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You don't like liver? Why'd you make that?

Great video! My parents always did it like your dad. I was going to browse to see if there were a few different methods, but you covered several all in one video. Thanks 😊

It actually worked so well... Thanks for the tip !

use a levain and problem solved,you dont need to discard

You had an entire cookbook.......and you made a meal that you whined through for the whole process? Just cook something else!

I make a chai flavored coffee - 2 tsp instant coffee, 2.5T coffee creamer (I make my own with heavy cream powder, non fat milk powder and grass fed collagen), two shakes of pumpkin pie spice, a shake of cardamom powder and 13 drops of English Toffee stevia. Mix everything together and pour in hot water (14-16oz)...YUM!!! 😋☕

When I was a kid we made liver fried and smothered in onions and some mustard, cabbage with butter and dill

My dough was also very sticky and I was unable to get them into a nice ball. They are rising now but I am afraid my cover is going to stick to the little buggers. Hopefully they taste good even if they don't look good.

I know the video is a few years old and you may not reply but I have a question. If I wanted to get adventurous and attempt to throw some mozzarella strips in the crust for a stuffed crust pizza, do you think it would be problematic? I only ask because sourdough pizza tends to be a bit more stiff than a “regular”pizza dough and I’m not sure how that would work out! Awesome video though and either way I will be trying this recipe out!

That dinner yuk! Glad you had bread,butter, and cake

Just refrigerate and u don’t need to feed for months just use what needed and refrigerate remaining starter. Some people cover top with flour then refrigerate longer.

Hello, here from the North of England, My family have always lived near the Sea and we would go regularly down to the fishing boats just after they had landed their catch. For instance, we would buy fish other people didn't like like cod heads and we would stew it with onions in a muslin bag with herbs and garlic. Let the fish cool and save the liquor. by reducing the liquor down to a 1/3 of it's size, get a tin of tomatoes and pass through a sieve use with gelatine and vegetables from the garden which made a delicious starter. the cod heads would be picked clean and with potatoes, the onions and flour made into fishcakes, fried in whatever fat was available served with boiled potatoes and peas with mint. For pudding we always had either rice with a dollop of jam or a treacle pudding with custard.made with half milk and half water with 3 tablespoons of sugar for 2 pints of custard ...Bird#s custard...no eggs involved. My Grandmother, mother and I have always cooked like this and it cost pennies to feed the family for a "proper dinner". For breakfast it would be porridge made with half milk half water no sugar or anything or toast with butter and jam, very easy on the butter, for lunch....it would be a sandwich either a ham hock we had made the day before and stripped of everything and again made with gelatine and sliced with tomatoes and salad, fresh fruit if possible or tinned peaches with carnation milk or pate made from chicken livers. We ate offal and fish allot and ate in season. I still do. We eat lambs liver which not very strong smelling, cut very thinly, again put in milk for 20 minutes, take out of milk and roll in oat flakes and flour, cook in lard or whatever and leave the windows open and the doors closed so the house would not smell afterwards! We also made doused herring by gutting and rolling up herring with herbs inside the wrapped up fish, cover the bottom of the dish with onions then the fish and top off with onions and add vinegar with a little wine cook in the oven and serve with cabbage and potatoes or let go cold and serve with a salad or mash them up and put in sandwiches, or make a pate with them and serve with toast. Washing up was cleaning as you went and the end dishes for the table was done by the people who had eaten the meal.(I was born in 1956)

When can you keep discard? I used a day 6 and was told we all could gotten sick from the banana bread I made with it. I'm so confused

I love pretty anything with lemon in it, a specially cookies, cakes, scones.

One of my favorite spices is mace.

Dinner was whatever the hell my mom felt she could cope with after a day at work. Banquet fried chicken and chips and dip was my favorite. Mostly it was hamburgers, hamburgers, sloppy joes, hamburgers, hot dogs, mac n cheese and hamburgers.

I inherited this cookbook from my mom, who got it from hers

Thank you!!! in less than 5 minutes I learned how to make popcorn like a true pro!

