Sourdough is easier than you think
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- I have been baking sourdough for over 13 years, so I have learned a thing or two along the way. You will find lots of sourdough educators out there who will equip you with technical and scientific knowledge about the process of sourdough, and while that certainly serves a purpose, I prefer to make sourdough simple and accessible for the everyday home cook. My goal is to remove the overwhelm and show you how homemade sourdough bread can easily fit into your life, even if you don’t think you have time. Join me for the first part in this sourdough Q&A series!
In this episode, we cover:
How to make your bread taste more or less sour
Can flour type change the taste of your final product?
Storage options for homemade bread
Why does my sourdough bread have a gooey texture?
My thoughts on when to store baked goods in the fridge
When and how to prepare a sourdough recipe ahead of time
Does it matter if I stir my starter down before measuring for a recipe?
Why variations in your starter are normal
Tips for storing your starter for long periods of time
How much time do I need to devote to making sourdough?
How the seasons impact sourdough baking
Does it make sense to bake sourdough for a small family?
RESOURCES MENTIONED
Check out my sourdough course: bit.ly/farmhous...
Pre-order my sourdough cookbook: click.convertk...
Make a week’s worth of sourdough bread in one day • Once a Week Sourdough ...
Same-day sourdough bread www.farmhouseo...
Gluten-free sourdough bread www.farmhouseo... & gluten-free sourdough starter www.farmhouseo...
Two weeks in the life of my sourdough starter • How I ACTUALLY use my ...
Don’t meal plan • Don't meal plan | Try ...
Small batch sourdough www.farmhouseo...
CONNECT
Lisa Bass of Farmhouse on Boone
Blog: www.farmhouseo...
TH-cam: / farmhouseonboone
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Do you have a question you’d like me to answer on the podcast? A guest you’d like me to interview? Submit your questions and ideas here: bit.ly/SFLquest....
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Just two of us eating sourdough here, so I bake once or twice a week. I let the loaf completely cool and sit out for a day, then I slice it, put wax paper strips between the slices ( which makes it easier to pull apart after it’s frozen), place in plastic bags and store in the freezer. Usually, we toast or grill it after it’s been frozen. Delicious w butter or olive oil! If you want it soft, spritz w water and wrap in foil, heat in a moderate oven for 10 minutes or till warmed through. Love your channel❤
Thanks, I just sliced and put some in the freezer for the first time. It’s my third loaf made & Im still in the learning process.
I freeze slices on a cookie sheet then wrap it up in beeswax wrapper then in a ziplock bag. They don't stick together that way.
Very interesting and informative 😊
Ever since I began just keeping my starter in the fridge, sourdough life is so easy & requires zero thought. I just take it out, use it for a recipe (yes, cold) & it always works out. I use it until it’s super super low, feed again (partially rye flour) and it gets so strong again and again.
Thanks for sharing!
I keep my starter in the fridge when I'm not baking with it daily. The day I want to use it I take it out early that morning let it warm up for an hour or so then feed it fresh water & flour & by the afternoon is doubled & bubbly & ready for me to mix up my dough before bed. Been doing this for 4 yrs and it's just fine. My starter is still very strong & active
I do the same thing. :)
this is exactly how i do it and its perfect every time!
This is exactly how I do it too!
Sameeee
Then put your dough in the fridge or what?
I think the reason people love your videos is your attitude and flexible way of doing things. I would urge you to reconsider putting your true experience and methods in your book. The "correct" way of storing bread is a great example. Where we live it's pretty dry. Bread would be find in a ziploc, as it is for you. Other places with higher humidity it might not work so well. Either way, you know just as much as the so called experts, and particularly you ARE the expert of how things work in your climate, in your kitchen, for your family.
After watching a video of yours about 4 years ago I started using sourdough. In my opinion some people seem to make sourdough seem complicated. It is not. I make many of the recipes from your web page and always get good results.
Love to hear that!
