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Did you mention how long it will last on the shelf after canning?

Can we have the recipes please. Your process seems to be pretty easy going and longer duration and would like to know amount of starter to flour is 10%, 20% or more to stay good for that long duration and still hold rise and not overferment.

You let it bulk ferment throughout the day and cold ferment through the night. Thats 24 hours. Doesnt it taste too sour? Does it taste yogurty or vinegary?

Is the broth still gelatinous when you open the jar?

Where can I find the recipe? I've looked on the blog but could not find it. Thank you.

I'm new to sourdough. I've got two bubbly starters that are about 4 weeks old. When I bake I don't get a good ear or crumb on my boules. Other people have told me it's because my starter is not mature. So I took it out of the fridge and started feeding them again every day, possibly twice a day. What is your advice on maturing my starter?

I’m new to sourdough and have not had much success making a liquid starter so I’ve created a stiff starter. It’s bubbly and doubling in size at the 8-10hr mark. From what I’ve read, I should be able to add it to my dough and bake with it now but when I try the float test with this stiff starter it doesn’t float. Does that mean it isn’t ready to bake with or does a stiff starter not subscribe the float test?

I would love to have your pound cake recipe!

This is a game changer! Do you have this recipe written out?

Where can I please find the recipes you made on this video? The rolls, sandwich bread & rustic loaves?

I will highly recommend not using plastic cutting boards, science has shown each cut adds microplastics to your food unfortunately

This video was a spiritual experience. thank you

Your little are adorable while enjoying fresh bread with butter!

Great video. Confused over ratio of stiff to active starter: in one recipe you used 30g to produce 200g active. In another you used 50g stiff to make 600g active. Please clarify.

Can you also use a stiff levain? Or is the levain always in 1:1 ratio for water and flour?😊

Do you have a printable recipe? You’re such a good mom!❤❤

I love that the kids are so excited to have some fresh bread.

Great tips on how you use your stiff starter! I'm just finishing building my first one. Also, you're the first baker I've seen who doesn't pre-heat their baking vessel. Maybe it doesn't make as much of a difference as everyone claims. Your loaves looked excellent.

I'm in Australia and don't think our flour is as good as yours. Our All Purpose flour only has 10% protein. Can you say what the protein content of your flour is? Also, have subbed to your site. Do you have written recipes for the loaves and rolls, thanks.

Where do get these types of bone?

Would you mind sharing your sourdough sandwich bread recipe, please?

I do the same thing, except I keep mine even dryer and cover it with a good layer of flour to keep it from moulding.

We would like to see all ingredients in each receipe so we can make it. Thanks

Please, almost 7 minutes into the video before you actually start the recipe.🤨

I've found, for our family, an added bonus of a Stiff Starter. My wife hates the sour notes in sourdough, and the Stiff Starter favors more of the yeast flavors with the lactic Acid notes from the Lactobacillus more in the background. Obviously this is a matter of taste which will vary household to household.

How long is the shelf life of the pressure canned broth?

Well I guess I won’t be making ur recipes cause I can’t find them 😢❤

Why does everything go to shorts☹️🤔. I would like full video on how much ingredients for each thing you make. Please 😊❤

I made a stiff starter from another channel & followed instructions & weights but it was sooo dense & worse loaf I ever made. Don’t know what I did wrong but I’m afraid to try a stiff starter again. I make it look easy 😊❤❤❤👍🏼 I hope 🤞 u have recipes I can print out 😊❤

this looks amazing could you include recipes to print

Too much talk.

Oh my. So glad I found you 😮I'd never heard of this . Thank you 🎉❤

We support our local rancher, who in turn offers us both bones and fat for free with our order. We know we are getting grass fed, clean, pasture raised beef, and they are wonderful holistic stewards of the ranch they live on. We feel very fortunate, and this video is taking us one more step closer to better health. Thank you!

Do you have a video that shows us how to start a starter and maintain it until we have a stiff starter?

So when you START your stiff sourdough starter do you begin with the 1 to 2 ratio? Also, when you begin a stiff starter, how long do you wait to feed it?

Ooo i thankyou for show us this recipes

Excellent video, Thank you. I did the process 2 times exactly how you said, but I can not remove the stinky smell.

Wow, thank you for sharing, great to make a stiff starter much easier

Love this presentation! Very good info!

Hey friend, you just popped up in my feed! I literally just started my own sourdough starter today, thanks for the tips!

I follow all of the steps but the tallow never harden completely and I put it in the fridge. Also the water wasn't liquid but gelatinous. What did I do wrong?

Looks delicious. Can you provide a link to the knife you were using? Thank you 😊

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Excellent. Thank you 😊

You’re amazing ❤ I never hard of hard sourdough starter. I’m going to try it. Thank you for sharing it. I’m like you. Our food is very important that I make from scratch even though I’m very busy. Thank you ☺️

i love your videos, your voice is calming and your kids beautiful. Thank you for sharing

I am in Indiana and Johnny Jump ups don’t reseed here. I love them but realize why they are now a problem for you.

omgosh you cut it when it was hot! where is your accent from?