https://www.theperfectloaf.com/keeping-a-smaller-sourdough-starter-to-reduce-waste/?ck_subscriber_id=1494754200&utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%8D%9E+Smaller+is…+better%3F%20-%205004603 Note: we use 25/75 white flour and Big Sky Rye.
… “I think we really get wrapped around the wrong axles in the whole regenerative agriculture movement. It’s not just about better practices in a vacuum, it’s about a food system built to sustain those practices.” https://medium.com/@danmiller_steward/old-salt-c903035ed90f
https://civileats.com/2022/05/09/in-the-face-of-numerous-threats-bees-are-producing-less-honey/ On our farm, where we attempt to farm regeneratively, a third of the farm has been planted in shelter belts with flowering shrubs and pollinator-friendly cover. Each year a local beekeeper brings his hives there for the summer.
Link to NYT Sourdough Bread Recipe Tested, photographed and recommended by a North Carolina customer baking with Wheatsome Flour! The recipe also has helpful information about maintaining a sourdough starter. Remember: sourdough loves rye.
Inside the science of sourdough bread December 19, 2018 / Rob Dunn
What’s in your sourdough? This fascinating article is about the lives and times of sourdough starters, sent to me by Stella @stella_bread.