Latest / Health and Homestead Pod / Ep.1: Sinusitis and Sourdough Starter

Transcript

Ep.1: Sinusitis and Sourdough Starter · Health and Homestead Pod

• 0:01
  SPEAKER_00: Disclaimer.
• 0:03
  SPEAKER_00: This podcast is for educational and entertainment purposes only.
• 0:08
  SPEAKER_00: The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment.
• 0:16
  SPEAKER_00: Do not avoid or delay obtaining medical advice based on the shit that we say.
• 0:20
  SPEAKER_00: Thanks.
• 0:21
  SPEAKER_00: Bye.
• 0:26
  SPEAKER_00: So just listen to us, but we're not your doctors.
• 0:29
  SPEAKER_00: Check with your doctor.
• 0:30
  SPEAKER_00: Check with your healthcare professional.
• 0:31
  SPEAKER_00: We're just your nurse and your pharmacist.
• 0:33
  SPEAKER_00: Yeah, so that's a good spot to introduce ourselves, I guess.
• 0:36
  SPEAKER_00: So uh we you have a pharmacist here and uh registered nurse, a diabetic educator.
• 0:42
  SPEAKER_00: Yeah.
• 0:43
  SPEAKER_00: So you start.
• 0:44
  SPEAKER_00: Let's go.
• 0:45
  SPEAKER_00: So there.
• 0:45
  SPEAKER_00: Who who are you?
• 0:46
  SPEAKER_00: Who are you?
• 0:46
  SPEAKER_00: My name is Allie.
• 0:47
  SPEAKER_01: I am the little sister of the person sitting across from me in my living room right now.
• 0:53
  SPEAKER_01: I'm a registered nurse.
• 0:55
  SPEAKER_01: I've been a registered nurse for 10 years-ish, roughly give or take.
• 1:00
  SPEAKER_01: Um, I am a specialized diabetic diabetes educator, specialized in diabetes education.
• 1:06
  SPEAKER_01: Um, but I also, that's what I do, but that's not who I am.
• 1:13
  SPEAKER_00: We're going deep.
• 1:14
  SPEAKER_00: Okay.
• 1:15
  SPEAKER_01: That's not who I am.
• 1:16
  SPEAKER_01: Um, so that's what I do for my nine to five, my eight to four.
• 1:20
  SPEAKER_01: But um I also do quite a bit of homesteading stuff in the background, and that's kind of what I'm going to be talking about on this podcast.
• 1:26
  SPEAKER_01: That is going to be my contribution.
• 1:29
  SPEAKER_00: And yeah, take it away, sis.
• 1:31
  SPEAKER_00: All right, I'm Laura.
• 1:33
  SPEAKER_00: I am a clinical pharmacist.
• 1:35
  SPEAKER_00: I've been a pharmacist for almost 20 frigging years.
• 1:40
  SPEAKER_00: Oh, old.
• 1:41
  SPEAKER_00: Um, another disclaimer, actually, we swear a lot.
• 1:43
  SPEAKER_00: Oh, I just I just tried to stop myself, but I feel like I just gotta let it go.
• 1:48
  SPEAKER_00: Just gotta come out when it deserves to come out.
• 1:50
  SPEAKER_00: So if that offends you, that may not be the the right little listen for you, but not be for you.
• 1:57
  SPEAKER_00: Anyway, I don't drop them randomly.
• 1:58
  SPEAKER_00: I feel like they're very well placed in the middle of a sentence, but mine are not mine are random.
• 2:04
  SPEAKER_00: But that's that's who we are.
• 2:07
  SPEAKER_00: Okay, it's it's not what we do, it's not what we do, it's what we do, it's not who we are.
• 2:11
  SPEAKER_00: I love that.
• 2:12
  SPEAKER_00: That's gonna be our motto.
• 2:14
  SPEAKER_00: Um, but yeah, pharmacist in small town, rural Nova Scotia.
• 2:20
  SPEAKER_00: Um you may remember me.
• 2:25
  SPEAKER_00: I'm very well known because I did that one video advertising my sister's tallow cream.
• 2:36
  SPEAKER_00: It went viral.
• 2:37
  SPEAKER_00: There was at least 20 minutes.
• 2:38
  SPEAKER_00: You can hear my hands.
• 2:39
  SPEAKER_02: Those are my hands on that video.
• 2:42
  unknown: Oh my god.
• 2:43
  SPEAKER_00: So yeah, I did the one video.
• 2:45
  SPEAKER_00: There's probably gonna be more because we're gonna become very popular.
• 2:48
  SPEAKER_00: We're gonna become so famous after this.
• 2:50
  SPEAKER_00: But anyway, so what the purpose of this, we just chat about work stuff all the time anyway, so we might as well record.
