[applause]
who of you ever tried
bread and who knows what sourdough
zamorochitsya 100 healthy nutrition
my wife Natasha led us to
what kind of bread we eat and
turned out not to be what ate a hundred years
backwards
before bread made flour water salt
leaven
and the whole process took almost a day we
made such bread as they did before
and it turned out that he is really quite
the other he is not moldy
he can lie for two weeks and then
turn into a crouton it can be eaten as
independent dish and it can be nourishing
eat one bit and it’s incredible
fragrant the only thing that we do not
liked it that he was too
dense and as it turned out it is just we are not
learned how to cook it well because
that at that time was not
master classes there were no rollers yu tuba
there was no literature available only
we baked our experience first
for themselves and then for friends became
come to visit with bread and then they became
sell a little and when the oven became
to miss
we took our only savings
30,000 rubles and bought a stove more in
an apartment
when i’m tired already knead my hands i
pulled into the apartment a little 90
kilo dough mixer at some point
our entrance to the nine-story building became
differ in the constant smell of bread and
so that the neighbors did not notice me at night
raised on the third floor bags of 50
kilogram and then literally
he covered his tracks and soon
load the bread machine a few hundred
the letters of hundreds of loaves I sneaked them down
and well, so that the neighbors also did not notice yet
before dawn but still all became
suspect
our very strong passion for bread and
as soon as we could afford it
on finance and rented a building above
grocery store on the outskirts of the city
and have already moved there in the bakery Piklia
in the afternoon at night 18 o’clock
You come to 2 in 2 nights already alarm
you put on 4 in the morning and sourdough is like
pet that you need to constantly
feed and slept in turns because
the whole process of making bread took
and takes more pain more than a day and in
some moment and leaven we already became
just dreaming
I remember one night I will have a floor with
jugs rag in hand says anton y
we ran leaven urgently and
collect yaguna nausea all of them and we are at home
nothing ran away
or when i hear the alarm clock and me
it seems like a timer on the stove
i jump from under the bed and from under
blankets and run to get bread from somewhere
here and at that moment the first time we
sold from the car in the cold in
30 degrees to 30 degrees wind
slush in the rain in any weather and 18
hours on my feet then two hours of sleep did
just you sales virtuoso and the most
great happiness was it slam the door
trunk when you sold the last
loaf it like perry step over
the finish line after a long run but
the case of bread the next start was already
after a couple of hours
at first we did not bake the perfect bread and I
I remember the case when I sat opposite the stove
just crying and male tears because
that I did not understand why this party is not
fits what i did wrong this clip
was already under the order in us was lead all
want today’s bread and fast for two
hours this party can not be undone and then
we understood that bread is a challenge is a challenge
can you handle this transformation
grain breads and if you bake in the wild
starter spontaneous fermentation like this
did in old times you always have a question
today you can handle it
natural processes and
so for the baker every day he
feels this drive every day you
come you come it starts like
from scratch don’t you know how good he is
still for you to end today and
bakery feel constant excitement
tension because at any moment everything
can not go according to plan and 1 when you
you start to relax a little bit
when you smell the first smell of bread and
when you pull it out of the stove and you
see that it turned out you are happy you
he bore bear and bore him
really began to get everything
better and better we dragged into the bakery
organic grain we put the mill
with stone millstones we brought
specially spring water and learned
determine the starter in appearance and
smell and we wanted us
it turned out better
and when we fell asleep for the third time behind the wheel
I remember this picture right now when I
I open my eyes and the car flies on the road
chipper side
and when we fell asleep the third time behind the wheel we
understand that it is necessary to hire people, we were
scary it was the first experience as possible
to entrust the dough to a stranger and how
it turned out by that moment we already had
people who have long wanted to bake with us and
the lady was waiting for when we open this job
it was 2012
Now in Moscow I saw a forest of hands already
know what sourdough is and then
everyone had to explain
what kind of bread do you make and how is it different
another from the usual store I asked and
By the way, your hands are distributed to you
now is the time to open them try
at first
there is a smell to feel this bread
made on leaven flour allows
mill on the millstones and this strong
firewood oven
especially for you while you will
a little bit
little by little try and by the way
feel maybe sour it
feel good that you have to chew it
it is good I will continue a little bit but you
gradually try I asked you
thank you, I did not write a speech, but I
I want to say about this that the most important
part of the bakers is to love feed people
if you don’t like feeding people to you
nothing to do in the bakery topic at all
I asked you, well, did you know that
is a leaven and for us a leaven is
it was originally fermented just
fermented flour and water but when
soaked to say what we came up with
leaven what is our marketing ploy
for sale that sourdough is harmful to
man we began to understand this but
turned out to be bread on sourdough already
more than five thousand years ago and already
under the emperor of August in ancient Rome
there were over 300 bakeries moreover we
found a modern sourdough library
where 103 ferments from around the world are gathered
examined under the microscope and nothing
harmful to humans they did not