I joined a sour dough Facebook group, which gave me SO many questions and made me doubt what I've been doing for the last year and a half. I love that you're giving out confidence like candy! 🍬
Lisa I found you last fall and started my sourdough starter and here it is September 2024 and she is just a beauty!!!!! I make 2 loafs of sandwich bread every week and it is so delicious!!! Thank you for your videos and teaching me !!!!!!!
Great job!
I completely agree with your method of cooling the bread down and then keeping it in ziplock bag, this works best for me and the bread doesnt dry out as fast. It lasts me 4-5 days on the counter like this.
Goodness, I have learned so much from you on this subject!! I am in my 50’s and was diagnosed with celiac disease almost 20 years ago now, and gluten-free baking wasn’t always successful. I started my gluten-free sourdough a little over a year ago. The key to good sourdough bread is the addition of psyllium husk - it kinda acts like the “glue” that is missing in gluten-free! I make so many of your recipes and just change them to gluten-free (not the breads though) - but waffles, pancakes, biscuits, cornbread, cookies….they all turn out perfectly!! Thank you! It is so nice to be baking with good results and feeling a little bit “more normal” while doing so! ☺️❤️
Thank you so much for sharing that with us...so glad to hear you have been able to adapt many of the recipes.
I'm so happy to hear you use gallon zip lock bags, too!! Haha, I make so much in bulk, and I only have 3 kids, so I store muffins, scones, sourdough pretzles, bread, etc. In the freezer in gallon zip lock bags!! I also usually store my bread in the pantry in zip lock bags, however i dont always fully zip them, especially if theyre still even slightly warm, I'll just leave it cracked open a bit, orherwise im using my expensive paper bread bags, thay i use for bread that I sell and we dont need those lol great episode!! I actually always use a scale, and I always stir down discard before I ise it, but not active sourdough, I dont really stir actuve starter. I can't wait for your book to come out!! ❤
Take your sourdough on the trip with you 😂 mine goes in the fridge, but we dont leave very long ever, if I did, it would go with me! Lol
Bread baked on factories in Denmark does usually not have preservatives added. It is packaged in plastic bags when it is still warm, but not very hot. Sometimes it is microwaved in the package for a few seconds to prolong shelf life i.e. to prevent mold. It is rare to have the bread molding in the bag, but it can occur. Rye bread baked with sour dough will keep for a very long time in a plastic bag. We have a cold climate with a somewhat high humidity in the winter.
Microwave completely ruins the point of baking your own bread.
Some sourdough recipes I do save for weekends, but sandwich bread and boule are easy to fit into my schedule working full-time outside the home. It really isn't as complicated as it may seem! We let our bread cool completely and then keep it in a ziploc in the fridge, it lasts well over a week. I'm very grateful I found you when I first got my starter, otherwise I don't know if I would have stuck to it.
Thanks for sharing!
I'm just starting to work the timing of this out with a full time, remote position.
I SO agree with your comment “if you feel you don’t have time, it’s because you don’t know what you’re doing”.
I have been on a bread kick this past month. I have been making like 2 or 3 loaves of something a week which is huge for me. And I just told my husband yesterday “this doesn’t make me feel overwhelmed anymore. I don’t feel like I’m agitated and wanting to cry” lolol because I didn’t know literally anything about the process of bread so the concept of even grabbing the jarred dry yeast from the frig felt like this wild process. Now I know the reason for each ingredient and it all just kind of clicks. Like making oatmeal.
And just got to the end- yes!!! Love the chickens analogy! Thank you! lol that will help me stop over thinking feeding and discard
It is a wonderful feeling to get to the place where you understand what you are doing.
Yes, I use ziplock bags as well. I even let it finish cooling in the ziplock but left open. We eat it too fast, generally, to keep it too long 🤣
Soo many great tips in this! Thank you!
