What do you use?
I have a question about sourdough.I’ve finally got a good process down and I’m getting excellent spring and ears. My question is after letting cool my bread is a bit sticky is that normal for sourdough?
“ENGLISHMAN IN NEW YORK” IS 1 OF MY FAVORITE STING SONGS OF ALL TIME! STING & SHAGGY! THEY WORK TOGETHER LIKE PEANUT BUTTER & JELLY AND THEIR VIBE TOGETHER IS FIRE!!! LOVE LOVE LOVE THIS!!!
I did watch your video a second time. What I’m finding is that when I put it in the fridge I could leave it for 24 or 36 hours no problem I would not be over proofed….. my fridge is cold. Years ago I made sourdough and I bought a wine cooler that was set at 13C. And I developed procedures around the 13° see everything was very slow even the bulk was done at 13° C. Total time would be near two days. I also agree with you that is very difficult to use the poke test on high hydration dough. The poke test is a tool that is my opinion is not very reliable. Today a majority of you tubers are obsessed with 80% hydration. In the 70s I work for about a year just south of San Francisco and fell in love with sourdough. Do you know most of those bakeries we’re about 70 to 72% hydration. Almost never went to 80. I personally like to stay at around 67% hydration for most bread flour but if I do put some whole wheat or rye then I do take it to around 72. Occasionally I do flirt with some 80° hydration’s or even higher but you really do need a screaming hot oven.
Great video! you are very skilled and fun to watch. I get a big spring. My bread is good. But I do not get the size of bubbles you get! (BUBBLE ENVY!!!!) So I am experimenting with different things to get it. I actually use a very similar timeline to you. But I do not use as high of hydration. When I have been up around 80% the bread does not get anywhere near the oven spring I am used to getting. Thanks for the great video!
Hello Dr. Elizabeth! Thank you so much for your videos:-) Just wondering how you manage getting juicy sleep with a Latin dancing lifestyle?? Here in Adelaide Australia a lot of the meet ups happen late at night…I also LOVE my juicy bedtime, so any advice would be much appreciated! Cheers:-)
Another great video. I was doing the combined method but my dough was too active in the fridge. So I changed the setting from 4°C to 2°C and problem fixed �� Have you ever added wheat germ to improve protein content of a flour?
Thank you so much for this workout Lucy! Again I have no fitness level and very overweight so although I couldn’t do the press ups the way you was (I know it’s pathetic) �� I done it fully on my knees and pressed down. Xx
Great video and very useful information as always. I owe all of my improvement in sourdough baking to you! My family is greateful ��. One last question: do you have info on how to add the gluten to increase flour protein? Thank you again ����
Amazing information about proofing and oven spring. I use my Romatopf to bake my bread. I have had this for so long, it has “made in west Germany” moulded into it. I think you’ve shown me why my oven spring is not always the best. Danke.
I am really and trully grateful for your presence on this earth! Today, I was feeling kinda down, and an image your joyful self popped up in my head. Life truly is what you make of it… You are inspiring me to do better, to be better. Thank you so much <3 Love from France! Merci beaucoup Docteur:)
You are very genuine and thank you for your work. You ooze generosity and kindness, without being stupid. A rare occurrence! I am enjoying your videos very much. I am in the middle of England, baking for charity, and your vidéos are a great help. I am Swiss and would be very keen to know about your take on Rye walnut Pain Valaisan on sourdough which would be very nutritious for people who live in the street. Thank you in advance if you have any advice. But not in a hurry of course. Good things take time.:)
GM… I have a question… why my dough slighly down when I am scoring it? and loose air from the hole where I score it??? Is it a sign of over proofing???
Hey Tiny Desk fans: We wanted to let you know about one of our favorite NPR podcasts, It’s Been A Minute, hosted by our friend Sam Sanders. Join Sam for conversations with your favorite actors, musicians, and comedians as he explores news topics with a uniquely empathetic lens. Let’s make sense of the world, together. Check out It’s Been A Minute with Sam Sanders here: https://www.npr.org/podcasts/510317/its-been-a-minute-with-sam-sanders
I feel so happy n lucky to b a part of this community.. dr Elizabeth’s community..n all ur words they are so true n so inspiring n u help me n of course so many others live a happy n healthy life..love you n proud of u..will u b my friend?
So you liked the freezer trick 😉 It’s perfect when you can’t wait those hours in the fridge, it makes the loaf a bit easier to score and the impact of cold against super heated oven makes the bread explode as it happened in your video:D As you said, the only downside (or not) is that it doesn’t develop that extra sourness of long fermentation processes… but some people don’t like that flavor (I love it).