found yeast live fungi wild
yeast and lactic acid bacteria yeast
raise the dough giving off gas and here are the pores
which you see in the bread and that is
gas cell a lactic acid bacteria
cling flour to simple substances that
then it’s easy for your man and
the result of this work for kvass and bread
filled with beneficial substances and
vitamins minerals organic
acid sour bread improves
digestion
and phenolic compounds which
are obtained as a result of fermentation
give this bread a special flavor
the discovery for us was the fact that bread is
not a product of baking bread is products
fermentation and this is a very important thought and
about 100 years ago to bake bread
in factories began to use
industrial yeast
where billions of fungal armies are capable
in one to two hours to raise the test which
it only remains to bake why waste
time why do ferment when
you can quickly get a lot of bread with
soft crumb but that old bread
which is barely up to this technological
revolution was a product of long imagination
bread like wine he needs time for
ripening dough only then he
it turns out quality giving bakery
four years of continuous work we
to catch their breath they took pauses we left
travel and wherever we are we
first sought and cornice of bread on
leaven
and then the collision museum and and we became
find like-minded people around the world
wishing to recover
technology of the old bakery and
when we got back the idea to open a new one
bakery
we were stopped by the thought that it was
the ability to feed this bread
but only 1,000 people and we wanted
more and then we created an online school
thanks to which we learn to bake people and
thus we can feed already dozens
thousand people come to us to study
to bake at home
to work the bakery to bake bread in
restaurant or cafe
we are already studying students from 26 different
countries free our lessons passed more
five thousand people
she has paid thousands of courses
man and this means that we are through ourselves
missed more than 1000 ovens and the most
the oldest oven was 1964 AD
which only work in two modes
on and off or we helped
bake our student from tokyo to his
micro oven or read with him
instructions in our school are trained in
different people from 16 years and recently
Russian-speaking grandmother joined
from belgium 78 years old and most importantly
thanks to our step-by-step lessons and
daily feedback is the most important thing
that our students begin to bake regularly
feeds the family feed friends and thereby
convey knowledge and idea to real bread
further so we are planning
Internet now it allows for 10 years
train a million people only then we
We think that it can at least a little
affect the restoration of the idea that bread
these are fermented foods they are baking bread
this is the basis of civilization and we must
return the most important ingredient of bread
this time is the duration of the process
fermentation of dough with leaven exactly
the time of which the most important happen
things with bread thank you
[applause]
who of you ever tried
bread and who knows what sourdough
zamorochitsya 100 healthy nutrition
my wife Natasha led us to
what kind of bread we eat and
turned out not to be what ate a hundred years
backwards
before bread made flour water salt
leaven
and the whole process took almost a day we
made such bread as they did before
and it turned out that he is really quite
the other he is not moldy
he can lie for two weeks and then
turn into a crouton it can be eaten as
independent dish and it can be nourishing
eat one bit and it’s incredible
fragrant the only thing that we do not
liked it that he was too
dense and as it turned out it is just we are not
learned how to cook it well because
that at that time was not
master classes there were no rollers yu tuba
there was no literature available only
we baked our experience first
for themselves and then for friends became
come to visit with bread and then they became
sell a little and when the oven became
to miss
we took our only savings
30,000 rubles and bought a stove more in
an apartment
when i’m tired already knead my hands i
pulled into the apartment a little 90
kilo dough mixer at some point
our entrance to the nine-story building became
differ in the constant smell of bread and
so that the neighbors did not notice me at night
raised on the third floor bags of 50
kilogram and then literally
he covered his tracks and soon
load the bread machine a few hundred
the letters of hundreds of loaves I sneaked them down
and well, so that the neighbors also did not notice yet
before dawn but still all became
suspect
our very strong passion for bread and
as soon as we could afford it
on finance and rented a building above
grocery store on the outskirts of the city
and have already moved there in the bakery Piklia
in the afternoon at night 18 o’clock
You come to 2 in 2 nights already alarm
you put on 4 in the morning and sourdough is like
pet that you need to constantly
feed and slept in turns because
the whole process of making bread took
and takes more pain more than a day and in
some moment and leaven we already became
just dreaming
I remember one night I will have a floor with
jugs rag in hand says anton y
we ran leaven urgently and
collect yaguna nausea all of them and we are at home
nothing ran away
or when i hear the alarm clock and me
it seems like a timer on the stove
i jump from under the bed and from under
blankets and run to get bread from somewhere
here and at that moment the first time we
sold from the car in the cold in
30 degrees to 30 degrees wind
slush in the rain in any weather and 18
hours on my feet then two hours of sleep did
just you sales virtuoso and the most
great happiness was it slam the door
trunk when you sold the last
loaf it like perry step over
the finish line after a long run but
the case of bread the next start was already
after a couple of hours
at first we did not bake the perfect bread and I
I remember the case when I sat opposite the stove
just crying and male tears because
that I did not understand why this party is not
fits what i did wrong this clip
