Wow, what a Beauty that loaf of bread is😊 You and Jim work so hard to bring us top quality recipe video's. Making starters and bread is so much fun. Never a dull moment. I love the way present, teach❤blessings
Thank you, great video. I always have TWO. In case something happens to one of them. Years ago j wouldn't make sourdough bread because it didn't dawn on me that I didn't have to throw it away. It makes great pancakes. But it's the American way to toss food out. It just breaks my heart since I know people at my church who could use it. Thank you again
Thank you so much for helping us to feel secure that we will be able to make sourdough bread if we don’t have electricity and things are tough thank you so much for the video I know it takes a lot of your time and effort to do this for us
Thank you so much, your cheerful presentation lifted my spirits. I live in the UK and our beloved Queen died so we are all in mourning. Although I have baked and preserved since I was very young and I am now 80, I still learn from you. So once again, thank you, for just being you.
SO LOVE videos like this one Pam and Jim! Our gallon jar of starter is one item we always grab when we have to evacuate due to wildfires or when we lived closer to the bay area (San Francisco) and had an earthquake. It was begun in the late 1800's by my great, great paternal grandmother who lived here in the Mother Lode where the California gold rush occurred.
We still give some to family members when they leave home, get married etc and we still feed with fresh ground organic flour and Sierra spring water. Highly recommend, if at all possible, fresh ground flour and spring water, not tap water.
Don't take this the wrong way, as we're probably not far off the same age, but to me you really are like the grandmother I never had. I'm learning so much from your videos. Thank you so much for everything you do and a special thank you to Jim who I'm sure you wouldnt manage without. I've told all my friends about you and your videos are always the topic of conversation when we get together. Xx
Thank the baking gurus!!! I have been trying to wrap my head around discard, fed starter, and how to separate some active for baking with and you are the first person that made it perfectly clear!
You do a fantastic job, in teaching and following step by step with precision. Jim, you did your job well and makes Pam look great and the bread, WOW!👏🏻👏🏻👏🏻👏🏻👍🏻
That's a Beautiful big loaf, I can almost smell it. Yum. 👍🍞 Here's a sneaky little trick I do in the Winter, (UK cold Kitchens can take what seems like forever to rise a Loaf.) I put the empty Microwave on full power for just a minute, it creates a warm area for the covered Loaves final rising, or sometimes I put the covered Loaf in the Tumble dryer, after it's just been used, it's another warm area, odd, but it works. TFS RRH, take care & stay busy everyone. ❤🙂🐶
Absolutely beautiful loaf! Thank you both! I appreciate all you both do to share your knowledge with us! Thank you Mr Jim for your commitment to go as far to film from a ladder! I’m 66yrs. old and my husband won’t let me on a ladder!🤦🏻♀️ So I was concerned for you! What lengths you will go to teach us!! I tell everyone about your channel! I just love the extra mile you go to keep the food processing’s safe! Blessing’s to you both!
I’ve always been the type of person that needs to know the “whys” when doing things. Thank you for your detailed and extensive explanations. Always learning from you and I just adore your channel! Thank you!! 💕~Cheryl~💕
Me too!! You can tell me to do this that or the other and I may not be able to remember but when I know the 'why' it makes sense then it's just easy to remember. :D
@@crystaldragon8211 when I don’t know the “why” I feel like I’m going in blind and don’t know if I’m doing something correctly. Knowing the “why” let’s me know I’m doing it right 😊
Omg! My favorite channel! I love making bread. My family loves loves when I add butter to hot pot and then add dough and bake. O M G! It’s like fried bread bottom w regular baked bread. 🎉
Now that's a beautiful sour dough loaf! Mental notes taken and I can't believe I don't have a kitchen scale!! That needs to be rectified immediately lol.
You 2 are such a precious gift. This is my go to channel to do things the right, safe way. I've learned so much from you and have so many new skills under my belt that gives me peace of mind. Thank you
Thank you - your videos are such a blessing. I have learned a lot from watching your TH-cam channel. But as a beginner in off-grid baking, I wish you had spent one or two minutes showing the best way to get your cast iron pot up to the correct temperature.
