Sourdough Rhythm

THIS NEEDS TO BE SAID!
▪️ Co-Signing is NOT a small favor. Quit asking people to do that.

▪️ Those extra rooms you see in people's houses are for visiting; not for you to live in for free/long term.

▪️ Somebody's good job is not your meal ticket. Stop getting mad when they don't live up to the expectations of them taking care of you.

▪️ How someone spends the money they earned is not any of your concern nor is it ANY of your business.

▪️ When your age reaches over 18 years old, your parents are not your financial supporters anymore.

▪️ It is not okay to spend all your money having fun and expect the one who sacrificed and saved to make sure you're not hungry.

▪️ If you don't have a car and ask for a ride, gas isn't free.

▪️ If a person seems to have more than they need, work as hard as they have if you wanna be like them.

▪️ If you borrow money from someone, make sure you pay it back!!

▪️ If you borrow a trailer, a saw — anything, return it like you got it. If it takes gas, return it with a full tank.

▪️ Don't take the ones who love you for granted.

Did you know?

🔹 Buy or fill up in the early
morning when the ground
temperature is still cold.
Service stations have their storage tanks buried below ground. The colder the ground the more dense the gasoline. When it gets warmer gasoline expands. Buying in the afternoon or in the evening — the gallon is not exactly a gallon. In the petroleum business, the specific gravity and the temperature of the gasoline, diesel and jet fuel, ethanol and other petroleum products plays an important role.

One degree rise in temperature is a big deal for this business. But the service stations do not have temperature compensation at the pumps.

🔹 When you're filling up do NOT
squeeze the trigger of the
nozzle to the fast mode.
If you look you will see that the trigger has three stages: low, middle and high. You should be pumping on low mode — minimizing the v***rs that are created while you are pumping. All hoses at the pump have a v***r return. If you are pumping on the fast rate, some of the liquid that goes to your tank becomes v***r. Those v***rs are being sucked up and back into the underground storage tank so you're getting LESS worth for your money.

🔹 Fill up when your gas tank
is HALF FULL.
The more gas you have in your tank the less air occupying the empty space. Gasoline ev***rates faster than you can imagine. Gasoline storage tanks have an internal floating roof. This roof serves as zero clearance between the gas and the atmosphere, so it minimizes the ev***ration.

🔹 If there is a gasoline truck
pumping into the storage
tanks, DO NOT get gas!
Most likely the gasoline being dumped into the storage tank is stirring up the settlement — you might pick up some of the dirt that normally settles on the bottom into your vehicle.

The Lie said to the Truth,
"Let's take a bath together,
the water is very nice.”
The Truth, still suspicious, tested the water and found out it really was nice. So they got naked and bathed.

But suddenly, the Lie leapt out of the water and fled, wearing the clothes of the Truth.

The Truth, furious, raced out of the pond to get her clothes back.

But the World, upon seeing
the naked Truth, looked away,
with anger and contempt.

Poor Truth returned to the pond and disappeared forever, hiding her shame.

Since then, the Lie runs around the world, dressed as the Truth, and society is very happy — the world has no desire to know the naked Truth.

Painting: “Enchanted Pool” by Twatchman John-18th century

Teaching life lessons!

Creating a sourdough starter is a rewarding journey into bread-making. I highly recommend using a kitchen scale to weigh ingredients in grams — it’s the most accurate method, ensuring consistency in your baking. Cups and spoons can vary, but grams never lie.

Starting your sourdough starter — all you need is flour, water, and a warm spot for your starter. Patience is crucial — it typically takes around two weeks for a starter to mature enough for baking. Don’t let the false rise fool you into baking too early — possible food poisoning.

Wait 2 weeks and it has
to double it’s height 3 days
in a row (after the 14 days).

For those eager to begin baking sooner, consider sourcing a portion of mature starter from a fellow baker. You can order starter, starter jars etched with the jar’s gram weight (makes feeding easier), and other items, from our Etsy Shop https://sourdoughrhythm.etsy.com

Quick Start Guide:
➖ Day 1: Mix 30 grams flour with 30 grams water in a jar. Cover loosely for 24 hours.
➖ Day 2: Stir the mixture without feeding, rest over night.
➖ Day 3-14: Each day, start by removing 30 grams of the previous day's mixture to feed and discard the rest. Mix the reserved 30 grams with 60 grams of flour and 60 grams of water. Loosely covered.

Loosely covered — screw lid on to closed, then turn back towards open 1/2 turn.

These first 2 weeks, try to keep it in a warm spot like on top of the refrigerator (the motor running all day puts off a small amount of heat).