was already under the order in us was lead all
want today’s bread and fast for two
hours this party can not be undone and then
we understood that bread is a challenge is a challenge
can you handle this transformation
grain breads and if you bake in the wild
starter spontaneous fermentation like this
did in old times you always have a question
today you can handle it
natural processes and
so for the baker every day he
feels this drive every day you
come you come it starts like
from scratch don’t you know how good he is
still for you to end today and
bakery feel constant excitement
tension because at any moment everything
can not go according to plan and 1 when you
you start to relax a little bit
when you smell the first smell of bread and
when you pull it out of the stove and you
see that it turned out you are happy you
he bore bear and bore him
really began to get everything
better and better we dragged into the bakery
organic grain we put the mill
with stone millstones we brought
specially spring water and learned
determine the starter in appearance and
smell and we wanted us
it turned out better
and when we fell asleep for the third time behind the wheel
I remember this picture right now when I
I open my eyes and the car flies on the road
chipper side
and when we fell asleep the third time behind the wheel we
understand that it is necessary to hire people, we were
scary it was the first experience as possible
to entrust the dough to a stranger and how
it turned out by that moment we already had
people who have long wanted to bake with us and
the lady was waiting for when we open this job
it was 2012
Now in Moscow I saw a forest of hands already
know what sourdough is and then
everyone had to explain
what kind of bread do you make and how is it different
another from the usual store I asked and
By the way, your hands are distributed to you
now is the time to open them try
at first
there is a smell to feel this bread
made on leaven flour allows
mill on the millstones and this strong
firewood oven
especially for you while you will
a little bit
little by little try and by the way
feel maybe sour it
feel good that you have to chew it
it is good I will continue a little bit but you
gradually try I asked you
thank you, I did not write a speech, but I
I want to say about this that the most important
part of the bakers is to love feed people
if you don’t like feeding people to you
nothing to do in the bakery topic at all
I asked you, well, did you know that
is a leaven and for us a leaven is
it was originally fermented just
fermented flour and water but when
soaked to say what we came up with
leaven what is our marketing ploy
for sale that sourdough is harmful to
man we began to understand this but
turned out to be bread on sourdough already
more than five thousand years ago and already
under the emperor of August in ancient Rome
there were over 300 bakeries moreover we
found a modern sourdough library
where 103 ferments from around the world are gathered
examined under the microscope and nothing
harmful to humans they did not
found yeast live fungi wild
yeast and lactic acid bacteria yeast
raise the dough giving off gas and here are the pores
which you see in the bread and that is
gas cell a lactic acid bacteria
cling flour to simple substances that
then it’s easy for your man and
the result of this work for kvass and bread
filled with beneficial substances and
vitamins minerals organic
acid sour bread improves
digestion
and phenolic compounds which
are obtained as a result of fermentation
give this bread a special flavor
the discovery for us was the fact that bread is
not a product of baking bread is products
fermentation and this is a very important thought and
about 100 years ago to bake bread
in factories began to use
industrial yeast
where billions of fungal armies are capable
in one to two hours to raise the test which
it only remains to bake why waste
time why do ferment when
you can quickly get a lot of bread with
soft crumb but that old bread
which is barely up to this technological
revolution was a product of long imagination
bread like wine he needs time for
ripening dough only then he
it turns out quality giving bakery
four years of continuous work we
to catch their breath they took pauses we left
travel and wherever we are we
first sought and cornice of bread on
leaven
and then the collision museum and and we became
find like-minded people around the world
wishing to recover
technology of the old bakery and
when we got back the idea to open a new one
bakery
we were stopped by the thought that it was
the ability to feed this bread
but only 1,000 people and we wanted
more and then we created an online school
thanks to which we learn to bake people and
thus we can feed already dozens
thousand people come to us to study
to bake at home
to work the bakery to bake bread in
restaurant or cafe
we are already studying students from 26 different
countries free our lessons passed more
five thousand people
she has paid thousands of courses
man and this means that we are through ourselves
missed more than 1000 ovens and the most
the oldest oven was 1964 AD
which only work in two modes
on and off or we helped
bake our student from tokyo to his
micro oven or read with him
instructions in our school are trained in
different people from 16 years and recently
Russian-speaking grandmother joined
from belgium 78 years old and most importantly
thanks to our step-by-step lessons and
daily feedback is the most important thing
that our students begin to bake regularly
feeds the family feed friends and thereby
convey knowledge and idea to real bread
further so we are planning
Internet now it allows for 10 years
train a million people only then we
We think that it can at least a little
affect the restoration of the idea that bread
these are fermented foods they are baking bread
this is the basis of civilization and we must
return the most important ingredient of bread
this time is the duration of the process
fermentation of dough with leaven exactly
the time of which the most important happen
things with bread thank you
[applause]
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