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Where to start knitting and crocheting, a beginners perspective
The Best Sourdough French Bread Made With Fresh Milled Flour
how to make peanut butter chocolate chip cookies

Lunch

Where to start knitting and crocheting, a beginners perspective
The Best Sourdough French Bread Made With Fresh Milled Flour
how to make peanut butter chocolate chip cookies

Latest Breakfast Recipes

Where to start knitting and crocheting, a beginners perspective
The Best Sourdough French Bread Made With Fresh Milled Flour
how to make peanut butter chocolate chip cookies
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

Latest Dessert Recipes

Where to start knitting and crocheting, a beginners perspective
The Best Sourdough French Bread Made With Fresh Milled Flour
how to make peanut butter chocolate chip cookies
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

HERES THE EASY MATH… If you’re new here! Hi! My n

HERES THE EASY MATH…

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 being taught and I’m on a mission to share THE COWBOY WAY of making sourdough

I feed my starter based upon the recipe(s) I’m making.

This method works incredibly well if you’re not wanting to produce excess starter (so you’re only creating enough for what you want to make) and maintain a small starter

When I say I feed my starter based upon the recipe(s) it really confuses people

So let’s dive into this:

Your recipe tells you how much starter, water, flour, and salt (i’m using an artisan loaf for this example) you’ll need to make the bread. We’re only looking at the starter amount in the recipe.

When looking at your recipe, you’ll discover the recipe calls for 1c active starter (or approximately 226g)

You would then feed your starter 1/2 each water and flour (or 113g water and flour).

If you’re looking to only keep and maintain a small amount of starter, say 1/4cup/55g, then the math breakdown would look like this:
Starter+water+flour
1/4c+ 1/2/c+1/2c or
55g+113g+113g

Once active then you would remove your 1/4 cup/55g (your starting starter amount) and what’s left is what you would use to bake with

*the math will change every single time you bake* and the reason this works, you’re only keeping a very small amount of starter so the feeding amounts are larger than your maintained starter amount.

If yours is larger, message me and I’ll help you!

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

HERES THE EASY MATH… If you’re new here! Hi! My n

HERES THE EASY MATH…

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 being taught and I’m on a mission to share THE COWBOY WAY of making sourdough

I feed my starter based upon the recipe(s) I’m making.

This method works incredibly well if you’re not wanting to produce excess starter (so you’re only creating enough for what you want to make) and maintain a small starter

When I say I feed my starter based upon the recipe(s) it really confuses people

So let’s dive into this:

Your recipe tells you how much starter, water, flour, and salt (i’m using an artisan loaf for this example) you’ll need to make the bread. We’re only looking at the starter amount in the recipe.

When looking at your recipe, you’ll discover the recipe calls for 1c active starter (or approximately 226g)

You would then feed your starter 1/2 each water and flour (or 113g water and flour).

If you’re looking to only keep and maintain a small amount of starter, say 1/4cup/55g, then the math breakdown would look like this:
Starter+water+flour
1/4c+ 1/2/c+1/2c or
55g+113g+113g

Once active then you would remove your 1/4 cup/55g (your starting starter amount) and what’s left is what you would use to bake with

*the math will change every single time you bake* and the reason this works, you’re only keeping a very small amount of starter so the feeding amounts are larger than your maintained starter amount.

If yours is larger, message me and I’ll help you!

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

I’m sharing how my great grandfather taught us to

I’m sharing how my great grandfather taught us to maintain our sourdough starters. So Let’s make sourdough simple again!

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

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. (This starter in the video, I didn’t feed it for 3.5 months.)

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
-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

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
Theflouringhome sourdoughthecowboyway #sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter bread #breadmaking

I’m sharing how my great grandfather taught us to

I’m sharing how my great grandfather taught us to maintain our sourdough starters. So Let’s make sourdough simple again!

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

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. (This starter in the video, I didn’t feed it for 3.5 months.)

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
-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

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
Theflouringhome sourdoughthecowboyway #sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter bread #breadmaking

Down here: I do my very best to show you options.

Down here:
I do my very best to show you options.

I do my very best to give you substitutions and ways you can create sourdough without all the gadgets yet I still try to explain why some of the gadgets are helpful and what they do.

I do think some items are worth investing in (like mixers, Dutch ovens and bannetons) but that’s it. I think it’s a waste of your money to buy warmers and mats

You may not see how I care for my bowls but I take great care of the items I do have.

There are a multitude of ways to make sourdough my way isn’t the right way, it’s just the way I prefer to make sourdough and how I teach it.

And if you have a glass bowl you love, I’m all ears! Share your suggestions! I just haven’t found one I love. So until then, I’ll stick with my bowl.

Down here: I do my very best to show you options.

Down here:
I do my very best to show you options.

I do my very best to give you substitutions and ways you can create sourdough without all the gadgets yet I still try to explain why some of the gadgets are helpful and what they do.

I do think some items are worth investing in (like mixers, Dutch ovens and bannetons) but that’s it. I think it’s a waste of your money to buy warmers and mats

You may not see how I care for my bowls but I take great care of the items I do have.

There are a multitude of ways to make sourdough my way isn’t the right way, it’s just the way I prefer to make sourdough and how I teach it.

And if you have a glass bowl you love, I’m all ears! Share your suggestions! I just haven’t found one I love. So until then, I’ll stick with my bowl.

Now that I have your attention, for over 30 years

Now that I have your attention, for over 30 years this has been our routine

It’s the way my great grandfather taught us and how I teach you

I actually don’t touch my sourdough starter daily

In fact, if I’m not baking, I’m not feeding my starter

I only feed my starter when I need it

AND ITS SO FREEING

Contrary to popular belief, a sourdough starter doesn’t need to be fed daily. That only needs to happen WHEN you’re creating a starter. But once it’s active and established, you can stop this practice.

So what do I do in between baking? My starter lives in the fridge.

Two micro 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 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

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.

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 daily/weekly basis. So if I’m not baking, I am 100% hands off. I only feed my starter when I am baking.

Doesn’t this sound incredibly sustainable?!

Now that I have your attention, for over 30 years

Now that I have your attention, for over 30 years this has been our routine

It’s the way my great grandfather taught us and how I teach you

I actually don’t touch my sourdough starter daily

In fact, if I’m not baking, I’m not feeding my starter

I only feed my starter when I need it

AND ITS SO FREEING

Contrary to popular belief, a sourdough starter doesn’t need to be fed daily. That only needs to happen WHEN you’re creating a starter. But once it’s active and established, you can stop this practice.

So what do I do in between baking? My starter lives in the fridge.

Two micro 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 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

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.

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 daily/weekly basis. So if I’m not baking, I am 100% hands off. I only feed my starter when I am baking.

Doesn’t this sound incredibly sustainable?!

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

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