I'm almost a year into my sourdough journey, and I follow your same day sourdough recipe from your blog, which works perfectly for me. I did have to tweak it a little, though since I don't have a dutch oven or scale, and my oven runs on the warmer side. I lowered my oven to 450 degrees, instead of 500 degrees, and bake for a total of 35 minutes, and it usually turns out well that way. I also put a small pot of hot water in the oven below my bread, and I use scissors to score my bread. I've tried both same day baking, as well as long fermentation in the fridge. After my bread has cooled on a rack for an hour or more, I usually wrap it in plastic wrap (and sometimes also a paper bag), and store it on the counter, the fridge, or freezer, depending on how soon I plan to eat it. It's true that after doing it for some time, you start to learn the rhythm of the process and the behavior of your starter and dough just by having hands-on experience with it. Thank you for helping me get started! 😊🍞🥖🥰
I also keep my sourdough starter permanently in the fridge I never take it out to bake anything. If I'm making bread or something that needs to rise I feed my starter the day before keep it in the fridge and then it's bubbly and active for several days in the fridge ready for baking anything that needs that rise 🙂
This was great! Very informative and helpful. I look forward to the next set of questions/answers. I have been making sourdough for at least 10-12 years and I love your attitude and casual approach. The process should fit in to our daily schedules and not rule the roost! Bless you. Linda, Canada
Lisa, you are the reason I even attempted sourdough. You have taught me so much. I love how go the flow with it you are and that makes it doable. I need simple and you always make it as simple as possible. Wish I was your neighbor. I totally put it in a ziplock bag, but I'll wrap it in parchment first.
So glad to hear that.
Good job trying to explain all of this. It’s always so hard to explain because there are so many variables and you just have to use your intuition.
❤️❤️❤️ Your perspective has helped me so much. I have tried sour dough several times in my life and now I finally have successfully kept it going and love it!!
I created mine using whole wheat flour exclusively. The starter went from super sour to vinegary. I'm not worried, just working with it and adjusting as needed. My starter is strong and healthy. We are just a family of 2 but I make a point to create something weekly to get my starter out of the fridge and stretching its legs.
I slice and ziplock bag it! It gets eaten within two days with my eaters lol I agree!
I’ve started and maintained my starter for 5years because of your channel! I’m a bert relaxed cook so you always give the perfect advice! My friends who are more structured with their starters stress me out! But you give us great advice and confidence to just work with what we got!
i make your recipes all the time, i love your cooking style. i’m the same way, never being to precise. thank you!
Love this video! This is how I've always cooked and baked, but somehow I found myself getting hung up on the "rules" of sourdough. Your videos have helped me relax and start trusting myself with this new process. My starter is almost a year old, it has a lovely tang and I am proud to finally have kept one going successfully. Your videos on getting a starter going really influenced how I approached mine. I did keep a separate jar of discard that, up until recently, I have done most of my baking with - making things like waffles or pancakes, crackers, bagels and english muffins, but I finished off that jar last week and now I'm working with a much smaller starter (there are only 2 of us in my household), knowing I can always build it up if I want a lot of starter for extra baking. Thank you for sharing your expertise with us!
Thanks Lisa ! I love your flexible approach.
Hi Lisa!
I always put my bread in either a ziploc bag or a plastic bread bag with a twist tie to keep it a bit fresher. We eat it too fast to worry about mold but we don’t like it if it gets a bit hard. lol but if it does, I also make bread crumbs. That’s how my grandma did it and I’m sure her mother and grandma before her.
My motto is “if it works, don’t mess with it”
Have a blessed day 🙏
I have been using your method of sourdough baking and have amazing results. I love how you’ve simplified the process!
Great job!
I do a similar thing.... I keep mine in an oversized Rubbermaid container with the lid on but not pressed closed tight, and I keep it in a drawer. I found this to be the perfect condition for our climate (Colorado). I agree; the "right way" to store bread makes the bread go stale very quickly, and the crust gets so hard that my kids don't want to eat it!
