Love these videos. There’s so much “rain dancing” around sourdough baking elsewhere on KZfaq: “I always mix my starter standing on one leg and it always works so don’t put your left foot on the floor or you’ll ruin it!” but because these guys are running a real business they focus on what really matters. Great to hear someone talk with so much passion

I stumbled onto your videos quiet by accident. I love them. I’m 63 yrs old and have been making bread since I was 10 or 11. My dad wanted bread and told me to just follow a recipe. I made him some and was hooked. As I raised 5 kids I made all our breads. At this point I’ve developed my own recipes according to trial and error. I made my Sourdough Starter in the 1970’s, her name is Edna. When I make bread I usually feed up to 8-10 families bread. I have loved and learned some things from you and your crew. I think I’m a Baker at this point. Thank you

I love this channel. As I watch employees do their thing, I imagine to myself that one day they (or really just Amanda) got tired of listening to the boss yammer on about bread and so they convinced him to start making youtube videos so they'd be able to escape his lectures. :) In all seriousness, though, I really do love these.

I got caught thinking how quick hour + went by, by listening the selfless sharing of personal experience on such intricate subject. Then I thought who is behind the camera? Who is paying attention so tightly without making a single squeak??? lol Mr Proof you rock all around as a human. Thats all I will say. 👽

*sees Proof video* "Well there goes my hour."

You’re such a smart guy, Jon. I’m rooting for you and Amanda and your business to thrive in exactly the way you would want it to. Love your videos and their richness and valuable information they provide. Go Proof Bread!

There are very few people out there doing videos like this. They are deep in their content and I find them inspirational. Please keep doing them, they are fantastic.

I have been binge watching your channel. I am learning so much. The biggest lesson is to keep trying. Don’t stop even when you screw up. Make more than you thought you wanted and share even the screw ups

👏🏻👏🏻 I found your site a few months ago and so appreciate the time, effort and amount of information you impart in each one. I am a sourdough newbie and am trying to learn something so I can improve a little and understand the science more each time I bake. Thank you and your entire team. You and your wife work tirelessly for others. Best wishes for huge success to you both.

I also started small!!! Bought my food truck outright! It wasn't the fanciest but I also didn't want a loan especially if it would of flopped. Once we started to make some money we added new equipment etc. At the end of the day we where buying great product and the people's reviews were outstanding. Moral of the story is don't judge a book by its cover! We all start somewhere and we have a end goal!! If there's ever a finish line for us! Love your videos!!

I worked in a bakery for two years right before College. I've been playing with sourdough and loving it. I keep telling my wife I need to move to Mesa Arizona Anda volunteer few days a week

Glad you aren't sweating the rude comments. Your entire operation and attitude is inspiring so thank you for sharing it.

Your knowledge is immense I learn something from every video thank you

Nice to see someone who has the same passion. I just retired from being a Pastry Arts and baking instructor thirty years. I took classes up to the time I retired. No one will even know how to use the equipment in the shop I built.

I think your bakery, is beautiful, and don't let any of the negativity of other's bring you down. You are doing what you LOVE and that in it's self, is a beautiful THING... Perceive, believe, receive

I am in awe how clever and sustainable your business model is. If every business was as resourceful and insightful the way you are creating your business, the world would be fantastic for everyone. Thank your for your videos. I watch your every gesture and always learn something I can apply to my own sourdough knowledge even after already baking sourdough for over 10 years.

I appreciate you keeping it real with no sugar coating.

I think your growing process is inspiring. We are starting a bakery with a $1500 loan and the stuff I already had and I hope to be able to grow slowly with our bakery. Thank you guys for putting this detailed content out for us!

Anyone commenting negatively about your space or your business must be really bored and unhappy with everything about their lives. You are literally what the world needs. 20 different variations of you would make the world a better place.

I love these videos so much. I've been baking up a sourdough storm at home for years, but it's really helped me to refine my technique. Refreshing new ideas and approaches. Thank you.

Seriously love watching your stuff!

Thanks for being so generous with your knowledge. Your videos are so informative. Please keep them coming!

I love your perspective. I am a small bakery and I wish more small businesses could hear this talk. Thank you for sharing what you are learning.

Thank you for sharing ypu experiences, every bit of insight. Feels like im talking with my local baker friend.

