I’ve spent extensive time over the last five years in Detroit, Michigan, living there for periods, and visiting family. I can safely say, while I love Detroit, it’s not for me to call home. 

However, despite knowing that I wouldn’t live there permanently, there is one place that lives in my heart forever, that I think fondly of every Saturday, and that is the Eastern market farmers market. 

The Eastern market, located just outside downtown Detroit, is hands down the greatest farmers market I have ever been to, and while my dad says there are a few out there that are better, he’s yet to take me to any of them. 

The eastern market is my Disneyland. It’s one of my most favorite places on earth, and I can’t help but feel like all my friends are in the same place every time I visit.

My friends, the American farmers. 

It’s no secret to most that the American food system is and has been in jeopardy for a long time. If covid taught us anything, it’s that our food systems are weak, and any little bump in the road could cause the system to collapse, leaving many without access to the food they need to survive. The solution to this is simple, but not easy. We have to put the power back in the hands of the people, back into the hands of the consumer, and most importantly we have to put the dollar back in the hand of the American farmer. 

There is something so unique and special about the relationship one can cultivate with their farmer when they really get to know them. I was pondering this on my very long drive from Detroit to Atlanta. 

I had a trunk full of food. I came back with a ½ bushel of apples, 15 pounds of beef, four dozen eggs, three bags of flour, three different raw cheeses, a bag of locally made granola, and a few other assorted items. I was so excited about this haul and had been waiting until I could get up to Detroit on a Saturday so I could stock up on the things I had been missing. 

I bit into an apple that I bought from Travis and was immediately reminded why I love them-and him- so much. These are the best apples I’ve ever had. They’re sweet and tart with a slightly lemon-y taste. They’re reminiscent of the sweet tart candy, truly, and they are appropriately named “Ludacrisp”. I have never had a better apple, especially not down south. 

As I was enjoying this apple I was genuinely overcome with my love and affection for these people that grow and make my food. I began to think about how truly fortunate I was, how truly miraculous it was that I had just had an extensive conversation with my apple guy about his wife and family. His wife was nine months pregnant, due any day, they were having twins, he was so excited, but nervous, like he was for the first baby, but even more so this time. These are their 4th and 5th babies. We had brought him some old children’s books the boys were no longer reading, and he was thrilled. We talked about thanksgiving, the magic of the holidays, the excitement of the new babies, how the other children were feeling about the babies, how my travels had been, and anything else we could think of. Then, I bought my half a bushel of apples, and carried on my way. Not to sound dramatic, but I felt like I could taste the love in the apples. How special it was to know that Travis had grown these apples on his family farm, that they were his favorite apples, although sometimes the kids prefer the less tart varieties they grow, how lucky I was to experience this farm to table moment. 

I came on a mission for four things. Beef, apples, cheese, and flour. I walked up to Hyatt farms, so excited to see Denis, and Emma, but mostly excited for the ground beef. Five dollars a pound for the best ground beef you’ll ever eat. Sometimes it feels too good to be true. I lived off ground beef and scrambled eggs when I was in Detroit and I had missed it since leaving.

Dennis and I were happy to see each other as we also talked about my travels and where I was headed next. I told him I had traveled specifically to stock up on ground beef. We laughed and chatted for several minutes and I left with a big full of meat to last me the next few months. 

I headed to Randy next, our milk guy. He may have been the most excited to see me. He appreciates my affinity for vintage dresses and says that I remind him of the women he knew in the 90’s back when we saw more traditional displays of femininity more often. This was a special moment for me, and from then on, he would often compliment whatever vintage dress I had dawned that day. He also grows the best flour and cornmeal I’ve ever had, and sells the greatest raw cheese and milk. His face lit up when I approached, and we, too, talked for several minutes before I stocked up and left. 

