I started Macrobiotic living in 1992, went plant based vegan and never looked back. Great to hear one of the Masters like Pierre have experienced it too.
Ah, sugoi! So, you've finally tracked down the one responsible for bringing in raisin-leavened bread to Japan. I have since transitioned from using whole-wheat sourdough leaven to using fermented raisins back in the beginning of 2022 after watching your documentary on Takao-san & OBST subsequently. My breads have all been strictly on fermented raisins leavening since, and it's equally thanks to your efforts for bringing awareness to such kind of baking method as well. Okage sama de, arigato gozaimasu! Honto ni.
Thank you for always watching. It is because of people like you that I am able to continue making videos. It is precisely because of him that we are able to learn and apply valuable past knowledge to the present. Please come to Japan someday. Please come to Japan someday and send me an e-mail if you need me. You can find my e-mail address in the overview section of the channel.
These videos you make are extraordinary! This will be invaluable to bridge the gap between the future generations and the ones that came before them. It is one thing to read things in a book but it is certainly another to see and hear about it from the people themselves. You really are documenting an important part of history! Well done!
Thank you for always watching. It is because of people like you that I am able to continue making videos. You are right, it is very important to pass on their valuable experiences to the generations to come. If more people discover the fun of baking, I for one will be happy!
Thank you for always watching. It is because of people like you that I am able to continue making videos. Thank you! Baking bread is really deep and interesting. I hope to find as many friends as possible.
Благодарю за это видео. Для меня очень интересна тема выпечки хлеба на натуральных заквасках, т. к. сама пеку для своих близких домашний хлеб. В видео отражаются исторические факты, связанные с заквасочным хлебом. Это очень ценно. Теперь и мне захотелось попробовать вырастить разные закваски и делать разную выпечку. Вдохновило видео.
Спасибо, что всегда следите за моей работой. Именно благодаря таким людям, как вы, я могу продолжать снимать фильмы. Благодарю! Выпечка - это очень глубоко и интересно. Я хочу найти как можно больше друзей.
Thanks for doing that Ms. Pierre and for showing his work Reiya. Its awesome idea and I am doing my own raisin starter on my counter now :) Maybe I will get some nice bread on the weekend :) Can anyone comment on the pace of raisin starter? How long does it take to leaven a bread with this vs. standard sordough?
He's been absent from France for too long and doesn't know what is going on in France today. There are far more bakeries in France using natural leaven than in Japan. Absolutely. France has had a renaissance of tradition in bakery. He left France before that happened.
I started Macrobiotic living in 1992, went plant based vegan and never looked back. Great to hear one of the Masters like Pierre have experienced it too.
Ah, sugoi! So, you've finally tracked down the one responsible for bringing in raisin-leavened bread to Japan. I have since transitioned from using whole-wheat sourdough leaven to using fermented raisins back in the beginning of 2022 after watching your documentary on Takao-san & OBST subsequently. My breads have all been strictly on fermented raisins leavening since, and it's equally thanks to your efforts for bringing awareness to such kind of baking method as well.
Okage sama de, arigato gozaimasu! Honto ni.
Thank you for always watching. It is because of people like you that I am able to continue making videos.
It is precisely because of him that we are able to learn and apply valuable past knowledge to the present.
Please come to Japan someday. Please come to Japan someday and send me an e-mail if you need me. You can find my e-mail address in the overview section of the channel.
Fantastique parcours ! Merci :)
Thank you for documenting this in video.
These videos you make are extraordinary! This will be invaluable to bridge the gap between the future generations and the ones that came before them. It is one thing to read things in a book but it is certainly another to see and hear about it from the people themselves. You really are documenting an important part of history! Well done!
Thank you for always watching. It is because of people like you that I am able to continue making videos.
You are right, it is very important to pass on their valuable experiences to the generations to come. If more people discover the fun of baking, I for one will be happy!
Thank you RW!!
Thank you very much for expanding my vision of baking, it is always a pleasure to watch your videos that provide a great teaching quota for me. A hug
Thank you for always watching. It is because of people like you that I am able to continue making videos. Thank you!
Baking bread is really deep and interesting. I hope to find as many friends as possible.
This is a truly interesting, educational, and eye-opening video. I look forward to Part 2!
Thank you so much ❤
Amazing! Bravo Pierre. ❤️💯✔️🙏
Thanks, this is very interesting, both his story and the knowledge about bread making. And very good production!
thank you
Благодарю за это видео. Для меня очень интересна тема выпечки хлеба на натуральных заквасках, т. к. сама пеку для своих близких домашний хлеб. В видео отражаются исторические факты, связанные с заквасочным хлебом. Это очень ценно. Теперь и мне захотелось попробовать вырастить разные закваски и делать разную выпечку. Вдохновило видео.
Спасибо, что всегда следите за моей работой. Именно благодаря таким людям, как вы, я могу продолжать снимать фильмы. Благодарю!
Выпечка - это очень глубоко и интересно. Я хочу найти как можно больше друзей.
Thanks for doing that Ms. Pierre and for showing his work Reiya. Its awesome idea and I am doing my own raisin starter on my counter now :) Maybe I will get some nice bread on the weekend :)
Can anyone comment on the pace of raisin starter? How long does it take to leaven a bread with this vs. standard sordough?
gusto kong matutong gumawa ng ganyang tinapay.
パンづくり動画は多いけれど、理論と歴史を、しかも日本の風土にあわせて語ってくれてありがとうございます。感染症を抗生剤で抑えることが主流の社会になり、菌は忌むべきものという風潮が根付きました。自家酵母でパンを焼く若者が増えたことは、その流れへ疑問をもつ人が増えたからではないでしょうか。
見てくださりありがとうございます。今こういった動画を発展させる形でドキュメンタリー映画制作にも取り組んでいます。パン作りの面白さや奥深さがもっと多くの人に伝わればいいと思っています。
😲Very inspired.. that even disability men work so hard! 💖
He's been absent from France for too long and doesn't know what is going on in France today. There are far more bakeries in France using natural leaven than in Japan. Absolutely. France has had a renaissance of tradition in bakery. He left France before that happened.
When is Part 2 going to be uploaded???
Please wait a moment!
Возможно скоро начнут выпекать 100 % ржаной хлеб.
👏👏👏
❤
👏👏👏👏❤️🇹🇷
Vous pouvez me donner votre recette de votre levain dur merci ! Merci au plaisir de vous lire !
Nous sommes en train de planifier cette vidéo. Veuillez patienter encore un peu.
@@reiyawatanabe
Je vous en remercie , je patiente , merci !
👏🏼👏🏼🇨🇵
Is that Barış Manço in the photo?
Who is that?
❤