Latest / From My Planit to Yours... / Episode 71: An Italian Man & The Peanut Butter Queen Walk into a Kitchen...

Transcript

Episode 71: An Italian Man & The Peanut Butter Queen Walk into a Kitchen... · From My Planit to Yours...

• 0:00
  SPEAKER_01: Hey guys, I'm Blizzard Planit.
• 0:01
  SPEAKER_01: This is From My Planit to Yours.
• 0:03
  SPEAKER_01: The I stands for intucentric™.
• 0:06
  SPEAKER_01: Leading with our intuition,
• 0:08
  prioritizing self-control and self-expression while holding space to
• 0:11
  connect with others.
• 0:13
  Todaywe'reherewithMariowhowillbeteachingushowtomakesourdoughand
• 0:18
  focaccia and we'll be making Planit Butter Focaccia art and a giant Planit
• 0:24
  Butter
• 0:25
  SPEAKER_01: Nutter sandwich with the first ever official jar properly labeled
• 0:31
  SPEAKER_01: Hey, Mario.
• 0:32
  SPEAKER_00: Hi.
• 0:34
  SPEAKER_01: Thanks for joining us.
• 0:36
  SPEAKER_00: Thank you for coming.
• 0:37
  SPEAKER_01: So how did you get started on making the sourdough?
• 0:40
  SPEAKER_00: Well,
• 0:41
  SPEAKER_00: I was living on a boat doing cross-ocean trip,
• 0:44
  SPEAKER_00: and of course we wanted to have some bread,
• 0:47
  SPEAKER_00: so we started to make bread.
• 0:49
  SPEAKER_00: And then when I came back home, I just kept going.
• 0:55
  SPEAKER_00: Easy enough.
• 0:56
  Yeah,
• 0:56
  it's so good,
• 0:56
  you know,
• 0:57
  like better than what you buy in the supermarket.
• 1:00
  SPEAKER_01: And it's the Italian roots maybe.
• 1:04
  SPEAKER_01: Oh, where are we?
• 1:06
  SPEAKER_01: We're in Villa Shantitara.
• 1:09
  SPEAKER_01: I always say it wrong.
• 1:10
  SPEAKER_00: Yeah, in Senor.
• 1:11
  SPEAKER_01: In Senor, Bali.
• 1:13
  SPEAKER_01: So if you ever want to come to Senor, this is where you stay.
• 1:16
  SPEAKER_01: Villa Shantitara.
• 1:18
  SPEAKER_01: All right.
• 1:19
  SPEAKER_00: All right.
• 1:19
  SPEAKER_00: So we can start with the water.
• 1:22
  SPEAKER_01: A little buggy.
• 1:23
  SPEAKER_01: 500 ml.
• 1:24
  SPEAKER_00: Okay.
• 1:24
  SPEAKER_00: I'm going to take off the Planit Butter ring.
• 1:29
  thiswaterisnotvodkayeahit'savodkabottlebutitisjustwaterokay500my
• 1:35
  very first question was answered okay go this is 500 milliliters and then
• 1:41
  thenwe
• 1:45
  have the starter oh wait we didn't introduce morgan guys this is morgan our
• 1:51
  little
• 1:52
  SPEAKER_01: flour mic security guard is the baker the baker oh the official baker
• 1:59
  SPEAKER_00: Okay, so we need 320 gram of starter.
• 2:05
  SPEAKER_00: Starter is made by water and flour.
• 2:08
  SPEAKER_00: The water in this case is made from fermentation of apples.
• 2:13
  SPEAKER_01: Cool.
• 2:14
  So how long does,
• 2:15
  how do you get the water from,
• 2:17
  like how does that,
• 2:18
  how do you do that?
• 2:18
  Just chop some,
• 2:20
  some apple inside the water and leave it there for a couple of days.
• 2:25
  SPEAKER_01: Oh, cool.
• 2:30
  SPEAKER_01: What type of apples?
• 2:31
  SPEAKER_01: Does it matter?
• 2:31
  SPEAKER_00: Doesn't matter.
• 2:32
  SPEAKER_01: Oh, okay.
• 2:33
  SPEAKER_00: Cool.
• 2:33
  SPEAKER_00: Okay, so we have this one.
• 2:36
  SPEAKER_01: The apple probably gives it a cool extra little flavor.
• 2:39
  SPEAKER_00: Sweet taste, and also it's got some little sugar inside the apple.
• 2:43
  SPEAKER_01: Yeah.
• 2:44
  SPEAKER_00: So it makes... Natural sugar.
• 2:46
  SPEAKER_00: Yeah, natural sugar.
• 2:48
  SPEAKER_01: Because then, because sourdough doesn't have sugar in it, right?
• 2:50
  SPEAKER_00: No.
• 2:51
  SPEAKER_01: Sourdough is a healthy bread, basically.
• 2:54
  SPEAKER_01: Fermented, better for digestion.
• 2:56
  SPEAKER_01: We love that.
• 2:58
  SPEAKER_00: And now?
• 2:58
  SPEAKER_00: So this one.
• 3:01
  SPEAKER_00: Then we gonna add 35 gram of... Sweet potato powder?
• 3:13
  SPEAKER_00: Sweet potato flour.
• 3:14
  SPEAKER_01: Flour.
• 3:15
  SPEAKER_01: Sweet potato flour because then we can make it purple or possibly green.
• 3:18
  SPEAKER_00: Or possibly, it depends on I don't know what.
• 3:22
  SPEAKER_01: We don't,
• 3:22
  we need a food scientist if there's anybody out there because Mario has
• 3:26
  discovered
• 3:27
  SPEAKER_01: that sometimes if you add a certain amount of sweet potato flour,
• 3:32
  SPEAKER_01: it turns green,
• 3:33
  SPEAKER_01: the bread,
• 3:33
  SPEAKER_01: but sometimes it turns purple,
• 3:35
  SPEAKER_01: which would make more sense because it's a sweet potato.