By the end of two weeks, your starter should double or triple in size reliably every 5 to 6 hours, with a web-like texture and plenty of bubbles. If it’s not quite there, continue daily feedings until it shows these signs of readiness.

Join our private group to learn more.
https://www.facebook.com/share/NZt4hur9U94AvtVY/?mibextid=K35XfP

Ever wonder about Sourdough Discard? Join our private group https://www.facebook.com/share/HmLbzEscnvKiHt1K/?mibextid=K35XfP

Impulse buy!
I had to have it — it kept whispering “take me home, we can make a good mess in the kitchen together!”

The more I read in some of these food groups the more I realize I like eating at home better.

We watched “Dark Waters” on Netflix — what an eye opener movie!
Grow your own food folks‼️

DARK WATERS | Official Trailer | In Theaters November 22 Mark Ruffalo stars in .Get tickets: https://www.darkwaterstickets.com/From Participant (Spotlight), DARK WATERS tells the shocking and heroic stor...

THIS is really good! It’s true, we are what we eat! Take the time to watch this!!

Hack Your Health: The Secrets of Your Gut | Official Trailer | Netflix Delve into the digestive system with this lighthearted and informative documentary that demystifies the role gut health plays in our overall well-being.Watch...

If you're overly thankful when someone is kind to you — could it be because deep down, you are not used to someone doing something nice for you?

Or maybe when someone does a nice gesture for you, you feel awkward, you don’t know how to handle it and need space?

Maybe you apologize even when you didn’t do anything wrong because you're used to getting blamed —even when it's not your fault, so you say sorry just to keep the peace?

Maybe you can't remember parts of your childhood — your brain hid those times to help you simply survive?

Maybe you can't handle compliments — they make you feel uncomfortable, deep down you don't believe the compliments?

You never ask for help — but you drop everything to help others because you know what it feels like to handle things alone.

Yeah, I’ve pondered on these myself. Sometimes as I work my dough and the house is quiet. I can’t really explain it but there’s a feeling of releasing negativity during my sourdough sessions. And I’ve discovered you can over work the dough — LOL! It’s ok I ruined a few bakes, live and learn.

Release the negative. You’re not alone! Let all those emotional struggles go! If you continue to carry those burdens that don’t rightfully belong to you, they could affect your health — mentally and physically.

Life happens! Plans change — so do my baking plans. What can I do with my overnight LEVAIN when I am not able to bake as planned?
Could I save it til the next day?
Should I start over and compost this prepared levain?

Come bake with us — find out the simple secrets of home bakers
https://www.facebook.com/groups/sourdoughrhythm

Palindrome Days happen when the date can be read the same way backward and forward.

If you see a plastic bottle between your car and car tire — don’t touch it! You might wanna call police.

4/8/2024 — Interactive map for Monday’s ECLIPSE. Use 2 fingers to your exact location — it will give the amount of totality and the time frame (like the pic).

Map link: https://nso.edu/for-public/eclipse-map-2024/

Homemade Vanilla Extract
Homemade Vanilla Salt
Homemade Vanilla Sugar
…. all for my sourdough bakes

Waiting a year for the extract to be full flavored — not using those yet.
I’ve used the salt and sugar in a sandwich bread recipe and YUM!

Feeling accomplished over here! 

If you're watching your calorie intake, Sourdough generally has a lower calorie count than other breads.

Our sourdough starter has been maintained with love using organic flour, filtered water and patience since 2022.

🔹 ORDER:
https://sourdoughrhythm.etsy.com

You’ll receive easy to follow instructions to revive your dehydrated starter. It will become active and bubbly — ready to use in just a few days.

Sourdough consists of a lot of trial and error. As a beginner I know it can be hard to tell if your starter is active & ready to use. If you’ve tried activating a starter culture in the past with no luck, or would rather skip ahead, you can purchase a packet of my dehydrated starter, from my kitchen to yours. Including reactivation instructions! Make sure to check out the starter kits we offer — our etched jars make feeding time so much easier!

One of the first things I noticed with my family, everyone’s tummy’s felt better!

Research suggests sourdough bread has a lower glycemic index than non fermented bread. The increased acidity of sourdough forms resistant starch and that starch is processed more like fiber than sugar.

Sourdough often doesn't cause bloating like commercial bread does. Sourdough fermentation process breaks down those hard-to-digest fructans, and can actually offer support for digestion.

The PRObiotics in sourdough may not survive the baking process, but the PREbiotics do! They help feed the beneficial bacteria.

The fermentation process in sourdough enhances the bioavailability of essential vitamins and minerals.

The lactic acid produced during fermentation can help slow down the digestion process, resulting in a slower release of glucose into the blood stream. Contributing to more stable blood sugar levels.

