📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at www.thebreadboard.org/
I love einkorn! I’m a terrible baker, but I’m trying. I love watching chain baker because the videos help me really understand the whole process and I think it has helped me improve my skills. I’ve used einkorn before while I was researching ancient agriculture and plants, and decided to try some of the original varieties that were still available today. I made some tasty, but terrible looking breads. It was fun!
Try adding a pinch of vitamin C to einkorn dough for prettier and loftier loaves. It will oxidize the gluten that is in einkorn and help it provide more supportive structure. Chainbaker has some videos about this process.
I DO have all these flours in my cupboard! (You are whittling the options down to no excuses for not trying.) Flatbreads are small and simple and a great place to begin with bread. Thanks for being a good teacher!
Inspiring video, thank you @chainbaker! Made these with 7 flours today, here are my results from best to worst... 1. Spelt: Very soft but held together well and rolled out nice. Best tasting. 2. Whole Wheat: Easiest to work with. A close second in taste. 3. Rye: easy to work with, tasted great, not overwhelmingly rye like expected. The top 3 all had glutton and a very similar taste. Very similar to a whole wheat naan. Now for the glutton free flours. 4. Oat: had a very good taste. Toasted oats. Rolling it wasn't terrible. The easiest of the glutton frees 5. Almond: this was a disaster to work with. No matter how much more flour I added it was a mess. Finally just made hand thick pancakes. They tasted delicious though. A sweet flower, almost like pancakes with sryup. 6. Buckwheat: very grainy and sandy texture before cooking. Difficult to work with but not the hardest. Tasted very earthy. I love buckwheat kasha, this did not taste like that. 7. Millet: what a mess. Second hardest next to almond. Super soft dough and crumbly. Had to use the thick hand pancake method on these too. Very strange taste. Almost like how old books smell. I skipped chickpea flour because I don't like chickpea flathead. I imagine it tastes about the same. Chickpea bread has a weird after taste too. Next I want to try the non whole grains. I have regular all purpose, 00, all trumps bromated, bread, and semolina
As someone who has made soba (buckwheat) noodles several times, I was absolutely astounded by how well you managed the buckwheat tortillas. That's a triumph right there, Good job! I'm definitely going to have to try that.
You were right about them not lasting long. I made your white flour recipe last night. I wanted to have a couple for today. They didn’t make it. I ate them all. I’ve been making tortillas for a long time but not scalding the flour. I’ve never made tortillas as flexible as these. Gotta go. Making more tortillas.
As ever. Brilliant video. That really enthused me to get back to making tortillas. Even tempted to buy a cast iron tortilla press. Oops - another gadget moment rears its head 😂 Thanks again 👍
Such a great channel. Recipes are great, but knowing the principles behind cooking and baking open up so many more possibilities and make the whole thing much more enjoyable. That sort of information is conveyed so clearly here. I have learned new techniques that have improved both my baking workflow and results. Thanks Charlie!
I just made these (the spelt version) and they were really delicious! I'm avoiding wheat in my diet temporarily, and this video came just at the right time. Thank you!
Thank you for sharing your process. Sprouted whole wheat flour makes a great tortilla too. I think the one I used last time was a sprouted white whole wheat.
Same here^^But I still like buckwheat, no matter, with fried onion or plant based milk. The buckwheat is especially good to eat in the winter time, it gives your body a lot of warmth. Cheers! ATB🥨
Currently going through a buckwheat phase as I’m trying to test if I’m gluten intolerant (by avoiding gluten for a while). Looking forward to make these!!!
I enjoy watching your magical hands bring dough to life. I am requesting if you can demonstrate using the flour einkorn to make panettone. I use einkorn as a flour and it is challenging for me. Thank you.
I made corn tortillas yesterday and the process was very similar to the buckwheat tortillas, scraggly and difficult! Great taste though. I never imagined rye could be used for tortillas so now I have to try that.
5 min into the video I'll go out on a limb here and suggest that you use each of these flours as an additive to enhance the flavor of the tortilla. I'd add %10-%20 by weight to a basic tortilla recipe just to get that added something extra flavor. I actually do the same thing for my pizza and bread dough recipes and that %10-%20 makes an unbelievable difference in flavor provided that you are no trying to keep things traditional. On a side note, I'd suggest using a tortilla press especially for the buckwheat or other low gluten or non glueten tortillas.
Great video as well! Is there any specific temperature for these doughs and any parameters depends on the temperature of water when integrates with other ingredients?
