/ck/ - Food & Cooking

[Anonymous No.17700127]

thoughts on the crumb of raguseas sourdough from his latest video?

https://www.youtube.com/watch?v=OI2-6Ps2Hcc

[Anonymous No.17700142]

lol
lmao

[Anonymous No.17700148]

https://www.youtube.com/watch?v=y0owQi_U44c&list=PLWqTac5vy0cfmXcQgnMAZl6z69kpmUzBI
ken forkish all you need to know on how to make bread. that loaf in your photo looks like shit.

[Anonymous No.17700153]

>>17700148
holy hell she is so cute

[Anonymous No.17700157]

>>17700127
he doesn't call it sourdough, he bitches out of naming it anything "because of gatekeepers"
>>17700153
his name is ian

[Anonymous No.17700194]

>>17700127
How embarrassing lol

[Anonymous No.17700199]

>>17700153
>she

[Anonymous No.17700206]

>>17700127
>Knead it and let it rest
>Repeat 6 times

[Anonymous No.17700224]

>>17700127
Lol that's pathetic, a good representation of Adam's life.

[Anonymous No.17700227]

>>17700127
He must be getting desperate for hate views. Not clicking that link, no.

[Anonymous No.17700229]

>>17700127
Dense breads are nice and I like them, but I doubt Adam was going for that.

[Anonymous No.17700231]

>>17700127
reminds me of the kind of loaf you can get from the supermarket. crust looks good at least but yeah idk about that crumb looks mealy

[Anonymous No.17700234]

>>17700127
hehe

did he yeast his rolling pin not his dough?
lmao got him

[Anonymous No.17700571]

>>17700127
That. Is. Awful. He didn't use enough water in his dough and tells people not to preheat their pot. This is all fine except for the fact that by getting just a little messy with more water and preheating the pot you make a much better bread overall.

[Anonymous No.17700600]

>>17700127
I hate him so much. He's so confidently incorrect so many times. Sad that some people watch him unironically.

[Anonymous No.17700608]

>>17700127
That looks fucking terrible.
Is this really his attempt?

[Anonymous No.17700627]

>>17700153
Come on bro that one isn't even passable

[Anonymous No.17700761]

>>17700627
Girly boys are better than 100% passable traps.

[Anonymous No.17701229]

>>17700127
honestly it looked pretty shit and I can only assume he made it to drive rage traffic over to Brian L's channel

[Anonymous No.17701462]

>>17700127
JUST

[Anonymous No.17701900]

>>17701229
Lagerstrom had tranny shit in his video today, very sad

[Anonymous No.17701913]

>>17701900
Mozarella sticks? That's the most straight food ever.

[Anonymous No.17701930]

That isn't sourdough and he doesn't even call it that.

[Anonymous No.17701962]

>>17701900
No, that's Babish you're thinking of >>17701441

[Anonymous No.17701966]

>>17700127
Did he forget to add a live sourdough starter?
Also how is his video not ratio'd to hell for being such a shit video?

[Anonymous No.17702161]

>>17701913
>>17701962
watch the full video

[Anonymous No.17702216]

>Raguseachad releases a simple, well-narrated, no bullshit recipe vid
>/ck/ seethes
Nevar change, faggots.

[Anonymous No.17702232]

>>17701900
was it subtle? because I didn't catch anything.

[Anonymous No.17702256]

>>17702232

[Anonymous No.17702630]

>>17700127
Dude thats fucking dense

[Anonymous No.17702824]

>>17700127
my whole wheat comes out better wtf

[Anonymous No.17702863]

what's wrong with dense bread

what if adam is right like he always is

[Anonymous No.17702877]

>>17702863
Nothing intrinsically wrong, there are bread styles which are dense, like Danish rye bread for example. But it doesn't feel like that's what he was going for here. He's just shitty at what he's doing.

[Anonymous No.17703619]

>>17700127
im kind of a shit baker so a lot of my bread turns out like that :( has that "failed bread" taste too if anybody else knows what I mean. also, for getting good crusts, I always cheat by baking at a mildly higher temp and using a spray bottle.