• 3:38
  But I was thinking that it would be the fermentation of the water fermentation,
• 3:42
  right?
• 3:43
  Because of the apple,
• 3:45
  maybe something from that causes it to mix and turn green.
• 3:49
  SPEAKER_01: That would make sense to me.
• 3:51
  SPEAKER_01: But I don't know.
• 3:52
  SPEAKER_01: That's my theory.
• 3:53
  SPEAKER_01: What's yours?
• 3:55
  SPEAKER_01: Wait.
• 3:56
  SPEAKER_01: What's your theory?
• 3:57
  SPEAKER_00: The amount, I think.
• 3:58
  SPEAKER_00: The amount of flour in it.
• 4:00
  Because also before I used the apple,
• 4:02
  it was turning green without the apple.
• 4:05
  SPEAKER_01: Oh, really?
• 4:05
  SPEAKER_01: Oh.
• 4:06
  SPEAKER_01: So my theory is wrong.
• 4:07
  Now we're going to grind the peanuts because we're going to make a peanut salad.
• 4:18
  SPEAKER_00: Peanut.
• 4:25
  SPEAKER_01: I'm very sensitive to noises.
• 4:29
  SPEAKER_01: But I feel a little buggy.
• 4:37
  SPEAKER_01: Drum roll.
• 4:37
  SPEAKER_01: Enough roll.
• 4:43
  SPEAKER_00: Have you ever made bread before?
• 4:46
  SPEAKER_00: Yesterday.
• 4:48
  SPEAKER_01: Yeah, yesterday when we recorded the first time.
• 4:51
  SPEAKER_01: We recorded yesterday for you guys and
• 4:56
  noaudiosowegettolearntwicenowi'maprookayyoumixokayseeyesterdayi
• 5:09
  was holding it from up here and i learned you gotta go down there for more
• 5:12
  control
• 5:20
  SPEAKER_01: but the same amount of love is going to go into it
• 5:32
  SPEAKER_00: My turn.
• 5:32
  SPEAKER_01: Okay.
• 5:38
  SPEAKER_01: Okay, so you've lived here for 26 years?
• 5:41
  SPEAKER_00: In Bali, yeah.
• 5:42
  SPEAKER_01: In Bali.
• 5:43
  SPEAKER_01: Yeah.
• 5:43
  SPEAKER_01: And how long have you been making the bread?
• 5:48
  SPEAKER_00: Oh, basically like 20 years.
• 5:51
  SPEAKER_01: Wow.
• 5:54
  SPEAKER_01: So you do the focaccia or sourdough and you...
• 6:00
  SPEAKER_01: Do you ever make like a sweet bread?
• 6:02
  SPEAKER_01: Like a chocolate chip sourdough?
• 6:03
  SPEAKER_00: No, but I try to make grissini.
• 6:07
  SPEAKER_00: I make bagel.
• 6:09
  SPEAKER_01: Really?
• 6:10
  SPEAKER_01: Now we're talking.
• 6:13
  SPEAKER_01: New York bagel.
• 6:14
  SPEAKER_01: You gotta make a pizza bagel.
• 6:17
  SPEAKER_00: Pizza bagel?
• 6:18
  SPEAKER_01: Have you ever had one?
• 6:19
  SPEAKER_00: No.
• 6:20
  SPEAKER_01: Have you guys?
• 6:21
  SPEAKER_01: Okay.
• 6:23
  SPEAKER_01: Pizza bagels are amazing if you do it right.
• 6:25
  SPEAKER_01: But it has to be a real bagel.
• 6:26
  SPEAKER_01: I would trust your bagel.
• 6:27
  SPEAKER_01: But most bagels I don't trust.
• 6:30
  SPEAKER_01: The other day I went to a restaurant and they had a bagel on the menu.
• 6:32
  SPEAKER_01: And again, we're in Bali.
• 6:33
  SPEAKER_01: So I asked them, how do you make the bagel?
• 6:36
  SPEAKER_01: And they said, it's bread.
• 6:38
  SPEAKER_01: It's a type of bread.
• 6:39
  SPEAKER_01: I said, bagel is not a type of bread.
• 6:42
  SPEAKER_02: What is it?
• 6:43
  SPEAKER_01: And they wouldn't tell me how they made it.
• 6:44
  SPEAKER_01: And I was like, well, what type of bread?
• 6:46
  SPEAKER_01: And they were like, oh, it's bagel.
• 6:48
  SPEAKER_01: And they just kept repeating.
• 6:49
  SPEAKER_01: So I was like, I do not want to eat that bagel because I do not trust it.
• 6:53
  SPEAKER_01: But if you made it similarly to this, I would try it.
• 6:56
  And then we could make,
• 6:57
  you just get tomato sauce,
• 6:59
  cheese,
• 6:59
  and make it a pizza bagel.
• 7:01
  SPEAKER_00: I like the bagel with the salmon.
• 7:03
  ohthat'salwaysgoodihadthatyesterdayonthewayhereactuallybutit'sa
• 7:08
  protein bagel it's not a real bagel it's a protein bagel it doesn't even taste
• 7:11
  like
• 7:12
  a bagel but it's the shape of a bagel and i did the salmon and cream cheese and
• 7:16
  the
• 7:16
  papaya jam which if you're an instagram subscriber you guys saw it i showed
• 7:21
  youthe
• 7:21
  papayajamandtheplanetbutternutterandiputitonthebagelonthewayover
• 7:25
  here it was delicious again instagram subscribers got to see that all right
• 7:32
  the
• 7:32
  SPEAKER_01: papaya jam
• 7:33
  SPEAKER_01: I have it over there.
• 7:37
  SPEAKER_01: Now what?
• 7:38
  SPEAKER_00: And now, impastare.
• 7:40
  SPEAKER_01: Impastare.
• 7:45
  SPEAKER_01: What does that mean?
• 7:46
  SPEAKER_01: Oh, that's the kneading.
