BECOMING A HOMEMAKER | Lydia Elise Millen - Vídeo Dailymotion

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BECOMING A HOMEMAKER  AD - This video is not sponsored All links below are affiliate links  LYDIA ELISE MILLEN PO BOX 7820 TOWCESTER NN12 9BU ___________________________________________________________________  SUBSCRIBE - https://www.youtube.com/user/lydiamillen BLOG - https://www.lydiaelisemillen.com INSTAGRAM - https://instagram.com/lydiamillen TIKTOK - https://www.tiktok.com/@lydiamillen  SIGN UP TO MY NEWSLETTER FOR EXCLUSIVE NEWS AND OFFERS - https://www.lydiaelisemillen.com SHOP MY AMAZON FAVOURITES - https://amzlink.to/az0Z0wACEiWYP  ___________________________________________________________________ FEATURED PRODUCTS LABEL MAKER - https://amzlink.to/az08OWyTWIRc3  CHARLIE BREAD MAKING VIDEO - https://www.askcharlie.how/askcharlie-sourdough-masterclass  LAKELAND WASHING UP GLOVES - https://amzlink.to/az0t7Mx0NgjiW BRABANTIA SCALES - https://amzlink.to/az0pclIN8bhwh WECK JARS - https://amzlink.to/az0UTMPipXKOJ THERMOMIX - https://www.thermomix.com  SPACE NK - https://c.klarna.com/al/CAnH/  SISLEY - https://c.klarna.com/al/CAnH/  REALLY REE - https://reallyree.com ___________________________________________________________________ WHAT I'M WEARING OUTFIT ONE -  JUMPER - https://www.beaufortandblake.com/products/montadale-half-zip-sheep-jumper?_pos=1&_sid=fe3a5fdd5&_ss=r WHITE JEANS - https://www.beaufortandblake.com/collections/womens-shorts-trousers/products/sway-ecru-mom-jeans SHOES - https://rstyle.me/+RhI_mVkH0arI6xLwvONEZg  ROLLNECK - https://www.intimissimi.com/uk/product/modal_cashmere_ultralight_high-neck_top-CLD28T.html?dwvar_CLD28T_Z_COL_INTD=231I  COAT - https://c.klarna.com/al/C3QI/   OUTFIT TWO -  GREY ROLLNECK - LS HALF ZIP - https://c.klarna.com/al/CAmt/  COAT - https://c.klarna.com/al/C3QI/  BREECHES - https://c.klarna.com/al/BOOj/   OUTFIT THREE -  GOWN - https://c.klarna.com/al/AeHZ/  PYJAMAS - https://amzlink.to/az0kQR9bj9BWb   OUTFIT FOUR -  COAT - https://shop.purdey.com WHITE TOP - https://rstyle.me/+vPv_mHWXDt-o4eHaAi-tVw   OUTFIT FIVE -  WHITE SHIRT - https://www.beaufortandblake.com/collections/womens-shirts/products/beauchamp-white-oxford-shirt RIB ROLL NECK - https://c.klarna.com/al/CAn0/   ___ MUSIC   The music in my videos is from both Epidemic Sound, a royalty free music sharing site which you have to pay a monthly fee to be able to access, Or Music Bed https://mscbd.fm/lydmln    __________________________

Transcript

00:00:00What are you doing Barkley? What are you doing? Put the fire on for me my love. Put the fire

00:00:27Good morning everyone. My goodness me the temperature has plummeted in the UK

00:00:33We've had about two days where the the clouds that have been really really thick that have almost been acting like a duvet on

00:00:40the UK have

00:00:42dispersed and

00:00:44We have a bitterly cold snap, but it has been lovely and bright today

00:00:50It's a little bit more overcast

00:00:52Which is perfect for the day that I have planned because I have my lovely friend Charlie coming over today

00:00:57She is going to be hopefully teaching me how to

00:01:00Make sourdough, you'll know I have done sourdough making classes previously

00:01:04I think I personally learn much better

00:01:07one on one where I can ask the questions that I need to ask and not worry about disrupting anyone else in the class and

00:01:15Charlie is so incredible explaining things. She's very concise. She's very good and

00:01:21She's just incredible. She's absolutely incredible and obviously you'll know that she is also

00:01:26Atlas's previous owner. So she's just wonderful and I feel like she's super woman

00:01:31I know I said in my video when I was there. Yes, so I'm really really looking forward to having her at my house now

00:01:37I've obviously been to hers, but I'm really looking forward to having her here. I was gonna try and rustle up a lemon cake

00:01:44We've got bone broth for lunch

00:01:46But I I've got my lemons from my greenhouse that I need to use and I reckon I've got enough time to do it

00:01:51And I've got a freshly stocked pantry. Also, I didn't tell you

00:01:54Did you see that I've done all the new labels for the pantry?

00:01:58Yes, so they're all sat on top of the I did this the other day

00:02:01I used my little label maker. So we had a good old pantry restock and I did a

00:02:07Serious label printing I've missed a few so I need to do lentils and wild rice, but it's definitely Ali's job to

00:02:15Relabel these and I use my little nim bot

00:02:20To do my labels and then he measures out exactly where they go because he's a bit more particular than I am

00:02:29Situ and actually just get them like the roughly. Okay, you're not gonna get your ruler out this time

00:02:41Oh gosh

00:02:43Yeah, something that was this and mark it along the bottom

00:02:55Are you wearing silver mountain water today? I can smell it

00:03:01Yeah

00:03:13And

00:03:16Then I have to say the printing is a bit weird it's okay, it's a bit further down the

00:03:22Yeah, that's strange. Isn't it? I didn't change that. I only changed where these were

00:03:27Yeah, that's fine for now. Let's just get them labeled up

00:03:30I can do them again because we move things around we learn that obviously we use more of certain things

00:03:35So things might start out in little jars and then they get upgraded when we use them lots

00:03:43Speed and agility

00:03:54My also favorite part is that is the stumps you are fully ready for battle. Oh

00:04:02No, that's wonky and am I gonna have to redo that one Oh

00:04:06Ali

00:04:09Was thinking of the content, okay, right, I'm gonna sort these out and do some better ones, but I love this little gadget

00:04:15You can get them on Amazon and I use it for pretty much all of my label making

00:04:22necessities

00:04:25Nimbut waking up. There we go nimbut. All right. Let me have a look. What is going on here chilly?

00:04:32I

00:04:35Let's see if this one comes out a bit better shall we so with a one tap tap print

00:04:44See that's a bit high up now I

00:04:48Think so. The other one I need to do is wild rice

00:04:53Fennel lentils my love

00:04:57Wild rice good to go and then

00:05:02And

00:05:03Lentils I need to make another batch of my granola as well. So good

00:05:12There you go lentils and wild rice good to go

00:05:14I do love that I have a husband that is as passionate about this kind of thing as I am. I

00:05:22Would say so too you wait babe when we have a proper walk-in pantry. Oh

00:05:27Oh my goodness, it is going to be

00:05:36No

00:05:39It's not a refill center, it's just a proper pantry lovely got think want to go in that other

00:05:47Thing if you have to say pick one shelf. Mm-hmm for me I'd say

00:05:57Because

00:06:13Yeah, those mulberries keep looking over your hard work

00:06:19So the things that she's asked me to get prepared is the scales some sea salt and some boiled water

00:06:26Left at room temperature. I am going to try and see if I can rustle up a cake in the time that I've got left

00:06:34But I think I'm pushing it, but we're going to try and go for it

00:06:37lemons from my greenhouse

00:06:48Well, the cake is in the oven you can't actually see it very well you can see my outfit very well though

00:06:53I'm wearing my LK Bennett ballet flats

00:06:55both and Blake jeans and my sheet jumper, but I've popped some blackberries in with the

00:07:02lemon cake and

00:07:03Hopefully it'll come out nicely. It's been a while since I've done this. Gosh Charlie. I'm not doing what we always do

00:07:10I am going to film from the moment you get here so that I don't put it off. Thank you so much for coming

00:07:17Lovely to be here

00:07:19Always put off vlogging so I was like setting my camera up just then and then Barclays starts barking

00:07:24So I'm like no we're gonna we're gonna introduce Charlie to the vlogs. We've got stuff that goes in the fridge

00:07:30That has to go straight in the fridge

00:07:32Is there room for it in the fridge?