Jim is great with the comments. I commented on a video from a few years back and he was right on it with an answer. Great teamwork. Love all of your videos and you are definitely my go to for everything prepping and storing and canning. 💛😘👍
Another wonderful video! I found your channel only a couple months ago and you’ve inspired me to begin pressure canning. I so very much appreciate your sensible (and scientific) approach to safe practices. It’s allowed me to feel confident about preserving food. My next project will be a Gluten-free Sourdough starter. Thank you for all the work you’ve done with baking GF. The tip on Steramine was also very helpful. And I hadn’t thought of topo maps or mobile emergency preparedness. You offer so much useful information and have encouraged me to think more creatively about our family’s security. It’s a pleasure to watch your videos - Jim’s unabashed delight at seeing the bread’s bottom crust was, well…for lack of a better pun - pure gold!
Looks fantastic! Thanks so much for taking us along with you for your journey. I have been baking bread in a dutch oven in my oven but I bought a dutch oven with feet for over a fire, I can't wait to try it.
Excellent video and instructions. Cannot wait to try making this bread. We’ve already been using the starter discard to make crackers (we added Italian seasoning and crushed red peppers to make them tasty) and of course those delicious sourdough biscuits! Thanks so much for the time and effort you both put into lesson plan preparation for your videos. As a retired high school English teacher of 30 years, I know how much work goes on behind the scene to put everything together. Your work is very much appreciated! ❤️❤️
WONDERFUL!! I remember buying sourdough bread at the San Franciso airport and loved it ever since. Nice to know I can make it if I need to. Thank you both Pam and Jim!!!
😃😍😋 I soo love bread. Please add a recipe for the refrigerator bread dough that can last a week & make rolls with the dough. I need to practice just on making the bread. Tks
Include photos on how to cup and pull in your book. I always learn so much. I heard your channel mentioned twice today. At our tribe of many you tube. Once from a viewer and once from Sarah the you tuber.
I also like to do what is called a double levain feeding with my morning risen sourdough. I just add the same amount of water and flour I used the night before. Mix and wait about 3 hours and it has fully risen and ready to make enough sourdough to do 2 2lb. loaves. I start with about 1Tbsp of active starter with added 3 oz. flour and 4 oz. water the night before. Then do it again in the morning.
Thank you so very much for this video. I have an entire set of the camp Dutch ovens and the cooking table but have always made bread in either my bread machine or my electric oven. I live in Louisiana and have been without power for a week at a time after a couple of hurricanes. We have always lived in town but have moved out into the country and I suppose trees could block the roads. Maybe I need to prepare for a few days with no power and no way to get groceries. I am going to go back and look at the sourdough starter videos. I will just have to do as you suggest and practice doing this before the power is out. Great video!
That is an absolutely beautiful loaf of bread. Way to go!! I'll be working on my Einkorn Sourdough Bread in the outdoor Dutch Oven as well. Thanks and blessings
Dear Rosered, I”m a big fan of you and live in the Netherlands. I learned to firmly mix the starter with water because the starter needs oxogen, just like beer needs! !! happy to see you get a better result on the Dutch oven outside on the coals. in the middle of the city getting a barbecue heating on is no option. so I will try it on holidays. Warmest regards, Pauline
Beautiful! You guys are JEWELS! I love your directions and I have to say, I'm looking forward to seeing HOW you explain rolling/pulling that dough across the countertop lol :)
So cool. We try to do “off grid” cooking most of the summer. We don’t have air conditioning so we do this to avoid increasing the heat in the house. For me seems to cook faster even at a lower temp. Oh, wrong video but I love your sourdough biscuits Im doing sour dough everything. Need to find a sourdough pizza recipe
You inspire me to get back to sourdough and for sure try Dutch oven outdoors. FYI the discard makes the best sourdough pancakes ever! Make mountains of them and put on a platter in a warm oven. Then a crowd can all eat at once. It was our slumber party tradition when the kids were young & now with grandkids. Fluffy clouds smothered in home made Greek yogurt and “maple syrple” or berries. Guaranteed a huge hit. Terrific video as always!