You can learn how to control the level of sour in sourdough. Some like it very sour, others don’t care for the intensive sour flavor. Either way you get all the healthy benefits.

You can find this information by researching like I did when I started this journey.

I use my starter to bake sandwich bread, crackers, brownies, cookies, tortillas, pop tarts and many wonderful things.

Statements not approved by FDA.

I love a clean jar! The rubber band marks the height when this starter was feed.

Below the red dotted line,
you can faintly see where
this starter had risen too.

You can see it’s still falling but not too far down yet — it’s still at a good ripen stage to bake with.

It’s gonna be a good day! Got a nice rise over night!!

DID YOU KNOW Julia Childs cooked for sharks?

"My first big recipe was shark repellant that I mixed in a bathtub for the Navy, for the men who might get caught in the water."

Before she mastered the art of French cooking, Julia Child cooked up shark repellent while working for the precursor to the CIA as a covert operative during World War II. Sharks kept unintentionally setting off underwater explosives meant for German U-boats — until Child came up with an inventive recipe that saved the day.

“Sourdough Culture”
by Eric Pallant
I learned from this book, that a starter is going to take on the properties of its new home, new environment, new flour type and new water, relatively quickly. Its whole profile will most likely change within the first week of daily feedings.

A well-established starter stating it is over # # # amount of years old and it came from somewhere exotic, there is really nothing extra to be added by having one with any particular “lineage” or age past a certain point, so to speak — aside from a good story.

If you are thinking about ordering a starter from San Francisco hoping to bake bread you can only get in San Fran — prepare to be disappointed. Most likely, within the first week of daily feedings, that San Fran flavor will be gone — the starter now lives off of everything in your home. Its profile has changed.

Oh the starter should be strong and healthy — but why pay high dollar for a story?

READ THE FIRST 57 PAGES OF “SOURDOUGH CULTURE” FREE, HERE:
https://books.google.com/books/about/Sourdough_Culture.html?id=b21AEAAAQBAJ

Order our healthy and strong starter at a better price: https://sourdoughrhythm.etsy.com

Bread Baking Tip: don’t bake with enameled covered cast iron pans! If you're baking at 450°F or higher, I'd recommend straight cast iron. The enameled pieces don't do great at high temps, they may stain or crack.

Recommendations for high temps!

🥘 2-in-1 Cast Iron Combo Cooker.
LINK: https://a.co/d/fqGqr2H
Love this! Limitless cooking options with other foods as well as bread. You can use either piece as the lid. Practice putting it together as a set in the oven (oven off). Try the larger, deep pan as the lid with the bottom. Practice putting the 2 pieces in and out of your oven. Now try the reserve, with the deep pan as the bottom and the other piece as the lid. Now image the oven is hot and which combo version would you’d rather open the oven door and pull off/out the lid and shut door fast — not to loose too much heat.

🥘 Cast Iron Dutch Oven.
LINK: https://a.co/d/98nwes1

🥘 Cast Iron Sandwich Loaf Pan.
LINK: https://a.co/d/3gwOr2K

LOOK AT THOSE GORGEOUS BUBBLES! A customer sent this pic of day 4 with our dehydrated Sourdough starter!

https://sourdoughrhythm.etsy.com

This beautiful person ordered a Starter Set! A set includes strong starter, glass jar — the jar’s weight is etched on so feeding time is much easier! Also comes with a fermenting lid that allows gas to escape but nothing can get in. Full instructions to get started right.

https://sourdoughrhythm.etsy.com

You should NEVER cut into home baked bread before it's cooled! It’s so hard to wait, I know, I know. I love listening to the crackling as it sits on the countertop.

• While baking the gluten releases
water molecules that bind it
together.

• While heating up, this water
hydrates the starch in the flour,
causing the starch molecules
to explode, producing a gel-like
paste in a process called
gelatinization.

Gelatinization causes the starch to become firm as it continues cooking, helping to form the structure of the bread along with the gluten.

The starch doesn't fully set until you let the bread cool to room temperature (starch retrogradation if you wanna look that up).

If you cut it too early you'll
have GUMMY bread and a
lot of moisture loss, making
the bread go dry faster.

So wait until the starches set! I never even think about cutting it until after 2 hours and if it’s still warm, I walk away. It’s so hard to walk away but worth it.

Today went like …
https://www.etsy.com/shop/SourdoughRhythm

Looking for healthier options?
Sourdough can be used to make panic, waffles, cakes, cookies along with sandwich bread and the wonderful Artisan bread in your own home where you control the ingredients!
I have sourdough starter that’s easy to get going and you’ll be baking in no time!

SourdoughRhythm - Etsy Shop items by SourdoughRhythm located in Versailles, Kentucky.