• 7:47
  SPEAKER_01: The kneading.
• 7:48
  SPEAKER_01: Translation from Italian, impastare, is kneading.
• 7:56
  SPEAKER_01: My turn?
• 7:58
  SPEAKER_00: Wait.
• 7:59
  SPEAKER_01: Chuck it.
• 8:00
  SPEAKER_00: Chuck it there.
• 8:02
  SPEAKER_01: You haven't heard it yet in this episode,
• 8:04
  SPEAKER_01: but Mario has said,
• 8:06
  SPEAKER_01: Chuck it,
• 8:06
  SPEAKER_01: about 17 times,
• 8:08
  SPEAKER_01: and 10 of those times,
• 8:10
  SPEAKER_01: it was not,
• 8:11
  SPEAKER_01: he didn't mean it,
• 8:13
  SPEAKER_01: and there was multiple mistakes because of it.
• 8:16
  SPEAKER_01: But mistakes is what make this fun.
• 8:21
  SPEAKER_00: Okay, your turn.
• 8:22
  SPEAKER_01: My turn.
• 8:27
  SPEAKER_00: Press it.
• 8:29
  SPEAKER_01: No fingers.
• 8:30
  SPEAKER_00: No fingers.
• 8:31
  SPEAKER_01: Yesterday, again, guys, I learned that one.
• 8:34
  So this is cool because now I can tell you guys what I've learned already.
• 8:40
  SPEAKER_01: Yesterday I was using my whole hand and he was like, no.
• 8:45
  SPEAKER_01: He did not yell, but very passionately said, don't do that.
• 8:53
  SPEAKER_01: I'm going to mess up the bread.
• 8:56
  SPEAKER_01: Oops.
• 8:57
  SPEAKER_01: Like that.
• 8:59
  SPEAKER_01: All right.
• 9:00
  SPEAKER_01: Still?
• 9:02
  SPEAKER_00: Yeah, a lot.
• 9:03
  SPEAKER_01: More.
• 9:04
  SPEAKER_00: More, more.
• 9:07
  SPEAKER_01: Chuck it.
• 9:09
  SPEAKER_01: This is different.
• 9:10
  SPEAKER_00: You change the consistency.
• 9:12
  SPEAKER_00: To what?
• 9:14
  SPEAKER_00: To a more smooth thing that doesn't stick much on the granite.
• 9:20
  SPEAKER_01: Okay.
• 9:21
  SPEAKER_01: Yeah.
• 9:22
  SPEAKER_01: Right now, guys, it's very sticky and very... Like...
• 9:29
  spongy almost rough rough but i want them to understand the texture of like
• 9:35
  thehow
• 9:36
  doyouiguessit'sroughandyeahbutlikewellthat'sthepeanutsnoornoyeah
• 9:45
  but also the texture you can you will see later become more smooth even more
• 9:49
  like
• 9:49
  pudding well not really okay okay use this to clean your hand and let me keep
• 9:57
  going
• 9:58
  okay not the professional handle this this oh that's what this is like the
• 10:03
  kids
• 10:03
  shovel this is the kids corner so I'm gonna take this part this is the fun side
• 10:09
  so
• 10:09
  wetakethispartoffmyhandandthenwedothesamethingonthislikeababyone
• 10:14
  that he's doing because I'm not the professional but I still want to have fun
• 10:19
  yay
• 10:23
  SPEAKER_01: so this is my baby one can we make a baby sourdough hey
• 10:30
  SPEAKER_01: That's a nice way to say no.
• 10:34
  SPEAKER_00: Okay, we're nearly there.
• 10:36
  SPEAKER_00: And then... And then when it's nice and smooth... I'll just boogie.
• 10:44
  SPEAKER_00: Can you see?
• 10:49
  SPEAKER_01: Much smoother.
• 10:50
  SPEAKER_00: Yeah.
• 10:51
  SPEAKER_01: It looks so yummy.
• 10:51
  SPEAKER_01: It's a pretty purple right now.
• 10:52
  SPEAKER_01: I don't know.
• 10:53
  SPEAKER_01: I just can't see it.
• 10:55
  SPEAKER_01: Sorry.
• 10:58
  Soon we'll have a proper production team,
• 11:01
  along with the Planet Butter Jet,
• 11:03
  and you'll all see.
• 11:04
  SPEAKER_01: Okay.
• 11:11
  SPEAKER_01: Don't put any skin in there.
• 11:13
  SPEAKER_01: Look at that.
• 11:18
  SPEAKER_00: Okay.
• 11:23
  SPEAKER_00: Okay.
• 11:24
  SPEAKER_01: And now?
• 11:25
  SPEAKER_00: Now a little bit of flour.
• 11:27
  SPEAKER_01: What does that do?
• 11:30
  SPEAKER_00: It just came out of the granite.
• 11:35
  SPEAKER_01: To make it easy to pick up.
• 11:38
  SPEAKER_01: And we put it in the bowl?
• 11:39
  SPEAKER_00: And make a bowl.
• 11:42
  SPEAKER_01: So we put the flour on to make it easy to move,
• 11:45
  SPEAKER_01: and then we turn it into a bowl,
• 11:47
  SPEAKER_01: and then we put it in the bowl?
• 11:48
  Yes,
• 11:49
  and it's going to sit there for a couple of hours until we fold it again.
• 11:54
  SPEAKER_01: And it will rise in that time?
• 11:55
  SPEAKER_00: Yeah.
• 11:57
  SPEAKER_01: Oh, yeah, guys.
• 11:58
  SPEAKER_01: Yesterday, again, if you subscribe on Instagram, you get to see this.
• 12:02
  It poured over,
• 12:04
  and when we opened the container,
• 12:06
  it did like that cheesy pull thing.
• 12:09
  SPEAKER_01: But it's not cheese, it's bread.
• 12:11
  SPEAKER_01: And it was really cool and really pretty, like putty.
• 12:16
  SPEAKER_00: Done.