For that kind of “strong” flour, I would recommend you trying 80% hydration, a bit more sticky but definitely possible. Take it as a challenge for next time 😉
Thanks for the great video. At last I understand your freezer technique that you have aluded to before. One thing I have been experimenting with lately is longer and longer ‘retard’ timing, I like the idea of preparing two breads and baking them on subsequent days to get fresh bread each day. I do notice a small amount of rise in my fridge though, usually within the first few hours, but for a bread that spends say 36 hours in the fridge there isn’t a correspondingly greater rise. For such long retard timings, do you think there would be any benefit to shaping a little earlier, putting it on the top shelf of the fridge for some time, and then onto the bottom shelf for longer storage? Oh, and thanks for the lovely music that you added to your ‘montage sequences’.
Hi Lucy, I had a baby nearly 7 months ago. Would you be able to do a routine to help get rid of a baby belly/baby weight and maybe a good diet plan:)! My self confidence has completely gone and this would really help me. I think your amazing. Thank you x
But Moin Moin sounds much cuter than only one Moin, only this way no one will think I’m local… Didn’t know the freezer technique. Definitely have to try this. Now that I finally have a holder for my blade, do you think it’s crucial to score very deep or that the angle is more important than the depth? Thanks!
This is great information! Thanks so much! My problem has been over-proofing. Your instructions will help me overcome that. And please…no reason to apologize for your English, which is infinitely better than my German.
i’ve been following your videos lately, excellent technical explanations as I’m an engineer myself and like to understand the chemical theory & experiment with various mixes. btw,,I’m learnign to make baguettes using poolish method (8-10 hrs in the fridge).. However, my oven max temp is 180 C. I couldn’t get big air pockets. The hydration is 74%.. people bake baguettes at 240 C. do you have any suggestion how to this fix? I want big air pockets with crisp surfaces without buying a new oven.. I had a cup of water inside the oven
Hi Dr. Elizabeth! I’ve been trying to go raw vegan, but I’m confused from all the advise I see online. I’ve seen other raw vegans eat an overwhelming amount of fruits and vegetables. Do you really have to eat so much to be healthy like you? I’ve seen your what I eat in a day videos, and it seems to me you eat much less than them. Do you have any advise regarding the amount people should be eating to be raw vegan and keep a slim and toned body? Thank you a lot and many blessings! <3
I’m a sourdough newbie. I’m confused. If I’m baking a 70% hydration recipe, does that mean my starter has to be at 70% too? I hear many YouTube hosts saying that most starters are 100% hydration so that’s what I started with. I’ve been having trouble handling a very loose dough. I’m wondering if my 100% is too thin. I would be sehr dankbar for any hilfe you could give:)
make an origami dragon? sure. give me one hour. make an origami t rex? easy. 30 minutes. make an origami unicorm? easy. 45 minutes. make an origami spring into action? ill try. *3 HOURS LATER GDI I CANT DO THIS. BEAR (my dog), COME HERE, EAT THIS! EAT IT! EAT IT NOW GDI
Moin, Moin I am from Oldenburg and we don’t mind doubling ��. I love baking my bread in a Dutch oven and really like the style of yours. Couldn’t find any information anywhere would you mind sharing where to purchase this one from? Thanks in advance.
Commenting from Lake County, Florida: can we use these same techniques for forming baguettes? And since baguettes are smaller amounts of dough, what tips can you suggest for bulk fermenting the portions all in one large batch instead of bulk fermenting the portions separately as you suggest in some of your other videos?
Great video! Just learned about and found you! So do LESS coil folds or MORE coil folds help with the rise and crumb? I see so many other formulas saying more CF’s help strengthen the dough and improve rise. So which is it!?:) Also what temp was your kitchen when you estimated those times for ferment versus proofing in the banneton? Thanks again!
Everytime I see your videos i nod my head…in disbelief at how amazing you look. It inspires me to make better choices and I day dream that I can look like you! ���� You are an awesome being! ❤
Hi Jo! I’ve heard of you on the easy origami channel, and I looked for your channel and only saw videos in English. Do you make videos in Portuguese? Before asking, I’m Davi Rabelo. I made this comment by the translator, because I’m Brazilian
Yeah u are really correct about protein %, especially with whole wheat! I used a different brand of wheat flour and it was lower than before… I used the same hydration and of course it came out more flat! Always better to start with lower hydration, and can always add water after!
