Don't Believe These SOURDOUGH Myths - Pantry Chat Podcast w/ Lisa Bass

[@brandywagers9573]

Lisa is who gave me confidence to do sourdough! Love you both. You're both amazing women!

[@readingdestination9025]

I love Lisa and I follow her, myself. I haven’t used any of her recipes…YET, but I am collecting them and I’m so going to do it ALL!

[@tastefullyathome]

I agree so much. You don't have to knead it. Letting it rest and sit is enough. I've done that so many times and it comes out fluffy and airy. The key is to flatten it and fold it before you proof it, and that's enough. I never measure my sourdough starter. I add the flour and water, stir it, and then I feel the consistency to see if I should add more or less water and flour. I grew up in a country where we didn't have scales. Also, a hungry starter works super good. I don't feed it all the time. Only when I'm baking bread. I keep it in the fridge. I also highly recommend Spelt flour. It's an amazing flour.

[@brendajackson294]

WOW light bulb moment! Just treat it like yeast. Create the usual recipe! Thank you ladies for this great video.

[@br4653]

I like weights in grams because I use wheat berries to grind and I think it is more accurate with baking. It helps me to learn to know look and feel. I appreciate the teachings from both of you! I don't fret over my sourdough too much anymore. Experience has helped me and watching both of you! Thank you!

[@tammyohlsson7966]

You both are giving me courage to try! Thank you! Blessings!

[@mlee7037]

I love it when my homesteader friends come together and collaborate. I love farmhouse on Boone. Homestead family was like the second homesteaders. I started to follow. You’re both amazing!❤

[@kristidollar6777]

Carolyn, this was by FAR the BEST interview I have watched!!! THANK YOU!!!❤❤❤ Sooo Much excellent information!!!!

[@HomesteadingFamily]

I'm so glad you enjoyed it!

[@MathAndSpanish]

There is a really interesting KZbin short that shows a method instead of feeding/discarding sourdough to keep it going, just push the scrapings down to the bottom of the starter jar and save them in the fridge, then feed those when you need them. That makes sourdough seemed a lot more accessible

[@cowsal77]

I don't discard. I make it into crackers or throw it into whatever we're making.

[@thespiritualistoslo]

That's pretty much what I do. I mix some flour into the scrapings and put it in the fridge. When I want to use it I add warm (not hot) water and sometimes some more flour. Let sit out 4 hours and it is ready to go 🙂

[@MathAndSpanish]

@thespiritualistoslo yes I've been binge-watching sourdough videos, just made my first loaf earlier this week with moderate success, and it does seem to be a very common practice, just a little bit in the fridge leftover and fed when needed!

[@TXDHC]

Great interview! I am a 1 sourdough eater household, so my needs are minimal. I have learned a lot from Lisa and Anja, Our Gabled Home. I never discard, I feed and proof by the consistency I like. I only weigh in my actual loaf recipe. It really is so simple. No need to complicate it. BTW for several yrs, I have been using 1847 Oregon Trail Carl Griffith and wow what a difference in an amazing starter makes. ❤

[@michellekerns1191]

Thank you, I feel better already about sourdough!

[@ashleyporter9330]

I pre-ordered the cookbook! I can't wait!!!!! 2 fantastic ladies! Great podcast!

[@debrabritton423]

I also did...EXCITED ALSO🎉

[@stacey7540]

I never stretch and fold. I mix up my dough before bed, leave it on the counter overnight covered in plastic wrap. In the morning, I shape into a ball and throw in a banneton, stick it in the fridge for 1 hour. Then I bake it. Delicious every time! Easy and fits into my life so it means we have sourdough regularly and I don't buy store bought bread ever.

[@63SpaceGirl]

Is there a reason you refrigerate for an hour? Why not just leave it on the counter?

[@stacey7540]

@63SpaceGirl It sets up the dough so your able to score it, without the refrigeration for an hour it will be really hard to cut. Also, I have in the past just put it in the fridge for a half hour because I was short on time and it wasn't quite as "set up" or "solid" but it worked fine. One more side note, in the summer I leave it on the counter from about 4 or 5 pm and cool it in the morning so approx 12 hours, now that its cooler I am leaving it out for about 24 hours on the counter (Our house is high 60's). A Once I did that the sourness came back and the "elastic" inside also came back. So it was just too cool and the bacteria were doing their work much slower. Great luck to you!

[@stacey7540]

I meant I cook it in the morning, small keyboard on my phone, lol!