• 12:17
  SPEAKER_01: Magic.
• 12:23
  SPEAKER_00: Cool.
• 12:25
  SPEAKER_00: Now we leave it here.
• 12:26
  SPEAKER_01: Yay.
• 12:27
  SPEAKER_01: Sourdough, check.
• 12:30
  SPEAKER_00: And we cover it.
• 12:31
  SPEAKER_00: Done.
• 12:34
  SPEAKER_01: Okay.
• 12:35
  SPEAKER_01: And then?
• 12:37
  SPEAKER_00: Focaccia.
• 12:37
  SPEAKER_01: Focaccia.
• 12:40
  500.
• 12:41
  SPEAKER_00: Where is it?
• 12:41
  SPEAKER_01: Scale?
• 12:44
  SPEAKER_01: No.
• 12:44
  SPEAKER_00: Yeah, 500.
• 12:45
  SPEAKER_01: Of what?
• 12:46
  SPEAKER_01: Water?
• 12:46
  SPEAKER_00: Water.
• 12:47
  SPEAKER_01: Repeat.
• 12:53
  uhokaythreefourfivewaitatthetopokayican'tseethenumbersiwasjust
• 13:00
  counting i intuitively do this may i pass that to you wait what a little bit
• 13:10
  more
• 13:10
  SPEAKER_00: okay okay this one then we're gonna chuck all of these
• 13:21
  SPEAKER_01: Chuck it.
• 13:22
  SPEAKER_00: We're supposed to be 110.
• 13:30
  SPEAKER_00: Maybe.
• 13:37
  SPEAKER_01: Perfect.
• 13:39
  SPEAKER_01: So that's the starter.
• 13:41
  SPEAKER_01: And you prepare the starter when?
• 13:42
  SPEAKER_01: Yesterday?
• 13:44
  SPEAKER_01: How many hours does that starter need to sit?
• 13:48
  SPEAKER_00: Well,
• 13:48
  SPEAKER_00: you need to feed the starter with flour and water,
• 13:52
  SPEAKER_00: and then wait until it doubles,
• 13:53
  SPEAKER_00: and when it doubles,
• 13:54
  SPEAKER_00: you feed it again.
• 13:57
  SPEAKER_01: So you fill it halfway in a cup, and then it sinks and it grows.
• 14:03
  SPEAKER_00: Oh, you put like 100 gram of starter already that needs to be awakened.
• 14:08
  SPEAKER_01: Yeah.
• 14:08
  SPEAKER_00: And then you put 50 gram of flour and 50 ml of water.
• 14:12
  SPEAKER_00: 50 gram of flour.
• 14:20
  SPEAKER_01: You guys are getting the secret recipe.
• 14:22
  SPEAKER_00: Then we have, ah, we put oil, little bit.
• 14:30
  SPEAKER_00: Oil.
• 14:31
  SPEAKER_01: Oh, it looks pretty.
• 14:31
  SPEAKER_00: Hey, you know what we did?
• 14:32
  SPEAKER_01: The olive oil, oh.
• 14:34
  SPEAKER_01: Excuse me, everybody.
• 14:36
  SPEAKER_00: Yes.
• 14:36
  SPEAKER_00: We forgot the salt.
• 14:41
  SPEAKER_01: Salt.
• 14:44
  SPEAKER_01: What will the salt do?
• 14:45
  SPEAKER_01: Is it just for flavor or?
• 14:46
  SPEAKER_01: Yeah.
• 14:50
  SPEAKER_00: Salt, 17 grams.
• 14:54
  SPEAKER_01: Rewind.
• 15:00
  SPEAKER_01: That looks like snow.
• 15:05
  SPEAKER_01: Wait, there was... Whoa.
• 15:12
  SPEAKER_01: Kneading.
• 15:13
  SPEAKER_01: What is it called again?
• 15:15
  SPEAKER_00: Impastare.
• 15:16
  SPEAKER_01: Impastare.
• 15:21
  SPEAKER_01: And guys, the Planet Butter Nutter, I'm so excited to bring that in.
• 15:26
  SPEAKER_01: Because this was a whole mission in itself.
• 15:29
  SPEAKER_01: We'll get there.
• 15:34
  SPEAKER_01: Steady.
• 15:45
  SPEAKER_00: Okay.
• 15:52
  SPEAKER_00: Done again.
• 15:58
  SPEAKER_01: And now we put it with the olive oil and what?
• 16:02
  SPEAKER_00: No, this is the bread.
• 16:03
  SPEAKER_01: Oh, that's right.
• 16:04
  SPEAKER_01: That's not going together.
• 16:08
  SPEAKER_00: Are you out of your mind?
• 16:09
  SPEAKER_01: I am absolutely lost.
• 16:12
  SPEAKER_01: The amount of times I've been,
• 16:13
  SPEAKER_01: I call the wrong,
• 16:14
  SPEAKER_01: the bread,
• 16:14
  SPEAKER_01: because he says bread when he's talking about the sourdough,
• 16:16
  SPEAKER_01: but when he says focaccia,
• 16:17
  SPEAKER_01: he says focaccia.
• 16:18
  SPEAKER_01: So it's very confusing because to me they're both bread.
• 16:21
  SPEAKER_01: But he doesn't say sourdough, he says bread.
• 16:25
  SPEAKER_00: I put 20 of this.
• 16:27
  SPEAKER_01: Now this is more of the sweet potato for the color.
• 16:30
  SPEAKER_01: Maybe green, maybe purple.
• 16:32
  SPEAKER_01: Stay tuned.
• 16:33
  SPEAKER_00: Yeah.
• 16:34
  SPEAKER_00: Who knows?
• 16:35
  SPEAKER_01: We'll find out shortly.
• 16:37
  SPEAKER_00: I'm very excited.
• 16:39
  SPEAKER_01: And then... What's your favorite type of bread to make?
• 16:46
  SPEAKER_01: Let's see.
• 16:48
  SPEAKER_01: Which one?
