Love the recipes ❤ I also appreciate how you are ok with your cooking not being "perfect" and always being confident it will turn out just fine. It helps more people build up the confidence to cook 🤩
I love your videos! This is exactly how I cook. I love making fresh pasta. I will add my sour dough and give this a try. Just a tip: Don't add oil to your water or pasta. It keeps the sauce from clinging to your pasta. Thank you!
I am planning to retire soon and so glad I found your videos. Making sourdough rye sounds delicious. I am looking forward to having the time to make the starter and the breads.
I love to cook. I love watching cooking videos. I do not make bread. I do not like sour cream. I just enjoyed watching your calm and resourceful style. Your kitchen setting matches your vibe.
Hello! I love your videos. I think you mentioned that you were in California! So am I! 😊 you have the most beautiful oven and stove ever! Just gorgeous! I enjoy all of your videos. I would like to know what kind of knives you were using. You said carbon? And they don’t go in the dishwasher. I was hoping for a link to those kinds of knives in your description. thank you!
Thank you so much for your sweet comment. Yes, I use Carbon knives. These are by far my favorite knives! You can check them out here: amzn.to/2HVgYiS and if it's not available, you can also check on Etsy or Ebay. ~ 💛 Anja
First i need to say your recipes are wonderful so far and im going to try the focaccia next. For the focaccia I see it says to feed your starter the day before...so then how do you use an "active" starter the next day? By the next day it would be deflated and so not an active starter anymore? I usually feed my starter and when it has become very bubbly usually in a couple hrs, I use it in a recipe calling for an active starter. Maybe i dont need the starter to be at its peak?
Glad to hear you enjoyed this video. I often feed or "activate" my SD starter the night before but everyone's starter and home environment are different so definitely do what would work best for your situation. However, this recipe is somewhat forgiving. Hope this helps 😊 ~ Anja
Thank You again, Anja for this great recipe and Your great instructions I really enjoy❤ Just a little question for me German.... would You say, 'all purpose flour' is like 1050 flour? Or the 405? Wondering all the time with the american recipes I watch... 😅 Liebe Grüße, Nelly 😊
I am so glad to hear that! As for the flour, if you want a white, fluffy focaccia I recommend 405 flour, if you want a bit more bite and deeper color, you can use 1050 (might need a little less flour then ). Hope this helps und viele liege Grüße zurück von Anja 💛
Dear Anja, one more qiestion, please...where do You get Your "Allgäuer Kräutersalz" from? Sounds delicious and very special - I love herbs.... Your Foccacia came out so beautiful 😊 ! Viele liebe Grüße, Nelly
I don't mean to be negative, but I am done with sourdough. I get better bread with commercial yeast and I can't seem to hack sourdough baking. I tried it again and I have tried to follow the recipes I have seen, but all my attempts at sourdough baking were inconsistent and not good. I get good, consistent results from packaged yeast. I suppose it's not for everyone. 😢
I am so sorry to hear you're giving up! And yes, commercial yeast will give you very consistent and reliable results but not the same taste and health benefits. You are right, sourdough is not for everyone but when you're ready to try it again, I have a ton of resources in this playlist: czcams.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html and then I also have my online sourdough course with even more personalized help: supersimplesourdough.teachable.com/p/super-simple-sourdough
Love the recipes ❤ I also appreciate how you are ok with your cooking not being "perfect" and always being confident it will turn out just fine. It helps more people build up the confidence to cook 🤩
I love your relaxed style of cooking and baking! I’m definitely going to try making sourdough focaccia. Thank you! 😊
Aww ... thank you so much! That is how I roll - and keep my sanity. Happy baking 🥰 ~ Anja
I love sourdough focaccia- I learned this past winter how to make it. Your pasta dish looks amazing Anja, thank you so much!
Nice! So happy to hear you enjoyed it 💛 ~ Anja
I’ve saved my tomato paste in the freezer for some time but the dollop idea is genius!
Just lovely to watch.❤
I love your videos! This is exactly how I cook. I love making fresh pasta. I will add my sour dough and give this a try. Just a tip: Don't add oil to your water or pasta. It keeps the sauce from clinging to your pasta. Thank you!
