By Summer Elizabeth Ball
If you haven’t already read my article, A New Tradition: Daily Bread in the SheBelieves Magazine Volume 1 Issue 2. This blog post continues my and my mama’s journey of growing, keeping, and using a sourdough starter.
Today, on November 16, 2023, we found our sourdough starter with a little liquid settled at the top. Per Jami’s blog post How to Grow, Keep, & Use a Sourdough Starter on An Oregon Cottage, Simple Homemade Life, we opted to leave the liquid or “hooch,” as she calls it. You can pour out the separated liquid if you prefer, but keeping it makes the sourdough more sour in a good way. Today, We mixed up the starter a little with a wooden spoon and then added the dry and wet ingredients right into the same jar.
Today, we added 1 cup of King Arthur, 100% Whole Grain Whole Wheat Flour and then 1 cup of arrowhead water at room temperature. We slowly mixed it all up inside the jar with our wooden spoon until it was smooth with no lumps.
Here is what it looked like after we covered the jar with some cheesecloth.
We put it back on top of the refrigerator to grow some more until tomorrow, Day 6.
I hope the following passage from Ephesians 5:15-21 is an encouragement and blessing to you today.
“See then that you walk circumspectly, not as fools but as wise, 16 redeeming
the time, because the days are evil.
17 Therefore do not be unwise, but understand what the will of the Lord is. 18 And do not be drunk with wine, in which is dissipation; but be filled with the Spirit, 19 speaking to one another in psalms and hymns and spiritual songs, singing and making melody in your heart to the Lord, 20 giving thanks always for all things to God the Father in the name of our Lord Jesus Christ, 21 submitting to one another in the fear of God.”
Come back to our blog tomorrow, for day 6 of the Daily Bread series.
All Scripture quotes from King James Version.
Photos taken by Summer Elizabeth Ball.
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