OMG I finally got oven spring! Thank you so much for this video! I started making sourdough bread to replace the store bought for my husband and son I am GF so I can’t eat this stuff. My sourdough was going well and my bread was coming out good but it was denser than I have seen and then I had a couple of baguettes just not rise much at all in the oven. So I started really delving into the details and that’s where the oven spring is! So I did the bulk ferment like you said, making sure to not over ferment, the first shaping with 20 minutes of rest, and the final shape. Then in the frig for 18 hours. Pre-heated the oven an hour, but was unsure when to take the dough out. I found a blog about this The Fresh Loaf but the advice wasn’t definitive. But several commenters talked about a book called Bread, so with the advice from Hamelman (haven’t read the book, just saw his name in the blog) I decided bring it out a while before putting in the oven for about an hour and a half before it went in the oven. It looked kinda flat. I thought to myself this will never rise, I am so disappointed, but what else was I gonna do, throw it out? So I put it in the oven at 480 degrees for 10 minutes (per the blog) and then reduced it to 425. When I came back to reduce the heat, low and behold, the loaves had sprung up! But it wasn’t until hours later when I cut it that I saw all of those lovely air pockets and open crumb! We were all so excited and my son said it tasted great! Thank you so much for all of the detail here in your video it actually can be kinda hard to find this instruction. We are now talking about upgrading our equipment so that I can get the perfect crust and even more spring!
Great video!! I have tried the hybrid method but where I live, temperature is usually around 29°C to 31°C so I feel like the dough takes some time to cool down (I put in the fridge just before passing the poke test) as I am not getting great ovenspring and I feel the dough has overproofed while retarding (I do notice some rising during retard). I was thinking if doing a variation of the hybrid method might work: just before passing the poke test, put it in the freezer for about 15-20 mins and then put it in the fridge for 12-18 hours. I bake them straight out of the fridge. I think this way I have better control of how the dough proofs while enjoying the “supposed benefits” in flavor that retarding gives
Thank you so much for that green juice recipe do more like this, it helps to have it written out. You inspire me more than anyone else! Also many thanks for posting last week’s video, it makes it convenient to refresh my memory and gives me one more great video to watch again:)
Lucy this was soo intense!! I wasnt able to do the jump lunges. I can’t wait till the end of the month to see if I am able to!! Thank you for helping me regain control of my life and helping my self confidence improve!!
WOW…what a great ensemble performance! Each artist is just so talented at their craft. That male backup singer…..such a beautiful voice! Shaggy should “sing” more, too, as rapping just doesn’t doesn’t showcase his voice, which is quite beautiful when he sings.
Thanks for this very informative video. I’m not getting a good oven spring and I think its due to my starter being too sour. What ratio do you recommend to correct this? I’ve been doing 1:2:2 and recently I combined during feeding whole wheat flour and some rye. Maybe that’s what made it too sour? Thanks again!
It really makes you want to learn bass. I always knew that bass was really important and that it made so much.
Will Sing give me a few lessons?
de: Da bekommt man richtig Lust, Bass zu lernen. Ich wusste schon immer, Bass ist voll wichtig und macht so viel aus. Ob mir Sing ein paar Stunden gibt?
Oh my gosh, those press ups were HARD! I had to take some rests in the middle, mainly because my arms couldnt take the pain. I was fine with the lunges though. I guess that tells me my upper body is weaker!
That was definitely the hardest so far! Just done it and was going to start week 2, day 1 straight away but I think I’ll do that tomorrow. Really enjoying doing this, it’s keeping me motivated. ��
hi Lucy, I would like to know how much calories I burned if I did all the workouts of last week in a row… hope the English is right ����
Too bad that I didn’t see this video last year before our visit to Hamburg, I would have said Moin to all the people that I crossed. Hamburg is a beautiful city and I love Elfie so much, such a beautiful building.
I was really disappointed in myself when I missed my workout on Monday but I’m glad that I didn’t give up and I’ve done two workouts today to make up for it. I feel amazing and I’m so thankful that I have you to motivate me to keep going Lucy!!
done x
when you say keep those tummy muscles tucked in, do you mean basically like breath in a hold you tummy in towards your back?
I finished it in my third attempt. It is not prefect but it looks okay I guess. It is time-consuming but not difficult.
Tip: If you take your time and make your folds precisely, then rotating the paper gets easier. Don’t rush.