The meaningfulness of these connections may seem exaggerated, but this is what food is supposed to be. This is what food was for the longest time. It’s only recently that we’ve begun to lose sight of the connection from the farmer to consumer, and even before then we were the farmers ourselves. In a world where we hardly know where our food comes from anymore, to get to have such close personal relationships with my farmers means the world to me, and I share these stories in hopes that you too can build these relationships with your local farmer as well. Become a regular somewhere. Shop local as often as you can. Frequent the local farmers market. Big changes don’t happen overnight. They happen through small changes over time. 

It’s been almost 10 years since my first high school band concert, although I remember it well. I was very nervous. I was a band kid through and through. I was hooked since my first day of band camp my freshman year. 

Band was something special. Not every kid participated, and not every kid felt about it the way I did, but the ones who understood, were some of my best friends. 

Band was not just an extra curricular activity that we did reluctantly because our parents asked us to, or something that appealed to the college board. Band was a way of life. I didn’t participate in a ton of extracurriculars outside of band, but having gotten older I can guess that this is not a unique feeling to band kids. Every student who was actively a part of something, not just coasting by, probably felt the experience that I did, and learned the lessons that I learned. 

Band taught us how to conduct and present ourselves as a group. We learned how to organize ourselves accordingly before walking on stage, sit down seamlessly at the same time, make sure each instrument was facing the same way and resting in the same position, pick up the instrument at the same time and make music together. Tune to the ear of those around you for a harmonious sound, and act as one. 

We learned how to take pride in our appearance, a well kept uniform, black shoes, simple elegant jewelry, no nails, nothing flashy, nothing that set one apart from the crown that might detract from the audience experience. It was about discipline, and respect for your peers in the band. We took pride and comfort in knowing that each person there was putting in the same kind of effort you were. We strived to motivate each other, hold practice sessions as a group, and encourage one another to do better. 

I spent hours upon hours with these people throughout my high school experience. They made me a better person, and they taught me so much. I don’t believe that I am alone in this experience. I am sure that most others who participated diligently in team activities feel this way about their team sport, and have experiences exclusive to the culture of their respective activity. 

In my opinion, and experience, these are the only things that make high school worth it. It’s these activities, not the education, that play such important roles in shaping the young minds of students into who they are going to become.

Tonight, however, after attending a high school band concert almost 10 years after my first high school band concert, things were different. 

At times I feel like I live in an echo chamber. My two younger brothers are homeschooled and I spend so much time with others who feel the way I do about the public education system I almost forget that there are those out there who still believe in it. Not only do they believe in it, they trust it enough to turn their kids over to it. The thought horrifies me. And it should horrify you too. 

Tonight I witnessed a group of students so incapable of conducting themselves properly I couldn’t believe it. All sense of decorum and dignity seemed to fly out the window. Kids clambered on stage noisily in between bands, playing their instruments haphazardly while awaiting their band director, who could not have been much older than me, to give them further instruction. I watched a child walk on to the stage, pull his phone out of his pocket to check it, and then sit down in his chair before playing. I watched girls giggle and chatter in between songs on stage, I heard children laugh and chat endlessly in the audience while their fellow peers performed. A student in a reindeer onesie lept out on stage in front of everyone to solo on the slapstick during Sleigh ride, while another student put on a horse mask to then mimic the “neigh” sound featured on the trumpet at the end of the song. 

This had nothing to do with the music. Rather the music was good or bad, the attitude and general demeanor of the group should stay the same. Integrity should be present everywhere you try your best, and I did not see these kids try their best. 

I began to ponder, if you asked any of these kids what they cared about most in the world I wonder what it would be. What do their dreams and fantasies look like, what motivates them to work hard, what encourages them to do better and keep growing?

I bet many of them wouldn’t have answers. 

While it may not seem obvious on the surface, this feels intrinsically connected to the health of our young people. It’s my belief that the over medicated and overly processed world we live in is creating kids who are not going to be able to function in society in a healthy way. Of course, this isn’t a new thing, and it’s not just the medications and the foods we consume, it’s the parenting and the way they’re raised. It seems clear to me that we have a grown generation of children who are already so damaged from the processed foods and the medications, and the environmental toxins, that they, in turn, are unable to raise a generation of healthy kids. Kids today are sicker than ever, with higher rates or depression, autism, obesity, and chronic illness many are beginning to wonder where we went wrong.