00:07:34There should be yeah

00:07:36Perfect

00:07:38And then

00:07:40I've got all sorts in this bag

00:07:42That travels quite well

00:07:44So this is the starter

00:07:46This is a very special starter

00:07:48I even got you some granola

00:07:50Because I thought you might like to try mine

00:07:52That is so funny I literally said this morning

00:07:54I really need to make my granola because I haven't made some in ages so the fact that you turned up with your own

00:07:58This is perfect. Oh my gosh. Thank you so much

00:08:00It's a fresh batch

00:08:02And then

00:08:04You got one of this special green

00:08:06I thought you might like this

00:08:08Oh my gosh I love it so much

00:08:10This is so pretty so if you don't know

00:08:12Basically everything that Charlie does

00:08:14You can either learn

00:08:16Or purchase something from her website

00:08:18To do it

00:08:20Essentially she's got folders

00:08:22E-books, guides, all things like that

00:08:24To like learn all of these things

00:08:26And to make life easier

00:08:28And like checklists

00:08:30I love a checklist

00:08:32And then this is gonna be my little

00:08:34So that has got our Saturday masterclass

00:08:36And do you know what I think

00:08:38Brands that like

00:08:40Like brands that I work with

00:08:42Should absolutely have you come and like

00:08:44Teach people home making things

00:08:46I would love to do that

00:08:48That would be so good any brands watching this

00:08:50If you're looking to do something different

00:08:52That's actually like a useful event

00:08:54Not that our events aren't useful

00:08:56I love our events but like something that people are gonna go away

00:08:58Feeling like they've learnt something new

00:09:00You should definitely think about having

00:09:02Charlie come and do some like masterclasses

00:09:04Because I know you do your own

00:09:06On a smaller scale

00:09:08I was about to do it with brands

00:09:10But then lockdown happened

00:09:12And then I never revisited it

00:09:14And I don't know why

00:09:16Because I got scared

00:09:18And it's really hard

00:09:20Like I said to myself last year

00:09:22We have to get braver

00:09:24Last year was crazy

00:09:26And our life went

00:09:28And now I'm like right come on

00:09:30Let's do this

00:09:32This is exactly what I was saying

00:09:34This is my year of bravery

00:09:36So I'm with you on that

00:09:38Also I have to show you this

00:09:40As well

00:09:42I thought Lydia would appreciate that

00:09:44I am so jealous

00:09:46That is just gorgeous

00:09:48Here's my French bulk bag

00:09:50That's mine

00:09:52But there's some goodies

00:09:54In there

00:09:56Can I unbox it now?

00:09:58Oh my gosh

00:10:00I have actually got cake in the oven as well

00:10:02Oh have you?

00:10:04Well don't get too excited

00:10:06I thought it gives us time

00:10:08To have a cup of tea

00:10:10And set things up and get ready

00:10:12And do things that way

00:10:14Amazing

00:10:16What is this?

00:10:18That's very important

00:10:20It is?

00:10:22The most important of them all

00:10:24This is where your starter is going to live

00:10:26Because I think

00:10:28I'm going to give you some of this

00:10:30The special starter

00:10:32We're going to pop some in there

00:10:34And I'm going to teach you how to look after it

00:10:36That's the thing

00:10:38Because anyone watching this will know

00:10:40That I've done a sourdough

00:10:42Well I did an artisanal baking class

00:10:44And it was probably the wrong class for me to do

00:10:46Because I probably just wanted to do sourdough

00:10:48But I really didn't feel like

00:10:50I got to grips with anything

00:10:52Because I'm someone that needs to do one on one

00:10:54So I need to be able to ask you the silly questions

00:10:56And I then got a series of videos

00:10:58That you can have

00:11:00As well

00:11:02That you can watch

00:11:04And learn

00:11:06Because I don't know if you're like me

00:11:08But I'm not very good at reading the notes

00:11:10No

00:11:12Or I might read the notes

00:11:14But I quite like video form

00:11:16And just be able to be like

00:11:18Oh that's how you do it

00:11:20That's how it's supposed to look

00:11:22Because I'm quite a visual person

00:11:24So there's a series

00:11:26Were you making this recently?

00:11:28Yes

00:11:30Oh I've never had

00:11:32Seville orange marmalade

00:11:34Well I just thought because we're making bread

00:11:36There's a bit of a breakfast theme

00:11:38Going on with granola

00:11:40With marmalade

00:11:42And then you have got

00:11:44I saw these on your stories the other day

00:11:46Oh my gosh

00:11:48You were talking about your hands

00:11:50And not wearing gloves

00:11:52So I bought Lydia my favourite pair of washing out gloves

00:11:54So these

00:11:56They're from Lakeland

00:11:58Have you ever tried them?

00:12:00No

00:12:02Put your hand in now

00:12:06I was given a pair for Christmas

00:12:08About 15 years ago

00:12:10By my best friend

00:12:12She was like

00:12:14When you know

00:12:16It's going to rock your world

00:12:18They actually do rock your world

00:12:20I even do the horses in them

00:12:22No way

00:12:24Like cleaning tack

00:12:26I've got two pairs

00:12:28Down at the yard

00:12:30Don't they feel like

00:12:32Like cashmere

00:12:34And they fit nicely

00:12:36As well

00:12:38They've got different sizes

00:12:40So that's a small

00:12:42And they're just lovely

00:12:44Like you want to put the rubber gloves on

00:12:46Whereas other rubber gloves

00:12:48It's making a bit of a thing

00:12:50Out of it

00:12:52Which is what I'm all about

00:12:54Thank you so much

00:12:56I literally saw these yesterday

00:12:58I was like oh I'm going to have to try those

00:13:00And then you come with the goods

00:13:02I keep about five pairs on hand

00:13:04And you have an apron

00:13:06Because when you have an apron Lydia

00:13:08You mean business

00:13:10Yes

00:13:12I have many an apron

00:13:14I always do

00:13:16I always do a job with an apron

00:13:18Because then I'm ready

00:13:20Let's do it

00:13:22That's very very true

00:13:24Whether it's cooking or even gardening

00:13:26This is quite good for gardening

00:13:28Because it's got the pockets

00:13:30It's quite robust

00:13:32But you could also do a gardening version

00:13:34That's just like a half

00:13:36I want to do them in green

00:13:38Perhaps

00:13:40You're so good

00:13:42When you just get all of these things

00:13:44It takes me months

00:13:46When I got my stickers done for my honey

00:13:48It took us months

00:13:50These are bread bags

00:13:52You're so good

00:13:54We're just trying to get rid of plastic

00:13:56Yes

00:13:58I find that so hard

00:14:00Because even when I go and get

00:14:02Fruit and veg

00:14:04It's so funny you can smell your dogs

00:14:06If I want berries

00:14:08They come in a punnet that's plastic

00:14:10And it's just so frustrating

00:14:12Because I would rather that not be the case

00:14:14You can't just pick the berries out

00:14:16Or put them in a bag

00:14:18Do you know what it is?

00:14:20It's the demise of the green grocer

00:14:22Because the green grocers would all be in paper bags

00:14:24But this is one level

00:14:26So when I make a loaf of sourdough

00:14:28I might not necessarily eat the whole lot in one go

00:14:30So I slice it up

00:14:32And put it in a bread bag in the freezer

00:14:34And then you can just take a couple of slices out

00:14:36It's genius

00:14:38Whack them in the toaster

00:14:40And they've got your lunch

00:14:42And those you can put in the freezer

00:14:44So I bought you two

00:14:46I was talking to my personal trainer about this this morning

00:14:48And he's very much into whole foods

00:14:50All of that kind of thing

00:14:52And he was saying

00:14:54The one thing I don't think I can ever learn to do

00:14:56Is to make bread

00:14:58Because I will just eat the entire bread

00:15:00But if you put it in the freezer you don't

00:15:02Exactly that's what I'm thinking

00:15:04If there's a way to preserve it

00:15:06Because you don't want to go to all of that trouble

00:15:08Make this gorgeous loaf

00:15:10And then feel like you have to eat it

00:15:12So it doesn't go off

00:15:14It's full of hacks

00:15:16I love it

00:15:18Would you like a seat and a cup of tea?

00:15:20Let's do that

00:15:22I'll get tea making

00:15:24And then we can have a three time tea time

00:15:26When the cake is done

00:15:28Thank you so much

00:15:30Honestly I saw those

00:15:32I was like I'm going to go straight on to Lakeland

00:15:34And check those out

00:15:36So we're actually going to start off by feeding

00:15:38The sourdough

00:15:40Which I think is one of the most daunting things about sourdough

00:15:42Because you start off with a starter

00:15:44And some of these starters are almost

00:15:46Can be like up to 100 years old

00:15:48I've heard

00:15:50How do I turn your scales on?

