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@@Neeko_Z I make one loaf with this…. It’s all puffy with air but when I pour it into a bowl it deflates to about 1 cup;) I keep a tablespoon or two in the jar and feed it again;)

@@TracyStark-l5y yes you can add your starter to those cookies! You can just add it and keep the rest of the recipe as is… Then let it sit and sour for a few hours before baking it.

@ o thank u for getting bk to me by any chance would u know how much starter i would use and again thank u for answering my question and god bless

@ it’s usually 1/2 a cup;)

@ again I’m srry to have asked so much I’m fairly new to sour do and I’m not going to lie I’m scared to try but I’m not going to stop but again thank you for ur help and god bless

@ anytime! Dont be scared… sourdough is forgiving! It’s always good, even when it’s not perfect;)

@@devinrobinson2357 yea! Thank you!

@@mykindpharm there was no “plans” drawn. We just built a 12x 16 shed above this. We used 12 inch floor joists to span the floor/ceiling. My husband and kids framed it up, and built the trusses. My husband used to to do carpentry so he can do just about anything he wants. The stairs that go down into it were built to suit the space, so they’re steeper and regular stairs. Because these is under 200 sq ft (excluding the cellar) it does not require a permit where we live and didn’t require inspections. But the blog post for it is here: farmhouseharvest.net/how-to-build-a-root-cellar-under-a-garden-house/ We excavated an extra 3 feet on all sides to pour the concrete, we left an 10x10 opening in the root cellar to the dirt below, and I’m glad we did because water comes in and can drain back down easier. I did have a concrete contractor do the concrete, but I just told him what I wanted. There were no drawn plans. The concrete wall height is 6 feet, because our water table is high and I didn’t want to go deeper…. And we aren’t very tall so it doesn’t bother us. Maybe I should draw some up?

We also built our house, you can find that here: farmhouseharvest.net/how-to-build-your-own-home/

@ good info thank you 😊 I’m in a different part of Idaho, near Craters of the Moon National Monument. Was zone 4 (more like 3) but the updated map suggests I’m now a zone 5 🤷‍♀️🤦‍♀️😂 We live in a small home and I desperately need a root cellar for our food preservation but not finding decent plans that are affordable for our rocky flat plot… Thanks for the information 🥰

@ thanks 😊

@ I love that area… It’s so unique! Let me know if you want me to draw it on graph paper… If that would help.

@@keithburton3713 I’m sorry you feel that way… It’s actually delicious;)

@@MichaelBshara-o5e Preheat your oven to 350. Get your skillet Hot over medium high heat, add a couple tablespoons of avocado oil, season and sear it on both sides till it has a nice brown on both sides. Place your skillet in your oven (cast iron is best) and cook it to 145-150 degrees F internal temperature. Remember, after you take it out, let it rest 10 minutes, and the internal temp will keep rising with “carry over cooking” and the internal temp will rise 5-10 more degrees while resting. I hope this helps!

@@jesuslizarraga1025 my pleasure!

@@Emarie91 good job…. You got this down!

@@OFFTHE_X you might want to try feeding it with different flours to revive it: bread flour is great, fresh ground wheat or einkorn flours are great too have can really invigorate a starter. Hope this helps! My house is always about 69-70 degrees F

@@LepantoLemonade love to hear that… thank you!

@Caylee-s2s sounds like you are using a higher hydration recipe. The dough will be stickier but they have a superior crumb with open air holes, a beautiful rise, and crispy crust? My favorite recipe is high hydration: farmhouseharvest.net/no-kneed-sourdough-bread-recipe/ But a lower hydration loaf would be like this: www.farmhouseonboone.com/beginners-sourdough-bread-recipe/

Hey so I'm literally brand new to sourdough starter myself haven't even made bread yet😅 I'm just watching videos I think it's going to be for me" trial and error because there are just so many different opinions recipes and ways to go about it, but let me say you're already doing better than me😊 because I haven't even baked yet with mine so cheers 🥂 you know it's it's just a culinary goodness for the family really there's it's only benefits the culinary tastes of your family it's healthy it's great for your gut health I mean I'm going to try to start doing rye starters also whole wheat etc Good luck and please keep posting on here I'll keep an eye out for you see how you're progressing Cheers.....

@@michelleh5383 it’s the same no matter if it’s oval or round. You can also cut a recipe in half without any problems if you want a smaller loaf. Do you have a kitchen scale? This is my favorite recipe: farmhouseharvest.net/no-kneed-sourdough-bread-recipe/

@FarmhouseHarvest oh okay see I wasn't sure about that and yes I do have one thank god cause it's been a savior for me lol and thank you I will check that out 😁

@@michelleh5383 let me know if you have any questions along the way!

@@FarmhouseHarvest will do thank you so much 😁😁

@FarmhouseHarvest hi again lol so my starter tripled in size last night then fell which google says it's ready to use now do I feed it first cause I have no idea what time it fell or do I use it then feed it and wait 2 to 4 hrs to make the dough 🙈

@@RickMogg my pressure is from the presto canner I use. The time is from the ball blue book of canning. I either use broth or water to fill my jars. I hope this helps!