They’ve never known anything but the mediation for every problem, but corn flakes and fruit loops for breakfasts, dozens of vaccines since birth, and they’re turning around and producing children even more damaged than themselves. 

I’m not the only one who feels this way. Teachers have reported an increase in uncontrollable children who are simply unable to control themselves. Students who can’t handle the word “no”, Students who can’t self-regulate when they don’t get their way, students who will not be able to emerge into society as functioning adults at the rate that they are going. 

Many don’t seem to know the solution to this, however the solution is simple. Simple, but not easy. Fix the food. Get rid of the medications, and learn to use the word “No”. 

The behavior I saw exhibited over two hours at a high school band concert instilled a new confidence in me at my choice to homeschool my kids. While I don’t have children yet, I can say with certainty, one thing I will never do is subject them to the kind of horrors that seem to go on in public school in this day and age. 

We don’t want normal kids any more. That seems to be the argument for public schooling. “I want normal kids”. What does that even mean anymore? Normal has skewed so far beyond what we once thought that you are sure to find more traditional normalcy in a kid who grew up barefoot on a farm than a kid who made it through all 12 years of public school. I know I’m not alone in this and I am hopeful for a future generation that experiences more home schooling, and less public schooling. 

I believe that Bobby Kennedy single handedly won Trump the presidential election. While he has many great forces behind him, and the endorsement of Elon Musk and Joe Rogan certainly didn’t hurt, I don’t think that he would have won the election without the endorsement and avid support of Robert F Kennedy Jr. 

While the holistic health folks are celebrating the win of Bobby, and celebrating even further still at the nomination of Bobby as the secretary of the HHS, many are dreading this decision and the changes that are (hopefully) to come from this choice. 

Those who primarily follow mainstream media outlets may have fallen for the narrative that Kennedy wants to remove all the processed food from your grocery store shelves, and ensure that no child ever receives a vaccine again. Many believe his ideas to be radical and dangerous, and more still think he is not to be trusted. 

However, I think that the election of Kennedy into the department of HHS is one of the best things to happen to this country in a long time. The Make America Healthy Again campaign is not something to fear, but is rather, a deeply necessary movement for the future of our children. We are headed down a dangerous path. With obesity numbers higher than ever, and chronic illness running rampant through our country, we have to ask the question why. We also have to ask the question why us? Other countries don’t seem to be struggling with the obesity and chronic disease epidemic that we are. 

It’s my belief, and one might see this as a logical conclusion to make, that the reason our country struggles so much more with these issues than other is because of the laundry list of toxic pollutants and chemicals, in, on and around our food that are banned in other countries. Additionally, our lack of education, and the environment our kids grow up in, has resulted in a generation of kids who are practically sedentary. 

For what it’s worth, Kennedy does not want to ban vaccines, and fast food. He does however want to remove fluoride from the water, and if this scares you, your research is about 30 years behind. Fluoride can lower IQ’s and result in the calcification of the pineal gland over time, and it needs to go. For the record, I, like many holistic people don’t want to ban vaccines or fast food. What we want, what I think most of us want and what we hope Kennedy will do, is create a world where we are not judged, ridiculed or shamed for the way we choose to raise our kids. A world where people understand us when we say we’ve chosen not to vaccinate, or our kids don’t eat Yellow #5 or Red #40, and we’re not at risk for losing our kids and most importantly, a world where those who don’t have the time or desire to feed their kids the way we do, are not actively poisoning their children. 

We’re not into shaming. I’m not judging you for buying your kids corn flakes. I’m not judging you for picking up fast food for dinner, again, because you’re just too tired to cook. I want us all to live in a world where if you choose to do that for your family, the government is protecting you from the chemicals that you’re currently consuming without awareness, where informed consent is REAL, and you really and truly know what you’re getting yourself into when you get your child vaccinated or when you accept that hormonal birth control prescription. We are hoping that RFK moves us in the direction of a happier healthier society, because what we have right now isn’t working. 

