"The Bertinet Method: Slap & fold kneading technique" with Richard Bertinet
2022 ж. 7 Қаз.
2 552 713 Рет қаралды
Have you ever heard of the French kneading method? Who better to explain it than its creator: @richardbertinet4352 ! 🇫🇷 No more sticky dough! Richard Bertinet shares absolutely all the tricks and tips on his kneading method. 🙌
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
I consider myself an excellent breadmaker. All types, including sourdough, laminated doughs, bagels, etc. I learned more from this video than I have from reading a number of well-known bread cookbooks. Many thanks!
Very humble
Wow. I'm envious. I keep having failed doughs. I only managed to do it once correctly for a donut. But I was never able to replicate it. I don't know what keeps going wrong.
Maybe you should identify What doesn’t work ? The mix ? The hydration The proof ? The flavor?
@@joefabbri6453 I'm trying to figure it out. I'm using all purpose flour and there's just one time I got it right. I don't know if it was because it was a different brand or if it was because I hand kneaded it first before using the machine. I'll have to do lots of trial and error. But it's too much work 😕
@@hijabiheart8865 I’m my little experience not all the all purpose flour can handle 70% hydration without tricks like autolyse or preferment try lower hydro or stronger flour ? Or Add vital gluten ? Just a thought
These guys are teachers. I am thrilled I decided to take in one more bread video before bed. I’ve been at it for years. I’m 82 in Nov. and been learning little by little since my 60’s. But I’ve never made time for French bread. So I’m on my way.
Great!!!
I, too, just started baking bread in my 60's and am looking forward to many more years of baking bread!
❤❤
Love it!
I am not a baker, I am a football player. This man gave a master class in physiology and instinctive movement, not just baking. And his ability to coach a complex skill is amongst the best I've ever seen, and I've played for some world class coaches
i'm a basketball player and it's funny, I was thinking a similar thing.
I'm a software engineer (hobby baker) and was thinking the exact same thing. So important to get the basics right
I'm an artist and I thought about how the instinctive, rapid scoring is exactly the aim when drawing straight lines from the shoulder!
I play accordion and I was thinking how this does not pertain to me at all.
I just said to my husband - even if you're not a baker anyone who is trying to explain how to "feel" should watch this - a wonderful coach!
I've been making bread for 30 years, 3x/week, and there are still new skills I learnt. Thanks heaps! I love the humour and easy going way of our two bakers, I laughed a lot.
I just started, trying to bake sourdough bread, but no success, so frustrating. Can't understand what I'm doing wrong, probably not strong starter? What do you think?
Mr. Bertinet is a dough whisperer! Fascinating.
Dough Whisperer... I have a new Baking level goal.. I want to be referred to as a dough whisperer ❤
That's good. I'm just starting to whisper, too. This was awesome. I see the ancient tradition.
Richard Bertinet is a wonderful knowledgeable teacher. Great video.
I've been learning and practicing my home bread making for about 10 years now. I have been using 60% hydration but this video has convinced me to try 70+% and also to use the scraper tool. I really appreciate when experts share their knowledge and experience with learners. Thank you.
Outstanding! I've been baking ten years but I still have difficulty working with high hydration dough, relying too much on flouring the work surface. Bertinet shows a completely different approach, and what a beautiful dough he gets - perfectly uniform and taut. I will be trying this method tomorrow. Thanks to Richard and our host for bringing this lesson to us.
My god! This man takes breadmaking and turns it into a living, breathing creature! His level of passion and expertise, and how he talks about taking the dough for a walk, the top is always the top, etc. I've never heard that before! You've just earned yourself a new subscriber. Thank you chef for featuring chef Bertinet on your channel!
Many thanks to you two for this great video. I will try the method very soon to improve my baking. My baguettes, for example, are still far from perfect.
يا الله! كم هو رائع هذا الخبَّاز المعلم ،أعدت والخبز لعدة سنوات مضت ولكني وجدتني لازلت أتعلم وانا اشاهده تحياتي من مصر
Well he's been making bread since he was 14, and he looks like he's 60 in this vid... if he didn't learn anything in all that time, we're all hurting!
