My Barefoot Farm

Today you need to feed your starter two times, once in the morning and again in the evening. The yeast is HUNGRY!

This brings me to the above photo. This is what will happen if you only feed your starter one time and skip the second feeding during this time of rapid growth. That liquid is a by-product from lack of oxygen and food. It is alcohol. If this happens to you, as it will at some point because life can get crazy busy, just stir it up and continue like nothing happened:-)

Today:

1. Stir your starter and discard half.

2. Add 1 cup all purpose flour and 1/2 cup warm water.

3. Stir and place in warm spot.

4. Repeat again tonight.

You should have a sour smell by now. It’s too sour usually and kind of disgusting. The final “ripe” starter that we will make bread with is not as strong in smell, I thought you all might like to know. Doing great!!

Is your family impressed yet?

Bubbles are what you should be seeing today. Though your starter might not look as bubbly as the one here, you should start to have some bubbling action.

Now you will feed your starter twice each day for the next 5 days, with 8 hours between each feeding. The yeast is growing and needs lots of food to grow.

Here is what you need to do today and tonight:

1. Stir your starter well.

2. Discard half the starter.

3. Add 1 Cup of all purpose flour

1/2 Cup warm water

Stir this well and place in a warm spot for 8 hours, until you repeat these steps.

Now, let’s say you have a really crazy day or you spend the entire day out and your starter misses a feeding. No big deal! Just pick back up and keep going.

I will keep posting each day to remind you and to check in. Hopefully by day 7 or so we will be ready to start working on bread.

Does everyone have some bubbles today?

You’re doing great!

How does your starter look this morning?

This is mine. Do you also have the hard, dark crust on top? No biggie. This is from the air that was trapped in the container, and all you need to do is skim it off and throw it in the trash.

Notice that mine has bubbles already, but it is ok if your starter does not have bubbles like this. I bake a ton every week so I have a heavy concentration of wild yeast in my kitchen. It might take a little while longer for the yeast to build up in your starter. Your starter might also haver a “sour” smell today, but again it might not. It will in time, trust me.

Here is what you need to do today.

1. Stir your starter well after you skim any hard crust off the top.

2. Discard half the starter.

3. Add these to the starter and stir well. This is called feeding the starter.

3/4 Cup rye flour

1/2 Cup warm water

4. Place your starter back in it’s warm spot to rest (ferment) for 24 hours.

I also noticed that my starter was a little dry or hard on the very bottom of my container. This is from a little too much heat and not a big deal. If this happened to you, just stir it all up well and then fold your dish towel over so that there is one more layer of towel under your container.

Great job! You are  doing super! We are done with the rye flour and will swtch to all-purpose flour tomorrow. If you have a whole bag of rye flour left over I would store it in the freezer. It will last longer there and you might need it later this spring to bake some rye bread (hint,hint).

Any questions or comments? I will see you tomorrow.

There is something very gratifying about making your own bread from scratch, and sourdough bread is no exception. It is even more satisfying to make it with a starter that you also made on your own. Before we start, let’s discuss some basics about sourdough starters.

There are wild yeasts and friendly bacterias (lactobacilli) all around us, and they will find their way into your starter. Wild yeasts can actually be found on grapes (which is why it’s so good for wine) and on grains (which is great for bread). There are an even higher concentration of these yeasts on rye, which is why we are using rye to begin the starter. If you bake often in your home, then your kitchen will have  a  higher concentration of yeasts around versus a person who does not bake at all.

The lactobacilli are also everywhere and will settle into your starter and breakdown the carbohydrates in the flour. The by product of this breakdown will be simple sugars. The yeasts will “eat” the simple sugars causing a by product of carbon dioxide. The carbon dioxide bubbles will raise the dough. Another by product of this process is acetic acid and lactic acid and these two acids give the sourdough its tangy flavor and its rich flavor respectively.

This is kind of like being in a chemistry class, only chemistry was not this much fun when I was in school:-)

Sourdough bread has a different flavor depending on where it is made because the microflora (yeasts and bacteria) are different from one reagion to another. Your bread will truly be a “local” food.

