Navigating Sourdough: Discard Recipes and Baking Insights

Do you want to know my real thoughts on sourdough discard recipes! In this episode, I’m answering more of your questions about all things sourdough! How do you know when your dough is done rising? What is the best time of day to start sourdough? How can I turn any recipe into a sourdough recipe? Join me for this conversation about one of my favorite topics!

In this episode, we cover:

• An easy formula for turning any recipe into a sourdough recipe
• What ingredients to include in your long ferment
• My unfiltered thoughts on discard recipes
• Encouragement for anyone intimidated to start sourdough
• What to look for in timing your bulk ferment
• Sample baking schedules for each season
• What to expect when baking with freshly-milled whole wheat flour
• Tips for making the switch from baking yeast bread to baking sourdough 
• Why I’m moving from a stand mixer to mixing by hand
• My best tip for cutting a crusty sourdough loaf
• The top sourdough recipe worth mastering

View full show notes on the blog + watch this episode on YouTube.

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RESOURCES MENTIONED

Listen to part one of this Sourdough Q&A series or watch on YouTube

How to Convert Any Recipe to Sourdough

Check out my Christmas sourdough episode with Ash of Turner Farm or watch on YouTube

Listen to my episode with Kristin all about baking with freshly-milled flour or watch on YouTube

How To Cut Sourdough Bread For The Perfect Slice

Join my Simple Sourdough course

Pre-order my new cookbook Daily Sourdough

Check out all my sourdough recipes on the blog

Explore all of my course offerings including sourdough, sewing, blogging, YouTube

CONNECT

Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest

Do you have a question you’d like me to answer on the podcast? A guest you’d like me to interview? Submit your questions and ideas here: bit.ly/SFLquestions.