Favorite holiday sourdough recipes + tips and tricks
ฝัง
- เผยแพร่เมื่อ 4 ก.พ. 2025
- One of my favorite topics to dive into is sourdough, and Ash is the perfect person to join me for today’s conversation! Ash creates the most beautiful sourdough baked goods, and she teaches others to do the same. We are chatting about the recipes we love baking around the holidays, our best tips for gifting baked goods, the ins and outs of working with different types of dough, recovering sourdough fails, and more. Join us for this conversation as you get ready to jump into holiday baking this season!
In this episode, we cover:
All about Ash’s farm and sourdough journey
A few favorite sourdough recipes for the holidays
How the fermentation process keeps food from spoiling
Reviving a sourdough starter that has been neglected
Ideas for gifting baked goods
Tips for mastering brioche dough and how to use it
The versatility and technique of making pastry dough
Navigating the challenges of fermented cookies
Strategies for long-fermenting without overproofing
Bringing back dough that has been overproofed
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ABOUT ASH
Ash lives in rural Nova Scotia, Canada with her husband Daniel and their children Ellie and Anderson, where they raise pastured pigs and wagyu cattle. The winters are long and the summers are magic and you can often find her in the kitchen or curled up next to the wood stove during the winter months and milking the cow in the yard during the summer. Her greatest passion is teaching others, and her greatest teachers are her children.
RESOURCES MENTIONED
Listen to episode 146 with Ash Turner: pod.link/14942...
Ash’s chocolate sourdough recipe: turnerfarm.ca/...
Ash’s cinnamon wreath recipe: turnerfarm.ca/...
CONNECT
Ash Turner of Turner Farm
Website: turnerfarm.ca/
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TH-cam: / @turnerfarm
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Facebook: / turnerfamilyfarm
Lisa Bass of Farmhouse on Boone
Blog: www.farmhouseo...
TH-cam: / farmhouseonboone
Instagram: / farmhouseonboone
TikTok: / farmhouseonboone
Facebook: / farmhouseonboone
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Join us in the Simple Farmhouse Life Facebook community: / 748012922264552
GET MORE FROM THIS EPISODE
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I loved the baby sounds all through the video 😍😆
Thank you so much for your videos, I am Jeff's wife,I love using my sourdough and learning so much from your videos, i love how relaxed you are about sourdough, it calmed me down about being worried that it would go bad. Now I have confidence and love using it. My littlest one loves sourdough chips! Please pray for us ,we found out the end of Nov. that our 3 yr old, youngest of 7 kiddos, she has a cancerous tumor on/in her liver and spread to her lungs. We are so grateful to God for His peace in this tough season.
Prayers for your little one and your whole family!
Praying for healing/for wisdom for you/for grace and strength and peace for all of you
.I too had thought my starter had gone bad but after telling you and then just going back and feeding it more , mine came back too.I do believe people are so nervous because they don't understand about good and bad bacteria. back in the 50's when margarine came into being and the pasteurization process came about, people were told that raw was bad .So sad,,, people need to check out the Weston A. Price foundation for more information .Such a great place to really learn about food and Science. Thanks for all you do Lisa!!! Blessings on you and the family🥰
Loved this video! Thank you for the content you put out. It always inspires me to continue my homemaking journey. ❤
I'm so glad!
I gift homemade Carmel popcorn each year. People love it and it’s less than $2 to make.
So happy you had Ashley on. You and her are my favorite sour dough ladies!! Happy to hear she has a youtube!
So so so glad to see ash on TH-cam FINALLY!
Great podcast! Learned so much. I love the back and forth of S both teaching each other as well as your failures. I am glad I am not alone in that. I have a lot more successes than failures now that I am getting more comfortable with working with sourdough. Lisa, your pastry recipe with just the two folds is AWESOME and so much easier! I did cut one batch of dough into triangles and made crescents out of it. They were beautiful and so Lucious. I have always been intimidated by that process but not since you posted that video on it. One more thing. I love TH-cam a lot more than Instagram. I am the type of person that learns by watching someone's process and it makes the recipe so much easier for me to follow. Years ago sourdough intimidated me to the point I didn't want to even try it any longer. Then I found your channel on TH-cam and you SAVED my baking with sourdough. Made my husband very happy. :)
I gasped when you guys people through sourdough starter out!!!!