Beau-tee-ful! Art in the making. Your artisan bread is lovely. I learned something new about scoring your bread. Well, the lack thereof. I really enjoy your videos. Thank you for teaching us so wonderfully. Blessings!
Bought two of your books tonigt, cant wait to try every recipe in them!! LOL. Thanks for all the hard work, intense tasting, and super smart knowledge on every video. Carli
Just gorgeous, that bread, I LOVE you, your detailed videos and your scientific info! my you tube source of great information ❤️❤️❤️❤️❤️ Thank you sooo much!
My bread turned out perfect. I followed your recipe and directions as presented….except I went for a walk instead of a bike ride. Using the probe thermometer was a game changer. I rotated the oven but never had to peak to check for doneness. 190 degrees and it came out perfect.
First let me say, you do an amazing job with this channel and I do love watching you. I realize you are trying to teach people who don't have experience with sourdough, but that's a whole lot of work to put into a loaf of bread when baking with sourdough is so much easier when done in the traditional methods our grandparents and great-grandparents used. The way they did things before chefs got involved with it and came up with all this stretch and fold nonsense, feeding daily and discard, and all the things those so called experts claim will give you the perfect loaf of bread. I would much rather do things the old way where a starter worked for the baker and not the other way around where the baker had to time everything to the dough. Believe it or not, you can bake a loaf of bread with a hungry starter straight from the fridge without feeding it, without doing a stretch and fold or kneading it. You can let a sourdough loaf raise on the counter for a day or two, shape and raise once more without the degassing stage, and then stick it straight into a hot oven and it will still raise, it will still have a lovely crumb, and it will still taste amazing without all that extra work. The best part is that you have time for other things besides worrying about your dough several times through that laborious process that artisan bakers seem to think makes the perfect loaf. Personally, I'll stick with my great tasting, perfectly lazy way of baking sourdough bread. Even if I do have to bake it off-grid. Seems to me if we are off-grid, we might have more important things to worry about than fiddling with bread dough when we don't need to make it that complicated.
We just LOVE your knowledge, and the beautiful way you teach. I would have loved to take classes with you. I have an unrelated question that I hope you will take on if things ever calm down for you. (We pray they do). 'Can we freeze dry fermented vegetables, and will they still hold any probiotic properties'? God Bless
The european jar you have, you can take the hinge off by simply squeezing the lid hinge and it comes off, that way you can lay the lid flat on the jar (disassembling it also helps with cleaning). The weight of the glass lid keeps it closed but pressure can easily escape. Perfect for sour dough. That way the atmosphere in the glass is free from oxygen and no pressure can build up while keeping flies and fridge smells out and the water in. PS also for better cleaning you can even remove the lower wire hinge/clamp assembly. Simply slide off the little oval/rectangle shaped wire at the back (it's snug so wiggle it) once that's off the entire rest of the wire clamp assembly can be removed from the jar. That way you can completely separate the glass parts (jar and lid) from the wires pars (upper and lower clamp)
Such a beautiful loaf of bread. thank you for this video. So many people are going back to farming, home steading and going off grid. I love these videos.
Yeast occurs in the wild... You can actually pull yeast from the bark of Aspen trees! Just flatten your dough against the bark onto it then let it rise overnight in fridge. This is desperation for sure but there will come a day soon, where there won't be yeast on the grocery store shelf... You're seeing it already
Very nicely done. I do wait to add my salt during the pinch/ squeeze/fold as the squeeze is great for adding the salt and then continue with my stretch and folds.
That was a smashing success! I loved this video. I understood everything you did, with such clear directions. The only thing I need to know to do this is how many charcoal briquettes you used for the bottom and top of the pan? Thank you so much for this video. I loved your excitement at the end, Jim, with the finished product. It makes the cook very happy! 😉 Great job Pam. Figuring out the spacer and the pie plate was genius, which will save us from burning our loaves. Much appreciated. ❤
Wow, what a Beauty that loaf of bread is😊 You and Jim work so hard to bring us top quality recipe video's. Making starters and bread is so much fun. Never a dull moment. I love the way present, teach❤blessings
Just a quick note to tell you that I am really enjoying you you tube channel.