[Anonymous No.17703632]

>>17700127
He fucked up that bread, and instead of shelfing the project until he got better info, he just posted his rough draft mediocre boule like it was something to be proud of. He is worse than my mother in law who will straight up burn a pie and post it on Facebook to bait comments.

[Anonymous No.17703925]

>>17700127
>>17702863
Stop shilling yourself, fagusea.
I know it's you. Imagine being this pathetic.
Eat shit, fagusea.

[Anonymous No.17704321]

>>17700127
damn thats pretty impressive
lets reward adam with an ICBM directly to his house

[Anonymous No.17704347]

>>17700127
Better than 99% of sourdough bread, but still too many large holes.

[Anonymous No.17704349]

>>17700127
Dog shit

[Anonymous No.17704355]

>>17701900
Are you surprised. Look at the faggot.

[Anonymous No.17704372]

>>17700127
Looks good, I'd eat it

[Anonymous No.17704421]

>>17702256
>flag in the background
>tranny shit

Brian is the last foodtuber that is even remotely watchable. I know he's likely a leftwing ass-ramming faggot. Please just let me have this one bros.

[Anonymous No.17704433]

>>17700127
i'm making some bread, lets see if i can achieve this level of mastery

[Anonymous No.17704471]

>>17704347
we got a true patrician here

[Anonymous No.17704596]

>>17704433
i pulled them out when the internal temp was 200f but i don't think they are cooked enough?

[Anonymous No.17704606]

>>17704596

[Anonymous No.17704613]

>>17700627
>>17700199
Its lana rain, a biological female that has copious amounts of video of her vagina and objects entering it on the internet

[Anonymous No.17704622]

>>17704606
Didn't use steam did you? What's temp?

[Anonymous No.17704631]

>>17704613
wow that pic really doesn't do her justice or maybe all the other ones are misleading

[Anonymous No.17704637]

>>17700127
What a fucking retard that guy is. Why do people like him think they should teach others? I don't feel like I have the knowledge to teach bread baking even at this point. I know I have gaps in knowledge.

[Anonymous No.17704647]

Crumb?

[Anonymous No.17704649]

>>17704606
i had a pie tin with water and a mister bottle, preheated to 425f but turned it down to 375f and baked for 20min.
It's a makeshift recipe, basically a french bread recipe with 1/2 cup milk subbed in and a Tbsp of olive oil. The french bread was always to soft so i figured make white bread with it.
Its 375g(3 cups) flour and 355g (1.5c water/milk) which is around 94% hydration yet no open crumb no matter how much i knead, proof, repeat

[Anonymous No.17704665]

>>17700157
>>17700199
>>17700627
How can you be so trannybrained that you perceive a 6/10 ciswoman as a tranny?

[Anonymous No.17704669]

>>17704649
Don't turn it down. Heat a heavy duty pan with nothing in it and then add ice when you put the bread in. Open the door quickly after the first part of the bake to let out the steam.

[Anonymous No.17704683]

>>17704669
any advice on when i should pull it out? like internal temp? the knock/hollow sound thing has never given me good results

[Anonymous No.17704738]

>>17704683
Temp is good. But watch the browning too. I bake a lot of bread for about 50 min. 30 with steam/20 without.

[Anonymous No.17704746]

>>17704637
Nah, man, you're just insecure. You have a lot of knowledge.

[Anonymous No.17704755]

>>17704637
Some of his shit was useful to give me a jumping off point

[Anonymous No.17704778]

>>17700127
>mediocre crumb,
>purposefully doesn't measure anything
>half-assed stretch and fold
>doesn't pre-heat dutch oven but does it on the burner???
actually more work than a normal sourdough loaf with a worse result

[Anonymous No.17704785]

>>17704738
thanks, it came out a lot lighter then it looks but i think it didn't let it rise long enough.

