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It can go through some pretty gnarly smells as the bad bacteria dies off and the good bacteria establishes itself. Rotten, putrid, dirty sock, sour, all types of smells can happen in the initial stages. Generally, the will become very runny when it really needs to be fed again. If left too long, you’ll see hooch, a clear to black liquid develop on top. Left too long after that, you’ll start seeing the unpleasant bacterias and molds take over and have to start fresh. Since you live in Guam, you may need to feed it twice a day to get it going. Also, if you have access to some white or distilled vinegar, you can add 5-10mL of it to the water until it gets established so it will make the conditions more inhospitable to the bad bacteria often found in flour. I would suggest feeding it two times a day, morning and evening. Once it gets established, you can back down on feedings. It can take a while for that stench to go away, just keep feeding and it will happen unless your flour is off. If you see mold developing within 72 hours that is black, blue, red or orange, you will want to use a different bag of flour. When flour ages, it is more prone to cause problems, especially bleached varieties. Let me know if this doesn’t fix your issues within a week or so and we will continue to figure this out together.

@ thank you for this. I’ll definitely give it a try.

You are quite welcome! Let me know if you need more help. My starter smelled horrible like that for several weeks when I first made one many years ago. It ended up being the strongest and most robust starter I’ve owned to this day.

You’re welcome ☺️

My Maggie says hello to another Macaron Maggie! 🐕🐾 Your tip on using a warming drawer is brilliant! I’m going to pin this to the top so others can benefit. Do you leave it wide open or just a crack? I also live in a high humid non stop rains during various seasons area. The struggle to get them to dry and form a skin is real! I’m glad you enjoyed the video and find the recipe consistent and easiest! Thanks for the lovely compliment. I worked really hard to make macarons easier to make for all. 🤗

@ You are my new BFF.🙂 I leave the drawer open. Yesterday, I closed the drawer, warm setting. The skin formed in about 15 minutes and was thicker than I like but the macarons baked just fine. My dog, Phoebe Buttercup, says “arf arf, cookies are the best” to your Macaron Maggie. Have a Merry Macaron Christmas!

@MaggieMain-mk7st Phoebe Buttercup is a lovely name for a dog! 🐶 I really like that a lot! 😊 I just realized if I left the door open, macaron Maggie would likely eat all the batter. 🤣🤣🐕🐾🐾🤗 Maybe I will try it with it cracked. That is the experience I had with oven drying most of the time. The shell was much thicker than I prefer it to be. Merry Macaron Christmas to you, too!

Typically, no. If you are adding more than 1/3 cup or 50 grams of flour, you can add in an extra 1/4 tsp of dry yeast for good measure for every 50 grams. I personally haven’t needed to do so. If you are using an American recipe, most use much more yeast than you even need to the point it’s wasteful. If you are using a recipe created with the bakers ratio, like most recipes tend to do, that’s when you may find it beneficial to add that extra bit of yeast. I hope this helps!

@Jacksonsjob Yes, it's very helpful. Thank you for your quick response!

You are very welcome! Much success on fixing your dough!

Perfect! Glad you can use your mixer once more. 😊

Starlight, yes you can. We have tried all the dogs homemade treats. Some are pretty tasty like the cheese crackers for Roxanne. 🤣 Others are so bland! But they are all edible. 😂🤣

@Jacksonsjob ok thank you sooooo much, I appreciate it 🫰🫰🫰😍😍😍🥰🥰🥰👍👍👍♥️♥️♥️♥️😘😘😘

You’re welcome. You can definitely eat these. You may or may not like them. They reminded me of really odd pancakes. 😂

@@Jacksonsjob 🤣🤣🤣🤣🤣🤣

You are very welcome! 🤗

Hope you like it! 🤗

You are welcome! 🤗 Glad you liked it!

