082016 Colter eating a whole pot pie,  Blog
Colter loves chicken pot pie.
081116 Colter cheese kitchen Blog
Colter was making our goat milk cheese; it’s amazing!
081216 chevre tomato basil baguette sandwich Blog
Gotta love garden tomatoes and basil with our goat milk chevre and sourdough baguettes!
073016 Indigo sourdough waffle
Indigo is enjoying a healthy sourdough waffle with fresh fruit (and no syrup) for breakfast.

Recipe:
1 cup sourdough starter
1 cup goat milk
2 tsp sea salt
3.5 – 4.5 cups flour (we used half whole wheat, half unbleached all purpose)
1 stick melted butter

Mix it all together with your hands (you may not need all the flour if your starter is really hydrated). Add it slowly til dough is slightly sticky.

Knead for a few minutes.

Leave it at room temperature (covered) as long as you can, preferably 6 hours to overnight. The longer you leave it, the more sour it will become. This was an early morning lunch choice, so it only soured for about 3 hours.

Divide into pieces. Roll out and cook on a skillet set at 400.

21 Uses for Extra Whey

With all of the yogurt and cheesemaking we do around here, we have a LOT of extra whey.  If you’re not sure what whey is, there are actually two types of whey.

21 uses for extra whey

Acid Whey: When you make cheese that uses lemon juice, vinegar, or citric acid to curdle the milk, the leftover whey is acid whey.  This whey is very tangy tasting.  Because of the high temperatures it usually reaches, acid whey does not usually have any live (beneficial) bacteria in it.

Sweet Whey: When you culture your milk or use rennet, the leftover whey is sweet whey. It has a milder flavor than acid whey and usually contains live beneficial bacteria.

Regardless of which type of whey you have, they  are both full of vitamins, minerals, and proteins.  It’s hard to tell how much of those are in the whey, because it depends on the recipe and how hot the milk became.  A good rule of thumb is that the whey has about half of the “good stuff” that the milk itself contained.  Sweet whey (not acid whey) also contains some healthy bacteria that may help with digestion.

Now that we’ve determined what whey is, what do you do with it when you have gallons and gallons (and gallons) of it daily like we often do?

