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Sourdough Starter Recipe For Baking Bread On The Homestead | Homesteading

Sourdough starter recipes are perfect for anyone interested in baking their own bread on the homestead. This tutorial shows you how to get started making your own.

How To Start Your Very Own Sourdough Starter!

Beginner’s Sourdough Starter Recipe

Not all of us are so lucky to have a sourdough starter passed down to us from our grandma’s secret recipe book. But if you’re feeling a bit adventurous you can actually make (or grow) your own sourdough starter with this recipe!

A sourdough starter is made from two simple ingredients — flour and water. It attracts wild yeast which lives everywhere in the environment. In a way, sourdough starter is how we cultivate the wild yeast in a form which can be useful for baking. This culture of microorganisms is what will leaven your bread and make it taste so darn good!

Making your own sourdough starter may take up a little time, but you’ll surely enjoy the process. Have kids in the house? Do this little project with them and cultivate their scientific minds while cultivating your food.

Making a sourdough starter involves mixing flour and water together, then leaving it alone for a little while. However, if you want the feisty critters to make your bread rise, it can be more extensive. Growing a sourdough starter takes about 5 days on average, and it can take longer depending on the conditions of the environment. We have compiled a simple step-by-step guide to making your own starter and what to expect on a daily basis. You can find the original article here.

Looking for a Sourdough Bread Recipe? – Click Here!

How To Start Your Very Own Sourdough Starter!

Sourdough Starter Ingredients:

Day 1: Make the initial starter

Ingredients for Sourdough Starter | How To Start Your Very Own Sourdough Starter!Ingredients for Sourdough Starter | How To Start Your Very Own Sourdough Starter!
via The Kitchn

Weigh 4 ounces or 3/4 cup + 2 tablespoons of flour and combine with 4 ounces of water. Stir vigorously until combined into a sticky, thick batter. Cover the container with plastic wrap, and leave it on your kitchen counter or somewhere with a consistent room temperature of 70°F to 75°F. Do not refrigerate.

Day 2: Stir the party in your bottle

Stir the Sourdough Starter | How To Start Your Very Own Sourdough Starter!

Stir the Sourdough Starter | How To Start Your Very Own Sourdough Starter!

Bubbly Starter Dough | How To Start Your Very Own Sourdough Starter!Bubbly Starter Dough | How To Start Your Very Own Sourdough Starter!
via Serious Eats

After the first 24 hours, you will already find a few tiny bubbles. This means that the yeast has already started a party in your jar! Stir the bottle every once in a while to attract more yeast and to ‘move’ the little critters towards their food. After all, yeasts don’t run around the jar. They’re floating and eating whatever is nearby so a little stirring here and there is just as important as a feeding. By the end of the day, you’ll find more bubbles in your jar.

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Day 3: Feed the starter

Stir the Sourdough Starter | How To Start Your Very Own Sourdough Starter!Stir the Sourdough Starter | How To Start Your Very Own Sourdough Starter!
via King Arthur Flour

Take a good look at your starter. You may find that more bubbles have started to appear and that’s a good thing! This means that the yeast has also started making themselves at home in your starter. It’s now time to feed the starter with more flour and water! Measure another 4 ounces of flour and 4 ounces of water, stir vigorously until combined into a smooth batter.

Day 4: More feeding and more stirring

Feeding the Starter Dough | How To Start Your Very Own Sourdough Starter!Feeding the Starter Dough | How To Start Your Very Own Sourdough Starter!
via Plant and Plate

By now, your starter should look extremely bubbly and the volume should have doubled. Also, the aroma should be noticeably sour. Feed your starter with the same amount of flour and water. Stir vigorously or whisk if you prefer. Stirring will make it easier for the yeast to get oxygen, an important factor if you want your yeast culture to reproduce.

Day 5: Time for your first harvest

Sourdough Starter | How To Start Your Very Own Sourdough Starter RecipeSourdough Starter | How To Start Your Very Own Sourdough Starter Recipe
via Domowe Receptury

Give your starter a good long look. Before harvesting, make sure that your starter is already ‘ripe’. One way you can find this out is to fill a glass with water and drop a teaspoon of starter into the glass. If it floats, it’s ready to use. If it sinks, don’t despair. Give it an additional day and more feeding.

Day 6 and beyond: Maintain your starter

Maintain Sourdough Starter | How To Start Your Very Own Sourdough Starter RecipeMaintain Sourdough Starter | How To Start Your Very Own Sourdough Starter Recipe
via Nothing But Onions

If you’ll be using your starter often, discard half of it and keep feeding it with the same amount of flour and water daily. But if it will be longer before you use the starter again, cover your container tightly and place it in the fridge. Take it out of the fridge and feed it at least once a week to keep your starter going.

Growing and making your own food definitely makes it tastier! Now that you have your starter ready, watch out for our delicious sourdough recipes.

If you’re interested in sourdough bread recipes, check out these articles:


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This post was originally published in February 2016 and has been updated for quality and relevancy.

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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