Видео

I season my gardein fish with old bay seasoning ❤. Thanks for sharing

Good morning ..is that ok that a 7years old kid drink this..

Sorry for commenting an old video 😅 i’ve been wanting to make my starter grow triple but wow this tips is amusing 😂😆 I’ll try it tonight!!!! Thank youuu ♥️♥️

I like your style.

You should've said how many inches enema reaches. And you didn't explain how coffee enemas stimulates liver bile. 🔴Also should've said how Colonics really exaggerated STRETCH colon - what if holes in colon like most people who processed garbage food

You didn't address the second situation where you feed your starter, and after a few hours, it is runny and never rises. You mentioned this is a "real problem" but didn't address it. This is the situation with my starter. Please address this in your next video. TY

Many of the folks that think they have a gluten sensitivity, may have already seen a doctor and got tested for, and came back negative for celiac. This leaves them wondering what the problem is and a doctor who doesn’t know. What seems to be the problem at hand for many, a gene mutation in their DNA knows a MTHFR. You can be tested to see if you have this and roughly 44% do have it. It causes a decreased ability to methylate folate, which is a group of B9 vitamin. Methyl folate is the usable form for your body. The problem comes from breads that are made with enriched flour or fortified wheat. This is the most common in the US and the flour is sprayed with a synthetic, man made form of folate known as folic acid. Folic acid does not exist in nature. So MTHFR folks already have trouble methylating folate and now they’re eating bread that’s sprayed with a synthetic folate, and this is where the digestive distress comes from, not the gluten in many cases. Keep in mind that many grains are “enriched”, such as flour, rice, pasta. Keep an eye out on the nutrition labels for “enriched”, “fortified”, or just outright labeled “folic acid”. Try an experiment using true organic bread that legally, can’t use “enrichment” because folic acid cannot be organic because it is not natural…and see if you still have the digestive distress

Thank you! I finally had active sourdough starter after giving up three times! I woke this morning to an overflow, but when I stirred it, it collapsed and was very runny. 😥 Went online and found you and did exactly what you said to do and now, this evening, I have 3 jars of very active starter because I am having a hard time "discarding." I really am not sure what to do next, so tonight they are all going into the refrigerator. I am hoping to have the courage tomorrow morning to figure out how to bake my first loaf of sourdough bread. It's just the two of us so baking would be, at most twice a week. Thanks again.

My starter never got perfected because it was runny. I'm working on the 2nd week to try and get it ready to use. Is it still ok to continue working on it to get it ready to make bread with, or do I need to start all over?

Please, answer me. I am from Serbia. Is good or healty white spelt flour type 630. Thank you

Wow, stopped buying dreadful gluten free products, the additives are awful. I’m intolerant but had No idea about Einkorn, just making my first loaf. Thank you so much for such clear, information. I’m in UK and 75.

Some1 did coffee enemas for cancer and her wrinkles disappeared, another SOME1 her Doctor told her do *LEMON* enemas certain descending dilution, no mor cannSir and Doctor passed away day after good news

Cant I make bakes witj this flour

Could I used Almond Milk or Oatmilk for this recipe?

Thank you for this !

My starter is not floating why

Great explanation!

I thought my sourdough starter was dead. Thank you!!! It's better than ever!

You can even double or triple the feeding ratio (so 1:2:2 or 1:3:3). Leave only 50gr of starter (or even less) and feed it 100gr of flour and water.

The background music is distracting and not necessary.

Thank you godbless!!!

You forgot to add the shredded vegan cheese to the ingredients list. It's prounced 'Worcestersheer' sauce'. Lol

❤

Thank you! That happened to me & Ive tried to fix it, but my efforts have failed. I’ll try this today & see what happens 😊

I am ur subscriber its really good

I started grinding my own grains about a year ago - I buy from Azure Grains also. They're Great !!

Love your videos but the music in the background is distracting. Maybe a little less volume to it. I'd rather listen to what you have to say. Thanks for the explanation.

mee too....exactly what i needed to know...

This is a white woman

What a beauty.

??If you got your appendix taken out can you still do a coffee enema??

Hey haven’t seen you in a while 😊

I ate tuna fish ever day when I was in college and never felt better :)

Hey Vidal,,, nice post and i have been eating and switched to Berlin Bakerys Whole Grain Spelt Bread about 2 months ago. My mother is extremely gluten sensitive and suffers from Hashimotos ( Thyroid ) issues. My farmer from pennsylvania does bake a Einkorn round loaf,, but it is still wheat,,,,,, what would be the better choice for her? Any suggestions would be greatly appreciated? O and I Love that Belt Buckle too !!! God Bless & Merry Christmas>>> Rob Raz

Merry Christmas!! ❤❤❤

Thanks y'all ho ho ho from HLWD Japan!

No need for the annoying background music! Thanks!🙏

Haiii thanks for sharing❤🎉Absolutetlly brilliant👍👍👍

Merry Christmas from Ontario Canada!

That kitty! ❤

I made a sourdough bread using One Degree 300 grams of Spelt and 200 grams of bread flour. I also added black sesame seeds. It was delicious and very sour which is the way I like it. It didn't rise as much as it would without spelt but it was healthier. That is the trade off. I may try 400 grams spelt and 100 grams bread flour. I did do a 500 grams spelt flour and it didn't rise much. I added hemp seeds, sesame seeds, ground flax seeds and pumpkin seeds. It was a very dense loaf but not as sour. I may need to add more water next time. But it was delicious and even better when toasted!

Love that stove! Thanks for the help

A little surprised you don't mill your own flour, buy the wheat berries and mill your own it is soooo much better than any you can buy already milled. A little table top mill is about $350 and you just mill as you need, takes about 45 seconds to mill a pound of flour

This looks tasty, I am going to try this soon. Will make home made fettuccine from fresh ground Khorasan wheat berries. Use chinese spinach as my greens and use walnuts because I don't have pine nuts. and I grow my own mushrooms so will add some fresh golden oyster mushrooms. Should be pretty much the same flavor profile. Thanks

Couldn't get through to your website to find the recipe. Sure wish you gave out the measurements. After seeing how you loved how these muffins turned out, I really want to make them!

Information is fine except I would have explained why sprouted grains are better in terms of nutrition and reducing illness. Grains have phytates or phytic acid and lectins which are anti nutrients. Plants do this to protect themselves from predators and pests who would want to eat these grains. The plant doesn’t want this as the grain is its means of propagating and survival. Anti nutrients bind to essential minerals and prevent us from absorbing them; we poop them out instead. Lectins bind to cells in the gut and can produce leaky gut, allowing toxins to seep into the bloodstream. By sprouting these grains, we remove to some degree the phytates and lectins, allowing us to benefit from the nutrients contained in these grains.

❤ thanks for giving me hope on my sourdough starter 😢❤ it’s very clear video I loved it

Aww kitty Luke is so adorable!!! ❤😻❤

It's from not discarding enough. From just a microbial point of view you want it to always be feeding and multiplying, Healthy and vibrant. But most people don't discard enough so the microbes get used to burning through the sugar and going dormant And most of the time the microbes are strictly in survival mode. Easiest thing to do is just use all your starter and use whats clinging onto the jar to colonize the next batch. discarding more is the better option or you'll start seriously wasting flour.

I used spelt flour for focaccia bread. It turned out delicious.