Hello there, Stacey! I will pin your comment as it’s a great one and it will allow so people looking at this recipe to make an informed decision. I think it is important to let people be aware that you are correct, there are experts that are now saying it isn’t wise or safe to microwave plastics, even ones labeled as microwave safe such as the one I used many years ago when I made this video. Other experts say BPA free plastics labeled microwave safe are fine. The FDA is still saying it is safe for now but many people don’t trust the FDA due to a variety of reasons. It seems the general consensus overall is it is wise to avoid plastics in the microwave, especially on a regular basis, but if using appropriate labeled plastics, it’s still considered okay. I think it’s wise for every individual to read up on the topic and perhaps go for a safer alternative whenever possible. With that said, I think the ingredients, sugar and the calories in this candy are likely more important to consider when making healthy choices for your body. Sugar can do all kinds of harmful things to your body, especially in large amounts. It can cause all sorts of health issues such as lead to weight gain, cause anxiety, fatigue, inflammation contribute to heart disease, diabetes, feed cancer cells... If I eat much sugar, especially this candy, I personally get the shakes and anxious within a brief time. By the way, there is a way to avoid the plastics issue altogether. I no use a microwave for a variety of reasons and show how to melt almond bark without a microwave in a separate video. So for those still wanting to make this recipe and avoid plastics and the microwave, they still can!

You’ll be jittery enough from the sugar to finish that cabin in one day eating all the fudge you can make! 😂

I had to go click on the link as it's been years since I made this. I wrote "If desired, you can speed up drying time by heating in oven for 7 minutes at 200F (100C.)" in the instructions. This is an estimate as higher humidity levels will affect drying time for any sugar. I would be careful after it comes out of the oven as it will be hot and I would make sure it feels dry to the touch before storing. I hope this helps!

Some shake it in a trash bag with sugar

@@Cherryyl-vv4gs I've actually seen them make this is large quantities in trash bags when I was younger! I never could eat any of it as I never was sure of the safety of the plastic bag. Many of the non-food grade bags have plastics in them that aren't the safest for us to consume. That's why I didn't show how to make it in one. I didn't want to risk anyone getting hurt. :)

Glad you like this recipe! There are so many versions out there today, aren't they?

I am so happy to hear it worked, Leslie! First time it happened to me, it was surprising. 😁

You can use self rising flour instead of baking soda, but I would omit the salt in the recipe or cut it in half as self-rising flour can be salty otherwise due to the rising agents. It may change the texture slightly. I have used aluminum foil greased. A towel is risky as the dough is very sticky and it could lead to a towel getting stuck and collapsing the dough. What I do the most personally is invert another pan or bowl on top so that rises under a little dome and I don’t have to waste foil. Hope this helps!

Hello! I hope you had an excellent holiday as well. Definitely do not recommend this for you. I was shaking 🫨 from the sugar just sampling it to make sure it was the right consistency. I’m going to try and work on bread recipes in the future more but I do have a few more sweets already filmed that will be in the middle. Hopefully you aren’t experiencing this brutally cold weather as well. It hit hard and fast.

@@Jacksonsjob We been having some very cold nights in the 20's here as well. It's trying to warm up a bit and high's in the 50's are looking much better. :) This is definitely a good time of the year for baking. I'll be trying to improve my baking skills for the next couple of months. Looking forward to seeing the videos you develop.

@@myretiredhobbiesgainesvill8140 Hopefully you are getting warmer weather now! We are getting rain, but at least it's in the 40s now and not 20s. I keep trying to work on a new video but it is so slow going!

Thank you for comment! You will see my animals frequently in nearly every video so I’m not sure you’ll like this vlog which is done in my spare time for fun and enjoyment of life not for seriousness. The channel is named after my beloved late service dog, Jackson that allows me the opportunity to share simple recipes. So they are here to stay! 🤗😊Happy baking!

Ooooh, maple walnut fudge sounds great! 😊 I hope you had a good Thanksgiving. I was 🤧 under the weather. How are you doing?

Hi Karen! How are you doing? Did you have a nice holiday? Do you like the new setup on the videos where I discuss the ingredients first and then just show how to make it or is it boring this way? Thankfully, the doggos were good sports. 😂

@@Jacksonsjob Hi, I never find you boring! You have a way that just pulls me in and in addition to loving your personality your videos are so easy to follow. I need clear instructions for deserts. For example: yesterday I made a copycat Little Debbie oatmeal creme pies. While they did turn out pretty good tasting, they were huge and I had to bake them a bit longer. I think this made them a bit drier? The directions said, make balls the size of walnuts. Now is that the size they are laying under the tree? Ha ha, apparently not. l

@karenbearden6198 hahahah. I would have thought the same thing with the walnuts growing up around black walnut trees and stepping on their shells barefoot all these years! You need to tell me where to find this recipe! I love oatmeal pies and am allergic to corn. 😭 I’ve been trying to find a good recipe to modify for years now. I’m so happy you are finding the new style not too shabby. I’m hoping it can make it to where I can start posting more videos again as I’ve struggled with my health tremendously since losing Jackson. Hey! I finally got answers what is wrong with me! I actually thought about doing a video on it to update you all. If you make this, let me know how it turns out!

