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Definitely thinking that you guys should make a proper quern-stone if you're going to do much more of this kind of thing. It'll be MUCH more effective and is still quite simple and ancient. Ultimately full-scale grain mills are essentially motorized quern-stones anyways.

You should make a small stone mill you spin to grind grain you could make it with iron chisels and some river rock

I'm glad you understand that mustard to dip a pretzel in is important when it comes to large, soft pretzels. Also, now I want a big, soft pretzel!

The temperature of the water used to make the mustard will determine how spicy it is, if you use cold water it comes out hot and if you use warm water is comes out mild. The reaction that creates the spice takes time to work so you need to let the mustard sit overnight after grinding and mixing before enjoying it, this is how I make my own spicy mustard :D

Might be time to invent the hand stone mill.

Watching your videos always makes a walk through the grocery store a pretty surreal experience…. Makes you realize how we take it all (and thousands of years of trial and error) for granted.

I love the food/drink episodes. The history of food is insanely interesting and seeing it in action adds another dimension

So glad to see that you guys are back!

I was not expecting to see medieval art depicting pretzels, but here we are. I bet you had fun at the Faire, it feels good to get out again.

That mustard looked delicious !

Putting the salt in late is actually a **good thing** when yeast is involved. Tho it may be a small difference, salt mixed in earlier can make for a less hospitable place for yeast; esp ad the salt will find the water and dissolve itself in it... which is bad cuz the yeast is still in said water. Simply mixing it all together first until the liquid is fully incorporated and then adding the salt can make the dough rise easier as the salt mixes in more evenly (and youre gonna knead the dough regardless which will ofc mix the salt in more)

You guys are improving your historical baking skills! The pretzels look amazing, which is definitely a good sign of improvement from previous baking episodes. I cant wait to see more!

Seeing your random mustard sprouts I just came to the horrific realization I’m probably going to have kale everywhere next year because mine went to seed with pods just like that and they got everywhere🤦🏼‍♀️

andy: adds an inch sphere of pure mustard to his pretzel andy: whoo that is spicy

4:11 You're supposed to "season" your pounding stone before grinding your wheat to lessen the contact of rock

The Pretzels seems to be very tasty! But i cant look to them and dont remember a turd! Kkkkkk

Its really time that you get a Millstone.

I was hoping you would ferment the mustard, but it still looked delicious by the end. Amazing how the very dark sugar color just made it look more like mustard, if anything.

I love pretzels, and those are next level pretzels. Cheers, Andy! ✌️

It's amazing how continuous the 4 months cuts seem! You guys have a good operation going!

glad to see you're back at it my guy. Have a like

Mustard starts a chemical reaction that creates the spice when you mix it in water, and that will continue until either it runs out of reagents (around 15-30 minutes) or you stop the reaction with heat (it's been a while, so I don't remember how it works, but I _think_ you cause a different reaction that uses up the reagents for the spice reaction when you heat it). So, to zero in on the spice level you want, you've got to cook the mustard briefly.

As others are saying, you should work on second stage tools, like quern, as these things are a big part of non centralized life of ancient times. If you are feeling ambitious, you might go for a water power mill. That would be amazing. It also greatly steps into other early automation, which people don't see to realize was so critical.

Ya those Renaissance Festival Pretzels are soooo delicious same for the Mead. As for Mustard, yes Coarse Ground Mustard is some of the best type of Mustard out there:)

I wonder if he's the only neighbor growing mustard in his garden

Yay a new htme!!!

Andy saying sheesh is not something i knew i needed in my life 10:07

Hang in there! This was a great video. You'll get past the fire soon. You have blacksmith tools, and rock shaping tools. It would be awesome if you showed how wind or water powered machines made certain tasks easier. E.g windmills to grind grain or pump water, or water wheels to hammer or grind fibers into pulp.