[@63SpaceGirl]

@stacey7540 Thank you 💞 I have been doing the stretch & fold throughout the day, forming into bread pans and letting it sit out all night. (We use wood heat, so temps very during the night) Then, in the morning score & bake (to warm up the house) But I am not getting a doubling in the rise & the bread is quite dense. Great flavor and nice and moist - compared to my yeast breads So maybe the fridge will do the trick. I just have to make room in our small fridge for the dough. 🙃 Thank you for sharing your knowledge 🌹💞🙌

[@tammyinwv1]

Can you share your recipe? Temp u bake and how long? Do u bake in a dutch oven?

[@myberryownhomestead764]

I’d really love one of you ladies to do a video on long fermented sourdough pasta? I’ve never made pasta before, but if I want to eat it, I need to learn to make it! Thank you for sharing your knowledge!

[@patriciaingram]

Yes, I too would like to create my own pasta.. Thank you for initiating this request.❤

[@LoisJessop]

⁠@@patriciaingramhi friends yes I have made sourdough noodles! We take the natural yeast and add flour until it’s a stiff stiff dough. Roll into thin strips about a foot long let dry slightly ( I bought a clothes drying rack just for my food and placed on my kitchen table because sometimes noodles break and fall) after it’s a little dry I cut into small strips then dry completely. Place in ziplock bags and boil as many noodles as needed. Left over noodles will get more sour after boiling! Experiment and you will have a great time!

[@utopicconfections5257]

@@LoisJessop Curious - can you add an egg with the starter? I like to make pasta when I have an excess of eggs.

[@LoisJessop]

@@utopicconfections5257 Yes but the dough will go darker

[@rebeccaseevers3854]

Yes! I too blend the unbleached flour with fresh ground wheat flour for my family! My teenagers aren’t fans of straight wheat bread. I haven’t started into the sourdough journey….. but I want to. I’ve made starter, and crackers, brownies, ect but not a lot of bread.

[@brianlawrence9959]

Try changing the type of wheat you are using. You might be using something like hard red when they may prefer hard white.

[@levismith5442]

Two of my favorite influencers in one video! Thank you for all the work you put into your followers. God bless you and your family.

[@jocelynnelson]

The starter I got from my mom has spent a lot of time in my fridge. I’ve made a few batches of English muffins and maybe 5 loaves in the last 2 years. I want to use it more often and this has been so encouraging! I made a loaf this weekend and measured the starter and water but did the salt and flour by feel and kept it in the fridge overnight since I got it started pretty late in the day. In the morning, I stuck it in the oven with the light on for a couple hours before baking. The dough was not thick enough to shape properly and it was basically flat on top in my loaf pan like a thick batter but it came out totally edible and still soft with a good crust! Especially with butter and jam, you can’t tell the difference. It’s so forgiving!

[@HaysTS3116]

This video gave me the urge to try my starter again. I did it as my life allowed and with the advice from Lisa. By day 3 it was going from a little over one cup at feeding to overflowing the jar well before 12 hours. I had to out it in the fridge because I couldn't keep up with it😂 Thank you!!!!

[@BWell247]

After watching Lisa’s video that showed what she did with her sourdough starter over a few days, I can’t remember how many, it totally freed my thinking about being precise and now I make sourdough sandwich bread and we never buy store bought any more. I do set aside a day, but it doesn’t take much hand’s on time during the day. I just do other things between the actual bread making steps. It’s delicious!

[@cindyp.9030]

I did your online class in 2020 on making a sourdough starter and it is still going strong today. I learned alot from you during that course. I had always been afraid of making sourdough because it seemed so complicated. Thank you for showing me the way. I will be checking out some of Lisa's receipes for sure.

[@AllyScklr]

My favorite homestead ladies ❤ Thank you and God bless you and your families! Cant wait to get the book!

[@nancyj9892]

I love you and Lisa so much. A wealth of knowledge. I finally got both of your new books. I am into week 3 of knee replacement recovery, Jesus help me😅, but I cannot wait to start trying out your freeze dryer tips and Lisa's sourdough. I'm able to start reading now, pain is more bearable, and am enjoying both of you. Was so tickled to see your podcast/vlog even tho I'm behind a few weeks. God Bless and Love From Tennessee! Merry Christmas!

[@HomesteadingFamily]

We're sending you prayers for a speedy recovery!