Figuring out the correct amount of sourdough to use is so important. Dont like the strong taste from using a large amount. So divide the standard recipe by 3 to make the taste milder. Must agree practicing and finding your way In baking is crucial
Of course Turner Farm popped up in my recommended feed and is wonderful - THANK YOU!!! 😊 I’m making food gifts this year for coworkers but wondering how long they last before giving or how to store them until gifting. I once made dog cookies for friends and recommended them to keep in the freezer since they didn’t have preservatives. One didn’t listen and they molded up quickly. 😢
Great show ladies!!❤😊
Those are awesome gift ideas! I will use it for my grand-parents as they already possess everything they need. Thanks a lot ❤
I just started my bread making journey. I can do quick breads for the most part but have been wanting to get into sourdough breads. Still waiting on my starter to get going, its been a challenge to say the least but not giving up. Cookies this year for gifts. Thank you ladies for your time and knowledge.
Don’t give up. I have made 3 starters separately and they’re all different. One took 11 days to be able to make bread, the next one only took 5 days. Try putting a little rye flour in there. Mine loves rye!
@cassandrasmom you're not supposed to be use the starter until after day 10 due to all the bad bacteria at the start. It's also not really strong enough to hold a loaf of bread until after a month. So just be mindful.
Sourdough is a true art. Also a pain in the butt to learn 🤣
@@Booksnsourdough the 5-day starter rose a loaf of bread beautifully. I fed it only organic rye and it thrived.
@@Booksnsourdoughyou are doing something wrong here obviously
@@culturallydifferent not doing anything wrong, it's well researched. As you would know, many things go into it. Like weather, altitude, timing etc etc.
She gives me Alanis Morissette vibes ❤
Loved this episode, looking forward to gifting more food this Christmas! How long do the breads stay fresh before you gift them or how far in advance do you make the breads before delivering them?
I would bake and deliver...they won't last very long
Lisa, I'm looking for your Christmas Wreath recipe. Is it on your blog? I'd like to gift smaller loaves.
No, it isn't ...I just used my cinnamon roll recipe. Here is the link..www.farmhouseonboone.com/sourdough-cinnamon-rolls-with-cream-cheese-topping
I also really enjoy TH-cam.
The acid in sourdough is what stops the bad bacteria I think.
I can’t tolerate gluten, how I handle that with sourdough
Make recipe (for bread I stretch and fold at 1 hour, then 30 mins then 30 mins - that’s all)
Sit out for 5-7 hours
Cover with plastic wrap
Leave in fridge for 72 hours
Bring out to room temp for 2-3 hours
Bake as normal
Always works, always tastes good, always rises
I don’t stretch and fold every 30 mins while it’s out or bring back out and reshape and rise again
I try to keep it simple and this works!
I’ve found 48 hours is okay but 72 hours I feel best!
You can do a GF starter. I found a good book on GF sourdough baking.
I suppose people who worry about the eggs could have the dough rise slowly in the fridge? What do you think?
yes, that will work
Our family traditions at Christmas revolve around breads (hoska) and cookies, but now she has Hashimoto’s and is supposed to be gluten-free. So not sure how to keep these special traditions going.
She=my daughter
www.farmhouseonboone.com/?s=gluten+free
Do you happen to have a gluten free sourdough that you like?
einkorn is always a good try! lisa has tons of recipes for that on her blog 🥰
@@RobertaStonequist My husband is gluten sensitive, so Einkorn won’t work unfortunately. I have grown my own sourdough starter with it and it’s delicious!
Elizabeth, check out Elly’s Everyday Sourdough channel. She’s tackled SD gluten-free bread pretty successfully. Another channel I find fascinating is Breadbeckers. There, Sue Becker talks about issues with commercially produced flours vs home milled. She’s helped a lot of folks with gluten sensitivities.
www.farmhouseonboone.com/?s=gluten+free
Fermenting for 72 hours works for me! I can tolerate gluten either way
What’s the difference or is there even one, using a Dutch oven vs loaf pans?
Shape for one...but, the dutch oven will give you that very crusty and crunchy outside that people love. You won't get that in a regular loaf pan
Thanks for answering my question! I watch your channel and listen to your podcast. Wish you were around when I was young but social media didn’t exist then🤣🤣 I’m 65😊
Some essential oils are anti-bacterial, so that could be why the starter didn't work
I specifically WANT over-fermented dough. I think that's more medical. How can i get more sour taste/ more fermented finished product. I don't need a bread loaf. I don't care what it turns into. I need easy. Been making buttermilk biscuits but they aren't fermented enough for us.
You can make your bread dough and then put it in the fridge where it can ferment slowly for a week+....the longer it ferments the more sour the taste.
Are you two perfectist?
They definitely have a preference in things ...
Hi I have been trying sourdough and my bread doesn’t rise. I do live at 6600 ft and really need help. Thank you.
Definitely use it the same day you feed it I found if mine needs to be fed it didn't work
I don't have any experience with high altitude cooking so unfortunately, I can't be of help. I do recommend for you to make sure your starter is nice and strong...is it bubbly and very active? Does it at least double after feeding it? Are you baking with it at its peak rise after being fed?