It was good! I added a garlic salt seasoning and ate with a fried egg and sausage yummm. My recipe feedback is watch out for how salty things get. What if my discard was in the fridge? Does it need to warm up on the counter first...

Thats so neat. Thanks for sharing that with me! Bread is so special, no matter what shape you make it into. the braided shape is signature of traditional Jewish bread for the weekly Shabbat. Funny you were told it was the “wrong way” to make bread… if it comes out tasting like bread who cares! Haha

Oh that’s neat, i didn’t know it was a nut dish but that makes sense 😊

Ya I know what you mean. You can of course buy square, baked matzo as that’s the most common and is kosher for Passover so they ensure there’s no leaven whatsoever and that it’s baked within 18 min of the flour and water being mixed (as far as I know). You can indeed buy a special kind of round baked matzo for Passover that’s actually been guarded throughout the whole process even more to ensure everything is as it should be so that’s like the gold standard. This recipe is simply a humble, homemade unleavened bread. No yeast and made in small batches so I can have it cooked within a few min on a hot cast iron that cooks it within seconds. All that being said, as my soul comes to reconnect with Judaism, I have the utmost respect for the oral law and the laws surrounding matzo which gives us what we can buy for Passover today. I recognize that these provisions are to make sure human error does not accidentally create a leavened product during the Holy Week of Pesach.

If only I could 😅 thanks for the tip though!

Rubber or latex gloves is another option.

Thank you! ❤️

Struggle is real! But if our desire to tell the truth out weighs the opposition, we can still win 🥰

Lol more like 9 months pregnant with no breath

@@frochoffthebranch❤

Both horrible ... waste of good ingredients , my time and nerves

Aw dang that’s pretty disappointing I’m sorry it worked out that way for you. It is indeed an extremely wet dough so I don’t handle it at all but just use the dough scrapper as shown in the video to bring up the sides into the middle right before baking. Not sure why it didn’t rise for you… what state was your starter in? Did you use a Dutch oven? That does suck to waste ingredients and time though

​@@frochoffthebranch So weird that it didn't rise at all? Especially since there is active yeast added too? Something's amiss

Lol

For real!! Ty 😘

Yay you got this girl! 😍

Thank you. That’s awesome! I hope it turns out good. If not, always next week to try again!

Aw ty! That’s awesome I hope you do it again as you know it’s so nice to have in the rotation of everything ❤️

Same here… I’ve seen a few promising sourdough sandwich recipes here on YT but haven’t tried yet. That will likely become a staple when I do though!

@frochoffthebranch I've never made sourdough bread. It is hard to make?

@@oceaneyespat7394 Its one of those things that is a little tricky at the beginning but you get the art and feel of it over time. Then you'll be able to make it no problem :) I have a lot of flat, hard inedible gummy disks of bread before I figured out how to make nice loaves... when at first you don't succeed...try try again!

Lol oh man this is my life though 😅 I’ll use a hair tie next time 😉

Nice to hear from you Barb ❤️ yes totally I’ve found that also.. I always check however since pork is an option for rennet (I had a bad experience finding this out with Costco Parmesan cheese when I called the company).. so at least it being kosher certified takes that extra step away ☺️ as a side note, if you ever buy from Azure standard they carry the Rumiano brand of Parmesan cheese that uses vegetarian enzymes, tastes great and is very affordable! Shalom 🥰

For sure!

Thanks girl!! You and me both ❤️

Aw Baruch HaShem! Thank you ❤️

Awesome! Thank you 🥰❤️

Ya good question - it’s the same thing. People say sourdough discard because it’s usually extra sourdough starter they have in their bowl/jar after making sourdough bread or something so they look for recipes to use that starter in even though it may not be super active anymore. Since this recipe uses dry active yeast as well, it is not as important to make sure you have an active (bubbly) starter like you would when you make traditional sourdough bread (just flour, water, starter, & salt)

Thanks for your input, I will look into that and make the best changes necessary 👍

Si, without leaven 😏

Yes HalleluYah. Yeshua kept Passover his whole life!

Are you referring to the grains I got?

@@frochoffthebranch you seemed concerned about the oats? I was just curious?? We are gluten free because of celiac😉

@@learningwithboys7431 okay yes so some of Azures oats are certified gluten free whereas the regular oats are not. Although oats are naturally gluten free, it’s my understanding that can be cross contaminated with gluten during processing so especially for a celiac family I would go for the certified gluten free variety so ensure no issues :)

Thanks for your comment! Please let me know how it goes :) That sounds delicious!! I would add it once you’ve mixed up the dough as the last “ingredients” and just kinda fold them in. Since this dough rises so fast I don’t think they will interfere with that process. I totally want to try that now!!!

Explain your disappointment ☺️

Ty ❤️Blessings to you too Jennifer!

Thank you! 😘😘🥰

Thank you! Yes totally agree!!

Aw HalleluYah great job!

Thanks for your comment! I will measure it out today and add that information to the video description 🙂

@@frochoffthebranch lovely my dear. I'll come back in a few hours to check

HalleluYah! You are welcome 🥰

Thank you for your kind words of blessing! May Yah bless you as well in the ways He sees fit. Great question! We do eat lamb as a tradition on Passover in our home but since there is no temple currently to have an actual lamb slaughtered in Jerusalem, it’s just an emblem and tradition, not necessarily a requirement at this time. This is my understanding, however, always confirm with your head and rabbi ❤️

Thanks for watching 🥰 good advice, as a home cook for my family this is not a big concern for me but I do understand how it was getting in the way as usual 😅