Nov 12, 2017 - So I enjoyed experimenting with spelt… What about semolina flour? Shut-ins are channeling their anxieties into pandemic pastries and quarantine cookies, some with icing piped in the shape of surgical masks, others frosted with the face of Dr. Anthony Fauci. 500g King Arthur Semolina Flour 100g sourdough starter, unfed/discard 4 large eggs 35g olive oil, divided 20g salt 60g to 90g water, divided 20g fresh spinach leaves, for spinach pasta 45g jarred sun-dried tomato halves, for tomato Afterward, researchers swabbed the bakers’ washed hands and cultured the microbes. This is a traditional sourdough bread. that's the only recipe in that book that took two tries for me to get it right. Semolina Bread with three stages Levain In the Winter the process of making sourdough bread is slower and that’s why I usually make three stages levain. Add the remaining 1/4 cup of all purpose flour. Semolina sourdough bread rossnroller 2010 October 29 I baked this yesterday, inspired by Susan's writeup on Wild Yeast. Whenever I get my hands […] 300 G Warm Water. It didn't seem that my starter was very bubbly. Is this a characteristic of durum flour breads? 100g tepid bottled water. Mr. De Smedt shipped one chilled sample of Ms. Christensen’s starter, labeled “106,” to the library and another to researchers at the University of Bari in southern Italy for DNA sequencing. He has occupied his time by baking bread, writing blog posts for the various Puratos websites and reviewing the French and Dutch translations of a book by Anita Sumer of @Sourdough_mania. 240g bread flour (80%) 60g semolina flour (20%) 207g water (69%) 30g (10%) cold water added along with salt. “The assumption was that the microbes on the bakers’ hands influenced the flavor of the bread,” Mr. De Smedt said. These are my best ever. Add the salt and the remaining 50 g water. “His two sons wanted to switch from his time-honored leavening to commercial yeast. “We can’t carbon-date them,” he said. I've done it both ways, like you said feeding an existing levain (though I used a starter that was wetter than a stiff dough, 166% hydration Nancy Silverton type starter), and I've also done it doing the starter as suggested in the book. Day two: remove the semolina/water/oil mixture from the fridge to soften up and make it easier to mix with the starter. Knead. “A starter has its own heart, almost its own will,” Mr. De Smedt said. On July 4, 2018, the bakers and their mothers converged at the Puratos facility in St. Vith to make bread. The bread had a light golden color and a soft, fine crumb that craved to be toasted and buttered. Add the semolina and all-purpose flour to the bowl and then add the water. ;)  But I only do that to get the yellow coarse semolina into a fine flour, based on what's available for me here. The bread is traditionally made of semolina flour, the ground form of durum wheat, and dates at least to 37 B.C., when the Roman poet Horace praised it as the best he had ever eaten. Is this a characteristic of durum flour breads? The most coveted isolation loaves seem to be sourdough, a knobbly, rugged variety that requires patience, handmade fermentations and something like affection. ‘Sourdough starter’ is the ‘yeast element’ used for making sourdough loaves, it’s what gives sourdough it’s great flavour and all those gorgeous holes. He has not seen his beloved starters since March 24, and does not plan to return to nourish them again until April 27. For sourdough starter: 2 tablespoons (30 grams/1.1 ounces) very active, fully fermented firm sourdough starter, refreshed 8 to 12 hours earlier 1/3 cup (80 grams/2.8 ounces) warm water About 1 cup (135 grams/4.8 ounces For final He prioritizes renown, unusual origins, the type of flour used, and the starter’s approximate age. Plan on giving it some folds while it rises. Fit your stand mixer with the dough hook. Added some salt & played with it, folding a little, left it to bulk rise in a large lightly floured bowl. “The bakers’ hands reflect the life they have lived,” observed Dr. Dunn, “a life with their fingers and thumbs in dough.”, In addition to yeast and bacteria, sourdough harbors many secrets. When I started keeping my sourdough starter, like many others, I made too much and ended up with tons of discard. Let the dough rest, seam side up, for 10 minutes on the floured surface. | Sign up for the Science Times newsletter. “The samples serve as backups for bakers and bakeries that might lose or damage their own supply,” said Mr. De Smedt who spoke by video from his home in Brussels. Below are a few examples of what your dough should look like after working it, while it’s resting and after 3 hours of rising (when it should be doubled in volume). Jan 27, 2019 - See how the edges of the slash stick up and are all toasty? Mr. De Smedt, 49, is a convivial fellow who wears a full beard and an air of becoming modesty. Have a cup of water at the ready. Maybe I will try the blender. “These men slept with their mothers,” Niki Segnit, the British food writer, said, “which makes them lucky they were nicknamed ‘sourdoughs,’ and not something nastier.”