Knowing that you have to move out of this space hits different watching this now

19th minute... pure gold! That's why I love your channel!

These videos show your passion and experience .I had problem with temp in summer and realised I used too warm water . What you said about fermentation rate and building gluten structure is also something i couldnt grasp -so well put into words !Great baker and speaker!

Huge gratitude and respect for taking the time to explain and share experience. I'm just a culinary hobbyist who's been messin around with various flatbreads, and i'm learning a lot from your content. I'm looking forward to seeing how your success unfolds in your new location.

Watching a true craftsman!...thank you

Thank you for sharing your knowledge and insight, love your passion

I love the passion and the sharing of secrets. Thank you!

It’s 4am in the morning left KZfaq on. This is exactly what I needed to hear. Thank you for the advise🙏🏾

What great words of wisdom from someone who's been there. 👏👍

I LOVE WATCHING YOU AND HAVE LEARNED SO MUCH FROM YOU....WONDERFUL TEACHER

"Maybe all of you watching have been blessed with brand new equipment from day one" Me watching; "I've never even made bread before..."

Started baking when I moved to China, because it was the easiest food from home to make there cheap. Plus the fact I just love bread. Now I'm back home and watching your videos and they are just as calming as actual baking

I think what you are doing is great! You are learning as you go and you sharing your ups and downs with us - which is fantastic for us that really are interested and care! Ignore the negative feedback and “the haters” ! There really are some of us that appreciate your insight from all your hard work! I for one really do appreciate your insight & experience on this subject which has helped me to understand better about a subject dear to me! Thanks so much! And keep it up for those that really are trying to learn!

Awesome content, the way you explain all the details of the processes are really cool 👍👏

Such a wealth of information! Thank you.

Thank you for sharing your knowledge

These valuable lessons are perfect at a playback speed of 1.25% Thank you for sharing your knowledge and expertise.

Found myself wanting to cut that dough up and putting it into tubs at the end of the video. Maybe I’m watching to many of these, but you sure learn a lot about life and baking from big John here!

I have new found respect for bakers

Thank you for sharing all your knowledge and wisdom with us! I'm very pleased with your videos. One little hint from a hobby baker: Why don't you use a blender on your brown sugar before adding it to the dough? Best wishes and stay safe and healthy. Greets from Germany 🇩🇪 Edit: Btw. I'm baking pure sourdough full grain rye bread mostly these days. It's a total different experience than working with wheat doughs.

Amazing, thx for this Video and gratings from Poland.

You guys are doing a great job and I love your products

Absolutely enjoy these conversations. Open, insightful, honest. I will also echo the sentiment that a camera following this man around is worthy of a Netflix-style documentary show! Anyhow, bravo, and hope for more of these! Cheers from CT!

Came for info on Sourdough temps...got a Ted talk on small business.😁 Enjoyed it.

ahahahah brilliant video as usual ! crazy stuff when I need to find a detail again (*as I am baking) it always takes me ages to find where it was cos the videos are so long but it really is like a proper learning curve !!! you rock @proof Bread

Sometime I'll come to visit you! And work with you in your bakery!

What a legend!

Farinograph .. The farinograph is a tool to assess baking qualities and performance of wheat flour dough's. It records the resistance to deformation, or the consistency of dough mixed from flour and water.

love all the videos you have put out...

Your video production value is exceptional. I am an amateur baker baking decent sourdough loaves with my own starter who also has a background in science and technology. Your videos are a wonderful explanation of the underlying processes required to do commercial baking. You are my Walter Mitty. It is an old reference so you may have to look that one up.

Thank you for the awesome content and information. Don't worry about the trolls, they are everywhere and contribute nothing and have never created anything so you just do you and carry on. I appreciate every minute you put out there.

Ignore those negative comments. Just think about how much you have done in just a few years! And the business is flourishing. I am a beginner sour dough baker, started because of digestion problems. Lots of problems with store bought bread. Happy to say Zero with sour dough bread. So i continue to learn step by step to improve my baking sour dough. And thanks for saying no matter how it turns out, it will be better than any of the store bought bread!

Such a wisdom backer . Greetings from Switzerland 🇨🇭! 🤍🥞🧁🥖🥨🍞🥯

I love your videos and I have learned a lot from you. I can only wish for a space as nice as what you have so far!

