Wardee | Eat God's Way Cooking (@traditionalcookingschool)

When is your sourdough starter ready for baking? 🤔 A sourdough starter might be quite lively in the early days, especially when using rye flour. It might also dip in activity after a few days as the organism’s balance shifts, and then get active again. This is quite common and not a reason to throw it out! (Many people do, so sad.) 😔 Just keep stirring and feeding (you can even skip a feeding). As for when it’s ready for baking… If it’s active and bubbly on day 5, even if it went through a lull, then use it in sourdough recipes that are not dependent on strong leavening. 🙌🏻 Would you like to learn more about sourdough? I can show you how in Eat God’s Way... 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. When you eat this way, beautiful things happen: 🌸 More energy 🌸 Fewer meds... or none at all 🌸 Balanced blood sugar 🌸 Healing from allergies 🌸 Fit into your favorite clothes again 🌸 Grocery savings ($400+/mo!) 🌸 Less time in the kitchen 🌸 Meals your family will actually love I’d love to give you a free gift to get started... our 2-book Eat God’s Way set, including sourdough... it's easy and better for your pocket book and your tummy! 📗 To get the FREE Eat God's Way books, go here: https://traditionalcookingschool.com/pbfa We eat this way to honor God... and He’s so good to bless it. 🥰