How Many Bread Loaves? - on the Townsends Homestead

Instagram ➧ townsends_official

[ItsTheHood]

There is such a strong vibe this channel has and the only way I can explain it is the warmth of Bob Ross and the passion of Steve Irwin combined into one.

[FrikInCasualMode]

Pro tip: In Poland, bread was traditionally baked on big, fresh leaves of horseradish or (sometimes) cabbage. It was to protect bottoms from being burnt. Even today, modern bakery in my town sometimes bakes rye breads on horseradish leaves :)

[temi]

This channel warms my heart as much as that oven warms that dough

[kevinpersinger]

Im surprised you guys haven't built a root-cellar yet... A period root-cellar build would be AWESOME

[gabrielai]

As a baker myself I enjoyed very much this episode, my dad and I have been selling a lot of bread around our community because our neighbours can't go very far, and we bake a lot daily and this was very much relatable

[drsch]

Everyone talking about the bread, but here I am applauding the experimenting you guys are doing with your video transitions. Yes, I noticed that oven spin. I'm impressed with how you guys keep striving to improve the quality of your video work and editing.

[nightsong]

The term "baker's dozen" comes from the presence of laws regulating the weight of bread, which existed for much of European history. To avoid being fined, pilloried, or even flogged, a baker would add a little extra to any sale, just to make sure he was not selling underweight. So, an order of a dozen loaves would get one extra, just in case.

[erlendsol]

I discovered this channel very recently, at first i thougt it was a bit wierd.. but after watching just 2 videos, i realized i really love it!
These videos inspire me, they teach me stuff, and they are just 300% wholesome!
Im very often stressed out, and they help me relax. Thank you!

[VahnCruz]

This will be me and my wife after a few more months of this epidemic lol. We started with making homemade sourdough. Now we are making preserves, syrups, fruit leathers, plum wine, next is pear preserves, perry and mead. Our new chickens are going to be laying soon too.
Self reliance diy projects are a lot of fun but kind of build on themselves.

[joshmapes]

Hey, I just wanted to thank you, folks. This channel is amazing. When I’m not learning I’m being soothed. It’s like I’m five watching Mr. Rogers again or something.

[Cyrs]

1:45 Yes, they were a very kneaded part indeed.

[BadSkeelz]

Me: "Dangit, I keep making a mess of my kitchen making a loaf of bread. Wish I had a better layout."

Townsends: BREAD TROUGH

[carolciampanella]

I am thankful to be part of a community that gets excited over watching bread bake! It is the little things in life that make us happy. Thank you, Jon, Ryan and Aaron!

[UrbanHomesteadMomma]

I’d really love to see period gardening and preserving on your homestead. It would have been so important to a homestead that size to be growing and putting up food to get through the winter. I’d absolutely love to see the old ways of doing it!

[thesillverpocketwatch]

That big kneading trough looks like a bread canoe

[westernlynx]

Ryan: Thanks for the help.
Mr. Townsend: It's the yeast I could do.

[siffoine]

In Finland there are two distinct bread cultures: On west they baked bread on autumn and dried it on rafters. On the east the bread was fresh from oven. In east houses had/have big baking ovens that keep the house warm for days, in west they had stoves and multiple chimneys.

[achillea]

I have never fangirled about anything in my life until I discovered this channel.

[moniquem]

That’s some mighty fine looking bread Ryan. You are clearly talented at more than just bartending 😁

[davidashmore]

Respect to our baking ancestors. Good job Ryan and John. The oven is working a treat.