Week in the life of my Sourdough Starter - Easy, Fridge, Large Family Rhythm |Off Grid Australia 251

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This video ended up a lot longer than I anticipated!
Hopefully it covers things and shares in a way that is easy to understand how you can use sourdough in your every day life without having to actually make space for it, that it can be added to your rhythm that you already have, whatever that rhythm is, whether it is similar to mine or completely different!
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Nyssa & Darryl
Surreal, Apollo, Sonnet, Orpheus, Lorcan and Kavik.
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Nyssa
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MILLMERRAN. QLD. 4357
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#offgridhomestead #aussiehomestead #sourdoughstarter

[@dianewalter8382]

Thank you for all the efforts that you do for us. It is very much appreciated.

[@OurSmallFootprint]

I hope my long winded video helps!

[@Emsta]

Also, thank you for doing a sourdough is resilient type video. I don't get why people think its so precious when it was a frontier staple

[@OurSmallFootprint]

I definitely feel like people complicate it a bit much, its fun, don't get me wrong to look at bakers percentages and hydration etc etc, but for every day usage/bread, the feel of the dough and what works for your situation is so much better.

[@5acrefarm]

Nyssa, this was so amazing to watch! I made sourdough crackers while watching 😄 I love the way that you explain everything in such a simple way that makes it easy to understand. Thanks again :)

[@OurSmallFootprint]

I’m glad it was useful! It ended up being much more long winded than I had intended lol

[@bevmacca6622]

I have never been interested in the faff with the starter till now, you explained it so well and made it look a lot easier than I had seen before thank you Nyssa 🥰

[@OurSmallFootprint]

You are welcome Bev, I think its worth that little bit of faff to figure out how it works for you and then it can just be part of your days!

[@elizaC3024]

I completely agree with not wasting starter. I refuse to throw it away, I just create new ways of using it.

[@OurSmallFootprint]

Definitely!

[@gloriadavidson8599]

That was like a military campaign girl you do so well 👏👏👏👏 was really impressed how you cope !!! WELL DONE 👏👏👏👏 Love from the UK x

[@OurSmallFootprint]

Hehe, thank you Gloria :D

[@lethaharris1608]

Thank you for all the hard work you put into your videos!!! ❤❤❤❤❤❤❤

[@OurSmallFootprint]

Thank you for watching them! :D

[@australianhomesteaders]

❤❤❤ that you pulled this together for all of us 🙏 Thankyou Nyssa 😊

[@OurSmallFootprint]

I'm glad that most people are finding it worthwhile to watch, lol, it ended up much longer than I had intended! :D

[@theresaduggan426]

Thankyou. I’m persevering with my efforts. 🎉

[@OurSmallFootprint]

It's worth it! :D

[@Tandyhn]

Efforts well spent! I couldn’t fathom baking as much bread as it would take to use up the “discard” so this was enlightening. I too would have a hard time throwing it out.

[@OurSmallFootprint]

Its one of those things, that we worry about the discarded quantity and using it up etc! I just use it like the rest of the stuff, but I also am able to make a lot of bread products with so many of us hehe.

[@rosemarybravo5348]

Thanks really enjoyed your video ✔️😊

[@OurSmallFootprint]

Thank you Rosemary :D

[@sallyhostetter2820]

This was such an interesting, education video. Thank you. I hope you have time to rest. You work hard for your family.

[@OurSmallFootprint]

We live a slow life, whilst its busy, there's a lot less pressure/stress, which is lovely.

[@tintinjacks4371]

very worth while, amazing to watch

[@OurSmallFootprint]

I’m glad it was helpful!

[@julieneilson7302]

I love your little kettle with the narrow spout ❤. Great info on how to use sourdough starter, I had a short sourdough career at the beginning of COVID ( like many did), I couldn’t get the hang of it

[@OurSmallFootprint]

It's a gooseneck kettle, its lovely isn't it, it works really well for pourover coffee, much more direct flow, but it is only 1.2L, so we have a more standard one for when like all the kids want hot chocolate that is a 2+L one hehe.

[@cuttinglooselivinglife]

Fantastic video Nyssa 👏 Will watch this again, lot’s of great info in there. Love how diverse and easy going your use of the starter is. Have to give your focaccia recipe a crack with the hands on folds. As always, you’re a machine in that kitchen 👍🔥

[@OurSmallFootprint]

Hehe, Thank you Analia :D

[@juliamarple3785]

Wow, Weve been watching winter comin to get you!

[@OurSmallFootprint]

It's been such a weird season!

[@LifeWithMeAustralia]

It's always so relaxing watching you work with dough. 😊 scrolls yummm!