• 2:58
  SPEAKER_00: We're funny, so we are funny, yes, yeah.
• 3:01
  SPEAKER_00: We like to really make sure that we know that because it's who we are.
• 3:08
  SPEAKER_00: But we talk about it anyway, and as a health professional, if you are a health professional, you probably know you get random questions from random people all the time, which I love.
• 3:17
  SPEAKER_00: On the street, in the clinic on the street, but addressing it to a larger audience here may be good.
• 3:25
  SPEAKER_00: I don't know.
• 3:26
  SPEAKER_00: Many people ask the same questions.
• 3:27
  SPEAKER_00: I feel like maybe we should just address it because a lot of people around here, rural Nova Scotia, do not have doctors.
• 3:33
  SPEAKER_00: So there's a lot of questions that come to us every day.
• 3:37
  SPEAKER_00: So this podcast is gonna be laid out a little bit different.
• 3:42
  SPEAKER_00: We're gonna do a little segment on a health thing every week or however often we can get together, and then one thing on homesteading too.
• 3:51
  SPEAKER_00: So you'll get like a a two-subject episode every time.
• 3:58
  SPEAKER_00: Healthcare tip and a homesteading tip.
• 4:00
  SPEAKER_00: Yeah.
• 4:01
  SPEAKER_00: Today's more just like an intro, but we could get right into it, I guess.
• 4:04
  SPEAKER_00: We could.
• 4:05
  SPEAKER_00: Yeah.
• 4:05
  SPEAKER_00: If we wanted to do our first idea.
• 4:07
  SPEAKER_01: I have notes, I'm not gonna lie, in my book that's entitled Allie's Lists.
• 4:11
  SPEAKER_01: Yeah.
• 4:12
  SPEAKER_01: So that's me.
• 4:14
  SPEAKER_01: That's who I am.
• 4:15
  SPEAKER_00: That's who you are through and through.
• 4:16
  SPEAKER_00: You know what?
• 4:17
  SPEAKER_00: I'm a list.
• 4:18
  SPEAKER_00: I'm a list girl too.
• 4:19
  SPEAKER_00: I love a good check checklist.
• 4:21
  SPEAKER_01: We love a list.
• 4:22
  SPEAKER_01: So would we like to start with the health or the homesteading?
• 4:26
  SPEAKER_01: Not on this on this day.
• 4:27
  SPEAKER_00: You know what?
• 4:28
  SPEAKER_00: I've had many a question today because it's it's the tis the season.
• 4:34
  SPEAKER_00: It is August what?
• 4:35
  SPEAKER_00: August 3rd.
• 4:36
  unknown: Yeah.
• 4:36
  SPEAKER_00: But this year, I'm gonna say has been one of the worst allergy seasons that we've ever had.
• 4:42
  SPEAKER_00: So think back to June.
• 4:45
  SPEAKER_00: It was really shitty.
• 4:46
  SPEAKER_00: June was really shitty this year.
• 4:47
  SPEAKER_00: It was a lot of rain, but the days that it wasn't raining, you look out and it looks like it was snowing.
• 4:52
  SPEAKER_00: It looked like it was snowing in pollen.
• 4:54
  SPEAKER_00: So it's just snowing pollen down on the world, and everyone was sick for the majority of this summer.
• 5:01
  SPEAKER_00: So sinusitis is the first health thing we're gonna tackle because this is what I see all day, every day at my job currently.
• 5:12
  SPEAKER_00: Um sinusitis sucks.
• 5:17
  SPEAKER_00: And you know what's really annoying is because most of the time it's viral.
• 5:21
  SPEAKER_00: So there's not a goddamn thing you can do about it.
• 5:24
  SPEAKER_00: Except yeah, love a virus.
• 5:28
  SPEAKER_00: Love it, except treat symptoms, which a lot of people I've realized do not treat things.
• 5:33
  SPEAKER_00: They just kind of let it go and hopefully get better.
• 5:35
  SPEAKER_00: But like, don't don't suffer, man.
• 5:37
  SPEAKER_00: There's lots of stuff out there.
• 5:38
  SPEAKER_00: There's a whole pharmacy full of stuff that can help get through a viral illness.
• 5:44
  SPEAKER_00: But typical viral illness, this is this is the progression of a virus, which remember COVID?
• 5:51
  SPEAKER_00: Remember the time.
• 5:52
  SPEAKER_00: Remember the time that the whole world stopped?
• 5:55
  SPEAKER_00: I still think about COVID.
• 5:56
  SPEAKER_00: And I it's funny, the the biggest thing I remember about COVID was going fishing during COVID and having to cross the county line to go fishing and thinking the police were going to be on the county line waiting to arrest us for crossing county lines.