@@Jacksonsjob Any update about your health would be good, as i (and sure others too) think of you often and wonder if all is well. Of course only if you feel like it. So glad you finally have some answers! I used the recipe from Allrecipes with Copycat and Little and Debbie in the title AND Have no business being this tasty also in the title. I didn't have marshmallow creme, so I made it. I also didn't have shortening so just omitted that. I also didn't have corn syrup, so used honey instead. (this was for making the mallow creme) I used this honey because it was from a small homestead nearby and when I tasted it I told my husband it tasted just like colored corn syrup. lol I also didn't use quite as much sugar because we tend to find most things too sweet. When I make it again the only thing I would do differently is to : 1 make them smaller 2 don't pat down the ball at all before baking, like I did with half of them. (told ya I need guidance) 3 use half fresh ground white wheat instead of using all store-bought plain flour Hope you try it, I will make it again my husband really likes them.

@karenbearden6198 thanks so much for the place to look for the recipe. 🤔 Maybe we can come up with a better version and call it Little Karen’s oatmeal pies. 🤣 I just made frosting from the back of the bag as I’m struggling with my memory today and already messed up my first batch. I split the frosting. 😭🧁😳 I may have to start yet again. This is amazingly I keep messing this simple recipe up. Thanks for the tips on the oatmeal cookie recipe. I will definitely go by your suggestions as I’m not a fan of sugar. Actually, if you do make this fudge, start checking it with 1/2 pound of sugar. You might like it better. I did! Too funny about the honey. I know what you are talking about. I’ve had some just like that. 😳

Hi Neil! I hope you are well! Are you with your son at the cabin still? How’s Marilyn?

@@Jacksonsjob I am not that was most successful. We did a half mile of new road through the forest in 2 1/2 days and all of this to access the trees that we need to cut down that are past mature point and that I need for my cabin. I am in the process of finishing a very high end home renovation in Montreal at the top of the mountain. You cannot get any higher in Montreal. And as soon as this is done, I am going to be preparing to head back to the country for at least two or three weeks, probably more as the cold settles in and the ground freezes. I need the ground to freeze such that we can cut the trees and drag them through the snow and not mud. The sawmill has a hard time with mud, but no problem with snow when it’s coming through our forest. When I was up there with Hunter my son. Marilyn kept her distance because my son had his dog with him. And the other three her kits, have moved on to new territory to establish themselves as their own or their territory for life. It’s amazing that when I was there, I didn’t have a lot to give them some food wise. And it was quite revealing to see them assert themselves more vigorously over what was available. Where during a summer they would play as if there was no end to it. It really puts into meaning that it’s a dog eat dog world out there. Yeah, yeah I know they’re part of the cat family…

@nzs316 I enjoyed reading about your trip! It sounds like you had a great time with your son. It is nice to see Marilyn was a good mom and raised her children to be self sufficient! That saw mill sounds a bit intimidating. Do you remember the Waltons? Every time I hear about a saw mill I think of their family business. I didn’t really care for the main character of the show (gasp) or how they ended up doing with the parents toward the end. I liked the other siblings much better and the folks until the final seasons. So you are building two homes basically at once? I should come to you when our country gets out of control and have you help me build a cabin in the woods by a lake somewhere. 😂😳🤗

Dusting off the cobwebs yes I do remember the Waltons so far in our past. Actually, what I am planning on doing is I will erect the original cabin to evaluate the amount of repairs to be effectuated. The hard part is that I have to let the wood cure or dry for at least one year because wood shrinks 1 inch per 8 feet and The cabin is 17 x 19 so its quite significant in shrinkage. Funny cold water and guys have the same shrinkage problem ha ha ha! But gosh, this is so much fun how many people get to build a cabin and the logs are from their forest and bake bread while they’re doing it!😮

Sounds like you’ll have to find a project to fill the next year. Perhaps more bread baking is in order. 😂😂😂

Thanks, Christine! 🤗

That’s what I ended up doing with it as I had over 4 pounds where I made it twice. 😂 What do you think of the new layout? Where I say ingredients in beginning instead one at a time? Your opinion is the most important being my first subscriber that wasn’t someone I personally knew! 🤣😂🤗😊☺️❤️

I think that's good because it makes me pay attention to the ingredients and measurements.I could measure everything and make it while watching the video.