I really look forward to your videos and your podcasts. I just preordered your book. Can’t wait to get it. I’m learning so much from you. Thanks so much.
Awesome! Thank you!
Preordered your book a few months ago! Excited for it to be out soon!
thank you!
I freeze mine sliced. Pull out what we need. So yummy.
Same
I usually keep my bread in zip loc bags as well. We tend to get a lot of fruit flies in the house and keeping them in a bag that has ventilation holes just leads to bugs in our food. We have a larger family and tend to eat our stuff quickly anyway. ❤
I definitely store in a plastic bag or container. I had the same issue with everything else getting stale after about a day. Ken Forkish's book admits that he found plastic bags were the best for storage even though sources say otherwise.
This was really helpful. Thank you for sharing your knowledge ❤️ God bless
Lisa thank you for all this great advice ❤
Yes I also place my bread in plastic bags on the counter: completely cool. We are a big family and a loaf wouldn't ever last longer than a week. Interestingly the flavour gets more sour if you keep your bread for a while this way.
I am strictly gluten-free and I have a sourdough that is developed with brown rice flour
I have only used it for Lisa‘s waffle recipe which I make once a week. Then I store them in the freezer for my son who has autism and is strict on a GF& DF diet.
It really is as easy as she says since I’ve been doing strict sourdough waffles all gluten-free for two years. I’m glad she said master one skill and then at another because I’ve changed how I do the waffles multiple times and I feel much more confident and I’m ready to start bread.
And it is worth it for gluten-free to make their own bread since a small loaf of bread that’s half the size of a regular loaf of bread at the store is $7
I’m one of those people who can’t stand to be so precise about it all. I don’t measure really for recipes anymore I just kind of throw enough whole wheat flour and water and starter (cold and unfed haha) in with some salt and stir it until it’s decent and let it sit overnight then cook it for an hour ish. Haha! I never stretch and fold anymore or score.
Will my loaves ever be on a magazine cover? Nope. They don’t get super tall but sometimes I get an ear still. But they always taste good!
Sounds like you have made it work for you...love that!
My husband went to patissier school and worked in a bakery for 12+ years and he also has me keep our homemade bread in ziplocks! And yes, it does go moldy if it stays in there for too long. BUT we are able to eat from it 2-3days and then day 3 I leave it open and day 4 we toast. This is the max. However if we don’t ziplock it dries out and we need to toast it on day 2 and it’s not like it lasts any longer than day 3-4 max anyway.. 😊 however Bread from a professional bakery that has added ‘improver’ (yes this is a thing) WILL keep better without ziplock! So all that to say that you are right 😅😜
Freeze bread and bake it again the next day. Amazing
GREAT podcast! Thank you 😊
I put mine in plastic bread bags or zip locks also! Have only ever had one go moldy after like 10 days and it was very humid. Sourdough seems much more mold resistant than yeast loaves in my small experience.
Ah, I finally got a chance to listen and watch this video of yours.
This was so helpful. I have pushed aside starting my own sourdough starter because I didn't understand certain things with starting it. I will start it soon, I know I will!! hehe. It's just not on my priority list (it is on the secondary list though).
Loved your tips. I don't understand with "adding more starter." . . like more flour and water so like have two jars at once? Maybe you mean into the recipes in general.
I am anti-ziplock bag since I am not a fan of plastic at all and avoid it as much as possible. I haven't owned a ziplock bag in. . . a decade or fifteen years? Covering things with like cloth works?
Thanks for talking about how the starter looks as it goes.
I wish I knew someone who had a starter to give to me here! I don't know anyone who makes homemade bread other than myself. One of my penpals has a starter but she lives in London!
I have a recipes for making your own starter over on my blog along with a post on how to feed and maintain one. I also have a blog full of recipes and helpful hints....FarmhouseonBoone.com
I use plastic bread bags with twist ties for all of our bread. If we somehow neglect the bread and don’t eat it fast enough we do end up with mold but that doesn’t happen that often and I prefer running that risk but keeping the bread fresher/less stale.
