Simple Farmhouse Life Podcast
Episode 257: Answering Sourdough Questions: Discard Recipes, Baking Schedule, Favorite Tools, and More!
Host: Lisa Bass
Release Date: October 4, 2024
Lisa Bass, the heart and soul behind the Simple Farmhouse Life podcast, delves deep into the world of sourdough in Episode 257. With over 13 years of baking experience, Lisa addresses her listeners' most pressing sourdough questions, offering insights drawn from her extensive journey as a baker, mom of eight, and full-time blogger. This episode serves as a comprehensive guide for both beginners and seasoned sourdough enthusiasts, covering everything from recipe adaptations to troubleshooting common issues.
Table of Contents
- Adapting Recipes to Sourdough
- Understanding Discard Recipes
- High Altitude Baking Adjustments
- Incorporating Freshly Milled and Whole Wheat Flours
- Encouragement for Beginners
- Feeding Sourdough to Children
- Proofing and Timing Techniques
- Troubleshooting Common Issues
- Favorite Tools for Sourdough Baking
- Conclusion and Next Steps
Adapting Recipes to Sourdough
Lisa begins by addressing how to modify existing recipes to incorporate sourdough starter. She emphasizes the importance of understanding the ratio of starter to flour and liquid in your recipes.
"If you're adding a half a cup of starter for your yeast, you are essentially adding a third a cup of flour and a third a cup of water, so you can subtract those from the flour and liquid of the original recipe."
— Lisa Bass [03:15]
Lisa offers two approaches:
- Precise Method: Subtracting specific amounts of flour and water to account for the starter.
- Flexible Method: Simply replacing the yeast with a half cup of starter, allowing for minor adjustments in hydration.
She notes that sourdough requires longer rising times due to the natural fermentation process, which enhances gut health benefits.
Understanding Discard Recipes
Discard recipes utilize excess sourdough starter that might otherwise be thrown away. Lisa shares her candid perspective on their utility.
"I wouldn't, if you're doing it in order to have a healthier gut and to make grains more digestible, they really don't make sense."
— Lisa Bass [11:05]
She explains that while discard recipes are beneficial when establishing a starter, their health benefits are minimal once the starter is mature. Instead, Lisa prefers using discard in recipes like pancakes where the fermentation benefits are retained by allowing the batter to sit longer before baking.
High Altitude Baking Adjustments
When asked about adjusting recipes for high altitude baking, Lisa admits her limited experience, having lived in Missouri her entire life. She suggests that general adjustments typically involve adapting ingredient ratios and baking times, though she doesn't delve into specifics.
"I honestly just don't know."
— Lisa Bass [08:21]
Incorporating Freshly Milled and Whole Wheat Flours
Lisa discusses the challenges and rewards of using freshly milled and whole wheat flours in sourdough baking.
Freshly Milled Flour:
- Texture and Appearance: Yields a denser, more rustic loaf compared to the fluffy, airy structure achieved with all-purpose flour.
- Hydration: Requires longer hydration times to fully incorporate the bran and germ.
- Recipe Adjustments: Often uses a blend of freshly milled and all-purpose flour to balance health benefits with desired bread texture.
Whole Wheat Flour:
- Density: Using exclusively whole wheat can result in denser, harder bread.
- Recipe Adaptation: Lisa advises using whole wheat in conjunction with all-purpose flour to maintain texture while reaping health benefits.
"Bread will be delicious, it will be nutritious and filling, but it does take a bit of manipulation."
— Lisa Bass [23:45]
Encouragement for Beginners
Addressing listeners who feel intimidated to start sourdough baking, Lisa offers heartfelt encouragement.
"You can't learn if you don't start. There's always something you can do with the mess ups."
— Lisa Bass [08:00]
She shares personal anecdotes of turning baking failures into creative successes, such as making fry bread from over-fermented dough. Lisa emphasizes the importance of persistence and creativity, assuring beginners that mistakes can lead to delicious outcomes rather than waste.
Feeding Sourdough to Children
Lisa touches on the topic of introducing sourdough to children, sharing her personal experience.
"I do give it to mine. Victor is 13 months, 14 months, and yeah, I've been giving him sourdough since he could pick up little bits."
— Lisa Bass [16:30]
She explains that while sourdough is not a staple in her children's diets, it is offered as an option whenever they partake in family meals. Lisa highlights the gut health benefits and digestibility of sourdough as reasons for incorporating it into her family's diet.
Proofing and Timing Techniques
Understanding the fermentation process is crucial for successful sourdough baking. Lisa provides detailed insights into managing proofing times based on environmental factors.
"The dough should still be springy. It should still have structure. You can just feel it if it's lost all of its structure."
— Lisa Bass [25:50]
Key Points:
- Bulk Fermentation: Monitoring dough texture to prevent over-fermentation.
- Seasonal Adjustments: Cooler kitchens may allow for longer fermentation times, while warmer environments require more vigilance to avoid a soupy, over-fermented dough.
- Flexible Scheduling: Utilizing refrigeration to pause fermentation when timing doesn't align with daily schedules.
Troubleshooting Common Issues
Listeners often encounter hurdles in their sourdough journey. Lisa addresses several common problems:
-
Sticky Dough Despite Correct Flour Ratios:
- Solution: Incorporate stretch and fold techniques and allow for longer hydration times to enhance dough elasticity.
"Try to add the ingredients together, mix them up, let it sit for 30 minutes or so, then do the kneading."
— Lisa Bass [29:10] -
Flat Pancakes When Using Discard:
- Insight: Active starter yields fluffier pancakes. Ensure the starter is sufficiently active and consider letting the batter sit longer before cooking.
-
Difficulty Scoring Soft or Sticky Dough:
- Tip: Refrigerate the shaped dough to stiffen it, making scoring easier.
Favorite Tools for Sourdough Baking
Selecting the right tools can significantly impact the baking experience. Lisa shares her preferences and recommendations.
"My best tip for cutting sourdough bread is to just use a regular bread knife."
— Lisa Bass [33:20]
Recommendations:
- Bread Knives: Opt for wide-toothed knives for better control and cleaner cuts.
- Bannetons: While not essential, they aid in maintaining loaf shape during fermentation.
- Mixers vs. Hand Kneading: Lisa prefers stretch and fold techniques over mixing, finding it more effective for certain dough types.
Conclusion and Next Steps
Wrapping up the episode, Lisa encourages listeners to explore sourdough baking with confidence and creativity. She reminds them to listen to previous Q&A episodes for a comprehensive understanding and invites them to submit further questions for future solo episodes covering a broader range of topics.
"As always, thank you so much for listening and I will see you in the next episode of the Simple Farmhouse Life podcast."
— Lisa Bass [35:00]
Listeners are also directed to her blog, Farmhouse on Boone, and her YouTube channel for more detailed recipes and visual guides.
Key Takeaways:
- Adaptability: Sourdough can be incorporated into various recipes with minor adjustments.
- Patience is Crucial: Understanding fermentation times based on environmental factors enhances baking success.
- Embrace Mistakes: Baking mishaps can lead to creative and delicious alternatives.
- Health Benefits: Sourdough offers gut health advantages, making it a worthy addition to family diets.
- Tools and Techniques: Utilizing the right tools and methods can streamline the baking process and improve outcomes.
For more detailed recipes and visual tutorials, visit Farmhouse on Boone or subscribe to Lisa's YouTube channel.