Video Q&A #3: Sourdough Starter, Feeding and Using

Starting a Starter

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

Video Q&A #1: Warm Lunch without Microwave?

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Welcome to the first Video Q&A at gnowfglins.com. We’ll have many more of these in the coming weeks! Today’s question comes from Katie: “I was reading your no-microwave post and was wondering if you have any suggestions for while one is at work. I often bring my leftovers to work with me and that is where avoiding the microwave seems impossible. Any suggestions?” Read this post for the video (and print) answer.

Q & A: Meatless Meal Ideas

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We’re generating great ideas and discussions in the Fundamentals eCourse forums. My post today stems from Jessica’s forum question: “I am trying to stretch all my grass-fed meats because they cost quite a bit more. Does anyone have ideas for meatless dishes?” I share a few of my ideas, and then leave it to you to fill the comments with your great ideas.

RFQM: Proteins Q & A

Another Real Food Quote Monday (RFQM), another Q & A… This question comes from a reader, Tiffany. She asks, “I was hoping you could explain about the proteins in beans and legumes. I’ve heard some vegetarian friends say you have to have a grain with your beans to make a complete protein out of the nutrients. It just doesn’t jive. If the nutritional content is 9g protein per serving, isn’t that what’s there?”