[@OurSmallFootprint]

I really enjoy dough work!

[@Char-lei]

Yay! I've been waiting for this! So many yummies! Bread is my favourite food group! I'm learning with mine as the kids have mostly moved out and its often just 2 or 3 of us so sometimes I'm feeling a bit overwhelmed with how much starter I end up with. Thank you for doing this! It's awesome to get ideas of things to do with it!

[@OurSmallFootprint]

It's easy to get overwhelmed with starter! I like to make a big batch and then just use some put the rest back in the fridge etc, I find that the easiest way for me, but everyone will have a method that fits how they work with their sourdough too! :D I do love that with so many of us I can make so many diff varieties of bread regularly but not eat large amounts hehe.

[@Char-lei]

@@OurSmallFootprint yes, we won't discuss how much bread I had to eat when I made my loaf of sourdough 😱 (the husband wasn't a fan)

[@OurSmallFootprint]

@@Char-lei Lol, what a hardship! :D

[@CH-vx8eu]

Great video 😊

[@OurSmallFootprint]

Thank You! :D

[@elizaC3024]

So many great recipes 😋.

[@OurSmallFootprint]

I need to get back into the swing of it all!

[@ruthpanee2297]

I am new to sourdough but I appreciate your videos and hope to be able to make your yummy forcasia bread cause it always looks so delicious. Thank you for all your hard work so that you can share with us. 😊

[@OurSmallFootprint]

Thank you Ruth, I hope it wasn't too long winded, it ended up a lot longer than I had planned!

[@stoneshillhomestead2569]

Love this video!! Thanks for sharing! Also thanks for stating that you double the recipes. I’ll remember not to double again. 😂

[@OurSmallFootprint]

Hehe, whoops! with 8 of us its just easier to make in bulk! :D. Once I eventually get the website done *sigh* lol, I'll put the quantities/servings the recipes make too.

[@charlotteh5783]

Love your content.

[@OurSmallFootprint]

Thank you Charlotte :D

[@punkyfish1977]

Fantastic video Nyssa. I hope you're all well 🖤🐈‍⬛

[@OurSmallFootprint]

It ended up awfully long winded lol, hopefully it helps!

[@punkyfish1977]

@@OurSmallFootprint Not long winded at all, I really enjoyed seeing how you used it . I appreciated the approach of not having to "baby" it, I'm new to gardening as well and I'm finding the same applies there. I'm going to attempt a starter again so I'll see how I get on, still hoping for the perfect focaccia 🤦‍♀️🤣🤣🤣💪

[@Emsta]

I'm so happy you make your pancakes as the ancestors whisper to you

[@OurSmallFootprint]

heh, sometimes its why its so hard to give recipes, I can give tips and methods on how I judge things, but I like things one way that someone else isn't necessarily going to like, makes it difficult!

[@Emsta]

@@OurSmallFootprint you just keep mixing til the batter tastes and looks right

[@mandiesplace]

Your brioche dough is so smooth! And the tortillas looked nice and soft I have not been able to make a good flour tortilla. I really enjoyed this video thank you so much for all the information! I have a starter that I’ve kept going for a few months and I have been confused about what to do with the “discard” I feel better about using it in a recipe that sits longer. I think I am most excited to try your pizza dough! I need to get a new pizza stone for the smoker because that’s how we cook them but your dough looks amazing!! Thank you!

[@OurSmallFootprint]

It's taken practice, but I'm super happy with my standard recipes and how they all come together now, and the rhythm I have with using the 'discard' :D. Thank you! :D

[@patriciaparker3172]

New to your channel 😊 Finding it very interesting and informative. Hi from Canada 🇨🇦

[@OurSmallFootprint]

Welcome! And thank you :)

[@sharonburling2262]

You are so clever! You make it look easy! I'm definitely going to try sourdough now! Thanks for the video, much appreciated

[@OurSmallFootprint]

There was lots of trial and error involved, but I think it is well worth the effort to figure out what works for you! :D

[@carolwhisenhunt7504]

Great video. I really enjoyed this. Ty.

[@OurSmallFootprint]

Thank you Carol! I'm glad, It ended up much longer than I had planned lol, but I couldn't figure out where I could trim it down!

[@ThorneyRose]

You have a looooong week!😋 Very very helpful tho. When are you going to release a cook book or booklet (aka a cooklet!) 😂 ok. I’ll stop. I live in Western Australia and have heat issues in my house; i.e. that is it’s mostly too hot. I’m loving having you being Aussie tho, you speaka my language! 🌹Rosie of Oz🇦🇺 & 🐶Omega the Cavalier🐶

[@OurSmallFootprint]

The weather plays a big part in sourdough! Every time the season changes I have to alter my method a little bit, its frustrating lol. Hopefully I can get the website up and the recipes can go there, it has been a long time coming though, I just run out of hours in the day!

