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Trying this for fathers day! Thanks for sharing ❤

I try like 3 times and gave up, every time , it created mold, I did it in a glass container, plastic container and same results I will give this a try, will keep you posted

Great recipe. Add dill!

Vry Meaningful dairy tools more meaningful is not using chlorinated tap water to Annihilate probiotics in butter already having fraction of Rawmilk vry true homesteading

do you have to keep this refrigerated or its fine out? also how long does this last

gonna make this tonight

Thank you 🙏

Do you sell kefir grains?

Delicious and indeed, not too sweet at all.

I’m so sorry for the loss of your friend and partner prayers are coming on Angels Wings!🐴💕🙏

Fantastic!!! Thank you

Thank you I can’t wait to make it from my husband

Thank you ☺️

Thanks for sharing this. You make it look so easy!

Add link to spray bottles please!❤

Thank you!!!

Hi Anja. I haven’t made my sourdough bread yet. But I am listening to a lot of podcasts and CZcams videos. Hope to start soon. Any suggestions on where to buy good organic rye flour. Hope you see this message.

Hi Brit here🇬🇧, I have made jam all my married life, nearly 50 years and never canned it the American way. I boil my fruit with suger, put it in sterilized jars, put on a waxed disc and a cellophane disc. This is how we've made jam for centuries. I've never poisoned any one yet, and this is how it is presented in our country shows 😊

Would like your opinion on Vitality Extracts if you don’t mind!

What are the speckles in your sourdough starter?

Tallow spreads like a DREAM.

The instructions that came with my KitchenAid Mill attachment say to put the mixer on the highest speed. My flour comes out reasonably fine. Yes, the flour gets warm so I stop for a few minutes to cool the attachment and the mixer motor down and while I’m waiting those few minutes, I put the flour in the fridge to cool that off also. In the future, I will be refrigerating the wheat berries the night before.

I’m new to this starter thing, do you mean you can keep it in the frig up to 6 weeks before feeding or up to six weeks before throwing a batch out,

I make my own yogurt which of course has live active cultures. Would THIS work instead of Buttermilk? It seems it would, but if I'm wrong, please let me know why. Thanks!

finally, a sourdough starter which is manageable enough for me to endeavor to keep and use. I will not bake bread frequently enough and the daily feeding and discard seemed like such a waste and too much mental fixation. I mean, I used to think I would have to take my starter with on vacation to keep it alive or hire a babysitter, worrying it could die without new flour and become toxic to use 😅 I would make it so little in fact that I think I'll place a sticker on the jar to remind me of when flour was last added incase 6 weeks is exceeded.

What mixture did you add with spoon. Can't see the writing because there are many words on it, such as subscribe etc. Thanks for answering my question

Do you find that the attachment mills less fine than the mockmill stand up units … I have the 200 and I bought the attachment for my parents and it seems like the attachment doesn’t mill as fine Thx

Do you pour some of the starter out after a few days & then add more feed like other people or just leave it constantly the same 🤷‍♀️🤔

So you only use buttermilk in the beginning & not everytime you feed it??? 🤷‍♀️🫤 after that do you use just flour & water 💦 🤔

Everyone says thick pancake batter consistency but if people would just measure it for the recipe & teaching us watching it would be THE MOST HELPFUL THING EVER ❤🤷‍♀️🫤🤔🤞☝️☝️☝️☝️

I really wish you would use measurements in grams or ounces because it’s not that easy just looking at it. Many thanks 😊 ❤👍🏼

Here in Vojvodina, we call it shnicla ;-) yes it is originally made from pork, but the same thing. Vojvodina was a part of Austro-Hungarian empire, so that is a traditional meal over here ;-)

What kind of paper / towel are you using to cover ?

My sourdough starter that I made via your recipe created mold after 4 days. What happened?

My starter developed mould even though I used a clean container. Any ideas what it could be?

Started my marriage in Germany. Have many good memories of Germany.

hello, this is my first trial make starter. and I used rye flour : water 1:1. The first day it was double size. and I fed on the second day, my starter was too active after hours. I think because the room temperature in my house can reach 30°C (I live in Indonesia). can i store it in the refrigerator? or next feed do I need to mix rye flour with white flour? thanks

Thank you so much for healthy and easy recipes. I wish you all health and happiness.

How would you change the process if you wanted to long ferment the flour?

In regards to the caroway seeds the essential oils aid the lactic acid, and it's got a few enzymes that help the yeast eat. Amylase breaks down complex starches in flour into simpler sugars, providing nourishment for yeast and bacteria during fermentation. Protease helps break down proteins in the flour, releasing amino acids that support microbial growth. Lipase breaks down fats into fatty acids, which contribute to flavor development

Thank you. So much easier and makes less waste….

Do you have any tips for making mustard spicier? I have heard the water/ vinegar temperature plays a part in that but I love a good pungent mustard but haven't gotten the method down pat for a consistent flavor every time.

Hallo Anja, ich habe deinen Kanal entdeckt und kann sehr viel lernen. Viele liebe Grüße Andrea

Lieben Dank für die schönen Rezepte! Lockt mich sehr das mal auszuprobieren, vor allem, weil man halt weiß was drinnen ist. Kochst du eigentlich auch ein, bzw. weckst du ein (das werden Amerikaner in der Übersetzung wahrscheinlich nicht verstehen 😉) Das ist auch ein Thema, mit dem ich mich sehr beschäftige! Liebe Grüße aus dem Ländle 😃

Measurements please ❤

Your laundry set looks good!

I just found some Calendula I have been soaking in Almond oil since February, I totally forgot about it. Is it still good or should I throw it out?

Mayo doesnt last long. I found a fermented mayo recipe that last much longer. Do you have a version of that? Thx

Thank you. I am using this method since I watched your video some time ago. It works perfectly.