rechelle's lifelyrics

A few weeks ago, one of my friends gave me some sourdough starter. I vaguely recall learning how to make bread by hand and feeding starter when my kids were small, but I don’t think I kept the starter going for very long. I have no recollection of making sourdough recipes on any level from those days. So when I brought home my starter, I was excited, but also really aware that I had no confidence in my ability to successfully incorporate the feeding/baking routine into my daily life.

One thing I can say after maintaining my starter for over a month and making several delicious recipes is that I have a huge advantage now that there is so much information available online. My friend and my daughter-in-law both gave me several pointers to get me started, but I really felt the need to learn more so I could get a better understanding of what to expect on my own. I listened to 2 podcasts about maintaining sourdough starter (each linked below) before I began feeding and using mine. Then I found Amy Duska and her Little Spoon Farm video tutorials for some great recipes to try (2 links below).

I loved that I could learn from her and replay sections as I was working through the process – any time of day or night! Her videos were instrumental in building my confidence because I could see how she worked with the dough and what it should look like during the mixing, rising, and shaping process.

Now I feel comfortable with my new routine, and empowered to remove bread items from my grocery list! I am so happy that I can create bread for sandwiches, buns for hamburgers, pizza rounds for quick & easy meal prep, and delicious breakfast foods when we need them. This new routine is even more rewarding because it all started through a gift from my friend!

Apple Podcast: Savor Classics-Sourdough

Apple Podcast: Baking With House Of Bread-Taking Care Of Your Sourdough Starter

Introducing Amy Duska & Little Spoon Farm

p.s. The video linked below is one of the first things I tried. I think it’s way easier to par-cook the four 8″ rounds and freeze them to pull out one (or 2!) at a time for a quick and easy lunch or dinner. I add a heaping tablespoon of Italian seasoning to my dough & it is ever so tasty!