Let’s get started. Gather these ingredients:

3/4 Cup rye flour (pumpernickel flour)

1/8 tsp molasses

1/2 Cup warm water

Mix these in your plastic or non-reactive container and cover with the lid. Allow it to rest (ferment) for 24 hours in a warm spot. You can place it in the oven with only the oven light on or cover a heating pad with a dish towel and set it at low.

Here is mine all mixed up.

I also use a heat pad on the counter. I use a towel under the pad and then fold a towel for the top of the pad. Make sure you set it on low.

Tomorrow we will “feed” the starter again. I will post in the morning and will continue until we have a loaf of bread. It does take about a  week before the starter is ready to make bread. Until then, wow your family with your baking skills. You will be an expert by the time this is all through, and you will have starter to share with family and friends.

Any questions? I will see you tomorrow!

***Disclosure. I often refer to and use the cookbook “The King Arthur Baker’s Companion” as a wonderful resource in baking this bread***

Sour dough is something every person must try at some point in life.

Why not now? You could start now and have a fresh loaf of Pain au Levain for Valentine’s Day?

Here are some FACTS about sourdough starter, things you might not have known:

1. The starter is EASY to keep and can even be placed in the freezer for a long vacation, when your life is uncontrollably busy.

2. It is simple to make and you will be amazed at your culinary skills once you have achieved your perfect starter.

3. You can use the starter to make sourdough pancakes and waffles!

Here are some facts about the sourdough bread that I MUST share:

1. It’s very simple to make, you only need dedicate a morning or afternoon at home to tend to it between rises.

2. It’s yummy! It makes great toast, french toast, broiled/open faced sandwiches, and the BEST egg in a blanket comes from using fresh sourdough bread.

3. Your family and friends will nominate you for the Nobel Peace Prize after they get a loaf of your sourdough bread.

Sound like fun? I knew you would be on board.

Here’s what you need to gather by Friday. We will start Friday. Friday is the starting day. Friday.

2 Cups whole rye flour or pumpernickel flour

1/8 tsp molasses

5 pound bag of all-purpose flour

Non-reactive container for your starter. I use a plastic storage container that holds 1 quart. A large cool whip container will work as well. You need a lid.

Optional equipment: heating pad and a dish towel to wrap around it.

***I will be using the book  “The King Arthur Flour Baking Companion.” I have found this book to be one of the BEST and have had nothing but success with it. Check it out if you get a chance.***

Any questions?

FRIDAY!!!

*****UPDATE: This tutorial will take you from the start to the end. It takes about 10 days for a new starter to be ready for bread baking, but I will post everyday and keep you all going until we can bake a loaf of bread. Get ready for some great stuff and made from scratch!*****

Seriously, we did!

Only a few days ago it felt like spring and today we got the largest snow of the season!

Grocery stores were packed, schools closed early, cars were sliding all over the roads, and there is not a single loaf of bread to be found in a convenience store near or in the county!

Needless to say, the kids had a blast.

Needless to say, I now have so much laundry piled up from children playing that I have decided to throw in the towel and eat chocolate instead.

It feels good.

Now, should I tell my dear daughter that she is much to large for that riding toy?

No, I think she will figure it out. I’m going to find more chocolate:-)

Happy Snow Day North Georgia!

I always find it interesting to see what pictures my oldest gal takes after she asks to use my camera.

Her perspective is much different.

She has a couple of goats, and this one was nice and “fluffy” for her picture.

In fact, my oldest has so many animals that I tease her that she will soon need a permit.

I have been told this goat is NOT fat, by the way.

She’s fluffy and poofy.

Oh My! This is my bulldog, Duke. What a great shot. When I attempt to take his picture, he’s sleeping or being lazy. Side not: This is what the UPS guy sees when he drives up my very long driveway.

