Baking Healthier Sourdough Using Ancient Fermentation at a Micro-Bakery | GRATEFUL

Today we're visiting Jon at Proof Bread to learn everything we can about sourdough. What exactly is sourdough and is it better for you? We're going to uncover the ancient secrets of fermentation and explore the diverse world of flavors and possibilities in sourdough.

Bread can be more than empty carbs and sourdough doesn't have to be sour - it can be the best cinnamon roll you've ever tasted.

#sourdough #bread #fermented

» Grateful is a team of creators & friends exploring everyday curiosities in the pursuit of bringing more joy to life. We don't have all the answers but we ask all the questions to help people discover what it means to live a bold, colorful & grateful life.

[_tographer]

So much respect for this man and his business 🙏it was truly an honor filming their process and learning so much about sourdough. I had no idea a sourdough cinnamon roll could taste THAT good!

[rachidsabri]

I grow up in Morocco and every household used to bake daily sourdough bread at the the wood fired local public oven called farran

[marjankrebelj]

"Buy small enough so that you can talk to the people who are producing." - AMEN, dude!

[MrDziuka]

Totally agree. Remembering bread from 70's an early 80's back in Poland made me learning how to bake sourdough. Living in UK now I couldn't eat ordinary bread from supermarket anymore . Still have problems with shaping, oven spring etc. but always tastes amazing to me. Great content, thumbs up!

[everyonelovesMango]

Much Respect for this dedicated Artisan creating delicious, healthy, beautiful sourdough. We learned from him as well as others how to bake this wonderful bread during the Covid shut down. We are still busy baking for family and friends. Cheers

[Woodie]

I am watching his channel. Pure gold. Also I would like to mention that here in Poland we have lots of bakeries that make sourdough bread. Almost every neighborhood has at least one traditional bakery with high quality bread. Artificial stuff selled at supermarkets is not bought on the regular basis. While in Chicago I ate your regular-shop bread and it tasted like wet cardboard.

[philbear]

Nice video, thank you. There is a similar place in Vancouver Canada, Beyond Bread, the original owner asked his grandmother to find sourdough knowledge and recipes in her village. They are a succes. The owner was asked to teach a few classes at the university of BC.
I cycle to this place every week (20km one way), get a few, slice and freeze. I did this for the last 11 years, very happy they are making this style of bread.

[introgamer]

I follow Proof Bakery and I am always enthralled!!

[corteltube]

I have been making my own sourdough...a bit labor intensive at first... it once you get the hang of it you will never go back to “Dave’s” or anything else...not to mention it has immensely helped me with some intestinal issues I had.

[mjmorale]

PROOF micro-bakery is here in my city. I'm so lucky! I've already made my Proofgiving order of the Colossus (and extras just for me). So pretty. What a wonderful video!!!

[chefpizza]

One of the realist baker in the business today! Love this guy! Killin it

[aneesaosman]

John I am so happy for you and your passion for baking you are getting a lot of recognition for your passion and I wish you luck and all the best for your work I pray for your struggles with your bakery which was going to be shifted . I wish all this sourts out well and you get settled in with your place so that you have many beautiful moments of happy baking . Love from Anisas Osman .. from India

[mick]

Gosh I am 81yrs old, am I too old to learn to how to bake a sourdough starter, the taste is fantastic, the unfortunate thing is I want very much

to make sourdough bread. And get my grandson to get used this bread, and hopefully teach him to make sourdough bread. Oh, ' how I wish could be taught by you,

My greatest obstacle is that I live in the UK, and for the first time in my life I wished that I lived next door to your bakery, God Bless Mick

[pedxing]

the editors win the day on this one. my hat is off to the production crew for a wonderfully shot and stitched production. fully enjoyable. Proof's knowledge base is enviable. my only criticism would be... ehhh.. crop top? why. Back to the production staff... excellent excellent work.

[cvoisineaddis]

They told me to forget everything I know about sourdough, so I did, and let me tell you: it was a load off my mind.

[de]

People usually talk about those 100th generation japanese craftsman and stuff, doing stupidly tedious procedures and calling it culture but forget that elsewhere on earth people are still doing the same and are still worthy of the same kind of praise

[deebrake]

I would like to see a follow up episode on Proof Bread since Jon, Amanda and their team have since moved to a new location with many changes. They have worked hard so it would be nice to see an update.

[nancycunningham]

Yeah, I buy local sourdough, and one loaf lasts over a week for me. It's more expensive, but I think it's well worth it. Crunchy, chewy bread with a bowl of soup....yum!!!

[RumiSleem]

love the flow of information and crafting of the story. so well done!

[HolisticLaurenKelly]

Not kidding – I've been eating a loaf a week and don't feel like I've ever made a better life decision.