Відео

probably the only place I have not been to on the Hill.

Bowels of salami factory. Not a place I wanna go.

that’s my grandpa

Thanks 👍

Love Adriana's

It is much easier to put it in a circle than cut thank you

Certainly the Saint Fancis Xavier (College) Church is a magnificent gothic edifice. But little is known of the desecration that occurred there around 1990, the scars of which are still quite obvious to those of us who loved that place. The scar is visible when you turn to the back and look up at the wondrous rose window. The magnificent Kilgen pipe organ was unceremoniously ripped out by the Jesuits around that time and the church was left that empty scar in the loft. The tremendous music for which it was known was immediately and (likely) permanently gone. (SLU, Parks, 1973 alumnus)

Trustable guy!

There is a reason why St. Louis is known as the Rome of the West.

Angie is the best…I love this video. The Vitale Bakery is a huge staple on The Hill

Very nice vidoe thank you! I lived in Chesterfield, MO for 3 years and there are many great Italian restaurants in that area too! Yogi was a great baseball player and coach. I used to love to listen to Jack Buck and Mike Shannon call the Cards games and Joe Garagiola on NBC for many years. All the best!

Would loved playing baseball with yogi, young or old

That's the easiest shaping of all that I've seen.

great vid

My great uncle sold pasta for a decade for the Vivianos, between 1910 and 1920. He was a traveling salesman! Sold Viviano pasta in Boston and New York and points between.

❤❤❤😮love this. Thank you

My mom Anna Ferronato Lahrman never lived there but next door. But the rest of the story is true.

Brought friends there many times, its a real treasure.

it's so cool to see somebody so full of enthusiasm for his home, showing it off to people who might not ever have heard of St Louis.

What about grams? Let’s say a recipe calls for 50g of fresh yeast. How many grams is that in dry active yeast? Is it the same gram for gram? ***Update: I Googled lol. So, it seems that the conversion is half. For every 1g of fresh yeast, it’s half in dry active yeast. Instant dry yeast is slightly different it’s more like 3g fresh is 1g dry. Then 6g fresh is 2g dry, and so on.

Thank you, this really helped me out!

OMG😍,Awww💞 I love this. Get to the top quicker = Promo-SM!!!

anxiety-inducing breathing sounds.

Bake the world a better place! I love it, Father Dom! Right there with you, one load at a time.

Check out the book

Where did the hail the size of a soccer ball occur? Was it in the United States?

Thank you! You answered my question all in 1min😅

Thanks for clarifying!

Thank you this helped ❤️

That's what I heard. Tx for verifying.

Great Info! Love th book...

This is a great book, lots of pictures and information. I need a road trip.

<3

Very nicely done! Thanks, guys!

Can't wait to read it!

Just found you, Father. I thoroughly enjoy your videos, even thought I'm not a bread baker - yet. Thank you.

I have about 5-7 different grains that I want to try. Some are in whole form, some ground into more of a flour form, such as flaxseed. All the article say either you need to soak the grain first, others say just in whole form or half crunched form. So, right now I am very confused. As I add grains, I notice that the bread is heavier and doesn't rise as high as pure white or wheat, which is fine. I just want the nutrients. Please help!

I'll miss him so much. He just retired yesterday. Best meteorologist ever

Yeast measurement per package

Why is he always wrong? He even gets paid for it.

That didn't tell me too much !!

thank you

How would it compare to an ordinary whisk when mixing crepe batter?

Nice vid about science

"Missouri Harvest" book trailer is live! Great images of MO farms. Book releases 4/1!