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Recipe

how to make the flakiest sourdough pie crust

How to Make Black Bottom Pie

How to make whipped cream frosting with just four ingredients and without a pudding mix

Sourdough snickerdoodles on a cookie sheet

The Best Sourdough Snickerdoodle

Comment BREAD for my FREE bread series sent straig

Comment BREAD for my FREE bread series sent straight to your inbox. I’ll link both my artisan and croissant loaf tutorials AND directions to making a sourdough starter

your struggle with making bread ends today. If you were wanting to bake bread successfully in 2026, friend, I am here to help you and guide you.

I do not want to see you struggle, which is why I created these step-by-step instructions, that also have video resources to show what I’m doing, you can hear what I’m looking for, you can see my dough and I have loads of tips in the captions of the videos as well as my blog

Don’t worry! The videos are slowed way down. You get to see, hear and read everything I’m looking for and doing with my dough.

Start your sourdough era today!

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life.

My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

PS, what do you want to learn about next with sourdough? Tell me in the comments

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter #homemadebread

Comment BREAD for my FREE bread series sent straig

Comment BREAD for my FREE bread series sent straight to your inbox. I’ll link both my artisan and croissant loaf tutorials AND directions to making a sourdough starter

your struggle with making bread ends today. If you were wanting to bake bread successfully in 2026, friend, I am here to help you and guide you.

I do not want to see you struggle, which is why I created these step-by-step instructions, that also have video resources to show what I’m doing, you can hear what I’m looking for, you can see my dough and I have loads of tips in the captions of the videos as well as my blog

Don’t worry! The videos are slowed way down. You get to see, hear and read everything I’m looking for and doing with my dough.

Start your sourdough era today!

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life.

My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

PS, what do you want to learn about next with sourdough? Tell me in the comments

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter #homemadebread

Sharing my opinion and it’s always a bit controver

Sharing my opinion and it’s always a bit controversial

Please know I’m not telling you how to bake. I am sharing the WHY behind why I create my recipes with active starter and why the cold fermentation time is a minimum of 24 hours.

Just because you add sourdough to a recipe does not make it “healthy” or easier to digest.

Sourdough is a ferment so let your recipe ferment and harness its power.

If you’re adding sourdough discard and baking right away you are:
Adding moisture and adding flavor and a binding agent

But unless you ferment it, it’s not going to be easier on your gut nor is that recipe fermented. (The sourdough starter is fermented but the recipe as a whole is not. )

Instead, swap out that discard for active starter and let it ferment for at least 24 hours.

Fermentation allows the flour to be broken down better and some of the sugars to be used as “food” for the fermentation process.

Some of those other sourdough benefits that come with longer fermentation:
Boost the amounts of vitamins and minerals, help regulate your metabolism, enhance mood and energy, improve weight control, decrease the risk of cardiovascular disease, decrease the likelihood of type two diabetes, help, reduce serum, cholesterol, better, glucose control, provides pre-and probiotics, reduces phytic acid, reduces, gluten, extends the shelf life of your bread, improves flavor, gives you better texture and then of course there’s nothing like fresh baked bread

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life.

My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

Sharing my opinion and it’s always a bit controver

Sharing my opinion and it’s always a bit controversial

Please know I’m not telling you how to bake. I am sharing the WHY behind why I create my recipes with active starter and why the cold fermentation time is a minimum of 24 hours.

Just because you add sourdough to a recipe does not make it “healthy” or easier to digest.

Sourdough is a ferment so let your recipe ferment and harness its power.

If you’re adding sourdough discard and baking right away you are:
Adding moisture and adding flavor and a binding agent

But unless you ferment it, it’s not going to be easier on your gut nor is that recipe fermented. (The sourdough starter is fermented but the recipe as a whole is not. )

Instead, swap out that discard for active starter and let it ferment for at least 24 hours.

Fermentation allows the flour to be broken down better and some of the sugars to be used as “food” for the fermentation process.

Some of those other sourdough benefits that come with longer fermentation:
Boost the amounts of vitamins and minerals, help regulate your metabolism, enhance mood and energy, improve weight control, decrease the risk of cardiovascular disease, decrease the likelihood of type two diabetes, help, reduce serum, cholesterol, better, glucose control, provides pre-and probiotics, reduces phytic acid, reduces, gluten, extends the shelf life of your bread, improves flavor, gives you better texture and then of course there’s nothing like fresh baked bread

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life.

My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

Let’s make sourdough simple again! My great grand

Let’s make sourdough simple again!

My great grandfather taught us that when we are not baking our sourdough starter lives in the fridge and there is absolutely no need to touch it or feed it on the weekly basis. So if I’m not baking, I am 100% hands off. I only feed my starter when I am baking.

How often I bake is really determined by my meal plan for that week any special events I have going on or if I need to fill the freezer. So I could bake every week or it could be once a month or I even just went all summer long. (3.5 months) with my starter being left in the fridge.