• 16:49
  SPEAKER_00: Sourdough.
• 16:49
  SPEAKER_01: Sourdough is your favorite.
• 16:50
  SPEAKER_00: Yeah.
• 16:52
  SPEAKER_01: More than focaccia, obviously, since that's what you said.
• 16:57
  SPEAKER_01: So then, but the art, why don't you do sourdough art, only focaccia art?
• 17:03
  SPEAKER_00: Sourdough, you do the carving on top, you know?
• 17:08
  SPEAKER_01: Okay, so you do do sourdough art.
• 17:10
  SPEAKER_00: The scoring, you say.
• 17:11
  SPEAKER_01: Scoring.
• 17:14
  SPEAKER_01: Oh, yes.
• 17:15
  SPEAKER_01: I tried to do it.
• 17:16
  SPEAKER_01: It didn't go well, and I cut my finger.
• 17:19
  SPEAKER_01: Obviously.
• 17:21
  SPEAKER_01: Breaking grinders, cutting my finger.
• 17:25
  SPEAKER_01: I don't do great in the kitchen, guys.
• 17:28
  SPEAKER_00: All right, 600.
• 17:29
  SPEAKER_00: All right.
• 17:34
  SPEAKER_01: I like playing with the dough.
• 17:35
  SPEAKER_00: Prepare 13 gram of salt.
• 17:37
  SPEAKER_01: Okay.
• 17:40
  SPEAKER_00: 13?
• 17:40
  SPEAKER_00: 13.
• 17:40
  SPEAKER_00: Yeah, good plan.
• 17:44
  SPEAKER_01: Okay, we're on a salt mission now.
• 17:48
  SPEAKER_01: And then, what are you doing?
• 17:52
  mixing mixing it's not changing but it cannot be zero that doesn't make sense
• 17:58
  no
• 17:58
  start again like this one no remove the salt from top okay zero it says
• 18:14
  negative 13.
• 18:14
  SPEAKER_01: zero please now come on mr salt
• 18:22
  SPEAKER_01: Okay.
• 18:25
  SPEAKER_01: Still, oh, four.
• 18:26
  SPEAKER_01: Now we're counting the mission.
• 18:32
  SPEAKER_01: Twelve.
• 18:34
  SPEAKER_01: One more little beep.
• 18:38
  SPEAKER_01: Come on.
• 18:38
  SPEAKER_01: There we go.
• 18:39
  SPEAKER_01: Thirteen.
• 18:46
  SPEAKER_00: This is way softer because a lot of water and less flour.
• 18:50
  SPEAKER_01: For the focaccia.
• 18:52
  SPEAKER_00: Yeah.
• 18:54
  SPEAKER_00: The hydration is higher.
• 18:57
  SPEAKER_01: The what is?
• 18:58
  SPEAKER_00: The hydration of the dough is higher.
• 19:02
  SPEAKER_01: Hydration.
• 19:04
  SPEAKER_00: Hydration.
• 19:05
  SPEAKER_00: Hydration.
• 19:05
  SPEAKER_00: Hydration.
• 19:06
  SPEAKER_00: Hydration.
• 19:07
  SPEAKER_01: Hydration.
• 19:10
  SPEAKER_01: No?
• 19:10
  SPEAKER_00: Salt?
• 19:11
  SPEAKER_00: No.
• 19:12
  SPEAKER_00: At the end, because if you put the salt at the beginning... What happens?
• 19:16
  SPEAKER_00: It stops the rising... How do you say it?
• 19:22
  SPEAKER_00: I don't know.
• 19:23
  SPEAKER_01: Okay.
• 19:23
  SPEAKER_01: Do you have any funny boat stories of making the bread on the boat?
• 19:28
  SPEAKER_00: Not really.
• 19:29
  SPEAKER_01: No stories?
• 19:32
  SPEAKER_01: Then what's the point of making bread on a boat?
• 19:34
  SPEAKER_00: Eat.
• 19:36
  SPEAKER_01: Oh.
• 19:39
  SPEAKER_01: Well, if you think of any, that would be fun.
• 19:43
  SPEAKER_00: Okay.
• 19:44
  SPEAKER_00: Salt.
• 19:46
  SPEAKER_00: Salt.
• 19:49
  SPEAKER_00: Salt.
• 19:50
  SPEAKER_01: I'm making faces at everybody.
• 19:52
  SPEAKER_00: Where's the green thingy?
• 19:54
  SPEAKER_01: Salt has been entered.
• 19:59
  SPEAKER_01: Has been entered.
• 20:01
  SPEAKER_00: Okay.
• 20:03
  SPEAKER_01: And now we... Okay.
• 20:10
  SPEAKER_01: What did you put on the bread on the boat or did you only eat the bread?
• 20:13
  SPEAKER_01: I must know.
• 20:14
  SPEAKER_00: Bread and butter and jam and...
• 20:20
  SPEAKER_00: Whatever.
• 20:22
  SPEAKER_01: And was it easy to make on a boat?
• 20:24
  SPEAKER_00: Yeah, same.
• 20:26
  SPEAKER_01: Did you have an oven?
• 20:27
  SPEAKER_01: You had a kitchen on the boat?
• 20:28
  SPEAKER_01: Of course.
• 20:29
  SPEAKER_01: Not in the sun?
• 20:32
  SPEAKER_01: No, no.
• 20:33
  SPEAKER_01: Have you ever tried to make an egg in the sun?
• 20:35
  SPEAKER_01: You know how they put like the fried egg on a concrete?
• 20:39
  SPEAKER_01: Have you ever seen that?
• 20:40
  SPEAKER_00: No.
• 20:41
  SPEAKER_01: Okay.
• 20:42
  SPEAKER_00: I saw it on the volcano.
• 20:44
  SPEAKER_01: Oh, cool.
• 20:45
  SPEAKER_01: Wait, can I try?
• 20:47
  SPEAKER_01: Please?
