St. Louis Blues
@@stlouisblues
48.0K subscribers50 videosLast upload: 6 days ago
Hockey
The Official YouTube Channel of the St. Louis Blues
Location: US
Joined: April 2010
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@@stlouisblues
October 29, 2025 •
Cam Fowler, Brayden Schenn and Jim Montgomery speak to the media after a 5-2 loss to the Detroit Red Wings on Oct. 28.
October 29, 2025 •
Game Highlights: Red Wings 5, Blues 2
Brayden Schenn and Jordan Kyrou both netted goals for the Blues as St. Louis fell to Detroit, 5-2 on Oct. 28, 2025.
October 28, 2025 •
Hear from Justin Faulk and Jim Montgomery following a 6-3 loss in Pittsburgh on Oct. 27, 2025.
October 28, 2025 •
Game Highlights: Penguins 6, Blues 3
Highlights from a 6-3 St. Louis Blues loss to the Pittsburgh Penguins on Oct. 27, 2025 at PPG Paints Arena. Blues goals were scored by Nick Bjugstad, Jordan Kyrou, and Mathieu Joseph.
October 26, 2025 •
Game Highlights: Red Wings 6, Blues 4
Highlights from a 6-4 loss to the Detroit Red Wings on Oct. 25, 2025.
October 26, 2025 •
Brayden Schenn, Colton Parayko and Jim Montgomery speak to the media after a 6-4 loss to the Detroit Red Wings.
October 24, 2025 •
Sourdough from start(er) to finish: Dishin' It Up With Joey V.
Blues broadcaster Joey Vitale takes our front office staff through his tried and true sourdough method — from starter to finished loaf — in the latest episode of Dishin' It Up With Joey V. presented by Schnucks. Try it yourself! Full recipe below. To feed starter: 100g water 100g flour 10g mature starter Method: Mix all together and stir vigorously with hand or spoon. Allow to sit at room temp for 24 hours before feeding again. To bake sourdough: 500g flour 350g water 150g starter 10g salt Method: Mix Starter and Water together. Then add Flour and Salt and mix with a spoon to bring together. Switch to a wet hand and use the slap and fold method for 10-12 minutes. Place dough in an oiled bowl to rest for bulk fermentation (Dough temperature: 76-80°F). Bulk fermentation should take 3-4 hours total. For the first hour and a half, fold the dough every 30 minutes (3 folds total to build strength). Leave to rest until bulk fermentation is done. When dough is doubled in size and airy, roll out onto the table and shape. Place in floured bowl and leave to rest for its final proof: Option 1) Leave at room temp for 1-2 hours, then bake. Option 2) Place in fridge overnight (12-16 hours), then bake next day. Preheat the oven, with the Dutch oven inside, at 475°F for at least an hour before baking. Remove Dutch oven, place dough in, then bake with lid on for 20 minutes. Carefully remove lid and finish bake until done. Let rest for a couple of hours before slicing.
October 24, 2025 •
Hear from Pavel Buchnevich, Pius Suter and Jim Montgomery after a 7-4 loss to the Utah Mammoth on Oct. 23, 2025.
October 24, 2025 •
Game Highlights: Mammoth 7, Blues 4
Highlights from a 4-7 St. Louis Blues loss to the Utah Mammoth at Enterprise Center on October 23, 2025. Pavel Buchnevich scored in his 600th career NHL game, along with a first-of-the-season goal for Nathan Walker and tallies from Pius Suter and Philip Broberg.
October 22, 2025 •
Robert Thomas, Justin Faulk and Jim Montgomery speak to the media after a 1-2 OT loss to L.A. on Oct. 21, 2025.
