(28 April 2024) If you are interested in making your own sourdough bread, I'm here to tell you a story. A short one.
Why make sourdough bread? Because most store bought bread has preservatives in it, and the last time I checked, preservatives don't grow on trees (or in the ground). We do know a little about the long term effects of eating processed foods. Even if you do find bread with ingredients you recognize, you are trusting that the labels are correct. Even so, making your own breads are extremely satisfying. And, the end result is yummy fantastic.
If you don't have the bandwidth or the desire to make your own bread, I would recommend the Yuka app. This app provides a third-party assessment of the reported ingredients by scanning a products bar code. I am a huge fan of information, and this app scratches the itch.
What is Dough Mama? It is my starter's given name. I didn't create it... It is the offspring of a starter that was created and cared for by a good friend of mine, let's call her Blondie (like the 70s rock band). I feed it and care for it. It contributes to the family by providing delicious bread. :)
For serious. Naming your sourdough starter is a thing. My bestie, LK, properly educated me on this. Of course, I wanted to be a good steward of my starter, soooo... Just check out this post to read more about it.
Feeding your sourdough. How often? Well, it depends. If your starter lives in the fridge most of the week, 1-3 times a week. If your starter lives at room temperature, probably every day. Keep your rubber band around your jar, at the max level of your starter. If your starter is growing to a height above the band, all is well... move the band to the new height. if your starter starts to drop below the band, it's time to feed it.
To feed your starter, first discard half. Blondie advised to assign another mason jar as the discard jar. It is where starter goes to die (just kidding). Discard is just starter that is not being fed. There are many recipes for discard.
After you discard half of the starter's volume, place your starter jar on a digital scale. Zeroize. Add 100 grams of room-temperature spring water to your starter. Gently stir. Zeroize scale again. Then add 100 grams of flour to your starter. Gently stir. That's it!
Recommend feeding your starter the best flour you can find. Search your area for freshly milled, chemical-free, and nutrient-dense grains. Feeding your body nutritious food will keep you healthy. God gave us these bodies to do His will, is it our responsibility to properly care for them.
Sourdough Recipes. I like PantryMama.com.
Well, I've had Dough Mama for 2 weeks, and she's not dead yet. :-b
Thanks to my friend, Blondie, for scoring all the information here on this page. I give ALL glory to God for introducing us, helping me keep Dough Mama alive, and making this webpage possible!
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.