[@cindydavidson8511]

You had great tips thank you

[@OurSmallFootprint]

Thank you Cindy! :D

[@marilyngandhi8571]

Hi from Ipswich, Queensland I really love you and your wonderful channel. I think I need to buy a Thermomix from you in the next few months.

[@OurSmallFootprint]

They’re an investment, but well worth it imo heh

[@77pJeffsgirl]

Your breads look delicious . 🍞

[@OurSmallFootprint]

Thank you! :D

[@patriciawhite1041]

Thank you for sharing you did a great job making all that bread I like bread but don't eat much bread all looked very good I could eat it. GOD BLESS YOU ALL ❤️ You always do a wonderful job to show us what you do thank you so much 🙏

[@OurSmallFootprint]

Thank you Patricia, I'm lucky with so many in this house I can bake a lot of bread without actually eating huge amounts lol.

[@paulamonaghan3280]

One word- YUM! I love bread but must be careful to how much of it that I eat. With butter and I am in heaven. All the recipes look absolutely amazing and tasty. Your family is lucky. I may try this but the weather here is so wild in Minnesota-one day cold and wet, dry and cold, hot and humid, etc. You get the idea. I do make rolls and sandwich bread and the weather does impact the results. At least I can gauge your results and see how I could adapt to my climate. Thanks for taking so much time to create this video.

[@OurSmallFootprint]

Weather is definitely an impact, I have to change the rhythm depending on the time of year, whether we have a wood stove going, whether rain drops the temp etc, it is definitely a bit more challenging! I am very lucky that with 8 people here, I can bake all sorts of breads but I don't actually eat huge amounts myself hehe.

[@kristiegillin9077]

This video was fascinating!! I’ve never tried sourdough. Maybe I should try it

[@OurSmallFootprint]

It can become a little bit of an obsession hehe, but I feel like it is worth it for me! :D

[@emmabadger1667]

I now see why my starter didnt work. Im going to give it another go. Thanks so much for all the time you take in making such informative videos ❤

[@OurSmallFootprint]

Good luck with the next try! :D

[@deedeeodonnell696]

Wow! I absolutely loved this video! I don’t eat bread but I found it very fascinating and educational and I so much appreciate the time you took to put it together for us! Bless you and your family 🐰🐰

[@OurSmallFootprint]

That's quite a compliment from a non bread eater/baker! hehe, thank you :D

[@anelleroux4882]

Thank you so much! Feeling inspired to start making my own sourdough!!!❤

[@OurSmallFootprint]

It's worth the learning curve i reckon :D

[@mplummer1574]

Thank you ❤

[@Dear_Kylie]

This was great. I found your channel about a week ago and have been binging your videos. Your sourdough info is also really helpful. Seeing you do as you explain is nice.

[@OurSmallFootprint]

Welcome :D. the video ended up far longer than I intended... whoops, but hopefully those that want the info find it helpful :D

[@hassinadahmani4879]

Thank you for sharing aĺl your work with us, you gave me awesome ideas❤❤ have a great day.

[@OurSmallFootprint]

I'm glad, it was a little more long winded than I had intended lol.

[@justinescotford9174]

Awesome and inspiring 😊

[@OurSmallFootprint]

Thank you Justine :D

[@shereetango3818]

Morena, from across the ditch, love your off grid life and food preps, I don't know if you could do off grid in Oz (coz of spiders but mostly snakes or bugs or toads lolz) and I can handle flies no probs., but happy that your doing it for you and your whanau … 😇 and i love your breads that you make from the start. Have a Great week, it's raining here no stop lolz,

[@OurSmallFootprint]

Hehe, you get used to them in the end! they just become part of the scenery! :DD Darryl is Kiwi and can't wait to bring me over the ditch and show me all his fave spots, once the kids are old enough to be left behind lol :D. No rain here, pros and cons, chilly though! :D

[@karolynforeman7529]

thanks so much..all the delectable bread types you made..amazing..learnt alot..regards

[@OurSmallFootprint]

I'm glad, it did end up a bit long winded hehe.

[@jacquibiggart1578]

Thanks!

[@OurSmallFootprint]

Thank you! Hopefully it is informative!

[@annamaria8755]

Awesome video! You make it look so easy.