  1. Bread – instead of using water to make your bread, use the whey.  Replace equal amounts of water with whey.  The bread may taste slightly sweeter depending on the recipe, but most people won’t notice a difference.
  2. Pasta – we regularly boil our pasta in whey.  It definitely imparts a flavor to the pasta that we all enjoy.
  3. Soup – if you’re just using water for your soup, you can replace with equal amounts of whey.  If you’re using chicken broth, I usually replace half the broth with whey.
  4. Risotto – I usually use 50% whey and 50% broth as the liquid portion in my risotto.  You can change this amount according to your tastes.
  5. Baking (pancakes, waffles, muffins, biscuits, cornbread) – these can all use whey for the water.  If the recipe calls for milk, I would use 50% whey and 50% milk.
  6. Smoothies – Whey will definitely alter the flavor of your smoothie.  I don’t like using whey if I’m making a chocolate smoothie.  In my opinion, it complements fruit smoothies much better.
  7. Whey Cubes – Jim freezes whey in ice cube trays and adds the frozen, cubed whey to his smoothies and drinks to cool them down.
  8. Fermenting Food –  I only use sweet whey to ferment food (not acid whey).  We mostly ferment cabbage into sauerkraut, but you could use it with any food you want to ferment.  Sweet whey will speed up the fermenting process, so keep an eye on it if you’ve never fermented food before.  Also pay attention to how much salt you add – you may not need as much if you’re using the whey.
  9. Drinks – You can add whey to any of your drinks such as lemonade, cider, or tea.  Experiment with how much to add.  As you start to drink more whey, they flavor will grow on you.  If you’re like me, you’ll find yourself adding more of it.  I like it best as lemonade with sugar and real lemons (about 50% water 50% whey).
  10. Blueberry Plants -Blueberry plants like acidic soil, so you can occasionally water them with excess whey.  Be careful not to over-do it, though.
  11. Powdery Mildew – put whey in a spray bottle and spray it on your garden plants that are affected by powdery mildew (the white/grey powder that you find on cucumber and squash leaves especially).  The whey acidity will discourage the powdery mildew.
  12. Animals – we feed whey to our chickens.  We either put it in their water bucket for them to drink or we mix it with grains and they eat the moistened food.  It is a great way (pun intended) to increase the protein in their diet.  We’ve only ever fed it to our chickens, but I know people who feed it to all their animals.
  13. Bathing – if you’re taking a bath, you can add the whey right to your bath water.  I’ve never done any studies on it, but I’ve always thought that my skin should be able to absorb some of the nutrients.
  14. Ricotta – If you have sweet whey, you can heat it back up to around 195 degrees and the ricotta cheese will start to precipitate out.  If it’s not separating on its own, you can add vinegar or lemon juice, but we don’t usually have to do that (it depends on the quality of the milk).  Strain through cheesecloth and enjoy!
  15. Soak Grains – if you soak your grains or flour before making bread or eating the grains, whey is a wonderful addition to making the nutrients more bio-available.
  16. Soak Beans – Soaking your beans in 50% whey and 50% water is a great way to prepare them for cooking.  I don’t have any scientific evidence, but I’ve always felt it makes my beans cook faster and have a better consistency.
  17. Oatmeal – we mix whey into our oatmeal when we cook it.  It definitely has a strong flavor, so we usually do it about 25% whey 75% water.  But you can adjust the amounts to your taste.
  18. Mashed Potatoes – we cook potatoes in whey and water before making mashed potatoes.
  19. Rice – Just as with beans, I feel like cooking rice in whey speeds up the cooking process.  It may just be my imagination, but it would make sense that the acidic environment would affect the rice.  You will taste the whey in the finished rice, so start with a small amount and increase as you get used to it.
  20. Marinade – Jim is the chief marinade-maker in our family and I’ve definitely seen him add some whey when we have it available. It would count as one of your acids.
  21. Hair Rinse – This is one I haven’t tried personally, but whey is a good alternative to rinsing your hair with apple cider vinegar.

I hope that gives you some ideas for how to use whey!  Unless you have a herd of goats like we do, you probably don’t have gallons of whey to deal with.  But if you ever make your own cheese or yogurt, you should be able to find something to do with the leftover whey!

PJ

 

 

How to Make Goat Milk Greek Yogurt

As I mentioned earlier, turning our raw goat milk into homemade yogurt is a great way to fill my children with healthy probiotics and boost their immune system.

Unless you heat the milk for extended time periods or add powdered milk, most homemade yogurt will come out fairly runny.  While this is great for smoothies, thicker greek-style yogurt is preferred in my family.

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To thicken your yogurt, all you really need to do is remove some of the whey (the liquid that separates out).  I’ve used many methods over the years – including cheese cloth and special cone filters.  They all worked, but were not the most convenient methods.

I have a new absolutely favorite tool.  I purchased this Greek Yogurt strainer* and I LOVE it.  (I love it so much that I acutally have 4 of them!)

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Each strainer can hold one of the Yogourmet* containers that I use.  As I mentioned in the previous post, I have two Yogourmets so I make 1 gallon of yogurt at a time.  I have four of the strainers because we prefer to leave the yogurt in the strainers for 24-48 hours.  This produces a very  thick, super yummy yogurt.

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To use the strainer, simply pour the finished yogurt into the strainer (it does splatter):

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Put the lid on and let it sit in the refrigerator for as long as desired.

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Then take it out and put the yogurt into a container (or eat directly).

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You can see in the below photo how much whey separates initially (strainer on left) vs after 24 hours (strainer on right).

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So the question then becomes, if I make so much yogurt, what do I do with all that whey?  That (of course) is the subject of an upcoming blog post!

Have you ever made your own yogurt?  Do you strain it?

