What’s bugging you?
Got a niggling issue you just can’t resolve with your sourdough starter or your sauerkraut? How about culturing dairy, making cheese, broth, or superfoods?
You’re not alone! And I’m thrilled to answer your questions — and invite you to — The #AskWardee Show I’m hosting each Wednesday on Periscope (the live video app).
Can’t make it? Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app.
What Is The #AskWardee Show?
The #AskWardee is the live weekly show devoted to answering your niggling questions about traditional cooking: whether it’s your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.
I share tips and resources, plus answer your questions about Traditional Cooking!
The Details
When: Wednesdays at 10am Pacific / 1pm Eastern
Where: @TradCookSchool on Periscope or Traditional Cooking School on Facebook
What If You Can’t Make It?
Don’t worry. You can catch the replays or listen to the podcast!
- Come back here to AskWardee.TV; all replays will be up within hours of airing live; the print notes are always posted at the same time I go live.
- Follow @TradCookSchool on Periscope or Traditional Cooking School on Facebook to view the replay.
- Subscribe to the #AskWardee podcast on iTunes, Stitcher, YouTube, or the Podcasts app. While you’re there, be sure to leave a rating and review!
Want To Get YOUR Question Answered?
Here’s how to submit your question. If we answer it on #AskWardee, you’ll get a gift!
Or, you can…
- Tweet your question to @TradCookSchool on Twitter; use hashtag #AskWardee
- Send an email to wardee at AskWardee dot tv — add #AskWardee to your email so I know it’s for the show
Please do NOT add future questions for #AskWardee to the comments of this post because they might get missed!
See you there! It’s going to be fun!
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Not a question, but an observation.
Don’t give up. I am over 60 and have once again begun making my own bread (after 25 years of not doing it). It isn’t turning out the way I remember it should. Then talking with my husband he reminded me that when it comes to skills, if you don’t use it, you lose it. My bread is coming along but it will take a bit longer until I have the skill set back to make the cinnamon rolls, bread, raised rolls, etc. that I spent the first 40 years of my life making.
Don’t give up, it will come together for you.
Nola ~ I love your encouragement. Thank you so much for sharing! God bless you! You’re an inspiration. 🙂
Hi Wardee,
I would like to know if this particular process is something you were aware of and have tried yourself.
I watched a YouTube video that showed the soaking process of the grain, but, skipped the dehydration/drying process. She put the soaked grains into the blender, then proceeded to add the sourdough starter and other ingredients.
Your thoughts please,
Inez
Hi, thanks for all your uplifting and encouraging videos. I have not been able to find if I can use slow cooker recipes and convert them to a pressure cooker. My sister in law gifted us a pressure cooker : hopefully it will help be be a better and healthier cook 🙂
Thanks for your time and kindness 🙂
A test I found really simple to know when starter is ready and at full swing is to take a teaspoon full and drop into water. If it floats its ready.
Tks for the 11 tips to make bread lighter.
God bless.
Hi Wardee,
I have a general question about fermenting vegetables. I thought you are suppose to use salt and water to make the brine but I have read several recipes that call for juicing organic celery and using that instead. It said there is natural salt in celery and that is all that is needed. Is that correct? Doesn’t seem like there would be enough salt to cause a proper fermation.
Thank you for you answer. It is appreciated.
Sincerely,
Christina
Hi. I am very encouraged by your videos and I learnt a lot from them, We grind grain in our home and eat more natural food. Thank you! I’m interested in purchasing an Instant Pot and I was looking at the Duo Plus and Ultra models. Do you recommend any of these if 6 quarts is sufficient. Also, on the Duo models can you use the “keep warm” mode on it’s own (without a cooking setting) as a way of reheating foods (if not in a rush) and if yes, can you select “less medium and more” for temperature options (as the more [I think] is 172 degrees which is good for reheating. I know the Ultra has a separate “Warm” setting but I’m not sure about the Duo. On the the Duo Plus “egg” setting can you choose between high and low pressure. Thanks. Sam.
Hi Sam,
You can use Keep Warm for reheating, it’s just very slow (slower than Slow Cook). Here’s some reheating information:
https://traditionalcookingschool.com/food-preparation/reheat-food-instant-pot-aw047/
I am not sure if you can choose between high and low on the egg setting. That would be a question to ask Instant Pot. Here’s where you can contact them:
https://support.instantpot.com/
~Danielle, TCS Customer Success Team
Hi! I made the lemon pudding in my crock pot exactly as directed but it wasn’t creamy. It was solid. I thought it was still delicious but wondered if I did something wrong?
Hi Kathleen,
Your gelatin may have gelled a little much. You could try a smaller amount next time and see if it produces a creamier pudding.
~ Millie, TCS Customer Success Team
Thank you for the one week menu plan for THM. In order to save ink, is there a way to print it without the photos?
Hi Donna,
If you’re concerned about colored ink, you can switch your printer settings to print in greyscale which would only use black ink.
Otherwise, you would have to have a PDF editor that can remove photos and do it yourself. We don’t have a photo-less version of this, I’m sorry.
