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Can I be honest?! Sourdough should not feel like Can I be honest?! Sourdough should not feel like you’re taking care of another child. If it feels like this, and you’re not loving it, keep reading Caring for a sourdough shouldn’t be fussy or time consuming. It should be quick: feed and move on Not the 15 extra steps I see currently being shared For over 30 years this is the way I’ve known to care for and nurture a sourdough starter My great grandfather was a cowboy who rode the range with his starter and cared for it for many many years. Let me tell you something- cowboys don’t do FUSSY. They want to get the task handled and get a move on. There is no coddling, there’s no special treatment. I grew up with sourdough and have seen how hardy and flexible and resilient it truly is. My great grandfather taught us: if you’re not baking with sourdough, it’s hands off and lives in the fridge What I gleaned is that sourdough can be a part of your life but your life DOES NOT need to revolve around sourdough. There is a freedom that comes with the Cowboy Way of sourdough!! Here’s the short version of the Cowboy Way: • we don’t discard • we only feed our starter when we want to bake • we keep our starters in the fridge • we keep a small amount of a mother starter at all times • we don’t feel pressured into making recipes we don’t typically eat • we don’t spend a fortune on flour because we aren’t discarding • we let sourdough be a part of our life • we don’t let our lives revolve around sourdough If this sounds like the style of sourdough you want to be a part of, stick around. Comment Cowboy to get more FREE resources sent your way My name is Boots and I’m sharing about the COWBOY WAY of sourdough. It’s the way my great grandfather taught us to care for and use sourdough. Sourdough has always been a part of my life. 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: I can’t stop sharing this because I daily get messages saying DO I REALLY NEED TO FEED MY STARTER DAILY? Rest in comments 👇🏽
Can I be honest?! Sourdough should not feel like Can I be honest?! Sourdough should not feel like you’re taking care of another child. If it feels like this, and you’re not loving it, keep reading Caring for a sourdough shouldn’t be fussy or time consuming. It should be quick: feed and move on Not the 15 extra steps I see currently being shared For over 30 years this is the way I’ve known to care for and nurture a sourdough starter My great grandfather was a cowboy who rode the range with his starter and cared for it for many many years. Let me tell you something- cowboys don’t do FUSSY. They want to get the task handled and get a move on. There is no coddling, there’s no special treatment. I grew up with sourdough and have seen how hardy and flexible and resilient it truly is. My great grandfather taught us: if you’re not baking with sourdough, it’s hands off and lives in the fridge What I gleaned is that sourdough can be a part of your life but your life DOES NOT need to revolve around sourdough. There is a freedom that comes with the Cowboy Way of sourdough!! Here’s the short version of the Cowboy Way: • we don’t discard • we only feed our starter when we want to bake • we keep our starters in the fridge • we keep a small amount of a mother starter at all times • we don’t feel pressured into making recipes we don’t typically eat • we don’t spend a fortune on flour because we aren’t discarding • we let sourdough be a part of our life • we don’t let our lives revolve around sourdough If this sounds like the style of sourdough you want to be a part of, stick around. Comment Cowboy to get more FREE resources sent your way My name is Boots and I’m sharing about the COWBOY WAY of sourdough. It’s the way my great grandfather taught us to care for and use sourdough. Sourdough has always been a part of my life. 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: I can’t stop sharing this because I daily get messages saying DO I REALLY NEED TO FEED MY STARTER DAILY? Rest in comments 👇🏽
Why is it so therapeutic to watch the side of the Why is it so therapeutic to watch the side of the bowl and see all of your ingredients creaming and mixing together? We’ve talked about this before but my @boschmixers is a WORKHORSE in my kitchen. And it’s getting better with the new clear bowl from @nutrimill It pours and has an easy to hold handle. Brilliantly designed to see what you’re mixing and you can still mix that 14- 1 pound dough when using the Bosch base. (And for those of you with the artiste, this bowl fits too!) So whether you want to bake a cake, knead some pizza dough or whip marshmallows, you’ll definitely want to check this new bowl out! What should we bake next? Happy Baking! 👩🏻‍🍳 ~Boots PS comment MIXER for details on my bowl and mixer PPS: the recipe I’m making is using fresh milled einkorn flour from @grandtetonfamily follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
Why is it so therapeutic to watch the side of the Why is it so therapeutic to watch the side of the bowl and see all of your ingredients creaming and mixing together? We’ve talked about this before but my @boschmixers is a WORKHORSE in my kitchen. And it’s getting better with the new clear bowl from @nutrimill It pours and has an easy to hold handle. Brilliantly designed to see what you’re mixing and you can still mix that 14- 1 pound dough when using the Bosch base. (And for those of you with the artiste, this bowl fits too!) So whether you want to bake a cake, knead some pizza dough or whip marshmallows, you’ll definitely want to check this new bowl out! What should we bake next? Happy Baking! 👩🏻‍🍳 ~Boots PS comment MIXER for details on my bowl and mixer PPS: the recipe I’m making is using fresh milled einkorn flour from @grandtetonfamily follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