• 6:11
  SPEAKER_00: To go fishing.
• 6:12
  SPEAKER_00: That's fucked up.
• 6:13
  SPEAKER_00: Like that we live through that, and that's what a time.
• 6:16
  SPEAKER_00: What a time to be alive.
• 6:18
  SPEAKER_00: What a five.
• 6:19
  SPEAKER_00: COVID is a virus.
• 6:22
  unknown: Let's go.
• 6:23
  SPEAKER_00: And back in 2019.
• 6:25
  SPEAKER_00: COVID-19, 2020, I guess, is when it really started big time in our in our world.
• 6:31
  SPEAKER_00: But first symptom of COVID.
• 6:33
  SPEAKER_00: Do you remember, Al?
• 6:35
  SPEAKER_00: Sore throat.
• 6:36
  SPEAKER_00: Sore throat.
• 6:38
  SPEAKER_00: Always.
• 6:38
  SPEAKER_00: So during COVID times, if you had a sore throat, yep, COVID.
• 6:41
  SPEAKER_00: 100%, I have COVID.
• 6:43
  SPEAKER_00: It's like maybe not.
• 6:45
  SPEAKER_00: Or maybe not.
• 6:46
  SPEAKER_00: So general viral illness, you get a sore throat, followed by maybe some nasal congestion, a mild cough, maybe some postnasal drainage.
• 6:54
  SPEAKER_00: Um, maybe a fever.
• 6:56
  SPEAKER_00: Who knows?
• 6:57
  SPEAKER_00: If you're really, really lucky and you yeah, good first couple days, you get a little fever.
• 7:01
  SPEAKER_00: And sometimes the cough lasts for a goddamn long time.
• 7:05
  SPEAKER_00: Sometimes a week, sometimes two.
• 7:08
  SPEAKER_00: But generally speaking, a virus will last five to seven days.
• 7:14
  SPEAKER_00: But can you treat it with over-the-counter things?
• 7:16
  SPEAKER_00: Hell yeah, you can.
• 7:18
  SPEAKER_00: Yeah.
• 7:19
  SPEAKER_00: So symptoms change, treatment changes, fever, headache, you know, all that stuff.
• 7:26
  SPEAKER_00: It has a different, there's different medications.
• 7:27
  SPEAKER_00: But ask your pharmacist because everyone's health situation is different.
• 7:30
  SPEAKER_00: Depends on what medication you're on, what disease state you have, those types of things.
• 7:34
  SPEAKER_00: But viral illness.
• 7:36
  SPEAKER_00: So sinusitis, 98% of the time.
• 7:39
  SPEAKER_00: I want to say I heard that statistic somewhere, and I don't know if that's true, but I'm gonna say that.
• 7:44
  SPEAKER_00: Is it on TikTok?
• 7:46
  SPEAKER_00: No.
• 7:46
  SPEAKER_00: No.
• 7:47
  SPEAKER_00: Was it a reviewed article?
• 7:50
  SPEAKER_00: You know what I like to say it was, but yeah.
• 7:52
  SPEAKER_00: Nope.
• 7:53
  SPEAKER_00: Yeah.
• 7:53
  SPEAKER_00: Anyway, 98% of the time, sinusitis is viral.
• 7:57
  SPEAKER_00: Doesn't eat antibiotics, just needs some symptom control, or you can you can tough it out if you want to, but don't be that guy.
• 8:03
  SPEAKER_00: Don't be that guy.
• 8:04
  SPEAKER_00: Don't be that you can be that guy, just don't complain about it.
• 8:06
  SPEAKER_00: Yeah, you ruin everyone else's day when you don't treat your symptoms.
• 8:09
  SPEAKER_00: Yeah.
• 8:09
  SPEAKER_01: Please don't do that.
• 8:10
  SPEAKER_00: But I will say, the people that we treat for sinusitis is you're like seven to ten days in and you're like not feeling better, you're just completely blocked, your nasal holes, your nose holes are sore and they're blocked.
• 8:23
  SPEAKER_00: Your face holes.
• 8:24
  SPEAKER_00: Your face is sore, you have pressure around your like around your eyes, you're wearing glasses and it like hurts to place them on your face, sore ears, sore jaw when you chew, you probably have an infection.
• 8:36
  SPEAKER_00: So that's when you want to seek medical advice, but not on day one or not on day two.
• 8:41
  SPEAKER_00: Day three.
• 8:41
  SPEAKER_00: I mean, you're probably thinking like this sucks.
• 8:44
  SPEAKER_00: Um, but in order to treat, as a pharmacist in Nova Scotia, in order to treat for sinusitis with antibiotics, we need at least seven days of consistent symptoms.
