Understanding Yeast | Bake It Up a Notch with Erin McDowell

you are the very best ever so glad you are in kc hope there will be a time when you have a show. will be there for sure my dream is to meet younobody could go wrong with your teaching the very best my wonder woman

You are such a great teacher, Erin. And, inspiring. Thank you so much for this video. I went to the food52 website and found your Salted Butter Brioche. I made a play on it. I received a gift of some Saffron. I used the milk from your recipe, heated it, and bloomed a pinch of it. Added a little Cardamon, a bit of King Arthur Fiori de Sicilia, and some of the KA Yuletide Fruit Blend. My house smelled so good while it was baking. The crumb is tasty, soft, slightly sweet.

Simply my favorite baking instructor ❤

Awesome thank you!

Erin, I am gluten free and would love some cake recipes that are not too complicated and tasty. Could you do some gluten free desserts?

I have made bread for 50 years and am still learning, from you and just plain making yeast products.
If I do not learning something ever day then it was not a productive day.

Just excellent class! thanks very much ..

You are a great teacher - I never watch baking vids this long...

If you’ve added your egg and milk for the two hours rise yet it stayed out 10 hours, should I toss?

Chah-bah-TAH

Erin is brilliant excellent teacher. Absolutely cannot stand the "music" going on in the "background". Please no background music it adds nothing, in fact detracts from her great work and is totally distracting.

She keeps her yeast in the fridge?

I'm home I'm your fan durian please I want you to help me with mixer I bake cake to buy don't have mixer please help me with m I'm in France I'm not real Nigerian thank you

I love Erin. She's a fantastic teacher and super adorable 💜

Please do tutorials on Israeli Pita and Jerusalem Bagels!!!! Just got back from Israel and OMG are they delicious and far superior to any pita or bagel I have ever eaten and I have eaten a lot….😅😅😅

I love gluten

"Gluten is a very misunderstood word" true that! I once made pasta with gluten free spaghetti. After the first bite I knew immediately what was missing. Lesson learned.

Very good instructions. Thank you
Can you please do videos on no mixer ?

You are such a great teacher.

Great video.

Half an ounce of fresh, that's 14 grams compared to 3-5 grams of dried, so it sounds like you need a lot more of fresh than dried, rather than less. Is that right?

I am in
Love with you and your presence. Thank you for sh
Haring so much inside info...I will send a foto of my first 🍞

First I have to say how much I like Erin's videos and tips and tricks. She is so fun to watch. I have learned so much from her Thank you

Looking at your t-shirt, I think some of the gluten protein made their way into your rack :)

Is it bega, or vega or beega

Thankyou. For the interesting advice. ❤️

You my dear are awsome. Thank you for sharing your knowledge.

She is 100 pounds overweight. She doesn’t need to be eating gluten

I feel lucky, to get the opportunity to watch this video. I learned now how to make bread at home. normally I make Indian style flat bread. Love your videos thanks so much👌👋

Who else wants a GLUTEN T-shirt? Come on Erin, set up the merch table!

shes a cutie.. we have an Erin in our kitchen she plays guitar...

I learned so much in this episode. Greetings from Vienna, Austria

I don't often offer comments, but when I do it's for something legendary. Thank you for being genuine and talking through both how to bread but how to manage mistakes. Rockstar!!!

What a great video!!

If u over proof or if u knocked the loaf down right when u we’re getting ready to put it in the oven, can u re proof it? And start over?

❤thank you thank you thank you!

Outstanding communication and teaching skills, Erin McDowell! To be watched….

Love Erin's videos. Would really love a class on gluten free so I can bake some things for my daughter with celiacs

As a fine dining chef- THANK YOU. I never understood the world of bakery and pastry. This is a great foundation for me

When I make donuts, sometimes they turn out amazing! But some times like frybread. 😢 if I am making an enriched dough could I make a pre dough like you did with the ciabatta?

Love the way she explain each of the things so clear😍

How much butter in the Brioche? You did not say that I could discern.

Thank you so much for explain everything! I watched bread videos and they show me how to make it but not why they are doing certain things and what they mean. I appreciated lol the work that went into this video. Thank you!

egg wash makes beautiful crust but I can't stand the taste of it. Any alternative?

good bread making info, thx. I'm going to look to see if you have a foccacia and pain de mi recipe/tutorial - if not, could you do one?

I'm intimidated by yeast, and I wanna learn how to bake so this is great

This woman is a fantastic teacher. Her knowledge and charisma is amazing. I can't wait to bake more for my family

I'm going to have to rewatch this video, it is so informative...I subscribed and liked this video, thanks for not advertising.

When you take the bread out the fridge do you immediately start working it?