00:15:52I will show you

00:15:54These are

00:15:56So that's you charging it up

00:15:58Oh clever

00:16:00Oh really clever

00:16:02Yeah they're a little brabantier one

00:16:04I think they're very clever

00:16:06So you've charged it

00:16:08And then pop it on there

00:16:10Now I always

00:16:12Take mine out of the fridge

00:16:14And let it come up to room temperature

00:16:16So I took it out this morning

00:16:18And put it in my handbag

00:16:20And I'm going to add

00:16:2230 grams of

00:16:24So that's like a heaped

00:16:26Tablespoon

00:16:28It's probably

00:16:30Two of strong white flour

00:16:32So I always feed my starter

00:16:34With

00:16:36Strong white

00:16:38But then when you make a loaf

00:16:40You can use other flours

00:16:42Which I'm going to talk you through

00:16:44The whole kit and caboodle

00:16:46So that is nearly perfect

00:16:48A tiny bit more

00:16:50We like to be precise when making sourdough

00:16:52Yes everything matters doesn't it

00:16:54It does

00:16:56And then I'm going to add

00:16:5830 grams

00:17:00Of water

00:17:02But I want to not

00:17:04Add too much

00:17:06If you get carried away

00:17:08And add a little bit more

00:17:10Then you can always add a little bit more flour

00:17:12To balance it out

00:17:14Now we need to

00:17:16Mix it

00:17:18And I just

00:17:20Make sure

00:17:22That there isn't any flour

00:17:24On the sides and you scrape it down

00:17:26And I love

00:17:28These

00:17:30Weck jars

00:17:32Because they're a great size

00:17:34But also

00:17:36You can just place the lid on top

00:17:38You don't want to tightly put it on

00:17:40You just want to place it on

00:17:42Otherwise it will explode

00:17:44Now sourdough breathes

00:17:46Bubbles

00:17:48And it's absorbing

00:17:50The wild yeast

00:17:52From the environment

00:17:54Which is what gets it going

00:17:56So you don't want to close it down

00:17:58You want it to breathe a little bit

00:18:00But not too much

00:18:02With the jar that you've given me

00:18:04That has the clips

00:18:06Just take the clips off

00:18:08So this is the silly questions that I like to ask

00:18:10I just want it to travel well

00:18:12Without it breaking

00:18:14Pop the seal on, pop the lids on

00:18:16And then I just tap off

00:18:18That

00:18:20Have you got a metal spoon?

00:18:22Or a knife or something

00:18:24Whatever you need

00:18:26Then, never pop sourdough

00:18:28Down the sink

00:18:30I like to use cement

00:18:32So you'll block your drains

00:18:34Scrape it off

00:18:36And then

00:18:38Obviously you can wash a tiny bit

00:18:40But don't pop starter down the sink

00:18:42And how often would you feed it like this?

00:18:44Before we make a loaf

00:18:46So every time you make a loaf

00:18:48Is the only time you would feed it?

00:18:50Yeah

00:18:52Unless you haven't used it for quite a long time

00:18:54And you want to give it a boost

00:18:56How often do you feed your starter?

00:18:58And how often do you make loaves?

00:19:00I probably make two loaves a week

00:19:02And I don't feed it

00:19:04Unless I'm making a loaf

00:19:06So I'll get it out in the morning

00:19:08Somewhere between

00:19:10I don't know

00:19:12Normally after the school run

00:19:14Go home, take the loaf

00:19:16Take this out of the fridge

00:19:18So probably about 9am

00:19:20And I'll leave it on the side

00:19:22With the lid just placed on

00:19:24And then I will let it come up to room temperature

00:19:26And then at lunch time

00:19:28So about 1ish

00:19:30I will do what I've just done

00:19:32Now

00:19:34And I will feed it

00:19:36And then you can see

00:19:38Right now, it's not active

00:19:40There aren't really any bubbles

00:19:42There's a few, but pathetic ones

00:19:44When it's ready to use

00:19:46There'll be lots of bubbles

00:19:48And hopefully

00:19:50It's going to be ready before I leave

00:19:52And we can get going with the loaf

00:19:54So normally

00:19:56I would feed it at 1 o'clock

00:19:58And then use it at about 4 or 5

00:20:00And start my loaf then

00:20:02And then I'll show you

00:20:04The next step

00:20:06And the whole process takes

00:20:08From start to finish

00:20:10Is it a day?

00:20:12Two

00:20:14But it's not like two days

00:20:16Of endless work

00:20:18It's probably

00:20:20Five minutes max

00:20:22Lovely

00:20:24So it's very hands off

00:20:26You've just got to make sure

00:20:28That you're around

00:20:30But you work out

00:20:32After you've

00:20:34Got into the habit

00:20:36Of using it

00:20:38And the more you use it

00:20:40The more you work out how you can

00:20:42Make it flexible

00:20:44The more mistakes you make

00:20:46The more times you learn

00:20:48What the tolerance is for doing things

00:20:50You can send me a message

00:20:52Send me a picture

00:20:54Do you think this is looking alright?

00:20:56I'll be like, no

00:20:58Put it in the bin

00:21:00Feed it and use it tomorrow

00:21:02I don't discard

00:21:04So a lot of people

00:21:06Discard their sourdough

00:21:08I feed it and use

00:21:10Your sourdough starter

00:21:12Yes

00:21:14So you'll hear a lot of people talking about

00:21:16Sourdough discard

00:21:18I don't need to

00:21:20Discard mine

00:21:22The way I use it

00:21:24And there's so many different ways

00:21:26To make sourdough

00:21:28You just work a way that suits you

00:21:30And works best around your life

00:21:32And this is kind of how I

00:21:34Learn

00:21:36And also

00:21:38If you suddenly

00:21:40So we put a loaf in the fridge

00:21:42If I've suddenly

00:21:44Got to go to London

00:21:46And you think, oh sugar

00:21:48It's going to ruin

00:21:50Just make it the following day

00:21:52It can be quite flexible

00:21:54You don't have to follow

00:21:56To the letter

00:21:58I've found

00:22:00It can be quite overwhelming

00:22:02Because people can make it very complicated

00:22:04And I don't think it needs to be that complicated

00:22:06And it's learning about feel

00:22:08And it's learning about

00:22:10How the texture feels

00:22:12It's getting your hands involved

00:22:14Making the loaf

00:22:16And feeling whether you think it's ready

00:22:18And that comes with practice

00:22:20And so it's not

00:22:22Being scared

00:22:24It's just doing it

00:22:26And look, at the end of the day

00:22:28It's flour and water

00:22:30So it's not a big expense

00:22:32If it goes wrong

00:22:34I think I've probably had

00:22:36I've been making sourdough for years

00:22:38I can't even remember how many years

00:22:40Probably eight or nine

00:22:42That's fascinating

00:22:44Sometimes they might not rise quite as much

00:22:46Because it might not have had

00:22:48So much time

00:22:50Or my salad is in the fridge

00:22:52Or it might not have been so active

00:22:54It doesn't matter

00:22:56It still works, it still tastes good

00:22:58You can still use it for something

00:23:00It might not be that perfect

00:23:02Big loaf

00:23:04That everyone's striving for

00:23:06But we'll get you making sourdough

00:23:08I'm very excited

00:23:10You can put it in the fridge

00:23:12The sourdough starter

00:23:14In the fridge

00:23:16And just keep it

00:23:18With the lid like that

00:23:20So say I didn't

00:23:22Bake a loaf

00:23:24Obviously that's not going to be the case

00:23:26For a month

00:23:28How often would you feed it then?

00:23:30Or is this all in the videos?

00:23:32You can leave it for a month

00:23:34In the fridge and it will be totally fine

00:23:36I would

00:23:38Just take it out and feed it

00:23:40And then pop it back in the fridge

00:23:42Once a month

00:23:44What I'm going to explain to you as well

00:23:46I'm not thinking that you are going to learn

00:23:48How to make sourdough from this video

00:23:50What I want you to do

00:23:52Is if you want to know how to make sourdough

00:23:54I can link you to Charlie's videos

00:23:56I can link you to her little guides

00:23:58So that you can do what it is that she does

00:24:00Because I think if I was to film this whole process

00:24:02It would be a lot

00:24:04But I hopefully can show you

00:24:06That this is a really good method

00:24:08Because what I would say is you're probably sat here thinking

00:24:10Oh my goodness me

00:24:12If you've got all the time in the world

00:24:14Of course you can make bread

00:24:16I want to let you know

00:24:18That Charlie does not sit still

00:24:20Every time I speak to her

00:24:22She is somewhere else

00:24:24In the country, in Ireland

00:24:26She just is everywhere

00:24:28Scotland, in the last few weeks

00:24:30Every time I've spoken to you, you have been somewhere else

00:24:32So it's not like

00:24:34She's one of those people

00:24:36That is just at home all the time, doing nothing

00:24:38And has all the time in the world

00:24:40And so I think that's what's so inspiring about her method

00:24:42Of doing things, is that she's going to teach you

00:24:44How to make it fit around your life

00:24:46And teach you to understand the elements

00:24:48So that you can acknowledge where you've got a bit more tolerance

00:24:50You can leave something a little bit longer

00:24:52If you've got to go and pick the kids up

00:24:54Or load a horse and take it to a riding lesson

00:24:56Or fly to Ireland

00:24:58To get a horse

00:25:00All of those things

00:25:02So that's our cake, so I'm going to check that

00:25:04But we're going to get started, get things set up

00:25:06And I'll link everything down below

00:25:08We have just been yapping across the starter

00:25:10All about horses

00:25:12But as you can see

00:25:14The bubbles have started to form

00:25:16And then have a look inside

00:25:18I'm coming round, I'm coming round

00:25:22Oh wow, it smells really nice

00:25:24I really like the way it smells

00:25:26It smells like a bakery

00:25:28So it's just beginning to

00:25:30Get active

00:25:32And how long do we need that to be active

00:25:34For?