Earlier this evening, the day after Donald Trump was elected president of the United States (again), news broke that Joel Salatin has been offered a position by the Trump team within the USDA, and he has accepted. 

“I’ve been contacted by the Trump transition team to hold some sort of position within the USDA and have accepted one of the six “Advisor to the Secretary” spots.  My favorite congressman, Thomas Massie from Kentucky, has agreed to go in as Secretary of Agriculture.”
–The Lunatic Farmer

Read the full statement on his website here.

For those who don’t know, Joel Salatin is a regenerative organic farmer. We interviewed him several years ago, while the article is quite old you can read it here if you’re interested. 

Joel Salatin has made many appearances on the Joe Rogan podcast and written several books on his experience in regenerative agriculture. It is my belief that the Trump administration offering him this position was an excellent move towards the promised “Make America Healthy Again” campaign that Trump and Kennedy ran on. 

Additionally, it appears as though Thomas Massie has been offered the position of Secretary of Agriculture. According to his website both Joel Salatin and Thomas Massie have accepted their offers. While I know less about Thomas Massie, a quick search on social media shows him pictured with guys like RFK jr while being a staunch advocate for the legalization of raw milk, which is a positive in our book. 

For more on my thoughts and feelings about this election, read this article. 

As the seasons change and the days grow colder I tend to spend more time in the kitchen than the warmer months. The warmth of the oven provides a kind of comfort that somehow previously seemed stifling in the August heat. It’s officially soup season! 

I adore soup season, it is the most comforting nourishing time of year, and while I am a summer girl through and through, I cannot deny that there are few things more satisfying that a good pot roast, or creamy soup. It’s the perfect blend of food for the soul, and fuel for the body. 

So with a season of heavy cooking upon us, soups stews, thanksgiving dinner and more, I’ve decided to break down my kitchen essentials, ingredients and tools that I can’t live without that help define my dishes in their signature way. It’s less extensive than you might think, I’m a simple person at heart. While there are some things that make my kitchen feel like home, such as my pasta maker and my ravioli stamp, they’re things I can live without. However, there are things that I try to incorporate into the kitchens of my loved ones wherever I go so I can recreate the magic. 

Some of these things have to do with my cooking techniques but even more, most of these items are designed so I can recreate the food I usually make with the same health benefits I implement at home. 

Kitchen gadgets

A decent chef’s knife: 

A good chef is nothing without a good knife, right? I don’t think there’s actually a saying like that but I feel someone somewhere has said it before. I don’t bring my knife with me everywhere I go (although I do bring it to Airbnbs when traveling). If someone has a decent chef knife, I can work some magic at a rather efficient pace. A good chef’s knife makes chopping much easier.

A wooden cutting board: 

This is also one that I bring with me when I travel to an airbnb. This may seem a bit much but I’m not a fan of microplastics, and all four of the kitchens I cook in regularly have a stock of wooden cutting boards that I reach for before I ever grab plastic. Generally speaking, a wood cutting board is better for your knife than plastic, and the wood cutting boards have antimicrobial properties. Cutting on a plastic cutting board produces microplastics that are scraped up while cutting food. I prefer my food without the side of microplastics! A good wooden cutting board can be easily sanded and refinished, and will last for years to come.

Cast iron pan: 

If I was a cartoon character and I had an accessory that I carried around with me everyday, it would be a cast iron pan. Very rarely do I cook in anything but a cast iron pan because I can rarely think of a time when it is prudent. Boiling water for pasta perhaps, and on some occasions I will use a stainless steel pan for sauteing but other than that it’s cast iron.

I will not be caught dead cooking on a non-stick teflon pan. If you’ve been living under a rock and don’t know the health consequences of cooking on a teflon pan, the information is readily available on the internet. The chemicals in forever teflon pans cause cancer, and disrupt your hormones amongst other health problems and can flake off and make their way into your food. 

