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ACHS is Going Live in May for Herb Month! - Shared screen with speaker view
Andy Pierson
23:07
Welcome everyone! If you have any technical issues you can put a message in the chat box and I’ll assist if I can :]
Kathryn Hichborn
24:21
Had trouble getting my starter going but finally figured that the lid needed to be a whole looser! Now it's bubbling.
Heather
24:22
I have a question about my starter. It never bubbled. I added apple cider vinegar and it's still runny.
Andy Pierson
24:43
https://publications.achs.edu/from-starter-to-finish/ Go check out this website that has all of Professor Kassim’s recipes and other information about sourdough and herbs!
Andy Pierson
25:10
Hello everyone!
Andy Pierson
26:05
Hi Cathie, the recording will be shared on the last page of this little Sourdough website: https://publications.achs.edu/from-starter-to-finish/
Andy Pierson
26:30
Hi Cathie, the recording will be shared on the last page of this little Sourdough website: https://publications.achs.edu/from-starter-to-finish/ You can find the video of last week’s webinar is already up there :]
Andy Pierson
27:04
https://publications.achs.edu/from-starter-to-finish/ Go check out this website that has all of Professor Kassim’s recipes and other information about sourdough and herbs!
Rebecca Dittmar
38:42
Do you have adjustments for high altitude?
Rebecca Dittmar
41:11
Ok. Thanks.
Andy Pierson
44:54
Looks great Anisa!
Heather
46:09
How do I know if my starter is bad, due to not rising?
Heather
47:15
Thanks
Andy Pierson
47:58
https://publications.achs.edu/from-starter-to-finish/ Go check out this website that has all of Professor Kassim’s recipes and other information about sourdough and herbs! Make sure to bookmark it because the links to the recordings will end up on the last page :]
Andy Pierson
48:42
Hey Pat, check the last page of this little website: https://publications.achs.edu/from-starter-to-finish/
linda
48:53
No tap water due to mineral reaction
linda
50:01
King Arthur Flour has a post called Sourdough Discard Recipes
Sarah Schmidt
52:01
Are there any good herbs to mix in with the dough? sorry if you already mentioned this, joining late. Thank you!
Rebecca Dittmar
53:08
Can you shape it, like to braid it?
Elissa Baldwin
54:00
Instant Pot in the Yogurt setting is perfect for proofing! It's about 87 deg, I believe. Line with parchment.
Kathryn Hichborn
54:04
We've had a real cold spell here and I kept mine in a cupboard that has an under-cabinet light. I kept the light on all the time and it seemed to keep the temp appropriate.
Sarah Schmidt
59:21
Could you use a garlic oil or another flavored oil in the mix? or would that affect the dough? or would it be better to use flavored oil after its done?
Heather
01:18:41
Thank you:)
Andy Pierson
01:19:01
Thanks Anisa! You can end the webinar when you’re ready