• Home
  • Store
    • Buy Tickets!
    • Store
    • 2022 The Homestead Journal Planner
    • 2022 Homestead Management Printables
    • Order Status
  • About
    • Contact Us
    • About Us
    • How it Works
    • FAQ
    • Affiliate Signup
    • Affiliate Dashboard
  • Events
    • Buy Tickets
    • Virginia Conference
    • Sponsors
    • Vendors
    • Volunteer
    • FAQ
    • OnSite RV/CAMPING
    • Lodging & Travel
    • Area Attractions
Homesteaders of America
Homesteaders of America

A Self-Sustainable Source of Homesteading Education, Support, and Events.

  • Members
    • Member Log In
    • Become a Member
  • Blog
    • All Blog Posts
    • Bees
    • Canning & Preserving
    • Chickens
    • Dairy
    • Ducks & Other Fowl
    • Fermenting
    • Finances
    • Food & Recipes
    • Gardening
    • Herbs
    • Holistic Health
    • Homestead Kids
    • Homestead Stories
    • Livestock
    • Pigs
    • Prepping
    • Rabbits
    • Videos
  • Podcast
  • Home
  • Buy Tickets
  • Events
    • Virginia Conference
    • Sponsors
    • Vendors
    • Volunteer
    • FAQ
    • OnSite RV/CAMPING
    • Lodging & Travel
    • Area Attractions
  • Members Area
    • Member Log In
    • Become a Member
  • Blog
  • Podcast
  • Store
    • Store
    • 2022 The Homestead Journal Planner
    • Order Status
  • Contact Us
  • About Us
    • About Us
    • How it Works
    • FAQ
    • Affiliate Signup
    • Affiliate Dashboard
JOIN THE COMMUNITY Sign up for our newsletter!

The Basics of Sourdough + Common Sourdough Q & A :: John Moody

2 Comments on The Basics of Sourdough + Common Sourdough Q & A :: John Moody

  1. Cyndi MacLeod says:
    October 12, 2020 at 5:42 pm

    Where do I find the notes that include the banana bread recipe?

    Reply
  2. Adrienne G. says:
    October 13, 2020 at 3:11 pm

    Whew since it is just the two of us I think my sourdough style is a bit different. I keep a small amount of starter in the fridge all week, then Friday morning I pull it out and let it warm up for a couple of hours on the counter. Then I feed it enough flour/water to make my two loaves of bread (for the recipe I use that’s 100g’s worth). I let that double in size then I mix my loaves around 6pm. At that point I literally just put the starter back in the fridge. I don’t feed it again or fuss with it at all. Just right back in the fridge.

    I think that for larger families like yours perhaps more fussing has to happen but for my two loaves that I bake once per week I don’t have any problems feeding once per week and getting nice lofty loaves. I was so scared of sourdough initially because of all the fussing and feedings and discard but my system (thanks to Elaine from Elaine Fodbod) means no discard and no fussing.

    I too would like the banana bread recipe! 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Visit Our Sponsors

Stark Bros Logo

Contact Us

  • Facebook
  • Pinterest
  • Instagram
  • YouTube
  • Email
COPYRIGHT HOMESTEADERS OF AMERICA, LLC. 2020 Privacy Policy