A well seasoned cast iron pan is a thing of beauty, and I use it to my advantage. I’ve gifted some, and made sure that there is a cast iron pan in each house that I cook in regularly. Cast iron pans are so versatile. A cast iron pan can be passed down and well loved for decades to come. 

Instant pot:

An instant pot is not necessary for success, but it is always nice to have when I’m cooking rice or beans or a stew. Instant pots cook much faster, and are more consistent for rice, and can cook a stew in a third of the time. I will bring my instant pot with me on vacation for ease of cooking certain things. It also has a stainless steel pot so it’s one less teflon pan I have to worry about. 

Metal spatula: 

I always prefer metal to plastic or silicone, it’s sturdier and typically lasts longer. With a cast iron or stainless steel pan you never have to worry about a metal spatula damaging your pan. 

Spices and seasonings

The herbs and spices in your food make or break the dish. Really, to make a good dish you don’t need much. You can make an amazing dish with a high quality sea salt, pepper, and garlic if you have high quality food. While a large variety of spices is something everyone should come to aquire, we’ll stick the basics for now.

Black pepper:

High quality, organic pepper corns in a pepper grinder. Need I say more?

Red pepper:

Red pepper is a simple easy seasoning to keep on hand. It can elevate the flavor of any dish beyond your basic black pepper, and add a mild kick. The flavor of red pepper is fairly neutral making it a good option to add spice to a variety of different cuisines. 

Himalayan pink sea salt:

I do my best to only cook with Redmons real pink himalayan sea salt. Other pink himalayan sea salt works. Redmons is generally the highest quality 

Garlic:

Fresh NOT POWDERED garlic is essential for elevating most dishes beyond your basic salt and pepper, and it’s so good for you. Rather sliced, minced, or grated, it can add flavor to the most basic of dishes like eggs and rice. 

Handy kitchen staples

Avocado oil:

I use avocado oil for almost everything. If I had to pick only one oil to use it would be avocado oil. It’s better than olive oil for cooking things at a high heat, and has a neutral enough flavor that it can be used in sauces and salad dressings in a pinch. For this reason it’s the oil that I bring with me when I travel and I use it for everything from frying eggs, to sauteing vegetables, to making roasts. 

Eggs:

I eat eggs every day. Eggs can elevate a simple dish with ease. A well seasoned brown rice with sauteed vegetables is made much better (and more filling) with a fried egg on top. A couple of scrambled eggs and some good vegetables can make a great breakfast or lunch as well. Not to mention they’re frequently used for baking. I say any good cook should do their best to find good local sourced eggs. You’ll never be sorry. 

Tapioca flour:

I use tapioca flour for dredging before frying, thickening sauces, baking, and even dry shampoo when I’ve been without (irrelevant to cooking but it comes in handy on vacation!) For health purposes I generally try to keep my meals gluten free, and having tapioca flour on hand can be the difference between keeping a meal gluten free and resorting to using regular flour to thicken a sauce. I made southern-approved fried green tomatoes, and fried okra with a cornmeal and tapioca flour mixture, and fried chicken that was eaten by even the pickiest of eaters, all gluten free.

Acids: 

Acids have saved my life in many recipes. Oftentimes you may think a dish needs salt, when really what you need is an acid. I’ve learned this through much trial and error, but generally speaking, when you taste your food, the salt will be at the forefront of your taste, and the acid flavor will be in the after taste. If you need acid in the dish, you may feel the dish is lacking depth in the after taste. This is easily fixed by adding Lemon juice, lime juice, balsamic vinegar white vinegar, or apple cider vinegar. You can also use vinegars to deglaze your pan. While any one of these acids will work in a pinch, typically the type of acid that you use will depend on the type of dish but most commonly I use lemon juice or balsamic vinegar. 

This is only a short list of the things I keep on hand regularly to impress dinner guests, or even just make a comfort meal for myself, but these are some of my best kept tips to success when it comes to how I cook my food. Of course there are many more spices, herbs, and staples I keep on hand, the actual ingredients I use commonly could be a whole separate list. However, if you don’t have these basics on hand, they are good ones to start with. 

