Patrick Ryan's Fruit & Nut Sourdough
Guess who's back...Patrick is back with a brand new fruit and nut sourdough recipe using his Kenwood.
The absolute perfect combination of flavours in time for Sourdough September.
This recipe was part of a collaboration with Kenwood. You can find this recipe here
Want To Thrive During Tough Times? Stock These 10 Essential Foods!
Want to Thrive During Tough Times? Stock These 10 Essential Foods by creating a Great Depression Pantry. ➡️SUBSCRIBE to my channel: WATCH NEXT➡️ The Ultimate Prepper Pantry Series:
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➡️TIMESTAMPS:
0:00 Introduction
1:55 Alternative Sweeteners
19:41 FREE DOWNLOAD
20:06 Alternative Flours and Whole Grains
36:37 How to Bake with Freshly Milled Flour
49:51 Best Type of Rice and Beans
1:10:58 Best Canned and Bottled Fruits and Vegetables
1:12:59 Growing a Survival Garden
1:20:19 Best Canned Meats and Fish
1:34:40 Hot Beverages
1:54:26 Specific Types of Pasta
2:01:13 Best Nut Butter
2:04:34 Popcorn (unpopped)
2:08:13 Shelf-Stable Fats
2:18:20 BONUS
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Baking Historic Mixed Grain Breads - 18th Century Cooking
The second part of our bread series that is part of our 18th century cooking series. We concentrate in this episode on all the interesting mixed grain breads and the reasons for them.
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Bread Series
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Baking Historic Mixed Grain Breads: 18th Century Cooking S2E13
Walnut & Golden Raisin 50% Whole Wheat Bread Recipe
The title alone should make you want to bake this walnut & golden raisin whole wheat bread. It is sweet, savoury, nutty and super easy to make! Another one for the New Year’s Resolution series. I’m sure most of us were a bit naughty over the holidays, so now is the time to try something healthier. Whole wheat flour contains the bran of the wheat berry and that is the most nutritious part of it.
Natural sweetness of golden raisins replaces sugar or other sweeteners. And the walnuts are a great flavour and texture addition with their own nutritional benefits. Toast it or eat it as it is. It will make the best peanut butter & jam sandwiches!
You can replace the walnuts with any nuts you like, and you can replace the golden raisins with any other dried fruit to suit your taste. The loaf can be shaped into a boule or batard. You can bake it in a tin or free-standing.
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Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:41 Ingredients & equipment
1:03 Soaking the raisins
1:34 Mixing the dough
2:34 Adding the raisins
3:23 Bulk proofing & folding
4:20 Final shaping
5:11 Final proof & baking
5:55 The result
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Baking for Ukraine (2022) - Artisan Sourdough Bakers Unite in Portugal | Proof Bread
Travel across Portugal as we embark on a baking adventure unlike anything we’ve ever done before. We’re on a mission to showcase Ukrainian sourdough with our friends and master bakers: Anna, Diogo, Pedro and Sat Karam (of course Harriet is along for the ride as well). Experience the sights, sounds and flavors of these unique grains and hear the passionate stories of sourdough artisans from around the world. Join us as we bake for Ukraine.
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Proof Bakery
125 W Main Street
Mesa AZ 85201
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
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Peter Reinhart's Whole Grain Breads | Peter Reinhart | Talks at Google
Peter Reinhart visits Google's Mountain View, CA headquarters to discuss his book, Peter Reinhart's Whole Grain Breads. This event took place on July 24, 2008 as part of the Authors@Google series.
With this whole grain follow-up to the acclaimed The Bread Baker's Apprentice, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, Peter Reinhart's Whole Grain Breads is the definitive guide to baking incredible and healthful artisan-quality bread.
Peter Reinhart is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.
Peter's blog can be found at