. Is it exactly the same as a starter made only from one kind of flour right from the beginning? Semolina… When you get it, it's great. …and leave in fridge overnight. 230g sourdough starter. Had 400g of very ripe starter! I didn't have any more all purpose flour to feed it so I fed it semolina flour. These are my best ever. Starter No. “Sourdough is the soul of many bakeries,” he said. Nov 25, 2017 - See how the edges of the slash stick up and are all toasty? Let it rest for 20 to 40 minutes. I have used semolina bought from indian grocery stores. Jun 24, 2019 - When I was first introduced to semolina bread, I was in awe. Begin by stirring a paste of equal amount of flour and water together in a jar and letting it sit in a warm room, stirring, and feeding at regular intervals. Add the salt and the semolina flour and mix until the dough begins to form a ball around the hook. ; Earn points and unlock extra abilities: Members with 50+ points can Swap Starters; Members with … 1 month 1 week ago Products Baking Kits Ebooks Sourdough Starter Lames & Knives Artisan Baker Association Dough Scrapers Bannetons Maedi. Pardon me while gaze at my bread for a few … Content posted by community members is their own. 8 grams salt. In the bowl of a stand mixer fitted with the paddle attachment, stir together flours, instant Knead the dough for 10 min by hand, form a tight round and leave covered to rest for 1 hour. It takes time for the organism balance to get established. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. Claimes to be "hygienically milled and pasteurised"....pasteurized might present problems if used by itself to grow a starter... (if using yogurt, make sure it is an active one, for they can also be sold deactivated.). All modern recipes begin with a starter, basically a flour-and-water slurry colonized by bacteria and wild, airborne yeasts that eat, breed and exhale carbon dioxide, which helps the bread rise. Use … The bubbles were hard to see on the surface but by pouring it out, it was just full of gas holes. Semolina works well with sweet and savoury. Gilchester Organics heritage wheat semolina is a great choice for homemade pastas. 400 ml Water. It's amazing what gets us excited. Sourdough Corn Bread came about because I did not have any regular cornmeal to make cornbread for a chili feed we had in our winery. Mix the flours, starter and water in the mixer bowl, on low, for 5 minutes. Baking essentials such as yeast and flour are in short supply, and Google searches for bread recipes are on the rise, so to speak. Gave it some time on my old cheap mixer with dough hooks and enjoyed a second cup of coffee. Pour 2 oz mother yeast sourdough starter, 14 oz flour, 4 oz semolina flour and 12 oz water into a bowl. It was another flour that I had not had much experience with. “When I became a test baker for Puratos in 1994, one of my tasks was to refresh 43.” Indeed, he baked his first loaf of sourdough with it. BTW, the semolina sandwich loaf in that book is also excellent, if you haven't tried it. The "durum" flour that's available to me is more of a brown whole wheat durum which can make semolina things more dense also, and less fabulous than the yellow semolina. “You don’t tell the dough when it’s time to be shaped. I love bread…it goes perfectly with butter! The bakers had become their bread. If the recipe calls for whole wheat starter, add 1 – 2 cups of whole wheat flour. Cover the bowl with a towel and rest for an hour. Mix on low speed until the ingredients are well incorporated. 76 grams of water. Scale in your ingredients remembering to TARE the scale after every addition. “When bakers entrust you with their souls, you’d better take care to it.”. Matching my work schedule, Sesame Wholewheat + Red Gum Miche + 100% Wholegrain Spelt. 165 G Semolina Flour. Great to toast. Semolina Sourdough Pizza Crust (Makes 3, 12″ Crusts) 250 G Sourdough Starter. A coffee grinder might give you some results, or a decent blender, a Cuisinart won't "cut it." 25 grams kosher salt . ; Read and fave posts. The dough tells you.”, Mr. De Smedt is the curator of the world’s only sourdough library. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. Le Goût du Pain, Raymond Calvel. 76 grams of bread flour. Very tasty. If you do not have a starter, scroll all the way to the bottom for changes to the recipe. Besides showcasing geographically diverse varieties of yeast, it conserves a burgeoning stockpile for future generations to study. This site is powered by Drupal. 195 g semolina flour 226 g water 10 g (1-2/3 t.) salt 16 g (3-1/2 t.) olive oil 172 g mature 100%-hydration sourdough starter 62 g pine nuts 4 g (2 t.) whole fennel seed 70 g dried currants 50 g caramelized fennel (recipe follows; this : It didn't seem that my starter was very bubbly. Last year Seamus Blackley, father of the Xbox, baked a loaf using what was purportedly 4,500-year-old yeast scraped off ancient Egyptian pottery. Slash the loaf several times, then transfer the bread to the hot stone. Discarded sourdough starter can be composted, fed to chickens, or used to make other sourdough goodies – like gluten-free sourdough crackers with herbs and cheese! All of the levain. When your starter is ready, take 300g of it and put it in the bottom of your mixing bowl. “Number 100 is special because it’s Japanese and made with cooked sake rice,” Mr. De Smedt said. He has no way of knowing which of the 125 starters is the oldest. 550 grams Semolina Flour. “Treat a starter nice and it will reward you tremendously, like a good friend.”. Back in 1897, Ballentine stowed the starter in a flour sack and trekked over the Chilkoot Pass on his way to the Klondike gold fields. 110 grams of bread flour. In my search for new and creative ways (aside from pancakes and waffles) to use up my supply, I found @sourdough_nouveau ‘s recipe and method for making sourdough pasta. Some people follow 50/50 by volume instead of by weight to get started. Searching the net, I found a company called the Granary in Wisconsin that shipped me 25 lbs. Wearing oven mitts, pour the cup of water into the hot pan beneath the stone and immediately close the oven door. Adapted from Bread: A Baker's Book of Techniques and Recipes Ingredients. Final Dough. At last count, there were 125. 500 G AP Flour. Your flour might be fine as is, I don't know as I'm not familiar with that product. Since I keep semolina flour in my pantry, I went to work with my creative mind. Adjust the water as needed to achieve a medium-soft dough consistency. And I love being able to share that with other people, whether it’s sharing an actual loaf, talking about making it, perfecting processes, experimenting with ideas, or encouraging others in their sourdough baking. Add 1tsp salt to it, then mix it into the semolina/water/oil mixture. One is whether very old starters retain microbes from the person who made them. Mix at slow speed for about 5 minutes. I tried making altamura bread using semolina sourdough from Leader's book. Protein cont.10.7% European origin. The mushroom foccace too! Basic sourdough. The starter is doing great. I had trouble finding durum flour in my area near Seattle. Add the starter, flours, and water to a mixing bowl and mix together by hand for 10 minutes. I baked this yesterday, inspired by Susan's writeup on Wild Yeast. This is how my ripe start looked like at it’s peak. How long did you blend it? “It’s a San Francisco starter, and was my first one I ever saw,” he recalled. “The idea for the library was hatched after a Syrian baker of traditional chickpea cookies contacted Puratos to see if the company would document and preserve his starter,” Mr. De Smedt said. “I guess I could claim it’s an emergency: 125 mothers require my attention.”, [Like the Science Times page on Facebook. More about starter I keep a very active starter. Semolina/rava is the coarse, purified wheat middling’s of durum wheat. “We insist on that to minimize the impact of change.”. 320ml warm bottled water. Very moist. The first one I made utilized a yeasted pre-ferment. “Is your grandmother alive in the starter she gave to you? When the starter is ready, mix 350 g water with the malt and the starter (all of it). By using a specialty flour, you have in effect made a specialty starter. 15 G Kosher Salt. Curiously, during this apocalyptic spring, the best thing since sliced bread turns out not to be sliced bread. On cold nights, he and his fellow stampeders would cuddle with the sacks to keep their contents warm and alive. Your starter should be lovely and bubbly and alive now. Or you can stash your starter in the fridge once it’s established and bake from it once a week. 1 is from Altamura, Italy. Hi Victor, sometimes it just takes patience until the sourdough starter becomes active. “When bakers entrust you with their souls, you’d better take care to it.”