PJ

 

 

Kids Cooking – Goat Milk Yogurt

I am a big believer in using whole foods to keep our bodies healthy.  In this day of scary viruses, a healthy immune system is especially important.  One of the foods that the children make quite often is goat milk yogurt.  It is full of probiotics that helps to keep their gut (and hence their immune systems) healthy.

To make your own yogurt, you need to first collect your milk.  We use raw goat milk, but you can use pasteurized whole cow milk from the grocery store.  In fact, if you don’t have a source of natural milk, turning your store-bought milk into yogurt is a great way to make it healthier. (Notice our sourdough in the background? Sourdough bread is a great way to make healthy bread.)

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I have used many methods to incubate my yogurt over the years – from insulated coolers to crockpots to dehydrators – there are many ways to make it work.  But my favorite method for consistently good yogurt is the Yogourmet*.  We currently have two of them so we can do a gallon at a time (each yogourmet holds 1/2 gallon of milk).  While they do use a little more electricity than some other methods, the reliability is worth it to me.

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The Yogourmet comes with a plastic container.

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I purchased 2 additional glass containers* that fit into the yogourmet.  I did this not only because I prefer glass, but because we make a lot of yogurt and this way I have extra containers.

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Pour your milk into the containers and then add a starter.

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You can use any starter* that has active yogurt cultures.  You can use a half cup of active yogurt from the grocery store.  I use a freeze-dried culture*.  It is more expensive, but I use it because we use raw milk.  Raw milk has a lot of live beneficial bacteria and I want to make sure that my starter is strong enough to culture the raw milk.  I’ve had trouble with yogurt from the store not being potent enough for my raw milk.  But if you’re using pasteurized milk, yogurt from the store (make sure it has live cultures) should be fine.

Stir your milk with a clean spoon to make sure the starter is properly mixed in.

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Set the container in the Yogourmet, make sure it is filled with water and plug it in.

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8-12 hours is usually a good amount of time to incubate your yogurt. We usually start yogurt after we’ve collected the evening milk.  We let the Yogourmet sit overnight and in the morning we unplug it and remove the finished jar of yogurt.

goat milk yogurt_blog_1

We then put the yogurt in the refrigerator. This yogurt won’t be super thick because we didn’t add any thickeners or heat our milk for an extended time before making the yogurt.  (I’ll share in the next post how we turn this yogurt into thicker greek-style yogurt.)

But this yogurt is great for smoothies or mixing with granola or raw honey.

Have you ever made your own yogurt?  Do you want to?

PJ

 

 

 

15 Ways to Use Goat Milk

There is a saying in the goat community – “Goats are like potato chips. You can’t have just one.”

zuzu family_blog

It is so true! We have definitely found that our herd has grown to more animals than we really need because it is so hard to decide to sell any.  Mostly because of the children.  Each child has a few that are their “favorite” and they look at me and say, “Please don’t sell my favorite.”

indigo with anne goat_blog

And while sometimes I still sell them anyway (I know, I’m a mean mom), most of the time I don’t. And because of that, we regularly have more goats and hence more milk than we need.

Over the years we’ve come up with many, many ways to use up our goat milk.  Here are some of our favorites:

1. Drink goat milk. We generally drink water at our home, but there are just some times (often involving chocolate) when a glass of cold goat milk is just right.  At home we drink raw goat milk, but we have pasteurized goat milk available in our farm store for you!

2. Pour goat milk on cereal or granola.  I don’t regularly buy packaged cereal because of the high sugar content.  But when we do, it’s goat milk all the way!  And I love a breakfast of homemade granola with fruit and goat milk.

3. Goat Milk Yogurt. Homemade yogurt is a great way to get some probiotics into your children.  It’s easy enough that my children are able to make yogurt themselves.  They’re even able to turn it into thick, Greek-style yogurt.  One of our new favorites is drinkable yogurt in vanilla or lemon flavors.  We usually have this in stock at our farm store.