[Anonymous No.17704789]

>>17704746
I can teach the basics, but conversion of recipes to sourdough, creating my own recipes by knowing correct percentages, knowing how to tell when things are fermented or proofed properly, starting dough temperature, ferment temperature variations... Definitely have gaps in knowledge where I wouldn't be teaching people my own recipe.

[Anonymous No.17704887]

>>17704789
that's all you really need for home cooking

[Anonymous No.17704960]

>>17704637
That pumpkin bread with the cinnamon stick stem is fukken sicc

[Anonymous No.17705012]

>>17700127
He clearly messed up. He only filmed it and uploaded it due to the need to churn out content. Worst case scenario is it becomes a smaller-scale meme vid for his viewers like the cutting board one. "adam can't bake bread lol lmao" meanwhile he got what he wanted: clicks, views, engagement, gaming the algo, ad revenue

It's honestly a chad move.

[Anonymous No.17705241]

>>17705012
yeah, but the thing is that he doesnt feel or he cant recognize that he messed up.

[Anonymous No.17705356]

>>17704665
that one's a confirmed tranny, but 6/10's might as well be male

[Anonymous No.17705387]

>>17700148
>adding yeast
ngmi

[Anonymous No.17705404]

>>17704887
I would say at minimum. I think you should be able to come up with your own recipes and modify them. Not just always seek others recipes. I think people who teach should especially be able to do such things.

[Anonymous No.17705408]

>>17704960
Thanks brother.

[Anonymous No.17705429]

>>17704421
He's married. His wife pops up in his videos now and then.

[Anonymous No.17705453]

>i don't measure the ingredients
>i let the SPOON measure for me
god i hate this fag

[Anonymous No.17705472]

>>17705404
>modify them
i had to do that out of necessity since everybody else's seemed way off with the ingredients i had. Like a 1/4 tsp of chili powder for a whole pot of chili, unless they have some crazy chili powder or my shit is truly garbage

[Anonymous No.17705534]

>>17705472
No issues with modifying recipes while cooking, but baking bread is another story. For instance dry yeast, fresh yeast, and sourdough are all added at different amounts. Salt can range anywhere from 0-2% maybe more. Amount of yeast affects rise time, as does hydration percentage, temp, dough temp, enrichments, etc. Then there are things like bagnettos and multiple feeds of your sourdough starter to control pH. It's not as simple adding a little more or a little less based on taste. It is done in ratios at certain temperatures for particular reasons.

[Anonymous No.17705600]

>>17705534
yea that have been messing with me ever since i moved, my old house have very acidic water but now it's very alkaline and non of my dough comes out right. I have even added apple cider vinegar to balance the pH but still everything i make no matter the recipe turns out like white bread

[Anonymous No.17705620]

>>17700127
Is that hardtack or sourdough? Imagine showing this on youtube. At least Max has the excuse of doing historic stuff with whats available...

[Anonymous No.17705684]

>>17700127
I thought the thumbnail was looking up at boobs.

[Anonymous No.17705735]

>trapped steam helps it brown for the same reason you boil bagels and pretzels
Oh, your dutch oven is spontaneously generating fucking lye now, is it Adam?

[Anonymous No.17706494]

>>17700127
Thank you for teaching me how to make bread Adam

[Anonymous No.17706517]

Pretty good, very consistent crumb
Doesn't look dense to me

[Anonymous No.17706519]

my last bread was super dense because I screwed up the last rise and also deflated it a bit trying to transfer into my dutch oven, but at least I can take solace that it turned out better than Ragusea's

[Anonymous No.17706593]

>>17706519
At least you're aware of the mistakes and will probably do better next time while Adam will keep living in denial.

[Anonymous No.17706601]

>>17705735
not like pretzles but steam does something to cause the starch to convert into sugars which causes browning

[Anonymous No.17706636]

>>17705429
He meant faggot in the colloquial sense

[Anonymous No.17707017]

>>17700127
Stop shilling your stupid videos.