❤ Now that it’s cooler I’m baking again. I’m trying to store baked items in the freezer for next summer eating. I bake twice s much each time to put 1/2 away. I’d also love to put away cookies from Christmas gifts so I don’t have to over work my oven in December. Could you please do a video on making cookies from discard for storing? Thank you! 😊
I do have some discard cookie recipes over on the blog and a separate blog about freezing sourdough if you are interested.
To store sourdough and keep it fresh I slice jt when cool, store in a silicone bag ( Oxo or Stasher) in the freezer. Then it’s always fresh and ready to pull out and use. It defrosts quickly.
I am gluten free & gluten free baked goods tend to be more dry & have a short shelf life. So I definitely store in ziplock bags.
I would love to learn how to bake sourdough Bread 💙 but I don’t even know where to begin Lisa! Love your channel 💖
I have free recipes over on my blog FarmhouseonBoone.com. I also have a sourdough book coming out soon homesteadliving.com/farmhouse-on-boone and a sourdough course..farmhouseonboone.teachable.com/p/simple-sourdough?coupon_code=TH-cam
Omgosh thank you so much. I'm just thinking about starting up again this winter, I was not successful last time I tried but I'm going to know what I'm doing this time 😂
Keep trying you will eventually get it and be rewarded with delicious baked goods.
I've been making my own sourdough bread for years and as long as my home temp isn't TOO hot I just store in a ziplock because I find it lasts the longest this way without getting stale. Like you said if I know we aren't gonna eat it in time I will put into the fridge but my hubby and I are constantly eating bread and we will see if it's time to put it into the fridge. We also don't put it into the bag until MANY hours after it's been baked and cooled off
So helpful! Thanks.
I am learning to make the cut to produce an ear on the finished bread so it can rise more the first bake time.
As someone who is mostly gluten-free, I can say yes gluten-free sourdough is worth it. But, get a book that is dedicated gluten-free sourdough. Adapting baking recipes to be gluten-free from regular is very technical and if you’re just starting out, just get a gluten-free sourdough book.
Great info!! Thank you!
You are the best!!!!!
Only 2 people in my household so it doesn’t get eaten quickly, so after cooled I put it in a ziploc bag and keep it in the refrigerator. I use it for toast each morning so it is perfectly fine this way. Lasts me much longer this way and doesn’t get moldy.
Thanks for the information Lisa
Yep I do airtight as well no mould problems it's stale. So I also put mine in a plastic ziploc bag and I have it in the fridge 🙂 we like to toast it anyway
Thank you Lisa
Hi Lisa, can you also talk about the internal temperature of a sourdough sandwich loaf? How long it really need to be baked? Thank you
from my new book "Daily Sourdough" For breads made without added fat, the internal temperature should be 190 degrees F to 210 F. Sandwich breads should reach about 190 F, and enriched breads should reach 180-190 degrees Fahrenheit
Hi..I wrap my loafs in parchment and put in a bread bag.. storing in fridge and freeze..
"Entertaining, probably not"
Yes it was Lisa i hat it running while decluttering my documents 😂
Thank you ❤
Thanks for sharing, but I'm still overwhelmed in my mind. Someday maybe...
If you are interested a very easy place to start is sourdough pancakes. Once you get comfortable with them you can add on another recipe....
Thanks for this helpful info! I’m pretty new to sourdough. I decided to try it, because I’m diabetic. I’m trying to get a whole wheat sourdough “perfected,” before I move on to other recipes. I’m baking open, & I keep having varying degrees of underdone bread. It doesn’t go to waste, because we just toast it. Tips on how to know it’s done? Apparently, I’m not very good at the knock test! 😂❤️
Are you waiting until it cools before slicing it?