• 20:47
  SPEAKER_01: You saw it on the volcano, what does that mean?
• 20:49
  SPEAKER_01: Like in real life?
• 20:50
  SPEAKER_00: Yeah, in the steam of the volcano.
• 20:52
  SPEAKER_01: With an egg?
• 20:53
  SPEAKER_00: Yeah.
• 20:54
  SPEAKER_00: Egg and banana.
• 20:55
  SPEAKER_01: Banana?
• 20:56
  SPEAKER_01: Yum.
• 20:57
  SPEAKER_00: Steam banana.
• 20:58
  SPEAKER_01: Where was that?
• 20:59
  SPEAKER_00: Quintamani.
• 21:00
  SPEAKER_01: Right here?
• 21:01
  SPEAKER_00: Yeah.
• 21:02
  SPEAKER_01: So what did they, did you eat it or just watch?
• 21:06
  SPEAKER_01: No, we also eat it.
• 21:09
  SPEAKER_01: So you made an egg, did you bring sourdough to make a sandwich?
• 21:12
  SPEAKER_00: No.
• 21:16
  SPEAKER_00: Okay, we are one hour, 12 minutes for what we have in the oven.
• 21:22
  SPEAKER_01: What's in the oven?
• 21:23
  SPEAKER_01: I mean, how much longer?
• 21:25
  SPEAKER_00: Say that again, please.
• 21:28
  SPEAKER_00: What we have in the oven is ready to go out.
• 21:30
  SPEAKER_01: Okay, so we gotta get a move on.
• 21:34
  SPEAKER_00: Okay, this one is sitting here.
• 21:39
  SPEAKER_01: It smells delicious.
• 21:43
  SPEAKER_01: I'm so excited.
• 21:44
  SPEAKER_01: Bread!
• 21:45
  SPEAKER_00: We put the salt, we put the oil.
• 21:50
  SPEAKER_01: Peanut butter sandwich.
• 21:51
  SPEAKER_01: Planet butter sandwich.
• 21:54
  SPEAKER_01: This will be the second actually, because I made a huge oversized one.
• 21:59
  SPEAKER_01: So do you know challah bread?
• 22:01
  SPEAKER_01: Who?
• 22:01
  SPEAKER_01: Challah.
• 22:03
  SPEAKER_01: Challah.
• 22:03
  SPEAKER_01: It's called challah.
• 22:05
  SPEAKER_01: It's a Jewish bread.
• 22:06
  SPEAKER_01: It's this giant loaf of bread, like really big, really thick bread.
• 22:12
  that'sthebesticandotoexplainitandthere'slikeitlooksbraideditis
• 22:15
  braidedonthetopandkindofhaslikeaglazelooktoitlikeakindoflikea
• 22:20
  briocheitlookslikeandthenuhsoigotthisgiantloafofbreadandiwasat
• 22:25
  thisuheventamudwatereventmudwateristhisuhlikeuhnotcoffeecompany
• 22:33
  SPEAKER_01: mushroom drink
• 22:34
  SPEAKER_01: company, and they were hosting this event.
• 22:37
  SPEAKER_01: They let me have a whole table,
• 22:40
  SPEAKER_01: and I set up my book,
• 22:41
  SPEAKER_01: and I made a giant jar of the Planet Butter Nutter,
• 22:45
  SPEAKER_01: and I sat there with a whole row of sparkles,
• 22:49
  SPEAKER_01: and
• 22:50
  slicedhugepiecesofthisbreadandmadeandputtheentirejarofthepeanut
• 22:55
  SPEAKER_01: butter on the sandwich.
• 22:57
  SPEAKER_01: And it was this huge sandwich.
• 22:58
  SPEAKER_01: And then everybody was able to come over and hang out,
• 23:01
  SPEAKER_01: ask about the sandwich,
• 23:02
  SPEAKER_01: ask about the sparkles.
• 23:03
  SPEAKER_01: So they're like,
• 23:03
  SPEAKER_01: what the heck is this chick doing sitting on the floor of this cafe,
• 23:07
  SPEAKER_01: putting all this sparkles and everything.
• 23:10
  AndIdidaseparatelittlesectionofthebreadinsmallerchunksofthebread
• 23:15
  with everybody could come over and make their own little mini planet butter sandwiches.
• 23:20
  SPEAKER_01: It was very cute, very fun.
• 23:22
  SPEAKER_00: You know what we can do now?
• 23:23
  SPEAKER_01: What?
• 23:25
  SPEAKER_00: Take the stuff we prepared yesterday out of the oven.
• 23:28
  SPEAKER_01: Yay!
• 23:31
  So the bread we made yesterday where the audio didn't work is now ready now,
• 23:35
  which is awesome.
• 23:38
  SPEAKER_01: Obviously.
• 23:42
  SPEAKER_01: And we put the focaccia art.
• 23:44
  SPEAKER_01: So we made focaccia art with the Planet Butter logo on it.
• 23:52
  SPEAKER_00: How cool!
• 23:55
  SPEAKER_00: One.
• 23:56
  SPEAKER_00: Move this.
• 23:59
  SPEAKER_00: One.
• 24:01
  SPEAKER_01: I have a better angle.
• 24:02
  SPEAKER_01: I'm going to put that in there somehow.
• 24:06
  So we used eggplant to make the heart of the Planet Butter logo and then we used
• 24:11
  a
• 24:11
  SPEAKER_01: long string bean to use it as the ring for the heart.
• 24:17
  SPEAKER_01: And then we put, did I already tell you guys this?
• 24:19
  I feel like we talked about this already,
• 24:20
  but I can't remember which recording we did.
• 24:24
  Then we did red peppers for like firework kind of things and green chili and green,
• 24:30
  SPEAKER_01: no,
• 24:30
  SPEAKER_01: more string beans.
• 24:31
  Andthenwedidalittleredonionflowerwithacarrotstemandtomatoesand
• 24:38
  SPEAKER_01: rosemary all around it.