Hello dear Dr Elizabeth, do you juice cleanse by just having juices or do you just have one of these juices every day with light and healthy food? I wonder if adding a sufficient amount of protein powder to a couple of juices/smoothies (to have about 1g of protein per kg of body weight (including all proteins from the greens especially)) would be sufficient fuel for one or a few days. I’ll try it. You looked especially great in this video also a very sophisticated combination of your nail enamel and your sweater.:)
Hii.. i have a question about shaping the dough. Can i reshape it again after it beeing proofed at the fridge? Since it lose its strength even though i already had it preshaped and final shaped. I cant figure out what went wrong. Could it be bcs of my fridge temperature wasnt right?
Thank you so much for the video! I’m very new to the Sourdough game but love having a new hobby I can work on during COVID �� One question though, do you use the kneading/2 hour rest time in step 1 in place of a Bulk Fermentation process? Most recipes I’ve found have separate Bulk fermentation and proofing steps but they also don’t involve kneading.
What happened to the technique where you put a tiny piece of dough in a glass during bulk and when it increases 25-40% you are ready to divide and place in the bannetons and into the fridge overnight? I’ve been using that and my bread has been coming out beautifully.
What a beautiful woman!!! You are true inspo for us)))!!! Looking forward to see more videos on anti-age skin care, I am 21 and can you please recommend some preventative methods,tips?))
Dear Elizabeth. I really LOVE your videos. They inspire me so much. I’m trying to lose weight (I’m 1,60 cm tall and my weight was 64.4 kgs at the beginning) since my 14th Birthday and at the beginning it didn’t work that well but now I lost 5 Kilograms in seven weeks. I hope that I will reach my dream weight and body as soon as possible but until I reached my goals I will go on watching your videos and finding my inspiration and motivation in your videos.
Have a nice Day
Love, from Germany ❤
Moin! This is the second video I have watched and enjoyed them both!! What I would find helpful is a time schedule. For example, it would be helpful to know the temperature of the room, what time of day you fed your starter, what time of day the starter hit its peak, the hydration % you are using, what time of day you autolyse, what time you incorporated the starter, time marks each time you roll and fold, time mark for when you shape the dough, time you start proofing, end proofing, and finally, what time you put it in your oven. As a beginner, I am struggling with timings. I realize there are many variables that will affect a schedule, but it would be helpful to see a time schedule so a beginner can have a good idea of what a baking schedule looks like. Ideally, two schedules would be helpful. One schedule for a same-day bake and another for a two-day bake where you proof in the refrigerator overnight.
I think number four is really important. I like to make new friends although it’s hard because were all busy with kids and life. I find it hard to connect sometimes with people because I see so many people on their phones and even if I wanted to try Small talk I’m not able to because they’re in their own world. I find that even at doctors offices or random places I am the only one with the phone in my purse instead of in my hands
Can a similar dough be made without sourdough starter? I just want to make a simple active dry yeast dough but with a high hydration. 80% or whatever it takes to get an open crumb.
I have a question, I don’t have bread flour where I am, I have Pillsbury Bread Flour (Enriched), can that be used, since it’s enriched? Appreciate an answer:)
So I was trying the jumping lunges at the start of the first round and I immediately tweaked something in my upper-thigh/hip area. I switched to the easier lunge and powered through the rest of the workout, but now it hurts quite a bit especially if I’m moving around. Anybody have any advice on what to do? I deliver pizzas tomorrow so hopefully it won’t get worse. >.<
I like your Dutch oven. Can you tell me which company it is??
Also please do a series on sprouted flour, the next big thing. Very different fermentation times and other tricky things to make it right. I failed most of the time with it.
may i ask… ive been doing raw till 4 challenge, 24 days complete wohoo.. but the last day or two ive been struggling with my greens maybe ive had too much, should i stick to fruit for a few days?? what do you suggest?? ❤❤ xxx
Do you have a video about why you use the 1:5:5 ratio for your starters? I’d love to learn more about it (shouldn’t it technically be 5:5:1?? Lol)
I love you too Dr. Elizabeth! You’re so positive and uplifting and I love your energy. I learn so much from you. Thank you for all that you do and being an amazing inspiration.
The entire set was beautiful…Them back up singers were amazing with their energy and smiles,Also the Cat on the acoustic looked like he was having soooo much fun jamming out…I would have been honoured to see this live…Sting and Shaggy 4 LIFE❤️❤️❤️BTW Jamaica is the best place on the entire planet!!!Bless Up everyday!!!
