“How do you eat Real Food when traveling?" asks Amanda G. on today's #AskWardee. Before deciding what to eat, I have to identify a few things first: are we flying or driving? Will I be able to cook or have access to a refrigerator? Do I need special utensils or appliances? Once I know the answers, I can eat Real Food wherever I go! Here's how... For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw028

“How do I know if my ferment is spoiled or not?" asks Ally D. on today's #AskWardee. I'm telling you... You will know. You just will, but there's a bit more involved in how to tell if a ferment is spoiled or not. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw027.

"Can I use inexpensive pomace olive oil for frying?" Lucila D. asks on today's #AskWardee. Ever heard of pomace olive oil? It's the last bit of oil that can be extracted from olives, making it decidedly not extra-virgin (that's the first pressing)...yet also pleasantly inexpensive. Can or should it be used in a healthy kitchen, though? And what about for frying? For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw026

“What Real Foods can I cook even if I'm super busy?" Lovina R. asks. I get this question a lot, actually. We're short on time and wonder how to fit in traditional foods and cooking from scratch. I've got 6 tips to get you cooking Real Food with a busy schedule. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw025

“Help! My Kombucha is too sweet and not fizzy at all!" Milena S. shares on today's #AskWardee. Let’s talk about what Kombucha is, why it might be too sweet after fermenting, and what your options are to fix this issue. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw024/

My linen couche is one of my favorite things to use in the kitchen -- especially when baking my no-knead einkorn sourdough bread. “What is a linen couche proofing cloth? How do I use it and care for it?" Melissa C. wants to know on today's #AskWardee. I'm answering all her questions! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw023

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

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

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

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