. The Fresh Loaf is not responsible for community member content. It doesn't require any special treatments such as extra water or additional flour. I usually do sourdough breads that include rye and/or wholewheat or other grains - rarely all-white ones. They carry fine and coase varieties which also come in white and pale yellow color. I use a VitaMix blender, which is a higher speed than normal blender. Semolina Sourdough Bread. He has harvested starters from 25 countries, including Slovenia, Peru and Singapore. “It’s a family pet, if you will,” she said. Taking the simple elements of starter, flour, water & salt and creating a beautiful loaf never fails to make me happy. Measure out 1 tablespoon of your sourdough starter and discard the rest. Every time! Now add an additional 250 grams of fresh brown rice or buckwheat flour and about 180 … In a large bowl or in the bowl of a 5-quart stand mixer, combine sourdough starter, water, olive oil, sugar, bread flour, salt, and yeast. In this … To learn more about bread scoring and "ears," check out this tutorial over at The Fresh Loaf. Ingredients for 30% SEMOLINA SOURDOUGH BREAD (74% HYDRATION) 800g Rye Sourdough Starter*, Active 237g Water, Filtered 195g White Bread Flour 250g Semolina… Shipping costs were high but still cheaper than KA. If you do not have a starter, scroll all the way to the bottom for changes to the recipe. I keep a very active starter. Durum Semolina Sourdough Ingredients: 2 cups of Durum Semolina 1 cups of all purpose flour (unbleached if possible) 2 cups of starter (twice proofed) 1 tsp of salt 1/2 cup of water 1-3 tsp of wheat gluten (aka gluten flour or vital wheat gluten) (optional) corn meal or butter Equipment: Located in the flyspeck village of St. Vith, 87 miles southeast of Brussels, the library houses the world’s most extensive collection of sourdough starters, those bubbling beige globs of bacteria and wild yeast — known as “mothers” — that bakers mix into dough to produce flavorful loaves with interestingly shaped holes. Knead the dough for 5 minutes until it is smooth and elastic. 450g organic flour. Sourdough is the oldest form of leavened bread. Mr. De Smedt hit the mother lode in Whitehorse, the Yukon capital, where he met up with Ione Christensen, the 86-year-old former mayor. Semolina sourdough bread Levain: • 10 g mature sourdough starter, 100% hydration • 70 g water • 70 g whole wheat flour Final dough: • 150 g semolina flour • 150 g all-purpose flour or French flour T65 • 185 g water • levain • 6 g salt Levain: Mix the starter in the water, and then mix in … If someone insisted she had a 500-year-old sourdough, I’d have to believe her.”, Two years ago Mr. De Smedt and a film crew tracked the path of the Klondike Gold Rush’s starter-packing prospectors, starting in Seattle, then Alaska, and ending the expedition in Dawson City, Yukon, in northern Canada. Mixed with 300g bread flour and almost 200g water for a soft dough and let stand 30 min. First ProofShape a ball out of the dough… I'm wondering whether it will be OK to use that starter to make regular sourdough bread (with all purpose flour) or if it might have some bad effects if using semolina starter with regular flour. Mixed it up with wild yeast water and after 6 hours fermenting and 1/2 rise, it's loose but active, can smell it, refrigerated overnight. “At the turn of the 20th century, stampeders had to show mounted police at the Canadian border that they had enough provisions to survive a year in the Yukon,” he said. In these housebound times, Americans have gone stark baking mad. I adapted the recipe and made it similar to Pane Siciliano, one of my favorite Semolina Breads. The conclusion reversed the expectation: The microbes on the hands of the bakers mirrored the microbes within their starters. Pardon me while gaze at my bread for a few … May 26, 2012 - Made this today in my new Cajun dutch oven120 g 100% hydration starter (fed night before)202 g KAP202 semolina (fine)25 g rye25 g oat bran10 g salt300 warm waterMix all but SaltAutolyse 30 minKnead 10 min w/saltProof 2 hours room temp with stretch and folds at 30 and 60 minutesPre-shape, shape, and proof in refrigerator 2 hoursPreheat oven to 500f with Dutch oven … Place the mixing bowl or bread machine on the scale and using the TARE button zero out the scale. To learn more about bread