Going to therapy is a sign of strength, not weakness. My paid partner BetterHelp makes therapy simple, with 10% off your first month to help you get started: https://betterhelp.com/Kylie
If you like the tea set and dinner set featured, Aynsely is giving my viewers a 30% discount off any of their products with the code KYLIEFLAVELL if you click the link below:
https://aynsleystore.com/?ref=KYLIEFLAVELL
You can find my contact details, postal address, recipes and other info on my website:
If you would like to support my work, you can find my Patreon page here:
https://www.patreon.com/KylieFlavell
Every day I get so many emails and comments asking why you can’t locate the music I use or find it using Shazam. I purchase music licenses for almost all the music you hear in my videos. I buy them them from various royalty-free production music sites and most of the time they don’t list the performer because it’s music made only for film productions with an audio watermark throughout the entire track, unless you purchase the single-use license for $50-100 per track. I use a lot of opera so often I’ll reference the opera but I won’t be able to direct you to a recording of that specific performance that you could stream or buy on iTunes or Spotify. Hope that clears things up and thank you for appreciating quality music.
Please don’t follow me on Facebook as that person is not me – they have stolen my identity for the past few years. You can follow me over on Instagram for daily inspiration from Italy and around the world to make you dream, learn a language, cook, travel, move to a foreign country, film, edit or pursue your passion:
https://www.instagram.com/kylieflavell
#Italy #sourdough #healthy
32 Comments
❤
Great video ❤ will be cooking the pancakes things thought too much salt but then it's makes quite a few and so sweet little tractor amazing work little one he's a great helper 👍
Oh my goodness the last clips of your video were so precious❤ John Franco is a beautiful little boy, that you moulded with love and patience and perseverance and respect. You are a very gifted woman, mother, daughter and friend in every aspect of that word. I hold so much admiration for you. You are a rare and unique woman, and I hope your lovely husband recognizes this. Your whole family and viewers are very fortunate to have you in their lives. Much love and respect coming your way. Keep up the passion and love for your work with your family and all that you do.💝🌹🇨🇦
As always you demonstrate that you have the patience of a saint with making your sourdough starter. I just make some okonoymiaki which you may know are basically Japanese veggie pancakes. I'd like to try your recipe with the yogurt with the egg batter and topped with some salmon. I top mine with shoyu, sesame seeds and a fried egg. Also the Japanese don't pre fry their veggies. The string beans also look delicious. Really enjoying these delicious and less complicated recipes. I was very fortunate to have a mother who was a very good cook and and made everything from scratch. She also always reduced sugar in her baked goods. My mother was Austrian but my Sicilian grandmother taught her house to cook Italian. I especially loved her red sauce which had the most unique flavor due to the addition of fennel and all spice. Your children are very fortunate to have you make such healthy and delicious food. Giancarlo in his tractor is just too cute!
Your two boys are so cute. I hope that with time they will learn to sleep in a bit longer!
That tractor is SO CUTE! I have never felt compelled to make sourdough bread. I am amazed at your dedication to the starter! 🥖
Q lindo John ❤❤❤
I started making sourdough last year and have had the best time. I did not make my own starter, but instead got it from the instructor of the class I took on making bread. I think there can be many differing methods on making sourdough, but the one I learned in the class is so easy and turns out great every time. It's just 50 grams of active starter, 350 grams of water, 500 grams of bread flour and 10 grams of salt,. Only 1 set of stretch and folds are involved. I'm not an expert by any means, but I'm happy to share what I've learned and I can absolutely send you the recipe with all the instructions. Have fun, that's the key. Hope you enjoy making your first loaf.