4. Goat Milk Cheese. There are so many different cheeses that can be made with goat milk.  We have made many different kinds (e.g. feta, mozzarella, cheddar, chevre) over the years, but now stick mainly to chevre because it is so easy and versatile.  If you’re looking to make cheese, the book Cheesemaking Made Easy* is one I would highly recommend.  If you’d rather just buy it, we recommend ours!

5. Kefir.  Kefir is one of those things that many people have never heard of.  If you are unfamiliar with kefir, it is similar to yogurt in that beneficial bacteria process the goat milk and make it very healthy.  It doesn’t taste like yogurt, but has a unique tangy taste.  I’ve heard it referred to as “champagne milk”.  And while I wouldn’t describe it that way, it does give an idea of what kefir tastes like.  We make kefir daily at our house with live kefir grains.  I will be sharing more on this in an upcoming post as well.

6. Goat Milk Fudge. Super yummy barely begins to describe how creamy and good our goat milk fudge is.  We now selling this fudge in our farm store and online in many different flavors if you want some inspiration to make your own, or just want it right now!.

7. Cajeta. Cajeta is a goat milk caramel sauce that I add to everything from sliced apples, to ice cream, to rice pudding, to marshmallows.  So many foods are given a special touch when cajeta is added.  (We are also working on labels for our cajeta so that when our commercial kitchen is built, it will be available for sale).

8. Goat Milk Caramel Candies.  Emery is the candy making king in our family.  He makes toffee and goat milk caramel candy that he dips in chocolate that is beyond delicious.  In fact, he won “best dessert” at a party we attended.  He is currently perfecting his recipes and is also offering his candies for sale in our farm store.

9. Goat Milk Egg Nog.  Egg nog is not just for the holidays.  We make it year-round and enjoy it with our farm-fresh eggs.

10. Goat Milk Ice Cream. I was given this Ice Cream Maker* one year and we have enjoyed many flavors of goat milk ice cream since.  Because we are not using heavy cream, I usually add something to thicken the ice cream a bit – such as eggs or avocado.  The varieties you can make are only limited by your imagination.  I even keep an extra ice cream bowl* in the freezer so we can make different kinds back-to-back.

11. Goat Milk Pudding.  You can make pudding from scratch or you can use goat milk with boxes of instant pudding mix (which is a lot simpler).  Beware goat milk pudding can be very messy. LOL

12. Goat Milk Smoothies and Milk Shakes. Other than a good set of knives, in my opinion what every kitchen needs is a good blender.  I have a K-tec blender* and we use it multiple times daily.  Everyone in my family usually has some form of smoothie or milk shake at least once a day.  We all agree that they taste so much better with goat milk.  One thing we do is we freeze goat milk in ice cube trays so that we have milk cubes to cool down our smoothies (instead of water ice cubes).

13. Cooking with Goat Milk. Unless you are vegan, the vast majority of recipes call for milk.  We simply use our goat milk whenever milk is needed.  We also often replace water with milk if we think the milk will add good flavor.  Some of our favorite milk based recipes include – pancakes, biscuits with sausage gravy, fettucini alfredo, and rice pudding.  I’ll try to get recipes posted for these at some point.

14. Feed it to animals. We have our pet food license and over the years, our goat milk has been used to feed baby goats, lambs, piglets, chickens, puppies, kittens, and fawns.  Because it is illegal to sell raw goat milk for human consumption in Indiana, we don’t offer that.  But we do have pet milk available in our farm store.

15. Make Goat Milk Soap. And of course, our favorite way to use up our goat milk is in goat milk soap.  Goat Milk Stuff allows us to work together as a family, raise our goats, and help people with their skin issues.  It doesn’t get much better than that!

You may have been surprised that I didn’t list making butter as one of the uses.  That’s because I found making goat milk butter (even with a cream separator) to be a very tedious process.  So it is possible, but not something I ever plan to do again!

What is your favorite use for goat milk?