Thank you, great video. I always have TWO. In case something happens to one of them. Years ago j wouldn't make sourdough bread because it didn't dawn on me that I didn't have to throw it away. It makes great pancakes.
But it's the American way to toss food out. It just breaks my heart since I know people at my church who could use it.
Thank you again
Thank you so much for helping us to feel secure that we will be able to make sourdough bread if we don’t have electricity and things are tough thank you so much for the video I know it takes a lot of your time and effort to do this for us
Thank you so much, your cheerful presentation lifted my spirits. I live in the UK and our beloved Queen died so we are all in mourning. Although I have baked and preserved since I was very young and I am now 80, I still learn from you. So once again, thank you, for just being you.
SO LOVE videos like this one Pam and Jim!
Our gallon jar of starter is one item we always grab when we have to evacuate due to wildfires or when we lived closer to the bay area (San Francisco) and had an earthquake. It was begun in the late 1800's by my great, great paternal grandmother who lived here in the Mother Lode where the California gold rush occurred.
We still give some to family members when they leave home, get married etc and we still feed with fresh ground organic flour and Sierra spring water. Highly recommend, if at all possible, fresh ground flour and spring water, not tap water.
That is truly amazing that the starter has never been neglected enough to kill it!
th-cam.com/video/xBvvlcdO93I/w-d-xo.html is good starter info...
Don't take this the wrong way, as we're probably not far off the same age, but to me you really are like the grandmother I never had. I'm learning so much from your videos. Thank you so much for everything you do and a special thank you to Jim who I'm sure you wouldnt manage without. I've told all my friends about you and your videos are always the topic of conversation when we get together. Xx
Boy-O-Boy, what a piece of art. Just needs butter and a spoonful of jam. Yes, jam 🤣🤣💐💙🙏🇺🇲🇿🇦
Thank the baking gurus!!! I have been trying to wrap my head around discard, fed starter, and how to separate some active for baking with and you are the first person that made it perfectly clear!
Thanks Pam!! I love the science behind all your videos! I’m a retired Clinical Nurse Specialist! Love science!!
You do a fantastic job, in teaching and following step by step with precision. Jim, you did your job well and makes Pam look great and the bread, WOW!👏🏻👏🏻👏🏻👏🏻👍🏻
That's a Beautiful big loaf, I can almost smell it. Yum. 👍🍞
Here's a sneaky little trick I do in the Winter, (UK cold Kitchens can take what seems like forever to rise a Loaf.) I put the empty Microwave on full power for just a minute, it creates a warm area for the covered Loaves final rising, or sometimes I put the covered Loaf in the Tumble dryer, after it's just been used, it's another warm area, odd, but it works.
TFS RRH, take care & stay busy everyone. ❤🙂🐶
Absolutely beautiful loaf! Thank you both! I appreciate all you both do to share your knowledge with us! Thank you Mr Jim for your commitment to go as far to film from a ladder! I’m 66yrs. old and my husband won’t let me on a ladder!🤦🏻♀️ So I was concerned for you! What lengths you will go to teach us!! I tell everyone about your channel! I just love the extra mile you go to keep the food processing’s safe! Blessing’s to you both!
I’ve always been the type of person that needs to know the “whys” when doing things. Thank you for your detailed and extensive explanations. Always learning from you and I just adore your channel! Thank you!!
💕~Cheryl~💕
Me too!! You can tell me to do this that or the other and I may not be able to remember but when I know the 'why' it makes sense then it's just easy to remember. :D
@@crystaldragon8211 😊
@@crystaldragon8211 when I don’t know the “why” I feel like I’m going in blind and don’t know if I’m doing something correctly. Knowing the “why” let’s me know I’m doing it right 😊
My gosh! That loaf of bread is a thing of BEAUTY!! JIM sounds like me, I can hardly wait for it to have a bite!!
Tfs! Please stay safe and sending hugs to you both 💜🙏😎
the bread looked amazing.. great camera work JIM
Omg! My favorite channel!