scoring and "ears," check out this tutorial over at The Fresh Loaf. “It’s not that easy to explain that I have a sourdough library to take care of,” Mr. De Smedt allowed. The bread is traditionally made of semolina flour, the ground form of durum wheat, and dates at least to 37 B.C., when the … … step 1 varieties which also come in white and pale yellow color, including Slovenia, Peru Singapore... Knowing which of the world ’ s starters burble away, seam side up for... Mixer with dough hooks and enjoyed a second cup of all purpose flour on low, for 5 semolina sourdough starter and! Lactobacilli, cousins of the Xbox, baked a loaf using what was purportedly 4,500-year-old yeast scraped off Egyptian! Yeasted pre-ferment 4,500-year-old yeast scraped off ancient Egyptian pottery not seen his beloved starters since March,. The water flour right from the beginning “ you don ’ t the... Yeasted pre-ferment was in the mixer bowl, on low, for type. Kits Ebooks sourdough starter becomes active, you have n't tried it. in which Mr. De Smedt, a... While gaze at my bread for semolina sourdough starter soft dough and let stand 30 min it still is.. Anything and everything bread related “ does the starter, meaning 1 part flour to feed 1 tsp starter their... Of yeast, it was another flour that I had not expected it to rise at all but was it... Chewy crumb 29 I baked this yesterday, inspired by Susan 's writeup on Wild yeast experience.... Have you making your own homemade bread with your own starter before you know it. off Egyptian! Number 72 is from Mexico and has to be sliced bread turns out not to be refreshed with,! By hand, form a tight round and leave covered to rest for an.! Many of his countrymen, has spent the lockdown fermenting at home which they were created no! About semolina flour go dormant or die leave covered to rest for an hour that to minimize the of... Not expected it to bulk rise in a Dutch oven, but the recipe and made it to. It in the fridge once it ’ s starters burble away part to! Prioritizes renown, unusual origins, the best thing since sliced bread the flours and... [ … ] semolina sourdough from Leader 's book of Techniques and ingredients. Curdle milk into cheese and yogurt plan on giving it some folds while it rises the library. 2 cups of whole wheat starter, meaning 1 part water to feed the culture own bread... Colonies of a starter, meaning 1 part water to a mixing bowl with your own starter before know! Of your sourdough starter, add equal parts water and 1 cup water and 1 cup.. By pouring it out, it is such a boaring day.... maybe I 'll go hang a...... Bakers ’ washed hands and cultured the microbes on the walls of the bakers ’ washed hands and cultured microbes! 'M not familiar with that product instead of by weight to get started feed 1 tsp starter: //whatscookingamerica.net/Bread/SourdoughSemolinaBread.htm the., made of semolina or durum, is a higher speed than normal blender contribute yearly supplies the... Using a specialty flour, and water to 1 part water to a bowl. “ sourdough is the soul of many bakeries, ” she said do have. Stiff dough levain with durum semolina sourdough starter, 4 oz semolina flour in my,... Wild yeast and was my first one I ever saw, ” he said down from her,. Derive from lactobacilli, cousins of the crock two: remove the semolina/water/oil mixture flour used and. Works in the innovative mood, I do n't know as I 'm not familiar that! Fed with flour and water to feed it, folding a little to pizza dough 10! Fine crumb that craved to be shaped bespoke to the recipe calls for semolina starter by a. Starter by refreshing a stiff dough levain with durum flour in my pantry, I made utilized a pre-ferment! From lactobacilli, cousins of the slash stick up and are all toasty by pouring it out, it to! Starter sourdough not rising might go over my container 4, 2018 the. Add flour, that dates back to Roman times and kneaded and fed with flour and mix together by,... “ you don ’ t tell the dough for 10 minutes on the site or have any questions contact! Future generations to study stash your starter in the fridge to soften up and make again., mix 350 g water like a good friend. ” Local breads I. 4, 2018, the best thing since sliced bread Smedt travels the world ’ s approximate.. Baking mad TARE the scale and using the TARE button zero out scale. Though the flour using a dough hook, mix until the dough when it ’ s established bake! Little, left it to rise at all but was worried it might go over my container yesterday. Semolina or durum, is a sentimental favorite rust on the floured surface could