[@OurSmallFootprint]

There was a lot of learning in the process, but I think it was worth the learning to get to the point I am now! :D

[@conniewach7872]

This was great and very helpful. T Y!

[@OurSmallFootprint]

I'm glad Connie, it ended up quite a bit more longwinded than I intended, whoops!

[@sharonsmart3984]

Enjoyed the vlog and it was very informative

[@OurSmallFootprint]

Hopefully there's some takeaways there for people :D

[@aussiemum0816]

Amazing thank you 😊

[@paperbark3754]

I've never used a sour dough starter and was curious to see what you did with it. With all the bread-based food u go through with ur very large family I think it was awesome to see how often you use it. I was really surprised. Hopefully this video will have other larger families considering using sour dough starter instead of a yeast for their bread products!

[@OurSmallFootprint]

It is definitely convenient, I do have yeast on the shelf and I definitely fall back on it occasionally, when the weather is bad and I just want some quick rolls etc! But putting the sourdough starter into rotation means that there's this constant churning of starting bread, cooking bread, eating bread kinda thing, you have fresh bread on the go, which is really nice! We'd never be able to store bread products that were pre made, but it would be a lot more expensive too. We do rely on bread a bit more heavily towards the end of the 6 weeks, its a good bulking side, I'm trying to bring beans and stuff more into our diet to use those as well but meh, bread is yummy! :D

[@hollyfink6168]

Love this video! Learned so much! Gonna try again. Thank You!

[@OurSmallFootprint]

I wish you all the success! :D. It ended up awfully long winded lol.

[@robynclarke5274]

Another great video on sour dough, thanks.

[@OurSmallFootprint]

You are welcome :D

[@angelaelphinstone5273]

Bloody brilliant! Thank you!!!!

[@OurSmallFootprint]

It ended up far longer than I intended!

[@angelaelphinstone5273]

@@OurSmallFootprint I think it was well worth the length, I could have even watched longer lol

[@saravillareal6012]

Everything looks yummy 😋

[@OurSmallFootprint]

Bread is good, I'm lucky I have so many people to share with so I don't eat a whole lot lol.

[@nettewalker4758]

Really enjoyed this vlog. I love the look of your focaccia, mine never puffs as much as yours. I have tried your starter recipe but mine never really did anything. With winter around the corner I have abandoned it until summer. Used the last in a focaccia but it didn't rise & although nice it was very dense. Keep up the great vlogs.

[@OurSmallFootprint]

Winter definitely makes it harder, I totally think with focaccia you need to let it go far longer than you think you do, it is almost over proofed! Sometimes I make the dough in the evening and its not even ready to bake until midday the next day!

[@marygarcia5449]

Awesome 🤩 video!! I would love to give this a try, but it’s just to tempting for my husband! He’s gluten free 😢. I had made Becky from acre homesteads one hour dinner rolls at Easter, low and behold- the hubs ended up eating almost all of them, and paid for it dearly!! 😱 he was so constipated and had the worst belly aches ever! 😢poor thing! I wish there was some kind of gluten free version of this!! But anywho, I very much enjoyed watching the video and all of the dishes looked delicious, especially the apple 🍎 ones!!! Yummy 😋

[@OurSmallFootprint]

I think a lot of people do gluten free versions of sourdough, like anything gluten free, there's a few tweaks to do with it, I don't tend to bother now that everyone can tolerate gluten, I do find that the long fermented stuff is much easier for everyone to tolerate rather than the quick breads though!

[@marygarcia5449]

@@OurSmallFootprint I did read an article about how some people that have started grinding their own wheat berries, are actually able to tolerate the amount of gluten in their bread. Leading up to, what else are the factories using in the breads. It was a good read. Not sure if it is true or not though because now you have to take everything with a grain of salt as they saying goes.

[@OurSmallFootprint]

@@marygarcia5449 I think a lot of it depends on why you're intolerant, like if you are gluten intolerant then you are gluten intolerant! But if you are intolerant to some of the preservatives used in bread making than making homemade bread might help alleviate that, or as you say, if it is the chemicals that can be added to the wheat then maybe grinding your own wheat berries would help, some people find different varieties of wheat are more tolerated than others too. I think it takes experimentation. My kids were all cows milk protein intolerant as babies, as they got older the allergist suggested trying them on fermented dairy, so they all tolerate yoghurt and kefir etc fine now (and may tolerate more straight dairy, I just don't want the repercussions of trying that lol) So a little bit of experimentation can sometimes open up new avenues.

[@alisonshanahan9529]

@@marygarcia5449 I watched a sourdough baker who proved their bread in the fridge for 48 hours, which meant the gluten was used up and no longer existed in the dough. Her husband is Gluten Free and has zero problems with her bread. I believe it was Permaculture Farm on utube.