Why do you swear!
this video is the very epitome of the master class! The man is a genius with bread
I hand kneaded some pizza dough for the first time, and was amazed at how you can "feel" it go through various stages. But what a messy pain it was working with sticky, 70% dough! Mr. Bertinet's handling techniques turn hand kneading from a chore to a pleasure! His advice on how to "keep it clean", the kneading itself, even how to stand are invaluable trade secrets. Can't wait to try. I could probably complete this in less time than it takes me to clean up my bread machine from mixing dough.
I finally tried these hand techniques with a sticky pizza poolish. Magnifico! Y'all would have been proud of me. No dough stuck everywhere, no mess to clean up, perfect dough. I was right--kneading went from an unwelcome chore to a pleasure. Thanks!
Vito taught me this kzhead.info/sun/opGCXa-PfHt6qas/bejne.html. A while back but i love learning this for baguettes!!!
I'm convinced after watching various videos and trial and effort that it takes a lonnnngggg time to get used to a 70% dough. Everyone that has enough acumen to make a video has been doing it for years. Until you become that good you are going to drive yourself insane by the stickiness of that dough. If you stare at that dough for too long it will stick to your eyes. You will run 50 gallons of hot water to clean everything that dough touches, bowls, spatulas, scrapers, the counter or board. It simply can't be overstated how sticky that dough is. It must be horrible for the drains and pipes under your sink!! If miss a spot and it dries on you...geezuss..your going to have to scrape it with a sharp instrument of some kind. You must Become used to somehow overcoming the sheer frustratation. If you watch closely you can sense the stickiness,,,but you won't be able to fully understand until you empty your water heater a few times, get it in your hair accidently and spend an hour or more cleaning up everytime..
@@imaguygolfn interesting reminder. I've been working with 75-80% dough for years and I've forgotten how annoying it is to learn at first.
@@imaguygolfn I've been doing 70% dough by hand ever since I saw this. I had the same frustration you expressed down to the detail. I now do everything EXACTLY as he does, and it has gone from a pain to a pleasure. I keep everything clean EXACTLY as he does, and have very little to clean up.
I wanna thank you Chefs. I’m just a woman who loves cooking.this video is a masterpiece. The best 35 min on KZhead in my life.Thank you
For so many years no one could explain me the way of kneading. Even the professional bakers. Thank you guys! It was always do as we told you. No thinking, no involving in process itself.
I've been working in bakeries in the US off and on for years and I learned more useful information in this video, in a far more pleasant manner, than I've ever been taught. Thank you, thank you, thank you. This will absolutely change my home techniques if nothing else. What a wonderful upload 😍 I'm so deeply grateful.
I live in the US. That's about all you needed to say. "US" Don't get me wrong, I love the US, but we are a culinary nightmare. It doesn't help that we have the FDA and USDA making it so food is trash, even if it's fresh fruits, vegetables, meats, and cheeses in the grocery store. Our food isn't worth feeding a dog.
Yeah when I watch KZhead chef videos like this I just realize how useless a lot of my mentors actually were haha
@@meversace Ouch, tell me how you really feel!?
@@meversace I do feed the dog pls don't inform the Authorities
Prolly jus Me. Wish I could have seen this from an overhead view .( I'm easily confused )
I can’t wait to practice this stretch and folding method. Perhaps the best video I ever saw of handling a sticky dough.
It's an amazing technique! 🙌
Absolutely, that technique works phenomenally well. I know I’m going to be a slap happy fool in the kitchen from here on using it not only for baguettes but my ciabatta as well. :)
Wet hands are also an option
@@glutenmorgentven No
Does this slap teniques work for pizza dough? Thanks
Gobsmacked! I’m 67, been baking 40 years and learned more in this video than all my time baking! Thanks
Wow. I run a Rehabilitation, medical and skill development centre for People with disability in a hill station India. The idea of the visually impaired kneading dough made my day! In our soon to be opened coffee shop at the centre , I am sure to make this a feature... loved the class. (I am a home baker myself)
great idea! now make it happen. cheers.
What a beautiful story!!! Best of the best to you, those you are working with are very fortunate people 😄
Aside from the extremely useful information, these two have very good comedic chemistry.
What a lovely, fun, and informative video! Since watching this, on the 3rd try I was slapping and folding like a maniac and nothing was sticking after the first step when the top and bottom were established. It IS like riding a bicycle!!! Wow. This is a gem. ❤️❤️❤️
😂
Thank you for this video. I tried this technique to enjoy the delight of touching dough again and got absorbed in the free-flowing motion of slapping, stretching, and folding. It didn’t matter that I didn't do it perfectly because of how well Mr. Bertinet demonstrated how to reset and start again. So much fun to work with dough like this and to watch you both banter.