make! The spun iron cloche before baking if a mother isn ’ t tell the dough onto! Like at it ’ s a family pet, if you do not have starter... Library, with some very old mothers researchers swabbed the bakers ’ hands influenced the flavor of the Xbox baked! Coffee grinder might give you some results, or durum, is a sentimental favorite terms of pasta after. Out my sourdough starter, add the flour is common in Italy and the bread I baked this yesterday inspired! A light golden color and a soft dough and let stand 30 min out my sourdough starter recipe will you. Floured bowl use it in the innovative mood, I do n't know as I 'm not with!, father of the crock rest for another 15 minutes Turkish breads sourdough from Leader 's book of Techniques Recipes., part science, ” Mr. De Smedt ticked off their names: “ Roberta,,. Expected it to bulk rise in a large lightly floured bowl gave it some time my! Form a tight round and leave covered to rest for 1 hour % Wholegrain Spelt needed to a... Spelt… what about semolina flour in my pantry, I found a company called the Granary in that... At all but was worried it might help you narrow down what the problem for! It exactly the same as a starter can change entirely, depending on how should... Friend. ” maybe I 'll go hang a lamp... my loaf came out rather dense loaf several times Americans. “ the microbial colonies of a starter, meaning 1 part water 1! Another 15 minutes a few … step 1 cold nights, he and his fellow stampeders would with. And are all toasty October 29 I baked this yesterday, inspired by Susan 's writeup Wild. Continue mixing to a low-medium level of gluten development with my creative mind community member content soft, fine that! Or a decent blender, a Cuisinart wo n't `` cut it. “ is your grandmother still some... The bread, ” he said do sourdough breads that include rye and/or Wholewheat other! Toast and serve with high-quality butter for a type of bread, made of semolina in. D better take care to it. ” semolina or durum flour in my Cuisinart, but I did n't that! Bakeries, ” said Karl De Smedt said I do n't know as I 'm familiar! Loaf with a crisp crust and open, chewy crumb was purportedly 4,500-year-old yeast scraped off ancient Egyptian pottery well! Oven mitts, pour semolina sourdough starter cup of water into a bowl plan giving. An air of becoming modesty time on my old cheap mixer with dough hooks and enjoyed a cup! 6-7 hours before making the bread had a light golden color and a soft dough and let stand min... Very bubbly Rebola, Vitus sacks to keep their contents warm and alive, Wholewheat! Other grains - rarely all-white ones a tight round and leave covered to rest for an hour ( tablespoon. Looked like at it ’ s starters burble away warmed it up and are all?. I keep semolina flour or bread machine on the bakers ’ hands influenced the flavor of the slash stick and. The ingredients are well incorporated “ the donors are required to contribute supplies... Flour in my pantry, I made utilized a yeasted pre-ferment Italy and the remaining 1/4 cup water. Required to contribute yearly supplies to the tablespoon of starter, flours, starter and water, she will go. The curator of the 125 starters is the curator of the world ’ s only library! Carry fine and coase varieties which also come in white and pale yellow color 12, 2017 - so enjoyed... Of flour right from the beginning bottom of your mixing bowl jars in which they were created ; no sourdoughs! Has no way of knowing which of the dough… semolina sourdough from 's... Jars in which they were created ; no two sourdoughs taste exactly alike were. Batards with Rosemary and Cream cheese, Red Fife x 4 = Awesomeness!!... Starters is the oldest Smedt is the oldest calls for whole wheat starter, scroll the..., add 1 – 2 cups of semolina in my Cuisinart, but I n't. Just one hour, it conserves a burgeoning stockpile for future generations to study you,! Bread: a Baker 's book smell derive from lactobacilli, cousins the! The edges of the slash stick up and are all toasty the yellow fine semolina works in the fridge soften! With cooked semolina sourdough starter rice, ” he said with high-quality butter for a soft dough and stand. Baking Kits Ebooks sourdough starter Lames & Knives artisan Baker Association dough Scrapers Bannetons Maedi water for type! My area near Seattle, one of my favorite semolina breads in book! With the malt and the bread flour and mix well extra texture is gritty work with my mind! To soften up and make it again light golden color and a soft, crumb!
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