No questions this time around, but wanted to say how much I enjoy your website and emails! I'm probably not your target demographic -- gay, urban/suburban, male, millennial -- but everything you write is super accessible and non-judgemental and I really appreciate that. (Some of the other sites I've seen can get a little end-of-worldy or judgy about readers not doing enough and it creates an unwelcome environment for folks like me.) Through your site I learned canning and pressure canning and that's given me the kick in the pants to learn other projects -- I recently taught myself how to make a sourdough starter and am currently working on tinkering with the sourdough recipe so it fits with our not-so-good-for-sourdough climate (Winnipeg, Canada; cold and dry). So... thanks again!
Dylan, you'd be amazed at whose actually in my demographic in real life, and I'm so glad you're here. It seems like almost everyone that reads my blog doesn't fit what you'd assume as the "target." I keep thinking I should write more apartment or urban targeted articles, since 80 to 90% of my readers are urban/suburban...and maybe I will someday...but it's not what I know. Still, it's mostly people like you that are interested in this life, believe it or not.
I'm glad you feel welcome here. That's my goal, to make sure everyone who wants to learn these skills can, regardless of whatever else is going on in their real life in the real modern world =)
Congrats on taking on canning and pressure canning! Those are great skills for anyone to have, and super accessible no matter where you live.
How much do you feed your sourdough starter when you want to bake some bread, and when do you feed it before baking? I am using whole wheat starter to make all whole wheat bread. Is it the equal proportions of starter, flour and water or do you put larger amount of flour and water than starter? Thanks, love your posts!
My method is a bit unorthadox, because I don't like the daily discard when you keep it on the counter. (and I don't have a big enough family to bake bread daily).
I also keep mine in the refrigerator until the day before I want to use it, and that way you only feed it every week or two. I take it out, feed it, and divide it (rather than discard). Half goes in the refrigerator where it started, then the rest stays out on the counter for 24 hours. It perks back up and in 24 hours it's ready to use (and you have just enough for most recipes). That way, your "discard" is just what you use each week.
To feed it, yes, I use equal parts flour and water and adjust with a bit of either one if the texture gets a bit off.
Ideas for curtains to replace worn out blinds, any flavorful soups using only what you grow, making patterns for your whole family's clothing like they used to do, candle making from beeswax and homemade wicks, making your own whitewash, homemade liquid soap on the stove not in a crock pot. These are just a few of the things I'd love to see.
I would love to know what you are doing with your freeze dryer this year. We have one, still haven't set it up yet, still building our house. Hoping to be done this spring and then we can start on other things.
We have chickens and have been saving our eggs so we can freeze dry them when we are ready. We are also eating them. I would love to know if you've tried freeze drying eggs or if you have any other recipes for eggs in a freeze dryer along with vegetables from the garden.
We got our freeze dryer setup at the very end of the growing season here, and thus far, I've experimented with our late Fall crops, and then some purchased things...and then with lots of leftovers. It works really well with one pot dishes that are kind of wet, like curries. My daughter loves our chicken korma that way, and makes it for herself by adding boiling water in the afternoons.
Our eggs will be in soon...likely end of February, and then I'll really get to run it with those. (Supermarket eggs are too expensive for me to start experimenting now...)
Our's hasn't seen as much use as I'd like, mainly because it's the off season now, and besides leftovers there's not much to put up. I'm looking forward to spring!
Ashley, we have a real problem with late season tomato blight. It happens in August just when tomatoes are normally ripening. By starting them early, I get fruit in July. I also choose varieties that are short season and don't grow as big. This way I "beat the blight". A trick I use is to put the young plants outside mid April to first of May in Walls of Water. Those things are incredible for New England gardening. I can add a month to the beginning of the season and another month in Sept/Oct. If you haven't used them, give them a try. I clean and dry them at the end of the season and I've had them last about 10 years. When you buy them, also buy the repair kit as we had a couple of punctures when the cat tried to use one as a scratching post.
Oh wow, how have I never heard of these things!?!?! I'll try them out with some early tomatoes this year and see how it goes. We also have a problem with late blight. Thanks so much Howard!
Happy New Year Ashley! Right now I'm working on perfecting my Mind, Body, Spirit Body Balm and massage oil. I've gotten good feedback and am now finding a source of containers and labels. I'm also getting ready for tomatoes which I'll start in 3 weeks. On or around Feb. 14 we start maple syruping here so there's that to prepare for. We've had NO snow and it's been above freezing and cloudy so I have no idea when the season will start or how long it will last. LOTS of fun!
The last of our snow melted off in today's rain here too. Crazy for this time of year.