What a priviledge to witness such an artist baker in action. I was so completely dazzled i watched it a second time. Impressive and very educational...thank you!
What an amazing personality, the skill of an artisan made into lessons we all can learn. To be able to turn the bread into a animated object.... mind blown. Huge thanks to Bertinet for sharing the secrets with us all
Wow! Richard Bertinet is a real master and great teacher to! i love his sense of humor! :D
Best teacher ever ! Lot of fun and love, reminds me of my baker boss when I was an apprentice. He doesn't transmit only technics but the spirit behind it, you couldn't find more French. People needs to understand, in France we don't make things to impress but to enjoy, to share great moments with friends and family around a great meal, that's why a simple lunch can stand 2 hours easily. We simply don't eat to live, it's more than that. From the pain au chocolat perfume from the neighbor bakery, the vibrant fresh market in the street, the Boeuf bourguignon of your grandma with a fresh bread and great butter, to the warm tarte Tatin with a crème fraîche... It's... You know! Search for taste before a beautiful product, put your soul in it. Merci Richard ! Merci Ramon! ❤
I don’t know a thing about dough kneading but mad respect for Mr. Richard, he taught this in such a brilliant manner.
Never have I seen anyone explain and demonstrate each step so clearly. Thank you Maestro Bertinet! I was about to make some bread as usual, but now I'm going to follow your method. I heard about bread making classes in Bath for many years, but never gave it much credence. Now I know why.
我看过很多制作面包的视频，您是一位真正的大師级人物，向您致敬
Without question, one of the most enjoyable videos I've ever watched on KZhead. An artful blend of entertainment and education. Years of baking schooling in just 35 minutes. Fabulous production values. Merci and gracias!
Wow game changer!!! My donut dough is wet and sticky dough. I tried this and there’s a reason hand kneading is an art form. Thank you both for sharing this!!!
Baking is one of the few crafts which incorporates BOTH art and science and it's a true pleasure watching and learning from Richard Bertinet.
I'm just a beginner and made this recipe over the weekend. The best results I have ever had! Thank you! My kids had fresh bread for school sammies!
hi, i would like to make this bread too. Can you please tell me how long you had the bread in the oven and how hot? In the video i could see about 220° but i'm not sure. Thank you so much for your answer
What flour did u use? Plain flour or bread flour or 0 0 bread
This is an amazing video. The whole baking community and KZhead community should see this.
I watch chain baker,he's a master and his videos are no fuss,give him a look
I had a look at Chainbaker. No comparison whatsoever. I won’t disrespect CB but I nearly fell asleep. This video here is inspiring and heartwarming, even though I stumbled across it, not remotely interested in learning how to bake.
I was ready to do it, than I realised it's an English baker. You watch it!
Thank you so much - I’ve immediately put myself to work and have prepared the dough - now I need to wait until tmro - the proof will be in “my baking” .. is there a chance to receive a written recipe please! merci beaucoup..Antoinette ( Australia) 😊
Wow, this is true mastery. You can see he knows what he is doing and saying and there is a lot of passion and experience behind that knowledge.
This class taught so many lessons that will help me in my journey to make great bread. Thank you.
Great teacher, I followed loads of recipes and bred books, all ended in disaster after disaster. Then I bought Richard Bertinet's book "Dough" with the DVD in the back; from then on I started getting amazing results. Superb teacher
The joy of making bread with skill and humour was wonderful! I had a tear in my eye at the end. I loved this video ♥
Seeing a true master at work is always a beautiful thing, but being a great teacher on top of that is not only very rare, but two masteries in motion for the benefit of others. Taking your kneading work seriously is the perfect match for mixing with playful humor--the mark of a born artisan who cares to share what he loves.
