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Mmmmm…. homemade pizza. I start with Erin’s pizza crust, but because we love a thin, crisp crust, I use half as much dough for each pizza. A single dough recipe will then make 2 pizza crusts! (I also use spelt flour, but you can use whole wheat.) The pizza pictured (from last night) is topped with cheese, pastured chicken, and sauteed onions/garlic/mushrooms. Often we add crisp bacon pieces, too.
Welcome back to our Video Q&A series! Today’s question comes from Tami: “I’ve seen your sourdough starter videos and have my own starter sitting on the counter now (started 8 days ago). It doesn’t take 12 hours to double, more like 3 to 5. Should I still wait the full 12 hours before feeding it again, even though it “falls” by that point? And I know you said “several weeks” for it to be ready. It smells good and sour now, will two weeks be enough? Thank you, and thanks for all the free resources! I really appreciate them!” — Tami
The most common complaint with sourdough foods is that the more choosy of our family members don’t care for a sour flavor. Did you know that sourdough does not have to be sour? These six tips will help you ensure that your sourdough baked goods are pleasantly tangy, rather than overly sour — or perhaps not sour at all!
Usual routine when souring flour: mix dough, let sour for 8 hours, finish dough, cook. Now, that’s not hard. But what if I said you could skip the whole sour-for-at-least-8-hours-thing, yet put the same quality of nourishing food on the table? In other words, without the wait? You can and I just did (say it). Yes, it can be done! Easily. Deliciously. Nourishingly.
Anyone else feeling swamped like me? 
I don’t have any finished posts to share today and must get on with other things, so I’m writing quickly to point you to a blog post from my daughter A.. She has been working on starting her very own own sourdough starter out of spelt flour. And it is working… brilliantly!
In the Sourdough eCourse, my friend Christina taught us a sourdough variation of the Artisan Bread in 5 Minutes a Day. She calls it the “bucket method.” She really does make it in a bucket, and it is super easy. Not to mention versatile. Tara, from the Keep It Real blog, used the “bucket dough” to make these beautiful empanadas. She’s even got an informative little video to show how she rolls them up. I can totally relate to her reverse cooking/planning method, as that is how I work, too. Enjoy! –Wardee
Hey, everyone! Please meet Joy, who blogs at A Well-Armed Laura Ingalls Wilder. For this week’s Sourdough eCourse lesson, Katie, Erin, and I each answered 10 questions about how sourdough fits into our lives. Then we asked the eCourse members to share their answers, too. Many have, much to my delight! Joy’s answers were particularly entertaining. I know you’ll enjoy them as much as we all did on the eCourse forums. Thanks, Joy!
We loved, loved, loved this spice cake! The souring process is easy and worth the effort to prepare the wheat for maximum digestibility. Whole wheat flour is wonderful. This cake needs hearty, I think. But if you differ, feel free to use whole wheat pastry flour for a lighter cake. Also, a very special announcement at the end of this post which you need to read.
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