You start you tomatoes in February? Really? They must be big when you get them out into the garden. I always start mine so late, mostly because I can never keep them from getting diseased if they're in the house more than 6ish weeks.
I want to start them earlier though, and I bet you get nice early tomatoes too. There's that itch to get growing around this time of year for sure!
I loooove all the things you share! I’m very curious how you make time for it all? I have an endless list of “to-learns” and yet am so scattered. I’d love to know how you organize yourself mentally to make it start to finish through SO many amazing projects!
Ha...I wish I had a system! I'm so scattered everywhere, and there are at least a dozen half finished projects in my basement that are in various stages (many will never be finished). I have a crochet project in my closet that I started in college...and I work on maybe an hour a year? I might finish it by the time I'm 80.
There are currently over 300 half finished articles too...
I wish I had some practical advice for you, but I'd have to get myself together first =)
My issue is with trying to learn to use a starter. I never can use enough of it and I don't know anyone else around here that I could give my extra starter to. That's always kept me away from sour dough anything.
I also keep mine in the refrigerator until the day before I want to use it, and that way you only feed it every week or two. I take it out, feed it, and divide it (rather than discard). Half goes in the refrigerator where it started, then the rest stays out on the counter for 24 hours. It perks back up and in 24 hours it's ready to use (and you have just enough for most recipes). That way, your "discard" is just what you use each week.
We also make sourdough pancakes for the kids regularly, so it doesn't have to be bread. Muffins, crackers, etc all work. Search "sourdough discard recipes" and you'll get a bunch of quick recipes using that extra "discard" (or you can just do what I do, keep it in the fridge, and your discard is what you use).
That's my question too. I've got recipes that rest all day long. Maybe that's slow fermented? Definitely want to work on my sourdough and fermenting skills!
What I've mostly done thus far is the slow fermentation processes proscribed in Peter Reinhardt's Wholegrain Bread's book. He has you make a starter with a tiny pinch of yeast and then it's fermented for 3+ days before the final rise (slowly in the fridge). It really transforms the grains.
That's not technically sourdough, just slow fermented, but I'm adding sourdough to my mix this month.
It has been really cool and wet this winter so I may try some cauliflower and broccoli in one raised bed, if I can find plants started. Otherwise, I will start seeds (today) and transplant them when the leaves appear and will plant in the shade. The seeds say 60 day harvest and it usually (tongue in cheek) doesn't hit triple digits as early as April, May. I had success with both in NM even at high elevation, so.... Also, am looking for a recipe to can blueberries for pie or cobbler. Am not interested in jams, jellies or syrups. Ball Blue Book and others offer no advice. Will see if you have recipe or a link. Blessings.
Thanks so much for responding. i read both of the links you sent, and the kvass recipe explained my issue. I was expecting a strong frementation, like your mead, but it was a much weaker fermentation. Sour, funky, but felt right.
I would like to hear more about your long fermenting cinnamon rolls! A recipe would be great. I know how to do overnight sourdough but not sure what to do with non sourdough recipes. Thanks, always enjoy your posts.
What I've mostly done thus far is the slow fermentation processes proscribed in Peter Reinhardt's Wholegrain Bread's book. He has you make a starter with a tiny pinch of yeast and then it's fermented for 3+ days before the final rise (slowly in the fridge). It really transforms the grains.
That's not technically sourdough, just slow fermented, but I'm adding sourdough to my mix this month.
I’m expecting my first gluten free sourdough starter in the mail and I’m looking forward to learning to make my own, healthy bread. I would love whatever guidance you could give in using different grains to make these breads as my spring seed collection includes 7 different ancient grains and I’m determined to think positive about my ability to grow them. I’m also growing them and field corn for the first time to provide animal feeds and I’m new to that too.
No questions this time around, but wanted to say how much I enjoy your website and emails! I'm probably not your target demographic -- gay, urban/suburban, male, millennial -- but everything you write is super accessible and non-judgemental and I really appreciate that. (Some of the other sites I've seen can get a little end-of-worldy or judgy about readers not doing enough and it creates an unwelcome environment for folks like me.) Through your site I learned canning and pressure canning and that's given me the kick in the pants to learn other projects -- I recently taught myself how to make a sourdough starter and am currently working on tinkering with the sourdough recipe so it fits with our not-so-good-for-sourdough climate (Winnipeg, Canada; cold and dry). So... thanks again!
Dylan, you'd be amazed at whose actually in my demographic in real life, and I'm so glad you're here. It seems like almost everyone that reads my blog doesn't fit what you'd assume as the "target." I keep thinking I should write more apartment or urban targeted articles, since 80 to 90% of my readers are urban/suburban...and maybe I will someday...but it's not what I know. Still, it's mostly people like you that are interested in this life, believe it or not.
