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    The Cowboy Way Sourdough CookBook (digital copy)
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The goal… To live a simple and quiet life and wor The goal… To live a simple and quiet life and working hard with your hands There’s so much joy, abundance and bounty surrounding us when we take the time to stop the noise and the distractions and focus on where we’re at We can truly bloom right where we’re planted It can’t be done for us but WE can cultivate it! Every day I’m constantly amazed at the goodness and richness of where we live. That saying of stop and smell the roses is so true! But even with an ever growing to do list, the hard work of my hands, reminds me that I can embrace this same joy in all I do I don’t need the drama, life is sweeter without it. follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #homestead #homesteading #homemaker #homemakerlife #homesteadlife
The goal… To live a simple and quiet life and wor The goal… To live a simple and quiet life and working hard with your hands There’s so much joy, abundance and bounty surrounding us when we take the time to stop the noise and the distractions and focus on where we’re at We can truly bloom right where we’re planted It can’t be done for us but WE can cultivate it! Every day I’m constantly amazed at the goodness and richness of where we live. That saying of stop and smell the roses is so true! But even with an ever growing to do list, the hard work of my hands, reminds me that I can embrace this same joy in all I do I don’t need the drama, life is sweeter without it. follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #homestead #homesteading #homemaker #homemakerlife #homesteadlife
This is real bread It’s made with simple ingredie This is real bread It’s made with simple ingredients: flour, water, starter, salt Yet we can’t dismiss the most incredible part: the fresh milled flour This loaf right here is made with @grandtetonfamily hard red wheat and was the dreamiest dough to make {im sending you some fresh milled resources just comment GRAIN and I’ll get those sent right over} Did you know: Freshly milled flour has a deeper nutrient profile: more vitamins and minerals available for our bodies. This happens because you’re not sifting out the bran, germ, or middlings or using chemicals to whiten the flour or adding chemical preservatives that extend shelf life. Whole grains can help regulate blood sugar, sustain energy, boost metabolism, satisfy hunger and decrease cravings (due to fiber and protein in the berry) Food really is medicine when we take the time to slow down and create. we can get a much better product that brings us new flavors, different nutrients and enhances the baking experience. And I’m a big advocate for bake bread the way you like it. This is how I like bread. An no this loaf is far from dense. This loaf is actually MASSIVE! It filled my 7qt @staub_usa Dutch oven and was so light and fluffy. (Don’t judge a book by its cover and not all sourdough breads need to have giant holes in them 😉) 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 follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
This is real bread It’s made with simple ingredie This is real bread It’s made with simple ingredients: flour, water, starter, salt Yet we can’t dismiss the most incredible part: the fresh milled flour This loaf right here is made with @grandtetonfamily hard red wheat and was the dreamiest dough to make {im sending you some fresh milled resources just comment GRAIN and I’ll get those sent right over} Did you know: Freshly milled flour has a deeper nutrient profile: more vitamins and minerals available for our bodies. This happens because you’re not sifting out the bran, germ, or middlings or using chemicals to whiten the flour or adding chemical preservatives that extend shelf life. Whole grains can help regulate blood sugar, sustain energy, boost metabolism, satisfy hunger and decrease cravings (due to fiber and protein in the berry) Food really is medicine when we take the time to slow down and create. we can get a much better product that brings us new flavors, different nutrients and enhances the baking experience. And I’m a big advocate for bake bread the way you like it. This is how I like bread. An no this loaf is far from dense. This loaf is actually MASSIVE! It filled my 7qt @staub_usa Dutch oven and was so light and fluffy. (Don’t judge a book by its cover and not all sourdough breads need to have giant holes in them 😉) 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 follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
Tell me the most creative thing your spouse has ev Tell me the most creative thing your spouse has ever done that’s worked?! #solarsmokin is a new one for me and I’m here for it! A new level to outdoor cooking has been unleashed On tonight’s menu @traegergrills smoked chicken quarters follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #traegernation #smokedchicken #solarpowered #husbands
Tell me the most creative thing your spouse has ev Tell me the most creative thing your spouse has ever done that’s worked?! #solarsmokin is a new one for me and I’m here for it! A new level to outdoor cooking has been unleashed On tonight’s menu @traegergrills smoked chicken quarters follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #traegernation #smokedchicken #solarpowered #husbands
Key facts you need to know: I was completely hand Key facts you need to know: I was completely hands off while my starter took a snooze in the fridge. That means I DID NOT feed it weekly. My great grandfather always taught us, if you’re not using it, you’re not touching it. Because of how I prepared it first the fridge, I had minimal hooch. HOOCH IS NOT BAD! (Please read that again!) Hooch is a byproduct of fermentation. It’s a sign it’s hungry and it acts as a protective layer to your starter. One feed and I’m back to baking! Now this initial feeding after three and a half months is critical! First of all my great grandfather didn’t teach us to feed based upon ratios. But if you’re a ratio person this feed will look like a 1:5:5 or 1:10:10 (starter:water:flour) Second, you need to know on a large feeding like in showing you in the video you cannot expect your starter to become active in 4 hours. It’s going to take time to feed on this amount of flour. You should be reaching peak activity in more like 12-24 hours Why the large feeding? I knew it’d be hungry. I wanted to ensure strength. I wanted to ensure balance (of good bacteria and yeast) so I fed it accordingly. My hope is that you’ll see sourdough can be a part of your life without having your life revolve around sourdough. Sourdough is hardy and flexible Still have a question about this? Head to the comments and let me know!! But if you’d like the resources to how I feed, how I prepare my starter for the fridge and more on hooch, comment LINK and I’ll get those sent over
Key facts you need to know: I was completely hand Key facts you need to know: I was completely hands off while my starter took a snooze in the fridge. That means I DID NOT feed it weekly. My great grandfather always taught us, if you’re not using it, you’re not touching it. Because of how I prepared it first the fridge, I had minimal hooch. HOOCH IS NOT BAD! (Please read that again!) Hooch is a byproduct of fermentation. It’s a sign it’s hungry and it acts as a protective layer to your starter. One feed and I’m back to baking! Now this initial feeding after three and a half months is critical! First of all my great grandfather didn’t teach us to feed based upon ratios. But if you’re a ratio person this feed will look like a 1:5:5 or 1:10:10 (starter:water:flour) Second, you need to know on a large feeding like in showing you in the video you cannot expect your starter to become active in 4 hours. It’s going to take time to feed on this amount of flour. You should be reaching peak activity in more like 12-24 hours Why the large feeding? I knew it’d be hungry. I wanted to ensure strength. I wanted to ensure balance (of good bacteria and yeast) so I fed it accordingly. My hope is that you’ll see sourdough can be a part of your life without having your life revolve around sourdough. Sourdough is hardy and flexible Still have a question about this? Head to the comments and let me know!! But if you’d like the resources to how I feed, how I prepare my starter for the fridge and more on hooch, comment LINK and I’ll get those sent over
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