Sourdough bread has become all the rage in recent years amongst the homesteading community, and beyond and while I myself just jumped on the trend about 5 years ago, the practice of making bread with a sourdough starter has been around for thousands of years. 

If you’re not familiar, sourdough bread is bread that is proofed with a fermented starter culture that consists of bread and water. The natural bacterias and yeasts in the starter allow the bread to rise without the use of commercial yeast. 

Many people procure sourdough starters from a friend, or even order them online. Some people have starters that have been passed down for generations and are many years old. Sourdough starters are living thing, so they do require some care to survive but it’s not as hard as it may seem. 

If you don’t want to order a sourdough starter online, or you don’t know someone who has a starter to share, you can make your own, although this can be a little tricky. 

If you are interested in making your own sourdough starter, start by mixing together equal parts of flour and water by weight, 100 grams is good to start with, then mix until a paste forms. Cover your starter loosely with a towel or a lid (not screwed on) and leave it out at room temperature. If it’s cold out, you may want to leave your starter in the oven (without turning it on) to help encourage faster rising.

The next day feed your sourdough starter again, equal parts water and flour by weight, this time 50 grams instead of a 100. Leave it covered for another day.

On day three you’ll feed your starter the same amount, 50 grams of water, and 50 grams of flour but this time you’ll discard half of your starter prior to feeding, so you don’t end up with too much starter.

Repeat this process of discarding and feeding everyday for a week at least, or until your starter begins to form bubbles and doubles in size in between feedings. In certain climates this can take more than two weeks.

I did not have much luck trying to make my own sourdough starter recently but it was the dead of winter in Michigan and I think it may have been too cold for my starter to survive, and grow. So, on the quest to find an active sourdough starter I set out on Facebook market place to find someone local in the area who had an active sourdough starter they were willing to share. 

I found one, and we’ve been going strong ever since. I’ve had several sourdough starters in the past, some stronger than others but I’ve always unfortunately killed them for some reason or another. 

This is probably the longest I’ve kept one alive, and she is thriving! I’ve even been fortunate enough to share some of my starter with some of my friends and family- the inspiration for this article. 

So you’ve acquired a sourdough starter, how do you keep your sourdough alive? 

Your sourdough needs to be fed regularly to stay alive and active. Your frequency of feedings depends on how often you bake, and where you keep your starter. If you bake every day or every other day, you will probably want to keep your start out at room temperature. If you only bake once a week or even less, you can keep your sourdough starter in the fridge. This will allow you to go more time between feedings. You can keep your starter in the fridge for several weeks without feeding and it will still survive. Your starter will be its most active bubbly self at room temperature, so when you are planning to bake, plan ahead by pulling your starter out of the fridge and feeding it 12 hours before you bake (times may vary depending on the season and how hot is. You may only need 6 hours in the summer, and maybe more in the winter) 

Typically when you feed your sourdough you’ll want to discard any excess starer prior to feeding. You can compost this extra starter or you can save it in a separate jar and use it to make sourdough “discard” recipes. Sourdough discard is inactive sourdough starer so it doesn’t provide the same kind of rise as a regular sourdough starter, because it’s inactive it also doesn’t break down the gluten the same way your regular starter will, but you can still make some great stuff with it. However, if you don’t want to waste, or you worry about not being able to use up a whole jar of discard you can eliminate this step with a little strategic planning in your feeding. 

You can save just enough sourdough starter in-between baking to be able to refeed your starter so that it grows enough to bake just what you need. I tend to save between 1/4-1/2 cup of sourdough starter after baking each week, and then it goes back in the fridge. When I pull it out to feed it the next week I feed it equal parts water and flour and the quantity of starter that this produces for me is just enough to bake what I need while still saving enough leftover to be fed the next week. This way I use just what I need and I don’t have an excess sourdough starter that has to be thrown out each week, and my jar isn’t overflowing with starter either. 

It may take time to figure out the perfect baking formula for you, but it’s worth the experimentation. 