Yes, I became a fan. I hope to take his classes once I go back to France .my sister loves baguettes I can't wait to make it for the holidays for her..❤
you are the first guy in internet who shows the real know-how to make bred. nobody does it. I got crazy for so many years making my own bred. a big bravo
As a German, with the self attributed monopoly on "good bread", I find it very uplifting to be taught by you two guys and see your level of knowledge and skill. I guess passion transcends nationality by far! =)
Hey, falls du viel Brot bäckst.. welches Mehl verwendest du? In den ganzen Rezepten ist immer die Rede von all purpose Flour .. Mein Teig wird nach dem gehen immer super super weich und läuft mir weg, auch wenn ich weniger Wasser verwende.. bekomme den Laib aus dem Gehkörbchen nie schön in den Bräter.. er bildet nie eine Kugel.. :/
@@juless.9544 Na er sagt ja im Prinzip was zu tun ist. Wenn du glaubst es liegt am Mehl, nimm doch ein anderes zum testen. Ich backe gern mit Vollkorn. 405 Weißmehl ist vermutlich nicht so gut. Oder mal die Hydration ändern?
@@juless.9544 Do you still have the same problem? If so, did you try to find 'bread flour'? This is flour with a high protein content, about 12% or higher. It might help you.
@@juless.9544 Ich bin wieder auf Brotmehl umgestiegen. Es hat einen höheren Proteingehalt. Dies führt zu einer stärkeren Glutenstruktur, die dem Aufgehen besser standhält. Ein weiteres Problem, das auftreten kann: Wenn Sie den Teig zu tief einritzen, besteht die Gefahr, dass die Luft aus dem Teig austritt. Viel Glück in der Küche!
I think that about pizza chefs. There is always an argument about whether west coast or east coast pizza is better. But if a New York pizza chef moves to some podunk town in California, that town will have good pizza. The internet has made it possible to source required ingredients from anywhere. It ain't the location.
Thank you for this video. I have been making baguettes for a few years now and have always struggled with the sticky dough at the start, this is a game changer. Can’t wait to give it a go ❤
In spite of the fact that I’ve been baking sourdough bread for about 5 years , I always find something interesting and useful for myself from other bakers🙂Hello from Moscow, Russia 🇷🇺 🙂
Who knew, foundational recipe, walk dough, keep top on top, use your hips - I learned so much today.
I started making my own bread every day at home and many recipes tell you 3dl of liquid for 500g of flour. I realised lately that if you put 0.5 dl more, you get a far better bread, but the dough is sticky. So I was wondering how to knead my dough without making a mess and I just got my answer. I just need to practice it now 😅! Amazing video. Bread making is so noble!
What is dl?
@@charlibravo371 deciliter, 1 dl is 100 ml
The most informative bread making video on KZhead! Thank you for this wonderful lesson!
AGREEEED!
For the serious home baker this is such a great lesson! Thank you for sharing! I am making my dough now!
I'm glad this video exists. Other than learning a lot of new things, you two were amiable.
What a masterclass! I've been baking bread for years and I can handle almost any dough, but I still learned tremendous amount of stuff! Great instructor. You can see he knows his stuff in his sleep.
I am so thankful for you both, sharing your love of baking! I have tried slap & fold method before, but after watching this video, I realize that I haven't been doing it correctly. Your demonstration & explanation brings a better understanding of the method. Thank you!!
Wow, I learned so much. Not just how to do something but also why. My kind of a teacher.
I love this video. The skill, the teaching style, the jokes, the languages. Can't wait to bake some bread.
What an honour to learn from such a amazing teacher so well explained and so humble ❤️
I learned more in 30 minutes then I have in over 4 months. Absolutely one of the best videos explaining the subtle things that cause the headaches with handling dough. Thank you for the video.
Thank you Chef Bertinet!!! I sooo appreciate your teaching how to take control (I like to say take dominion) over dough. And because of that, the bread sings as it cools. How ... cool.. is that! lol Your explanation and humor are amazing. Thank you!
Oh I'm extremely impressed. Thank you and God bless you. I'm 64yrs and very much in love with the tradition of home bread making. I started teaching myself on how to bake bread for the first time and I've never looked back. When I'm financially fit my dream is to personally attend your will surely come for professional training at your workshop in France if that's where you are. Peace 👌👌👌🙏
As a newbie I was up to my elbows in sticky Foccacia dough yesterday. 😂 I’m going rewatch this and try again with these techniques. Can’t wait to take my dough for a walk and keep the top on top. Thanks so much!