This is such a unique way to use the many flours that I have at home. I will be making these soon. Thank you for sharing your tortilla experience. 🤩 Hi everyone, we now at 180K subscribers - only 20K more to reach 200K - by the end of the year 👍 - share your bakes and Charlie's YT channel with your friends, family and colleagues!
I love that you made this in all your variety of flours! I will probably try with both spelt and white spelt. 😊 Might also be interesting to combine some flours. 😃 what percentage of... say, spelt to buckwheat would you recommend? Ooh! And oat flour tortillas... would you think that would behave like the buckwheat?
Great video, Charlie! ❤I've got one question. When you flour the doughballs just before shaping and rolling them out, are you also using the corrosponding flour or is that regular wheat flour? I was wondering if that would make a difference in result and how they handle. Just because they are rolled so flat, that cover of flour seems significant enough to have an impact if it were wheat. What are your thoughts on this?
I think I was using wheat flour just because I always have a bowl of it for rolling and shaping purposes. But it should work with the corresponding flour just as well.
Thanks for your wonderful videos. By the way, if possible, could you test how much the difference in water pH affects the baking? cuz the water here in Japan is said to be softer than in European countries.
Not sure how I would test that. The best thing you can do is follow a recipe as written and then if you don't get the result you're after, adjust the hydration and try again.
Made all five variations (plus one extra variation - I used 25g of each of the five flours). Shaped five smaller tortillas per batch for a total of 30 tortillas. Sampled all of them - enjoyed them all, different textures and nutty flavors. Photos have been posted (hmm - can I count as separate recipes or as a single? )🤔 Sharing with family and friends.
I have been making your scaled wheat tortillas ever since your put out the video (with just 2 small alterations). Can you advise on how to make 12-13" tortillas for burritos? I can't find a suitable pan for my electric hob (without gambling on a £100 frying pan)
@@ChainBaker I'll certainly give that a try. What surface to cook it on? baking tray/perforated baking tray/slipmat/pizza steel/directly on the rungs? I suppose I could try all the options myself...
My favourite is white wheat flour/corn starch 50%/50% - it's least flexible of all, but has unique nachos-type taste. Recently doing mostly spelt wholemeal. Didn't like rye tortillas, as the remind me cardboard too much :)
Add up all the ingredients of the leaven and the main dough, remove the starter and replace it with yeast (around 1% in baker's percentage will do). Alternatively just convert the leaven to a yeast pre-ferment. You can find videos about all these in the Principles of Baking playlist.
@@ChainBaker well, I am thinking about doing a barley starter. Because yeasted barley bread tastes good, I wonder how would sourdough be... Do you know if barley is similar to rye in starch attack?
@@ChainBakera little update. After some research I found info that barley has similar amount of gluten of wheat! However it is very different gluten. After my experiment I can say it is not stretchy at all but it binds water and flour really well. Right now I am cold fermenting 100% barley dough made with homemade flour. I added lemon juice to it to surpass possible but not obvious starch attack. I will give more info after baking.
Hi, my girlfriend who is german makes a Kochstück when she makes bread from spelt, do you know this technique, the best I can find in English is Pre-cooked additions (Kochstück).
“Brühstück” (English: scald) is the equivalent of the Asian Tangzhong/Yudane, which should not exceed 65 °C at a flour-water ratio of up to 1:2 (not 1:5!). “Kochstück” means flour is boiled for several minutes on a stove at a flour-water ratio of up to 1:5. In his recommended video Chainbaker seems to produce a “Kochstück” (which he calls Tangzhong) as he mixes flour and liquid “cooked on medium heat for around 3-5 minutes”. Although his video footage does not show any boiling (which would be correct), the given information suggests otherwise. Then he compares it to Yudane and uses the “Brühstück” method. His “Kochstück-Brühstück” comparison is insightful but to my understanding his terminology is mistaken as Tangzhong and Yudane are just two words meaning the same and are equivalent to “Brühstück” (Yudane is Japanese and while Tangzhong is Chinese). If you like an in-depth scientific approach on Tangzhong/Yudane, check out Novita Listyani’s excellent videos. Based on Chainbaker’s experiment and Novita Listyani’s scientific analysis your girlfriend might be better off using a “Brühstück” as it is more convenient and possibly renders better results. But if she is content with her procedure and result, why change it? You do you.
I love buckwheat taste as well, so I am going to try a bread with 20% buckwheat in it this coming weekend. Do you have any recipe with that formula, most I could find was 100% buckwheat bread.