What is the make of the Dutch Oven you use here? I have never seen one with 4 handles and at the sides of the lid. Seems so much better than the single knob on the top that I have. Thank you.
Hi there fellow German! I am living in Colorado at 8000 feet and the altitude and dryness is killing my sourdough! I have really fast rises, followed by collapses. My dough over-proofs even in the fridge overnight. Low hydration dough is not so much an issue and my bread comes out great, but with higher hydration it gets trickier. All your tips are great, but a high and dry environment such as mine adds additional challenges. Any suggestions?
Is anyone else here because Karagamii specifically told them this really isn’t worth it and is totally just curious and totally isn’t going to try this?
Thanks for the great video! I’m also located in Germany, and was wondering where you find flour with 15% protein? I looked at all the usual supermarkets (REWE, Aldi, Tegut) and DM, and the best I can find is 12%.. Thanks!!
Hi, I just want to say I love your videos. Has any one ever told you. You look like the actress who was on a tv show Alice. I think her name is Beth Howland/ Vera
Great video!!, would appreciate a tip, note here where I live temperature (inside of my house) is average 21.5°C (outside 16°) and I’m having troubles for proofing dough and my starter, would you have maybe a method to maintain temperature about 25° for proofing correctly, I’ll appreciate a lot your assistance, BR Renzo
Help! My dough which i use very strong wholemeal 335 15.8% protein + some strong white 115g + 50g Einkorn, plus 150 wm starter with only 65% water. It always seems to he ok and firm and then in a cloche, it spreads rather than spring up! What could go wrong? Please help.
What I would like to know is how do you Elizabeth keep your homone balance and the weight down by keeping enough energy to execise 3 hours a day like you claims you do. I am 57 yrs old I look amazing for my age too but I have problem with losing weigh around my waist? Please tell us how you keep a lean waist just that part alone and the food that helps with that along with the hormone chaos bloats. I started your plan and i do really see a difference in energy but…..I need to lose 20lbs. Help!
If you have some questions and need help on your dough, feel free to drop a comment on this video here. I will be busy this weekend but will answer to all of them as soon as possible. Happy baking! Cheers from Hamburg.
Here you are!!! Challenging us again <3 hahaha That's one of the reasons I love your channel 😉 Every week I feel that I'm getting stronger!!! Thank you for sharing your beautiful energy with us.
I MADE IT!!!!! Finally! It’s so satisfying even if the result wasn’t that beautiful but it still works perfectly. The first time I tried it was years ago and gave up at the end. Today I decided to try it again and finally grasp the concept… Awesome tutorial as always thumbs up
What is the name of the special cast iron Dutch oven I’ve seen you use that has a wheat frond design on top and special handles? Who is the manufacturer please? Love your videos, information & presentation! Thank you.
I enjoyed very much your video. The direct method, leaving everything at room temperature takes a lot of skill. The second method with the cold overnight fermentation is almost bulletproof if you don’t over bulk ferment in the first place.I am at 24C in my kitchen that means I can almost do it by time 4 hours bulk and and 1 to 2 hours in the Bannetton than 6 to 24 in the fridge
Literally, the twisting part ticks me off. I had to restart cuz my paper ripped, but glad I made it.
Thanks for the tutorial btw.
Honestly, when I watched this, it seemed so easy, but when I do it, it was like how the hell did this person make this thing bruh.
Hi, nice job may I ask two things:
1st: what is this baking pan you have and where it is from?
2nd: do I see it correctly that you mix rye starter with wheat flower! Does this work?
thanks for any reply
best
Michael
I tried to do this but im left-handed… so it’s like ” am I supposed to do it this way or am I supposed to do it the oppisite of the way he did it?”������
MARAVILLOSO…PURA ALEGRIA…TALENTO..RISAS..BELLEZAS MAXIMAS..‼️‼️♥️♦️������������������✔️✔️✔️️❕❕Grazie Mille!!!!!! ����������������✨��������������������☀️☀️☀️��☄️������������������☘️��������������⛅⛅⛅����….
NIce video, thanks! I have a question regarding diastatic malt. Would it speed up the maturation process? How much should be used? I’m looking for a sourdough bread recipe that’s done in a single day, so mixing in the morning and baking in the evening.