[Anonymous No.17707141]

He made the 10% salt loaf

[Anonymous No.17707311]

Rate the bread I just made.
I followed https://youtu.be/6RUDa0FKplk..

[Anonymous No.17707318]

>>17707311
It looks better than the last bread I made.

[Anonymous No.17707322]

>>17707311
Not bad anon. Try adding some whole wheat flour (or spelt, rye, etc) to make it more interesting. 10-20% already makes a difference.

[Anonymous No.17707361]

Too little water or too much salt. Wont watch his video.

[Anonymous No.17707487]

>>17707311
looks nice

[Anonymous No.17707588]

>>17707318
>>17707322
>>17707487
Thanks anons. The bottom got stuck a bit even though I dusted the tray with flour. How to prevent this.

[Anonymous No.17707622]

>>17707588
Parchment paper can help.

[Anonymous No.17708790]

>>17707311
Crust is thin. Needs steam and higher temps.

[Anonymous No.17708988]

>>17705356
shes confirmed female you retard, she literally does porn

[Anonymous No.17709407]

>>17707588
Parchment paper or use fine cornmeal. I think pro bakers use a different type of flour like rice flour or semolina flour to dust their pans

[Anonymous No.17709429]

>>17700127
His crumb looks like shit, very dense. Does anyone have that one video that has a baker teach about (or experiment with) different variables when it comes to baking bread? Different hydration, different proofing times etc? Its a fairly long video but he goes over a lot of baking bread techniques and variables to get a really nice crumb, not dense and not airy with big holes either. Someone posted it on here but I can't find it anymore, thanks

[Anonymous No.17709451]

>>17707311
Lookin gud. like last baguette i made.

[Anonymous No.17709468]

>>17704613
>her vagina
>her

[Anonymous No.17709472]

>>17700127
Looks pretty bad imo but I live in France so I'm spoiled.

[Anonymous No.17709475]

>>17700127
Adam is a repulsive human being. I genuinely don't understand how he can be so fucking bad at cooking and yet run a food youtube channel. Anything that requires hand eye coordination or a few practice attempts is declared beyond the capabilities of ALL home cooks, not just his parkinsons disease-level spastic ass, and then he shows off his dog shit creations with this mealy aww shucks please praise me attitude. He is the quintessence of reddit. the platonic bugman. He should have been sentenced to death after his video on macarons

[Anonymous No.17709487]

>>17700600
He gives great tips on pizza making, I like that hus videos are directed at normal people with a normal kitchen and budget

[Anonymous No.17709529]

>>17709487
>videos are directed at normal people
Normal people have bad tastes. They refuse to work hard to produce better food. Not for lack of time, but because they are lazy.

[Anonymous No.17709536]

>>17709475
Being a journo corrupted his soul. He has the same nihilistic postmodern philosophy as the rest of them, that you shouldn't be critical of anything. He's good at the pop science stuff but his mentality holds him back when he cooks. His recipes have no passion. It's all bugman fuel. The only objective is being edible.

[Anonymous No.17709673]

Why does Adam's superiority trigger the chuds on /ck/ so much?

[Anonymous No.17709708]

>>17709429
2nd this

[Anonymous No.17709722]

>>17709536
>that you shouldn't be critical of anything.
i really hate this because no one will give negative feedback/ constructive criticism which if i didn't know better i would think i am a good cook.

[Anonymous No.17709744]

>>17704637
Your 14th shot looks like shit, no one wants a loaf that's 85% air bubbles.

[Anonymous No.17709760]

>>17709536
>The only objective is being edible.
Why would you want to make inedible food, anon? Are you one of those instagram cooks that puts three pounds of cotton candy on top of a milkshake for 'aesthetics'?

[Anonymous No.17709776]

>>17709722
Adam shit talks and critiques all the time but he does so in almost exactly the same tone as everything else so the autists of /ck/ don't pick up on it.
Go watch his video where he effectively says everyone trying to 'do a better thanksgiving turkey dinner' is retarded.

[Anonymous No.17709785]

>>17709776
He was kind of right though

[Anonymous No.17709795]

His macaron video is kino but wrong.

