Keeping It Sweet - Search Videos

It's bitter sweet over here lol #keepingitkilpatrick #relatable #couplecomedy | Keeping It Kilpatrick

It's bitter sweet over here lol #keepingitkilpatrick #relatable #couplecomedy | Keeping It Kilpatrick

59.1K views3 months ago

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Does keeping sweet food in the house without overeating or preoccupation feel impossssible? This little mindset shift is a must! The sweet food isn’t going to grow legs & run away 🏃 It’s okay to eat until you’re satisfied & then pop the rest away for later 💛 | Clean Kweens

Does keeping sweet food in the house without overeating or preoccupation feel impossssible? This little mindset shift is a must! The sweet food isn’t going to grow legs & run away 🏃 It’s okay to eat until you’re satisfied & then pop the rest away for later 💛 | Clean Kweens

580 viewsFeb 14, 2025

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Keep it Sweet Kitchen on Reels

Keep it Sweet Kitchen on Reels

1.3K viewsApr 27, 2025

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Keep it Sweet Kitchen on Reels

Keep it Sweet Kitchen on Reels

97 viewsDec 15, 2024

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Keep it Sweet Kitchen on Reels

Keep it Sweet Kitchen on Reels

49.7K views6 months ago

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Keep it Sweet Kitchen on Reels

Keep it Sweet Kitchen on Reels

2.2K viewsMar 8, 2025

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You Might Be Storing Your Sweet Potatoes Wrong

You Might Be Storing Your Sweet Potatoes Wrong

southernliving.com

How to Store Sweet Potatoes so They Last Longer

How To Store Sweet Potatoes For Winter? — Farm & Animals

farmandanimals.com

Highly recommend. 12/10. Because honestly, some good bread therapy can fix a lot. | Keep it Sweet Kitchen

5.8K viewsApr 28, 2025

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Making bread should be simple… 🍞 But then you tried sourdough 🤯 …and suddenly you’re drowning in hydration percentages, folding schedules, and 900 opinions about how to score a loaf 😵‍💫 I get it—sourdough can feel like the world’s most confusing “simple” thing. But that’s where I come in. I break it down, make it make sense, and show you how to bake beautiful bread that actually rises, actually tastes amazing, and actually makes you proud 🥹✨ No more pancake loaves 🫠 No more tears in the ki

115.2K views3 months ago

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Trust the process. It’s working, even when it looks like a mess 👩‍🍳✨ So many bakers panic at this stage 😅 They mix their dough, see that it’s sticky or lumpy or weird-looking, and immediately think they did something wrong. You didn’t. 🙅‍♀️ Your dough just needs time (and a few stretch folds) to transform. Don’t judge your dough in the first hour, judge it after the work it’s done 💪 | Keep it Sweet Kitchen

46.9K views5 months ago

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This one’s for anyone in the messy middle. For the flat loaves. The doubts. The “why did I think I could do this?” moments. If you’re in that season right now, keep going. You’re closer than you think. And one day, you’ll look back at those early loaves and realize they were the beginning of something special. 💛🍞 | Keep it Sweet Kitchen

12.7K views4 months ago

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PSA: Not all dough needs a gentle touch. Sometimes you need to show it who’s boss with a shaping method that tightens things up, builds serious surface tension, and sets you up for that big oven spring. This is my go to move when: • My dough’s a little overproofed 🫣 • It feels too soft or bubbly 🫧 • I want tall, bakery-style loaves that don’t pancake in the oven 🍞 Save this for your next “oops, this dough is a little wild” moment 📌 | Keep it Sweet Kitchen

630.8K views4 months ago

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Sharing is caring. ❤️🥖 Real bread is made with flour, water & salt. Seed oil, sugar, dough conditioners, etc don’t belong in bread. 🤦🏼‍♀️ But just like you, over my lifetime I’ve consumed LOTS of this junk. And I liked it…until I got sick. Now I eat long fermented sourdough bread, made with love, and I’ve never felt better. It wasn’t an easy skill to learn, but I did it and you can too. ❤️ If you want to get healthier this year, start with making your own bread. 🥖 I’d love to help you learn

402.4K viewsJan 4, 2025

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💧 Comment WATER and I’ll send you the link to my favorite spray bottles!Here’s a tiny tip that makes a HUGE difference: Wet hands = non-stick hands 🙌 Seriously, just spray your hands with a little water before handling your dough and it won’t cling to you like a toddler at preschool drop-off. 👶🏼✨ | Keep it Sweet Kitchen

16.9K views10 months ago

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Here’s the truth: sourdough is always a little sticky. It’s not failure, it’s not success—it’s just part of the process. The trick is knowing how to handle it so it doesn’t handle you. Here’s my go-to method: 🔹 Keep a dough scraper nearby (non-negotiable). 🔹 Wet the scraper—dry scraper sticky dough = instant regret. 🔹 Scoop and tuck the dough into itself, working in a circular motion. 🔹 Support with your other hand to build gluten strength and surface tension. Then I let the dough rest for 1

158.8K views6 months ago

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If you only remember ONE thing about sourdough, let it be this: Don’t take advice from people who don’t make good bread. There are a thousand methods out there (ask me how I know), and if you try to follow all of them, you’ll end up with a fridge full of under fermented dough and a broken spirit. Take your advice from someone who actually bakes beautiful, consistent bread. Who’s done it for years. Who knows how to troubleshoot. Who knows how to teach. Because sourdough is hard… but it doesn’t ha