00:25:36We probably want it to start bubbling up

00:25:38To about here and getting really active

00:25:40Before we start making a loaf

00:25:42Wonderful, okay

00:25:44So probably

00:25:46An hour or so

00:25:48Got you

00:25:50No this is not my kitchen, we are actually in the car

00:25:52And we are at the yard, I've brought Charlie to see Colin

00:25:54A.K.A Atlas

00:25:56Whatever you want to call him

00:25:58I wanted to come and see him

00:26:00Because obviously she can't come all this way and not come and see him

00:26:02I'm slightly worried

00:26:04That he's going to be like

00:26:06Mummy, take me home

00:26:08Don't leave me here

00:26:10I want to go back to your lovely home

00:26:12Slightly worried

00:26:14But we're just going to pop out and see him now

00:26:16And then we're going to head back and finish off

00:26:18Because we needed to let the starter do its thing

00:26:20So let's go and visit Romeo and Atlas

00:26:24Oh look

00:26:26How you been?

00:26:30How you been?

00:26:34Welcome to my crib

00:26:40Romeo is very disinterested today

00:26:42Oh

00:26:44Stompy

00:26:46How you been?

00:26:52You coming to see if I've got any?

00:26:54Yes, you always know I've got them

00:26:56I'm trying to buy your love

00:27:24What's going on?

00:27:26I don't really know what's going on

00:27:28Where are we going?

00:27:30No, you think you're going into your...

00:27:32Absolutely not

00:27:34They can't actually see me

00:27:36But we're just filling up a wheelbarrow with some haylage

00:27:38To take to their field

00:27:40So that they can have a little bit of a snack

00:27:42Go and get you to do some work with me

00:27:46Yes, exactly

00:27:48So that you two whilst you're here

00:27:50Absolutely

00:27:52I love that I'm saying that to you

00:27:54You literally never sit around and do nothing

00:27:58Oh dear

00:28:00Oh wow

00:28:02I'll bring you more often

00:28:04We're back in the kitchen

00:28:06And we are about to start making some sourdough

00:28:08Learning the process

00:28:10I've got a little loaf of dough

00:28:12In the fridge that I'm probably going to test drive

00:28:14Tomorrow

00:28:16I'm going to be messaging Charlie like

00:28:18What do I do?

00:28:20But I'll pop you up here

00:28:22You might not know what we're doing

00:28:24This might be a time lapse, who knows

00:28:26So with your bowl on the scales

00:28:28I want you to measure

00:28:3050 grams of

00:28:32Starter

00:28:34Into there

00:28:3650 grams

00:28:38So

00:28:40That's all ready

00:28:42You don't have to have any finesse with it

00:28:44Just go straight for the middle

00:28:4650 grams

00:28:48It's so funny

00:28:50It actually smells a bit like beer

00:28:52It's the yeast

00:28:54That's 52

00:28:56Take a little bit out

00:28:5854

00:29:00How have you done that?

00:29:02Perfect

00:29:04Then

00:29:06350 grams

00:29:08Of water

00:29:10Pour in

00:29:12350 grams

00:29:14Of your water

00:29:16Special water

00:29:18Special water

00:29:20Perfect

00:29:22Now pop your wooden spatula in and give that a

00:29:24Swirl together

00:29:26Perfect

00:29:28Now leave your spatula in there

00:29:30Zero it

00:29:32To start with

00:29:34Just use strong white

00:29:36Just until you get to grips with it

00:29:38Then you can start mixing in different

00:29:40Flours

00:29:42500 grams

00:29:44Just plonk it in

00:29:46Go for it

00:29:48There we go

00:29:50And now add in 7 grams of salt

00:29:52So is it ok that these are in flakes?

00:29:54Yes, perfect

00:29:56Mix it together

00:29:58Go for it

00:30:00Don't hold back

00:30:02Go, go, go

00:30:04And do you use

00:30:06Any kind of mixing machine for this?

