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Have strawberries? Plant those runners and get mo Have strawberries? Plant those runners and get more plants. Shari’s Berries is getting a facelift! And I take my berries seriously Our goal is to double production for next year. We harvested 20 pounds of strawberries this year which will be more than enough for a case of jam for our cantry shelves but we’d love to set aside more for the freeze dryer and freezer to have all year long This process is really quite simple: Im using the @bootstrapfarmer pots filled with a potting soil Make sure your soil is damp, place a nodule on top of the soil and anchor it down. My husband made me these horseshoe shaped metal brads to be mine. Pin the nodule down and water daily. Come back to it in a few weeks, snip the umbilical cord and plant in your desired location. When I plant mine, I’ll be sure to also use the @redmondagriculture Mineralyte and soil probiotics Stay tuned for planting day! follow along for more Simple From Scratch Nourishing Recipes gardening and food preserving tips @theflouringhome
For the sake of science, I left my bowl with way m For the sake of science, I left my bowl with way more starter leftover than normal. I had a giant feeding to get YOU more starter in the dehydrator which means starter residue all over my bowl My usual steps for cleaning up sourdough is: Using a plastic bench scraper, scrape every last bit of start out and into my recipe (#nostarterleftbehind) This is one of the huge perks of using a bowl to feed is easier cleanup!! Then I add soap and water and let it sit If you haven’t heard of @doughdissolve yet, let me introduce you to it Dough Dissolve is a specially formulated soap specific to dough. The natural enzymes break down starter and dissolve it so that way sourdough starter doesn’t adhere to your pipes! As someone who is sensitive to hand and dish soap I was a little skeptical but I have absolutely NO reaction to this soap 🙌🏽 For the easy button link to shop, comment DOUGH and I’ll send it right over
Feeling feisty and definitely won’t delete later… Feeling feisty and definitely won’t delete later… Here’s what you need to know… (Comment COWBOY for more resources!) This is the only method for maintaining my active and established sourdough starter that I know. It’s the method my great grandfather taught us, what my dad did growing up and how I practice sourdough. I grew up with sourdough and have seen how hardy and flexible and resilient it truly is. For over 30 years, this is what I’ve known to be true But first, I don’t place my starter in the fridge haphazardly. Some key tips if you like this cowboy method of doing sourdough: -Remove your starting amount when your whole mixture is peaked and active when you return 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 the 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 -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 Once active then you remove your 1/4 cup (your starting starter amount) and what’s left is what you use to bake with 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? Or just have a question, Tell me in the comments follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
(Reply HERB to learn more about chicory) I’ve bee (Reply HERB to learn more about chicory) I’ve been paying more attention to the “weeds” in my yard and realizing they’re only weeds if they’re not where I want them to be But more than that, it’s realizing many plants we call weeds are actually forage-able! Chicory being one of them What plant have you seen lately that you’ve learned to love but once thought of as a weed?? follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #gardening #gardenlife #inmygardentoday #homestead #homesteadlife
HERES the information you have been wanting When HERES the information you have been wanting When I teach about sourdough the mother is the portion you always reserve after feeding and your starter becomes active. It’s the no discard method of sourdough. You have a small amount (1/4 cup) stored in a jar. When you want to bake, you remove the mother from the fridge, feed it according to your recipe and allow it to become active. Once active you reserve 1/4 cup and what’s remaining is what you’ll use for your baking. You can either 1) feed it again for another bake or 2) return it to the fridge for a later date in baking. With this method you’re not discarding your starter. You don’t have the copious amounts of discard being stored up or you don’t have a lot of flour being tied up in discard. This is how my great grandfather taught us and it’s the way I practice sourdough. 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
My chick philosophy is this: Quality in, means qua My chick philosophy is this: Quality in, means quality out These girls are a gift for me to steward well. They’re not just pets but a source for food I want them to have the very best food and herbs so that as they grow and eventually lay eggs they get the very best nutrition possible in their starter, grower and layer ages. I want feed that actually makes sense. As someone who checks the ingredients in my own food I check the ingredients for my girls. I can actually SEE the ingredients in their food: wheat, barley, peas, flaxseed, fish meal and it’s not full of corn or soy or fake ingredients These ladies are an extension of my family and as such they’ll eat just as good as we do. Want to know more? Comment CHICK for all the details PS that @scratchandpeckfeeds discount is THEFLOURINGHOME follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #chickens #backyardchicken #ingredientsmatter #homestead #homesteadlife
Is this more than just garden wisdom? Something t Is this more than just garden wisdom? Something tells me it’s also applicable to life follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #garden #inmygardentoday #homesteadlife #homestead #lifelessons “Therefore, since we also have such a great cloud of witnesses surrounding us, let’s rid ourselves of every obstacle and the sin which so easily entangles us, and let’s run with endurance the race that is set before us, looking only at Jesus, the originator and perfecter of the faith, who for the joy set before Him endured the cross, despising the shame, and has sat down at the right hand of the throne of God.” ‭‭Hebrews‬ ‭12‬:‭1‬-‭2‬ ‭
THIS IS YOUR SIGN… It’s time to get a grain mill THIS IS YOUR SIGN… It’s time to get a grain mill It’s time to start baking with fresh milled flour 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. Want to know more? Reply BAKING for those easy button resources sent right over to you. follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome Genesis 1:29 “And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food”.”
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