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@@deborahrusignuolo7612 hey Debbie!! Good to see you too! Hey question, were you the Debbie that got the mole plant seeds a couple years ago?

@@pattigsbh4392 yes, there are recipes with eggs but no need to use them, as you see 😊 These fry up very crunchy and we love them!

@@TheInquisitiveFarmwife 😂😂 thank you! Anything you buy, make it at home! Easy peasy right? 🤣

@@GodsDesire4me yay! That's exciting to hear!

@@PegAMurphy that's great! We love them!

@@PegAMurphy thank you, and to you as well!

@@DinkTank369 thank you! Have a blessed week!

@@momlite4 oh nice to know, thanks! Keeps people asking about it when it changes colors 😂 conversation starter lol

@@matilderodriguez1603 we love making our own pizza crust!

@@matilderodriguez1603 awww, thank you VERY much for your kinds words! That blesses my heart! Welcome new friend!

@@PWood-cu3le if you bought Otis from Jill, it should have come with instructions either in the package or in an email. Email Jill and tell her that it didn't come with it.

@@rhondahulbert1599 no, but it makes it easier to score. It also pauses the fermentation so you can bake it up to 3 days later if needed. If you don't put it in the fridge, use that time on the counter instead. Don't totally eliminate those 2 hours.

I let my dough double during ferment and it was over proofed so I’m struggling to find the right combination 😢

@@rhondahulbert1918 you don't usually want it to double, just about 50%. Mine never rises during the process, it rises during baking.

@@kathleenturley1561 we know, but we didn't have the freezer space and we needed to get them going so we could get the rest of the garden processed ASAP that we already had in bags prefrozen. This was only our first run besides the bread run 😂 we had 3 months of food ready to FD already in the freezer. We've had it for over a year now.

@@lindasaffles4189 when you can't wait any longer 😂

@@marcischubert6053 oh that's great to hear! Thank you for the feedback and kind words!

Yes it is hard to stop the cooking process. Next time I'm just going to let it come to pressure and then cut it off, I'm not going to pressure for any amount of time. Hopefully that will be better. If you took the shell off, it would be kind of hard to get them out of the jar because you would have one solid loaf, like you said in the instapot. I do the egg loaf in the instapot as well. I don't know that I would want to do it in a jar though, it would be a pain in the butt to try to get out 😂😂

@BootsandBountyHomestead what about open kettle?? If you pour boiling water into the jar with the eggs like not bubbling boiling but hot hot water and then let it seal itself hmmmmmm hahaha I'm not gonna let this one go bahaha

@@patriciaellen09 worth a shot 🤔😉

I don't imagine that the vinegar would do anything, these were just cooked too long, that's why they turned "tan" on the inside. I wouldn't use any kind of acid in it because it may start to break the shell down over time.

How'd it go?

If this was to be waterbathed, I would do it for a while, maybe 20 mins because it's got to hold the heat consistently throughout to heat the egg enough to cook it, know what I mean?

@@BrakesBake I freeze dry my starter to sell. Is that what you are asking?

@@BootsandBountyHomestead yes, thank you. I dehydrate starter and keep in mason jar in case it is needed for backup

@@BrakesBake yep! It's a good thing too!

I'm not sure what you would want to accomplish by preserving whole eggs into a brine, BUT I would be further afraid mostly that the vinegar (acidic) solution would break down the shell and disintegrate it fairly quickly, then you would have a mess! Waterglassing is in lime, which is a form of calcium (or alkaline) basically so it doesn't break the shell down. I do think it's funny how most everyone that "follow the rules" to a T will say that they don't rebel can or will NEVER do anything that isn't approved, but they will be the first to say that they use Ball recipes to can, which are not always FDA approved either and they don't realize that they are actually still "rebel canning" LOL. I just laugh....They don't even know what they are being "sticklers" to.

@@aimee8014 oh that is fabulous and just blesses my heart to hear this! Let me know how it turns out after you bake it!!! I'm sooo excited for you! 💜 Kacy

@@vickiecaskey9797 fermentation is a process that you can set a time limit to for as long or short as you want. It all depends on the flavor that you want. You can leave it out overnight if you house is cool, esp during the winter or leave it in the fridge for 3 days. The fermentation process starts when you mix your dough, not when you leave it sitting out or put it in the fridge. So, technically from mix to bake is about 7hours. You can do it any way you want. 2-4 hour counter or fridge ferment just keeps it being baked within the same day. Sourdough is something you can fit to your schedule, so this method is for "busy" people that don't want it to take 2-3 days like social media makes them think sourdough takes. They don't do it because they think they "don't have time". This method shows those people that you can. 😁 Anyone can do it any way that works for them.