00:30:08No, it's all done by hand

00:30:10And it should only take about

00:30:12A minute

00:30:14But we might add some more flour

00:30:16We're going to just see what the consistency is like

00:30:18You want like chewing gum

00:30:20And you want all the flour to be combined in

00:30:22I'm worried I'm going to snap your spoon

00:30:24You're fine

00:30:26I think that is actually looking pretty good

00:30:28Can you see there it's quite wet

00:30:30Yes

00:30:32We're just going to

00:30:34Get it all coated

00:30:36Not overly so

00:30:38But if it's like

00:30:40If you put 500 in exactly

00:30:42You can go up to like

00:30:44510 grams of flour

00:30:46Got you

00:30:48Don't add more

00:30:50Because that will change

00:30:52The consistency too much

00:30:54But that is a good

00:30:56Consistency

00:30:58Looking like that

00:31:00And then take as much off as you can

00:31:02Then cover it

00:31:04We have little linen

00:31:06Bowl covers

00:31:08I prefer

00:31:10A wet paper

00:31:12Well

00:31:14I actually prefer to use

00:31:16Plastic

00:31:18Controversial

00:31:20I reuse them

00:31:22For a long time

00:31:24I like to build up

00:31:26A little bit of

00:31:28Moisture

00:31:30That you get from plastic

00:31:32A shower cap

00:31:34I love this

00:31:36I don't know if this one is going to fit

00:31:42Do you have cling film

00:31:44I do have cling film

00:31:46You could use cling film

00:31:48Just not fitting

00:31:50No

00:31:52That's such a great idea

00:31:54I bought these to show you

00:31:56You can get them online

00:31:58The red ones are the perfect size

00:32:00It sweats with the plastic

00:32:02Right

00:32:04And you want that

00:32:06Because that creates the right atmosphere

00:32:08For it to rise

00:32:10And do it's thing

00:32:12It's very temperamental

00:32:14So I use

00:32:16Like a shower cap

00:32:18That's so clever

00:32:20Leave it

00:32:22For about an hour

00:32:24It can be

00:32:2625 minutes

00:32:28If you want to speed it up

00:32:30Just leave it out

00:32:32Just leave it on the side

00:32:34For about an hour

00:32:36Is this more time for us to just

00:32:38Chill

00:32:40This is the easiest thing ever

00:32:42Now I'm going to pop some of my starter in here

00:32:44And start you off

00:32:50I'm helping with this correct

00:32:52I'm just going to pop some in

00:32:54Do I need you to feed it

00:32:56I think you can start

00:32:58I'm going to talk you through

00:33:00What we're going to do

00:33:02So whenever you get a new starter

00:33:04I think you should feed it

00:33:06For at least

00:33:084 days

00:33:10Once a day

00:33:12And then it should be good to go

00:33:14Because my starter is not going to work

00:33:16Necessarily immediately for you

00:33:18It needs to acclimatise

00:33:20So how much is just to leave it

00:33:22Feed it for 4 days

00:33:24Oh ok then it's fine

00:33:26So for the next 4 days

00:33:28I want you to feed this

00:33:30Once a day, doesn't matter what time

00:33:32With 30ml of flour

00:33:34And 30ml of water

00:33:36Mix it

00:33:38Ignore it till the following day

00:33:40Not using this

00:33:42And then

00:33:44You can

00:33:46Put it in the fridge

00:33:48And bring it out

00:33:50And it will be ready to go

00:33:52That's quite a good amount of starter

00:33:54In like 45 minutes time

00:33:56So I'm going to do a stretch and fold

00:33:58Because you don't have

00:34:00One of the

00:34:02Things

00:34:04Because that was what I really struggled with

00:34:06So you just use your fingers

00:34:08I just use my hands

00:34:10Sprinkle a little bit of rice flour

00:34:12Into the basket

00:34:14And then

00:34:16Put a bit of rice flour around the edge

00:34:18Of the bowl

00:34:20To make it easy to take out

00:34:22So you can just

00:34:24Put some rice flour, just sprinkle a little

00:34:26And literally get that out

00:34:28And drop it into there

00:34:30Cover it

00:34:32And put it in the fridge

00:34:34So we're not going to be putting a loaf

00:34:36In the oven today

00:34:38I don't think that's ready

00:34:40And I think we'll end up with a flat pancake

00:34:42Yeah yeah, no no no

00:34:44To do the motions

00:34:46No no no

00:34:48I think it's just going to be

00:34:50It's good for me

00:34:52To be in a cool box

00:34:54Rather than my fridge

00:34:56Honestly, I'd say it's probably going to be good

00:34:58For me to have to put it in myself

00:35:00And learn like that

00:35:02Because I've got to be honest

00:35:04This process feels a lot less daunting

00:35:06At the moment

00:35:08Than the previous ways I've done it

00:35:10So I'm already thinking, okay

00:35:12Then you can just video call me

00:35:14You were going to wish you didn't say that

00:35:16I think we're even getting a loaf

00:35:18Of that

00:35:20Can we just get this over with

00:35:22Are we okay to just carry on the class

00:35:24Because this

00:35:26Should be looking perkier

00:35:28We'll see what it's looking like

00:35:30By the time I come to leave

00:35:32You wouldn't like putting it in the freezer

00:35:34That would be too cold

00:35:36It's just chilled

00:35:38So it does two long proofs

00:35:40One overnight

00:35:42After you've done your stretches and folds

00:35:44And then tomorrow

00:35:46You'll transfer it into here

00:35:48And then it does another

00:35:50Proof in the fridge

00:35:52And then from fridge

00:35:54Into cast iron

00:35:56I don't pre-heat my cast iron pot

00:35:58Some people do

00:36:00I think you're just going to burn yourself

00:36:02So what I might do

00:36:04Is tomorrow morning

00:36:06I might message you and say

00:36:08What's the itinerary for the bread

00:36:10Stretch and fold

00:36:12So I always work from the top

00:36:14And I fold it over

00:36:16And then I spin and I fold it over

00:36:18And then I spin and I fold it over

00:36:20And you'll feel

00:36:22And I'm going to get you to come

00:36:24And do this in a second

00:36:26You'll feel it's quite wet

00:36:28And

00:36:30And a bit sloppy

00:36:32And the more you do it

00:36:34You are building up a tension

00:36:36And you want to get from underneath

00:36:38Over the top

00:36:40And you're probably going to spin this bowl

00:36:42About three or four times

00:36:44Can you overdo this?

00:36:46No, but you'll feel

00:36:48Once it's

00:36:50Um

00:36:52Once there's enough tension built up

00:36:54Okay, my go

00:36:56Just grab it and pull

00:36:58Don't be airy fairy

00:37:00Go for it

00:37:02So you're getting nice stringy bits

00:37:04I'm like breaking it

00:37:06It's okay, because it's probably almost done

00:37:08It's got enough tension

00:37:10It's like chewing gum

00:37:14And then you leave it

00:37:16For another 45 minutes to an hour

00:37:18And then you do the same thing

00:37:20And it will be the same sort of consistency

00:37:22Yeah, and it will get more glossy

00:37:24What do you do with that?

