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It was a little bit hard to follow you since the noise from the mixer was drowning out your voice. Hope to try this and hope I wrote everything down correctly. Thank you.

I’m a beginner and I made this twice. The first time I followed the recipe exactly and it was too strong on the Toasted sesame oil for my preference. The second time I just made it with a few tablespoons of toasted sesame oil and both mayonnaise and ranch dressing are more delicious. Don’t get me wrong. I ate all of the previous recipe and it was good. But it was a little bit exotic tasting compared to this second time

So you don't soak them overnight ahead of time?

I have whole wheat einkorn flour. Didn’t know they had all purpose. I need to use up the whole wheat. Any tips how I could use your all purpose flour recipes? Thank you and for your well done videos.

Mine came out very sticky 😢

Had my first attempt to make this bread today. I could only obtain the whole grain, so I had to grind it first. I used 500 grams of grains (not sifted) and 350 grams of water, but that may have been too much (try using an online converter to calculate cups to milliliters ;)), so it remained a little too fluid and didn't rise very much. I also used too big of a loaf pan, so I ended up with a very low and compact loaf. The taste however is great and the bread is lowcarb-friendly, so I'll keep experimenting with this recipy until I get a better result.

Thank you I waterglassed eggs last year, but lost 12 chickens to predators and we're actually using our eggs. Like you said, test each egg individually, some egg yolks look strange but smell & taste fine in scramble & baking. @ you answered all my questions, especislly about reusing the solutionbless you & thank you! Liking & subscribing.

Thank you 🙏

Thank you. This looks doable for me. New to Einkorn flour, wanted a recipe that didn't require preheating your baking vessel AND I can use my mixer.

I just bought two bags of einkorn flour from Whole Foods as a new einkorn user. Can you explain the difference in taste and texture using einkorn vs wheat flour, please? Does it require more leavening agents to make products rise since it has less gluten? Thank you.

Little boy laughing at Mommy’s joke is sooo adorable 🥰

Oh my goodness I am on my way! I’ll bring the milk

I find if I add cinnamon to pear jelly or jam nobody knows I blew the lemon juice or citric acid off. We all have our tricks n tips

Is it Russet potatoes you are using.

You might consider to seal smaller portions at a time. Once you open that 5 gallon bag, all of the food product is exposed. Take a 5 gallon bag, cut it in half. Pour in, seal the bottom half. Then seal the bottom of the cut off piece. Fill it. Then seal it. Now, you used one bag for two fills and only expose half of the product at a time. Might help reduce the exposure when it comes to rodent or pest damage also.

Four days in the freezer is pretty standard.

Just glassed a few jars. Can't believe I have never done this. We always run out of eggs by November

I find it scary .I have had mine for a month and haven’t tried it yet . 😂

Thanks so much for this recipe. It’s the first success I’ve had with bread making. Came out great! And it was easy and mess free

Hey- by any chance did you figure out the adjustments for doing this with freshly milled einkorn?

What is overnight sponge? Are you referring to Einkorn Sourdough starter? Thanks.

Lot of talking, not a lot of eating. Wont be fooled that easily.

okay to keep peels right? I like the peels and supposedly peels have a high level of nutrition?

I have a question. I've heard about using warm food grade mineral oil to create a bloom on store bought eggs to extend their shelf life. Can you waterglass these treated eggs if they are the freshest in the store and treated right away?

I will be making this tonight. I also always spread a little butter on the top crust to soften. Looks great!!

Great recipe and instructions. We've been using this approach for a few years and we're happy every single year when we open a jar! Thank you!

Hi there! I'm currently making this recipe, second rise in loaf pan. I'm a little confused. The bake temp in the video is 375 and the bake temp in the print out is 350. My dough was way more sticky and runny than yours appears. Wondering what I did wrong. I did add honey. Thanks!

It’s him nodding in the back like he taught you how to do it. 😆 & His lil wave and smile at the end. ❤ I think it’s safe to say all us gardeners came here for the potatoes but got distracted by the cuteness. 😅

Do you blanch your potatoes at all before canning? My ball canning book said to blanch for 2 mins & I did but some of russet potatoes are mushy on bottom of my jars? Idk what I did wrong. This was my first time canning potatoes & I had 35 pounds & I had 2 seals that failed. Idk what to do with those jars?! lol I just put them in my fridge. I’m worried if they’ll be too mushy to cook with a roast etc (the canned ones that sealed) or if you have to put them in at the end of a meal so they’re not overcooked. 🤷‍♀️

Awesome! Something I can actually do!! 😆😆😆

Why screw lids on finger tight. Loose enough to let the oxygen steam out???????

You keep flipping your hair back and then touching the potatoes and lids.....hmmmmm

Thanks

Wow, you are a bust Lady❤ thank you so much for thinking of us while you are in the last minutes of getting everything done for your trip, just wow❤ your cookies look delicious. Hope your trip was relaxing and someone waited on YOU❤ God Bless You ❤

Love this!! Thank you for sharing!❤

These look delicious! Making the double batch so I can freeze some. Also using coconut sugar and ran out of chocolate chips(those stinking kids) so I mixed some butterscotch in with the chocolate!😂🤷🏻‍♀️

We have well water that has not been treated with chlorine. Can we use that?

I left them on counter big mistake one egg blew water yellow and how much lime per jar! I think I used too much

Thank-you for your info. I was looking for an answer to my question - if one egg cracks in the jar and there is a very slight yellowish look in the water, are the other eggs ok to use? I have water glassed for a couple of years and never had this problem. Thanks for a good answer I needed to know.

It is hard to hear your voice over the mixer, could you move your Mike closer to your mouth while the mixer is on?

I made 2 loaves today. They turned out so well. Thank you for your video with all the tips and tricks ensuring success. You are an awesome teacher.

I will be trying this, thanks!🙂

For how long does it take to harvest such method please?...

u and ur boy have such kind eyes ❤

Hi...im just wondering...why do you soak your cuk3s in boiling water...whats the reason behind this.?Everbody else seems to be icing theyre cukes

I’m assuming you can gradually add eggs each day to the same solution? We only get 4-5 eggs a day, so I would only add a few each day.

This is poor advice even/especially if oxygen absorbers had been included. When you put flour into the freezer, and then take it out, moisture will condense into it. That's liable to ruin the flour in any case. BUT if you include oxygen absorbers, you just made a moist, oxygen-free environment---the perfect conditions for growing the bacteria that cause botulism. Since it's difficult to fully dry out flour, and bread is typically not baked at the temperatures necessary to destroy botulinum toxin, it is better to mylar package the flour as dry as you can keep it with oxygen absorbers (proportionate to the bag volume) and the best airtight seal you can make.

No kneed means no kneed not no hand kneeding. There are many methods for no kneed.

Thank you very much for sharing this recipe. I make a lot of savoury and sour pickles and wanted to try my hand at a very sweet pickle.

My dough is very sticky and does not hold together like yours. It cooks ok and tastes good other than the middle being very crumbly and fragile. Any suggestions?