S15: E7: A More Efficient Way to Sourdough

I never get tired of talking about sourdough, ESPECIALLY when it comes to ways to bake it more efficiently! 

Today I'm joined by Mike from Rosehill Sourdough to dive into some of the common pitfalls in the sourdough world that are costing you time and flour. I love Mike's engineer perspective and he gave me a lot of new ideas to chew on including sifting whole wheat flour, his rule-breaking method of adding salt, why you should let your whole wheat flour age, and more!

Podcast Episode Highlights

• Mike's backstory and how he got into sourdough
• Why it's good to slow down with sourdough
• Biggest mistakes people are making with sourdough
• Talking about salt and sourdough
• A closer look at sourdough discard
• Types of flour to use
• Tips for using whole wheat
• Favorite sourdough tools

Resources Mentioned in This Podcast Episode:

Learn more about Meal Craft here: https://mealcraftmethod.com/meal-craft-main177846-9453

Learn more about Mike and Rosehill Sourdough here: http://www.rosehillsourdough.com/

OTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD:

• Sign up for weekly musings from my homestead: http://theprairiehomestead.com/letter
• Get my free homesteading tutorials & recipes here: www.theprairiehomestead.com
• Jill on Instagram: @jill.winger
• Jill on Facebook: http://facebook.com/theprairiehomestead
• Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application

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