Sounds great!
I am planning to retire soon and so glad I found your videos. Making sourdough rye sounds delicious. I am looking forward to having the time to make the starter and the breads.
I love to cook. I love watching cooking videos. I do not make bread. I do not like sour cream. I just enjoyed watching your calm and resourceful style. Your kitchen setting matches your vibe.
Thank you so much 🤗
Lovely video, thank you Anja. Very inspiring. ❤
Glad you enjoyed it!
Thank you for sharing the best recipes ❤
Thank you, Michelle! I am so happy to hear you enjoy them 💛 ~ Anja
Beautiful dinner!
Thank you! Glad you enjoyed this video 😊 ~ Anja
Focaccia is delicious, thank you!😊
Hello! I love your videos. I think you mentioned that you were in California! So am I! 😊 you have the most beautiful oven and stove ever! Just gorgeous! I enjoy all of your videos. I would like to know what kind of knives you were using. You said carbon? And they don’t go in the dishwasher. I was hoping for a link to those kinds of knives in your description. thank you!
Thank you so much for your sweet comment. Yes, I use Carbon knives. These are by far my favorite knives! You can check them out here: amzn.to/2HVgYiS and if it's not available, you can also check on Etsy or Ebay. ~ 💛 Anja
Looks so tasty!
I just found your videos. Love watching you cook and your explanations, but having trouble hearing you speak, even with my volume all the way up. ❤
So glad you like my content! You can always turn on subtitles 😊
👍🏻
First i need to say your recipes are wonderful so far and im going to try the focaccia next. For the focaccia I see it says to feed your starter the day before...so then how do you use an "active" starter the next day? By the next day it would be deflated and so not an active starter anymore? I usually feed my starter and when it has become very bubbly usually in a couple hrs, I use it in a recipe calling for an active starter. Maybe i dont need the starter to be at its peak?
Glad to hear you enjoyed this video. I often feed or "activate" my SD starter the night before but everyone's starter and home environment are different so definitely do what would work best for your situation. However, this recipe is somewhat forgiving. Hope this helps 😊 ~ Anja
Thank You again, Anja for this great recipe and Your great instructions I really enjoy❤ Just a little question for me German.... would You say, 'all purpose flour' is like 1050 flour? Or the 405? Wondering all the time with the american recipes I watch... 😅 Liebe Grüße, Nelly 😊
I am so glad to hear that! As for the flour, if you want a white, fluffy focaccia I recommend 405 flour, if you want a bit more bite and deeper color, you can use 1050 (might need a little less flour then ). Hope this helps und viele liege Grüße zurück von Anja 💛
@@OurGabledHome Super, vielen lieben Dank!! Thanks a lot 😀
@@cornelia1405 Na klar!
Dear Anja, one more qiestion, please...where do You get Your "Allgäuer Kräutersalz" from? Sounds delicious and very special - I love herbs.... Your Foccacia came out so beautiful 😊 ! Viele liebe Grüße, Nelly
....found Your link already in the info box! Thank You for sharing!!
This is where you can get it: allgaeuer-naturprodukte.de/aurelia-wildkraeutersalz Viel Erfolg ~ Anja
Do you ever make yeast breads? I just started my first " sour dough starter" so I'm anxious to make some sort of bread. Hehehe
Sometimes, I do but we now like the taste and health benefits of sourdough so much more 😊 ~ Anja
Do you have a "Windmuehle" Messer?
I do!
I don't mean to be negative, but I am done with sourdough. I get better bread with commercial yeast and I can't seem to hack sourdough baking. I tried it again and I have tried to follow the recipes I have seen, but all my attempts at sourdough baking were inconsistent and not good. I get good, consistent results from packaged yeast. I suppose it's not for everyone. 😢
I am so sorry to hear you're giving up! And yes, commercial yeast will give you very consistent and reliable results but not the same taste and health benefits. You are right, sourdough is not for everyone but when you're ready to try it again, I have a ton of resources in this playlist: czcams.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html and then I also have my online sourdough course with even more personalized help: supersimplesourdough.teachable.com/p/super-simple-sourdough
I can't hear you.