Baby has arrived! Thank you for all the support!! In the moment of recording this, I left out som details. My birth Vlog and video will tell the whole empowering story of our baby’s journey earth side. ... https://www.youtube.com/watch?v=4htUtA9rMAg

Want to make fresh bread all week but don’t have the time to bake every day? Join me as I show you how to bulk batch your sourdough to freeze to have fresh bread everyday! *Our family of 6 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. I get paid a small commission if you purchase an item through my link and you are charged nothing extra. Please shop below for your convenience. Order linen lined Bread Proofing Baskets with scraper and lame: https://amzn.to/2GUd3SJ Order Bread Flour: https://amzn.to/30atweB Flour Sifter: https://amzn.to/2Kz1O0S Order Kitchen Aid Mixer: https://amzn.to/303ZuIj Order Dough Wisk: https://amzn.to/303POP0 Order Complete Bread Kit: https://amzn.to/2O5EvOQ Glass Pyrex Bowels:  https://amzn.to/2NXXc6Q Flour Sack Towels: https://amzn.to/2NYGu77 Order Dutch Oven for perfect baking: https://amzn.to/303PXC2 Single Batch Sourdough Makes 2 Large Loaves Recipe: Leaven 75G water 75G Whole Wheat 50G Starter (see links below) Mix together, cover bowl loosely and allow to ferment 12 hours. Sour Dough 234g Whole Wheat 466g Unbleached White flour  Sifted to blend. 475G Water added to leaven made 12 hours prior. Mix into a shaggy dough. Rest 30 minutes. 50G water dissolve 20G salt. Squish into dough. Rest 30 minutes. Stretch and fold turning bowel 45' after each stretch 4x. Rest 30 minutes. Repeat stretch and fold 4-5 more times spacing every 30 minutes. Measure out 710G dough.  Rough Shape Rounds. Rest 30 minutes. Final shape stretch and fold, dusting round with flour and placing into pre floured banneton. Cover and refrigerate 12 hours. Preheat Dutch Oven to 500'F. Bake sourdough in covered dutch oven 15 minutes.  Turn Heat to 425 and continue baking covered 10 minutes. Remove lid and bake uncovered 7-10 minutes. Done when golden brown and when thumping the bottom sounds hollow. Enjoy a loaf when cooled. Cool on wire rack completely to pre slice, and freeze.  Follow Katie Here: https://www.facebook.com/katie.s.rowe.9 https://www.instagram.com/raising_rowes/ Collaborations: mydoulalady@gmail.com Sourdough Starter Recipe part 1 https://youtu.be/grdNFgD2mFs Sourdough Starter Recipe Part 2 https://youtu.be/llZWQCYe0sA Sourdough Starter Recipe part 3 https://youtu.be/QLP22AdafS4 Sourdough Bread (traditional boule) https://youtu.be/cUqym_Afpeg Ibotta App Gets YOU Cash Back on your everyday purchases: https://ibotta.com/r/ugbotis ... https://www.youtube.com/watch?v=H5XhREN-uUU

Weekly Meal prep from the pantry cooking for my large family of 7!! We are making chicken and beef enchiladas, butternut squash soup, sheet pancakes with a new to me grain, freeze dried eggs, as well as freeze drying a bunch of produce! Come along and see how I feed my family healthy meals made from scratch everyday of the week! In this video: Butternut Squash Soup https://youtu.be/d13gX4UeI_A OG Sheet PAncake https://youtube.com/shorts/vQZAr0Bh1cA Cast Iron Cleaning https://youtu.be/8Tm_wEBUWFA ?Shop this video with my affiliate links! It costs you nothing extra and I earn a commission when you shop my links. Thank you for supporting this channel.? Shop My Kitchen on Amazon https://amzn.to/45yXlml *Freeze Dryer $50 Off with code: RowesRising https://stayfreshfreezedry.com?sca_ref=2414330.oaF1P9u8bN *Redmond Real Salt 15%off with code RowesRising https://glnk.io/oq72y/rowes-rising *Shop Azure Standard with my link- Share your custom link and earn $25! https://www.azurestandard.com/?a_aid=93ac729e3c *ForJars Canning Lids 10% OFF Code: KATIE10 Shop Here: https://forjars.shop/ *Presto Pressure Canner https://amzn.to/3KZusYm *VAcuum Sealer Food Saver https://amzn.to/3qRRVUC *VAcuum Sealer accessories for dry canning https://amzn.to/466Cjf5 Shop My Non-Toxic Makeup and save 15% with code ROWE15 https://arazabeauty.com/?rfsn=7466473.6552531 Thank you for joining us!! Contact me at: IG @Rowes_Rising FB Katie Rowe To collaborate with me, please email Katie at: rowesrising@gmail.com Rumble https://rumble.com/user/RowesRising Shipping Address: Rowe’s Rising PO Box 492 Keno, OR 97627 #mealprep #mealprepideas #weeklymealplan #cookingathome #cookingfromscratch #pantrychallenge #pantrycooking #rowesrising #madefromscratch #homesteading #largefamily#healthyfood #mealprep #glutenfree #largefamily #rowesrising #mealplanning #cookingathome #pantrychallenge #pantryrestock #prepperpantry #largefamily #pantrycooking #cookingathome #cookingfromscratch #homemaking #homesteading #threeriverschallenge ... https://www.youtube.com/watch?v=MCGQZ5TBxH4

This delicious probiotic rich vegetable ferment is a tasty and delicious side to any meal! Fermented foods are easy to digest and provide many health benefits including building your gut micro biome to help your immune system fight invading illness. Heres to your health! Thank you for shopping for your Fermentation Equipment from the links below! It costs you nothing extra and I get a small commission when you shop from my Amazon Associate links :) Complete Fermentation Kit: https://amzn.to/35jDE2v Wide Mouth Quart Jars: https://amzn.to/37nUhw0 Wide Mouth Half Gal. Jars: https://amzn.to/2rfTah1 Wide Mouth Storage Tops for Glass Jars: https://amzn.to/2KFmoNv Pink Himalayan Salt: https://amzn.to/2CXEAh1 Lacto-Fermented Vegetable Recipe 3 tablespoons iodine-free sea salt, pickling salt, or kosher salt (see Recipe Notes) 1 quart water (see Recipe Notes) 1 cup small cauliflower florets 1 cup carrot chunks or slices 1 cup red bell pepper chunks or slices 1 clove garlic, smashed and peeled 1 bay leaf 1/2-1 teaspoon coriander seeds 1/2-1 teaspoon black peppercorns 1 to 2 grape leaves (optional, to help keep pickles crisp) Combine the salt and water in a quart jar and stir until the salt is dissolved. Place the remaining ingredients in a very clean, large jar (a half-gallon mason jar works well). Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar. If necessary, add more water to cover the vegetables. (Optionally, place a small bowl or jar on top of the vegetables to hold them under the brine.) Cover the jar tightly and let it stand at room temperature. About once a day, open the jar to taste the pickles and release gases produced during fermentation. If any mold or scum has formed on the top, simply skim it off. (If using a jar fitted with an airlock, you don't need to "burp" it; just open occasionally to taste.) When the pickles taste to your liking, transfer the jar to the refrigerator. They will continue to ferment very slowly, but cold storage will largely halt fermentation. As a fermented food, these pickles will last for quite some time, at least a month or longer. RECIPE NOTES Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation. Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. It is also recommended to rinse the vegetables in un-chlorinated water rather than tap water. ... https://www.youtube.com/watch?v=laih1P0Z-nA