Hey ladies! We will have a new selection of Kantha quilts on display at Ladies Night. We are actually dedicating an entire room for KANTHAS! Here’s a “quick” sneak peek of just a few 🙂.
Wait. Did I say two? Someone was napping in the corner. I heard the little whimpers on second check. Triplet boys.
Part 2. This is now my favorite bread recipe and will be my new roll recipe as well. I added 1/4-1/2 c extra flour for sticky dough and egg washed the top. So good!
Freeze dried Hi-Ho Chewies! Back in stock!
Some Bunny wants to see you Saturday from 10-1. Farm store open. We refilled freeze dried candy Easter baskets and $2 freeze dried candy basket stuffers! Get your bunny cuddles and let the baby ducks to quack you up!
Final result of my personal experience in making a sour dough starter from scratch.
The recipe with the best results:
Day 1: 50g whole wheat flour and 50g distilled water.
Day 2: 50g starter 50g whole wheat flour and 50g distill water.
Day 3-5 same as day 2.
Day 6: same as day 2 but repeat this step in 12 hours (preferably before bed. )
Day 7: make some bread once starter had peaked.
Now you can keep your starter on the counter and feed daily or put in the fridge if you won’t be making bread frequently.
Notes: Measure your jar in grams and write it with a sharpie on the bottom. This way you can use the same jar and he is a scale for all your measurements. Use a rubber band to track your growth.
Week 1 Day 6 Sourdough Starter
I definitely see changes. It didn’t seem quite as active on recipe one today. I hear there could be a stall on day five and six due to rebalancing of bacteriaso maybe that’s what we’re dealing with. Today I feed recipe 1 two times. This is the recipe I had the most hope for. We will see!
Week 1 Day 4 sourdough starter. Sorry for the background noise! The freeze dryer is running 24-7 for Easter Candy baskets!
Week 1 Day 3 Sourdough Starter. It’s starting to make sense!
Sourdough starter Week 1 Day 2
Day two feeding. I noticed my sprouted whole wheat flour is activating much more than the others. Were you seasoned sourdoughers, would you have poured out the hooch or stirred it? And why do you think the hand-milled flour is less active?
Pro Tip: when I am discarding, I am putting my rubber bands halfway down so I know how much to discard, then I feed.
Reminder to feed the discard to your chickens or make another starter!