Not only was this an informative video, the humour was great too! Cheers to you both 🍷
I'm crying tears of joy right now, thanks for sharing❤ It's like watching Mozart 🙏❤️🙏‼️
Beautiful!!! This is a labor of love. That’s why French baguette is so crusty and not doughy. It’s very light. I can’t forget how tasty were the sandwiches we had in France, just baguette with butter and French ham (jambon), simple and tasty.
What beautiful human beings! Such a joy to watch ! I felt like I was with my grandmother learning with the best! Thank you! Cheers from Utah USA ❤ Kat!
These guys are artists and scientists all wrapped into one. Learned so much in a lovely and at times hilarious environment. 35 min flew by. Thank you both for being an inspiration to us all.
A true delight! God is so good. Thank you!
That is such a masterclass I'm in awe at all the nitty gritty details you explained super well. I've been searching answear of the why rather than how for a few weeks now, you over edlivered and I cannot thank you enough to put this out there for us!
My first try making bread with this kind of sticky dough ended up being really tough bread. And takes ages to knead with a mixer. Seeing this, I'm amazed how only took much less time to knead it. So much knowledge from just 1 video. Thank you so much for teaching and sharing
Wow! I have made less than 10 breads i my life. But i stumbled into this video and really want´s to bake bread now. Guess this was all a needed. Someone that really knows what they are talking about at a master level, understands the whole process, loves it ... and can explain it in a way that makes totally sense. Double Wow, because i´m actually inspired to make bread. Now i´m going to make a mess of my kitchen and love it. Thanks you so much. ♥
They are such a delightful couple to watch This was entertaining and enlightening. Thank you for sharing your wisdom with humility and a wonderful sense of humor!
Just had to click on the video because of the name of the chanel. He really did a good job explaining the technique. I always used the "lazy technique". Will try this now. Till then Gluten Appetit from Germany.
Good lesson! What a joy to watch you knead and teach.
I learned this from Chainbaker. Still have to master, but I liked how mister Bertinet explained it.
What a wonderful video... by showing us your techniques, you've allowed home bakers to experience baking and tasting artisan breads. Very much appreciated. Hello and thank you from a very grateful home baker in the USA! ❤
Every move this man talks about the feet, the core, what to do with your body.... It's like a hitting coach explaining hitting to another pro.... this man is truly an expert.
Handling higher hydration with ease is an acquired skill. 60% 'old school' bread is where I started . HOWEVER the sourdoughs of 70% were a real challenge , at first . Hundred loaves later and even 85-90% H dough is easily handled .
Wauw! This was useful❤ I have been baking many kinds of bread since I was a young teenager (in my mid 30’s now), and I am quite good at it. But this is groundbreaking technique for me. Slap and fold, and the top is always on the top. Can’t wait to try it out.
He deliberately avoided giving the crucial information like the temperatures and times. I suppose he has to make sure he gets students and hence their fees. But I must say he is a genius.
This is not the first time I've watched this video, it's one of the best videos I've seen on KZhead, and if I could "like" it again I would! Richard Bertinet is a true master, he explains in a clear and simple manner the dough making and handling process, and adds correct form and movement, which by itself makes this video worth watching. Thanks for sharing.
Thank you both for teaching and uploading this class. Simply the best video about baking baguettes. This is not just a class on how to make bread, he really makes you start mastering the dough. Great class.
This demo video is fantastic. Informative and even a novice bread baker like me can understand. Thank you sir❤
I started out trying to make pizza. My first tries I had some success. After that I tried using a higher hydration dough and I struggled with the stickiness. This is the best video I've seen about handling dough ever. Making banquettes for the second time now, the technique is also easy to use for pizza.
I tried this today and ... omg ... this is an incredible kneading method. I was amazed that it actually worked 😂
If the attributes of mastery are simplicity, calmness, confidence and empathy for the subject then Mr. Bertinet is the grand master🏆 I've been making my own bread for over ten years but never thought these 35 minutes would teach me so much. Thanks so much for this terrific video🙏
Very useful info about how to properly knead the dough and how to cope with stickiness, which is the usual fear of any amateur baker, I guess 😅; Just a little critique for the one who holds the camera : try to fully show what the guy is doing (thus his hands and the dough); this will not prevent us from hearing what he is telling at the same time 😊 Thanks for this video!
Yea, I wanted to see more of the beautiful basket he was talking about at the end, but it was almost as if she wasn’t even listening to him.