When it’s time to feed your sourdough starter, you’ll need unbleached, unenriched flour, and tepid or slightly warm filtered water (I like to use warm water in the winter) 

I like to use a kitchen scale, and a kitchen scale is the most tried and true method by most bakers, but it you don’t have a kitchen scale you can use measuring cups. I have done both. 

Weigh or measure out your sourdough starter, if you are discarding some do that first and then weigh out and add it to a jar, bowl, cup, whatever container you like to store your starter in, (I use mason jars) 

Then weigh out equal parts water, and equal parts flour. Mix until combined. You should have a thick paste like texture, like thick pancake batter. If you are measuring rather than weighing, you can use equal parts but you may find your sourdough starter is runny. If this is this case just add more flour. Leave your jar loosely covered (don’t seal it) for 12 hours, or into roughly doubled in size, with large bubbles. Then your starter is ready to bake with! 

How do I know when my sourdough starter is ready to be fed? 

Your sourdough starter should be at its peak after feeding before you bake with it. Large air bubbles, doubled in size. It will be thick in texture with lots of air bubbles, and when you tilt your jar from one side to another it may appear stringy. This is a very active starter.

A starter that is past its peak after feeding will be deflated, and look thin like pancake batter. This doesn’t mean your starter is necessarily hungry, it just means it’s not at its peak for baking. 

When your sourdough starter is hungry you will develop a darkish layer of liquid on the top of your starter. This is called hooch, and it’s produced by the wild yeast in the starter. If this has happened don’t worry! Your sourdough starter is going to be fine. In the fridge your starter can last quite awhile after this point before a feeding, however if your starter is at room temperature, it needs to be fed soon to prevent mold from growing on top. Once mold grows on top it is nearly impossible to get it to stop, and your starter needs to be tossed out. 

If you have a layer of hooch on your starter you can either pour it off, or mix it into your starter before feeding. It can make your sourdough starter even more sour and add a more complex flavor to your bread. 

What kind of flour should I feed my starter? 

There are a ton of different flour brands out there and different options for feeding your starter. The most basic things I look for in a flour are unenriched and unbleached. Enriched and bleached flour is so devoid of natural bacteria and microbes that there really isn’t much of anything for your starter to feed off of. 

Organic flour is better if you can afford it, but not necessary. My favorite brands for regular flour (both organic and non organic) are King Arthur and Bob’s Mills.

Now, if you really want to get into the nitty gritty you may know that our white flour that we bake with is not what flour used to be. The modern wheat crop has been so modified throughout the last several decades that it no longer resembles ancient wheat. So if you’re truly looking for the healthiest bread one can eat, with the best beneficial bacteria and the easiest digestibility, you may want to consider ancient grain flours. 

Spelt and einkorn flour are two of the most popular flours for this purpose. Ancient grain flour is more expensive than regular flour and it does not bake quite the same way. The gluten content in these ancient flours is lower than your modern flour. This produces a less stretchy and elastic dough, as well as a less airy crumb and texture in the bread itself. It’s quite hearty and can be an acquired taste to some, but it actually has a very nutty flavor and a nice depth to it.

This is not for everyone, it’s not the most affordable option, and if you’re new to baking these flours take some time to get use to. They’re not your grandmas flours (they’re your great, great grandmas flours) but if health is of the highest priority, ancient grain flours are the way to go. 

What kind of tools do I need to get started with my bread baking? 

It’s very easy to get caught up in not thinking that you have the right equipment to do the job when in reality, you don’t need all the equipment instagram sourdough influences have. In fact, I’ve even brought my sourdough starter on vacation with me and baked bread in an airbnb without any of my regular equipment. So what do you really need to bake a loaf of bread? 

