Make Your Own Sourdough Start Part 2
In this final video on making your own sourdough start we finish up the process of incubating the yeast and get it ready to store in the fridge. We also bake a batch of biscuits with our new start!
Pam's Biscuit Recipe
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup ghee
2 tbsp mayonnaise
1 cup sourdough starter
¼ cup buttermilk powder
½ cup water
In a large bowl, combine flour, sugar, baking powder, buttermilk powder, salt, and baking soda. Cut in the ghee and mayonnaise using a pastry blender tool or two knives until the mixture resembles cornmeal. Add sourdough starter and water and mix into a soft dough. Pat dough out on a floured surface to about 1½ inches thick. Using a biscuit cutter, cut dough into about 10-12 biscuits and place on a greased baking sheet. Bake at 450°F (232°C) for 13-15 minutes or until golden brown and done. Serve immediately.
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Sourdough Beginner? This is the BREAD RECIPE You Need!
Sourdough bread recipes are a dime a dozen and they all seem to contradict each other, which is SUPER confusing if you're a sourdough beginner! This is my tried-and-true BASIC sourdough loaf that keeps it simple, but will still WOW your family. *CLICK SHOW MORE FOR THE RECIPE*
Make Your Own Sourdough Starter:
The EASIEST Bread Recipe (uses regular yeast):
Proofing Baskets on Amazon:
➡️➡️ GET MY COOKBOOK: homesteadcookbook.com
Beginner Sourdough Bread Recipe
(Get the PRINTABLE version of this recipe here:
½ cup active sourdough starter (learn how to make sourdough starter)
1 ¼ cup lukewarm water
3 cups all-purpose flour
1 ½ teaspoons fine sea salt
In a large bowl, combine the starter and water.
Stir in the flour, and then add the salt.
Use a fork to mix everything together until it becomes stiff-- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
The next morning (or after 8 hours), turn the dough out on your counter.
Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
Cover and rise for 2-3 hours, or until doubled.
Preheat the oven to 450°F.
Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch)
Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven. Place the lid on the pot and bake for 20 minutes.
Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
Move to a cooling rack and allow the loaf to cool completely before slicing it.
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Sourdough pancakes with fried Brussels sprouts
For complete recipe, visit
23. A week in the life of my sourdough starter
When does it go in the fridge? How often do I feed it? What do I make regularly? If you have questions about a typical week in the life of my sourdough starter, join me for episode 23 of the Simple Farmhouse Life podcast!
Learn how to make your own sourdough starter on the Farmhouse on Boone blog -
Find all of the sourdough recipes from the Farmhouse on Boone blog -
Grab my FREE sourdough recipes ebook -
Sourdough Crumpets made at home
How to make delicious Sourdough crumpets at home, easy step by step instructions, from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Lazy River Rag By Dan Lebowitz
Front porch blues by Chris Haugen
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Sourdough Pancakes - Quick and easy overland cooking with long distance sourdough pancake starter.
Sourdough Pancakes - Easy overland cooking! You can make these quick & easy, amazing sourdough pancakes in camp. See how to make your own Overland sourdough pancake starter here:
With your Overland sourdough starter, you can make sourdough pancakes, sourdough Navajo fry bread, sourdough biscuits, sourdough English muffins, sourdough dumplings, sourdough crumpets, sourdough cakes and, much more! All in camp while you enjoy the freedom and adventure of Overlanding. Please comment and share your sourdough experiences!
At Gen5Runner, we travel overland on and off road in our Toyota Gen 5 TRD Off-road 4Runner overlanding rig. It includes a 3 lift by Old Man Emu with JBA Upper Control Arms, Proline custom front and rear bumpers with 2 swing outs and fold-down stove. We use a John Dow Industries roof top reserve fuel tank, Vixen on-board Air Compressor, BudBuilt sliders and skid plates, and an X2O 12Klb winch by Smittybilt. We run BF Goodrich KM3s in 285/75/17. We shelter in a Gazelle T4 tent on an REI queen size air bed with a Little Buddy heater to keep us warm.G5R S2 E14