It's usually a feed issue. Try changing brands or if you free range you will need to supplement for baby chicks

It was, I need to make it again soon

thank you

Yep, I do that sometimes myself. Although I usually put a cold retard between rise and baking for best flavor. I thought I had a video on doing that way too but it might be one of the ones recorded but never edited and uploaded.

sometimes it can be as simple as using the wrong type of "butter or oil" .. my food never sticks in my pans but I recently changed brands of butter for no reason other than the new brand was cheaper and everything I have cooked in my pans sticks since the change (even something as simple as pancakes). The first few times I used the new butter, I thought ... this is wild, I never have food stick. But after about 10 days I realized it was the new butter, went to the store, bought the old brand, and back to not sticking. Now I have this huge tub of butter that is basically useless to me lol. I have a planned upcoming video on this. What I would suggest is think: does the food always stick? Or is it just sometimes. The most important thing is to let the cast iron heat up first, not too fast although I did do it slower in the video just to emphasize the fact. Once the cast iron is heated up with whatever butter/oil you are using, food shouldn't stick. What causes food to stick is either pan too hot for the type of oil/butter being used or the actual type/brand of oil/butter being used.

@@sharpridgehomestead yes it might be a reason for my case I tried your way ,heated up the pan slowly then I add oil this time instead of butter and it didn't stick thanks God,your video helped my alot,thank you for such a helping tricks and waitingfor more

@@Sara12320 glad we got your problem resolved easily, if there is anything else you need help with, don't hesitate to ask ... I don't claim to know everything but I do love helping people find solutions to problems.

@@sharpridgehomestead thanks , will ask you if I got another problem

I think it's approximately 3 hours 18 minutes

@@sharpridgehomestead I want try this sooo bad..but I cant get my starter going😢

@@LeLo-dg4iy what kind of trouble are you having with it? Most people use too much starter as the base when building it up Watch this video and you will notice I discard all but 15-25 grams, then add 15-25 grams flour + 15-25 grams water for 2-3 days in a row. Then I bulk it up to the amount I need on 3-4th day using 25 grams flour, 25 grams wheat flour and 50 grams water. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JYC25GbrscM.htmlsi=Rw4uzm-mfBSxjrrp

@@LeLo-dg4iy if that previous video wasn't correct, it is this one (or just about any of my recent sourdough videos shows me building it up). ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SefuUJFIvAQ.htmlsi=cwDvMKFHFpmvuAKv

@@LeLo-dg4iy definitely is the 2nd video I posted. Will be a huge help with your starter problems

thank you

If you are doing the sourdough plus regular yeast, you can probably just use basic/standard settings.

@@sharpridgehomestead thank you, alo where can we get "the List" conversion you use?

@@doraharrison1642 I was watching the video to see what "the list" meant.. I assume you mean the grams conversation list? If so, you can find those all over the internet if you use google and search for them (I don't have one I've published myself because I try not to duplicate stuff that exists when possible)

since there is 4 cups in 1 qt and the ratio is 1 oz pickling lime to 1 qt water, it would be 1/4 oz or 1 tablespoon of pickling lime

they are all over the eastern united states, usually found in wooded areas that have never been logged unless someone intentionally planted them. Going west past about Kansas, they had to have been intentionally planted because they aren't native there. I know a lot of gardeners in Texas and California who grow them. You can buy saplings online. If you ever get the chance to try one, don't pass it up.

Thanks for the comment. life is short, after battling cancer for the last 4 years, I know that all too well lol An efficient person, which is what I normally do when I am not recording a video for youtube to show how it is done, would simply add the oil to the pan and turn the heat on, before they get eggs or whatever they are fixing out of the refrigerator. By the time you do that, the oil is hot already. There isn't much difference in time it takes for the oil to heat up in a teflon/cast iron/stainless steel pans or whatever, the eggs aren't going to cook in any of them until the oil is hot.

I love it, it's a mixture of sour and sweet but has more sweet than sour when made into jams/jellies or anytime it's cooked

give me a few days to try to find it, I am currently away and will look when I return. I will update when I do find it

Thank you for subscribing. Let me know if you have any questions about sourdough. God bless you too!