Very interesting thankyou
Hi Lisa,
First of all, I love your videos & all that you teach me😊 I have somewhat of an urgent question. I have been using fresh milled flour to bake my bread, again last night I'm guessing I let it overnight ferment for too long(10hrs). This AM the dough had risen in the bowl, but there was some dumpling in the dough & it was very sticky & hard manage. I added alittle flour to the dough & placed it in the pans for the 2nd rise (praying)🙏🍞 Could you please help me with how long I should overnight ferment sourdough made with fresh milled flour so this doesn't happen again? Is there an average time I should use? Thank you so much for any advice you can give me🙏🙏😊❄⛄ Cheryl
What you are asking can really only be understood with experience. There is no way to give you a specific timeframe ....I don't know the conditions of your home, the type of flour you used...the strength of your starter etc. etc. What both of us can see is that the dough was over proofed. You will have to watch your proofing during the day to see how long it is taking your dough to rise...clearly it is warmer in your home so an over night rise is too much...you can pause the dough in your fridge over night and then pull it out in the morning and continue...of find another cooler in temp spot over night. Hang in there...you will figure it out.
Could you make a Sourdough 101 video? Answering the most basic questions, such as, how do you even make a starter.
I have a whole bunch of free sourdough content on my blog FarmhouseonBoone.com including making a starter, maintaining and feeding a starter and so much more including recipes. I have many free videos on my TH-cam channel where I show myself making sourdough just search my TH-cam Farmhouse On Boone. I also have a paid sourdough course available if you are interested and a book coming out this month.
I pre-ordered your book - 😀
Thank you!
Hello from NC
Will your book be published this year? Sorry if you’ve already answered this, I’m just very exited about it!
It is available for preorder right now...homesteadliving.com/farmhouse-on-boone
Have you made an all wholegrain Brioche....? I would be interested in that.
I just made one on my Farmhouse on Boone TH-cam channel
@Simplefarmhouselife Thank you, I will take a look.
Hi Lisa,
What size is your black, non enameled Dutch oven that I’ve seen you bake sourdough in? I am torn between the 5qt lodge and the 7 qt lodge! Thanks!
mine are 6 quart
Hi Lisa! Is your book going to be available in Europe too?? Thank you! 🤗
Working on it!
@@Simplefarmhouselife thank you! 🤗
Im the same I put in ziplock when cooled down then in my bread box so still "pretty" put away I dont have stare at ziplock bag of bread on counter. Same with my homemade tortillas in ziplock then in my ceramic bowl with lid.
Once it cooled I put in ziplock bags also. Or in my box that is air tight so that air from my home doesn’t get to it.
I always put my bread in air tight bags. Never have had a mold issue but storing it with airflow has always made it far too stale.
My sourdough doesn’t mold even the discard. Now I do use bottled water because my tap is city water and is heavily chlorinated
Can you freeze it? Like I buy loafs of sandwich bread. In Louisiana, it humid. So leaving it out is not an option. I freeze it because it will go bad before we eat it. So can I freeze the sourdough bread? 😊❤
Yes! I do iT All the time
Yes..www.farmhouseonboone.com/how-to-freeze-sourdough-bread/
I am currently trying to create a sorghum sourdough starter and a wholewheat sourdough starter ( 2 separate starters). I have them fermenting in a closet that has a 75 watt bulb on continuously and the heating vent open so that the heat will maintain at approximately 79 degrees. My question is should I keep the jars covered (I have a paper bag over them) so that they are not exposed to the light or is okay for them to be continuously exposed to the light?
I haven't done it that way but I don't see why the light would hurt....
Could discard waffles and pancakes be frozen after they are cooked?
Yes!
Yessss and they reheat perfectly in the toaster or oven!
Yes!