~Danielle, TCS Customer Success Team
You said there are three grades of instant pots out there.
I am looking at two, the DUO Plus and the Nova Plus.
Which is the best?
They are within $10 of the same cost and I don’t know which to get.
I assume they are both the middle of the three available. Seem to both have variable pressure setting, but not smart pots.
Hi Danny,
This link provides a graphic of what functions are included in each Instant Pot model: https://www.hippressurecooking.com/which-instant-pot-model-is-right-for-you/
It appears the Duo Plus and Nova Plus are identical except the Duo Plus also sterilizes. So I guess it depends if you need the sterilize function or not.
Hope this is helpful!
~ Vicki, TCS Customer Success Team
I’m new to making sourdough. My starter is about 2 weeks old. I am looking to make some bread, but the spelt sourdough recipe calls for 3 cups of starter. I only have under 2 cups since I discard 1/2 before feeding. Do I just slowly increase how much I’m feeding it so that I can have enough for the recipe and some to keep? How much do you recommend keeping?
Hi, Carolyn,
I’m excited for you and your sourdough, you will love it! Yes, you will want to feed your starter till you have approximate 3 cups, 2 cups for your recipe and 1 cup to continue feeding. We do not recommend feeding your starter 3x its volume. You may want to start with pancakes or waffles at the beginning. We recommend making bread when your starter is mature, after a few weeks of regular feeding. Wardee did help answer a question that is very similar to yours here:
https://traditionalcookingschool.com/q-a/video-qa-3-sourdough-starter-feeding-and-using/
~Peggy, TCS Customer Success Team
Is it possible to remove glyphosate from produce with an ozonator?
Hi, Jeanette.
We’re not sure. I recommend contacting the Ozonator about removing glphosate.
~Danielle, TCS Customer Success Team
Can you make a sour dough starter using organic oat fiber ?
The bread I make is a Keto bread using ,oat fiber, vital wheat gluten,flaxseed meal and active dry yeast. I want to try and make a sour dough starter for this bread . Help .
Hi, Mary.
I’m sorry we can’t help with this. We do not know of a keto sourdough bread that we could recommend, and we don’t have any experience with it either.
~Danielle, TCS Customer Success Team
can you help me what size instant pot should i get
btw looked here https://eatbigorgohome.com/what-instant-pot-sizes-will-suit-you-you-are-about-to-find-out/ still not sure though
Hi, Rebecca,
That is a great question. Wardee covers it here: https://traditionalcookingschool.com/food-preparation/which-instant-pot-is-best-aw048/
Here is another great post: https://traditionalcookingschool.com/food-preparation/is-the-8-quart-instant-pot-ever-too-big-askwardee-126/
~Peggy, TCS Customer Success Team
Hi Wardee!
I found your site very interesting and informative. Several members of my large family live with us and they are vegan. I, myself, am vegan/vegetarian. Do you have recipes we can use (giving alternatives for eggs, or “dehydrated cane sugar” for example?
I am the author of two ebooks (although I have written more than a dozen but cannot afford to publish them.) One book is about a woman who has to survive on an uninhabited island where there is a type of wild wheat (einkorn?) I am presently updating the book and require as much data on this type of wheat as possible. I live in Israel. How do I ask for/explain what “einkorn” is in Hebrew in order to buy it?
Your help would be appreciated. I know this is a long story so if you need to shorten it for this forum, please do so and send me your detailed comments to my email address below.
All the best, and shalom,
Adina
Hi, Adina,
Thank you for your kind words! Although Wardee is not vegan/vegetarian our overall way of eating is very different. However, many of the things we teach (individual techniques) apply across the board. We have a large variety of recipes you may like here:
https://traditionalcookingschool.com/recipes/?swcfpc=1
Wardee loves to use stevia as a sugar alternative and she covers it here:
https://traditionalcookingschool.com/q-a/which-stevia-is-best-brand-aw107/?swcfpc=1
Here is some information on Einkorn:
https://traditionalcookingschool.com/pod-cast/kyf-122-einkorn-101/?swcfpc=1
God Bless You,
~Peggy, TCS Customer Success Team
I am very interested in your success with THM. We have steadily gained weight on a traditional diet (lots of full fat raw milk, etc) and need to make some changes. My question is this…our youngest daughter can’t have cow milk but she does drink raw goat milk….can this work on THM? You can’t separate out the cream like you can with cow’s milk. Thoughts? She is also GF and egg free
Hi, Elise.
By our understanding with goat milk needs to be used in just S meals, as you cannot easily separate the fat. So with any E meals, you need to eat the ones without any dairy, as all of your cheeses will not be “skim milk” cheeses, but rather full fat.
~Danielle, TCS Customer Success Team
Dear Wardee, I enjoy listening to your AskWardee podcasts. I appreciate your positive, resilient, gracious attitude and manner on top of your depth of practical knowledge on many health and fermenting topics. Thank you. You are an inspiration and source of encouragement to me and no doubt many others. Keep up the good work. Continue to have an impact by uncovering sound health and wellness principles and tips time-tested and evidence-based that reveal God’s goodness and wisdom in our lives.