PODCAST: Don't Believe These SOURDOUGH Myths - Pantry Chat Podcast w/ Lisa Bass

Both Lisa and I have been baking with sourdough for over a decade and have come to learn that you don't always have to "follow the rules" or be so strict.

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#sourdough #sourdoughbread #sourdoughdiscard

[brandywagers]

Lisa is who gave me confidence to do sourdough! Love you both. You're both amazing women!

[mlee]

I love it when my homesteader friends come together and collaborate. I love farmhouse on Boone. Homestead family was like the second homesteaders. I started to follow. You’re both amazing!❤

[brendajackson]

WOW light bulb moment! Just treat it like yeast. Create the usual recipe! Thank you ladies for this great video.

[tammyohlsson]

You both are giving me courage to try! Thank you!
Blessings!

[readingdestination]

I love Lisa and I follow her, myself. I haven’t used any of her recipes…YET, but I am collecting them and I’m so going to do it ALL!

[br]

I like weights in grams because I use wheat berries to grind and I think it is more accurate with baking. It helps me to learn to know look and feel. I appreciate the teachings from both of you! I don't fret over my sourdough too much anymore. Experience has helped me and watching both of you! Thank you!

[kristidollar]

Carolyn, this was by FAR the BEST interview I have watched!!! THANK YOU!!!❤❤❤ Sooo Much excellent information!!!!

[levismith]

Two of my favorite influencers in one video! Thank you for all the work you put into your followers. God bless you and your family.

[Evergreenlife-AS]

My favorite homestead ladies ❤ Thank you and God bless you and your families! Cant wait to get the book!

[michellekerns]

Thank you, I feel better already about sourdough!

[IsraelGarcíaBackEden]

There is a really interesting YouTube short that shows a method instead of feeding/discarding sourdough to keep it going, just push the scrapings down to the bottom of the starter jar and save them in the fridge, then feed those when you need them. That makes sourdough seemed a lot more accessible

[ashleyporter]

I pre-ordered the cookbook! I can't 2 fantastic ladies! Great podcast!

[stacey]

I never stretch and fold. I mix up my dough before bed, leave it on the counter overnight covered in plastic wrap. In the morning, I shape into a ball and throw in a banneton, stick it in the fridge for 1 hour. Then I bake it. Delicious every time! Easy and fits into my life so it means we have sourdough regularly and I don't buy store bought bread ever.

[TXDHC]

Great interview! I am a 1 sourdough eater household, so my needs are minimal. I have learned a lot from Lisa and Anja, Our Gabled Home. I never discard, I feed and proof by the consistency I like. I only weigh in my actual loaf recipe. It really is so simple. No need to complicate it. BTW for several yrs, I have been using 1847 Oregon Trail Carl Griffith and wow what a difference in an amazing starter makes. ❤

[tastefullyathome]

I agree so much. You don't have to knead it. Letting it rest and sit is enough. I've done that so many times and it comes out fluffy and airy. The key is to flatten it and fold it before you proof it, and that's enough.
I never measure my sourdough starter. I add the flour and water, stir it, and then I feel the consistency to see if I should add more or less water and flour.
I grew up in a country where we didn't have scales.
Also, a hungry starter works super good.
I don't feed it all the time. Only when I'm baking bread. I keep it in the fridge.
I also highly recommend Spelt flour. It's an amazing flour.

[debrapaulson]

Try Ellie’s fermented oatmeal bread. I do add starter to it just to be sure it rises. You mix it and let it ferment. No stretch and folds.

[dberger]

I started in sour dough trying to learn all the rules. I have now WAY over simplified it. I make bread about every 2 weeks and keep my starter in the fridge in between and only feed it when i use it. I make regular loaves of bread from a recipe i had that called for dry yeast. It's simple and works for me.

[cindyp.]

I did your online class in 2020 on making a sourdough starter and it is still going strong today. I learned alot from you during that course. I had always been afraid of making sourdough because it seemed so complicated. Thank you for showing me the way. I will be checking out some of Lisa's receipes for sure.

[rebeccaseevers]

Yes! I too blend the unbleached flour with fresh ground wheat flour for my family! My teenagers aren’t fans of straight wheat bread. I haven’t started into the sourdough journey….. but I want to. I’ve made starter, and crackers, brownies, ect but not a lot of bread.

[BWell]

After watching Lisa’s video that showed what she did with her sourdough starter over a few days, I can’t remember how many, it totally freed my thinking about being precise and now I make sourdough sandwich bread and we never buy store bought any more. I do set aside a day, but it doesn’t take much hand’s on time during the day. I just do other things between the actual bread making steps. It’s delicious!