Sourdough is so nice and heathy and you'll love it. I've been making it with my own starter for about 4 years now, baking weekly or more for my family, and have a few tips:
– Your starter will take a few months to come good, maybe 3 months or more. Until then it's usable but the bread might be gummy. You can also keep it in the fridge week to week, and 'refresh' it once or twice before using. Keep one bread flour starter because it's powerful and flexible
– Best thing I've found to use the 'discard' for is pancakes followed by brownies
– Sourdough is meant to be much better for digestion and also glycemic index
– The Italian red Caputo Cuoco bread flour is great and economical
– Start with around 72% bakers percentage hydration and work up from there. If you go too hydrated and it's a gloopy mess, tip into a tray and make a foccacia!
– Do folds in the bowl because it's more convenient, then the final shaping on a board
– If the banneton has some bread mites, heat the banneton in the cooling over to get ride of them
– If you're using a dutch oven, consider Lodge, they are good and inexpensive
– Fermentolyse is enough, autolyse not necessary imho
– Stretch and folds are fun – aim to create strength gradually and as the skin gets smoother, think of it like turning the dough into a balloon which can catch the gas coming from the dough
– I like to add olive oil, honey, caraway seeds, chia seeds, flaxseeds
Good luck!!! with your great skills I'm sure you'll be making wonderful bread soon Kylie
Do you kids ever sleep? When they do you should drop everything, and take a nap!
I gave up on making and feeding sourdough starter. And making bread for that matter. Never comes out good any way. We do have an excellent baker in a nearby town, Auburn, CA
ti voglio bene, gianna ❤
As someone who raised bilingual children, I would recommend using only your native language, if you want them to be half-Australian, host language if you want them to be of your host country. BTW I started living in my host country the time you did. It is important that you give your children ALL of you and your native language is actually more than 50% of you. (Imagine if you could not speak to your child…now you understand why your native language is more than 50%). Your boys will have all the Italian-ness (and more) you want them to have bc of their paternal side and living in Italy. Do not give up your language-identity, it is more of the „you-ness“ than you think it would be.
Gianfranco is destined to do something in the visual arts. It's interesting to hear him talk about colors.
I made the savory pancake recipe for lunch today. Lidl was out of anything resembling kale, chard, or spinach. I bought a salad mix and use that instead. I happened to have cottage cheese in my refrigerator already. What an absolutely delicious recipe.
I loved watching you make healthy meals for your family and learn a new skill. I’ve been making my own sourdough for eight years now and have found that my starter (Francesco – named after Francesco Da Mosta) is better when I use organic white flour. When I make the loaf I use different flours – whole meal, spelt, rye etc but white only for the starter. Hope this helps.
My Mom had a sourdough in our fridge for yrs,and we call it monster dough. It grew and we had biscuits for yrs Was so good…
Hi Kylie. Good job on getting that starter to life. My bread routine is: The night before you want to bread combine: 100gr active starter with 350 gr of Luke warm water. Mix until starter is dissolved in the water. To this add 500 grams of flour (use any combination you like (mine is usually half all purpose half whole wheat. Add 11 gr of salt to the mix. Use your hands to combine everything and then cover for 30 minutes. Now with your hands stretch the dough by pulling it from each corner onto itself in the middle and recover. Do three more rounds of stretching and pulling at half hour intervals then cover and leave it overnight. At this point you can put your starter into the fridge if you don’t plan on using it right away or you can feed it with 50 gr water and 50 gr flour, cover it and keep it on the counter to to make more bread. The next morning tip the dough onto a flour covered surface and stretch it out lightly. Make into a round shape and cover it with the bowl to rise for about an hour. Now form the dough into a loaf shape making sure to get some nice surface tension on it. Next put a enamelled cast iron pot with a tight fitting lid into a 450 degree oven and let it heat for about 30 minutes. After the dough has risen (30 -60 minutes) slash it with a razor blade to release the steam. Put the dough into some parchment and place it in the pot and bake for 30 minutes with the lid on. After 30 min remove the lid and bake for another 15. All ready. Remove it from the pot and let it cool do a few hours before slicing! Buon appetito!
That was so great, Kyle. Have you noticed any special talents or gifts that Gianfranco has yet? He seems very industrious, just like his mama.
