A Heritage Sourdough Method + Answering Your Questions | Anja of Our Gabled Home

I am from Latvia. Country not far away from Germany. My grandmothers sourdough was made out of kefir, rye flour and caraway seeds. I never saw her using white flour in the bread. It was only rye. So, our bread was thick, heavy and dense. To keep us full and satiated during cold and long winter months. As for caraway seeds, to this day we still use it in our breads. And caraway seeds tea is used for all tummy aches like bloating, constipation. Even babies, a few weeks old are given a teaspoon of caraway seeds tea to relieve gas. And nursing mothers drink caraway tea seed. Another tip, caraway flowers are beyond beautiful. They grow like weeds. Just sprinkle the seeds in soil and you will be amazed.

Anja's no discard method is the best method out there!! Same as my grandmother's. No waste, no discard.

I got my starter from my daughter in law. When she gave it to me she gave me 3 or 4 sheets of instructions and measurements and what kind of flour all purpose and what type of water. 🤦🏻‍♀️ I put it in the fridge because I was to intimidated to do anything. I left it there for 3 months. I got it out and fed it for a couple of days, it got bubbly and rose so I made soft pretzels and now English muffins. Seems to be doing great! I think people are making this harder than it has to be. 🤷🏻‍♀️ Anybody else think that? 🤔

When you both were talking about the fruit flies on the dough starter , it reminded me of my very clean , neat neighbor who gave me Amish friendship starter...when I asked her about the fruit flies , she said " I stir 'em in " !!! LOL

I'm from Alaska, and we always started ours with potato water (water left over from boiling potatoes).

Just seeing you for the first time Lisa and I loved the respect and kindness you showed toward Anja. These days it seems older women’s thoughts and opinions don’t seem as as valued by younger women…perhaps because so much info is available on social media! You did a lovely job during the interview! I had already watched Anja’s sourdough videos and loved her as I am a newbie…one loaf under my belt!🤪. But I will now follow and learn from you! Very impressed😍

I have a wonderful starter, born 11/20/20 and mine is so robust, I have left it alone in the fridge for months without feeding. I used ( all unbleached organic flours as well as home milled grains) a combo of unbleached white and wheat flours, fresh milled rye and kamut grains. I never have discard. I have shared/shipped to friends some dehydrated starter, just rehydrated and let it grow. It is a happy starter and I am a happy baker! I make Kalamata Rosemary, regular sourdough, garlic cheddar, baguettes, many flavors, English muffins, pizza crust, rolls etc.. I have dehydrated my starter for myself just in case I lose my starter in the fridge as well as some in my freezer. I am so happy to have found this video! Great job ladies!

I remember when I first started to bake, I was going from books, but my first loaves were lacking something! So I went and watched my Mum who baked bread every day for my parents busy catering business. Once I saw her and felt her dough, I finally realized what tacky but not sticky meant and my loaves improved immensely!

I luv that this conversation touched on healthy bacteria. (40 min.) A whole generation has been brainwashed to fear dirt and germs. The real enemies of our immune systems are Chemicals. We're now learning that a sterile gut is a disadvantage.

I watched Anja, and learned her method of keeping a sourdough starter, in a pint jar. It works very well for me, since I am a senior citizen, and I only need to keep a small amount of starter on hand.

I looove this episode :-) I'm a German living in France, and sometimes I just miss a good (dense, chewy) German rye bread. So I'll definitely try out those German recipes! Als, I only started sourdough baking a few months ago and there is still so much to learn and to experience for me. Those starter tips are super helpful, thanks a lot Anja!

Terrific video and it squares with my research! The Germans have more types of bread than every other country! One addition: the thickness of the starter makes a difference in taste: thick starter will taste very different from a liquid starter. The loose starters are definitely more sour. The thick ones are barely sour at all. I love raw milk and love the vitality of it. I’ve read that raw goat milk is much closer to human milk than cow milk. It seems to me that every animal produces the milk that is best for that type of animal. God is a marvelous designer!

I love your programme. It gives me new guts to do some more things round my house and in kitchen. I decided to do sougherdough bread again. I took some plain cultured yougurt and us about a 1/14 of a cup. On top of that , I chucked in a couple of hidrated raisens to the mix. 3 days later, the starter bubbled right to the top of the canfruit bottle!! I am 75 years out -- living in South Africa.

So excited to see you have Anja here. I stumbled onto her channel and have been devouring her content!😍😍😍

Ever since I started making sourdough… my stomach has never been happier. I toss my starter every spring, as commanded by the scriptures, so I’ve gotten so good at making starter… Thanks to Anya! I even named my starters after her ❤️. Thank you for this talk.

Lisa, we love your recipes because of their simplicity and straightforwardness!

I love Anja’s sourdough method, it was the key that took me from struggling and confused to enjoying it.

I am poor Lol so I use bleached flour from Aldi. I have never had a problem with it and have lovely starter and awesome bread. I am currently waiting on a loaf of whole wheat sourdough bread to rise. The best tasting dense, moist loaf. Absolutely love the pancakes as well! Your recipes are awesome. Anja dogs are wonderful immune boosters! My grands will also share "kisses" with or dog. We can all of our own food and eat as naturally as we can. Venison is our main staple. You ladies have a wonderful day! This blog post has been very informative.

In the 80's my family lived in Germany for 4 years. We grew to love the crusty, dense yet soft rolls and bread. Amazing and yummy stuff.

I have an Einkorn flour starter that I keep in the fridge. I mix my flour, water & salt with my starter in the evening about 7:30pm. I put plastic wrap over the top of bowl with a kitchen towel cover and leave in a cold oven overnight. (Sometimes with oven light on.). Next morning about 8 or 9 am, I fold & stretch the dough and let sit for 15 minutes repeat two or three times before shaping the dough & letting the dough rest in a basket for 30 minutes before baking. Now thanks to Lisa!!! I double the recipe, bake half the next morning & put the other half of dough in the fridge in a basket lined with parchment paper inside a plastic bag (Lisa has a video where she did 6 loaves!) My second dough is beautiful, even waiting to bake it for a few days! [After I mix my dough in the evening, I replenish my starter with 1/4 cup flour & 2 T warm water for 1 loaf...double for 2 loaves stir & put back in fridge.]. I love mixing at night & baking the next day.