How To make Buckwheat Pretzels
3 1/2 c Flour; all-purpose
2/3 c Flour; buckwheat (light or
Whole 2 ts Salt
2 Eggs
1 c Milk
1 Egg white; slightly beaten
Sesame seeds; poppy seeds And/or coarse salt ------------------------AH-CHOO, T.D. IN MD.- 03/21------------------------ In large bowl, mix two flours and salt. Add eggs and milk; blend to form a medium soft dough. Knead dough on a floured board for a few minutes. Place dough into a sealed container or zipper-top plastic bag; let rest for about 20 minutes. Cut dough into 12 or 16 pieces, depending upon pretzel size you prefer. Roll each piece into a rope and a twist into desired shape. Place pretzels on a lightly oiled baking sheet; brush with egg white. Sprinkle with salt, sesame or poppy seeds. Bake at 425d for 15-20 minutes. Serve warm. Makes 12-16 pretzels. **formatted by AH** from The Birkett Mills Buckwheat Cookbook FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/21 8:42 PM TO: ALL FROM: MIKE VASQUEZ (BBVX23E) SUBJECT: R-MM CHICKEN ADOBO
How To make Buckwheat Pretzels's Videos
Scalding Technique Explained | How to Make Your Bread Last Longer
Scalding is an old European breadmaking method which is performed by mixing part of the flour in a recipe with boiling water and then letting that mix sit for several hours before adding it to the final dough. It is also adopted and widely used in Asia where it is known as Yudane.
What does scalding achieve? The main purpose of using this method is to extend the shelf life of bread. But it can also improve the texture of it especially when used alongside other ingredients. Mixing flour with boiling water essentially cooks it. Starch gelatinizes at a temperature above 65C (150F). During this process liquid is absorbed by the starch which makes it swell up.
The swollen starch can hold more water and it holds on to water a lot better. It allows for the hydration of the final dough to be raised while still achieving the same volume in the resulting bread. The more water is used the longer the bread will take to dry out. Another benefit of scalding is that it damages the protein in wheat flour weakening the gluten structure which makes the final dough looser and the bread lighter. Think of it as an egg or fat replacement method. It makes for a great alternative in vegan baking.
???? Read more ➡️
----------------------------------------------------------------------------------
???? Become a channel member ⤵️
----------------------------------------------------------------------------------
???? Or support the channel on ko-fi.com ⤵️
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? Learn all about bread making here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Share your bakes here ⤵️
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
Taste of Acadia ~ Ployes (Acadian Buckwheat Pancakes)
Acadian ployes! Whether you like them sweet rolled with maple syrup or brown sugar or savory to dip in your chicken stew, it is a staple in many Acadian homes. Join me as I learn the technique on how to make these treasured buckwheat pancakes. Recipe link below.
Ploy mix is available at many grocery stores and at Amazon.com -
Enjoy Franco Foods? Check out our Merch at
Like our episodes? Remember to subscribe to our Channel!
Merci et à la prochaine!
Find us on:
Instagram:
Contact: francofoods@facnh.com
Find the FAC:
Facebook:
Instagram: facnh_official
Twitter: facnh_official
#ploy #buckwheat #acadianfood #francofoods #acadianrecipe #buckwheatpancake #galettedesarrasin #crepedesarrasin
This week’s vocab is:
Buckwheat ~ Le sarrasin
Ladle ~ La louche
Whisk ~ Le fouet
To flip ~ Tourner
I put maple syrup on my ployes ~ Je met du sirop d’érable sur mes crêpes de sarrasin
Links:
Recipe followed:
Other information:
Interested in learning French? Visit FACNH.com
Franco Foods is filmed and edited by Oskar Hirte of Willowfield Productions
Is Gluten Bad For You? – Dr.Berg Discusses The Big Problem With Gluten Free Foods
For more info on health-related topics, go here:
Dr. Berg Website Link:
Take Dr. Berg's Free Keto Mini-Course: or go here:
Download Keto Essentials
In this video, Dr. Berg talks about the big problem with gluten-free. Gluten is the protein part of wheat or grains that causes celiac(an inflammatory condition of the gut). Most people are sensitive to gluten which causes inflammatory problems not only with the gut but also in the thyroid and many different parts of the body.
It is very essential not to consume gluten. When you remove the gluten you’re increasing the concentration of carbs in that grain and that will spike the blood sugars more and causes more insulin which is also going to cause more inflammation.
Dr. Eric Berg DC Bio:
Dr. Berg, 56 years of age is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of The New Body Type Guide and other books published by KB Publishing. He has taught students nutrition as an adjunct professor at Howard University. He no longer practices, but focuses on health education through social media.
DR. BERG'S SHOP:
Follow us on FACEBOOK: fb.me/DrEricBerg
ABOUT DR. BERG:
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
#keto #ketodiet #weightloss #ketosis
Making Soft Pretzels ???? │ ASMR Cooking Series
Let's make some homemade soft pretzels from scratch ???? Pretzel recipe with soft spoken instruction
Ingredients:
2.25 tsp active dry yeast (or 1 packet)
4.5 cups flour (600 grams)
2 tsp salt + coarse salt for topping
1 tbs sugar
1-3 eggs
1/3 cup baking soda (100 grams)
Melted butter for topping (optional)
Come join my Sleep Explorers ???? club for extra monthly ASMR videos, podcast audios and vlogs:
Buckwheat Blinis Recipe in The Bread Kitchen
Blinis (or more accurately blini) are yeasted pancakes, traditionally from Russia, and made with buckwheat flour. Serve with caviar, smoked salmon or cream cheese. Written recipe at
So Easy Gluten Free Sourdough Starter | Easy to maintain with no daily feedings or discard!
No daily feedings or discard? That’s right! This Easy Gluten Free Sourdough Starter will have you in the sourdough game in no time. Once you build your starter, it rests in the fridge until you're ready to use it. You'll never need to discard again and you'll only feed it when you use it!
Starter recipe:
Sourdough bread recipe:
Follow me on Instagram:
Follow me on Facebook:
Follow me on Pinterest:
Shop my Amazon storefront:
Some of the items linked in this video are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.