Great video. Clear and concise directions:) thank you!!
@patriciasweet91022 жыл бұрын
Thank you I really learned a lot on using the dehydrated sourdough.
@LorellaPlanBeeOrchardandFarm2 жыл бұрын
So glad it was helpful!
@triciaforsting3648 Жыл бұрын
I’m wondering if this rehydration method would work for dehydrated kefir grains also 🤔
@LorellaPlanBeeOrchardandFarm Жыл бұрын
I’ve never worked with dehydrated kefir, so I’m sorry I can’t help you.
@stepht52 жыл бұрын
Finally someone isn’t concerned about weighing everything 🤪
@LorellaPlanBeeOrchardandFarm2 жыл бұрын
Right? I. just. can't.
@cherylbodkin13692 жыл бұрын
Where have you been. I have missed you.
@LorellaPlanBeeOrchardandFarm2 жыл бұрын
Hi Cheryl!!!!! I have been busy trying to get my garden ready, growing plants, raising animals, selling at the farmers market (for the first time ever!!), and just living life. Going to try to be more regular with posting videos. I've been taking them, just haven't sat down to edit. LOL
@donnastevens88322 жыл бұрын
I am totally new to making a sourdough starter but am having a problem getting my head around the discard. Why do you discard something that you just grew or created. Its seems so wasteful in terms of both time and ingredients. And surely, at some point, you will be making bread with some of the starter while still feeding some to grow on. I know you can keep starters alive for years if you are careful, and that you can dehydrate your discard too but how do you know when a discard is usable to do something with. Can you help here Lorella, as I feel like I am missing something here that I need to understand before I get much further on my sourdough adventure.
@LorellaPlanBeeOrchardandFarm2 жыл бұрын
Hi Donna, I agree, it seems really wasteful, especially in the beginning. The reason is because if you don't discard some, you'll have to double the amount of flour and water you are feeding it each time to get it healthy and strong. By day 7 you would have to add like 8 cups of flour and water. Remember they are live cultures so you need to feed it enough so it can grow. The good news is that once your sourdough is healthy (mine looked great at one week, but I gave it two just to make sure) you can store it in the fridge for a week or two without feeding. I pull mine out two days before baking, and feed it at night on day one, again on day two, then bake on the morning of day 3. After your sourdough is a few months old, you can actually store it for 4-6 weeks at a time without feeding. Also, there are pancake and muffin recipes (maybe other things, too) that call for the discard part, so you won't be wasting any if you use it for one of those recipes! Good luck with your sourdough!
@donnastevens88322 жыл бұрын
@@LorellaPlanBeeOrchardandFarm thanks Lorella, that makes sense to me now you explained about doubling up the feeding. That would get pricey on the flour really quick, plus having to upgrade containers to accommodate all that flour and water, my mind boggles if I could even get such a big size here in the UK. Guess discarding starter ends up being the more cost effective way to keep control of how big your starter gets before its useable to make bread.
@patriciasweet91022 жыл бұрын
@@donnastevens8832 Yes but loointo recipes for using the discard. Biscuits.pancakes,waffles,biscuits,pizza dough. So many choices.