Rehydrating Steps: - Place 3 Tbsps of dehydrated starter and 3/4 of a cup of warm water (80 - 85F) into a quart sized jar. Caution; HOT water will kill the starter. - Stir the mixture thoroughly, then let it sit for 15 minutes to soak up the water. - Next gradually add 1 cup of flour into the mixture. Making sure to mix it well. It should resemble a thick porridge. If it is too thick, you may add an additional 1/4 cup warm water (your mixture will become a bit more liquid as it breaks down so please do not add more than another 3/4 cups of water). - Cover with a loose fitting lid (not air tight) - Let the mixture sit in a warm place (75-82F) for 24 - 48 hours and watch it grow. After 24 hours if your mixture has little to no movement, give it another good stir. - Once it has peaked (doubled or tripled in volume) it is ready for regular feedings. ___________________________________________________ Check us out on instagram for continued support and videos! Instagram: @sourdoughh.sam Facebook: @sourdoughh.sam For purchases please visit sourdoughsam.ca Links to other videos will be added once we finish editing and uploading them :) Thank you for your support & patience while we start our online business!

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Check us out on instagram for continued support and videos! Instagram: @sourdoughh.sam Facebook: @sourdoughh.sam For purchases please visit sourdoughsam.ca Links to other videos will be added once we finish editing and uploading them :) Thank you for your support & patience while we start our online business!

Handmade Wooden Utensils require care in order to preserve them. Do not submerge your Dough Whisk in water, or put in the dishwasher. If your Dough Whisk requires cleaning use a damp cloth. After cleaning allow the whisk to completely air dry. Then apply a natural oil to the entire whisk. Cutting board oil, Mineral oil, or Olive oil are great for keeping your whisk sealed and preserved. You can apply with oil with a clean rag or your fingers. Let the oil soak in for 10 minutes before wiping any excess oil off. For added care apply a thin layer of oil to your whisk before using it in wet food. Make sure to like, subscribe & check us out on sourdoughsam.ca & Instagram @sourdoughh.sam for more videos. Thanks for supporting our small business!

Our favourite sandwich loaf using sourdough starter! No that does not mean your loaf will taste sour. It just means you'll have delicious, healthy, fermented bread to enjoy! Be sure to check out my other videos to learn more, and if you have questions please comment below. You can purchase our quick start Sourdough Starter from our Etsy site (@SourdoughhSam) The recipe we are using in the video can be doubled, tripled or quadrupled. Here is the recipe for one loaf; - 300g warm water (not HOT water - it will kill your starter if you use HOT.. you want it between 95-100 degrees) - 65g active starter (if you use our regular maintenance recipe for your starter this will work and give you just enough left over to use for your next feeding)(can also add more starter, up too 100g, it will ferment a bit faster) - 25g cane sugar, or honey - 500g bread flour - 20g oil (whatever oil you want, we always use avocado oil) - 9g salt (yes you need the salt! not only does your body needdd it, it controls the fermentation process) Instructions; - Add water, sugar/honey and active starter to bowl and mix together (you'll know the starter is good to go if it passes the float test; check out our other videos to see what it looks like) mix well - then add in bread flour, oil, salt and stir until a thick and shaggy dough forms - cover and set aside for 30-60 minutes (I do this while we get ready for bed) - Tuck in your dough and then let it sit overnight for 8-12 hours (until it has doubled in size at least) - In the morning (or 8-12 hours later) pull out your dough on to a clean surface, stretching it out and folding it into a log, then roll it up into a loaf shape and place into a well buttered loaf pan - dust the top and sides with flour and cover it until it rises to look like a loaf! (Depending on the temperature it will take anywhere from 2-8 hours.. I just cover it and bake it when it looks ready) - once it looks ready bake it at 375 for 40 minutes - give it about 10 minutes to cool, then dump it out onto a cooling rack - if your not going to use it all within the next few days these loaves freeze really well. You can freeze it in a whole loaf or you can freeze it in slices (this is our favourite way) **If there is but one thing you learn from sourdough and fermentation let it be this; temperature is KEY.. While it doesn't really matter what temperature your home is, the colder the dough the slower it ferments, the warmer the dough the faster it ferments! Hence why we put it in the fridge so when your dough needs to rise in the pan during the day if you have to go to work you could easily cover your loaf and then stick it back in the fridge to continue to rise until you get home and take it out to bake once you get home.

What the secret to making the best homemade hot coco? Don't use water! Cup for a cup of coco & sugar, sprinkle cinnamon!

Recipe for homemade Tomato Soup Ingredients: • 20 lbs tomatoes (best to use a paste tomato variety like a Roma, any variety will work but there is more water in them and will just take longer to boil down) • 2 large onions • 8 stalks celery or leaf celery • 20 leaves fresh basil (or dried to taste) • 3/4 cup cane sugar or honey • 2 tsp pepper • salt to taste (I use at least 3tsp) Instructions: • I half the recipe so its easier to stir the tomatoes and then combine all the juice to boil down together at the end • add halved tomatoes, onions, celery to stock pot and bring to a boil .. stir regularly! • simmer until the tomatoes are all broken down and you have a nice soup texture • pour through food mill or hand press to get the skins and everything out • then repeat with the other half if you halved the recipe! • with your strained soup add your seasonings and bring it to a boil • let it simmer for 40-60 minutes until you get the desired soup texture you like • serve fresh, freeze or can! If canning make sure to check your altitude. Pour into prepared clean jars, wipe the rims clean, and add clean lids. Place all your rings on and can accordingly. Can pressure canning/steam canning/water bathing process for 25 minutes for pint jars and 30 for quarts.