Последние добавленные видео:
foodgeek-experiment
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4 года назад
528924 4 года назад 13:50Better oven spring by using this crazy trick?? | Foodgeek Baking
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5 лет назад
66622 5 лет назад 29:20Experiment Time | How rye affects sourdough bread | Foodgeek Baking
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6 лет назад
114199 6 лет назад 10:32Sourdough Bread Crust Experiment | When should you uncover? | Foodgeek
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5 лет назад
13567 5 лет назад 25:49Light Rye Experiment Time | Rye Experiment Episode 2 | Foodgeek Baking
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4 года назад
12846 4 года назад 16:19Does shaping affect open crumb in sourdough bread? | Foodgeek Baking
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6 лет назад
216382 6 лет назад 15:54Should you stretch and fold your dough? What is the best way to knead?
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3 года назад
14398 3 года назад 13:14Definitive fermentation experiment | 25% rise right? | Foodgeek Baking
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6 лет назад
49987 6 лет назад 14:25Extreme High Hydration Sourdough Bread Experiment | 90% | 95% | 100% | Foodgeek
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3 года назад
11597 3 года назад 12:10Sourdough Shaping Experiment | Do you need to shape at all? | Foodgeek Baking
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6 лет назад
164860 6 лет назад 11:11Can you add salt during autolyse with no ill effects? | Foodgeek
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6 лет назад
438582 6 лет назад 13:20Can you bake with unfed starter straight out of the fridge? | Foodgeek
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4 года назад
35914 4 года назад 6:07Save time and electricity with this baking trick | Foodgeek Baking
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5 лет назад
25562 5 лет назад 17:50Experiment Time: Sourdough BEER Bread | LIGHTEST to DARKEST | Foodgeek Baking
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5 лет назад
145107 5 лет назад 11:16Sourdough Baking: Cast Iron vs Pyrex vs Enameled Roaster | Foodgeek
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6 лет назад
164512 6 лет назад 15:48Ludicrous Hydration Experiment | 100% | 110% | 120% | Foodgeek
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5 лет назад
62662 5 лет назад 15:52Do you need to autolyse for sourdough bread? | Foodgeek Baking
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5 лет назад
42729 5 лет назад 13:58What’s the best way to make steam to bake sourdough bread? | Foodgeek Baking
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5 лет назад
51805 5 лет назад 16:30How to make seeded SOURDOUGH bread using LAMINATION | Foodgeek Baking
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5 лет назад
92368 5 лет назад 14:18Can you bake a sourdough bread with 100% whole grain wheat flour? | Foodgeek