[@dberger1010]

I started in sour dough trying to learn all the rules. I have now WAY over simplified it. I make bread about every 2 weeks and keep my starter in the fridge in between and only feed it when i use it. I make regular loaves of bread from a recipe i had that called for dry yeast. It's simple and works for me.

[@maryellenmusser3531]

I'm on a journey to make everything work as efficiently as possible so it is possible. So this was super helpful!

[@journeytothehomestead9713]

Crazy thing, I just started working back with my starter after struggling for two years and pausing for six months. I have officially made my perfect first loaf the other day after not putting so much effort into it.

[@brokeschlo8274]

Congrats! The feeling of the first success is SO motivating!

[@Waltzonthemoon]

Thank you for having this chat! I have books, watched videos, etc, and even honestly seen Lisa bread making video. BUT i gave up, all the jargon, all the steps, etc can be overwhelming. A friend (dang her she moved) kept her starter in a jar for years and was going to get me started. I will catch up. And waiting for my FD book, i ordered and received bonus, but more in print.

[@CioCieMaMom]

enjoy watching both of you. Been using sourdough probably longer that both of you but but always willing to learn something new. Right now I do not have an oven but I make pan fried bread, shredded veggie kind of pancakes, sauces etc so it is used every day. Had one period in my life that I had to care for ill family member so it sat in the refrigerator and when I could get back to it just pulled it and got it going again. Great video

[@traciyancey6704]

This was right on time! Great discussion. Keep things simple 🎉. Great info as I will be starting my first starter this winter. Love the channel- I am a new subscriber

[@HomesteadingFamily]

I'm glad you enjoyed it!

[@louiseswart1315]

I have used stainless steel spoons and strainers with milk kefir and even water kefir, that is supposed to be even more sensitive to antimicrobial metals like copper, with no problem. I believe it is perfectly safe with sourdough too. I am keeping my kefir grains in glass.

[@CEL403]

People might call me nutz or say it is not the correct way. I have a very healthy sourdough. I keep it fed and it rises beautifully. But I always add yeast, use my Bosch, let it rise several 22:50 it is amazing. It has sourdough taste and keeps well. My husband says it is better than store bought bread. I use the yeast for insurance. Lol. It also solves that time fear of doing it a certain way in a certain time frame. I have tried it with just sourdough starter and it is not nearly as fluffy and light. I guess it is like people use discard but I used fed starter! And thanks to Lisa I was able to even do a starter! 😊

[@dberger1010]

I do this too because of the rise time and babysitting it while it rises. My bread is healthier than store bought and fits well into my schedule.

[@nancyj9892]

I love my sourdough, but my yeast is like you're doing too, insurance, but I also love the taste and smell of yeast. I do NOT, however, use it in the boule breads. They have always done so well.

[@kendabrewster2154]

I read through the sourdough process years ago and was immediately intimidated. February this year I decided to just go for it and sourdough is so easy. I use only whole wheat flour and am still learning and discovering what whole wheat sourdough does and can do.

[@Cecilia-z3o9l]

Interesting talk taking it all onboard

[@tracyg4783]

I’ve been grinding my own grains since February this year. I have perfected this and am about ready to dive into sourdough. I’m so excited to hear I can still have a soft sandwich loaf and a crusty rustic loaf depending on what I want. I work full time me and that has been my major hold back.

[@joannabrown4238]

Khorasan/kamut flour is a beautiful white flour alternative to use on it's own or mix with whole wheat, spelt flour ❤

[@LisadeKramer]

Excellent information. I was trying to figure out how I was going to do everything today and still make my bread. Now I know I can let it just sit longer if it needs to. Thank you.

[@lordbill55]

Soft or chewy. When I lived in Ecuador for a couple of years, one of the things I missed was Brad that had a little chewing us to it. I know Germany has really good bread and that’s what I like is the chewing us. There’s something to it more than just air.

[@sallycole8880]

This is a really good conversation I’m there with both of you Sourdough is a way of life Yes half white flour half wheat I’m there too after all these years!

[@FineFeatheredHomestead]

I grew up on ACME, Bordendave and Lombardi Breads famous in San Francisco Bay Area. So I know the flavor I was after. The loaves I bake in Texas are identical in flavor now. It was just a matter of experience and getting used to a warmer humid environment in my case.

[@jenniferrawles2989]

Thank you for this discussion. I’m going to try this now. You have demystified sourdough for me.

[@carolynstreet5325]

I have really benefitted from this video. I have used several sour dough recipes from both of you. Makes me want to go to my kitchen right now and start some more bread.