Brava Kylie! Non e facile fare il sour dough starter 🙂 Gianfranco on his little tractor is PRECIOUS !!! 🚜🚜
Ciao Kylie. I’m a Nonna from Toronto. I love all your videos and have been watching you and your beautiful family for the last few years. A few months ago I watched your video when you made the amazing digger/excavator birthday cake. I decided I wanted to try to recreate it for my grandson’s 4th birthday. I thought I saved it but now I can’t find it anywhere. I’m not very tech savvy so maybe I didn’t save it. I would really appreciate it very much if you could find the time to send it to me. My grandson Luca turns four in April. Thank you in advance🥰
I loved this video so much! I also have a little boy about a year and a half and I make sourdough bread quite a bit! I don’t have scientific or very advanced advice for you at all- quite the opposite! I can get busy out of the blue (as all mammas do) and some days I do ZERO stretch and folds & guess what… my bread turns out almost the exact same! I am very, very lazy when it comes to making bread sometimes because it turns out that sourdough doesn’t have to be as complicated as some like for it to be! I’m no expert baker, but sourdough scared me away for a while because I always saw people doing it so orderly and that works great for some- but for me, as a busy mamma, my brain can forget steps sometimes- but I’m here just to say that even when I do- it turns out just fine! I can’t wait to see what you make with your sourdough! I love your videos and how you mother those sweet little boys! You’re so inspiring!
Ciao from New Zealand. Kylie, why do you co-sleep with a one year old? This is strange to me.
That stemming guitar music was anxiety inducing.
Hello Kylie, we really enjoyed your dialogue with your sweet Gianfranco please speak more often in Italian with him as your Italian is so clear and precise that it helps us as we are learning the language. Thank you ❤❤❤
could you please write down the amounts of each ingredient for the chard and chili pancakes, please? They look so good!!
My biggest piece of advice is don't make the starter yourself! Buy one from Etsy or somewhere like that. That way you don't have to go through all these trials, you can just feed and get baking 🙂
I'm always looking for inspiration to cook something different & blinis for lunch sounds tasty!
Thank you for the reminder to keep up the exercising, even though the weather is dismal north of Italy (& further afield).
Hi. Is it raining there? I just learned of the catastrophic storms that flooded Spain and Portugal and Morocco.
Gian Franco and his tractor:)) OMG cute attack And how well he drives. Good luck with your sourdough. I always manage to feed a starter but when I baked it it did not have enough power and I gave up on it. But you inspire me to start again and experiment more.
😬Kylie today i made cyprus lemon potatoes with extra virgin olive oil, garlic, onions and lemon. Its was delicious.
I may have to try again with sourdough because in england they have introduced synthetic folic acid to all flour and id rather choose my supplements but i only have enough flour for about 10 loaves so i guess i will have to give in eventually and just cut down . My loaves are always slightly dense and i think its the cold house.
Beautiful video as always and food looked delicious. Xx
Kylie, I watched your video and I have experience with the Wild Yeast Sourdough. It will take a total of 7-8 days for the starter to become beautiful and bubbly. Begin with 1 Tbls flour and 1 Tbls warm water, in a glass jar/container. Stir only with a wooden spoon or silicon spatula. Do not use metal of any kind during this process. Cover it with a coffee filter or a cheesecloth or small cloth. Let set 24 hours. Day 2: Feed it with 2 TBLS flour and TBLS water, stir well. Let set 24 hours. Day 3: Feed with 4 Tbls Flour and 4 Tbls water. Repeat the Process on Day 4 – Day 7 or 8. Everyday, try to feed it around the same time you started your starter. Double your amounts. So day 4 would be 8 Tbls flour and water. If you have any other questions I would be more than happy to answer any questions you may have to the best of my ability and experience. Happy baking!!😃
"we uses it to do all his chores around the property like collecting wood "😂 bless him ❤
Am I the only one who sees Kylie as a perfect bore and a phony?