99.5K views11 months ago

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If you only remember ONE thing about sourdough, let it be this: Don’t take advice from people who don’t make good bread. There are a thousand methods out there (ask me how I know), and if you try to follow all of them, you’ll end up with a fridge full of under fermented dough and a broken spirit. Take your advice from someone who actually bakes beautiful, consistent bread. Who’s done it for years. Who knows how to troubleshoot. Who knows how to teach. Because sourdough is hard… but it doesn’t ha

105.2K views3 months ago

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Start strong: really mix that dough at the beginning. When I say “mix well,” I mean 5 - 7 solid minutes right after you add the starter and salt. This early, vigorous mix is exactly what you want—it builds the gluten you need for a tall, airy, fluffy loaf (not a sad, flat pancake 🫠). Then your stretch-and-folds every 30 minutes can take over. Skip this first good mix and you’ll be playing catch-up the whole time. Don’t be shy—mix it well. | Keep it Sweet Kitchen

72.4K views6 months ago

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Seriously… if you’ve been letting it sit there collecting dust, it’s time to put it to work. 👩‍🍳 Using a stand mixer isn’t cheating – it’s smart. It saves your hands, develops beautiful gluten strength for that open crumb you love, and makes the whole process way less messy. Here’s how I use my KitchenAid Pro for sourdough: 1.Mix flour water (3 min, low-med) – autolyse 2.Rest 30 min 3.Add starter salt, mix (5 min, low-med) 4.Rest 30 min 5.Add inclusions, mix (2-3 min, low) 6.Transfer to a bin

95.7K views9 months ago

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👇 Want the links to my favorite loaf pans parchment paper liners? Comment “links” and I’ll send them your way! Who decided Dutch ovens were the only way to bake sourdough? Because I’m here to tell you: loaf pans are the unsung heroes. 💁🏼‍♀️ Less mess (thanks to parchment paper) 🍞 Slices that actually fit in the toaster 📈 And if your dough is a little over-proofed? The sides of the pan keep it from going full pancake mode. Here’s how I bake mine: – Bake at 425°F with a second loaf pan on top

12.1K views8 months ago

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At some point, something shifts. You stop chasing louder… faster… more. And you start craving slower mornings, warm bread, and food made with intention. That little urge to bake, create, and feed the people you love? That’s not random. That’s you wanting a life that feels grounded, meaningful, and yours. So if sourdough has been calling your name… this is your sign to listen 🍞✨ | Keep it Sweet Kitchen

55.2K views4 months ago

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You’ve got to MIX that dough—like, really mix it—in the very beginning. 💪🏼 Here’s what it looks like when I say “mix your dough very well.” I do this for about 5 minutes immediately after adding my starter and salt. This aggressive mixing is totally fine at this stage. It’s the key to getting that gluten strong enough to give you a loaf that’s tall, airy, and fluffy (instead of sad and flat 🫠). After this, your stretch folds every 30 minutes will keep strengthening it—but without this first s

61.7K views9 months ago

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Sourdough isn’t easy. It takes time, patience, and heart. So whether your loaf is stunning or a little… rustic… I’m proud of you. You showed up. You baked. You made real bread with your own starter and your own care. No crumb shots. No ear close-ups. No fancy tricks. Just really good bread that I made with my own two hands. In my kitchen. Eating a thick slice of toasted sourdough with way too much butter—and loving every second of it. And I guess that’s what I want to remind you of today: don’t

8.2K views11 months ago

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I can’t be the only one 🙋🏼‍♀️ Three days of “patience,” twelve stretch-and-folds, $500 worth of sourdough gadgets…and THIS is the loaf I pulled out of the oven 😂👇 If you’ve ever bought every tool known to mankind before learning how to actually bake the bread… you are my people. If you’ve ever made a loaf flatter than a pancake after a full weekend of effort… also my people. It happens to ALL of us — every single baker has been here. The gear is fun, but it’s not what makes the bread rise. T

137K views5 months ago

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Don’t let the giant bubbles scare you! It’s not over fermented…👀✨ I know it looks wild, like it’s about to collapse into a sticky mess… but here’s the secret: the very best loaves live right on the edge of being over fermented. This bin? It looks crazy. But when I pull the dough back from the sides, I can feel the strength is still there—it’s light, airy, elastic, and full of life. Not ruined. Not over. Just right. New bakers almost always cut bulk fermentation short out of fear. But honestly?

97.6K views7 months ago

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You’ve watched so many videos. You’ve read all the blog posts. And sourdough still feels like one big mystery! You just want to make good bread 🍞Like… bread your family actually wants to eat 🥖 Bread you’re proud to pull out of the oven 👩‍🍳 Bread that doesn’t flatten like a pancake 🫠 or stick to the towel or overproof while you’re sleeping 😩 But the more you try to learn, the more confused you get—hydration percentages, bulk fermentation, cold proofing, autolyse… what even is all this? 🤯 H

180.6K views10 months ago

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Here’s your reminder, friend: Pretty loaves are fun… but delicious loaves are the goal. Your bread doesn’t need model level looks to be worth celebrating. Bake it, slice it, enjoy it…and give yourself some credit. You made homemade sourdough! That’s amazing. If you needed this reminder today, drop a ❤️ so I know I’m not alone. | Keep it Sweet Kitchen

10.8K views4 months ago

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Baking bread is the ultimate love language. Flour, water, salt, starter… and a whole lot of effort just to say, “I care about you.” Today I was reminded that baking for someone is an act of love. ❤️ It’s a gift of time—one of the most valuable things we have. It’s not expensive or flashy, but there’s something pretty magical about watching the people you love enjoy something you made with your own hands. A full belly is a blessing, and lately, I’ve realized that of all the roles I fill (wife, mo

6.2K viewsFeb 15, 2025

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