Taking sponsorships is a really smart move right now, your content is as solid as ever

It looked that delicious that my five year old wants to make pretzels the stoneman way, now. Greetings from Leipzig, Germany

Mustard root can also be ground up and used and mustard greens can be ate as well. Pretzels also typically have sugar and butter in the batter as well. Sodium carbonate can also be used in place of lye but it's not quite as good. (a recipe I found called for "baked baking soda" which is sodium carbonate, baking it removes one of the carbon atoms from the bicarbonate) A common source of sodium carbonate is washing soda.

I love to see your background, your new KZfaq shop. 😊👍🏻I like this video.

Pretzels! So exciting and informative.

I do think it’s cool how it seems these projects get progressively cheaper as their skill and tech improve

I hope you eventually have a chance to make a grindstone. That mortar and pestle seems like a pain to use.

That mustard looks fantastic

Yeah, American mustard is weaksauce. Alton Brown has a good guide on maximizing mustard heat if you're interested. I like the coarse stuff more, personally.

YAY! The renaissance festival! My childhood in a nutshell.

i love to see you uploading i always tune in for this show.

I've learned to use trial and improvement instead of trial and error and it actually makes more sense

Wuhuu, the team is back! Loving the content ☺️

This might be the closest to a modern food that you've come in awhile.

We love all the work u guys do don’t feel like u have to keep posting if u aren’t in the mood love you HTME

Yum! do you deliver?

Here in Germany, pretzels (Brezeln) is a national food. And their not that tiny hard things you snack while having a beer. Their are big enough to fit into both of your hands, soft like bread. And they are freshly baked. And I tell you, the absolute best is a Butterbrezel. You wanna guess? Right, it's a pretzel cut in two slices with butter in between. Just delicious. If you ever come over to Germany, be our guest, look up any bakery and ask for a butter pretzel. This is my secret tip to my friends and tourists ✌️

Homegrown mustard is THE SHIT. Spicy AF and I'm all over it. One of the best microgreens or full grown leaf to spice up a salad. You can make super spicy ground mustard out of the seed. You can add whole seed to anything you're sour pickling. As long as you live your life as a heatonist, homegrown mustard is unbeatable.

I agree you should invest in a mill. If the flour weren't so coarse, these might have looked a little less predigested. I'm sure they were delicious, however

Salt is salt, whether it's from rocks or the store. There's no way for salt to be "more potent"

There's more twists in this than an M. Night Shyamalan movie

Those pretzels looked amazing!

Grinding flour with mortar and pestle. I’ve seen you do that a lot. Couldn’t you do an episode (if you haven’t already) with the big circular grind stones, funnel/hopper carved in the centre and I assume they would be lower at the outside edge so the flour would propagate outward {would that be camber (like a road) or would the rotational stone just be considered concave while the base would be convex?}

This was a great episode

8:02 "my lard reaction" lol (It's pronounced "my yard" by most)

Next time, try making home made roasted Almonds/ Peanuts please! :D

Damn, such a beautiful video. Thanks for your hard work man. And really interesting to boot

Always facinating to see how this could have been, or was, done not too long ago.

This looks like it might be one of the most tasty food items you guys have made on the channel

The mustard is REALLY spicy.

Glad you're doing okay and I hope every bit helps!

Nice to see that things are back in action 👏🏽🥰💪🏻

Your prehistoric mustard looks so good

Oooo, that mustard really makes me want to make beer brats and put my feet up.

9:39 that lady.... we share the same thought .... ( O v O). hey.. you should build sturdier quern stone.... maybe the permanent one since you gonna use it a lot. :D I can see you can bake everything with that... make em big mate :D. Whoa that pretzel crunch is satisfying...

