257. Answering sourdough questions: discard recipes, baking schedule, favorite tools, and more!

Simple Farmhouse Life

Lisa Bass

Home & Garden, Leisure

4.9 • 1.9K Ratings

🗓️ 4 October 2024

⏱️ 34 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Do you want to know my real thoughts on sourdough discard recipes! In this episode, I’m answering more of your questions about all things sourdough! How do you know when your dough is done rising? What is the best time of day to start sourdough? How can I turn any recipe into a sourdough recipe? Join me for this conversation about one of my favorite topics! In this episode, we cover: An easy formula for turning any recipe into a sourdough recipe What ingredients to include in your long ferment My unfiltered thoughts on discard recipes Encouragement for anyone intimidated to start sourdough What to look for in timing your bulk ferment Sample baking schedules for each season What to expect when baking with freshly-milled whole wheat flour Tips for making the switch from baking yeast bread to baking sourdough Why I’m moving from a stand mixer to mixing by hand My best tip for cutting a crusty sourdough loaf The top sourdough recipe worth mastering View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES MENTIONED Listen to part one of this Sourdough Q&A series or watch on YouTube How to Convert Any Recipe to Sourdough Check out my Christmas sourdough episode with Ash of Turner Farm or watch on YouTube Listen to my episode with Kristin all about baking with freshly-milled flour or watch on YouTube How To Cut Sourdough Bread For The Perfect Slice Join my Simple Sourdough course Pre-order my new cookbook Daily Sourdough Check out all my sourdough recipes on the blog Explore all of my course offerings including sourdough, sewing, blogging, YouTube CONNECT Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest 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/SFLquestions.

Transcript

Click on a timestamp to play from that location

0:16.0	Well you can't learn if you don't start so I would just try there's always something you can do with the mess-ups. I've never had some well never I guess maybe like less than five times so less than a handful of times have I I ever just said, okay, I'm going to literally throw this away to the chickens. Very, very rare. I've been baking sourdough for 13 years, and even when you mess up,
0:22.0	there's always something that you can do with the mess-ups
0:24.8	whether you're making sourdough breadcrums French toast crutons.
0:28.8	My name is Lisa mother of eight and creator of the blog and YouTube channel Farm House on Boone.
0:35.0	Join me as I share with you my love for creating a handmade home from scratch cooking and
0:40.0	a little mom and entrepreneur life along the way.
0:43.0	Welcome back to the simple farmhouse life podcast.
0:50.0	Today I'm going to be doing part two of the
0:54.8	sourdough Q&A. I'm noticing that my microphone is in need of a new cover. So if you're watching on YouTube and you're thinking what on earth is going on with her
1:06.4	microphone. Well I have had this microphone now for what? I've been doing YouTube videos for seven years now and I do cooking so there's probably
1:17.5	like sourdough starter on this it's been through the ringer and I've never replaced my microphone in all of these years.
1:24.2	So if you're watching on YouTube and you're thinking, what on earth, that's the reason for it?
1:29.4	I should do that right after I get off of here.
1:31.6	Okay, so in my last Q&A solo episode, I talked about Sourdough.
1:36.8	I answered some of your most commonly frequently asked questions.
1:41.6	And I got through flavor storage refrigerations starter questions gluten free fitting
1:48.1	it into your schedule I believe we are going to go down to recipes general advice proofing and timing
1:54.8	flower and troubleshooting and then after this episode I'll be back to my
1:59.1	regularly scheduled Q&A episodes I'm doing throughout this whole year every third episode, a solo episode,
2:05.7	and answering some of your other questions.
2:07.4	So if you're not interested in Sourdough, don't worry, we'll get back to that, but a lot of
2:11.6	you are. I keep thinking Sourdough is going
	...

Transcript will be available on the free plan in -179 days. Upgrade to see the full transcript now.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Lisa Bass, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Lisa Bass and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.