00:37:26Try and pick it off

00:37:28And leave what you can on it

00:37:30And then just wash your hands

00:37:32And recover it

00:37:34And then pop this over

00:37:36Yeah

00:37:38We have done the first stretch and fold

00:37:40It is now resting for another

00:37:4245 minutes

00:37:44And I'm going to do the same thing again

00:37:46And I was just thinking

00:37:48Because obviously when I went to see Charlie

00:37:50When I was going to see Colin for the first time

00:37:52I said that I would love to have had a mum like Charlie

00:37:54What I meant was

00:37:56Is I would have loved to have had someone to teach me these things

00:37:58When I was growing up

00:38:00And I was just saying

00:38:02I feel like there's something in this Charlie

00:38:04Where you can like go to people

00:38:06And like almost

00:38:08Private tutor them

00:38:10In all of the things that they maybe weren't taught

00:38:12Growing up

00:38:14Because it's such a privilege to have someone teach you these things

00:38:16But also for your mind to be

00:38:18Open to those things

00:38:20I don't even know if I would have been open to learning these things

00:38:22If they were presented to me or not

00:38:24And so now it's like I would love to learn

00:38:26I'd love to learn all of the things to like

00:38:28Keep an efficient home

00:38:30And do all of these sort of

00:38:32Quite old

00:38:34Not old fashioned but like old school things

00:38:36That have almost lost their relevance

00:38:38Because life has become so fast paced

00:38:40And you can pick anything up at the drop of a hat

00:38:42Or the click of a finger

00:38:44I would want to learn how to do those things now

00:38:46And I honestly think

00:38:48That you should like go into people's homes

00:38:50That want to learn these things

00:38:52And do like almost like week long courses

00:38:54I would totally do that

00:38:56I mean like how do you teach that in a week

00:38:58I'd love to do it

00:39:00I didn't realise that my mum was teaching me

00:39:02So much stuff growing up

00:39:04And it was irritating

00:39:06To keep like getting us to do

00:39:08All of this stuff and help

00:39:10And learn it

00:39:12I think I thought it was normal

00:39:14And I love teaching

00:39:16And I always say that there's

00:39:18Never a silly question

00:39:20Because if you don't know you don't know

00:39:22So just ask

00:39:26Because we're always learning

00:39:28Like you and Ali have taught me so much today

00:39:30Ali got my camera and basically fixed it

00:39:32Lydia has been giving me

00:39:34Amazing advice

00:39:36So we all have different skills

00:39:38To bring to the table

00:39:40And you know I am just passionate

00:39:42About home making and cookery

00:39:44And you know

00:39:46I love the garden

00:39:48All things that are just

00:39:50Homey and cosy

00:39:52I think it's so lovely

00:39:54But the good thing is you don't have to book

00:39:56Charlie to do the tuition

00:39:58If you don't want to learn all of the stuff

00:40:00She has done this basically amazing

00:40:02Course where you get the notes

00:40:04Which is what I've got in the little folder

00:40:06That she gave me at the beginning

00:40:08But she's also got videos to sit alongside it

00:40:10So I can link to where you can purchase those

00:40:12If you're interested in learning

00:40:14And what I really like is that she's

00:40:16Basically taken the faff out of it

00:40:18And there is also an option

00:40:20If you have a bread maker

00:40:22Which I obviously have a bread maker

00:40:24It's obviously one of the things that Charlie says

00:40:26Is that it looks a little bit more manufactured

00:40:28When you put it in a bread maker

00:40:30But it's still better bread

00:40:32To be eating if that's more conducive

00:40:34So she's got a guide for that

00:40:36A guide for it in the Dutch oven

00:40:38A guide for it normally

00:40:40There's lots of different strings to the bow

00:40:42That she's put together

00:40:44And I think that's brilliant

00:40:46I think it's all about making life easier

00:40:48And making life simpler

00:40:50And it fitting in with you

00:40:52And working for you

00:40:54Because otherwise it's a hassle

00:40:56If it's a hassle you won't do it

00:40:58100%

00:41:00And actually when you know all of the additives

00:41:02That are in your food

00:41:04And bread

00:41:06And things that we eat

00:41:08It makes you think, do I really want that

00:41:10Exactly

00:41:12And actually when I know that in this bowl

00:41:14Is flour and water

00:41:16And a bit of salt

00:41:18I want to be eating that

00:41:20Rather than one with all the

00:41:22Words and numbers

00:41:24Things you don't have in your kitchen cupboard

00:41:26I don't know what they are

00:41:28I don't want to be eating that

00:41:30Because it makes me feel grotty

00:41:32The most fascinating thing that was said to me

00:41:34Was that this is bread

00:41:36And what we've come to know as bread

00:41:38Actually isn't bread

00:41:40It's not bread, it's not food

00:41:42And so it's really really fascinating

00:41:44So if it's something that you've been thinking about getting into

00:41:46I'm so happy that I've got these notes

00:41:48And the videos to refer to

00:41:50But also options

00:41:52So that if I want to just one day put it in my bread maker

00:41:54I know quite a lot of you have bread makers as well

00:41:56This could be the use that you want

00:41:58For that bread maker

00:42:00Because sourdough is real bread

00:42:02If you can just go out and buy something super easy

00:42:04And it's got all of the additives in and that's for you

00:42:06Then do that

00:42:08But if you're someone that wants to know exactly what's in something

00:42:10You really like fresh food

00:42:12And actually something like this is a bit of a ritual as well

00:42:14This is perfect

00:42:16So I'll link it down below

00:42:18Now I'm going to wait for my next stretch

00:42:20And

00:42:22Fold

00:42:24I can't get the hang of this

00:42:26Oh my goodness me

00:42:28It is just

00:42:30Just gone 5.30

00:42:32And it is still

00:42:34Almost light outside

00:42:36And pardon me

00:42:38But I am going back to the yard

00:42:40I thought maybe we were going to go

00:42:42To see Atlas

00:42:44After we'd done all of the stuff

00:42:46But because sourdough is such a long process

00:42:48That you sort of have breaks to do

00:42:50I've just done the last stretch

00:42:52And fold, not the last, the second

00:42:54Stretch and fold on my own

00:42:56Super proud of myself

00:42:58And I've got enough time to go and actually

00:43:00Get a ride in which was always the plan

00:43:02But I was kind of working around Charlie

00:43:04And when we needed to do things because I've not done it

00:43:06In this way before

00:43:08So I went to see him for an afternoon

00:43:10And then now I'm going to go and see him

00:43:12For a little evening, well not evening

00:43:14Night time ride because it will be dark by the time I get there

00:43:16But it's a joy

00:43:18To go and see him

00:43:20And spend some time with him

00:43:22So that is what I'm going to do

00:43:24I don't know what I was going to tell you

00:43:26Oh yes, so basically part of this process

00:43:28I'm going to be doing myself

00:43:30Which I'm really excited about

00:43:32Because I've got the general gist of things

00:43:34But I have someone on the end of the phone

00:43:36That I can just ask

00:43:38So this is great

00:43:40For me

00:43:42I've got one loaf of dough

00:43:44Like one ball of dough proving

00:43:46In the fridge

00:43:48And then I've got another one on the side at the moment

00:43:50So I've got options

00:43:52But also I'm doing it myself

00:43:54Which I'm just so excited because she explains things

00:43:56So well

00:43:58And she takes all of the like unnecessary

00:44:00Just faff

00:44:02And she makes the process really simple

00:44:04And I love that there are different options

00:44:06To do

00:44:08Like in your bread maker for example

00:44:10So yes

00:44:12It's really really exciting for me

00:44:14To give it a go

00:44:16And have someone that I can bounce ideas off

00:44:18And learn from in this way

00:44:20Because it's just wonderful

00:44:22Anyway, to the stables

00:44:24Hello

00:44:26Hello

00:44:30Hello

00:44:32Where's my old chap

00:44:36Come on old chap

00:44:40Alice

00:44:42Good boy

00:44:44Alice

00:44:48Good boy

00:44:50You're coming over

00:44:54I can see you

00:44:56Hanging out in the trees over there

00:44:58You've been a good old chap

00:45:00Today

00:45:02Did you enjoy seeing your other mummy

00:45:04Here he comes

00:45:06Hello gorgeous chap

00:45:08Hello

00:45:10Are you ok

00:45:12Romeo

00:45:14No

00:45:16Romeo don't be a bully

00:45:18You big meanie

00:45:20Let him come up and say hello

00:45:22Let him come up and say hello

00:45:24My love

00:45:26Right

00:45:28Right

00:45:48I'm coming Alice

00:45:50I'm coming

00:45:52Let me give you a treat

00:45:54See you later

00:45:56Bye

00:45:58Giving it a little stir first

00:46:00I know you can smell it

00:46:02You can smell it

00:46:04Can't you

00:46:06Back

00:46:08Back

00:46:10Good boy

00:46:12You've been a good boy

00:46:14Here you go

00:46:20I know

00:46:22You're checking I'm still here

00:46:24Happy ho

00:46:26Happy ho

00:46:28So we had a little ride in the outdoor school

00:46:30Now we're having some dindins

00:46:32They're nice

00:46:34So one of the things that

00:46:36I've been trying to get over

00:46:38Bravery wise

00:46:40Is the back end of the horse

00:46:42Because if you don't know

00:46:44I was kicked

00:46:46No you stay there

00:46:48She's like do you want me to move

00:46:50And basically Claudia is sitting

00:46:52At the back of Atlas

00:46:54Because I am now very fearful

00:46:56Because I was very lucky to escape

00:46:58Without a broken leg

00:47:00He knows I'm here

00:47:02And she wants me to go and sit

00:47:04No you are going to sit

00:47:06Ok

00:47:08I just don't know why

00:47:10I would put myself somewhere

00:47:12That it could potentially happen

00:47:14Because it's not going to

00:47:16We need to just get over the fear

00:47:18In your mind

00:47:20I think try now

00:47:22He'll get me away before he gets you

00:47:24It's pretty far

00:47:26It's just

00:47:28You know

00:47:32I think because of the situation

00:47:34Where it happened to you

00:47:36It was super unexpected