Bam artist artiste here saying this show is very creative and informative. love your videos

Love your passion and how you explain everything! Love to watch your videos and learn and enjoy my tea! Keep up the amazing work! Also do you sell your flour?

Thank you so much.

Brown sugar is white sugar with added molase. So you can use this two ingredients separately and do not have to deal with clumping of brown sugar. White sugar do not clump as much as brown.

Swedish chefe says hello! Love your videos. Love the talk and energy and love for bread. Inspiring me. Cleaned up my old balanse scale and are ready for next level in my making bread jurney.

I run a small micro-bakery in UK and who would comment negatively about your lovely set up! I was super intrigued about your process using Trevor Wilson's pre-mix as I am handmixing larger batches at the moment and did dabble with this approach but also only worked for me when I put dough in the fridge as otherwise especially with UK flour I would end up with degraded flour soup....It is an art though to bring it up to temp in the morning for completion of bulk and adding levain...I would love to hear your thoughts and tips on this...thank you so much for sharing....

love your channel 🥰,love your shop and knowledge of bread baking, 😍when will you consider a recipe book ?

Another video and time well spent. I don't care about the space being small as long as its kept clean and yours apeears to be. You drove me a bit crazy when you let the water running! I am an environmental freak and vegan too. I wish your bakery was near my place in FL. I love cooking/baking and would have volunteered to serve at your bakery. Not only the flour thro mixing creates friction/temperature but also room air has pressure and temperature. Lot of dynamics goes on incl yeast while mixing and the general amateur bakers can't explain the different results they get as its blind baking. The breads near my place are nowhere near yours. What i love about you and your videos is your passion in understanding how these parameters can affect mixing/baking and experimenting it. I absolutely agree with the business model you are envisioning for the society. Majority of the asians don't believe in debt. Its American concept to keep people in debt forever. We need to stop buying cheap and unhealthy breads,with zillion added stuuf, produced and sold on a mass scale. That requires people to have different mindset and support local and small businesses. Keep doing the awesome work and its a delight to hear you and watch the videos. Thank you.

I run my brown sugar (and other 'inclusions') through a fine sieve together. No clumps!

Thank you for amazing information. What are your thoughts on einkorn and baking with it? Thanks

Great video

21.33 genius research for hand mixers 🙏

Thank you for all your videos...I like watching and listening but also observating of your awesome hard work...I wonna know if u always first mix water and flour and then whatever u put in. Thank you.

Really enjoy these video's. Having been making sourdough weekly for over 3 years now. Would love to hear how you developed your flour blends, processes not recipe, and how that changed how you prep'd the bread. I was forced to switch to a different artisan flour because of the pandemic shortages and have been trying to iterate to get the breads to come out better. Also, thanks for the Trevor Wilson link. Started reading his book.

I just discovered these videos on your journey. They are wonderful. I’m learning a bunch. On a side note, your kitchen is so clean. How do you keep it like this? How do you keep critters out of the flour? Silly questions I know.

I would love to hear about your self built refrigeration/walk-in and how it works. Is this Cool-Bot?

Thank you for such wonderful videos and content. I live in France. Here they say you shouldn't use tap water because the additives harm the micro organisms in the starter and dough. What do you think? I noticed that you use tap water. Again, thank you so much.

Love your videos!! How do you get so much starter in one bin?

i bet your neighbors love the smell of freshly baked bread daily

All of the "secrets" were documented 45+ years ago by Dr. Raymond Calvel in "The Taste of Bread". It's nice to see this put into practice.

i sometimes run the brown sugar through a big screen with what other dry mix to break up the clumps.

Dude this is a game changer. Ive been baking between 90-95 degrees. One thing that I didnt get from the video is actually what the effect of temperature was on the final bread product. Could you kindly fill me in?

First of all, thanks so much for all the great content, it's a goldmine for everyone who wants to know more about bakeries en sourdough bread making. Great stuff! I was just wondering, after the autolease, you add the salt and the starter, but is the starter coming straight from the fridge, or has istalready come to ambient temperature before you add it? Thanks so much for your reply.