Measuring cups, mixing bowls, an oven safe pan and potentially an oven safe casserole dish (if your oven safe pan is not a dutch oven) 

The easiest thing to bake your sourdough bread in is a dutch oven. Dutch ovens are deep and trap the steam in the with lid on them which creates air bubbles, and a soft chewy inside during the initial baking process. However, if you don’t have a dutch oven, you can achieve this in other ways. My favorite way to do this at home is to bake my bread in a regular cast iron pan (or oven safe pan) and add a stainless steel mixing bowl on top to act as a lid, and trap in steam. This works great for me and is even easier than a dutch oven in some ways because it’s easier to drop my bread in my shallow cast iron pan, than in the dutch oven. If you’re going to use this method, make sure you’re using stainless steel bowls, or something that is oven safe. 

The other way to bake bread is to add a tray of water on the oven shelf below your bread. This will also create steam for the bread. After 30 minutes of baking, remove the tray of water, just as you would your dutch oven lid, so the crust has a chance to become crispy. 

Dehydrating your sourdough starer

If you’ve been gifted a sourdough starter from someone, or acquired it through some other way and you’re worried about killing it, this is how to preserve a little bit of your stater in case of an emergency. 

Take your active starter and spread a thin layer over parchment paper or silicone baking mats, or a dehydrator tray. If you’re Using your oven, set it to the lowest temp you can and leave your starter in there until it’s completely dry. Alternatively, if you have a dehydrator, you can use that. I set mine to around 145 degrees. 

Make SURE your starter is completely dry before storing. You can break it up into little pieces or even blend into a powder in a blender or food processor. Your starter will keep indefinitely and should something happen to your active starter, you can rehydrate this and have another active starter. It takes between 3-5 days of regular feedings before your starter is back to normal. 

Making your sourdough bread

So your starter is active and bubbly, it’s doubled in size and you’re finally ready to bake your fist loaf of bread. 

Honestly, in my opinion, this is the easy part. There are hundreds of different recipes on the internet for how to make a loaf of sourdough. Bakers more skilled than myself have experimented to find the perfect amount of salt, flour and water for their particular kitchen setting. You could pick any one of them and probably have success if you follow the instructions, and have an active starter. 

This is the recipe I’ve been following over the last few months: Homemade Sourdough bread

If I’m using all ancient grain flour, sometimes I adjust it depending on how the dough is behaving but the reason there are so many different recipes is because everyone’s sourdough starter, and kitchen climate are going to be different. A very old sourdough starter in a very warm climate may not need nearly as much time to rise and develop as a newer starter in a colder climate. For this reason you may even have to adjust your recipes based on season. 

I’ve been baking sourdough bread for five years and really only got consistent (and consistently good) within the last year. It’s not necessarily hard, but it does take time to learn what methods work best for you. 

Making homemade bread that is free of all the preservatives, fillers, and nonsense in conventional grocery store bread, and not having to pay and arm and a leg for it, like you would at the farmers market, is a great way to begin taking steps towards a healthier lifestyle for your family. 

A study published in the medical journal JAMA has shown that children and adolescents ages 2-19 get most of their calories from ultra-processed foods.

Two-thirds, 67% of calories consumed by this age group in 2018 came from foods like frozen pizza, microwave meals, chips, and sweets. This is a 6% increase from 1999.

This widespread reliance on junk food is an increasing public health concern as the obesity rate has been rising steadily among U.S. youths for the past two decades.

If You Think Kids Are Eating Mostly Junk Food, A New Study Finds You’re Right

Researchers analyzed the diets of 33,795 people. The authors of the study point out one reason this is particularly concerning is due to the fact that adolescents are at a critical age for developing dietary habits that carry into adulthood.

Related: How To Heal Your Gut 

In this time period that the consumption of processed foods increased the consumption of unprocessed foods decreased to 23.5%.

Ready-to-eat meals increased in consumption from 2.2% to 11.2%, the greatest increase. Packaged sweets increased from 10.6% of calories to 12.9% of calorie consumption.

While the growth in consumption of highly processed foods was higher for black, non-Hispanic youth, researchers found education level or income level didn’t affect consumption of ultra-processed foods.

On a positive note, the consumption of sugary beverages dropped from 10.8% of overall calories to 5.3% of overall calories. Researchers suggest this could be due to efforts to educate about the effects of sugary drinks on your health.

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