Thank you very much, your videos are very detailed and informative,. just subscribed to your channel. I have one question, do you have any episodes of bulk fermentation in the fridge? My starter was not ready until 7:00 last night so I refrigerated my dough after I coil folded twice (10:00 pm). I just took it out of the fridge when I woke up this morning (8:00 am). I’ll let it warm up for a bit and try to coil fold it again. Do I need to wait until it get into room temperature? Do you think it has fully fermented by now (9:00 am)?
Your videos have been soo helpful with my bread baking, thank you for that! But since I am also from Germany, i don‘t know which german flour to substitute for „bread flour“. Any suggestions? What do you use?
How much do you weigh and how tall are you, doctor? Do you have any advice on how much to eat more of to gain weight on this diet?
I have a question about sourdough.I’ve finally got a good process down and I’m getting excellent spring and ears. My question is after letting cool my bread is a bit sticky is that normal for sourdough?
“ENGLISHMAN IN NEW YORK” IS 1 OF MY FAVORITE STING SONGS OF ALL TIME! STING & SHAGGY! THEY WORK TOGETHER LIKE PEANUT BUTTER & JELLY AND THEIR VIBE TOGETHER IS FIRE!!! LOVE LOVE LOVE THIS!!!
What exercises do you have for me to do as I have an injured left knee and am not allowed to do much exercise but I still want to stay in shape?
I did watch your video a second time. What I’m finding is that when I put it in the fridge I could leave it for 24 or 36 hours no problem I would not be over proofed….. my fridge is cold.
Years ago I made sourdough and I bought a wine cooler that was set at 13C. And I developed procedures around the 13° see everything was very slow even the bulk was done at 13° C. Total time would be near two days.
I also agree with you that is very difficult to use the poke test on high hydration dough. The poke test is a tool that is my opinion is not very reliable. Today a majority of you tubers are obsessed with 80% hydration. In the 70s I work for about a year just south of San Francisco and fell in love with sourdough. Do you know most of those bakeries we’re about 70 to 72% hydration. Almost never went to 80.
I personally like to stay at around 67% hydration for most bread flour but if I do put some whole wheat or rye then I do take it to around 72.
Occasionally I do flirt with some 80° hydration’s or even higher but you really do need a screaming hot oven.
Great video! you are very skilled and fun to watch. I get a big spring. My bread is good. But I do not get the size of bubbles you get! (BUBBLE ENVY!!!!) So I am experimenting with different things to get it. I actually use a very similar timeline to you. But I do not use as high of hydration. When I have been up around 80% the bread does not get anywhere near the oven spring I am used to getting. Thanks for the great video!
Hello Dr. Elizabeth! Thank you so much for your videos:-) Just wondering how you manage getting juicy sleep with a Latin dancing lifestyle?? Here in Adelaide Australia a lot of the meet ups happen late at night…I also LOVE my juicy bedtime, so any advice would be much appreciated! Cheers:-)
Another great video. I was doing the combined method but my dough was too active in the fridge. So I changed the setting from 4°C to 2°C and problem fixed ��
Have you ever added wheat germ to improve protein content of a flour?
Thank you so much for this workout Lucy! Again I have no fitness level and very overweight so although I couldn’t do the press ups the way you was (I know it’s pathetic) �� I done it fully on my knees and pressed down. Xx
Great video and very useful information as always. I owe all of my improvement in sourdough baking to you! My family is greateful ��. One last question: do you have info on how to add the gluten to increase flour protein? Thank you again ����
Amazing information about proofing and oven spring. I use my Romatopf to bake my bread. I have had this for so long, it has “made in west Germany” moulded into it. I think you’ve shown me why my oven spring is not always the best. Danke.
I am really and trully grateful for your presence on this earth! Today, I was feeling kinda down, and an image your joyful self popped up in my head. Life truly is what you make of it… You are inspiring me to do better, to be better. Thank you so much <3
Love from France! Merci beaucoup Docteur:)
You are very genuine and thank you for your work. You ooze generosity and kindness, without being stupid. A rare occurrence! I am enjoying your videos very much. I am in the middle of England, baking for charity, and your vidéos are a great help. I am Swiss and would be very keen to know about your take on Rye walnut Pain Valaisan on sourdough which would be very nutritious for people who live in the street. Thank you in advance if you have any advice. But not in a hurry of course. Good things take time.:)
GM… I have a question… why my dough slighly down when I am scoring it? and loose air from the hole where I score it??? Is it a sign of over proofing???