[@RDubdo]

I am about to start the oven for two loves of sour dough. My sour dough is made from whole wheat flower that I grind from organic winter hard red wheat. I have perfected my recipe so my bread is not very sour. The bread is fairly dense. The first day I mix the mother and add the starter (half of the two loves) The second day I mix in the rest of the flower. The bread only rises twice. The mother rises over night. The second day the completed loves rise only once more. I find that whole wheat will not rise multiple times. When it rises it just rises to the top of or just below the bread pan. I have tried a mixture of white/whole wheat flower and my favorite ts the whole wheat.

[@rosezingleman5007]

Two of my favorites!!! I have a ten day old starter going right now….

[@agathadolan362]

I went to culinary school but have been a stay at home mom with 3 kids and I used to make things overly complicated. But now I love to not weigh things out. Sometimes I do weigh things out but most times I do not. Cooking should be fun and easy like our grandmothers and ancestors used to cook with no measurements. Just measure with your heart ❤ 😆

[@thespiritualistoslo]

Really enjoyed this 🙂

[@nancywest1926]

Ok, I subscribed immediately. Thank you for this, I've been yeast breads only for 38 years, this old doggo needs a new trick.

[@dberger1010]

Thank you both for doing this video.

[@HomesteadingFamily]

Thanks for watching!

[@donnamoss-smith196]

Wow! This was very enlightening. Thank you both for the information!

[@Cecilia-z3o9l]

You guys are so blessed to have some many choices when it comes to flours

[@lynnbidigare33]

Great chat! Love that I have freedom to experiment

[@rebeccaseevers3854]

What do you store your bread in?

[@vickiejohnson3283]

I was hoping one of you would talk about how long you've let your starter stay in the fridge between baking. My family doesn't eat the bread fast enough and I end up with extra loaves in the freezer.

[@dianneevans5492]

I've been making sourdough bread since I was 14, so almost 50 years. Your starter can easily go a month in the fridge as long as it doesn't dry out. It may take longer to activate, but just take it out the night before to feed it and let it work over night at room temperature. Whatever your natural baking routine is your starter will adjust to over repeated cycles.

[@christinaoliveryoung6019]

I've left mine for 6 months, it was fine

[@dianneevans5492]

@@christinaoliveryoung6019 I have too, but it did take several days to reactivate it when it sat that long.

[@vickiejohnson3283]

@@christinaoliveryoung6019 Do you mean six months without feeding it?

[@vickiejohnson3283]

@@dianneevans5492 thank you!

[@ruthmcbride1778]

Maria marco PhD professor and chair of food science graduate group at UCLA. She came and spoke to master food preserver conference. She also explained why there will probably never be human studies. They are very expensive and other than educating people it is not going to make a lot of money. There are some studies on Kefir and one other thing can’t remember what it was. So much information and so much more to learn.

[@cathyclark-p3w]

Thank you for making sour dough understandable to do 😊

[@sallycole8880]

Lisa I like your crock bowls you use for proofing your bread! Yes add oil or honey snd crust will be soft like cinnamon rolls and focaccia bread yum😊

[@lesliemelby7633]

Your brioche and sandwich loaves are amazing. I just haven't been able to get a good rise in artisans.

[@ralphdavis4266]

I watch your show and my mom watches Farmhouse on Boone. It's so crazy to see you both on the same show!

[@CatherineChhabra]

Love and watch you both!

[@frustrateduser9933]

I haven't gotten any notifications for (many) months. Long enough that I'd forgotten abt the channel until I ran across the blog & decided to resubscribe. Pretty shocked to see that I'm STILL subbed & supposed to be getting ALL notifications. 🤷🏻‍♀️

[@lynnvasquez4425]

When I started making sourdough bread, I used to do stretching and folding which I babysit my dough every 30 minutes apart. I did it just to get the feeling of the dough and how it behaves in the process. And today, I have used my kitchen aid, rest and do S&F once. I save my time.

[@zefox7851]

My grand mother always kept a wooden bowl with flour in the bottom, and after making biscuits for the morning, one (unbaked) biscuit was set on the flour and covered with a damp towel. Next day, repeat.

[@Truthseeker-f1k]

I use my starter and what ever is left I use to make another starter. So I don't have a ton of discard.

[@tinkertoot6361]

I don’t weigh anything. I’ve been making it for so long I know the texture I like.

[@TrishPayson]

I did have a starter in Arizona and it tasted different than the one I began in Montana. Subtly so, but definitely different.