I'm glad you feel welcome here. That's my goal, to make sure everyone who wants to learn these skills can, regardless of whatever else is going on in their real life in the real modern world =)
Congrats on taking on canning and pressure canning! Those are great skills for anyone to have, and super accessible no matter where you live.
How much do you feed your sourdough starter when you want to bake some bread, and when do you feed it before baking? I am using whole wheat starter to make all whole wheat bread. Is it the equal proportions of starter, flour and water or do you put larger amount of flour and water than starter? Thanks, love your posts!
Good questions.
My method is a bit unorthadox, because I don't like the daily discard when you keep it on the counter. (and I don't have a big enough family to bake bread daily).
I also keep mine in the refrigerator until the day before I want to use it, and that way you only feed it every week or two. I take it out, feed it, and divide it (rather than discard). Half goes in the refrigerator where it started, then the rest stays out on the counter for 24 hours. It perks back up and in 24 hours it's ready to use (and you have just enough for most recipes). That way, your "discard" is just what you use each week.
To feed it, yes, I use equal parts flour and water and adjust with a bit of either one if the texture gets a bit off.
Best recipe for LONG LASTING Pemmican
That one has been on my list to write for years! Pushing that one up to the top, thanks!
Ideas for curtains to replace worn out blinds, any flavorful soups using only what you grow, making patterns for your whole family's clothing like they used to do, candle making from beeswax and homemade wicks, making your own whitewash, homemade liquid soap on the stove not in a crock pot. These are just a few of the things I'd love to see.
Nice!
My curtains currently are pillow cases held up by thumb tacks, so I can't help you there...but I can help with the rest! I'll add them to my list =)
I canned blueberries using the instructions found on your site. Thanks so much. Appreciate you.
Wonderful!
Hi Ashley! Happy New Year!
I would love to know what you are doing with your freeze dryer this year. We have one, still haven't set it up yet, still building our house. Hoping to be done this spring and then we can start on other things.
We have chickens and have been saving our eggs so we can freeze dry them when we are ready. We are also eating them. I would love to know if you've tried freeze drying eggs or if you have any other recipes for eggs in a freeze dryer along with vegetables from the garden.
We got our freeze dryer setup at the very end of the growing season here, and thus far, I've experimented with our late Fall crops, and then some purchased things...and then with lots of leftovers. It works really well with one pot dishes that are kind of wet, like curries. My daughter loves our chicken korma that way, and makes it for herself by adding boiling water in the afternoons.
Our eggs will be in soon...likely end of February, and then I'll really get to run it with those. (Supermarket eggs are too expensive for me to start experimenting now...)
Our's hasn't seen as much use as I'd like, mainly because it's the off season now, and besides leftovers there's not much to put up. I'm looking forward to spring!
Ashley, we have a real problem with late season tomato blight. It happens in August just when tomatoes are normally ripening. By starting them early, I get fruit in July. I also choose varieties that are short season and don't grow as big. This way I "beat the blight". A trick I use is to put the young plants outside mid April to first of May in Walls of Water. Those things are incredible for New England gardening. I can add a month to the beginning of the season and another month in Sept/Oct. If you haven't used them, give them a try. I clean and dry them at the end of the season and I've had them last about 10 years. When you buy them, also buy the repair kit as we had a couple of punctures when the cat tried to use one as a scratching post.
Oh wow, how have I never heard of these things!?!?! I'll try them out with some early tomatoes this year and see how it goes. We also have a problem with late blight. Thanks so much Howard!
For anyone else that hasn't heard of them, here's some info: https://suburbanhobbyfarmer.com/walls-o-water/ )
Thanks Ashley! Appreciate hearing what you do.
Happy New Year Ashley! Right now I'm working on perfecting my Mind, Body, Spirit Body Balm and massage oil. I've gotten good feedback and am now finding a source of containers and labels. I'm also getting ready for tomatoes which I'll start in 3 weeks. On or around Feb. 14 we start maple syruping here so there's that to prepare for. We've had NO snow and it's been above freezing and cloudy so I have no idea when the season will start or how long it will last. LOTS of fun!
The last of our snow melted off in today's rain here too. Crazy for this time of year.
You start you tomatoes in February? Really? They must be big when you get them out into the garden. I always start mine so late, mostly because I can never keep them from getting diseased if they're in the house more than 6ish weeks.
I want to start them earlier though, and I bet you get nice early tomatoes too. There's that itch to get growing around this time of year for sure!