Hey Tiny Desk fans: We wanted to let you know about one of our favorite NPR podcasts, It’s Been A Minute, hosted by our friend Sam Sanders. Join Sam for conversations with your favorite actors, musicians, and comedians as he explores news topics with a uniquely empathetic lens. Let’s make sense of the world, together. Check out It’s Been A Minute with Sam Sanders here: https://www.npr.org/podcasts/510317/its-been-a-minute-with-sam-sanders
I feel so happy n lucky to b a part of this community.. dr Elizabeth’s community..n all ur words they are so true n so inspiring n u help me n of course so many others live a happy n healthy life..love you n proud of u..will u b my friend?
So you liked the freezer trick 😉 It’s perfect when you can’t wait those hours in the fridge, it makes the loaf a bit easier to score and the impact of cold against super heated oven makes the bread explode as it happened in your video:D
As you said, the only downside (or not) is that it doesn’t develop that extra sourness of long fermentation processes… but some people don’t like that flavor (I love it).
For that kind of “strong” flour, I would recommend you trying 80% hydration, a bit more sticky but definitely possible. Take it as a challenge for next time 😉
Thanks for the great video. At last I understand your freezer technique that you have aluded to before. One thing I have been experimenting with lately is longer and longer ‘retard’ timing, I like the idea of preparing two breads and baking them on subsequent days to get fresh bread each day. I do notice a small amount of rise in my fridge though, usually within the first few hours, but for a bread that spends say 36 hours in the fridge there isn’t a correspondingly greater rise. For such long retard timings, do you think there would be any benefit to shaping a little earlier, putting it on the top shelf of the fridge for some time, and then onto the bottom shelf for longer storage? Oh, and thanks for the lovely music that you added to your ‘montage sequences’.
Hi Lucy, I had a baby nearly 7 months ago. Would you be able to do a routine to help get rid of a baby belly/baby weight and maybe a good diet plan:)! My self confidence has completely gone and this would really help me. I think your amazing. Thank you x
But Moin Moin sounds much cuter than only one Moin, only this way no one will think I’m local…
Didn’t know the freezer technique. Definitely have to try this. Now that I finally have a holder for my blade, do you think it’s crucial to score very deep or that the angle is more important than the depth? Thanks!
This is great information! Thanks so much! My problem has been over-proofing. Your instructions will help me overcome that.
And please…no reason to apologize for your English, which is infinitely better than my German.
i’ve been following your videos lately, excellent technical explanations as I’m an engineer myself and like to understand the chemical theory & experiment with various mixes. btw,,I’m learnign to make baguettes using poolish method (8-10 hrs in the fridge).. However, my oven max temp is 180 C. I couldn’t get big air pockets. The hydration is 74%.. people bake baguettes at 240 C. do you have any suggestion how to this fix? I want big air pockets with crisp surfaces without buying a new oven.. I had a cup of water inside the oven
Hi Dr. Elizabeth! I’ve been trying to go raw vegan, but I’m confused from all the advise I see online. I’ve seen other raw vegans eat an overwhelming amount of fruits and vegetables. Do you really have to eat so much to be healthy like you? I’ve seen your what I eat in a day videos, and it seems to me you eat much less than them. Do you have any advise regarding the amount people should be eating to be raw vegan and keep a slim and toned body? Thank you a lot and many blessings! <3
I’m a sourdough newbie. I’m confused. If I’m baking a 70% hydration recipe, does that mean my starter has to be at 70% too? I hear many YouTube hosts saying that most starters are 100% hydration so that’s what I started with. I’ve been having trouble handling a very loose dough. I’m wondering if my 100% is too thin. I would be sehr dankbar for any hilfe you could give:)
make an origami dragon? sure. give me one hour.
make an origami t rex? easy. 30 minutes.
make an origami unicorm? easy. 45 minutes.
make an origami spring into action? ill try. *3 HOURS LATER GDI I CANT DO THIS. BEAR (my dog), COME HERE, EAT THIS! EAT IT! EAT IT NOW GDI
Nice loaf and very good info. I’m about 7 loaves into my sourdough journey, and very new still. Thank you very much for your video and stay safe!
Do really use scissors to cut paper in a situation like. Or was this just in the video. I mean how could you no know the lick n rip technique.
done! this was super intense. the jumping was hard, but I between the jumping and regular with each set. thanks Lucy! loving this!!!
Moin, Moin I am from Oldenburg and we don’t mind doubling ��. I love baking my bread in a Dutch oven and really like the style of yours. Couldn’t find any information anywhere would you mind sharing where to purchase this one from? Thanks in advance.
