#AskWardee

Latest Episodes:

AW022: My Kombucha is Way Too Sour By The Time I Get To It! Mar 31, 2016

Show notes

“My Kombucha is way too sour when I get to it!" Helen L. says on today's #askwardee. Helen wants to know what to do to keep her Kombucha from going sour while she's trying to drink the previous batch. (And whatever she does... she wants it to be just as healthy -- a great concern, by the way!) Keep reading for my answer! For video replay, links and more, visit the show notes at http://www.tradcookschool.com/aw022

AW021: Can I Feed My Sourdough Starter Different Flours? Mar 25, 2016

Show notes

“Can I feed my sourdough starter different kinds of flour? If so, how often?" Pam F. asks on today's #AskWardee. Yes, you can feed your starter different kinds of flours. Here are some things to keep in mind. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw021

AW020: Can I Use Cold Flour Or Water In My Sourdough Starter... Mar 17, 2016

Show notes

"Keep it warm, KEEP IT WARM!" When someone is having sourdough trouble, I ask: "Is it warm enough?" Which begs this question... If it needs to be warm, will cold ingredients kill it or will it be OK? So asks Tami T, and I'm answering today. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw020

AW019: Is Pressure Cooking Healthy? Mar 09, 2016

Show notes

“Is pressure cooking healthy?” Nicole D. asks on today's #AskWardee. I used to think it wasn't, but now... Here's my answer! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw019

AW018: What's Your Daily Sourdough Routine? Mar 03, 2016

Show notes

“What’s your daily sourdough routine so that you don’t have too much or too little starter for all your family’s baking, so that you’re not baking every day, and so it’s not overwhelming?” Sarah M. asks on today's #AskWardee. Here's my answer! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw018

AW017: How Do You Store Sprouted Grains And How Long Do They Last? Mar 02, 2016

Show notes

People like me say, “No, no, no, no! You need to SOAK THAT!” You can’t just go into the kitchen and make cookies anymore without a delay. Or can you? Yes, you can! This is why I *love* sprouting and why we talk about it a lot inside Traditional Cooking School. I’ll answer Sue’s question, “How do you store sprouted grains, and how long do they last?” on today’s #AskWardee. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw017

AW016: Does Sourdough Remove Phytic Acid From Grains? Mar 02, 2016

Show notes

“Does sourdough remove phytic acid? My family needs to avoid it because of tooth decay and cavities in my children,” asks Wendy R. I’m sharing my answer on today’s #AskWardee! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw016

AW015: My Kefir Looks ___! Can We Eat It? Are My Grains Ok? Mar 02, 2016

Show notes

“My kefir looks _______! Can we eat it? Are my grains okay?” asks Nanette. I’m taking a look at Nanette’s kefir and sharing my answer to her question on today’s #AskWardee! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw015

AW014: Can I Eat Gelatin Instead Of Broth And Still Get The Benefits? Mar 02, 2016

Show notes

“Even though I know it’s so good for me, I do not enjoy cooking a pot of bones… especially with chicken feet! Can I use a quality powered gelatin and achieve similar healing results?” asks Jenny M. I’m sharing my answer on today’s #AskWardee! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw014

AW013: 6 Simple Steps To Getting Started With Traditional Mar 02, 2016

Show notes

“Can you give me a simple, step-by-step plan for getting started with traditional foods in 2016? I would love to break it down into very simple steps. Step 1: do this. Step 2: do that, and so on. Can you help me please?” That’s the question I’m answering on today’s #AskWardee. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw013

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