Sara,do you have any pointers for brown butter in cookies for optimum brown butter flavor after baking?

Thanks for that advice, Emma! I’m trying to figure out a way to make it easier for me to post videos.

On the brown butter: I have found cooling the butter down overnight really brings out the flavor. You can do this one of two ways: brown the butter, cool it and leave it either on the counter or wrap it and place in fridge. Then use it the next day. The second option is to make your recipe then chill it overnight in the fridge. Also, if you like nuts (forgive me if you are the friend that doesn’t) if you add nuts into the brown butter and stir them around, it will grab onto the flavor and also bring a nutty undertone to it which really brings out the flavor of the cookie.

I really hope you enjoy the bread as much or more than the batter! 🤗😊

@@Jacksonsjob The bread was soooo good! I could hardly share it! Great recipe. TY.

@@virtuallyactive7568 You make me want to make this now. I have a giant bag of dried cranberries in my pantry I keep eating like candy. 🤣

@Jacksonsjob you won't be disappointed.

I’m currently trying to decide if I’m going to try canned pumpkin instead of bananas just to see what will happen. 🤣

You are welcome! 🤗

That’s great to hear, Josh! Thank you for the feedback and I hope you had a happy thanksgiving!

You are very welcome! Glad I could help! ☺️🤗

You’re welcome, Cindy!

White chocolate is so finicky! Don’t give up if it doesn’t work at first. I used to burn it all the time when I started out. 🥵😳

@Jacksonsjob That goes with the saying, practice makes perfect 🥲

I had a teacher that would correct that saying with “practice makes better.” It made it more obtainable for me.

Due to a very concerning comment I recently got over sharing the recipe, I pulled it from public view while I figured out whether or not to keep it in my channel and website. Here is a direct link to the video. I hope this helps. 😊 th-cam.com/video/qZsBQtjSC_Q/w-d-xo.html

You are very welcome! Glad you enjoyed it.

You are very welcome. 🤗

Unless I specifically stated otherwise in the video, I typically bake macarons for 18 minutes at 300F (150C) with parchment and 19 using silicone mats. Hope that helps.

@@Jacksonsjob Thank you for your answer. In Ladurée's book, it says he bakes them for 14 minutes at 300F (150C). However, in the Maison du Chocolat book, it's 20 minutes at 355F (180C). Do you think this is a normal range? it's ok with taste?

@antonnevenglovskiy3997 the baking time will vary from recipe to recipe. The ones with Italian and Swiss meringues will need less time in the oven as the meringue has been boiled so it is more about setting the meringue than baking it. Personally, I do not like to bake above 325 (160C) as the shells become too thick and browned in my experience. Lower and slow is better in my experience as it creates a more consistent bake and the food coloring is more vibrant. For my particular recipe, I almost always bake 18-19 minutes at 300 (150C) or 275 (135C) for 24-26 minutes. I use the French meringue method.

Edit to add: in case you are wondering about the two replies, the comment section glitched and the first reply disappeared. It showed up just now. 😁😆 I personally do not recommend above 325 (160C) as it makes the shells too thick, crunchy, browns too much or leads to fading of the food coloring. The range of baking temperature depends on the recipe and what type of meringue being used. Boiled meringues need less time in the oven or they dry out and become crunchy on the inside.

Fabulous!

That’s great that it worked for you, too! ☺️

You are absolutely correct! This happened to me quite a bit when learning how to make sourdough. Thank you for sharing this with other bakers! 😊🧑‍🍳🥖🍞🥐

Hello Anne! I am so happy you found this recipe before throwing in the apron. 😉 It took me over six months to figure out how to make them so I feel your pain! 😳😊😁

☺️ You are welcome! 🤗

You are very welcome! 🤗

It’s letting you comment! 😊😆😁

@Jacksonsjob Yes I'm glad Some glitch gone🗯

@emmabenuska699 so weird that it does that! I still don’t know why it happens.