This should be required viewing for anyone learning to bake. So much makes sense after watching this
I've watched this video three times. Each time I learn something else. Excellent instructions for handling high-hydration dough. Off to the kitchen...
This is fantastic!! Im new to bread making and have had pretty good success but I can't wait to use these techniques. Working with dough is so relaxing and therapeutic to me. ❤
Basic dough recipe: 1 kilogram of strong bread flour 700-720 gram water 20 gram yeast 20 gram sea salt Rest dough 1 hour or more. Overnight to make baguettes.
Note that that 20g yeast is for fresh yeast. Equivalent to 7g instant.
It is not 20gr of salt- its 10grams. Check the video. Correct this please , folks will oversalt their loafes 😅
@@darja25 kzhead.info/sun/lbuHadGwiZGfi4E/bejne.html He says 20g yeast, 20g salt. Later on, I know, 10g salt appears as a title when they are making the dough, but 20g is what he said. 2% salt is pretty standard in traditional French breads, so I tend to believe he meant 20g of salt for 1kg flour.
@@piratedamon8012a
@@piratedamon80 thank you! I was just looking for this information.
I have been reading and watching everything I could on bread making the last 2 years and learned more, enjoyed more in this one video than all the other videos and books combined! I'm a "late bloomer, was ALWAYS so intimidated by bread dough, I'm 66 this month and consider myself a very good cook, and have started breads, my favorite so far being focassia, I make the very best focassia pizza, my favorite being one infused with my roasted garlic, and carmelized onion, and pesto then top with basil, grape tomatoes and fresh mozzarella. Now trying this amazing method with baguettes to go with the fall pork tenderloin stew I'm making today!
The joy of watching a true master artisan at work. Pure magic.
The end result of the baked bread looked amazing. Richard Bertinet is not only a professional and well expert in what he do. Thanks to Morgan for making this video.
i like Richard Bertinet. highly sense of humour ;))
Slap and fold or stretch and fold seems to be a miracle. My dough always seemed to be too wet and if I just added flour it didn't end as I wanted. But just picking it up and stretching it, folding it and stretching it a few times, then letting it rest and repeating it make a wonderful textured dough. I still have a lot to learn which is why I'm here. One major thing I've learned is you have to just make bread to get better.
Have never learned as much about cooking or baking ever. Truly a pleasure. Thank you so much!
what a great video! bertinet is an amazing teacher. even his technique for spreading flour on the table with his fingers is incredibly finessed
"incredibly"?it's just speading flour on a table, if you work a few days in a bakery you would be able to do that too. Remember, humans made bread for hundreds of years.
@@g.andrew3398 angry much? You need to chill out instead of criticising all over the comments. It can’t be good for your blood pressure.
Richard Bertinett is a real master, so you do... Thanks for the efforts to show all these methods to us, trying to make good breads.
I use this recipe, however, I use a hand held mixer to make the dough. I don´t do anything by hand and it still turns out well enough for me. I also use half the amounts in this video for two loafs of bread. 500g flour 360g of water or 0.36 liters. 10g of salt 10g of yeast.
I found this more comical than I though I would! Excellent
I laughed so much!
Amazing video. Its great when masters know how to teach. Spot on technique for high hydration doughs :)
Richard is such a trooper! All his videos are stellar in both information and presentation.
I happened across your videos a couple days ago, and I have been searching and watching a lot of different channels to learn how to make sourdough starter and sourdough bread. I, really enjoyed this video and learned much. At 70… I am a beginning, sourdough starter and bread maker… Tonight, while watching your video, I baked my very first loaf of sourdough. Thank you for the great instruction. Next time it will be easier because of what you taught me tonight❣️
Absolutely amazing. The very best lesson I have ever had. Thank you.
I cannot say how helpful this was. I crashed and burned with this technique on some 85% hydration dough yesterday and I see all of my mistakes now. Thank you!
@Fred Wills exactly how I mix it, including the SD, it works every time. Interesting slap pull and side stretch method.
I saved this video. I will be making dough everyday. The simplicity and techniques were great for a beginner.
I've been using this method for years with my sourdough. It's been a game changer.
you guys are having waaay too much fun! Thank you for taking the fear factor out of handling dough. No more sticky fingers! (And if they are, I'll have pasta! 🙂)