I love making bread.
My family loves loves when I add butter to hot pot and then add dough and bake.
O M G! It’s like fried bread bottom w regular baked bread. 🎉
Now that's a beautiful sour dough loaf! Mental notes taken and I can't believe I don't have a kitchen scale!! That needs to be rectified immediately lol.
You 2 are such a precious gift. This is my go to channel to do things the right, safe way. I've learned so much from you and have so many new skills under my belt that gives me peace of mind. Thank you
Thank you - your videos are such a blessing. I have learned a lot from watching your TH-cam channel. But as a beginner in off-grid baking, I wish you had spent one or two minutes showing the best way to get your cast iron pot up to the correct temperature.
Jim is great with the comments. I commented on a video from a few years back and he was right on it with an answer. Great teamwork. Love all of your videos and you are definitely my go to for everything prepping and storing and canning. 💛😘👍
Fabulous as usual thank you for all y’all’s hard work cheers Florida
Wow, I could almost smell it. Yum 😋
Yes marvelous! I love, love, love bread! Thanks!
Another wonderful video! I found your channel only a couple months ago and you’ve inspired me to begin pressure canning. I so very much appreciate your sensible (and scientific) approach to safe practices. It’s allowed me to feel confident about preserving food. My next project will be a Gluten-free Sourdough starter. Thank you for all the work you’ve done with baking GF. The tip on Steramine was also very helpful. And I hadn’t thought of topo maps or mobile emergency preparedness. You offer so much useful information and have encouraged me to think more creatively about our family’s security.
It’s a pleasure to watch your videos - Jim’s unabashed delight at seeing the bread’s bottom crust was, well…for lack of a better pun - pure gold!
Marybeth: Thank you. Please let us know about your pressure canning and backing successes. Jim
I Love this theme music the best for your videos!
Your hair looks so good
Looks great mom
Beautiful Bread!! ♥♥♥
Such a success! Thanks!
My first time canning beef stew today-Thanks!
Looks fantastic! Thanks so much for taking us along with you for your journey. I have been baking bread in a dutch oven in my oven but I bought a dutch oven with feet for over a fire, I can't wait to try it.
Not only is it a loaf of bread - it is edible art. Well done.
Excellent video and instructions. Cannot wait to try making this bread. We’ve already been using the starter discard to make crackers (we added Italian seasoning and crushed red peppers to make them tasty) and of course those delicious sourdough biscuits! Thanks so much for the time and effort you both put into lesson plan preparation for your videos. As a retired high school English teacher of 30 years, I know how much work goes on behind the scene to put everything together. Your work is very much appreciated! ❤️❤️
I dont know how you both do it all! Thank you
Thanks Pam love fresh bread.
Beautiful loaf. My mom use to love baking when we went camping; she loved the challenge.
Nice job!
WONDERFUL!! I remember buying sourdough bread at the San Franciso airport and loved it ever since. Nice to know I can make it if I need to.
Thank you both Pam and Jim!!!
I love you and and Jim for all you do, I have learned so much And we thank you!!!🥰❤️❤️❤️ Rose Red and Jim
Yum. Can smell it from here! Lol. Gorgeous loaf. Success! TFS your technique.
My weakness….crusty bread💕 So good toasted and used for making panini sandwiches!!!! Thank you for your videos!!!
You are so welcome! Jim
I loved both of your reactions when you lifted the lid and took the bread out of the dutch oven.
Wow. Your bread looks amazing! I can almost smell it ❤
😃😍😋 I soo love bread. Please add a recipe for the refrigerator bread dough that can last a week & make rolls with the dough. I need to practice just on making the bread. Tks
Include photos on how to cup and pull in your book. I always learn so much. I heard your channel mentioned twice today. At our tribe of many you tube. Once from a viewer and once from Sarah the you tuber.
I love ur channel and the way to explain is the greatest ❤ simple words
Beautiful!
We appreciate you
What a beautiful loaf of bread…I think I can smell it was over here in Washington!! Thanks for sharing the technique!
