@@OurGabledHome I have question - likely a silly one but I am a novice at sourdough. I see recipes that use sourdough discard but I don’t have discards so what would I do? Use regular active starter or starter before I feed it. It’s alchemy!
Thank you for sharing your kitchen talents 😊. Do you have a recipe for spaetzle using discards (or not). My family friend used to make the dough and slice it into the pot from the cutting board. It was so delicious!
@@OurGabledHome Thank you for providing the link. Would you consider using sourdough starter in this recipe? If so, what would be the best method? I absolutely love your channel and now will explore your website. You present homemaking in a very calm and pragmatic manner...
Hallo Anja aus Nordrhein-Westfalen in Deutschland. Danke Dir für so viele Informationen und Inspiration in Bezug auf Sauerteig. Ich bin diesbezüglich ein totaler Newbie, wie man in Amerika so schön sagt, aber ich freue mich über jedes neue Video von Dir, da ich so viel davon gelernt habe. Viele liebe Grüße, Birgit
I love your videos. I learned so much from you but the most important thing is that thanks to your videos about how to create a Sourdough Starter I was able to have an active and wonderful sourdough starter living at almost 6,000 feet elevation. I had the opportunity to share my sourdough starter with friends in AZ and Puerto Rico. Both are baking beautiful and delicious bread. I can't thank you enough. Please continue sharing your expertise and all your knowledge. God will bless you. Thank you so much. Your friend from the mountains in Arizona. You are one of the best in the RUclips Channel. Thanks....thanks....thanks. You are so special
If you add some of the extra pasta water to the pesto to loosen it up, it will mix much easier with the pasta. You can then add more pasta water if you need to.
I came across one of your videos last week in my search for information, tips and direction in creating a sourdough starter from scratch and I’ll say that it was the first time I saw a completely different approach to creating one. I followed your direction and started a new one (after already starting one about 8 days before with the more common method ) and the difference was shockingly noticeable. With in 4 days the sourdough starter that I created with your method was father along than the first one sitting right next to it haha I can’t stand waste of any kind so I’ll use the first one up when it’s ready but I’ll keep this new one as “my starter” I say all this to say, I’m so happy I came across your channel, thank you ! Can’t wait to start baking 🙂
Es ist so schön, deine Videos zu schauen. Du strahlst so viel Ruhe aus. Ich bin schon einige Zeit auf der Suche nach einfachen Rezepten zur Sauerteigherstellung. Mal schauen, ob ich es hinbekomme. Interessant finde ich auch die Herstellung von Hefewasser... Viele Grüße aus Kiel, dem hohen Norden Deutschlands.😊
Hefewasser ... das muß ich auch mal ausprobieren. Aber Sauerteig kann echt ganz einfach sein, einfach machen und nicht aufgeben, wenn er nicht gleich beim 1. Mal "richtig" wird. Ganz viele LG zurück nach Kiel 💛 ~ Anja
Love these recipes and ideas! Thank you! BTW- I love your blouse! Would you mind sharing the brand;where you purchased? You make baking look so beautiful🌸🌸🌸☺️☺️☺️
Good morning, I would love to make your sour dough granola but I cannot find the recipe. Is there anyway you could give me the link in your response to this comment. I so enjoy all the new sour dough recipes you make on your vlog. It is such a treat to make them myself ❤️
I am so glad you enjoyed those recipes! We do use our flaker quite a bit, freshly rolled oats are so much better and nutritious than store-bought (more in this video: ruclips.net/video/QaR7TYd2ua8/видео.html) 😊 ~ Anja
I removed my starter from frig and fed it I had some response with bubbles. I fed it again the next day and it doubled in quantity with more bubbles. I tested it at this time by water and it sunk to bottom. If it doubles and sink in water is this the only test and should I stop baking based on this test of floating a starter after it has doubled?
I had a weird phenomenon happen . I used my new starter to make a mini bread and for some reason it had mould grow on it instantly like the bread was still warm.. I’m totally freaking out cos then that means my starter is mouldy and I’ve been using it the last few days 😭😭
Wonderful! Please send one of everything. Many thanks in advance! I am jealous- lemons from your own garden!
Haha ... will do 😜! Thank you for watching and commenting 💛 ~ Anja
@@OurGabledHome I have question - likely a silly one but I am a novice at sourdough. I see recipes that use sourdough discard but I don’t have discards so what would I do? Use regular active starter or starter before I feed it. It’s alchemy!
You have the most relaxing voice! Just found your channel and I love everyone of your videos that I’ve watched!❤
Thank you so much 😊 ~ Anja
Thank you for sharing your kitchen talents 😊. Do you have a recipe for spaetzle using discards (or not). My family friend used to make the dough and slice it into the pot from the cutting board. It was so delicious!
I do have a Homemade German Egg Noodles | Spaetzle recipe here: ourgabledhome.com/homemade-german-egg-noodles-spaetzle/😊 ~ Anja
@@OurGabledHome Thank you for providing the link. Would you consider using sourdough starter in this recipe? If so, what would be the best method? I absolutely love your channel and now will explore your website. You present homemaking in a very calm and pragmatic manner...
I just made my very first batch of sourdough bagels 🥯 I’m totally impressed with myself I can’t believe I made bagels 😭🥹
Great job!