I am new (like day 1 new) to sour dough, so my 2 cents should be taken with a grain of salt, but the “discarding” is only for when you are making a brand new starter from scratch right? I would be discarding both for the purposes of feeding while maintaining a manageable amount, and because the stuff I’m discarding does not yet count as a true starter (the yeast/bacteria ratio is not balanced out yet, so I can’t use it to cook with yet). Am I wrong here? Are all of these anti-discard people using day 1 starter to cook with???

Hi, great video, I would like you to activate the save button so that I can save it to my playlist. Currently, it´s in kids mode and does not allow enabling the save button. Thanks in advance. Best regards.

All of these, if I could afford the adds on, in yogurt

Pro tip: Just use ghee (clarified butter) as your "oil". You'll be well ahead and not need to add any butter afterward.

We kids would be so excited when smelling the carmelizing of onions. (Thinking mom would be preparing pounded steak and onions) But then when the liver went into the pan, we were so horribly disappointed. 😢

Video text was waaay too fast

My mother-in-law gave me some starter... and I am SO OVERWHELMED right now!!

My husband and I tried making stovetop popcorn without a tutorial yesterday and they just weren’t as crunchy and the kernels left a weird residual texture in the mouth after eating. This tutorial is so easy to follow and the popcorn turned out perfect!! Thank you so much!!

This was amazingly helpful! It was my first time making popcorn and since mom usually makes it i decided to try myself :> definitely subscribing

If you were truly hungry, and had very little meat for an extended time, the liver would taste good to you.

Watching you eat liver was torturous and cringy. What a baby, grow up. You pampered Americans forgot how food is supposed to taste without sugar and additives.

So the question is how much do you discard each time?

Beautifully explained

Literally perfect popcorn thank you so much for this video

During the 1960s the poor people got goverment free rations of navy beans blocks of cheese oate and butter.We ate a lot of oats beans and potatoes.

During the 1960s a popular dish for supper was tomato sause with pieces of bread cooked in the sause.e

I lived during the early 1950s.What we ate daily for breakfast was oats will butter,sugar and minot canned milk or cream and toast with butter.We ate lunch meat sandwiches or canned soup for dinner.For supper all the vegetables were from a can.

Just in time; I was going to make hard cooked egg for salads and this will be a great method to try! Thanks!

I made this plain, with no fruit or nuts because I don't have any on hand 😥. It turned out so soft, moist and tender. Didn't last long with Company over 🤣 Next time I make this I am adding blueberries and some lemon zest and probably some pecans because like you, those are my favorite! I did add about another half teaspoon of cinnamon in the brown sugar filling - we are addicted to a strong cinnamon flavor over here. Great recipe and I can't wait to scroll through your other videos!

I come here for find a proper way to cut fruit but find a beauty and way to eat grapefruit 😀both

You must not make wartime food videos if you are not mentally ready for that kind of food. Gagging? ... Holding your nose? ... REALLY? Do you know MILLIONS of Americans ate that for years and were grateful for having it? Leave aside your spoiled child manners for a while or make only videos about ice cream , Twinkies and Happy Meals. I suggest you fast 3 or 4 days before cooking these, maybe that will put you in the mood. Not kidding.

Macadamia nut oil! Get a gas stove.

They are like 4$ here in Canada!

By the way, I highly approve of your cultured vocabulary. It adds flavor to the video like cultured butter to popcorn!

You are gorgeous, and the tortillas looked awesome. Thanks for the recipe.

I guess my microbiome is different. I love popcorn with just healthy oil and a touch of salt, not too much. I like to add different flavors like parsley and garlic or paprika, and just discovered maple syrup popcorn with ginger, cinnamon and nutmeg.

Nice

I just do mine in the microwave, and they don't explode, I heat the water first, add eggs, and use paper towel on the top and they only take 8 minutes, less if you want soft eggs. But this was interesting to watch for a different method.

Thank You

I think cooking prunes is stewed prunes then drink the prune juice but make sure you are near a toilet. Trust me.

i love your kitchen. so lovely and bright

I stand beseeched 🤩