00:47:38And a shock at the same time

00:47:40But then also the size of him

00:47:42Versus the size of the horse that kicked me

00:47:44I'm like a holy macaroni

00:47:46But also the horse that kicked you

00:47:48It's very very different

00:47:50Yeah

00:47:52Like Claudia would never do this

00:47:54Good boy Atlas

00:47:56Good boy we're still here

00:47:58We're here

00:48:00Hello

00:48:02Hello

00:48:06Oh sorry

00:48:08That's your knife

00:48:10I know

00:48:12Ok I did it

00:48:14I prefer

00:48:16Hanging out at his front end

00:48:18I definitely prefer

00:48:20Hanging out with this

00:48:22You just need to get a little bench

00:48:24Honestly the girls in there

00:48:26Are absolutely iconic

00:48:28They'd order a Domino's pizza

00:48:30To the stable

00:48:32No they live here

00:48:34She lives on site

00:48:36We could do that in the summer

00:48:38Perhaps not in the stable

00:48:40Because these two are quite messy

00:48:42I think that's going to be the best thing ever

00:48:44Us two little potatoes

00:48:46My little pea head

00:48:48In our potato sack

00:48:56Smelling of horse poo

00:48:58Just sitting in horse shit

00:49:02What are we doing

00:49:04Honestly

00:49:06Oh he's got his tinkle out

00:49:08I'm going to get out

00:49:10He's got his long johns on

00:49:12He's doing my knees

00:49:14This could not go on YouTube

00:49:16He's looking at us

00:49:18Like what are you doing

00:49:20That's the phone

00:49:22Please excuse the puffiness

00:49:24I'm really struggling with a puffy face

00:49:26At the moment

00:49:28I really like holding a lot of water

00:49:30Around my eyes in the morning

00:49:32It's not my favourite thing

00:49:34I haven't showered yet

00:49:36But I have a sourdough to put in the oven

00:49:38So I thought we could do that together

00:49:40This is the sourdough that I was doing

00:49:42The stretch and fold

00:49:44I keep wanting to call it a stretch and sweep

00:49:46And a stretch and sweep is when you're pregnant

00:49:48I've never been pregnant

00:49:50I've never had a child

00:49:52I don't know why that's what I want to say

00:49:54But every single time I'm like

00:49:56Stretch and sweep

00:49:58I really want to say sweep

00:50:00But yesterday was very very good at the stables

00:50:02My battery ran out

00:50:04So I was actually filming bits on my phone by the end

00:50:06And it was just

00:50:08Us in the stables really

00:50:10It's just one of those things where it's really lovely

00:50:12Because every day

00:50:14He shows me that he knows who I am

00:50:16And like who I am to him

00:50:18And it's just so exciting

00:50:20For me because it's like you can really feel

00:50:22That you're building this bond

00:50:24Where he really trusts you

00:50:26And so basically

00:50:28At the moment he's got some medicine that he's on

00:50:30He's only on it for 10 days

00:50:32And I asked Claudia if she would do the medicine

00:50:34Because it makes her bad cough

00:50:36And so she tries to go in and put his head collar on

00:50:38So that she can just pop the thing in his mouth

00:50:40And he like

00:50:42He turns his bottom away

00:50:44Like this so she can't do it

00:50:46And then she's like can you come and put his head collar on

00:50:48And so I come in with his head collar

00:50:50And he comes straight in and he puts his head collar on

00:50:52And I'm like I love you

00:50:54And it's just so nice for me

00:50:56Because I feel like I'm like

00:50:58I'm learning that you can do

00:51:00Horse stuff

00:51:02And I love to do it

00:51:04And there's the very like amazing

00:51:06Horsemanship side of things

00:51:08Where you event and you show

00:51:10And you do all of these things

00:51:12And then there's just like

00:51:14The scruffy ponies

00:51:16Or horses in my case

00:51:18That we just like being outside

00:51:20And doing outside stuff

00:51:22And I can go and be in the school with him

00:51:24And I can just happily

00:51:26Just walk him round the school

00:51:28And I get on and I'm like oh that's why I'm here

00:51:30This is why I'm doing it

00:51:32And it's just lovely and it's so nice

00:51:34Having a horse that I feel

00:51:36Like I'm learning

00:51:38To trust when I'm on him as well

00:51:40Like I know

00:51:42That he's got my best interests

00:51:44At heart and I think that's

00:51:46Such a huge confidence builder when it's your

00:51:48First horse and when you're doing this

00:51:50So it's an interesting journey that I'm on at the moment

00:51:52Anyway I'm not going to stand and talk to you for too long because

00:51:54Honestly I need to just get refreshed

00:51:56However I need to get my sourdough

00:51:58Out of the fridge

00:52:00And I need to

00:52:02Get it out of this bowl

00:52:04I'm just going to quickly wash my hands

00:52:06And into a

00:52:08Le creuset

00:52:10And I'm going to bake it

00:52:12So that is

00:52:14The plan of action

00:52:16The dough that I just showed you on the side there

00:52:18Is the dough that I made from the new sourdough

00:52:20Starter that we

00:52:22Did yesterday

00:52:24And then this is one that

00:52:26We pre-did and we were going to bake it yesterday

00:52:28But it just wasn't ready

00:52:30Now it's looking good

00:52:32So I'm going to get my le creuset

00:52:34But I think I'm going to need to buy a new le creuset

00:52:36I think this is going to be a bit big

00:52:38And what I'm going to be doing

00:52:40Is

00:52:42Grabbing some greaseproof paper

00:52:44I think she said to put a bit of

00:52:46Rice flour on it as well

00:52:48So I'm just going to do a bit of that

00:52:50I'm just going to

00:52:52Pop that out there

00:52:54Like so

00:52:56That was fairly easy

00:52:58To cut this

00:53:00You can tell I've had a good

00:53:10I think this is

00:53:12Sharp enough

00:53:20Ok

00:53:28I'm going to cut these

00:53:30Little edges off

00:53:32And I'm going to grab some ice cubes

00:53:34These are small ice cubes

00:53:36So I'm going to put a few more than she said

00:53:38Just between

00:53:44There

00:53:46Like so, lid on

00:53:48Just check my notes

00:53:50Right, it's going in the oven

00:53:52Could this be

00:53:54My first half I've done

00:53:56Fifty minutes, and voila

00:53:58There's that

00:54:00Now

00:54:02We're going to get this dough

00:54:04Into this basket

00:54:06For another fold

00:54:08We're doing another stretch and fold

00:54:18Right

00:54:20Ok

00:54:46First loaf is in the oven

00:54:48And the other one I probably won't do until tomorrow

00:54:50However, I don't have high hopes for it

00:54:52Just because my scales failed me

00:54:54When we were weighing things out

00:54:56So it could go terribly wrong

00:54:58But at least I have the first loaf

00:55:00To show you

00:55:02What I'm going to do now is feed my starter

00:55:04Because I want to start putting these things into practice

00:55:06Because honestly this is such

00:55:08A concise explanation

00:55:10Of how to do this

00:55:12And so much less fat

00:55:14For example, when I've had starters previously

00:55:16People have been like

00:55:18Just give it a pinch of this and a bit of that

00:55:20And that really worries me

00:55:22Because I need to be able to quantify

00:55:24Something in the beginning

00:55:26Otherwise I'm just going to worry I'm doing it wrong

00:55:28And this is so wonderful because it's literally

00:55:3030 grams of

00:55:32Strong white flour and

00:55:3430 grams of water

00:55:36It's that simple

00:55:38So that is what I'm going to do

00:55:40And the way that I'm going to do it is on my Thermomix

00:55:42Because that is my most

00:55:44Reliable way

00:55:46Of doing it

00:55:48However I'm actually not going to feed this yet

00:55:50Because I need to do a jug of sourdough

00:55:52Starter water and let it

00:55:54Cool

00:55:56So let me get that to room temperature

00:55:58I'm going to go and shower and then I'm going to

00:56:00Do it once I'm ready

00:56:02Charlie did tell me you've got to have a jug of water

00:56:04Cooled on the side at all times

00:56:06And I didn't listen

00:56:08So calling it the first hurdle but this is how I learn

00:56:10Making mistakes is how I learn

00:56:12So I'll come back to this

00:56:20Oh wow

00:56:24I'm going to leave it for five more minutes

00:56:26Just to give it

00:56:28A little bit more crust

00:56:36Oh wow

00:56:38Can you believe it

00:56:40So good

00:56:42Well would you look at that

00:56:44So the baking process

00:56:46Is pretty easy

00:56:48I think what is going to be the deciding factor

00:56:50Is my ability to

00:56:52Make the dough

00:56:54Which is obviously the hard part

00:56:56But I honestly feel like this was such a comprehensive guide

00:56:58That in a couple of days time

00:57:00When my starter is ready

00:57:02That is going to be the first thing that I do

00:57:04Because this is

00:57:06Just glorious

00:57:08Right time to quickly feed the starter

00:57:10And then

00:57:12I'm getting in the shower because I have to be ready

00:57:14For an event

00:57:16So a little jar

00:57:18On here

00:57:20Grab my

00:57:22Tiddler spoon

00:57:24And my strong white flour

00:57:26Which will be decanted into my

00:57:28Pantry

00:57:30Very very soon

00:57:3830 grams of water

00:57:54And that is the first time

00:57:56I have ever fed a sourdough starter

00:57:58And I have been given a few

00:58:00Over the years

00:58:02And I am going to

00:58:04Pop the lid on

00:58:06And leave that

00:58:08To do its thing

00:58:10From sourdough making this morning

00:58:12To heading down to London for an event

00:58:14With Space NK and Sicily

00:58:16For the launch of something new

00:58:18They haven't really told us too much about it

00:58:20But I will always

00:58:22Wherever possible in my schedule

00:58:24Make time for whatever Space NK is doing

00:58:26And I thought this was actually quite

00:58:28An exciting lunch

00:58:30To attend, I don't often get

00:58:32To come into London and make it to

00:58:34Events like this nowadays

00:58:36And so I am very much looking forward to this

00:58:38It is a whistle stop

00:58:40To this event and I'm just looking forward

00:58:42To seeing people there

00:58:44I have had not the greatest of mornings

00:58:46It has definitely tested my

00:58:48Ability to find joy in things

00:58:50Because it was a very very wet one

00:58:52This morning and the outfit

00:58:54That I had chosen was not weather appropriate

00:58:56And I know that when I do that

00:58:58That is a