[@christinlattimore2685]

Bread pudding is something my whole family loved when I was learning how to bake with sourdough. I had so much gummy bread! Bread pudding is the best with gummy sourdough. 😊

[@deborahcaldwell9775]

So so interesting I’m going to buy her book

[@darlenerodgers9910]

I think that the very relaxed way of thinking about sourdough and fitting it in to your life is all in your personality. My personality is precise, I’m a perfectionist. I like thinks to be done well. I’m not a dump & mix kinda gal. So, even though you technically CAN be very relaxed about it all, the more precise methods are still valid. I help people in Facebook groups all day long and most people that are having issues are because they are not being specific about their feedings or measuring bulk fermentation. So, it can still be easy, and attainable for different lifestyles and also weigh and measure and do things in a more specific way.

[@dancnluc1]

I have never tried making sourdough - more out of fear. I live alone, so not sure about it. I do love sourdough bread. I love making pancakes or waffles on the weekend.

[@ruthmcbride1778]

There is a lady who is researching everything fermented at UCLA. She said there are some organisms that can change the flavor but it is not as noticeable as people thought

[@lynh4094]

I call mine my sourdough stash or hoard. Discard means throw away, stash or hoard it for later!

[@heavenvincent7075]

I just made pizza dough last night with my “stash” 😊

[@carolineroberts9743]

I like that! My sourdough stash. And when you name it how cool would that be! People will wonder why (name of sourdough starter) has a stash in your house. Love that!

[@getrudareimerdyck1870]

I never stretch and fold. I make my dough in evening cover with towel and plastic bag,make loaves let them raise 3 to 4 hours in bake

[@pattibealer]

Lisa's bread pudding recipe is so good, that my husband gets excited if my bread doesn't raise very well, because then I'll just make bread pudding with it.

[@carolineroberts9743]

That's a great idea!'

[@MorningSunHomestead-n9b]

Good video.❤

[@accidentalcountrygirl]

I have found that a lot of dos and don'ts begin with what grandma/great-grandma did. Grandma used a wooden spoon, glass bowl, so.... There is a fun story of a young gal who made a ham for a family dinner. When cutting off the ends, her husband asked her why she did that? "I don't know, mom did, I guess?" It follows to mom not knowing why, just that grandma did it. Long story short, grandma did it because her pan wasn't big enough. 😂

[@alyonascooking]

I thought I’d share about the plastic, I personally keep mine in an old plastic container from bulk dressing and it works great. The reason for it is because my aunt kept her starter in a glass jar and having it cracked on her, she lost her entire starter. So, I feel like it’s safer to keep it in plastic due to constant feedings but at the same time I know glass is probably better. My starter is old, so I would feel so bad if I lost it to glass.. I will say my starter works fantastic and is very strong

[@darlenerodgers9910]

I hope you clarify this later, but discard is NOT to be used until it is established. Maybe that will be a question later on. And I also hope you clarify for newbies what an established starter is; what its characteristics are.

[@wholesomehouselife7423]

I've done the no stretches and folds and the bread is much denser. My family didn't like it so I make sure to stretch and fold.

[@marge3157]

My 2 favorite Tubers talkin!! 🍁🍞🥖🍞🍁

[@robinwillis7203]

Just ordered my book from Lisa 😊

[@vidareich80]

I've only been making sourdough for 4+ years. I have a starter that stays in fridge & it is in a plastic container. Only feed it when I take some out to use. No fuss. Just goes right back into fridge. I also use 1/2 whole grain & 1/2 unbleached all purpose. Make round rustic loaves & softer sandwich bread with same recipe. I use a starter & recipe I got from Chef Brad (he has a website).

[@jwsloop]

Question: If you don't weigh when feeding, how do you know if your starter is at 100% hydration? (100% hydration = exact same amounts of water & flour) Comment: I find that sourdough takes too long. 18-24 hours or more versus 4-5 hours with yeast bread. I have other things to do that bake bread.

[@BH-gr2ds]

I recently turned some oven dried sour dough bread slices into bread crumbs. I did it in my VitaMix blender, and totally pitted the lower interior of the container by doing this. I didn't realize that some blender containers could be damaged by doing that. The bread crumbs were great though.😂

[@AngelaBernhart]

Ive found extra sourdough freezes well.

[@brooksideacreshomestead]

Just wondering if freshly milled wheat that’s been sourdough fermented is ok to eat and gut friendly? Or is it still not gaps friendly? I personally don’t have any wheat allergies. The author is very set against grains (wheat in particular) and suggests using nut flour instead.

