2 ай бұрын
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@bigtomatoplantslover6205 2 күн бұрын
New Member 168 🎁
@zenfulgarden7991 2 күн бұрын
@@bigtomatoplantslover6205 Thank You.
@bigtomatoplantslover6205 2 күн бұрын
What a lovely plants 🪴 Like 3 My friend thank you for good sharing Have a great day
@zenfulgarden7991 2 күн бұрын
@@bigtomatoplantslover6205 Thank You very much. Have a good one.
@josegomez7051 7 күн бұрын
$700 for a orange tree,here in florida cost $80,and we think it's expensive.
@zenfulgarden7991 7 күн бұрын
@@josegomez7051 That's the cost of living in the cold climate area. Back home this costs about $15-$25.
@humblehombre9904 8 күн бұрын
Forsythia, it looks like.
@zenfulgarden7991 8 күн бұрын
@@humblehombre9904 It is I believe. This simulates the yellow lucky flower that we used to have for our traditional New Year Tet back home. Thank you!
@Henryincanada 25 күн бұрын
My starter is rising in a super slow pace.. i leave it in the microwave and the temperature is 28°c. It only rises 1/4 after 6 hours, I am not sure if that counts normal?
@zenfulgarden7991 25 күн бұрын
@@Henryincanada hi there, it is normal. We need to leave it for 12 hours, and repeat a few times for it to be stronger. Good luck and thanks for checking out.
@Henryincanada 21 күн бұрын
@ thanks for the tip, I just started another starter using my discard. It worked and the new(older) starter is rising now, I will wait patiently for 12 hours.
@zenfulgarden7991 21 күн бұрын
@ Awesome, sourdough is very resillient. Congrats to our findings.
@Jahmbii 26 күн бұрын
I have neglected my starter for almost 2 years. It revived in about 72 hours. I fed it once and it did nothing for 24 hours. The second time I fed it, it started bubbling and slightly grew. The third time it was back to normal and tripled in size.
@zenfulgarden7991 26 күн бұрын
@@Jahmbii Wow that's so exciting. That gives me comfort to leave it a little longer in the fridge. Thanks for sharing.
@Jahmbii 26 күн бұрын
@@zenfulgarden7991you're welcome. It's amazing how resilient sourdough starter is. Mine is almost 6 years old. I'm about to make some bagels and focaccia this weekend.
@zenfulgarden7991 26 күн бұрын
@ Great to hear. Please share results. Happy baking.
@nym2201 25 күн бұрын
I have neglected mine for 4 or so months, in the fridge. I fed it, it doubled or more in size the first time, but I wanted to make sure it was stronger and did it twice more and it tripled. Maybe I just did it becauee I didn't have time to bake, so I just figured I'd keep feeding it so it might be stronger. No matter the real reason, lol, it came to life. Don't throw yours away if it has been neglected. I've done it times before as well. Where I'd just leave it in the fridge for a long time, and it always comes back after feeding. I have started my own sourdough starter from scratch. It is about a year old or so.
@zenfulgarden7991 25 күн бұрын
@ Wow, thank you so much for sharing your experience! It’s amazing how resilient sourdough starters can be, even after months of neglect. I love your advice about not throwing away the discard right away and giving it another chance with a good feed-it’s such a great tip! I might just have to share this process with my community to spread the word. Thanks again for the inspiration and for contributing to the sourdough magic
@MojoyinBalogun-d3s 27 күн бұрын
I live in Canada same thing
@zenfulgarden7991 27 күн бұрын
@MojoyinBalogun-d3s yeah, happy belated New Year. Thank you for sharing.
@CookingGoodFoodOfficial 29 күн бұрын
Subscriber 140 👍🏽 keep it up
@zenfulgarden7991 29 күн бұрын
@@CookingGoodFoodOfficial Thank You very kindly. Likewise to yours.
@LNWEZAHN Ай бұрын
Bro set the light to White and not rgb skibidy Rainbow
@zenfulgarden7991 Ай бұрын
@@LNWEZAHN yes that's a great idea. thanks bro
@zenfulgarden7991 Ай бұрын
Perfect Rare steak at 123 degrees F.
@ek8137 2 ай бұрын
Firing mine up tonight!
@zenfulgarden7991 2 ай бұрын
@@ek8137 I love it. Please share
@ek8137 2 ай бұрын
@@zenfulgarden7991 Been trying diff doughs. Wish I could post pictures! I did a 24 hour Poolish with 00 flour bread flour for the dough.
@zenfulgarden7991 2 ай бұрын
@ way to go my friend. Which country are you from? Just wondering because depending on where you live, there are different kind of flour. That is my next step, trying to work with what kind of flour.
@ek8137 2 ай бұрын
@@zenfulgarden7991 Canada (Ontario)
@zenfulgarden7991 2 ай бұрын
@ Same here. I use 00 Robin Hood flour.
@GióNồmTV 3 ай бұрын
Em đã thăm anh và ủng hộ ĐK kênh cùng phát triển ❤😂mời anh sang thăm em 😂
@zenfulgarden7991 3 ай бұрын
@@GióNồmTV Cảm ơn GN TV. Mình mới vừa sang có đăng ký kênh. Cảm ơn Gió Nồm.
@PhươngNguyễn-b3q 3 ай бұрын
Cây ớt trái sai quá chú mùa đông ớt nó trái kg có chín chú he. Cây ớt nhà con trái sai lắm nhưng chuyển sang mùa lạnh cái nó bị nính lại nó không chín đỏ được luôn hii bấm chuông 🔔 con chào chú nhe ☕️
@zenfulgarden7991 3 ай бұрын
@@PhươngNguyễn-b3q Chú chào cháu. Cây ớt này bị lấn bởi bụi cây cải xanh, rau quế, nên nó chậm lớn cháu ạ. Chú có hai cây trồng ngoài nắng trái cũng sai lắm mà lại chín đỏ. Chú chúc cháu thành công trong việc trồng trọt nhé. Chú mến chào.
@zenfulgarden7991 3 ай бұрын
Enjoying a zenful Thanksgiving day.
@sangtaokhonggioihan6563 3 жыл бұрын
Khoảng cách các lỗ sao vậy a
@tranhung1369 3 жыл бұрын
Ngâm với nước vo gạo được k bạn ?
@phuongohoai1595 Жыл бұрын
Quá tốt luôn, ngâm vài ngày với nước vo gạo xong tưới cây.
@bavu9054 4 жыл бұрын
Có bán k bác
@minchannel2300 5 жыл бұрын
Chậu nhỏ v sao bầu ra quả đc
@starlizzyheartbaestarry1012 7 жыл бұрын
Your amazing