PJ

 

 

*Amazon Affiliate Link

Kids Cooking – Sourdough Pancakes

If you’ve been following this series, you know why sourdough is healthy, how to feed your starter, and how to make sourdough bread.   Now it’s time to share what we do when we have too much starter.

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We make pancakes! I will include our measurements here, but below I’ll put a smaller batch size.

First, stir down your starter:

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Place 8 cups of sourdough starter in a bowl:

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Add 8 eggs:

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Add 1/2 cup sugar:

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Add 1 cup olive oil:

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Add 2 tsp salt:

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In a separate bowl, combine 4 Tbsp warm water and 4 tsp baking soda:

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Blend your ingredients (we use a stick blender*):

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Add any fruit that you wish (Hewitt wanted banana pancakes this day):

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When the batter is completely ready, stir your baking soda and water:

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Then add it to the pancake batter and stir gently:

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The batter will produce bubbles and rise some:

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Ladle onto a 350 degree griddle:

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We add flax seeds to our pancakes:

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Flip:

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And enjoy!

Recipe:

In a separate container:

  • 1 tsp baking soda
  • 1 Tbsp warm water

We love these pancakes and make them about once a week.  You can also make muffins with your extra sourdough starter, but I don’t have any good recipes for that just yet – I’m still experimenting.

I’m glad that I didn’t give up on my sourdough experiments.  Sourdough pancakes and bread are so much healthier than their non-sourdough counterparts and the children and Jim all love them.

I’d love to hear if you do anything with sourdough or if you have any other sourdough recipes to share!

PJ

 

Kids Cooking – Sourdough Bread

I have been experimenting with sourdough bread for about a year now.  I’ve finally figured out how to consistently make a great loaf of bread that my family loves.  If you’ve read the two previous sourdough posts you better understand the health benefits of sourdough.  You also know how to feed your starter and keep it alive. During this post, I will describe how we manage our starter and how we make our bread. Unless you have a large family, you probably won’t need to make as much as we do.

I keep my starter in a dough bucket*.

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I love these buckets because it’s easy to estimate how much starter you have because the buckets are marked.  You can also set the lid on loosely when you’re making bread, or secure the lids when you’re putting the starter in the fridge.  They’re a good size, but they do have smaller ones for those of you with smaller families.

If we want to make bread the next day, at night before bed we take the following steps:

  1. Stir the starter in Bucket A
  2. Add 1 cup of the starter to Bucket B
  3. Add 1 cup of the starter to Bucket C
  4. Feed” each bucket by adding 1 cup of water and 2 cups of flour* to each bucket
  5. Stir each bucket well
  6. Set the lids on loosely

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In the morning,

  1. Leave bucket A alone – you don’t need to feed it until the evening
  2. Add 1 cup water, 3  1/3 cups flour, 1 scant TBSP salt to bucket B
  3. Add 1 cup water, 3  1/3 cups flour, 1 scant TBSP salt to bucket C
  4. Stir well
  5. Turn each bucket out onto a floured surface

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Each bucket makes 2 loaves, so these directions produce four loaves of bread. Once it is turned onto the floured surface we cut the dough in half so we now have 4 balls of dough.  We gather four children and set the kitchen timer for 20 minutes (the amount of time the bread needs to be kneaded).

Everybody starts kneading and every two minutes the dough gets passed to the right.  This makes the dough more evenly kneaded because some of the children are better at kneading than others.

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Your dough may seem very dry at first, but if you keep kneading it will soften and you can work all the flour in.  We don’t ever add more water, but if your dough is still super hard after you’ve been kneading awhile, you could sprinkle some water on.

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Make sure the dough gets kneaded for 20 full minutes.  You can take breaks if you need to because your hands and shoulders will get tired if you’re not used to kneading, but keep the actual knead time at 20 minutes.

Once you’ve finished kneading, shape the loaf and place it on a greased cookie sheet*.

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We melt a little bit of coconut oil* in our hands and smooth it over the dough so the plastic wrap doesn’t stick.  You can do this with butter or olive oil as well, but I like coconut oil because we’ll be baking the sourdough at high temps.