I loooove all the things you share! I’m very curious how you make time for it all? I have an endless list of “to-learns” and yet am so scattered. I’d love to know how you organize yourself mentally to make it start to finish through SO many amazing projects!
Ha...I wish I had a system! I'm so scattered everywhere, and there are at least a dozen half finished projects in my basement that are in various stages (many will never be finished). I have a crochet project in my closet that I started in college...and I work on maybe an hour a year? I might finish it by the time I'm 80.
There are currently over 300 half finished articles too...
I wish I had some practical advice for you, but I'd have to get myself together first =)
Aww I so appreciate your transparency!! That right there, your genuine answer, was the best. ♥️ thank you!
My issue is with trying to learn to use a starter. I never can use enough of it and I don't know anyone else around here that I could give my extra starter to. That's always kept me away from sour dough anything.
Any suggestions/thoughts?
I also keep mine in the refrigerator until the day before I want to use it, and that way you only feed it every week or two. I take it out, feed it, and divide it (rather than discard). Half goes in the refrigerator where it started, then the rest stays out on the counter for 24 hours. It perks back up and in 24 hours it's ready to use (and you have just enough for most recipes). That way, your "discard" is just what you use each week.
We also make sourdough pancakes for the kids regularly, so it doesn't have to be bread. Muffins, crackers, etc all work. Search "sourdough discard recipes" and you'll get a bunch of quick recipes using that extra "discard" (or you can just do what I do, keep it in the fridge, and your discard is what you use).
I put mine in the refrigerator and get it out a couple of days before I want to use it and feed it. I have also fed some of the extra to the chickens.
Jodi, I'll keep this in mind when/if I get chickens... not there yet. thanks.
What is ‘slow fermenting’? Not familiar with the term
That's my question too. I've got recipes that rest all day long. Maybe that's slow fermented? Definitely want to work on my sourdough and fermenting skills!
What I've mostly done thus far is the slow fermentation processes proscribed in Peter Reinhardt's Wholegrain Bread's book. He has you make a starter with a tiny pinch of yeast and then it's fermented for 3+ days before the final rise (slowly in the fridge). It really transforms the grains.
That's not technically sourdough, just slow fermented, but I'm adding sourdough to my mix this month.
It has been really cool and wet this winter so I may try some cauliflower and broccoli in one raised bed, if I can find plants started. Otherwise, I will start seeds (today) and transplant them when the leaves appear and will plant in the shade. The seeds say 60 day harvest and it usually (tongue in cheek) doesn't hit triple digits as early as April, May. I had success with both in NM even at high elevation, so.... Also, am looking for a recipe to can blueberries for pie or cobbler. Am not interested in jams, jellies or syrups. Ball Blue Book and others offer no advice. Will see if you have recipe or a link. Blessings.
For pie and cobbler, it's best if you put blueberries up using clear jel. Canning plain blueberries can be done, but the quality isn't the best.
Here's the recipe you need for canning blueberry pie filling:
https://nchfp.uga.edu/how/can_02/can_pie/blueberry_filling.html
I have recipes and picture tutorials on canning pie fillings with apple, peach, cherry and strawberry...but not blueberry yet.
I tried making sourdough beer, and there's not a lot of info.
Ooo! That's an interesting one. Not specific to your question, but kvass is like beer fermented with sourdough:
https://practicalselfreliance.com/kvass-recipe/
I also thought of this one, since I literally just watched it last night:
https://www.youtube.com/watch?v=gK4DMt8ARyU&t=491s
Ashley,
Thanks so much for responding. i read both of the links you sent, and the kvass recipe explained my issue. I was expecting a strong frementation, like your mead, but it was a much weaker fermentation. Sour, funky, but felt right.
Thanks, Gary
I would like to hear more about your long fermenting cinnamon rolls! A recipe would be great. I know how to do overnight sourdough but not sure what to do with non sourdough recipes. Thanks, always enjoy your posts.
What I've mostly done thus far is the slow fermentation processes proscribed in Peter Reinhardt's Wholegrain Bread's book. He has you make a starter with a tiny pinch of yeast and then it's fermented for 3+ days before the final rise (slowly in the fridge). It really transforms the grains.
That's not technically sourdough, just slow fermented, but I'm adding sourdough to my mix this month.
I’m expecting my first gluten free sourdough starter in the mail and I’m looking forward to learning to make my own, healthy bread. I would love whatever guidance you could give in using different grains to make these breads as my spring seed collection includes 7 different ancient grains and I’m determined to think positive about my ability to grow them. I’m also growing them and field corn for the first time to provide animal feeds and I’m new to that too.