@@BootsandBountyHomestead Thank you so much for responding. This makes perfect sense. ❤

@@vickiecaskey9797 you're very welcome!

I'm trying that next time, stay tuned! ☺️

yes, like regular "rules" state 1tsp for a qt

@@Michael-fd8ob you bet!

@@BootsandBountyHomestead thank you for replying

@@Michael-fd8ob you're very welcome! I'll try that too this year! Thanks!

I agree! thank you for the feedback! I'm going to let it come to 10lbs pressure next time and just turn it off to cool naturally. stay tuned! 😁

Yes i just commented that like i know that can be done with milk if you do it before i do let me know I'm doing this in the morning with same day laid eggs! Also i wonder if it matters the age of the egg 🤔​@BootsandBountyHomestead

@@patriciaellen09 I would not think that the age matters. If you're looking to getting into canning milk, get on the Facebook group called The original rebel canners, they do a lot of that stuff on there. I won't be canning milk at this time, I plan on freeze drying it.

don't go by the float test alone. If it's doubling or tripling then just try a recipe. If you are new to sourdough, I always suggest NOT starting with bread so that you learn your starter and it's temperament first. Bread for a newbie can be very disappointing and discouraging if you don't understand your starter and it's personality.

@@lisalouey9023 oh that's fabulous!! Let me know how it goes or if you have any questions!

@@dennisdye2330 oh that's a sweet story! Thanks for sharing it with me! Welcome new friend ☺️

Well, they are fantastic. I am making another dozen pints now. Appreciate you. D

@@dennisdye2330 oh that's great to hear! Thanks for letting me know!

No it's not, that's why I weigh it. The weight won't change with it being sifted or not. You only worry about that if you are using measuring spoons/cups versus weighing ingredients. Being sifted or packed will determine how much you measure out in cups and that could be a HUGE difference!

They were delicious and definitely a hit with everyone.

@@CarolePenhaleKing I put a cookie sheet under my Dutch oven on the next rack down. I also hear of people bawling up aluminum foil and putting it in the bottom of the Dutch oven or using the instapot rack insert to keep the bread off the bottom as well. I've never had a problem with it getting too brown.

Yours looked darker then i like. Thanks for the recipe im baking soon.

@@CarolePenhaleKing it's an art! Be the painter of your own masterpiece 😊

Thank you very much!! Hope y'all enjoy! Where are you located, just state is fine? I like to know who does what dances where because they tend to be so regional.

@@CatTales306 no, it goes straight into the DO after I flip and score it to bake.

I have not because I only make enough for what I need or for event shows. I'm sorry I can't help with that!

@@BootsandBountyHomestead no problem. Thank you for taking the time to answer. Really appreciate it! ☺️

@@elidafranco893 anytime! Thanks for reaching out!

@@BootsandBountyHomestead ❤️

@@TeresaHoutsch-cb5bz no, I never have, but you can if you'd like. I wasn't taught growing up to do that. 🤷🏼‍♀️

@@TeresaHoutsch-cb5bz I would think so. Just use commen sense and your senses when you open them up to use them, then When I'm dought, throw them out.

C'mon over!! I love the kind feedback, thank you so much!

THank you for the positive feedback, it always blesses my heart! So glad to hear that you have some of these trees and can enjoy this wonderful jelly with me! God Bless!!

@@shelly6123 all I can say is try it. I don't use them, I can't say 100%. You may need to add a little more water. Just see how the dough acts

@@karenturner8623 I cover with a towel until cooled off, overnight if necessary.

I have seen people say that. Wonder why? I've never had problems with it.

Thank you so much 🤗 I try to keep it simple. no reason to make it hard.

@@SimplyJanHomestead try it! 😜

Oh no! Thank you! Got it fixed!

You know we would share with you, Rick. Come on over 🏃

@@BootsandBountyHomestead 😂 that’s a long road between our homes. Might just have to bake my own