Commenting from Lake County, Florida: can we use these same techniques for forming baguettes? And since baguettes are smaller amounts of dough, what tips can you suggest for bulk fermenting the portions all in one large batch instead of bulk fermenting the portions separately as you suggest in some of your other videos?
Great video! Just learned about and found you! So do LESS coil folds or MORE coil folds help with the rise and crumb? I see so many other formulas saying more CF’s help strengthen the dough and improve rise. So which is it!?:) Also what temp was your kitchen when you estimated those times for ferment versus proofing in the banneton? Thanks again!
Everytime I see your videos i nod my head…in disbelief at how amazing you look. It inspires me to make better choices and I day dream that I can look like you! ���� You are an awesome being! ❤
Hi Jo! I’ve heard of you on the easy origami channel, and I looked for your channel and only saw videos in English. Do you make videos in Portuguese? Before asking, I’m Davi Rabelo. I made this comment by the translator, because I’m Brazilian
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Thanks to you i become more aware about my vegan diet. I decided to drink more water and start exercising almost everyday again,Thank you.❤️
Yeah u are really correct about protein %, especially with whole wheat! I used a different brand of wheat flour and it was lower than before… I used the same hydration and of course it came out more flat! Always better to start with lower hydration, and can always add water after!
OMG I finally got oven spring! Thank you so much for this video! I started making sourdough bread to replace the store bought for my husband and son I am GF so I can’t eat this stuff. My sourdough was going well and my bread was coming out good but it was denser than I have seen and then I had a couple of baguettes just not rise much at all in the oven. So I started really delving into the details and that’s where the oven spring is! So I did the bulk ferment like you said, making sure to not over ferment, the first shaping with 20 minutes of rest, and the final shape. Then in the frig for 18 hours. Pre-heated the oven an hour, but was unsure when to take the dough out. I found a blog about this The Fresh Loaf but the advice wasn’t definitive. But several commenters talked about a book called Bread, so with the advice from Hamelman (haven’t read the book, just saw his name in the blog) I decided bring it out a while before putting in the oven for about an hour and a half before it went in the oven. It looked kinda flat. I thought to myself this will never rise, I am so disappointed, but what else was I gonna do, throw it out? So I put it in the oven at 480 degrees for 10 minutes (per the blog) and then reduced it to 425. When I came back to reduce the heat, low and behold, the loaves had sprung up! But it wasn’t until hours later when I cut it that I saw all of those lovely air pockets and open crumb! We were all so excited and my son said it tasted great! Thank you so much for all of the detail here in your video it actually can be kinda hard to find this instruction. We are now talking about upgrading our equipment so that I can get the perfect crust and even more spring!
Great video!! I have tried the hybrid method but where I live, temperature is usually around 29°C to 31°C so I feel like the dough takes some time to cool down (I put in the fridge just before passing the poke test) as I am not getting great ovenspring and I feel the dough has overproofed while retarding (I do notice some rising during retard). I was thinking if doing a variation of the hybrid method might work: just before passing the poke test, put it in the freezer for about 15-20 mins and then put it in the fridge for 12-18 hours. I bake them straight out of the fridge. I think this way I have better control of how the dough proofs while enjoying the “supposed benefits” in flavor that retarding gives
Thank you so much for that green juice recipe do more like this, it helps to have it written out. You inspire me more than anyone else! Also many thanks for posting last week’s video, it makes it convenient to refresh my memory and gives me one more great video to watch again:)
Lucy this was soo intense!! I wasnt able to do the jump lunges. I can’t wait till the end of the month to see if I am able to!! Thank you for helping me regain control of my life and helping my self confidence improve!!
WOW…what a great ensemble performance! Each artist is just so talented at their craft. That male backup singer…..such a beautiful voice! Shaggy should “sing” more, too, as rapping just doesn’t doesn’t showcase his voice, which is quite beautiful when he sings.
Thanks for this very informative video. I’m not getting a good oven spring and I think its due to my starter being too sour. What ratio do you recommend to correct this? I’ve been doing 1:2:2 and recently I combined during feeding whole wheat flour and some rye. Maybe that’s what made it too sour? Thanks again!
It really makes you want to learn bass. I always knew that bass was really important and that it made so much.
Will Sing give me a few lessons?
de:
Da bekommt man richtig Lust, Bass zu lernen. Ich wusste schon immer, Bass ist voll wichtig und macht so viel aus.
Ob mir Sing ein paar Stunden gibt?