One reason why we allow my oldest to have so many animals is because she has proven herself responsible in regards to their care. These are some of our many, many hens. She cares for them, feeds them, tucks them in at night and collects their eggs. We have not had many to collect this winter, but they are steadily increasing production now that spring is almost here.

This one of her bantam roosters, apparently eating some fresh grass.

Don’t be misled by his small stature and curly feathers. This guy is tough and often finds himself in seclusion after fighting. It’s amazing how much personality he possess.

This little bird is a baby we are raising. She loves baby chicks and even had one in her room one summer. That little bird followed her around and thought she was his mama bird.

Now to totally change the subject because my brain works that way lately. Who wants to start a sourdough starter? A tutorial? Let me know. It’s easy and requires only a few ingredients. Sourdough bread is surely a sign of an early spring, right? If not, it’s a great cold weather treat!

PS. You will not want to participate if despise having people swoon over you:-)

Despite the fact that it is cold and very rainy here today, yesterday was very nice.

In fact I was able to inspect all of my hives a little. Now I could not go through them totally, but I was able to lift the tops, check on the cluster, and place a pollen patty on top for food.

I also added syrup feeders in the front.

It is always a little nerve-racking to check the hives out after a winter season, especially when it’s as cold as this past winter.

My fears were confirmed when I discovered 2 of my hives were dead.

They had food, but small clusters, so I assume it was just too cold a couple of weeks ago.

Georgia rarely gets such a long spell of such cold weather. The good news is that 6 hives were still going strong. I hope that a little food will keep them in that direction.

We also set up cinder blocks for my nuc placements this spring. I intend to keep 4 nucs going so that I might be better able to address any issues with my full hives more promptly. The nucs will go between the hives.

The warmer weather really made us all crave spring like crazy.

Here my second barefooter decided to pull the go kart out for a drive.

The boy insisted on going too.

Of course, today it is cold and rainy. Have I mentioned that?

There is also cold weather ahead the entire week and next weekend. BLAH!

Hang in there bees!

Spring will get here, I promise.

Spring will arrive and then before you know it we will be in the midst of summer.

It always works out that way. It’s nice that some things are predictable, isn’t it?

Okay, not that you would fear me being a little absent, BUT I am still here. I actually spent the day at the quilt store sewing a cute, cute, CUTE tunic!

I also bought some fabulous fabric to make a quilt. It’s fabric featuring paintings by Van Gogh. Did I spell that correctly?

Tomorrow I will post a picture, tonight I have to applique more! I have completed more than 3 quilt squares within the last week…gotta keep goin’!

Mucho thanks for hanging in there with me!:-)

My favorite soup.

My kids’ favorite soup. It’s simple. It’s yummy. Here’s how you make it:

Bake 5 large potatoes ion the oven.

Just put them in the oven in the morning while you fix breakfast.

When they are done cooking, let them cool a bit.

Slice them in half and scoop the insides out into a bowl. mash them a little with a fork.

You don’t want them smooth like mashed potatoes.

Next melt 2/3 C butter in a large pot on your stove over medium heat.

After it is all melted, whisk 2/3 C flour into the butter.

It’s kind of like making gravy. Keep stirring! You want this nice and smooth.

Slowly add 6 cups of  milk.

Keep stirring until it starts to thicken. This might take a good 5 minutes.

It’s kind of like making pudding! :-)

After it starts to thicken some, add the potatoes.

Also, add 1 Cup of grated colby cheese, 3 sliced of cooked bacon (crumbled), and 2 Tb sliced green onions.

Cook this until it is heated, but DO NOT BOIL!!!

At this point add 8 oz. of sour cream and allow to heat through again.

Are you ready to try some?

Make sure you have some toppings ready!

You will need grated cheese.

I prefer colby or colby-jack.

Sliced green onions.

Most importantly, cooked bacon that has been crumbled.

Seriously, I can never cook enough of this stuff…it disappears instantly!

Voila!!

Make some today and your family will offer back rubs, clean dishes, and no dirty laundry for a month. Promise!

Baked Potato Soup. It’s a favorite at My Barefoot Farm.