Thanks, I take great pride in them. God bless

I totally agree with everything you have said, there is a learning curve and even though I have been cooking on cast iron exclusively almost 10 years (and on and off 20 years prior to that), I still will mess a meal up every now and then. I just messed up pancakes the other day because I used a different oil in the skillet than I normally do and for some reason that always makes the next meal stick lol. I've never figured out why that is so but with my cast iron pans that seems to be the case. I try to keep one skillet for eggs using olive oil and another skillet for using butter and that mostly solves that problem but sometimes I use shortening in them and it always makes the next meal stick.

never a problem, a key I use to remember between the two types is that freedom is freedom from thorns and 45 has thorns - hope that helps you narrow down which you have

@@sharpridgehomestead It does! Ours is thornless. 😊 We have plenty of wild ones with thorns around so we never buy them with thorns. 😆

Totally agree

thanks for the comment and laughs, the cost breakdown is in the video description

Thanks for your comment, to clarify, cheese is the highest cost of the recipe compared to the other items. I buy the cheese in a 2lb bag $7.47, but you don't put all 2 lbs on the pizza, only a fraction of that (enough to make 3-4+ pizzas depending on how much cheese you use). In the video I break down the costs which came to $3.98 from walmart for every ingredient used by its volume.

Fresh eggs as long as they haven't been washed (by the seller or purchaser) can be stored in the refrigerator or countertop up to 3 weeks and still be water glassed. That's what I believe the FDA recommends, although I have gone much longer than that without issues.

Let me actually clarify this (I looked it up because it's been a while and they constantly change their minds), the FDA says farm fresh eggs refrigerated can last 3-5 weeks. They say, once refrigerated they should remain refrigerated. With that being said, I have water glassed eggs that have been refrigerated without issues.

Thank you for watching and the compliments. My homesteading and frugal life videos are pretty raw all the time because I like simple. Hopefully you can find more to interest you on my channel.

I have a lot of videos on using elderberries in various recipes and also numerous ways to prepare them using various methods such as steam juicer or the tried and true just bringing berries to a boil. I make jelly, jams, syrups, ice cream, cobblers, and probably some things I have forgotten. If there is something you are looking for specifically, let me know and I will find the video for you.

Lol, that would be horrible. I've never heard that before and I don't think they do.

@@sharpridgehomestead Well, that's a relief. I've been bracing myself to deal with my neighbor's complaints when they eventually bloom!

@@ofrecentvintage i always smell the blooms when they first start blooming and to be honest with you, you practically have to stick your nose right in them to smell them at all. I honestly can't remember a time I ever thought it smelled like cat urine ... because that is one of the most vile smells to me and I would def remember it lol

@@sharpridgehomestead You don't know how happy I am to hear this. I've really been dreading dealing with my neighbors over it!

@@ofrecentvintage there is so much misinformation on the internet, its almost comical

I didn't even harvest all the berries and ended up with 5.5lbs once detstemmed which made 12 pints of elderberry jam/syrup. I left about 2-5lbs on the plants for the birds and squirrels but it's way too early for elderberry to be ripe and they don't even seem interested in it.

@@sharpridgehomestead Sounds like an AMAZING haul! I can't wait until any of my berry plants (elderberry, blueberry, blackberry or strawberry) produce TBH. I'm hoping next year (year 3 for all except the strawberries) will be the charm.

I own a lot of camp/survival stoves and this one is still my favorite and the most versatile out of all of them. My only complaint, compared to say isopropane stoves, is the wait time when using biomass as the fuel.

I've never personally had an egg crack in the container but if I did I would change the water out simply because it's gonna smell terrible after a while.

@@sharpridgehomestead Thank you!

@attagurlprepping9809 its never a problem. If you have any other questions, never hesitate to ask. I love helping others

Thank you, hope you can come back and visit and learn to be more self sufficient and frugal.

Great minds think alike :)

It's addictive. I've fixed this every day for the last 10 days give or take. Def one of my favorite ways to use up excess zucchini