[Anonymous No.17709813]

>>17704637
Is second last pic a pumpkin spice loaf? Recipe?

[Anonymous No.17709859]

[Anonymous No.17709866]

>>17708988
Oh yeah? Prove it

[Anonymous No.17709886]

>>17709859
Back in my day this was the kind of autism we loved here

[Anonymous No.17709919]

>>17709886
True, it's been a long time since I saw a good autist slapfight here.

[Anonymous No.17709930]

>>17709886
We laughed at it, not with it. Lo and behold, we still do.

[Anonymous No.17709951]

>>17709744
yes we do

[Anonymous No.17709964]

>>17709930
i laugh about things, not at them or with them

[Anonymous No.17709980]

>>17709475
He's the embodiment of slave morality. You can tell that behind his cringey little "you do you!" shit and starting his plebbit comments with "friend, ...", there's real contempt hiding. He speaks this way because he's terrified of confrontation and has no idea how to handle disagreement. It's quite evident that he genuinely thinks he's the shit, but he's just too much of a coward and a mental weakling to face any critique head-on and honourably. That's why he hedges with these weasely little phrases, why he pre-empts all possible criticism with a pre-written and pinned FAQ, and why he saw the need to make that bizarre and incoherent video on why he refuses to use metric conversions.

So it doesn't surprise me that he's prone to the occasional outburst of impotent anger in his comments section from time to time -- he clearly has an ego and a measure of masculine rage, but has never learnt what to do with them, and has spent his life being afraid of any kind of self-affirmation. Why, for example, did he overreact with such vitriol to this relatively benign comment about ceramic stoves? Why does he get so upset over a very gentle quip about the narration? Because that's the kind of language in which Adam would himself codify his criticism. He interprets the slightest of gibes as full-frontal attacks because that's the way he'd make a criticism. Simple, honest and straightforward language is not for him; he lacks the courage to be direct.

As other anons have said, all of this has probably been reinforced/cemented by his having been a professor, where he's been able to go mostly unchallenged in his little fiefdom for years. Now he's suddenly exposed to the internet, where everyone is way harsher, and more importantly, don't need to please him to pass a class. I guess he's struggling to adapt a bit.

[Anonymous No.17709986]

>>17704647
Based crumbposter. Truly a timeless master

[Anonymous No.17710049]

>>17709536
>He's good at the pop science stuff

I skip all that shit. He is literally only good for American Italian foods which he used to eat at home and knows how to make.

[Anonymous No.17710062]

>>17709859
Mental illness. Funny how most YouTube chefs are the exact type I would never let near my imaginary children.

[Anonymous No.17710074]

>>17709964
Impossible. It's either in tandem with the intent of source or in spite of the intent of source.

[Anonymous No.17710121]

>>17709813
No just miche dough with pumpkin seed soaker.

[Anonymous No.17710246]

>>17709760
Not the anon, but please learn how to read.

[Anonymous No.17710263]

>>17700153
stop lying, he doesn't pass at all. you're being more cruel by feeding into their delusions

[Anonymous No.17710269]

>>17709980
Holy fuck, if this isn’t a pasta it’ll become one soon.

[Anonymous No.17710279]

>>17704665
>ciswoman
stop saying that word as if it's not an invented word designed to marginalize normal people

[Anonymous No.17710517]

>>17708988
>exclusively anal and sucking
makes you ponder

[Anonymous No.17710707]

>>17709980
tl;dr but fuck the metric system

[Anonymous No.17710712]

>>17710074
what about laughing at yourself?

[Anonymous No.17710732]

>>17710279
this! it just sounds like a almost ironic way of calling straight people sissies.
And the etymology cis doesn't even make any sense in relation to genders
>-The prefix “cis-” comes from the Latin meaning “on this side,” as opposed to “trans-” which means “on the other side of” or “beyond.”

[Anonymous No.17710739]

>>17700127
ragusea's wife gargles my diarrhea