Cover the dough with plastic wrap and allow it to rise.  Knowing the amount of time to let it rise is the tricky part because it depends on so many factors like temperature and how active your starter is.  It usually takes anywhere from 4-8 hours to rise.   If you let it rise too much, it will fall.  It still tastes good, but it isn’t as light and fluffy.

When you are satisfied with the rise, preheat the oven to 400 degrees.

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Once the oven is preheated, remove the plastic wrap and place the loaves in the oven.  If you wish, you can score your loaves with a sharp knife* at this point.

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These breads below have risen too long and fallen a little:

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Once in the oven, I set the timer for 10 minutes.  At the 10 minute mark, I switch the loaves and insert a thermometer into the bigger loaf.  When the thermometer hits 200 degrees (takes anywhere from a few minutes to 15 minutes depending on how big the loaves have gotten), I remove the loaves from the cookie sheets and bake directly on the racks for 5 more minutes.

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Remove the bread from the oven* and place it on cooling racks*.

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I then stand back while the children devour it.

A few random notes:

  • You need to make sure that your starter is very active if you want your bread to rise well.  You do this by making sure that you’ve fed it at least 3 times since it has been out of the fridge.  Preferably 3 times in 36 hours or less.
  • For a crispier crust, you can put a shallow pan of water in the bottom of your oven.  You can also brush your crust with egg white.
  • A longer, cooler rise will make your bread more sour.  You can put it in the fridge for a little bit if your house is too warm, but if you cool it down too much, the starter may go inactive and your bread may not rise as well as you like, so play around til you find a good balance.

Because you’re regularly feeding your starter, you can get a lot of it, especially if you don’t make bread but once or twice a week.  You can give your extra starter away, feed it to your chickens if you have any, or do what we do and make sourdough pancakes.

And that is how we make our sourdough bread!

PJ

 

 

 

*Amazon affiliate

Don’t Let Your Sourdough Starter Die!

In a previous post I discussed why I stopped baking with wheat and started baking with sourdough.  In this post, I’m going to discus how to keep your sourdough starter alive and healthy.

Because your sourdough starter is essentially alive, you need to feed it.  “Feeding the starter” simply means adding flour and water.  You always feed the starter in the following ratio:

What the “part” is depends on how much sourdough starter* you already have.  If you have 1/2 cup starter, add 1/2 cup water and 1 cup flour.  If you have 1 cup starter, add 1 cup water and 2 cups flour.  You don’t have to exactly measure how much starter you have.  Stir it down first and then approximate how much starter you have.  Starter is very forgiving and it is very difficulty to over-feed or under-feed it in my experience.

Because I have such a large family, I deal with lots of starter and I keep it in this dough bucket*:

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When I have lots of starter in the bucket, I just regularly add 1 cup water and 2 cups flour because otherwise it would outgrow the bucket.  So if there is 6 cups of starter in there, I do NOT add 6 cups water and 12 cups of flour.  I simply add 1 cup of water and 2 cups of flour.

Once you have added the flour and water, you need to stir the starter to incorporate the flour and water.

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The starter may seem fairly dry when you first feed it.

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But as the sourdough eats the flour, it will produce air bubbles and become less dry.

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If you are concerned that your starter is too dry or two wet, you can do exact measurements for a few days and you’ll quickly get to the right consistency.  So start with 1/2 cup of your starter and feed it 1/2 cup water and one cup flour.  Wait 6-12 hours.  Stir it again and pull out 1/2 cup starter.  Mix this 1/2 cup starter again with 1/2 cup water and 1 cup flour.  Do this a few times and you’ll get an idea of how the consistency changes over time and what it should be.

If I am keeping my starter active (keeping it out of the refrigerator), I feed it at least once a day.  There have been times when we are making a lot of sourdough and I have fed the starter up to 3 times a day because I want to increase it so that I can bake large quantities of yummy stuff.  But generally once a day is sufficient to keep your starter happy.

