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Thanks for the tip, and thanks for watching!! ☺️

Hey Laura! Total slip on my part, I’ve only used 1/4 of warm water when feeding my starter - sorry about that!

Thank you so much!! I really appreciate your kind words ☺️

Thank you so much for your support! 🥰

Thank you so much!! ☺️

I've started to use 20% proportion. So for a medium loaf a mug full

Hey Sally, I use half a cup! I found a whole cup is just too much for the recipe I use, but if you wanted to make two loaves you could use a cup ☺️

I’ve never used a mug as a measurement, but I kind of love that! How fun ☺️

Genius, thank you!! ☺️

Thanks Kirby! I love getting to do what I do ☺️ have you done something you’re proud of recently?

That’s so sweet! I’m sure they were well received and loved as well 💕

TYSVM😉✌🏼👍🏼♥️🤍💙🇺🇸☝🏼

Of course!!

Thank you so much, it’s from TJ Maxx! It was the dress I got engaged in so it’s very special to me ☺️

They were so good!! Even better the day after 😌 I totally recommend trying them out, you can find the recipe listed on my last video☺️

@@HappilyHomegrown awesome!! Look forward to trying

Thank you, I loved making it too!

I will be bringing all the popcorn for my little duck friends, thank you ☺️

It’s honestly such a mix of excitement and terror when I open my fridge to him looking like that 😅 what did you bake with yours?

@@HappilyHomegrown i do make chocolate chip cookies with some of my discard.

They were soooo good! I already got two requests to remake them for their birthdays! I highly recommend trying them out, I linked the recipe in my previous video 😊

Thank you so much 😊 it’s definitely been a whirlwind and a lot of learning as I go, but I’m enjoying the process of it all. So happy to have you along for the ride! 🫶🏼

Thank you for the kind words! I’m still trying to find my way with filming/editing, but I really appreciate your feedback on my content so far ☺️ I hope you have a great day!

Hi!! Thanks for watching and commenting, it’s a totally valid question! In this video, I’m trying to use up all of my sourdough discard. From my understanding, once you discard from your starter then becomes “inactive”. To “reactivate” it, it would need something to wake it up again (hence the yeast). Don’t get me wrong, my sourdough starter is alive and super active, making it PERFECT for regular loaves. It’s just not what I was trying to bake in this video. I hope that helps and clears it up a bit ☺️

Totally! There’s a reason all recipes call for “ripe” bananas, they just have more flavor 😊For me, it’s something about the texture that I can’t get past. Maybe I’ll come around to it someday! Thank you for the comment, Kathy! I’m curious, do you prefer all fruits to be like that, or just bananas?

Agree ❤

Thank you for pointing that out Donna! I’m working on finding what’s best for my microphone quality moving forward. My microphone broke, so I’ve had to default to my laptop… not the standard I’d like to set for all my videos. Please let me know if the audio gets better in the next couple videos!

And so practical! You just wash it and it’s like you’ve got a brand new bag again. I actually use it more times than I expected to. Let me know if you end up trying it out, I’d love to see your rendition 🥰

Auntie Ann who? - LOVE! Thank you for that tip, I will definitely try it out on my next batch!! I truly appreciate you helping in such a loving way, I’m grateful for your kindness friend 🤍 Also, Lake Eola is one of my favorite places! Happy to see I’m not the only one ☺️

I totally agree! When I’m using a recipe, I absolutely utilize my scale. But, when it comes to my starter, I prefer to measure it by the feel of it :)

No, I haven’t! I’ll definitely have to research more on that, thank you for the suggestion!

Hey, Sherry! This recipe didn’t call for either butter or oil, so I didn’t use them. I wanted a crust on my bread and that’s why I opted for this recipe. I’ll have to look for a recipe that includes olive oil, I’d be interested to try it. Do you have any recipes that you suggest?

Just use the same recipe and add 2Tb. of oil or butter, I also put 1 egg in mine, it does make your bread 🍞 softer.

@@sherryhurt7697 Thank you so much for the tip, I will try that next time and report back in a future video :)

Friend, it sounds like you've had what's called a "hooch". I had it on my first attempt and realized it was my starter's way of telling me it needed more food than I was giving it. If you see a hooch, your starter is eating the flour faster than you're feeding it. I would recommend feeding it a bit more flour and less water. I've found the 1/3 cup flour to 1/4 cup water to be the best ratio when starting your sourdough starter. Try that, and let me know if it helps!

@@HappilyHomegrown thank you very much, I was thinking that was the problem but wasnt sure. The day before it grew to the top of the jar. then the next morning had the hooch on top and was thinner.

by the way really enjoy your chanel. Rare to see good real talking of ups and downs. it was a pleasure finding your chanel.

@@barrnyroyal1440 Yup, sounds like your starter peaked just a bit faster and was ready to eat sooner than you were feeding it. Maybe try moving up its feeding time, as well as adding a bit more flour for it to eat :) Thank you for the kind comment, it doesn't always go as planned but that's just part of the process!

Thank you for watching! The bento bag video will be later this week :)

I'm so happy to hear that, getting the nerve to start is the biggest step you can take. I promise, once you start and catch that first sight of bubbling, you'll be hooked! Thanks so much for watching :)