• 24:40
  SPEAKER_01: This one's the sourdough, obviously.
• 24:42
  SPEAKER_00: This is the mono-grain.
• 24:45
  SPEAKER_01: Oh, we did a peanut sourdough.
• 25:01
  SPEAKER_01: Cool.
• 25:03
  SPEAKER_01: Ta-da.
• 25:05
  SPEAKER_01: Oh, wait.
• 25:06
  SPEAKER_01: Check it out.
• 25:13
  road do you want to sponsor me we made also this one move the paper oh it smells
• 25:27
  so
• 25:27
  goodi'mscaredtotouchthatidon'twanttodothatyoushouldflipitdumband
• 25:40
  SPEAKER_01: then the heart one
• 25:49
  SPEAKER_01: The heart went so cool.
• 25:51
  SPEAKER_01: This is the one that I tried to draw the logo on and cut my finger.
• 25:58
  SPEAKER_01: What the fuck?
• 26:00
  SPEAKER_01: I'm so excited to eat.
• 26:06
  SPEAKER_00: Heart.
• 26:07
  SPEAKER_01: Yay.
• 26:10
  SPEAKER_00: That's it.
• 26:10
  SPEAKER_01: Cool.
• 26:11
  SPEAKER_01: Now we eat?
• 26:13
  SPEAKER_00: We made it.
• 26:13
  SPEAKER_00: Is this the time?
• 26:14
  SPEAKER_00: I have to cool down a little bit.
• 26:22
  SPEAKER_01: Okay.
• 26:22
  So the bread's going to cool down for a few minutes and then we get to eat.
• 26:27
  SPEAKER_01: Make Planet Butter Sandwich.
• 26:29
  SPEAKER_01: Which one do we use to make the Planet Butter Sandwich?
• 26:31
  SPEAKER_01: The peanut bread.
• 26:31
  SPEAKER_00: The peanut bread.
• 26:32
  SPEAKER_01: The peanut bread.
• 26:33
  We're going to use the peanut sourdough for the Planet Butter Nutter Sandwich.
• 26:38
  SPEAKER_01: Woohoo!
• 26:39
  SPEAKER_01: So cute.
• 26:44
  SPEAKER_01: No more injuries.
• 26:46
  SPEAKER_01: I've cut my finger already.
• 26:48
  SPEAKER_01: I think I did something else.
• 26:49
  SPEAKER_01: I don't even remember.
• 26:55
  Oh,
• 26:55
  the end piece is actually my favorite,
• 26:57
  so I would like to call dibs on that.
• 26:59
  SPEAKER_00: Let it cool a little bit.
• 27:04
  SPEAKER_01: It's purple!
• 27:07
  SPEAKER_01: None of them are green?
• 27:08
  SPEAKER_00: No.
• 27:10
  SPEAKER_01: Cool.
• 27:11
  SPEAKER_00: There's some parties.
• 27:13
  SPEAKER_01: It's a little tie dye bread.
• 27:18
  SPEAKER_01: Which, guys, reminds me.
• 27:20
  SPEAKER_01: So the Planet Butter Nutter,
• 27:22
  SPEAKER_01: if you were lucky enough to be on the YouTube Live,
• 27:24
  SPEAKER_01: which was my first time doing a YouTube Live,
• 27:27
  SPEAKER_01: I broke the grinder on the Live in the first 10 minutes.
• 27:30
  And then the next morning I figured out a solution to make the Planet Butter Nutter,
• 27:35
  SPEAKER_01: officially,
• 27:35
  SPEAKER_01: for those who have donated to get their jars.
• 27:38
  SPEAKER_01: I'm gifting jars to those who donate.
• 27:40
  SPEAKER_01: And we obviously needed peanut butter for this situation.
• 27:44
  SPEAKER_01: And with that, when I figured out the backup,
• 27:47
  fortheplanetbutternutteriputtherewasaburntpeanutinthebatsoitmade
• 27:56
  thebutterlikethenutteralittlebitsmokytastingandalittlebitgreen
• 28:01
  speaking of green so this is an interesting flavored version and we're gonna
• 28:06
  just
• 28:07
  playwithitokaynowdowedoitcanwemakethesandwichyeahgoforitokay
• 28:16
  where'stheuhwellyougottowehavetomakeourownyoumakeoneimakeoneso
• 28:21
  that'sokaybutiwantittobei'mgonnaokaycanicutthisinhalfpleasecan
• 28:27
  youthenyouarecuttingitoffnowweneedasandwichwellyou'retheguestof
• 28:35
  SPEAKER_01: honor so you can you make yours first
• 28:43
  SPEAKER_01: Oh, you go first.
• 28:44
  SPEAKER_00: I need a spoon.
• 28:46
  SPEAKER_01: A spoon.
• 28:48
  SPEAKER_00: A spoon.
• 28:50
  SPEAKER_01: How do you say spoon in Italian?
• 28:52
  SPEAKER_00: Cucchiaio.
• 28:53
  SPEAKER_01: Cucchiaio.
• 28:55
  SPEAKER_01: Cucchiaio.
• 28:56
  SPEAKER_01: Did I do it?
• 28:59
  SPEAKER_01: That was a yes.
• 29:00
  SPEAKER_00: Yes.
• 29:03
  SPEAKER_00: There we go.
• 29:08
  SPEAKER_01: Is this your, this is your first, yeah.
• 29:09
  SPEAKER_01: Mario has not tried the planet butter nutter yet.
• 29:12
  this is very exciting for now this is how much you start with online i like when
• 29:18
  my
• 29:18
  plant peanut butter overflows the sandwich you put a very little amount how
• 29:23
  doyou
• 29:23
  normallydoyoueatpeanutbuttereverorjustforthissituationumieatit
• 29:29
  sometimes yeah sometimes way less than you well that's because i'm the
• 29:34
  peanut
• 29:34
  SPEAKER_01: butter queen obviously
• 29:36
  butlookatthatiputyeahsoiputitonbothsidesandtheniandtheni
• 29:42
  sandwich it so that it like we basically just finished the jar or i i should say
• 29:48
  do
• 29:50
  youseemineyouhavetocheersit'sveryhotidon'tthinkicaneatyetnoit's
• 29:57
  SPEAKER_00: too hot now
• 30:00
  SPEAKER_00: They say eating hot bread is not good for health.
