“Why so gloppy and so much hooch, sourdough starter?” and “Can I leave the vinegar out of my broth?” are the questions I’m answering on today’s #AskWardee.
I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!
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The Question
Rebekah H. asks:
“Hi, Wardee! I love your Sourdough eCourse. 🙂 I’ve had such fun making all kinds of your yummy recipes. But, I have developed a strange problem with my starter: it sours VERY fast, developing hooch on top within 12 hours after a feeding. And the starter has morphed into a sticky, melted marshmallow consistency. Like the dough has developed the gluten already?? Reminds me of a glue monster from a scary movie! 😉 the problem with this texture is I can’t create pour-able batters, (pancakes and muffins) since the glop just clings to the spoon or bowl, and comes off in strings.
It has behaved naughty like this through several feedings, whether I try to make a thin or thick starter.
I even started a new starter, but it quickly morphed into the same sickness again. I don’t get it! I made sourdough products for weeks before this started happening! Help! My kitchen has been taken over!”
Link mentioned:
“My Family Won’t Eat My Bone Broth Made With Vinegar!”
Renee asks:
“I gave up making beef bone broth because no one will eat it… the sour taste from the vinegar is too strong for my family. I follow the recipe in Nourishing Traditions and measure it, and have even tried using less and different types of vinegar. Will I get the benefits of bone broth if I simply leave out the vinegar? Or do you have another tip for improving the taste? I cannot use Whey due to a dairy allergy. Also, I don’t feel safe leaving my crockpot in overnight, so can I get successfully get the nutrients out of the bones with a 1-day-only cooking?
Thank you so much. I gave up and haven’t made broth in a year, but I know we could benefit from it a lot and want to try again!”
Links mentioned:
- Meg’s Bone Broth (talks about different times to “harvest” bone broth)
- 8 Ways To Get That Stock In Without Drinking It Straight
What Is The #AskWardee Show?
The #AskWardee is the live weekly show devoted to answering your niggling questions about traditional cooking: whether it’s your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.
I share tips and resources, plus answer your questions about Traditional Cooking!
The Details
When: Wednesdays at 10am Pacific / 1pm Eastern
Where: @TradCookSchool on Periscope or Traditional Cooking School on Facebook
What If You Can’t Make It?
Don’t worry. You can catch the replays or listen to the podcast!
- Come back here to AskWardee.TV; all replays will be up within hours of airing live; the print notes are always posted at the same time I go live.
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Want To Get YOUR Question Answered?
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Yes! I feel so spoiled to have you answer my question 🙂 I really appreciate it. I totally had been also brewing water kefir and sauerkraut in my kitchen as well. Now I will put “dexter” (my starter) in his own special spot, and feed him once more daily. Thanks for the great tips! Looking forward to making more nourishing, wonderful sourdough for my family.
Rebekah — I’m sorry we misspelled your name. I corrected that.
Yay for easy solutions. I think Dexter will bounce back in no time. 🙂
Hello. Thank you Wardee. I don’t have access to soy free chickens for food and broth. I found free range chickens but they are fed a locally grown GMO free grain supplement that has soy. It’s not organic. I am trying to follow Weston Price’s suggestions to heal my gut and they say to stay away from soy. I’m wondering if I should skip the chicken altogether or if it would be better to go ahead and eat it. I can get no grain fed free range beef bones but I miss eating chicken. 😉
Drinking cocoa/ ashwaganha root /maca powders, my homemade coffee substitute drinking it hot with a good helping of thick cream & sweetened with maple syrup.
I’ve given up on my water kefir perhaps I had too may cultures going. I love my kumbutcha and sourdough. I love milk kefir, sorry I didn’t go that way rather than the water kefir.
What about using a tomato sauce in place of vinegar for an acid base to dissolve the bone broth? My favourite method is to boil my bones in my pressure cooker. Takes and hour and gets those bones to a crumbled bi product that my dog loves.