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Our 2021 REEL is finally here! It features our documentary work with the , a series collaboration with and , our classes on , teaching for Creator Camp and finally
Film and video is complicated. You’re going to stumble through it - stumble well with us.
01/20/2022
This Coulda Been An Email trailer is now live on .mp4! Watch it there or head over to the link in our description to join the production team.
We’re currently crowdfunding to produce episodes 2&3 of the 5-part comedy web series starring .mp4 and .
The pilot will be dropping later this month so stay tuned!
We’re so excited to bring y’all this project. A big thank you to and our producers for being early investors in our creative work!
A new episode of is now live on .mp4 YouTube and Spotify! In it she interviews about developing an exit strategy to leave a full time job and pursue other interests.
CREDITS AND ACKNOWLEDGEMENTS
A StumbleWell Production
Producer / Editor - Hallease
Assistant Editor - Chris Narvaez
Music - /
Cover Art - .coker
Hello! We're StumbleWell a creative production company based in San Antonio, Texas.
We produce original content, scripted work, branded storytelling documentaries, and everything in between.
Here's a quick sample of our work from 2019/2020 thus far and thanks for stopping by!
DOWNLOAD/SAVE/SHARE THE RECIPE: https://docs.google.com/document/d/1CAVp1mbI6BAsuS382ryCHUAUpWppGfGaaAGbCip644A/edit?usp=sharing
//INGREDIENTS//
- The Sponge -
1/2 cup warm water ~110F
1/3 cup warm milk ~120F
2.25 tsp active dry yeast
1 large egg (room temp)
2 cups GF flour
- The Dough -
1/3 cup sugar
1 tsp kosher salt
4 large eggs (beaten)
7.5 oz GF flour (1.5 cups)
2 tsp Xanthan Gum (if your GF flour doesn't have it pre-mixed)
3/4 cup unsalted butter (room temp)
//INSTRUCTIONS//
Prep your yeast in your mixer first. Combine yeast and warm water, I usually just turn my faucet to the hot side, and right as it starts to warm I measure out my water. Let activate for about 10 minutes.
The finish your sponge by adding your egg, milk, and flour. Combine using a spatula if you're nervous about overworking the sponge too early.
Now, create your dough. There's no need to let it sit at this point because the yeast was already activated by the warm water in the beginning.
Add your sugar, salt, eggs, gluten-free flour, and Xanthan Gum (if necessary). Put the paddle attachment on your mixer and run it low for a few minutes to let everything combine. Then take your spatula and clean the sides. Now turn it up to medium for about 10 minutes.
Now put it back to low and add your butter in slowly, breaking off chunks as you go. It should be easy to break off pieces of butter if it's at room temperature.
Once the butter has been worked into your dough, lightly GF flour a surface or ice cream scooper and create little dough balls and place them in your buttered baking dish. Allow your dough to rise in a warm place for 2 hours.
(You can create this warm place by putting it in a second dish of hot water if necessary.)
After the dough has risen, add an egg wash if desired and place in a preheated 375F oven for about 30 minutes or until you have an internal temperature of 200F
ORIGINAL GLUTEN RECIPE: https://www.fifteenspatulas.com/homemade-brioche-oh-glorious-buttery-brioche/
Today on the StumbleWell podcast we're talking about the current pandemic and how it's affected our marriage.
In true Mr.Hallease fashion, epic metaphors to paint the viewer a visual word picture of the experience are present.
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