Thank you so much! I can't wait to standardize my starter in the next couple days and then make some bread.
Merry Christmas to you & Jim
Thank you! Jim, I would have loved to see how you prepped that area you cooked the bread on so that I can do something similar.
I also like to do what is called a double levain feeding with my morning risen sourdough. I just add the same amount of water and flour I used the night before. Mix and wait about 3 hours and it has fully risen and ready to make enough sourdough to do 2 2lb. loaves.
I start with about 1Tbsp of active starter with added 3 oz. flour and 4 oz. water the night before. Then do it again in the morning.
Thank you for showing and demonstrating the equipment you would use/need to do make this bread.❤️
What a gorgeous loaf of bread
Thanks friends. Great video.
bet this would be good with Cindy's soup. BTW I MADE TGAT SOUP LAST EVENING, IT'S WONDERFUL.
Excellent video 👍💛😘
Thank you so very much for this video. I have an entire set of the camp Dutch ovens and the cooking table but have always made bread in either my bread machine or my electric oven. I live in Louisiana and have been without power for a week at a time after a couple of hurricanes. We have always lived in town but have moved out into the country and I suppose trees could block the roads. Maybe I need to prepare for a few days with no power and no way to get groceries. I am going to go back and look at the sourdough starter videos. I will just have to do as you suggest and practice doing this before the power is out. Great video!
Excellent!
You guys rocked that off-grid sourdough! Woohoo!
You have perfected your bread ! Fantastic! Thank you for sharing
That is an absolutely beautiful loaf of bread. Way to go!!
I'll be working on my Einkorn Sourdough Bread in the outdoor Dutch Oven as well.
Thanks and blessings
Grams: Sounds great! Jim
Dear Rosered, I”m a big fan of you and live in the Netherlands. I learned to firmly mix the starter with water because the starter needs oxogen, just like beer needs! !! happy to see you get a better result on the Dutch oven outside on the coals. in the middle of the city getting a barbecue heating on is no option. so I will try it on holidays. Warmest regards, Pauline
Beautiful! You guys are JEWELS! I love your directions and I have to say, I'm looking forward to seeing HOW you explain rolling/pulling that dough across the countertop lol :)
So cool. We try to do “off grid” cooking most of the summer. We don’t have air conditioning so we do this to avoid increasing the heat in the house. For me seems to cook faster even at a lower temp.
Oh, wrong video but I love your sourdough biscuits
Im doing sour dough everything. Need to find a sourdough pizza recipe
Perfect
Fabulous bread! Fabulous information! Thank you Pam and Jim!
This is awesome, watching you in the sourdough series makes me think I can do it also! Many thanks for your wonderful efforts!
Great video,thank you for all your teaching 👏!
I put my sourdough bread making away for summer, but I’m ready to get started again. I’ve been wanting to try outdoor baking, so thank you!
You inspire me to get back to sourdough and for sure try Dutch oven outdoors. FYI the discard makes the best sourdough pancakes ever! Make mountains of them and put on a platter in a warm oven. Then a crowd can all eat at once. It was our slumber party tradition when the kids were young & now with grandkids. Fluffy clouds smothered in home made Greek yogurt and “maple syrple” or berries. Guaranteed a huge hit. Terrific video as always!
Beau-tee-ful! Art in the making. Your artisan bread is lovely. I learned something new about scoring your bread. Well, the lack thereof. I really enjoy your videos. Thank you for teaching us so wonderfully. Blessings!
Looks yummy 😋
Bought two of your books tonigt, cant wait to try every recipe in them!! LOL. Thanks for all the hard work, intense tasting, and super smart knowledge on every video. Carli
Just gorgeous, that bread, I LOVE you, your detailed videos and your scientific info! my you tube source of great information ❤️❤️❤️❤️❤️ Thank you sooo much!
My bread turned out perfect. I followed your recipe and directions as presented….except I went for a walk instead of a bike ride. Using the probe thermometer was a game changer. I rotated the oven but never had to peak to check for doneness. 190 degrees and it came out perfect.
