Thank you for creating and sharing this.
I have a question about the flax seed. I've not soaked mine before but it's in my dough recipe. My dough from mixing to baking is 20 ish hours generally. Would this have the same effect as pre soaking the flax?

What an interesting video!!! I learned so much but was also very moved. Thank you.

З повагою, вдячністю та найкращими побажаннями! Інколи виникало бажання плакати. Україна переможе!

OK guys, let's get real — you are bakers and produce video content of such quality, that could easily be part of any respectable TV network without any additional editing? Just amazing, hats off to you, bravo!

Oh man, you were in Cascais and didn't visit my bakery?!? Next time stop at @peterpao.padarianatural please!

Is the scald like a tangzhong or yudane? Or is it more for aroma and flavor? What percentage do you use?

Beautiful! I wonder if we would be able to get some of the recipes to make at home too?🙊 interested in the spelt and buckwheat ones..

i think they need to choose their leaders better, same as we need to do in USA or same crap will happen. Who you vote for matters folks.

What a great story. Challenge and hope brought together in terms of baking bread. Doesn’t get more simple than that.

Gleba bread is awsome ❤️

This is something special. Thanks so much for sharing.

Solid gold. Hour twenty-two minutes went swoosh like a it was a second. Thanks for sharing. World ❤️ Proof!

You and your Wife are just Awesome!! You guys have inspired me that much I am in the process with my local council in Tasmania Australia 🇦🇺 to start my own micro bakery at home! Have been trying your bulk methods with my own 4 flour blend recipe and have yielded amazing results and consistency 🙌 I have not yet found bread like this in my area ✌️

With comments like:
Best bread I've ever eaten in my life.
Perfect perfect perfect.
Just amazing
Bakery bread is just not the same now
😁😁😁

Thank you and I would love to try Harriet one day!

Hi, what a journey. I bake the daily bread at home after milling grains but in this video I have learned so much from passionate professionals.

And yes, I will watch it again just in case I missed something.

Thank you for sharing it all.

The excitement and wonder in your eyes as you were planning 🙂

Thanks for sharing this amazing journey, and thanks for giving a sense of hope and urgency to the war in Ukrain 😪

Paranoia justified from what Germany did to Russia. NATO countries on the border of Russia but Russia is NATO. I guess I make the mistake of trying to understand it

I don't know what Putin's problem is the loss of the money for flying supplies and astronauts to the international space station???? you don't think he was doing that for free do you. the money that's being made selling wheat to the world and Ukraine is just great farmland???

So beautifully shot. Amazing story!

If it wasn't for the strength and bravery of the Ukraine people I thought Russia would run Ukraine over in a couple of weeks .🇺🇦🇺🇦

Putin flip his wig hopefully the war will go on for as long as it takes to bankrupt Russia. So Ukraine remains free Budmo 🇺🇦 🇺🇦🇺🇦🇺🇦

Lovely. Thank you for sharing this with us. Will you be making some of these breads in PHX? I'd love to try the spelt, buckwheat and rye.

And breaking bread together that you have made together is amazing! Blessings to you!

How rude to leave you hanging like that if they didn't want to collaborate why not just say so

You know what's not kool is the Portuguese person talking to you we don't even care about their accent but if you were to try and talk Portuguese they would pretend they don't understand you go ahead try and say pão de fermento

Shot if I'm going to Portugal I want the sourdough bread and some linguica

Hi I am a hobby baker in New Zealand and so enjoy you exploring sourdough on your channel on YouTube .I have been a Gelato maker for almost 10 years and also find with baking bread the options are limitless.Please keep making more programs .
All the best and greetings from New Zealand .

This was a truly wonderful story. Honoring the down to earth bakers and highlighting their skill in creating and delivering a staple of life. It is good to see so many cultures coming together to form a greater benefit to all in the art of bakery.

Great experience you had in Portugal. Even if you have achieved great success in your own bakery , you are still willing to learn and exchange your knowledge for the reason I believe you are driven by true passion and you have good values. It was interesting to see you adapting to new environments and challenges. That baker Sat Karan was also very experienced and willing to help. Great guy. Congratulations again from a fellow baker.

Thank you to all your friends for helping make all this possible

make Ukrainian subtitles.

Thank you, you are incredible)💙💛
Bakehouse ❤️

I love sourdough and the sourdough community. We are such good people. My question is scaling to feed the masses. Everyone be should have fresh sourdough available to them in my opinion and not everyone has the time or ability to make their own. Have you ever thought about this? This collab is amazing and your good deeds are appreciated.

Thank you for this lesson and story. I learned a lot about culture here. Seriously. Thank you.

I am so happy to see you in Portugal. I was born there and my parents immigrated when I was a child many years ago. I love Portuguese food and especially the bread. Hope you got some to see some of the beautiful sights. The name of the Portuguese bakery, Trigo, translated, means Wheat. Ukraine is always in my thoughts and prayers. Hope that horror ends soon so everyone can be safe again.