I remember stories of Buddy. Perhaps he is playing with Jackson while we wait to see them again 😊 I hope you like the recipe! Let me know either way so I can adjust for future recipes to suit you. 😁

@@Jacksonsjob Oh no you better not gauge any recipe by me, you know how measuringly challenged I am! hehe When I make it I will let you know how it turns out. :)

@karenbearden6198 😁🤣😂 A while back, I made my own recipe and messed up the measurements. 😱🙄😂

For my recipe, you need to use softer peaks where it curls back into the batter. Failure to do so will cause a lot of issues, mainly hollow shells. I have a video showing how to make macarons if you are interested. If after following the recipe I posted you are still having trouble, feel free to reach out and I will help guide you until you are successful. Macarons are finicky! My method is so successful that once you get the hang of it, it becomes easy.

Have a great time with the repairs! Say hello to Marilyn and her babies for me. I bet she will enjoy the scraps.

@@Jacksonsjob the last time I was there after the week I was running out of scraps and she was sitting on on her stoop and just kinda looked like is that all you got?

🤣🤣🤣🦊🦊🦊 that totally sounds like Marilyn!

@@Jacksonsjob it was quite entertaining to watch them as the week evolved I had loads of goodies for them, and they would romp around and play after a full belly. If you know anything about farming when they roll the big bales of hay, the big big rolls the farmer makes a pyramid out of them and Marilyn has her kits between the first and second row in the little openings between the rolls and in the morning she gets up at around 11 after a night out on the town. And she jumps from the first row up to the second row and she just looks at her environment then poops down and heads off hunting. It’s really rather amusing.

@nzs316 wouldn’t it be nice if we could all enjoy the foxes with you for the next 4 years? Maybe you could tell us stories to keep us all sane. 😂

😂 Hi Neil! If it helps, I forgot I scheduled this today! 🤣

@@Jacksonsjob With the result of the election I’m gonna turn off all news for the next four years and I’m gonna watch cat videos… and I can’t stand cats!

At the risk of alienating people, I have no idea how we got here. I miss the days when Bush looking at his watch during a debate was in very poor taste. This pure and open hatred against toward one another I’m witnessing in daily life trickling down from political rhetoric is frankly astounding and not what most Americans want. Or so I thought. It’s disheartening we’ve come to this huge division as a nation where sheer hatred on both sides is ripping apart friends and family. It’s like we have lost our humanity and are allowing politicians to take seat in our homes and hearts above common decency and love. I hope one day, we will heal from this division but I’m afraid we are going through a dark time. In the meantime, I will continue baking and showing compassion and love even when I don’t understand other’s views. Also, I will be the first to admit I’m not perfect and don’t always understand or agree with the actions of others, but I try to make sense of things and try not to hurt people intentionally. I’ll never understand those that enjoy hurting others. I think that is what I loved the most about Jackson. He didn’t see people’s flaws, their disabilities, their race, their culture, their gender, their addictions, their struggles, their looks, sexuality, their political views, none of that. He loved everyone that treated him kindly. From young to old, he saw the good in everyone and supported them with happy ways, wobbles and kisses. He taught me to be more compassionate. We could all learn from that little man.

Thank you! 😊 I hope it’s useful. 😁

That sounds delicious!!!😋 Here’s to your success of making an even better version yourself!

Not your imagination at all! You are really getting a feel for dough! The protein content in bread flour is much higher and it acts like a sponge and sucks up all that water. Feel free to add as much water as you need to make it a workable dough. This is also why when you substitute all purpose flour for bread flour recipes, the dough can be more sticky and you’ll need to add more flour. Also, the protein content can vary widely between all purpose brands. Aldi for instance needs a lot less water than most all purpose flours I’ve worked with whereas King Arthur seems to need the most. Hi Emma!!!🥰

@Jacksonsjob Thanks Sara I splurged and bought King Arthur bread flour,it seemed workable,I could stretch it after kneading,next time I'll add a little more water. I am hooked on this bagel recipe Thank you so much🤗

People seem to really enjoy the King Arthur brand of flour! I will say they have some really great bread recipes on their website. They have this lemon curd braided bread I used to make around 10 years or so ago.

Thank you!

That’s so neat that you do that. My grandma would do the same but with fried eggs!

That is not a bad idea at all! One note: Molly McButter won’t be an option for those with dairy allergies, unfortunately. But it is a great option for those without dietary restrictions!