• 30:03
  SPEAKER_00: I don't know why.
• 30:04
  SPEAKER_00: What?
• 30:04
  SPEAKER_01: Well, I don't care.
• 30:05
  SPEAKER_01: It tastes amazing.
• 30:08
  SPEAKER_01: I'm very health conscious, but hot bread, I don't think that makes sense.
• 30:13
  SPEAKER_01: Because I like it too much.
• 30:15
  SPEAKER_01: And intuitively speaking,
• 30:17
  SPEAKER_01: as we do on Planet Butter,
• 30:19
  SPEAKER_01: under the philosophy of being intucentric,
• 30:22
  SPEAKER_01: intuitively speaking,
• 30:23
  SPEAKER_01: if my body responds well to hot bread,
• 30:26
  SPEAKER_01: then that's a good thing.
• 30:27
  SPEAKER_01: I don't care what they say.
• 30:28
  good okay wait we have to cheers but i am nervous because it is hot but it might
• 30:36
  be
• 30:36
  SPEAKER_00: funny so let's try cheers the best in the world that's true intergalactic
• 30:57
  SPEAKER_00: Planet Butter Nutter.
• 30:59
  SPEAKER_00: In the universe.
• 31:00
  SPEAKER_01: In the universe.
• 31:01
  SPEAKER_01: In all the universes.
• 31:03
  SPEAKER_01: There's so many.
• 31:06
  SPEAKER_01: Universe.
• 31:08
  SPEAKER_01: One.
• 31:09
  SPEAKER_01: There's only one.
• 31:10
  SPEAKER_02: So many universes.
• 31:11
  SPEAKER_02: There's only one uni.
• 31:12
  SPEAKER_02: That's literally what it means.
• 31:14
  SPEAKER_02: Uni is one.
• 31:19
  SPEAKER_01: I need more peanut butter.
• 31:23
  thereismorepeanutbutterthanbreadyesthat'skindofthepointformeit's
• 31:29
  just i just need something to support the amount of peanut butter i want to
• 31:33
  consume
• 31:40
  SPEAKER_00: do you like it it tastes really good
• 31:45
  SPEAKER_02: Yeah, so what flavors are you getting from the peanut butter?
• 31:48
  Can you taste the smokiness from the burnt peanut that made its way into the batch?
• 31:53
  No,
• 31:53
  the smokiness,
• 31:54
  no,
• 31:54
  but I can taste some sweet from the honey,
• 31:59
  which is manuka honey.
• 32:01
  SPEAKER_00: So good.
• 32:01
  SPEAKER_01: I'm going to use organic roasted peanuts,
• 32:04
  SPEAKER_01: New Zealand manuka honey,
• 32:07
  SPEAKER_01: Bali sea salt,
• 32:10
  SPEAKER_02: premium peanut butter.
• 32:12
  SPEAKER_02: Totally, totally, totally.
• 32:16
  SPEAKER_01: Do you like it?
• 32:17
  SPEAKER_01: The sweetness?
• 32:18
  SPEAKER_01: The honey that you taste?
• 32:24
  SPEAKER_02: I asked three times.
• 32:26
  SPEAKER_00: It is all another dimension.
• 32:33
  SPEAKER_02: Yay!
• 32:33
  SPEAKER_02: The bread's amazing.
• 32:35
  It's like super crunchy outside and then the inside is really soft and spongy.
• 32:43
  SPEAKER_02: Which is exactly how it should be.
• 32:46
  SPEAKER_00: Heart.
• 32:48
  SPEAKER_00: Sweet.
• 32:54
  SPEAKER_02: Mission accomplished.
• 32:55
  SPEAKER_02: High five.
• 32:55
  SPEAKER_00: We did it.
• 32:58
  SPEAKER_00: Now let's hope the volume is there.
• 33:00
  SPEAKER_02: Yeah.
• 33:00
  SPEAKER_00: The audio.
• 33:02
  SPEAKER_02: This time we will hope.
• 33:03
  SPEAKER_02: And then the focaccia, what will you do with it?
• 33:05
  SPEAKER_02: Eat it.
• 33:06
  SPEAKER_01: Oh, cool.
• 33:08
  SPEAKER_01: That makes sense.
• 33:09
  SPEAKER_01: What do you put on it?
• 33:10
  SPEAKER_01: By itself or with something?
• 33:12
  SPEAKER_00: By itself.
• 33:14
  youcanalsofillitwithsomesomesalamispeckohyeahthatsoundsgoodcool
• 33:24
  bacon you can make a like a breakfast focaccia omelette egg so cool all right
• 33:35
  guys
• 33:36
  well this was so much fun thank you for teaching me how to make sourdough
• 33:39
  focaccia
• 33:40
  SPEAKER_00: welcome
• 33:42
  Again,
• 33:42
  guys,
• 33:43
  if you want to come to Bali and stay in Saner,
• 33:46
  you come to Villa Shantitada.
• 33:50
  SPEAKER_01: I'll tag his Instagram in the show notes.
• 33:52
  SPEAKER_01: You guys can reach out anytime.
• 33:55
  SPEAKER_01: Don't forget to enjoy the focaccia art.
• 33:59
  SPEAKER_01: Captain Morgan, thanks you for coming.
• 34:04
  SPEAKER_01: This is from my planet to yours.
• 34:06
  SPEAKER_01: I'll see you next Thursday.
• 34:07
  SPEAKER_00: Bye-bye.
• 34:09
  SPEAKER_01: Ciao.
• 34:11
  SPEAKER_00: Ciao, belli.
• 34:12
  SPEAKER_01: No.