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❤I rep several jars of sourdough starter in the refrigerator and usually make discard recipes when feeding my starter in separate jars so I spread out the baking days when I’m off work. Family requested brownies last week. 😊
I love all of your videos. They are so helpful and I’m learning so much. Thank you! So when you add the discard to the recipe, does it make it have the same properties as sourdough bread… as in are they ok for people with gluten sensitivity? Or do they have to be fermented for a certain time for that?
No it does not. It can help in place of yeast to be fermented for gluten sensitivity but it does not ferment it the same way traditional sourdough bread is
They are currently sold out, but I will be doing a restock soon. Follow along on Instagram and I'll announce when they are in! turnerfarm.ca/products/turner-farm-sourdough-crock
So if I understand you correctly, you can’t just randomly add sourdough discard to a recipe to add moisture. You have to have a recipe that’s been converted to include sourdough discard. Did I understand that correctly?
That’s correct. You can add discard to many recipes but often it will take on a flour component if you’re not careful or properly measuring the ratios. And flour components don’t add moisture but instead dry it out!
I get the issues with the discard. For those who do not bake bread products from scratch, could you also explain that humidity also plays a big part in every flour based recipe....There is always a range of flour needed. I live in a very humid climate year round.
Want to learn more about sourdough? Join our subscription : turnerfarm.teachable.com/p/subscription
This is a space to dive deeply into your sourdough/homemaking journey through a comprehensive video focused subscription. Every single technique, recipe and tutorial will have a video to watch, an opportunity to ask questions, monthly giveaways and knowledgeable instructors to ensure your success in everything delivered!
I put discard in my cornbread. That discard brings up the cornbread (which is delicious to begin with) a notch.
Sounds delicious!
Enjoyed this video! Can't wait to make these recipes with my discard
Hope you enjoy!
What an excellent video 😊
You are a very good instructor.
Glad you think so!
❤I rep several jars of sourdough starter in the refrigerator and usually make discard recipes when feeding my starter in separate jars so I spread out the baking days when I’m off work. Family requested brownies last week. 😊
Love to hear it!
I love all of your videos. They are so helpful and I’m learning so much. Thank you! So when you add the discard to the recipe, does it make it have the same properties as sourdough bread… as in are they ok for people with gluten sensitivity? Or do they have to be fermented for a certain time for that?
No it does not. It can help in place of yeast to be fermented for gluten sensitivity but it does not ferment it the same way traditional sourdough bread is
Beautiful ! But I never have discard. 😮
If you feed your starter the way I do you will!
I see from the video that you've bought a stand mixer. What brand/model did you go with?
When using discard do you feed it first or just bring it to room temperature?
You don’t even need to bring to room temp, just use it! :)
Do you have a cookbook for purchase?
Oops just saw where I can purchase.😊
Where did you find it?@@nancyharrington3675
Can you put some discard into a jar and feed it to make another starter? Thank you. 😊
Yes!
Yes!
@@danileevarner234 Thank you.😀
@@danileevarner234 Thank you. 😀
Hi - where can we purchase your cookbook?
Link is in the video description!
Where can I purchase your book?
The link is in the video description!
Can I have a link to your starter crocks please
They are currently sold out, but I will be doing a restock soon. Follow along on Instagram and I'll announce when they are in! turnerfarm.ca/products/turner-farm-sourdough-crock
So if I understand you correctly, you can’t just randomly add sourdough discard to a recipe to add moisture. You have to have a recipe that’s been converted to include sourdough discard. Did I understand that correctly?
That’s correct. You can add discard to many recipes but often it will take on a flour component if you’re not careful or properly measuring the ratios. And flour components don’t add moisture but instead dry it out!
Under one minute🎉
I get the issues with the discard. For those who do not bake bread products from scratch, could you also explain that humidity also plays a big part in every flour based recipe....There is always a range of flour needed. I live in a very humid climate year round.
Yea humidity definitely makes a difference and time of year
Hi