I just found your channel and I find the scolding method. Very interesting. I do like to bake at home and could you please post or let me know what a good ratio to start by doing this method with the fresh mild green to make some good loaves of bread at home, thank you so much. I’m glad I found you.

He seems like the ideal employee. Love this.

What a beautiful store! And great customer service!

I did face-to-face customer service in high school and college. You have to read the room: if a person isn’t chatty, don’t force it. I once had a grocery clerk try over and over to make conversation, and my father had just died. That’s an extreme example, obviously, but not everybody feels like talking.

Hi there, I am a new sourdough baker. Love this. I purchased the flour from Hayden Flour Mill. I am following your video but you don't mention the specific times of the hold and rising times. Is there a specific recipe I should be using for the time of resting/rising? Thanks in advance!

Not really important but Walt Disney was not averse to pointing. He was known for pointing with 2 fingers instead of one because he usually had a cigarette in between his fingers. That is why Disney cast members point with two fingers to this day. And this gentleman is a gem. People could learn a thing or two from him.

Amazing ❤

Ha! “Everyone is going to have a slightly different relationship with your starter”…. Now I understand why you gave it a name! LOL

I am surprised to see how long you mixed the dough in the KitchenAid mixer. I have been watching and learning a lot from KZfaq videos as I begin my sourdough journey and most people caution against over mixing.

If you were in Houston, I'd work there in a New York minute!! There is no bakery here quite like yours.

Great content. But why so chatty? Too many unrelated stories. Could be 20 minutes not 65 minutes

OK I have a question about the starter. I use my starter 2 days a week, preferable would be Monday & Tuesday. After that I only keep about 200 grams in each jar. I use about 1,200 grams per 4 loaves of bread. Average is about 300(ish) per loaf. So, You are saying that I should feed then my starter and leave it out for 4,5,6 hours and Then put it in the fridge? I usually just cover it and put it in the fridge and then go back later and feed it and again put it back in the fridge. And feed it every 2 days small amounts until Sunday night rolls around about 7 ish and feed it and leave it out to ferment for Monday’s baking. I am using a 30 quart mixer.

“Bread-quarters”

Love your videos - you have no idea just how helpful you've been to my small little operation here in Costa Rica. When you want to get out of the dry heat and come to the wet heat of the jungle, I'd love to host you and learn from you in person 🤘

Will you be selling brand gear? Shirts, hats, aprons? Or brand tools? Bench knives, plastic bowl scraper, for home bakers? I’m so impressed by your integrity and passion for honest bread. I bake bread at home for my family and I’ve learned from you. Thank you for sharing.

Thank You for this exeleent tutorial. Very good.

If I lived in America i'd definately apply to work at Proof. I have learnt so much from your tutorials and have enjoyed watching you grow. Wonderful leadership!

Would love to see a smaller course option if I just want to make amazing bread for my friends/family and not worry about scaling into a business. Proof is still the best bread I've ever had! I miss it after moving out of Phoenix.

Hi, Great video, I’m just getting started with making somewhat bigger home loves. I bought a 30qt mixer and I’m wondering if you might give me your thoughts on a recipe, If you make a recipe that let’s say is a single loaf and the recipe calls for 6 grams of salt and 9 grams of Yeast. When you now are going to make 12 loaves or bigger (20) Does this amount stay the same (meaning times 12 or 20 batches ) or does this get smaller? Thanks

Best of the best!!

The passion you emulate for what you do is priceless, awesome my friend.

Hey I just want to say I have been a follower for a long time and I really appreciate the channel and all of the knowledge. I work in fine dining as a chef I find it suprt respectful how hard you work... With the passing of James Kent recently, it has made me rethink work life balance. Please do not over work yourself and remember to take breaks. I know this is easier said than done when you run your own business... but please don't work yourself to death

I wish I had an extra $1k but I'm squaring away ordering my Simply Bread Oven and cannot justify this kind of investment at this time. :-( Maybe after the holidays when everything slows down and I have real time to fully digest this kind of content, but it would be nice if there were tiers for hobby, cottage, and then commercial maybe..

Use welding gloves instead of oven mitts

I don't know how to say this without being mean, I'm sure all these things are freaking delicious, but don't you think the appearance could improve? Or is that the idea to be more of an "artisan" type of bakery

This is great!! Will you offer the modules that don’t include the business aspect for those of us who just enjoy baking bread but could use some guidance?

As one of the many amateur/home bakers who supported you guys with a donation of money when you had to move out of your home bakery I hope that you will still endeavour to provide recipes and other guidance on this channel? I appreciate that your new offering is probably intended to help those trying to achieve what you have in scaling up in a commercial sense.

What temperature do you bake this at?

This looks really cool, but I hope you'll consider creating a cookbook one day. I've recreated a couple of things (like gochujang bread) from watching your videos, but actual recipes would be very helpful and it's hard to justify the expense of this offering for what is ultimately a hobby I use to supplement my meals XD

There are very few creators I trust enough to buy resources and knowledge from. Proof is near the top of that list.

Love it!!

oh boo. the website is blocked at my work

word.

Stellar content ✌🏼

Want to franchise out here in NJ? I'll make it explode and be the northeast regional manager for you <3

I am forwarding this video to my friends. We all love bread and pastry. Your particular management, care, respect and growth of your bakery business is so fascinating and inspiring ! 😊

I love this! I also have been following you since the bakery in the garage days. I dream of making sourdough bread. It has been such a joy following you and my learning to make sourdough.

This is great.

You all are amazing! I have followed your process, and yet, I cannot get even one starter to live. You are my hero.

The realization of the metric system is hilarious 😂😂

do you know if gophers are attracted to mulberry roots? I've lost a fig tree to them despite my efforts to stop them, and now they are going for the Asian pear.

wished i lived there

You guys need to run a “How to be Great Americans” course. Been following you for a couple years. You guys are heroes. 💪

Why did you put the croissant in water?

best throwback video in this channel

Send me that white crusted bread, I never liked the dark crust, also I grew up on bakery made bread. Nothing tastes better then the white part by the cut/ear LOL

I appreciate the fact that the younger generation is learning a trade! Keep doing what your Doing!! Now that's PROOF

yuuuuummy

The cinammon rolls got downgraded from the last cinammon roll video they made where they added more frosting and were really trying to make it unique