[@CatherineChhabra]

Do you keep the starter out on your counter all the time? I know to refrigerate if you aren’t going to use it but if you use it a lot does it stay out?

[@sheliaheverin8822]

I'm such a sourdough failure....three times over. Hope this helps.

[@ThatBritishHomestead]

I'm still working to make the perfect sourdough

[@kata2180]

I keep wheat and rye starter separate because I live in central Europe where rye bread is kinda the "basic" everyday bread everybody eats, wheat bread is called "sandwich bread" and kept kinda as a different thing, plus I use the wheat starter for other recipes - pancakes, focaccia etc. If I baked normal bread with wheat or mixed starter (and flour), people would enjoy it and all, but then go to the store to buy the "regular" rye bread again. So I have to have two starters, but you are right. It's kinda annoying and overcomplicated, I can keep up with it but whenever I travel or whatever and have to give people instructions to keep my starters alive, that's a pain.

[@AngelaBernhart]

What do you do with gray water that rises to top of sour dough in frig?

[@DaraJ15]

I could use some help, so I bought dehydrated sourdough starter. It was going perfect it was rising but the bubbles were always small. I made my first ever loaf (I use sprouted spelt flour) and it was really delicious. It didn’t have the crumb that I see in others (tiny holes but even throughout) but that could just be me being new. But since then I have had a struggle getting my starter to rise at all. I’ve been discarding and tried to do leaving a tiny bit behind and doing small and large feedings. I have not put it in the fridge. Any advice would be greatly appreciated!!

[@brokeschlo8274]

Her recipe is the only one that’s ever worked for me

[@fredthegreg]

Does sourdough have any gut health benefits? I wouldnt think so would because it's baked. Or does the bacteria benefit occur prior to baking?

[@Cecilia-z3o9l]

I am way off in RSA the store bought stuff is nauseating... So sad because it's a main stay staple most ppl.

[@jordanbrascia3483]

What about over fermenting over proofing your sourdough by leaving it out too long or even putting it in the fridge for too long can't you overproof and over ferment

[@janetgrooms]

Lisa’s book is also on Amazon

[@darienhemmerlein7543]

Bread pudding is also good to use up those unfortunate bread loaves

[@heidibuchanan8369]

I was using spray bleach to clean counters until I realized if you don't use tap water that has a lot of chlorine in it spraying chlorine on counter tops would leave chlorine in air. It improved after I stopped using it.

[@stephanieheard2804]

If you don't discard do you feed the same amount? I typically discard roughly half a cup then feed roughly half a cup and a little less than a half a cup. I don't weigh when I feed so would I still feed as normal just not discard?

[@cherylb.9766]

Great conversation. My questions are pretty basic and maybe you will touch on it in your chat. If so I'm sorry to jump ahead. When you feed a new to you starter do you leave it on the counter after feeding and at what point can it go back to the fridge? Would it be a daily feed at that point? Thanks!

[@JaniceCrowell]

I was excited about this video but I’m about 75% done with it and I’m more confused and intimidated by this than I was when it started!! You have to go back to it throughout the day and stretch it?

[@carolineroberts9743]

At this point I have only made yeast bread. I've never seen a recipe that didn't have two proofing periods per loaf of sandwich bread. But in between those periods we have to knead and shape the dough. This interview really helped me feel at ease with sourdough because they explained that "stretch and fold" just means "knead" in the sourdough world. Why there are different terms, I don't know, and I liked her explanation of that. To me, this sounds like using sourdough starter in place of store bought yeast. She did say that they longer the dough sits, the more sour it gets. So, one thing I learned from this is that I can make sandwich bread the usual way and it won't be as sour. My hubby doesn't like the taste of soured bread. LOL So now I feel better about using it to make a usual loaf of bread. She said to substitute 1/2 cup of starter for the yeast. Stretch and fold means knead... Suddenly I feel like I can do this! She did also say that if we want to make fancy loaves it would require more work to sour the dough longer and score the loaves etc, but I really just wanted to use it for everything. So excited about this! This means that I would not need to keep spending money on yeast! Yea! Thank you @CarolynThomas @HomesteadingFamily for this interview!

[@rhondak4940]

T.Y. I'm a little bit closer to taking rhe plunge.

[@iam317537]

I think sourdough is like terroir. It would be distinctive to your area and even your kitchen. I do think some places may have a more subtle distinction than other places where there could be factors that would make a more prominent difference