Heartwarming lovely video

I'm so glad your channel survived. Thank-you. I also watch you on curiosity streem

you guys are awesome. keep up the great content

Yall should make the Mortar deeper... like a lot deeper

11:22 "good soup"

those came out pretty well

in Denmark the mustard is super spicy good in a sliced ham, cheese, lettuce and mustard sandwich

11:13 haomp

Now you have to make a "weiß Wurst"

Welcome back! I especially liked this video because my girlfriend and I were considering making these from scratch. How does the mustard compare with real Dijon mustard?

you once said that every epoch of human development was defined by the temperature to which we learned to make fire. i'm super interested in this thought. can you point me to any resource that supports or expands on this claim? thank you for your awesome content.

are we not gonna talk about how precious it was when he moved the butterfly??

You should try and find a way to grind the Grain smoother. Maybe a grindstone?

YES YOU GUYS ARE BACK

Ah yes maccarena showdown, the hottest mobile dancing game.

Looks like you're back on track😃

The couple times I've made pretzels, I use a baking soda solution. I'm not messing with lye. I've seen Fight Club.

Have a good time

If you don't make a round spinning mill Stone or quern stone you should make some kind of wind powered mill or water mill. To hammer your grain properly mortar and pestle just doesn't work well enough

Waiting for him to hit the computer era and go “This isn’t like anything I’ve made before!” If that is he survives working with HF or discovers an HF alternative in chip making…

"Next, to bake them." Just let me go build an oven real quick.

That mustard sounds delicious.

Wow that’s like half the price of buying them at the fair!

Hey Andy, i dont know if its possible, or if you guys even want this, but please hear me out: I think it would help your channel if you give a bit more context and structure to your videos. What i mean by that: Maybe you could seperate your videos more and say at the start: this is a video of the free series, this is a video of the "next step in human history-series". I mean you already incorporate a graph in your "next step in human history-series"-intros, where theres a grinding-wheel, sword, boat, etc. But maybe you guys could make this graph with your actual inventions, you did and have also like gray inventions on there, which still have to be unlocked. Approaching the series this way would have the advantage, that 1st your series is more structured. 2nd people that watch newer videos are more inclined to watch older videos, if they see this graph [i mean you dont have to show all of the graph in every video, maybe just the inventions you needed for the project your doing in that particular video, something like: today we make pretzels: for that we need a 1st grinding stone (scrolling down the graph to the grinding stone with the year of the invention (and maybe a picture of the first known grinding stone or the civilisation that "invented" it, or a picture of your video-thumbnail in which you did this invention)- maybe even put the link in the video-description), 2nd yeast (scrolling down to yeast), 3rd baking-oven (scrolling down to baking-oven) and so on] and 3rd people watching your videos get at the beginning a visual represantation of your journey and connect more to it. and 4th you could make merch out of it, maybe every milestone one T-shirt with all the steps before leading to that particular milestone. I know you guys are going through a lot at the moment, but maybe its something you could wrap your mind around in the future or is even a starting point from which you could back on your feet. Let me know if feedback like this is appreciated, or not :). Sorry for bad english, not my motherlanguage.

Those are some good looking pretzels

Loved every minute.

You need the “ye olde rotary quern” for that grain. It’ll save your fingers even if it works your back

I discovered recently that white sugar is not vegan, as they use bone ash in the refining process to get pure sugar. Maybe you could research the process and purify your beet paste? Edit to add : Maillard is pronounced My-yard or something along those lines. The L becomes a Y.

If you haven’t made ice cream yet, Minnesota at this time of year will give you plenty of time to perfect it!

dont even want to think about how much stone dust gets included into it from how they have to grind it

Worth it!

I think you should look into making your own mud bricks or clay fired ones for a decent brick oven

that brown mustard looks so good, I'm so hungry now.

He's gotten to the time in a video game (like minecraft) where he has as gotten the tools he needs to do whatever crafting he wants

loool.....those mustard seeds are Russian red/black mustard seeds....which are Hot as hell. For mustard for normal/weak people, yellow mustard seeds are used :)

as a bavarian I must say that the shape is all wrong, the string before yoi form it should be thiccer in the middle and thunner at the end. also a cut on the tjicc part b4 it is backed. very important! Great video though!