“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.
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!”
“My Family Won't Eat My Bone Broth Made With Vinegar!”
“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!”
- 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!
When: Wednesdays at 10am Pacific / 1pm Eastern
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.
- Follow @TradCookSchool on Periscope or Traditional Cooking School on Facebook to view the replay.
- Subscribe to the #AskWardee podcast on iTunes, Stitcher, YouTube, or the Podcasts app. While you're there, be sure to leave a rating and review!
Want To Get YOUR Question Answered?
Here's how to submit your question. If we answer it on #AskWardee, you'll get a gift!
Or, you can…
- Tweet your question to @TradCookSchool on Twitter; use hashtag #AskWardee
- Send an email to wardee at AskWardee dot tv — add #AskWardee to your email so I know it's for the show
Please do NOT add future questions for #AskWardee to the comments of this post because they might get missed!
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