Gluten-free buckwheat sounds just the thing for my gluten intolerant friend. But for myself I wonder if 80% buckwheat for the flavour and 20% strong bread flour for the gluten might make them easier to work. I'd also like to know if anyone tries them in a tortilla press, does that help with the handling?
📖 Find the written recipe in the link below the video.
🥨 Become a channel member ⤵
th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Support the channel on Ko-Fi ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
🍞 Visit my friends at www.thebreadboard.org/
I love einkorn! I’m a terrible baker, but I’m trying. I love watching chain baker because the videos help me really understand the whole process and I think it has helped me improve my skills. I’ve used einkorn before while I was researching ancient agriculture and plants, and decided to try some of the original varieties that were still available today. I made some tasty, but terrible looking breads. It was fun!
I'm sure you'll become better and better. I'm far from a good einkorn baker too 😅 got plenty to learn and practice still.
Try adding a pinch of vitamin C to einkorn dough for prettier and loftier loaves. It will oxidize the gluten that is in einkorn and help it provide more supportive structure. Chainbaker has some videos about this process.
I was thrilled to see this video pop up. they all look delish.
I DO have all these flours in my cupboard! (You are whittling the options down to no excuses for not trying.) Flatbreads are small and simple and a great place to begin with bread. Thanks for being a good teacher!
Inspiring video, thank you @chainbaker! Made these with 7 flours today, here are my results from best to worst...
1. Spelt: Very soft but held together well and rolled out nice. Best tasting.
2. Whole Wheat: Easiest to work with. A close second in taste.
3. Rye: easy to work with, tasted great, not overwhelmingly rye like expected.
The top 3 all had glutton and a very similar taste. Very similar to a whole wheat naan. Now for the glutton free flours.
4. Oat: had a very good taste. Toasted oats. Rolling it wasn't terrible. The easiest of the glutton frees
5. Almond: this was a disaster to work with. No matter how much more flour I added it was a mess. Finally just made hand thick pancakes. They tasted delicious though. A sweet flower, almost like pancakes with sryup.
6. Buckwheat: very grainy and sandy texture before cooking. Difficult to work with but not the hardest. Tasted very earthy. I love buckwheat kasha, this did not taste like that.
7. Millet: what a mess. Second hardest next to almond. Super soft dough and crumbly. Had to use the thick hand pancake method on these too. Very strange taste. Almost like how old books smell.
I skipped chickpea flour because I don't like chickpea flathead. I imagine it tastes about the same. Chickpea bread has a weird after taste too.
Next I want to try the non whole grains. I have regular all purpose, 00, all trumps bromated, bread, and semolina
Interesting. I've not tried most of them. Cheers for sharing 😎
Perfect timing with the info in the video...just what I was looking for!
As someone who has made soba (buckwheat) noodles several times, I was absolutely astounded by how well you managed the buckwheat tortillas. That's a triumph right there, Good job! I'm definitely going to have to try that.
I've tried making soba and failed miserably 😅
You were right about them not lasting long. I made your white flour recipe last night. I wanted to have a couple for today. They didn’t make it. I ate them all.
I’ve been making tortillas for a long time but not scalding the flour. I’ve never made tortillas as flexible as these. Gotta go. Making more tortillas.
As ever. Brilliant video. That really enthused me to get back to making tortillas. Even tempted to buy a cast iron tortilla press. Oops - another gadget moment rears its head 😂
Thanks again 👍
I have never made tortillas - but that may change soon because they looked delicious
Deserves a thumb up for all the effort he put into this video, even though most people will never have access to these flours
Such a great channel. Recipes are great, but knowing the principles behind cooking and baking open up so many more possibilities and make the whole thing much more enjoyable. That sort of information is conveyed so clearly here. I have learned new techniques that have improved both my baking workflow and results. Thanks Charlie!
I love experimenting - this looks fun. Thx for doing this and sharing. 👍👍👍👍👍
I just made these (the spelt version) and they were really delicious! I'm avoiding wheat in my diet temporarily, and this video came just at the right time. Thank you!
Thank you for sharing your process. Sprouted whole wheat flour makes a great tortilla too. I think the one I used last time was a sprouted white whole wheat.
Made your Wheat Flour Tortillas this week and they came out awesome!
Now i have to do these in the next weeks 😁
Thank You for all of your videos!
Such great information. Thank you very much.
Same here^^But I still like buckwheat, no matter, with fried onion or plant based milk. The buckwheat is especially good to eat in the winter time, it gives your body a lot of warmth. Cheers! ATB🥨
Thank you the resting part is what I had forgotten.
