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  • Where to start knitting and crocheting, a beginners perspective

    Where to start knitting and crocheting, a beginners perspective

  • The Best Sourdough French Bread Made With Fresh Milled Flour

    The Best Sourdough French Bread Made With Fresh Milled Flour

  • peanut butter chocolate chip cookies made with fresh milled flour

    how to make peanut butter chocolate chip cookies

Lunch
  • Where to start knitting and crocheting, a beginners perspective

    Where to start knitting and crocheting, a beginners perspective

  • The Best Sourdough French Bread Made With Fresh Milled Flour

    The Best Sourdough French Bread Made With Fresh Milled Flour

  • peanut butter chocolate chip cookies 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

    Where to start knitting and crocheting, a beginners perspective

  • The Best Sourdough French Bread Made With Fresh Milled Flour

    The Best Sourdough French Bread Made With Fresh Milled Flour

  • peanut butter chocolate chip cookies made with fresh milled flour

    how to make peanut butter chocolate chip cookies

  • how to make the flakiest sourdough pie crust

    how to make the flakiest sourdough pie crust

  • How to Make Black Bottom Pie

    How to Make Black Bottom Pie

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

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

See more

Latest Dessert Recipes

  • Where to start knitting and crocheting, a beginners perspective

    Where to start knitting and crocheting, a beginners perspective

  • The Best Sourdough French Bread Made With Fresh Milled Flour

    The Best Sourdough French Bread Made With Fresh Milled Flour

  • peanut butter chocolate chip cookies made with fresh milled flour

    how to make peanut butter chocolate chip cookies

  • how to make the flakiest sourdough pie crust

    how to make the flakiest sourdough pie crust

  • How to Make Black Bottom Pie

    How to Make Black Bottom Pie

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

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

See more

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
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 👇🏽
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  • Pantry
    • Food Preservation
      • Preparedness
    • Kitchen essentials
  • Recipe
    • Breakfast
    • Main Meal
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