Today we're diving deep into the unseen world of sourdough microbes. Karyn Newman, author of the new book Sourdough by Science, personifies the many parts of our sourdough starters and explains the chemistry happening in our kitchens to help us make perfect sourdough loaves. Every time.
Find out the best time to feed your starter, why the fridge is your starter's friend, and what character in your starter is the most important one (and how to care for it best).
Even learn how to convert any traditional bread recipe to a sourdough one!
I learned so much from this episode, even what I've been doing wrong when I try to use my fresh flour to make my sourdough bread and how to fix it. (I couldn't believe how simple this is!)
About the author: Karyn Newman began her professional life in editing, then embarked on a career in the sciences after earning her PhD in cellular and molecular biology. And she also happens to love baking. She loves using her science background to help non-science folks understand the important details of making a perfect loaf of sourdough bread.
Find Karyn on ig: sourdough by science
Check out my favorite grain mill: Harvest Grain Mill
And the wheat berries I mentioned: Organic Hard White Wheat Berries
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S8 E7: Demystifying Grocery Ingredients with Karalynne Call
S8 E6: The Ultimate EGG Episode with Lisa Steele
S8 E5: Down and Dirty Meal Planning with Lisa Bass
S8 E4: Add Hunting into Your Homestead Strategy with Stacy Lynn Harris
S8 E3: A Skeptic's Guide to Eating Offal with Ashleigh Vanhouten
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S8 E1: What do Grassfed Milk & Meat REALLY Taste Like?
S7 E13: Systems, Groupthink, and Anarchy?
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S7 E11: How I’m Preparing Our Homestead for Supply Chain Hiccups
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S7 E4: What if You Couldn't Buy Food at the Grocery Store?
S7 E3: Saying NO to These 4 Systems Changed My Life Forever
S7 E2: What We're Using for Homeschool Curriculum This Year
S7 E1: I Need to Get This Off My Chest (A Reintroduction of Sorts)
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