[@christinehanna1699]

If you had a Bluetti or other portable solar power stations , could you dehydrated or freeze dry sourdough starter and just add water to make it alive again so you could do a bunch at one time and then vacuum seal the rest dried sourdough starter? That sure would make your life a little bit easier if you can .. great video as always 👣

[@OurSmallFootprint]

Yes, dehydrating starter would be great, but a running the dehydrator is an issue, we’ll figure it out though!

[@susanwilliams1881]

Yes website for recipes

[@OurSmallFootprint]

I'm trying Susan lol, I know, I know! :DD

[@marlies7444]

I truly enjoyed watching your video with so much inspiration and how I really like how you explain things. I was wondering about one thing so. It looks like the bottom of your baked goods are more done looking than the top. Is it due to the oven type that you bake them in? I know I would eat it as well, just wondering. Many years ago I used to make sourdough myself. Just the loaf kind. I baked them in a standard over so.

[@OurSmallFootprint]

Definitely hehe, I use a hooded barbecue, so it is LPG/Propane and it has open grill on the bottom, I then use some stainless steel colanders to lift the trays up a bit and put the trays on there, but to keep the temp up enough for the bread products it has a tendency to burn the bottom a bit! One half of the bbq is a solid plate and the other half is a grill plate, I've been trying to hunt down another solid plate because I think that would help diffuse the heat a little more as well, but it really depends on ambient temps too, when its cold out I have to crank the burners more to keep the space hot etc! Lol, I'm in the market for a nice wood stove but they're expensive! :D

[@elizaC3024]

I have still not managed to get a sourdough to survive. Most likely due to my neglecting it to much😅😅. With it just being the two of us, I don't bake as much.

[@OurSmallFootprint]

Neglect has definitely been an issue in my kitchen lately

[@elizaC3024]

@@OurSmallFootprint You have lots on your plate, and you are doing fabulous managing all that you do.

[@rowenasutton548]

Always great videos. I have a long forgotten starter in the back fridge, do you stir in the hooch our pour off?

[@OurSmallFootprint]

I stir it in personally and then give a really good feeding but some prefer to pour it off

[@keeperofthehomestead9193]

I'm one of those people who get intimidated by sourdough. I always seem to "kill off' my sourdough starters.

[@OurSmallFootprint]

There is definitely a learning curve right at the beginning, but I personally, think it is really worth pushing through! I am intending to figure out dehydrating some of my starter and I might offer it up for postage costs! Having someone elses to start from is always great, and its not a fail to use a pre established starter to work on yours! I highly suggest it if your biggest hold back is getting that starter going :D. It can be so much fun! :D

[@kcdrapes]

Quick question we are uk in a very wet climate and I find the 100 % hydration mates the focaccia quite wet would it be better to do less water more flour?

[@OurSmallFootprint]

If you find your starter to sloppy, it is perfectly fine to do it a lower hydration, you just need to be aware (if you want to be all sciency) that adding it to your recipe, it will affect the hydration of the actual recipe as well. But I don’t get hung up on that, I judge my doughs by feel and even though I follow a recipe (normally one I’ve tweaked to suit me) if the weather is wet or humid I have been known to add a bit more flour because the dough just doesn’t feel quite right

[@karenyoho1466]

It appears that every item you make is (to my standards) burned. I just started watching you so I'm not sure... Do you have any oven? And is your kitchen outside?

[@OurSmallFootprint]

We live off grid, all my cooking was until only a couple of weeks ago, done on a gas camp chef and a hooded bbq. We like colour on our food, so generally speaking things aren’t what would be (to our standard) classed as burnt here :) but I do have mishaps being that my kitchen is on a patio and I was using only a hooded bbq and I share the mishaps as well as the successes.

[@shirleymorgan9254]

How do you start the sourdough? I have never done it before.

[@OurSmallFootprint]

I do have a video on how I start mine - kzbin.info/www/bejne/gZyTk2SeatxobZI But you can quite often find someone local or a local bakery that is happy to share a blob of their starter with you as well!

[@luvspugs9763]

Do you have an Amazon wishlist?

[@OurSmallFootprint]

I did set one up at some point, but I'm really slack about maintaining any of it, I will have another look at it and put the link in my description :)

[@spookbeyourself]

i was minus 4 last night and monday night was minus 6

[@OurSmallFootprint]

Only got down to -2.5 this morning, a bit warmer lol

[@cinapoowee7582]

Nyssa, could you please check your messages on Facebook. It won't allow me to post here.