Last Updated on June 1, 2021 by Jenny Pena
Today is all about Sourdough 101 with Amy Duska from Little Spoon Farm
Amy tells us the origin story of how Little Spoon Farm started and why Sourdough? She gives us the super simple explanation for what wild yeast/sourdough really is and just how easy it can be to make!
She answered tons of my newbie questions like:
How to make a sourdough starter? Do you need a starter to get started?
How do you know the starter is ready?
Once the starter is ready now what?
Amy explains to us the basics of using and storing your sourdough whether you’re baking everyday or only once a week/month.
My last question and Amy’s recipe walkthrough are the hidden gems available for the Pink Premium Access Members (plus the private group call LIVE with Amy). Scroll down to learn more about Pink Premium.
“You can usually eat your mistakes”– Amy Duska
Sourdough 101 Basic Principles
Temperature of your kitchen: affects everything when it comes to your sourdough
- Use temp to your advantage, tips and trick for cooler and warmer kitchens
-Flours and protein
— protein plays a big role in oven spring. All Purpose flour can have lower protein which gets less over spring.
— foolproof, able to repeat, simple that you can gain confidence
— 100% hydration means equal amount of flour and water in weight
- if needed, cut down the amount of starter called for in the recipe
- Second rise tips: keeping on counter or in fridge and for how long.
- Baking journal:
-temp of kitchen, which flour brand, times for each step
“Practice makes perfect, make the mistakes and learn from them”-Amy Duska
- Connect with Amy and get to know more about sourdough at the LittleSpoonFarm.com
- on IG @amyduska
- Join the Pink Premium to get the hidden gems uncut and exclusive link to join our private group call with Amy
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