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Looks like a nice mustard - but it's not Dijon....

Eating burnt food causes cancer.

Why mustard powder if you already used the seeds?

Coffee grinder works well. Also use a wine vinegar also works

Ad water when too dry. Vinegar is way too sharp in the end

I don't want turmeric cinnamon,yours is the best , some other used pineapple 🍍

You gimger beer recipe is a great explanation 🎉❤❤thank you ☺️ today I'm making gimger beer ,already have ginger bug for one week.

Thanks very much. Simple and easy.

Is it okay to not add whine vinegar. I only have acv

whole wheat is nasty

Easy adbquick, must say you handle that dough way better than the ladies, will try it👍

Does this produce alcohol? If so, how does one avoid alcohol? Thanks

Nice recipe, but tap your jar on the counter and use a skewer to get rid of all those massive pockets of air.

Didnt know it would of swell without baking powder

Great recipe, HORRIBLE MUSIC. Like forcing me to listen to 2 ally cats mating when I just want to learn how to make mustard in peace. Please all youtubers STAHP dubbing mindless drab digital music on videos. Humanity does not need to have all 5 senses overstimulated 24x7 just to get yourself some clicks.

Just put a batch on - first time ever. Cracked the seeds with a mortar & pestle. I used a dry white wine for 100% of the liquid, to start. It began absorbing the wine and started thickening-up pretty quickly. Had a little taste from the spoon just before covering and it was already tasting spicy like dijon! Will taste tomorrow and decide if it will get more wine or some ACV to loosen it up as liquid is absorbed. Looking forward to trying it once completed! Thanks for the recipe.

I made these a few weeks ago and my family loved them. I’m using the same recipe for hamburger buns today! Thanks for the recipe!

Great job on those mate. Thanks for the really straightforward video. I will be giving these a go for sure this week. I just wondered what you meant when you said 12% though. I didn't understand that at all. Are there different types of wheat flour strengths or something? If you or anyone has an answer on this I'd love to hear it. Many thx :)

Why diced tomatoes? Why not whole or crushed? They purée better.

Where did you get your tubs. I can't find them in the right size.

Is your sourdough starter at room temp or could it be discard from the fridge?

great vid. will try it. thanks

Great base recipe. Recommend reducing background music volume.

👍

Can i add limes to ginger bug?????

You got that short jar from IKEA?

Thank you. Small amount of mustard and no wine needed!

sir what is shelf life. for how long this remain fresh in refgirater?

Thankyou for throughout explainantion . Really need these 😘

It thickens up so much when blended bcuz youre makin an emulsion. The blender can mix much more vigorously and thus combine the large amount of liquid that you cant easily mix in by hand even if you spend a rly long time on it. Tho similarly, in the fridge its the same general sense of emulsion goin on but slowly and assisted by the cold makin things more willin to bond more easily, particularly given the high acid environment. Lookin at how thick it was when you finished blendin, you cudve probs added in at least another third as much vinegar as youd used and it still wudve thickened up quite easily once blended. When a blender is involved, emulsions can be made with absurd amounts of liquid compared to what youre usin as an emulsifier (here its the seeds by the way, hence wantin to break them up so the liquid can get into them better and begin its thing sooner). Ofc, that wud get you a diff mustard entirely, but just an observsation.

but...when the water is gone...then what?

Best recipe I've seen so far thanks

Thanks3 Sir for sharing your excellent receipe. Sir do we add 1 tbsp of vinegar after 6 to 8 hrs. Do we do it initially or after 24 or 48 hours. THANKS in advance. God Bless You and Your Career.

Your excellent instructions do not need background music.

Can I workup a proper wheat thin taste alike recipe,,,the ones I have seen are to involved too many ingredient s and ones in store have too many caustic additives

This recipe sounds amazing can't wait to try it. Hope it's the one I've been waiting for,,,,,,what about oil bread..where the dough is put under oil for an hour to overnight where it causes dough to spread easily? It doesn't adsorb the oil right?

Clear instructions....I will definitely do...

I think it needs like 5 days to stabilize ,because this stage its bitter. And it would look great if you strain it.

Very interestingly I love it I have a go tomorrow thank you. I've got the plant of the yellow mustard just started seeding. Can I used the yellow seeds only?

It is indeed easy to make and delicious. Thanks for recipe.

Great recipe Thanks Love the idea of tubs too

Super vidéo Merci pour votre aide, L'Aventure continue, clic sur le smiley

I tried this 2 times now and even though my ginger bug is definitely active, the end result is kinda strange. I always get these 2 layers in my bottles: clear and see-through on top (about 90%) and a kind of sand like looking layer on the bottom. I think that's the juice from the lemons. And it doesn't really build any carbon dioxide... or just VERY litlte. Only when I sprinkle some baking yeast into the bottles does it start to get really fizzy. Could the lemon juice somehow be responsible?

I followed your steps but my mustard turns very spicy. What should I do to make no spicy mustard?

I don't use seed oils, will melted butter work?

It's a Roti recipe 👀

Here’s a song for all you mustard seed fans out there! th-cam.com/video/ss-1K---sug/w-d-xo.html

Is it Ok if I don't leave it for 24 hours?

Chemistry people will know, that the longer that you leave it to CURE (in the fridge), the less hot it is, because of the chemical that rips your asshole in two mellows over time. If you just get equal brown and black and add apple cider and let it sit in a glass jar for a week (make sure its saturated) it will also FERMENT, you absorb 100% on the nutrient when it is fermented.

Appreciate you do it all by hand. We liveaboard so having extra tools takes up space. Thanks. Have noticed you're not making videos lately - that's too bad. Great straight forward instructions. Did you have to come home due to COVID? Best of luck.