Nurturing Your Journey: Frequently Asked Questions
The Bread Box
What makes your sourdough recipe different from store-bought bread? The biggest difference is what isn’t in it. Most store-bought loaves contain over a dozen ingredients, including preservatives and sugar. My recipe focuses on just three core ingredients: flour, water, and salt. Because of the long fermentation process, the gluten is broken down, making it much easier on your gut and far more nourishing for your body.
I’m a busy mom—how do I fit sourdough into my schedule? I completely understand! Sourdough doesn't require constant work; it just requires a little timing. Most of the "work" happens while you’re sleeping or folding laundry. I love using a "cold proof" method where the dough sits in the fridge overnight, allowing you to bake it whenever fits your morning or evening routine.
Why is my bread not as fluffy as I’d like? A "heavy" loaf usually comes down to one of two things: an inactive starter or rushing the rise. Make sure your starter is bubbly and has doubled in size before you use it, and remember that sourdough thrives on patience. In our urban homestead, the temperature of the kitchen can also change the timing—the cooler the house, the slower the rise!
I’m not seeing much activity while rehydrating my dehydrated Audrey starter. What should I change? If your Audrey starter is taking a little longer to wake up, don’t worry—she likely just needs a few adjustments to her environment. Sourdough is a living culture, and the quality of the "food" (flour) and "environment" (water) makes all the difference. 1. Check Your Flour We always recommend using an unbleached bread flour rather than all-purpose. Bread flour has a higher protein percentage (look for 12.7% or higher), which gives the starter the strength it needs to bubble and rise. The "Why": Bleached flour contains trace amounts of chlorine from the whitening process, which can slowly weaken or kill the delicate wild yeast cultures. Heather’s Choice: I personally use and recommend King Arthur Bread Flour for its consistency and high protein content. 2. Evaluate Your Water The water you use is just as important as the flour. If you aren't seeing bubbles by Day 3, the water is often the culprit. Avoid Tap Water: Most municipal tap water is treated with chlorine or chloramine, which is designed to kill bacteria—unfortunately, that includes the "good" bacteria in your starter. Avoid Distilled or Reverse Osmosis: While these are "clean," they have been stripped of the natural minerals that sourdough cultures need to thrive. The Best Choice: We always suggest using filtered spring water. It provides a clean, chlorine-free environment while keeping those essential minerals intact to help Audrey flourish.
In the Garden
Can I really homestead on just a 1/4 acre? Absolutely! Our 1/4 acre urban homestead is proof that you don't need a hundred acres to find self-sufficiency. It’s all about being intentional with your space. We focus on high-yield crops, vertical gardening, and nourishing the soil we have. Homesteading is a mindset of "growing where you are planted."
How do I start a garden if I've never grown anything before? Start small! Just like I started with one loaf of bread, I recommend starting with one garden bed or even a few pots of herbs. Focus on growing what your family actually loves to eat. The peace you find in the soil is addictive—once you see that first sprout, you'll naturally want to grow more.
Is gardening expensive to get into? It doesn't have to be. We focus on "purposeful homesteading," which means being resourceful. We compost our kitchen scraps to feed the soil and often start plants from seeds rather than buying expensive established plants. It’s an investment in your family's health that pays off at every harvest.
General Wlllness & Philosophy
How did you go from "food struggle" to "food peace"? It began the moment I took control of what was on our table. When I stopped trying to navigate confusing labels and started making my own food from scratch, the anxiety vanished. Knowing exactly what is in my bread and where my vegetables come from gave me a sense of security and purpose I never had before.