@@heatherspringer7578 not at all…. It cooked in broth;)

sounds good!

@@Cannturn I hope you enjoy it!

@@FarmhouseHarvestit turned out fantastic!! Do you have any recipes for sirloin tip and rump roasts? My hubby and I just recently picked up 1/4 grass fed beef from local farmer. Looking for recipes. 😀

@ oh yea!!!! So glad you bought a quarter cow! That’s great food storage! Yes I do… Rump roast: farmhouseharvest.net/oven-roasted-rump-roast-recipe/ I also have an instant pot and a crockpot recipe for the rump. For sirloin tip: farmhouseharvest.net/sirloin-tip-roast/. And my favorite Top around roast: traditionandthyme.com/top-round-roast-recipe/

@@Hobnockers the starter take 7 days to 1 month to make. Here is how I made it; farmhouseharvest.net/how-to-make-sourdough-starter/ And this is how I maintain it: traditionandthyme.com/how-to-feed-and-maintain-sourdough-starter/ And this is how I get it really active: traditionandthyme.com/how-to-activate-sourdough-starter/

@ awwww.. thank you 🙏 ❤️

@@gaianeg7927 thank you!

@@Letstalk295 no it always deflates after it’s risen. The goal is to use it at it peak the feed again;)

@ can I make a few jars and store them in the fridge or outside the fridge?

@ yes you can make some and dehydrate it to store it on the shelf or store it in the fridge!

@ you can store it in the fridge and feed it ever week or two… or dehydrate it to store it on the shelf!

@@FarmhouseHarvest thanks so much for this, if I had a picture I would show you I’m so proud of my work. ❤️❤️🥰🥰🥰

No you roast it uncovered to develop a tasty crust! Then you can wrap it if you like;)

@FarmhouseHarvest thank you

@@jcdias7141 thanks for the tip;)

@@JohnMichaelFloyd Thank you!

@@joemaderecipes Thank you…. Give it a try, it’s super easy!

@@Mofjos Thank you!!!

@@morgangentle1515 250 degrees F for 6 hours…. Here is my blog post with more information, exactly what i used, and the printable recipe card: farmhouseharvest.net/sirloin-tip-roast/

Yes He is! Merry Christmas!!! ❤

@@sherriruiz339 Oh you are sooo sweet… Thank you so much Sheri!!! Merry Christmas to you and your family as well, and Happy New Year! ❤️

@@myjourneytogreen1818 thank you soooo much! They’re Santa’s favorite around here;)

@@PaulaPrice-v6l you’d miss out on the delicious outside crust!!!

@@nhathaway5840 thanks for joining!!!

@@stealthbomba that’s correct…. It really can take off! Here’s how I do that: traditionandthyme.com/how-to-activate-sourdough-starter/

@@sherryweaver5553 not after they’re cleaned out;)

Thanks

@@telemindie this is how I activate my starter after it’s been refrigerated traditionandthyme.com/how-to-activate-sourdough-starter/

It’s 1 to 1to 1 ratio for starter flour and water

@@jimscott7136 you can print the recipe card at farmhouseharvest.net/best-banana-bread-recipe/

@@brownwilliams1313 I roasted it, refrigerated it, removed the fat… and yes!

@@shirleynoel916 I will feed my starter the night before and leave it on the counter…. But I’ll share a link to my other blog about how to activate sourdough starter. It give great instructions for getting it nice and bubbly: traditionandthyme.com/how-to-activate-sourdough-starter/

@@cherylketchum7917 it is my favorite!

@@johnlindberg1794 you can…. I do not… because I like it develop that crust which is dark, but not burnt… it’s flavorful and adds a great texture;)

Thank you. Very good to know. The only thing I didn't have was a rack to raise up my Pork, so it was in it's juices for the initial cook. Now, it's wrapped up to cook the remaining 6 covered. I am certain it will turn out perfect. Once I check the temp, then I'll let it rest enough to make my coworkers jealous I did this all in one night/over night minus the marinade.

@@emilyscott2109 yes I’m sure it deflated. I don’t stir mine or anything before using it. If it was at the 2 cup mark it was probably enough. But the only way to really know exactly how much you are using is to use a kitchen scale ❤️

@@hilogwen I do not…. You could cook them and make a gravy

@@PamelaBagwell yes I did use fresh ground whole grain einkorn!

@@johnlindberg1794 I like to cook it uncovered so it develops a crust… You want air flow all around it. That’s why I use a roasting rack in my roasting pan. The crust that forms flavors the entire roast and has a great texture too!

​I guess my question is, with thd Lid on a Corning wear deep dish, would the cooking time remain the same or woukd it be less​@@FarmhouseHarvest

@@johnlindberg1794 it would probably cook faster so I’d guess less time. Make sure to use an instant ready thermometer and make sure it gets to 195 degrees internal temperature for fall apart tender meat!

@FarmhouseHarvest when I get home from my plan is doing the 30min at 450, then wrapping it up overnight at 200 (Around 7 hours), and just before I go to work I'm going to leave my oven at low to slow cook all day till I come home.

@@absolutelybtful a root cellar or cold spot in the garage!