Comment BASKET and I’ll meet you in your messages Comment BASKET and I’ll meet you in your messages with a link to my favorite proofing basket, how to care for your basket and a blog where I discuss the minimum baking tools needed The very first thing: I 100% do not like silicone bannetons nor do I recommend them. Why? Because they do nothing to help wick away any of the excess moisture in fact, it actually causes your loaf to sweat a little bit more therefore it sticks to that silicone banneton. When you flip the banneton over onto parchment or your bread sling, it’s a horrible mess and you end up ruining the aesthetic of your loaf and all of your hard work to try and help keep the fermentation bubbles intact. I love using rice flour to coat my bannetons. All purpose flour will just be reabsorbed back into your loaf re-introducing gluten to your long fermented dough and it’s gonna stick. Can’t tolerate rice flour? Try linen lined baskets like the ones from @feinbackhaus what should you look for in a banneton? Natural Materials like woodpulp or cotton rope based bannetons are phenomenal I showcase the @bulkabaskets in the video and if you’re thinking, what’s a banneton? It is a bread basket specifically for cold fermentation, and sourdough bread. Always use rice flour so that your dough doesn’t stick. And yes, I’m all for using what you have. Do you need to run out and buy a banneton?! No. Use a bowl and tea towel but when you’re ready to level up, invest in good quality bannetons. 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 Pps, the dough in the video is cold from refrigeration
Comment BASKET and I’ll meet you in your messages Comment BASKET and I’ll meet you in your messages with a link to my favorite proofing basket, how to care for your basket and a blog where I discuss the minimum baking tools needed The very first thing: I 100% do not like silicone bannetons nor do I recommend them. Why? Because they do nothing to help wick away any of the excess moisture in fact, it actually causes your loaf to sweat a little bit more therefore it sticks to that silicone banneton. When you flip the banneton over onto parchment or your bread sling, it’s a horrible mess and you end up ruining the aesthetic of your loaf and all of your hard work to try and help keep the fermentation bubbles intact. I love using rice flour to coat my bannetons. All purpose flour will just be reabsorbed back into your loaf re-introducing gluten to your long fermented dough and it’s gonna stick. Can’t tolerate rice flour? Try linen lined baskets like the ones from @feinbackhaus what should you look for in a banneton? Natural Materials like woodpulp or cotton rope based bannetons are phenomenal I showcase the @bulkabaskets in the video and if you’re thinking, what’s a banneton? It is a bread basket specifically for cold fermentation, and sourdough bread. Always use rice flour so that your dough doesn’t stick. And yes, I’m all for using what you have. Do you need to run out and buy a banneton?! No. Use a bowl and tea towel but when you’re ready to level up, invest in good quality bannetons. 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 Pps, the dough in the video is cold from refrigeration
We’re getting salty! Salt gets a bad wrap. We t We’re getting salty! Salt gets a bad wrap. We try to decrease it or ditch it altogether and think it’s not necessary but au contraire mon frère! {My salty words might sting} Salt ENHANCES flavor to your sourdough creations And With fermentation salt is needed! It actually aids in fermentation. Yielding a better product So if your bread is tasting flat and lackluster: CHANGE YOUR SALT and use at least the amount specified in the recipe (and yes if I am using salted butter in a recipe, I am still using the same amount of salt from that recipe too) When adding salt to your bread, DONT add it right on top of your sourdough starter, DO add it in with your flour to be incorporated. Sourdough starter plus salt on their own will yield a dead starter BUT incorporated with other ingredients you’ll aid in fermentation which yields flavor and growth. Ditch the generic table salt and swap it for a better for you, more flavorful salt! Which one you ask? Comment SALT and I’ll meet you in your messages. And no I don’t delay adding my salt. I add it right into my mixing step. I keep it simple so I don’t forget (and I’ve not noticed a difference in my baking by delaying the addition of it) The one I love and prefer offers you an opportunity where you can taste the difference and contains trace minerals that you can see and taste. If this was helpful drop a 🧂 in the comments Comment Salt For my favorite salt (and the only one I use in my kitchen)
We’re getting salty! Salt gets a bad wrap. We t We’re getting salty! Salt gets a bad wrap. We try to decrease it or ditch it altogether and think it’s not necessary but au contraire mon frère! {My salty words might sting} Salt ENHANCES flavor to your sourdough creations And With fermentation salt is needed! It actually aids in fermentation. Yielding a better product So if your bread is tasting flat and lackluster: CHANGE YOUR SALT and use at least the amount specified in the recipe (and yes if I am using salted butter in a recipe, I am still using the same amount of salt from that recipe too) When adding salt to your bread, DONT add it right on top of your sourdough starter, DO add it in with your flour to be incorporated. Sourdough starter plus salt on their own will yield a dead starter BUT incorporated with other ingredients you’ll aid in fermentation which yields flavor and growth. Ditch the generic table salt and swap it for a better for you, more flavorful salt! Which one you ask? Comment SALT and I’ll meet you in your messages. And no I don’t delay adding my salt. I add it right into my mixing step. I keep it simple so I don’t forget (and I’ve not noticed a difference in my baking by delaying the addition of it) The one I love and prefer offers you an opportunity where you can taste the difference and contains trace minerals that you can see and taste. If this was helpful drop a 🧂 in the comments Comment Salt For my favorite salt (and the only one I use in my kitchen)
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