Great job, thanks
Currently going through a buckwheat phase as I’m trying to test if I’m gluten intolerant (by avoiding gluten for a while). Looking forward to make these!!!
Buckwheat pancake recipe coming soon! ;)
@@ChainBakerjust made them this week! Personally I think they’re so much nicer than regular pancakes. I’ll definitely be trying your recipe!
Interesting tortillas 😊❤👍🏼
I enjoy watching your magical hands bring dough to life. I am requesting if you can demonstrate using the flour einkorn to make panettone. I use einkorn as a flour and it is challenging for me. Thank you.
Oh that is a challenge and a half 😅 I can't even make a decent panettone with wheat flour. Perhaps someday 😉
I made corn tortillas yesterday and the process was very similar to the buckwheat tortillas, scraggly and difficult! Great taste though. I never imagined rye could be used for tortillas so now I have to try that.
The whole wheat turned out great! Doubled the recipe and used avocado oil.
5 min into the video I'll go out on a limb here and suggest that you use each of these flours as an additive to enhance the flavor of the tortilla. I'd add %10-%20 by weight to a basic tortilla recipe just to get that added something extra flavor. I actually do the same thing for my pizza and bread dough recipes and that %10-%20 makes an unbelievable difference in flavor provided that you are no trying to keep things traditional.
On a side note, I'd suggest using a tortilla press especially for the buckwheat or other low gluten or non glueten tortillas.
Sure, do it how you like it!
Great video as well! Is there any specific temperature for these doughs and any parameters depends on the temperature of water when integrates with other ingredients?
I just use boiling water straight from the kettle ✌️
This is such a unique way to use the many flours that I have at home. I will be making these soon. Thank you for sharing your tortilla experience. 🤩
Hi everyone, we now at 180K subscribers - only 20K more to reach 200K - by the end of the year 👍 - share your bakes and Charlie's YT channel with your friends, family and colleagues!
I should have made one with all the different flours combined 😃
@@ChainBaker Maybe I can a batch using all five flours 😉
I love that you made this in all your variety of flours! I will probably try with both spelt and white spelt. 😊
Might also be interesting to combine some flours. 😃 what percentage of... say, spelt to buckwheat would you recommend?
Ooh! And oat flour tortillas... would you think that would behave like the buckwheat?
I'd do equal parts and then work from there :) I should have made one with all 5 flour combined!
Great video, Charlie! ❤I've got one question. When you flour the doughballs just before shaping and rolling them out, are you also using the corrosponding flour or is that regular wheat flour? I was wondering if that would make a difference in result and how they handle. Just because they are rolled so flat, that cover of flour seems significant enough to have an impact if it were wheat. What are your thoughts on this?
I think I was using wheat flour just because I always have a bowl of it for rolling and shaping purposes. But it should work with the corresponding flour just as well.
These look amazing, again you make it look easy, i wonder if these could be done on a bbq stone?
That could work. Just don't let them dry out too much!
I will have to try this with Kernza, a perennial relative of wheat that is getting commercialized.
Thanks for your wonderful videos. By the way, if possible, could you test how much the difference in water pH affects the baking? cuz the water here in Japan is said to be softer than in European countries.
Not sure how I would test that. The best thing you can do is follow a recipe as written and then if you don't get the result you're after, adjust the hydration and try again.
@@ChainBaker Thanks for the reply. I'll try different methods and find the best way for myself.
Damn! I've forgotten to pick some avocados! Whoo-hoo! After burgers, tortillas are the best!
I love this video
😍
Can you make them and freeze them?
You can, but they'll be better when fresh.
@@ChainBaker maybe an idea how to properly freeze different dough?
There's a video about that in the Principles playlist.
Made all five variations (plus one extra variation - I used 25g of each of the five flours). Shaped five smaller tortillas per batch for a total of 30 tortillas. Sampled all of them - enjoyed them all, different textures and nutty flavors. Photos have been posted (hmm - can I count as separate recipes or as a single? )🤔 Sharing with family and friends.
You are amazing!
You are amazing! Cheers for being here 😁
I have been making your scaled wheat tortillas ever since your put out the video (with just 2 small alterations). Can you advise on how to make 12-13" tortillas for burritos? I can't find a suitable pan for my electric hob (without gambling on a £100 frying pan)
You could try and bake them in the oven perhaps. Do it on the highest heat setting for 2 - 3 minutes.
