Thanks so much! 😊

I've had this happen too, but funny enough, it's only happening to certain types of channels!! Homesteading, from scratch, herbalism, gardening, those types!

Absolutely correct. It's happening more and more on KZfaq with channels with wholesome content.

Thank you

No problem. It’s actually really simple, the dry starter is just 2 parts flour to 1 part water. Leave it in a jar on the counter for the day so it can begin to cultivate then keep in the fridge until you want to use it.

Yes

At min 3:18... Ein korn greettings from Germany 🇺🇲❤️🇩🇪

Happy Birthday!

Hey...I recognize you from the Chic Society...I think Jennifer may have this sweater also?!?

INGREDIENTS For the cake − 275 grams (about 1 cup) of active, bubbly sourdough starter − 275 grams all-purpose einkorn flour − 175 grams milk − 175 grams butter, melted − 150 grams honey − 3 eggs − 1 1/2 tablespoons vanilla extract − 3 teaspoons baking powder − ¾ teaspoons baking soda − ¾ teaspoon sea salt For the meringue − For the meringue − ½ cup honey − 2 eggs whites − Pinch sea salt INSTRUCTIONS 1. In a bowl, combine the sourdough starter, flour, milk, and butter. Stir well to combine. Cover and set aside for 2-12 hours. The longer your cake sits, the further the sourdough flavor will develop and the gluten will be broken down. 2. Preheat the oven to 350 degrees. Butter and line a 9x13 baking dish or 10-12” cake pan. Set aside. 3. Melt the honey in a small saucepan. Add the honey, eggs, and vanilla extract into the flour mixture. Fold to combine, taking care to not overmix. 4. Sprinkle the baking powder, baking soda, and sea salt over top of the dough. Again, fold to combine without overmixing. 5. Pour the cake batter into the prepared baking dish. Place the cake in the fpreheated oven and bake for 30-35 minutes, until set and golden, or until a toothpick inserted into the middle of the cake comes out clean. 6. Allow the cake to completely cool. 7. While the cake cools, add the egg whites and pinch of sea salt into a stand mixer. Begin to mix on high. 8. While the egg whites whip, melt the honey in a small saucepan until it reaches 240 degrees (rapidly bubbling). 9. Carefully, and slowly, drizzle the honey into the stand mixer while it’s whipping the egg whites. Go slowly and take a full minute or two to drizzle the entire honey mixture in, running the mixer on high the whole time. 10. Continue to run the mixer on high for an additional 10 minutes. During this time, the egg whites should double in size, become very stiff, and begin to look very shiny. 11. Evenly spread the meringue on top of the cake and serve at room temperature.

You have to pay for her recipes 😞

Can anyone help me with the grams? I only do cups 🙈would love to make this.

@@julia.mattei thank you!

@@wilmawagler5058buy a kitchen scale. Use the “zeroing out” button and you can measure right into the bowl