If you are not going to be baking with your sourdough frequently, or if you are going on vacation, you can store your starter in the fridge.  The cold will make your sourdough starter inactive so that it does not need to be fed.  When it is in the refrigerator, I will try to feed it at least once a week, but I have gone two weeks between feedings and the starter has still been fine when I took it out of the refrigerator.

When you take the starter out of the refrigerator, it will be sluggish for a while.  Feed it at least 3 times before using it to bake.  If you use it right out of the refrigerator it is safe, but whatever you are baking won’t rise very well.

Please let me know if you have any questions on how to keep your sourdough starter alive and happy.  During the next sourdough post, I’ll be discussing how to use your starter to make bread.

PJ

 

 

 

*Amazon Affiliate Links

 

The Benefits of Sourdough

About a year ago, Jim and I went to San Francisco without the children.  I have always loved sourdough bread, so while we were there, we purchased several loaves to bring home with us.

The children adored it.

I looked into purchasing sourdough around here, but couldn’t find a good source.  Then I looked into having sourdough shipped to me from San Francisco (yes, you can do that).  But ultimately I decided I was going to teach myself how to make a good loaf of sourdough.

So I bought some sourdough starter* and began making bread.  I figured since I had been grinding my own wheat* and baking whole wheat bread for more than a decade (remember when we baked bread in the sun oven?), how hard could it be?

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Ummm… it was harder than I thought.

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After about 3 months of bread that was very disappointing (it had a good sour flavor, but I couldn’t get it to rise well no matter what I tried), I was about ready to give up on the great sourdough experiment.

But as I was continuing to research, I came across a study performed by Guelph University.  It compared four types of breads to determine which had the most positive health effects when it comes to carbohydrate metabolism, blood sugar, and insulin levels.  The subjects used were overweight people between the ages 50 and 60 who consumed the bread in the morning, and then ate a normal lunch.

The 4 bread types compared were:

  • White
  • Whole wheat
  • Whole wheat with barley
  • Sourdough made with white flour

The studies showed that when the sourdough was consumed the subjects maintained their carb metabolism, blood sugar, and insulin levels.  It was much better for you in regards to these indices than any of the other types of bread, even whole wheat.

As I continued to research, I found that sourdough has the following benefits:

1. Sourdough has a lower glycemic index than other breads. It is less likely to spike your blood sugar as dramatically as other types of bread.

2. Sourdough contains more Lactobacillus and less yeast.  This leads to less phytic acid, more mineral availability, and easier digestion.

3. Sourdough predigests the starches in the grains. This also makes the bread more easily digestible and allows you to absorb more nutrients.

4. Sourdough helps to break down the gluten. This further helps with digestability and may help those who are sensitive to gluten.

5. Sourdough produces Acetic acid which helps preserve the bread. Naturally occuring preservatives are always healthier for you than chemical preservatives.

So, sourdough is the healthiest of all bread types because it is more nutrient dense, easiest to digest, and has the least impact on blood sugar.

That was it!  I was not giving up!  I was going to master sourdough bread.

The first thing I did was switch from whole wheat flour to unbleached white flour*.  That alone made a huge difference. After a few more weeks experimenting, I was able to consistently produce sourdough bread that was had a good sour flavor, was pretty light and fluffy, and had a crispy crust.

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Over the next few posts, I’ll be sharing what I learned.  From how I keep my starter alive to how I make bread and what I do with all my extra starter, I hope you can learn from all my research and practice!

PJ

 

 

 

* Amazon Affilate Links

Kids Cooking – Keurig Oatmeal

Most mornings, the children make their own breakfasts. One of their “quickie” breakfasts is instant oatmeal. It became even faster and easier for them to make once Grandma bought us a Keurig*.

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They take their instant oatmeal and a bowl:

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Add the oatmeal to the bowl:

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And add the hot water from the Keurig*!

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The finished result:

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It’s extremely easy for them to make, and it’s faster than heating up water the normal way!

PJ

 

 

*Amazon affiliate link.