In this episode of Know Your Food with Wardee, I’m taking listener questions, including:
- foam on sauerkraut
- whether to pour off liquid in sourdough starter
- how to make your own sourdough starter
- how to take a break from sourdough starter
- looking for a raw milk herd share in Southern Oregon
- whether or not hemp seeds need soaking
- Tip of the Week: fruit fly trap
- Get your Survival Score (free) — how prepared are you?
- The Ultimate Survival Bundle is coming soon!
Won’t play for you? Try here.
Here are the questions I answered in this episode, in the order they’re answered (in case you want to skip around). The podcast contains my answers, plus if I mentioned any additional resources, they are linked here along with the question.
Debra asked: I made sauerkraut Friday in a dedicated crock. I lifted the lid to look in Saturday and there is foam all at the top. I don’t recall having foam the last time (about 6 months ago) but I may have just forgotten. Is foaming part of the process, or does this mean something is different?
Sandi asked: I am very excited that I have started to make sourdough starter. On the second day I have oodles of bubbles (yeah)…… there is at least a half an inch of liquid on the bottom. I am not sure I want the strong sour flavor, though. Is it ok to drain the liquid out at this point? Should I wait a few more days? I can’t tell you how much I am looking forward to using this starter for breakfast. I look forward to learning so much from you all. Many Blessings!
Sandi, on the podcast, I am sorry that I didn’t answer the part of your question that had to do with pouring off the liquid while you’re making the starter. Yes, you can pour it off when it is established, but you shouldn’t pour it off while building it up. I am sorry I missed that part of your question!
Elizabeth asked: How do I make my own sourdough starter? I want to avoid commercial yeast. And avoid sugars. I prefer not buy a starter either because I’ll probably throw it out yearly at Passover.
Paula asked: I live in Southern Oregon, and I recently stumbled upon your podcast. I love them! I have many back podcasts to catch up on, so I am not current with them yet. I recently listened to the one on herd shares with the gentleman who lived in Cottage Grove. I am wondering if you know of any herd shares in the Southern Oregon area, and if so, what to look for in cleanliness, costs, etc.? I would really love to provide fresh milk and cheeses for my family.
Rhonda asked: Wardee, I so enjoy your podcasts! I have a question for you. I have been using hemp seeds in my morning smoothies. In a recent podcast question, a listener asked if chia seeds and flax seeds need to be soaked. It made me think: do hemp seeds need soaking? Can you answer this question?
Got Questions or Comments?
I’d love to answer your questions or share your comments on the air in future episodes. Here are the guidelines:
- Share your name and where you live.
- Share your website or blog URL (if you have one).
- One question per voicemail — leave as many voicemails as you’d like.
- Keep each question brief — like 30 seconds or less, if you can.
When you’re ready, click the button below to record your message.
If the button doesn’t work for you, visit this page to leave a voicemail. Or, want to use the telephone instead? Call 1-541-236-2330 to leave a voicemail with your question or comment. Or, you can contact me.
I’d be grateful if you’d visit my podcast on iTunes and leave a rating and/or review. KnowYourFoodPodcast.com/iTunes or gnowfglins.com/iTunes This helps me make my podcast better and also helps others find it. Thank you!
For past or current episodes, check out the Know Your Food with Wardee podcast archives.
Subscribe to My Podcast via Email
Want me to email you each time there’s a new podcast? Click here to sign up.
Anything to Add?
I would love to hear from you! What advice would you add to any of my answers? Do you know of a raw milk source in Southern Oregon for Paula? Do you have follow-up questions? Please share what your answers would be to any of these questions.
Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!