@@ChainBaker I'll certainly give that a try. What surface to cook it on? baking tray/perforated baking tray/slipmat/pizza steel/directly on the rungs? I suppose I could try all the options myself...
@redtanker try all of them. I would bake it on my pizza steel.
Makes me want to just mix all the flours together for a multigrain tortilla/bread, maybe just add some bread flour for extra gluten.
I wish I had done that 😄
My favourite is white wheat flour/corn starch 50%/50% - it's least flexible of all, but has unique nachos-type taste. Recently doing mostly spelt wholemeal. Didn't like rye tortillas, as the remind me cardboard too much :)
Chain baker! How do I convert a sourdough recipe to a dry yeast style recipe? Thanks!
Add up all the ingredients of the leaven and the main dough, remove the starter and replace it with yeast (around 1% in baker's percentage will do). Alternatively just convert the leaven to a yeast pre-ferment. You can find videos about all these in the Principles of Baking playlist.
Another helpful vid :D And as usual spam for Chimney Cake recipe ;)
Check the Community Tab on my channel 😉
I’ve wondered how many types of grains can be turned into flour and what kind of bread you could make from them.
Have you tried baking with barley flour? Barley is the grain that they make malt out of...
Not yet. But I'm sure I will give it a go someday.
What about some barley? Yesterday I made tasty bread with mixed rye an barley flour.
I've not tried it yet, but once I do I'll definitely make a video ✌
@@ChainBaker well, I am thinking about doing a barley starter. Because yeasted barley bread tastes good, I wonder how would sourdough be... Do you know if barley is similar to rye in starch attack?
I'm not sure. I've never even used barley flour. It's on my list though.
@@ChainBakera little update. After some research I found info that barley has similar amount of gluten of wheat! However it is very different gluten. After my experiment I can say it is not stretchy at all but it binds water and flour really well. Right now I am cold fermenting 100% barley dough made with homemade flour. I added lemon juice to it to surpass possible but not obvious starch attack. I will give more info after baking.
Hi, my girlfriend who is german makes a Kochstück when she makes bread from spelt, do you know this technique, the best I can find in English is Pre-cooked additions (Kochstück).
It seems similar to tangzhong - th-cam.com/video/dzHOVeZtjhM/w-d-xo.html
“Brühstück” (English: scald) is the equivalent of the Asian Tangzhong/Yudane, which should not exceed 65 °C at a flour-water ratio of up to 1:2 (not 1:5!). “Kochstück” means flour is boiled for several minutes on a stove at a flour-water ratio of up to 1:5.
In his recommended video Chainbaker seems to produce a “Kochstück” (which he calls Tangzhong) as he mixes flour and liquid “cooked on medium heat for around 3-5 minutes”. Although his video footage does not show any boiling (which would be correct), the given information suggests otherwise. Then he compares it to Yudane and uses the “Brühstück” method.
His “Kochstück-Brühstück” comparison is insightful but to my understanding his terminology is mistaken as Tangzhong and Yudane are just two words meaning the same and are equivalent to “Brühstück” (Yudane is Japanese and while Tangzhong is Chinese). If you like an in-depth scientific approach on Tangzhong/Yudane, check out Novita Listyani’s excellent videos.
Based on Chainbaker’s experiment and Novita Listyani’s scientific analysis your girlfriend might be better off using a “Brühstück” as it is more convenient and possibly renders better results. But if she is content with her procedure and result, why change it? You do you.
I love buckwheat taste as well, so I am going to try a bread with 20% buckwheat in it this coming weekend. Do you have any recipe with that formula, most I could find was 100% buckwheat bread.
Not yet. 20% is a good starting point. The dough will be weaker, so you may need to do some adjustments. Perhaps use a bit less water.
@@ChainBaker Thank you
Can you make a video on pain au lait ?
Gluten-free buckwheat sounds just the thing for my gluten intolerant friend. But for myself I wonder if 80% buckwheat for the flavour and 20% strong bread flour for the gluten might make them easier to work. I'd also like to know if anyone tries them in a tortilla press, does that help with the handling?
Mixing with wheat flour would definitely help. I've never used a tortilla press, so can't say for sure 😅
I wonder how scolding could change the texture of a classic sourdough bread, if it makes it softer and less chewy.
It makes any bread softer. Here's a full video on it th-cam.com/video/mD-DWPafMMk/w-d-xo.htmlsi=P0KhnVpVa7GRRavs
Like 👍 ❤
❤😮
❤😮