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@@lynndemarest1902 it really depends on the way you look at it, I guess. I honestly don't really follow the "rules" I guess when it comes to sourdough, or at least how modern sourdough is portrayed. I think you can make a wonderful sourdough bread without paying attention to any of that. I just don't pay attention to all those little details...I honestly doubt our ancestors did either. I would say they went more by feel and how it turned out with trial and error. Maybe if I was baking sourdough to sell it, I might really hone those skills in but otherwise I personally don't think it's necessary

@@dazzleree it's a great lip balm.... Has kept me going, and the only one I've really enjoyed since I gave up my store bought lip balm addiction several years ago lol

@@nathaliecabrera8859 I have a scale that measures out the amount...most sourdough recipes measure it out in grams...some recipes I use call for 100 grams, some 200 grams

I keep that jar in my fridge and take from it as needed...it ensures I always have a backup source in case I mess something up lol...but I don't let that build up too much...if I accumulate too much starter I look for discard recipes to use it up in

Same. One of these days I'll make my own sourdough. Not today though.

@Jacqueline-nk1pt ❤️ one day we will do

@@Villagelifeinbg okay, I bought a bread maker today. I got the Amazon Basics one for $69. I'll work my way up to learning how to make sourdough.

@@Jacqueline-nk1pt Alright, then I’ll start experimenting with the yeast as well ☺️✨

@@Villagelifeinbg "experimenting with yeast"??? That sounds complex.

@@danielchidiac5457 🤣🤣 you caught me! I own the dollar store tape brand lol!

@@Mrs.CreeksideMaples yummy!!!

@@Mrs.CreeksideMaples haha us homestead women are tough eh?! 😂

@@Mrs.CreeksideMaples thanks!

@@lb8810 good idea!!!

@@ligachhettri104 is it a new starter...if so it could still be weak. I would discard some a feed again and repeat that for a few days to get it good and strong. Some also just take longer to double in size depending on what ratio you're feeding it at, how warm it is, and how strong your starter is. Some take up to 12 hours to double!

@@heartlandscolorcarecarpetd1157 definitely not warm enough would be my guess. You can buy something called a "sourdough home" that you put your starter in and its the perfect temp for feeding and rising. I don't have one cause they are expensive and my oven works fine lol but it might be an option. My friend has one cause she does a lot of sourdough and she loves it!!

Some ovens have a bread proof function. Otherwise you can turn your oven on for a bit before putting it in the oven with the light on. Or if you are baking something else, place it on the back left burner

Me too!!!!

@@ЧитаДрита-ш9ю uggghhhh your light must be much hotter than mine! Could try it with the door opened a little?

@@dazzleree totally agree!! No need to be complicated! Thanks🥰

What do you do with the first jar?

@Kimela305 I keep that jar in ny fridge and take from it as needed...plus it ensures I always have a backup source in case I mess something up lol😅

​​@@ahomesteadlifeand do you feed that separately, just new to this, sourdough starter journey

@@coolgirls4855 if it doesn't get used for a couple of weeks I would...but I cycle through it fairly quickly so it seems its always fqirfly freshly fed...I also use a lot of discard for other recipes as well. Honestly even if you forget it in the fridge for a month without feeding you could easily revive it over a couple of days of feeding! Good luck on your sourdough journey!

@@ticklefritz5406 thanks🥰 Glad you enjoyed the video!

@@audreystevens4505it does taste kinda like beef....if you've ever had venison I'd say it's kind of somewhere between beef and venison!

@ahomesteadlife Thanks. The gamiest meat I've ever had is goat, curried Jamaican. Delicious.

@@audreystevens4505 sounds delicious! I love anything curried!

@@lorrem2539🥰 🎄

@@lionness_simsima5941 happy holidays to you as well😀

@@lorrem2539 haha that's the beauty of working from home😁 Let me know how you like it!

@@robertebob absolutely if you have one that would be perfect!!

@@bikerbabe1350 I didn't use any special settings. Just the default settings when I set it up initially and will add more dry time if I need to for whatever it is I'm drying! So exciting...you'll love your freeze dryer I'm sure!!

hahaha too funny! Hmmm I love blue cheese though...I wonder how that would taste🤣

@@oldmanfromscenetwentyfour8164 lol

@@skp4048 awesome tips!! Love to hear from fellow Canadians and always loving new tips for northern growing/preserving! Though I don't know our weather here in Newfoundland is shockingly warm this fall so idk if I should continue to call myself a northern gardener😂

Cool I've never tried cooking them longer...figured they would get mushy that way but now I'll have to try! Thanks!

@@ahomesteadlife that's what I'm doing, professionally and at home. Also, you don't need to freeze them twice. Just let them cool down and freeze after that :) Freezing creates an extra crust after boiling, poaching, freezing and frying. Energy costs a lot hahaha

thanks!

@@lorrem2539super great for a quick treat or side dish!

They do actually! I looked it up after this video and found that they have a US site as well...with a different name though...Essential Organics!

@@lorrem2539 we pretty much put taco seasoning in everyrhing here too🤣

Yes you can add spices if you'd like. Some people like things like caraway seeds, dill, juniper berries for example. I like mine plain but it will ferment just fine with aome spices added to it!

@savoryandsage thank you!

@@AnneMorrison-s6g 🤣🤣🤣 hahaha exactly!!