Two feeding habits to implement if you’re maintaining your starter in the fridge:
-Remove your starting amount when your whole mixture is peaked and active when you are returning it to the fridge
-Feed on the heavier side of flour I always add just a bit more flour than what I need for the recipe because my starter likes to be thicker

HERES my baking rhythm:
When I bake, I look to see what my recipe needs/calls for.
-Remove my starter from the fridge
-Feed my starter according to the recipe (message me for the math)
-Let rest to become active
-Place the lid to my jar as a reminder to reserve my starting amount
-Once active remove my starting amount
-Then get to mixing and into the rest of the recipe

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life. My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

PS, what do you want to learn about next with sourdough? Tell me in the comments

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#Theflouringhome #sourdoughthecowboyway #sourdough #sourdoughbread #sourdoughbaking sourdoughstarter bread breadmaking sourdoughscoring levain sourdoughlove sourdoughloaf greatgrandpasstarter johnstonsourdough bakingfromscratch idaho idahoblogger

Here’s what you need to start doing… Bless your f

Here’s what you need to start doing…

Bless your future self

Why bake one when you can (and should) bake two

It’s not all that much extra work to double a recipe.

The added volume doesn’t add anything to your time investment because you’re already baking

So when you bake, bake one for now, and a second for later.

Sourdough freezes incredibly well!

I will freeze whole loaves, rolls, and more!

But here’s something else you should know. Sourdough is a process and truthfully, it shouldn’t be sped up. Sourdough relies on fermentation to give you a better gut friendly product and sourdough acts as your leavening agent. By rushing you loose that.

So when you NEED a loaf of bread but forgot to plan ahead look to your freezer to have a backup already done and take a moment to say thank you to your former self who has now blessed your future self.

Want to learn more? Comment YEAR ROUND to learn about my year round baking strategy to help you fill your freezer and build up your inventory

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life.

My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

PS, what do you want to learn about next with sourdough? Tell me in the comments

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#Theflouringhome #sourdoughthecowboyway #sourdough #sourdoughbread #sourdoughbaking sourdoughstarter bread breadmaking sourdoughscoring levain sourdoughlove sourdoughloaf greatgrandpasstarter johnstonsourdough bakingfromscratch idaho idahoblogger

Let’s make sourdough simple again! My great grand

Let’s make sourdough simple again!

My great grandfather taught us that when we are not baking our sourdough starter lives in the fridge and there is absolutely no need to touch it or feed it on the weekly basis. So if I’m not baking, I am 100% hands off. I only feed my starter when I am baking.

How often I bake is really determined by my meal plan for that week any special events I have going on or if I need to fill the freezer. So I could bake every week or it could be once a month or I even just went all summer long. (3.5 months) with my starter being left in the fridge.

Two feeding habits to implement if you’re maintaining your starter in the fridge:
-Remove your starting amount when your whole mixture is peaked and active when you are returning it to the fridge
-Feed on the heavier side of flour I always add just a bit more flour than what I need for the recipe because my starter likes to be thicker

HERES my baking rhythm:
When I bake, I look to see what my recipe needs/calls for. (See the reel right before this one)
-Remove my starter from the fridge
-Feed my starter according to the recipe (math below)
-Let rest to become active
-Place the lid to my jar as a reminder to reserve my starting amount
-Once active remove my starting amount
-Then get to mixing and into the rest of the recipe

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life. My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

PS, what do you want to learn about next with sourdough? Tell me in the comments

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#Theflouringhome #sourdoughthecowboyway #sourdough #sourdoughbread #sourdoughbaking sourdoughstarter bread breadmaking sourdoughscoring levain sourdoughlove sourdoughloaf greatgrandpasstarter johnstonsourdough bakingfromscratch idaho idahoblogger

Here’s what you need to start doing… Bless your f

Here’s what you need to start doing…

Bless your future self

Why bake one when you can (and should) bake two

It’s not all that much extra work to double a recipe.

The added volume doesn’t add anything to your time investment because you’re already baking

So when you bake, bake one for now, and a second for later.

Sourdough freezes incredibly well!

I will freeze whole loaves, rolls, and more!

But here’s something else you should know. Sourdough is a process and truthfully, it shouldn’t be sped up. Sourdough relies on fermentation to give you a better gut friendly product and sourdough acts as your leavening agent. By rushing you loose that.

So when you NEED a loaf of bread but forgot to plan ahead look to your freezer to have a backup already done and take a moment to say thank you to your former self who has now blessed your future self.

Want to learn more? Comment YEAR ROUND to learn about my year round baking strategy to help you fill your freezer and build up your inventory

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life.

My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

PS, what do you want to learn about next with sourdough? Tell me in the comments

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#Theflouringhome #sourdoughthecowboyway #sourdough #sourdoughbread #sourdoughbaking sourdoughstarter bread breadmaking sourdoughscoring levain sourdoughlove sourdoughloaf greatgrandpasstarter johnstonsourdough bakingfromscratch idaho idahoblogger

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About
Sourdough
DIY/Homemade
- Hunting
- Gardening
Pantry
- Food Preservation
  - Preparedness
- Kitchen essentials
Recipe
Wellness
Shop
Privacy Policy

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