Margaret: Sounds great! Thanks for watching our channel. Jim
First let me say, you do an amazing job with this channel and I do love watching you. I realize you are trying to teach people who don't have experience with sourdough, but that's a whole lot of work to put into a loaf of bread when baking with sourdough is so much easier when done in the traditional methods our grandparents and great-grandparents used. The way they did things before chefs got involved with it and came up with all this stretch and fold nonsense, feeding daily and discard, and all the things those so called experts claim will give you the perfect loaf of bread. I would much rather do things the old way where a starter worked for the baker and not the other way around where the baker had to time everything to the dough.
Believe it or not, you can bake a loaf of bread with a hungry starter straight from the fridge without feeding it, without doing a stretch and fold or kneading it. You can let a sourdough loaf raise on the counter for a day or two, shape and raise once more without the degassing stage, and then stick it straight into a hot oven and it will still raise, it will still have a lovely crumb, and it will still taste amazing without all that extra work. The best part is that you have time for other things besides worrying about your dough several times through that laborious process that artisan bakers seem to think makes the perfect loaf.
Personally, I'll stick with my great tasting, perfectly lazy way of baking sourdough bread. Even if I do have to bake it off-grid. Seems to me if we are off-grid, we might have more important things to worry about than fiddling with bread dough when we don't need to make it that complicated.
What can we say? Jim
We just LOVE your knowledge, and the beautiful way you teach. I would have loved to take classes with you.
I have an unrelated question that I hope you will take on if things ever calm down for you. (We pray they do).
'Can we freeze dry fermented vegetables, and will they still hold any probiotic properties'? God Bless
The european jar you have, you can take the hinge off by simply squeezing the lid hinge and it comes off, that way you can lay the lid flat on the jar (disassembling it also helps with cleaning). The weight of the glass lid keeps it closed but pressure can easily escape. Perfect for sour dough. That way the atmosphere in the glass is free from oxygen and no pressure can build up while keeping flies and fridge smells out and the water in.
PS also for better cleaning you can even remove the lower wire hinge/clamp assembly. Simply slide off the little oval/rectangle shaped wire at the back (it's snug so wiggle it) once that's off the entire rest of the wire clamp assembly can be removed from the jar. That way you can completely separate the glass parts (jar and lid) from the wires pars (upper and lower clamp)
thanks!
A fun lesson! Thanks.
Glad you enjoyed it! Jim
Such a beautiful loaf of bread. thank you for this video. So many people are going back to farming, home steading and going off grid. I love these videos.
thank you for sharing so much information!!!
Wow,thank you,bread looks fabulous😋nothing like the smell and taste of fresh bread
Wonderful tips!! Will try this soon
Oh that looks sooooo good! Nice job!! ♥️🙏🏼♥️
This looks amazing, thank you for sharing !!!
As usual, you are a fantastic teacher. Your bread looks amazing. Thank you for the lesson and the recipe.
Love it already
I was so happy to see your channel recommended by “Our. Tribe of Many.” Love both sites!!!
Yeast occurs in the wild... You can actually pull yeast from the bark of Aspen trees! Just flatten your dough against the bark onto it then let it rise overnight in fridge.
This is desperation for sure but there will come a day soon, where there won't be yeast on the grocery store shelf... You're seeing it already
I like your explanation of why the bread split. I simply can't make a loaf of bread without blessing it and releasing the fairies though.
Thank you Pam...beautiful bread!
Yummy
Very nicely done. I do wait to add my salt during the pinch/ squeeze/fold as the squeeze is great for adding the salt and then continue with my stretch and folds.
It looks so delicious Pam. Thanks for sharing and teaching us. You are fantastic. Great job filming Jim. Have a blessed weekend.
I always learn so much watching your videos! Thank you!
That was a smashing success! I loved this video. I understood everything you did, with such clear directions. The only thing I need to know to do this is how many charcoal briquettes you used for the bottom and top of the pan? Thank you so much for this video. I loved your excitement at the end, Jim, with the finished product. It makes the cook very happy! 😉 Great job Pam. Figuring out the spacer and the pie plate was genius, which will save us from burning our loaves. Much appreciated. ❤