I love what you are thinking about here... the world is fraught with businesses that overgrow their business in regards to demand. It's way better to stick to a proven profit model, instead trying to constantly grow. If you can make 120 loaves of excellent bread a day and that's it, you can maintain your profit margin. Get out of debt and in the long run you will be more profitable. Good luck, love your videos. Please don't give in to the people who just want everything fast and simple.

*in the French baking world they use the word TRADITION to describe a specific process developed for a specific bakery. Every good bakery has it's own 'tradition' for baguettes which is guarded and cherished* this tradition is developed for the regions water and the buildings temperature and the ovens etc. etc.. very organic to say the least

People suck dude! You are doing great work and I’ve learned tons from you in my new quest of sourdough bread.

Finally I understand this autolise thing

Can you scale down and mix , proof shape and bake a loaf by hand ?

Love your channel and sharing. Are you trying to drain out the water left over in the pipe overnight, seems a bit wasteful there

Technical question on milling: what sieve size does your mill use to catch the largest 15% particulate in your A85 flour blend ? Also, is there a min particle size sieve used as well, thus giving a 'middle cut' range of particle sizes in your wholemeal blend ? Kinda like italian polenta, only much finer ? I ask because I dabbled a bit in home ground flour, but none of the amateur level manuals and literature ever talk enough (if at all) about sieve mesh sizes and how critical it is for a flour's behavior. Western AP flour for example is usually ground fine enough to get through a 100 mesh sieve (comparable to fine talc), wheres Indian Maida i'm guessing hovers around 60-70 mesh. My home mill's finest setting is kinda coarse compared to that ... my 40 mesh sieve only lets about 60-75% through, and im guessing a 70 mesh (which I dont own) would likely only let about 10% through - so clearly it's not able to grind finely enough to even achieve even a maida-comparable grind. Best I can manage on my finest setting for say corn, with a 40 mesh sieve is a coarse corn flour (which drops thru) and a mix of fine cornmeal, corn germ and pericap (all caught by the same mesh). If you have a book title, or site linkage, to anything that discusses grinding and mesh sizes in detail, i'd be very grateful. Egads, I wish I lived close by ... i'd work p/t for free, just to learn and share info.

I watched almost all your videos, lots of info and at times I watch them again, that's how good the videos are. If you don't mind I'll ask a question , I been doing my sandwich bread but it blows out , not every time but I try hard on follow the temperatures and still coming out like Frankenstein, is there any tip you can please guide me to I would appreciate any info

45:00 wouldn't a mesh strainer help with the clumps for this step (brown sugar)?

Great info....Thank you very much! Can you sell your blend?

if you told me a few yrs ago I would be this interested in a guy in a trucker hat making sourdough .....(insert smiley face here)

He's talking about how awesome his starter is. Meanwhile, mine isn't rising and smells like death.

Well I'm no Charles Schwab, but I think I might have a small correction regarding your profit margins vs equipment costs. Generally, your equipment is carried on your balance sheet at its book value, which in your case would be the purchasing price minus the accumulated amortization. So if it's a $10k worth of equipment with a lifespan of 10 years, you would amortize it at a rate of 1k a year (depending on the amortization method you choose). You then allocate that 1k to your expenses, which ultimately affect your profit margins, meaning, you only spent 1k of that equipment worth in that 1 year. So after 3 years the book value of your equipment would be 7k. If you don't need it anymore, you would probably sell it. Depending on the selling price, you would then have to either recognize a loss or a gain. So if you sell it for 7.5k, you're happy (extra 500 bucks yay!), if under 7k, well, that still wont affect your margins as if you had lost the equipment altogether.

Looks like you could bring in pasta making as well. I don't know pasta shelf life.

Just watching your video and got to the part about your water temperature control. I thought why not use sous vide! Get a couple of ANOVA sous vide and stick them into a couple of buckets an hour before you need the water.

Is your water chlorinated? As I have been boiling all my water, as i was told the chlorine will kill the yeast in the feeder, whats your opinion on this?

Have you and Amanda ever thought of a cookbook guide to making sourdough?

Also when you stated that your flour blend is 50/50 whole wheat and white are you saying that you use half type 85 and half white or are you stating that type 85 is equivalent to 50/50 wheat and white. I am also curious about making bread with type 85 flour. Particularly making an iteration of pane genzano and just like your use of the bran apply the same thought.

Just a curiosity: What kind of salt, sugar, and water quality do you use?