Awesome thank you ladies for the reply
I store my sourdough sandwich bread in a plastic container. My family always eats it before it gets moldy. It doesn’t get stale either
I'm new to sourdough and I can make a normal Dutch oven one fine etc ...but I also make yeast bread ...so I was wondering if I needed 2 tablespoons of dried yeast ....what ratio of starter would I use instead if I wanted to make a "normal" loaf and wanted to stop using dried yeast and replacing it with my natural yeast starter?
www.farmhouseonboone.com/how-to-covert-any-recipe-to-sourdough/
Put that ziplock bag tip in your book!!! People don’t want to hear what’s “technically right”, the same things everyone else is saying. We want to hear the honest, real-life truth!
I usually listen on the podcast, but I had to jump over here to say this! Don’t worry if other people will tell you it’s “wrong”! It works for you and it’ll work for other people too. Nicole from Gardenary doesn’t follow the spacing rules for planting- she packs in the plants in her garden beds. She’s been told things like “well this isn’t going to go well…” But it works in her gardens, and people love her for it!
After my bread has cooled I place it in a glass cake stand with lid and it will last for a week. I always make a round loaf.
Good idea...thanks for sharing!
I have had the best luck keeping my bread under a glass cake dome.
Yes that is how I do it too except if it is hot.
When using unfed starter, when it is mixed with the flour in the dough won’t it become active?
It will typically not activate because it lacks the strength to do so.
How do you keep your dough in the fridge for days without it over proofing?
The cold temps significantly slow down the process
Doesn’t storing bread also factor in where you live? Because some places are more dry and others more humid. I grew up in Fl and now live in SW Louisiana where both places are so humid. We have to keep bread/baked goods in the fridge to prevent mold and going stale unless consumed within 48 hrs 😆
Yes.
Do you use the starter straight out of the fridge but take some out and add four and water it just use it straight out of fridge?
I have seen others mention that if it’s been fed within a week, it will still be active enough to use straight from the fridge. I taught my mom to do it this way to simplify it for her and the bread came out fine.
I do both actually depending on the day....my starter is very strong and I am able to just use it straight from the fridge...I will just feed it before I store in the fridge
I also keep my bread in a zip lock and bread stay fresh for a week, no Mould. Not in the fridge just on the counter 😂
Does there come a time that you don’t have to discard starter before feeding it?
I have done that many times but there is certainly disagreement on the subject
I would like to make homemade burger buns. Sort of on the smaller side.
www.farmhouseonboone.com/sourdough-buns/
Can I use tapwater to make my sourdough starter?
It’s not ideal but I have done it many times over the years when I didn’t have a filter. My starter and finished product was fine.
@@Mel-vu9ss thank you so much 🙏
@@mantleatrest your welcome. Have fun making bread!!
It depends on your water....we have a private well and it was tested and our water is good so we use it! However, many water sources have chlorine and other chemicals that can inhibit the healthy growth of bacteria needed for a strong starter.
I put my leftover sourdough in my cake dome
good idea!!!
But those would be the reason that we buy your book over other peoples because you do tell those different things
I forgot my starter in the window when we left last week. Top is completely soupy and pink 🫠
Pour off the soupy part and scoop off the discolored part. Get a new jar, put a small scoop of the better looking and better colored starter in the new jar. Feed it equal weights flour and water, which is about 2 parts flour and 1 part water by volume. Stir it vigorously, incorporating a lot of air, cover, and leave it out on the counter for a couple hrs. See if it's bubbly and active. label and date and pop in the fridge or bake.
@@franchescawetter8423 thank you!✨
Unfortunately I am just now seeing this one...pink is a bad sign indicating the presence of harmful bacteria and the starter should be thrown away...the one exception would be if you used rye or whole wheat flour which can have a slightly pink hue
@@Simplefarmhouselife thank you for your response! And no worries. I went to skim the top off and it was so soupy it just seemed to mix together so I just tossed it; worried it was harmful as you indicated it was.
I am trying to get a little sour out of my bread some of my grandchildren liked it less sour
Choosing a recipe that is enriched with butter or eggs will yield a less sour product
The gluten free sourdough recipe on your blog is lacking psyllium husk. You can make way better sourdough with psyllium husk mimicking the gluten.