Please welcome Katie from Kitchen Stewardship, sharing with you a fantastic opportunity to learn more about the wonderful art of sourdough! I never knew you could make so many delicous foods from sourdough! I think you’ll be as excited as I am as you read on…
“I have captured YEAST!” I cried, in the midst of my sourdough happy dance, the day I first saw bubbles in my starter. (You can picture the scene if you overlay it with Tom Hanks in Castaway screaming, “I have created FIRE!”)
I used Laura’s photo tutorial to help me get started, but I was so nervous that I would fail, I refused to even take pictures for my own blog. I had zero confidence.
Fermentation and, you know, helping bacteria to grow and proliferate, is my hardest challenge as a real foodie. Sometimes I just need to see and experience something to really ‘get it’ and wish for someone to hold my hand a little. I wish the GNOWFGLINS Sourdough eCourse would have been available last fall to encourage me and ease my fears. I might have jumped in with both feet instead of stewing about sourdough for a year before trying a starter.
Now that I have a jar of flour and water bubbling away on my counter, I’ll never go back. I love my sourdough.
3 Reasons I Love My Sourdough Starter
- It’s More Forgiving Than a Fish. When someone overheard me explaining the care and feeding of my sourdough starter to someone with whom I was sharing a jar, she said, “Goodness, it sounds like you’re talking about a goldfish!” She’s not too far from the truth.I feed my starter some whole wheat flour every day and stir it well, adding water every other day or so. The starches give the natural yeasts something to eat, and they produce the bubbles that will make a lovely sourdough loaf.The difference between feeding my sourdough starter and feeding my son’s goldfish is simple: The starter doesn’t mind being forgotten in the refrigerator for a week. Sometimes we all need a break, and our kids goldfishes won’t “rise up” without constant TLC!
- I’m “in the club.” With my sourdough starter, I get to rub shoulders with sourdough masters Wardeh Harmon and Erin VanderLugt as they share 20 weeks of recipes. I tried to count how many actual things these women can make with their sourdough starters, but I lost count. From tortillas to spice cake, pita bread to cinnamon rolls, I quickly realize I’m a little fish in a big sourdough pond.Plus, I get to throw around terms like “active, domed state” and sound important!
Mmmm, cinnamon rolls. I think I know what’s going on the menu plan for Saturday morning!
3. I Make the Healthiest Bread on the Planet. Did you know whole grains can cause mineral absorption problems? God wisely created seeds to be difficult to digest, which is for the good of the seed and the proliferation of that species.
For the good of ourspecies, however, we like to eat the bread of life. To be most life-giving, whole grains need to be properly prepared to neutralize the enzyme inhibitors and phytic acid that hinder digestion. There’s much talk of soaking vs. sprouting vs. sourdough, but in my research, sourdough is the most traditional and Biblical form of bread. It’s also the most backed by scientific research on human beings. Added bonus!
Click HERE for more information on the art of sourdough baking via video, downloads, and recipes for everything you can imagine using sourdough.
The unique Pay What You Can philosophy allows you to preview the course and pay a fair price according to your means, and you can choose which lessons interest you the most and skip the rest without feeling like you’ve wasted a registration fee. Get a free thank-you gift every month when you make a payment! Enrollment never closes.
Disclosure: This post is sponsored by GNOWFGLINS eCourses.