Hallo Anja aus Nordrhein-Westfalen in Deutschland. Danke Dir für so viele Informationen und Inspiration in Bezug auf Sauerteig. Ich bin diesbezüglich ein totaler Newbie, wie man in Amerika so schön sagt, aber ich freue mich über jedes neue Video von Dir, da ich so viel davon gelernt habe. Viele liebe Grüße, Birgit
Aber auch Newbies können Sauerteig lernen! Mit ein bißchen Übung schafft das jeder! Freut mich, daß Dir meine Videos gefallen 💛 ~ Anja
I was surprised the pasta didn’t stick while cooking. Looks delicious
It's so good!
I love the dish rack idea!! Thank you for sharing another wonderful video❤
Glad you liked it!!
Lovely video, thank you for sharing the great recipes. Love the pretty blouse as well!
Thank you so much for your sweet comment, Patricia 💛!
I love your videos. I learned so much from you but the most important thing is that thanks to your videos about how to create a Sourdough Starter I was able to have an active and wonderful sourdough starter living at almost 6,000 feet elevation. I had the opportunity to share my sourdough starter with friends in AZ and Puerto Rico. Both are baking beautiful and delicious bread. I can't thank you enough. Please continue sharing your expertise and all your knowledge. God will bless you. Thank you so much. Your friend from the mountains in Arizona. You are one of the best in the RUclips Channel. Thanks....thanks....thanks. You are so special
Thank you so much for your sweet comment 💛 ~ Anja
Great videos the fennel looks really good
Yes!! That fennel is delicious 😋 and glad you enjoyed the video ~ Anja
If you add some of the extra pasta water to the pesto to loosen it up, it will mix much easier with the pasta. You can then add more pasta water if you need to.
Great tip, thank you for sharing 😊~ Anja
Very pretty top!
I came across one of your videos last week in my search for information, tips and direction in creating a sourdough starter from scratch and I’ll say that it was the first time I saw a completely different approach to creating one. I followed your direction and started a new one (after already starting one about 8 days before with the more common method ) and the difference was shockingly noticeable. With in 4 days the sourdough starter that I created with your method was father along than the first one sitting right next to it haha
I can’t stand waste of any kind so I’ll use the first one up when it’s ready but I’ll keep this new one as “my starter” I say all this to say, I’m so happy I came across your channel, thank you ! Can’t wait to start baking 🙂
Thank you so much for your sweet comment and you are so welcome 💛 ~ Anja
perfect use for the dishrack!!
Right?
@@OurGabledHome Anja, thank you for your beautiful, helpful, educational video's!
Love your videos..would love to see a pesto video. Thank you Anja.
Thank you so much 😊 ~ Anja
Es ist so schön, deine Videos zu schauen. Du strahlst so viel Ruhe aus. Ich bin schon einige Zeit auf der Suche nach einfachen Rezepten zur Sauerteigherstellung. Mal schauen, ob ich es hinbekomme. Interessant finde ich auch die Herstellung von Hefewasser... Viele Grüße aus Kiel, dem hohen Norden Deutschlands.😊
Hefewasser ... das muß ich auch mal ausprobieren. Aber Sauerteig kann echt ganz einfach sein, einfach machen und nicht aufgeben, wenn er nicht gleich beim 1. Mal "richtig" wird. Ganz viele LG zurück nach Kiel 💛 ~ Anja
Love these recipes and ideas! Thank you! BTW- I love your blouse! Would you mind sharing the brand;where you purchased? You make baking look so beautiful🌸🌸🌸☺️☺️☺️
Adriano Goldschmied from Nordstrom Rack 😊
Good morning, I would love to make your sour dough granola but I cannot find the recipe. Is there anyway you could give me the link in your response to this comment. I so enjoy all the new sour dough recipes you make on your vlog. It is such a treat to make them myself ❤️
Thank you! I am glad you like it! I will upload the recipe some time today so check back later today 😊 ~ Anja
Thank you so much Anja
Everything looked so delicious. I have been debating on an oat flaker for a while now. Do you use yours often?
I am so glad you enjoyed those recipes! We do use our flaker quite a bit, freshly rolled oats are so much better and nutritious than store-bought (more in this video: ruclips.net/video/QaR7TYd2ua8/видео.html) 😊 ~ Anja
I removed my starter from frig and fed it I had some response with bubbles. I fed it again the next day and it doubled in quantity with more bubbles. I tested it at this time by water and it sunk to bottom. If it doubles and sink in water is this the only test and should I stop baking based on this test of floating a starter after it has doubled?
The float test is good but not the only measurement: ruclips.net/user/shorts0rxfrmzORS4
Hallo, ich hätte gerne der link von die Flockenquetsche. Danke 😊
Das ist die Eschenfelder 😊
@@OurGabledHome Danke!
Hello, what kind of wood is your cutting board? I’m looking for a wood board that will not dull my kitchen knives. Thank you
I think it's an acacia cutting board from Ikea that's been serving us well for years 😊~ Anja
My daughter is allergic to basil so pesto isn't used too often. I would love to make pesto without it.
Sorry to hear that but yes, there are so many ways to make a pesto with basil! Stay tuned for that video 😊 ~ Anja
@@OurGabledHome Thank you. I always watch your videos. My husband and the children loved German meatballs and sauerkraut.
@@fayabogush2956 yay, I am so happy to hear that!! Good for you for making them!
I had a weird phenomenon happen . I used my new starter to make a mini bread and for some reason it had mould grow on it instantly like the bread was still warm.. I’m totally freaking out cos then that means my starter is mouldy and I’ve been using it the last few days 😭😭
Oh, no!! I have never heard or seen that before 😳!