00:59:00Recipe for disaster, however I didn't have

00:59:02Time to change my outfit so I am

00:59:04Wearing an all white to the floor

00:59:06Jean outfit

00:59:08Down to London

00:59:10And I lost my purse

00:59:12As well so that was good

00:59:14But I'm doing my

00:59:16Absolute best to just turn it around and make the most

00:59:18And enjoy

00:59:20The

00:59:22The fact that I'm invited to something as lovely as this

00:59:24The moment that I tell myself something like that

00:59:26I'm able to just turn it around and enjoy

00:59:28My day as much as possible

00:59:30I'm also a little bit preoccupied because I probably

00:59:32Should be taking Porter to the vets today

00:59:34Because he's had this rash

00:59:36And I know I've told you about it

00:59:38Carrie said one of the things that you guys

00:59:40Had also said

00:59:42That maybe he had like a food allergy

00:59:44Or like a chicken allergy or something like that

00:59:46We've taken chicken out of his diet

00:59:48It hasn't improved, he's been on a course of antibiotics

00:59:50It improved a bit

00:59:52It didn't go away fully

00:59:54And then it came back

00:59:56So he was then put on steroids

00:59:58And the steroids again have improved it a bit

01:00:00Which is bizarre

01:00:02It's like it's doing something

01:00:04But then not the full thing

01:00:06And then at the moment he's got quite a large

01:00:08Almost like swollen

01:00:10Thing on his arm

01:00:12And it's just worrying me

01:00:14I've been cleaning it with a special pet friendly

01:00:16Antiseptic thing

01:00:18But it's just worrying me now

01:00:20And you know when you're like

01:00:22I've taken him twice already

01:00:24And I don't want to be that worrying parent

01:00:26It's just frustrating

01:00:28Especially when you don't have any answers

01:00:30And you're sort of clutching at straws with these things

01:00:32I don't just want to keep pumping a small dog

01:00:34Like Porter

01:00:36With medicine like that

01:00:38So I've been trying to find things online

01:00:40I've been trying to research what it is

01:00:42But anyway I should really be taking him there

01:00:44So anywho

01:00:46That's on my mind

01:00:48But I'm going to go and have a lovely lunch

01:00:50And hear what's new for Sicily

01:00:53A little bit about the brand

01:00:55For those of you that are maybe very new to Sicily

01:00:57We are one of the very few

01:00:59Family owned companies still

01:01:01And we were obviously founded

01:01:03Back in the 70s

01:01:05Our belief of course

01:01:07We really do believe in future cosmetology

01:01:09So the power of plants

01:01:11Combined with science

01:01:13For the best results

01:01:15And we have now nearly 50 years of expertise

01:01:17Often Sicily are pioneers

01:01:19Within the industry

01:01:22And we truly are

01:01:24A pioneer

01:01:26At the moment

01:01:28You were going to come into my video then

01:01:30I am sat next to the world

01:01:32We should never be sat next to each other

01:01:34We should always

01:01:36We should always be sat next to each other

01:01:38But we should also never be sat next to each other

01:01:40Because we are absolutely terrible

01:01:42I can't even look at you

01:01:44When someone is doing a speaker

01:01:46Because we're like children

01:01:48It is so bad

01:01:50And they haven't even given us a glass of wine yet

01:01:52No?

01:01:54I haven't had a glass of wine

01:01:56I don't even know what alcohol is in it

01:01:58Do you?

01:02:00No

01:02:02I'll take it

01:02:04But we've just been having a little bit of a

01:02:06First look at the new Sicily product

01:02:08And it sounds like

01:02:10This is what my skin needs

01:02:12It's basically soothing care for sensitive skin

01:02:14And I've had one of those

01:02:16Days where my skin is just

01:02:18Sensitive

01:02:20And it's reacting

01:02:22And I don't quite know why

01:02:24Now this is supposed to be used on it's own

01:02:26Not with anything else

01:02:28And also twice a day

01:02:30For one month

01:02:32So I think I might have to give this a bit of a try

01:02:34On my skin

01:02:36Honestly I woke up today

01:02:38And I was like how can I go to a skin event

01:02:40To treat you when my skin is not my normal skin

01:02:42But I'm here and it is absolutely beautiful

01:02:44I'm very very inspired by the interior

01:02:46From so many people that I know

01:02:48You know when you're coming to these events

01:02:50Well you probably don't because you're not as scared as I am

01:02:52But whenever I go to an event I always get really nervous

01:02:54So it's always lovely when I walk in

01:02:56And someone like me is here

01:02:58And I can just sit and chat to you

01:03:00But we're going to start having our lunch

01:03:02And I am so proud of myself for actually talking to you

01:03:04And not getting overwhelmed

01:03:06Oh my goodness this looks incredible

01:03:10What is it?

01:03:12Is that the maize?

01:03:14Is that the maize?

01:03:16Is that the maize?

01:03:18It does doesn't it?

01:03:20I have no idea

01:03:22Oh thank you

01:03:24Morning

01:03:26It is Friday

01:03:28And I got back from London yesterday

01:03:32And I just chilled on the sofa

01:03:34Ali had cooked dinner

01:03:36And he is currently sneaking past

01:03:38Going to get in the shower

01:03:40So I just unbuckled the first

01:03:42Of the bread

01:03:44So Charlie

01:03:46Gave us these wonderful

01:03:48Bread bags

01:03:50And obviously I can't take credit for this loaf

01:03:52Because she made the dough

01:03:54I just did the scoring

01:03:56And put it in the oven and that kind of thing

01:03:58It's delicious

01:04:00Absolutely delicious

01:04:02So I tried it when I got back

01:04:04So today I am going to be trying

01:04:06The dough that I made

01:04:08And I'm obviously going to be feeding my starter again today

01:04:10So hopefully next week

01:04:12I'll be able to do the whole process myself

01:04:14But if I got this

01:04:18This is going to be transformative

01:04:20But yesterday was so lovely

01:04:22It was really wonderful because I got to sit next to

01:04:24The lady who basically heads up

01:04:26All of the sort of PR

01:04:28And that kind of side of marketing

01:04:30For Sicily

01:04:32And I didn't realise that the brand is so rooted

01:04:34In like plants and botanicals

01:04:36And things like that

01:04:38So I'm really looking forward to first of all trying this product

01:04:40But also maybe exploring the brand

01:04:42A little bit more

01:04:44Because you know, evergreen heart

01:04:46And it was so lovely

01:04:48I got to catch up with Rhi, Ruth Crilly was there

01:04:50Em Sheldon was there

01:04:52Oh gosh so many people

01:04:54Even Jodie Kidd who is usually at Cheltenham

01:04:56With Holland Cooper

01:04:58So it was really nice to have the opportunity to chat to her

01:05:00Across the table properly because

01:05:02We've like bumped into each other so many times

01:05:04But never actually had like a full blown conversation

01:05:06So it was really really nice

01:05:08To just catch up with everyone

01:05:10And just chat and

01:05:12Put the world to rights

01:05:14Anyway

01:05:16My dough is

01:05:18Risen quite a lot

01:05:20So I'm going to have to give this a

01:05:22Stretch and fold

01:05:24Not a stretch and sweep

01:05:26And get some rice flour on this

01:05:28Get this in the

01:05:30Le Creuset Dutch oven

01:05:32And let it in there for 50 minutes

01:05:34We're going to see how this goes

01:05:36So

01:05:38Do I give it a stretch and fold?

01:05:40No I don't give it a stretch and fold

01:05:42I don't

01:05:44This is it

01:05:46I forgot about that

01:05:48See this is a bit

01:05:50Stickier as a dough

01:05:52But it does seem to be coming off ok

01:05:54But it is

01:05:56Stickier than the other one

01:05:58Because this didn't leave

01:06:00This residue on it

01:06:02So we could be in for

01:06:04A tumultuous experience

01:06:06But it will be because the ratios aren't right

01:06:08It's not so bad

01:06:10It's not so bad

01:06:14So

01:06:16Le Creuset

01:06:26Wow it's big

01:06:28It's a big one

01:06:30It's a big boy

01:06:32I'm going to give it a score

01:06:34Definitely going to invest

01:06:36In the blade that Charlie had

01:06:38If I can get on board with this

01:06:40And then

01:06:42Pop it in

01:06:44With the

01:06:46Baking paper because it's creating

01:06:48A less than even

01:06:50Finish

01:06:52So

01:06:54Ice cubes

01:06:56Either side

01:07:00The lid on

01:07:02Into the oven it goes

01:07:04Just to show you

01:07:06How beautiful

01:07:08This loaf is

01:07:10It just transforms sourdough

01:07:12When you're making it yourself

01:07:14Look at how squidgy this is

01:07:16And this was made yesterday

01:07:18So we've still got so much life in this

01:07:20But my goodness me

01:07:22It is so

01:07:24Delicious

01:07:26If I manage to master this

01:07:28I don't think I will ever go back to store bought sourdough

01:07:30Ever again

01:07:32And now that you know the routine

01:07:34And actually how long it takes to do it

01:07:36It just feels like a

01:07:38I've heard a lot of people say about sourdough

01:07:40Over the years

01:07:42It's quite a schlep I don't really make it myself

01:07:44But it's not

01:07:46Actually a lot of work

01:07:48It's just spread out

01:07:50So if you're often milling around the kitchen

01:07:52Or you plan your days really well

01:07:54You can actually do the bits and pieces

01:07:56Here and there in order to facilitate

01:07:58Making it

01:08:00What I am going to try today though

01:08:02Is some

01:08:04Seville marmalade that is the

01:08:06Ask Charlie

01:08:08Seville marmalade and I'm going to pop

01:08:10Some on the toast and have that

01:08:12I'm going to feed my starter

01:08:14And also Mr Milling Gordon tells me that my other

01:08:16Valentine's Day gift has arrived

01:08:18So

01:08:20That's quite exciting

01:08:22We're also having a very very lovely

01:08:24Day today but you'll find out all about that

01:08:26In the next vlog so I'm not going to tell you about it

01:08:28I'm going to get my starter done and then

01:08:30I'm going to crack on with the next vlog

01:08:32So I think I'm going to leave this video here in all honesty

01:08:34You'll have to come back to find out what happens

01:08:36With the loaf

01:08:46Bye

01:08:48Bye

01:08:50Bye

BECOMING A HOMEMAKER | Lydia Elise Millen

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