I just fermented a jar of rolled oats with 1/4c of my sourdough starter. It is going to be awesome. Letting it sit for 12 hrs and will see if it needs more time. Then I'm going to eat it raw with blueberries. Yum!
@@beckybrown3291 Omgosh it's delicious! It fermented 13 hrs...probably needed longer but breakfast it is! I'm letting it ferment another 12 hrs and will pop in fridge tonight. I fixed a bowl with my yogurt, kefir, blueberries and freeze dried strawberries. 😋😋😋 I got the idea from @Elly's....gosh forgot and need to look. That's how a 64 yo brain works. 🤪
I haven’t heard about dehydrating caramelized onions either. Looking forward to that outcome. You crack me up… “read the instructions” 😂. I read them alot and I STILL forget some detail. As long as we catch ourselves, we are good. Frida and Adelita are still looking good. Frida is looking a little better. It looks like you got to do a lot. Great video today Ms Anna.
I just use a 50/50/50 ratio rather than 150/150/150 while it is getting going to save on so much waste. It worked fine then I just increase the amount when I want to use it.
I’m a super lazy sourdougher lol I just eyeball even amounts in my container until it’s the consistency I want. I prefer a thicker starter. I figure the covered wagon prairie folk didn’t have a kitchen scale so I don’t use one either. Lol. I’ve been sourdoughing about 10 years and have made all sorts of deliciousness. Right now the old gal is in the freezer since we moved. I’ll wake her up in a few more weeks.
My sourdough starter just idk smelled so... Sour... Like vomit... And no more rise and the water just sat on top so I decided to stay over and be prepared to know what to add when and be a bit more consistent... 🙏🏻😄
If you chew gum while slicing onions it doesn't effect your eyes. I always keep a pack of Dentyne Cinnamon gum in the kitchen for when I am processing onions. Never shed a tear again.
You drink your well water and use a Brita pitcher? We love our Brita, we have a filter in our water line that only goes to the fridge but we use the Brita for the coffee maker and canning and everything else. Lol. After I lost several cats because of kidney failure (they were 17 and 18) I give my cats filtered water now. It is what I drink, so why not them?
I drink either but I prefer filtered. We have hard water and it tastes funny to me. We had it tested before moving so we know it’s safe but the water is so hard white bits float in it!
I discard the first few days until it is active and fermented, then after that I do set it aside in the fridge and use it for a “discard” recipe like pancakes or crepes. No stupid questions when you’re learning!
I just fed Frank Sinatra BUT I TOTALLY FORGOT to discard any before feeding. YIKES! What in the world will it look like tomorrow? Did I ruin it? I sooo hope I don't have to start over.
I love this series - I did see last years as well and so appreciate your putting in your time to teach us the ages old skill.
You Go Francine!
Never thought of dehydrating caramelized & "balsamic - ed" onions! Please report on out come and taste!
Loved your reports from "The Field" -- HConf.
Very interesting about the bowl of water. I have never heard of this!
I just fermented a jar of rolled oats with 1/4c of my sourdough starter. It is going to be awesome. Letting it sit for 12 hrs and will see if it needs more time. Then I'm going to eat it raw with blueberries. Yum!
That sounds....interesting? Let us know how it is. Have you done this before? I'll be looking for your report. Blessings from Indy💜🙏💜
@@beckybrown3291 Omgosh it's delicious! It fermented 13 hrs...probably needed longer but breakfast it is! I'm letting it ferment another 12 hrs and will pop in fridge tonight. I fixed a bowl with my yogurt, kefir, blueberries and freeze dried strawberries. 😋😋😋 I got the idea from @Elly's....gosh forgot and need to look. That's how a 64 yo brain works. 🤪
@@beckybrown3291 Elly's Everyday Wholegrain Sourdough!
I haven’t heard about dehydrating caramelized onions either. Looking forward to that outcome. You crack me up… “read the instructions” 😂. I read them alot and I STILL forget some detail. As long as we catch ourselves, we are good. Frida and Adelita are still looking good. Frida is looking a little better. It looks like you got to do a lot. Great video today Ms Anna.
Hey hey Anna!
I need to try onions like that on the dehydrator. I bet the balsamic on them is so good! You got a ton done!
Gotta keep up!
love dehydrated onions with balsamic, YUM!
Yes!
I just use a 50/50/50 ratio rather than 150/150/150 while it is getting going to save on so much waste. It worked fine then I just increase the amount when I want to use it.
My sourdough is in the fridge resting right now. Lol. I just did a big batch of apple butter and now have apple cider vinegar fermenting 😁
awesome productivity. Ive made the balsalmic onion jam and I love it on meatloaf and meats.. so good.
I’m a super lazy sourdougher lol I just eyeball even amounts in my container until it’s the consistency I want. I prefer a thicker starter. I figure the covered wagon prairie folk didn’t have a kitchen scale so I don’t use one either. Lol.
I’ve been sourdoughing about 10 years and have made all sorts of deliciousness. Right now the old gal is in the freezer since we moved. I’ll wake her up in a few more weeks.
Looks fantastic!!! 😘😘😘
😘
Awesome video. 💜
My sourdough starter just idk smelled so... Sour... Like vomit... And no more rise and the water just sat on top so I decided to stay over and be prepared to know what to add when and be a bit more consistent... 🙏🏻😄
You can just zero out your scale with your empty container on it. Then your add starter until your scale reads 150 grams. No math required. :)
Yes that’s true but that requires emptying it out into another container to tare the scale, extra dish every day. A little math is preferred for me 😃
If you chew gum while slicing onions it doesn't effect your eyes. I always keep a pack of Dentyne Cinnamon gum in the kitchen for when I am processing onions. Never shed a tear again.
Does it make the gum start to taste like onions?
@@FermentedHomestead nope doesnt change the flavor of the gum at all. dont know why it works, it just does. something my mom shared with me
You drink your well water and use a Brita pitcher? We love our Brita, we have a filter in our water line that only goes to the fridge but we use the Brita for the coffee maker and canning and everything else. Lol. After I lost several cats because of kidney failure (they were 17 and 18) I give my cats filtered water now. It is what I drink, so why not them?
I drink either but I prefer filtered. We have hard water and it tastes funny to me. We had it tested before moving so we know it’s safe but the water is so hard white bits float in it!
Can vinegar be dehydrated, to make power.?
I’m not sure if it would have much left to it once it’s dehydrated, that’s an interesting question
Why discard the sourdough? Is it not good to keep in fridge for another batch? I kwn nothing about sourdough so sorry if that's a stupid question....
I discard the first few days until it is active and fermented, then after that I do set it aside in the fridge and use it for a “discard” recipe like pancakes or crepes. No stupid questions when you’re learning!
what size dutch oven are those ?
I want to say 8qt?
I just fed Frank Sinatra BUT I TOTALLY FORGOT to discard any before feeding. YIKES! What in the world will it look like tomorrow? Did I ruin it? I sooo hope I don't have to start over.
It's not ruined but it might overflow
I think it will be fine! I wouldn’t stress it
@@09echols Thank you for your advice. I'm hoping I have it in a large enough vessel BUT if not it won't be by much. Thank you again. ❤️
@@FermentedHomestead Thank you Anna! I think tomorrow with the discard I'll continue with a second starter and call him Dean Martin.