• 8:56
  SPEAKER_00: So, or really severe symptoms, like really high fever, um, really severe symptoms for the first three to four days, but you're never getting antibiotic day one or day two.
• 9:06
  SPEAKER_01: So shut your other face hole until day seven.
• 9:09
  SPEAKER_00: Yeah.
• 9:09
  SPEAKER_00: Yeah.
• 9:10
  SPEAKER_00: All your face clog them all up.
• 9:13
  unknown: Yeah.
• 9:14
  SPEAKER_01: Clog them all up until day seven.
• 9:16
  SPEAKER_01: Yeah.
• 9:17
  SPEAKER_01: And then blow your nose and go see your phone.
• 9:19
  SPEAKER_01: Yeah.
• 9:19
  SPEAKER_00: But you know what's really effective.
• 9:20
  SPEAKER_00: You know what's really really the dick for dolly.
• 9:26
  SPEAKER_00: Is that what the the dit for dolly?
• 9:29
  SPEAKER_00: Tit for tat?
• 9:31
  SPEAKER_00: No.
• 9:31
  SPEAKER_00: Something for dolly.
• 9:33
  SPEAKER_00: The d does dolly need a dick?
• 9:35
  SPEAKER_00: Dolly needs a dick.
• 9:37
  SPEAKER_00: What did you say?
• 9:38
  SPEAKER_00: Dit?
• 9:39
  SPEAKER_00: Dit for dolly?
• 9:40
  SPEAKER_00: Dit?
• 9:40
  SPEAKER_00: Dit.
• 9:41
  SPEAKER_00: Oh, I wish mom was here.
• 9:42
  SPEAKER_00: She'd know.
• 9:42
  SPEAKER_00: Oh, she would.
• 9:43
  SPEAKER_00: Anyway.
• 9:45
  SPEAKER_01: I've never heard of that before, but like a dick.
• 9:47
  SPEAKER_01: Dick for dolly.
• 9:50
  SPEAKER_00: You know what?
• 9:50
  SPEAKER_00: My husband speaks like an old man and I know he says it for sure.
• 9:54
  SPEAKER_00: So.
• 9:54
  SPEAKER_00: Anyway.
• 9:55
  SPEAKER_00: Let's just let's just Google it, shall we?
• 9:57
  SPEAKER_00: But anyway.
• 9:58
  SPEAKER_00: The dit.
• 10:00
  SPEAKER_00: But what is what does it mean?
• 10:01
  SPEAKER_00: Like what is like the good, it's the good stuff.
• 10:05
  unknown: Is that good dick for dolly?
• 10:09
  SPEAKER_01: I'm gonna use that from now on.
• 10:11
  SPEAKER_00: So does anyone know the origin of the word cock for dolly?
• 10:15
  SPEAKER_00: It means the perfect solution or the perfect fit.
• 10:17
  SPEAKER_00: I would never say cock for dolly.
• 10:20
  SPEAKER_00: No, just dick for dolly.
• 10:24
  SPEAKER_00: Anyway.
• 10:26
  SPEAKER_00: I'm gonna ask Bob later.
• 10:27
  SPEAKER_00: So this is the good stuff.
• 10:28
  SPEAKER_00: This is this is what we talk about usually.
• 10:31
  SPEAKER_00: So um is it is it saline?
• 10:35
  SPEAKER_01: What's the what is the dick for dollars?
• 10:36
  SPEAKER_00: Oh, the dick for dolly.
• 10:38
  SPEAKER_00: The dick for dolly is I also have an ADHD, so you'll notice that.
• 10:42
  SPEAKER_00: Um steroid nasal sprays, nasinx, baby, flow naze, those things.
• 10:47
  SPEAKER_00: You can buy them over the counter or get them prescribed.
• 10:49
  SPEAKER_00: But a nice steroid nasal spray for inflammation of your nose holes for a few days.
• 10:57
  SPEAKER_00: The perfect fit will say some would say it's the perfect fit.
• 11:03
  SPEAKER_00: I'm gonna say an episode two.
• 11:04
  SPEAKER_00: I'm gonna confirm that saying.
• 11:06
  SPEAKER_00: Cock for dolly isn't.
• 11:07
  SPEAKER_00: It's not cock for dolly.
• 11:08
  SPEAKER_00: Okay.
• 11:10
  SPEAKER_00: Dick for dolly.
• 11:11
  SPEAKER_00: Maybe it is dick for dolly.
• 11:13
  SPEAKER_00: Anyway.
• 11:14
  SPEAKER_00: Oliteration sounds better than cock for dolly.
• 11:16
  SPEAKER_00: So sinusitis sucks.
• 11:18
  SPEAKER_00: And that is what my messenger inbox is clogged up with right now.
• 11:23
  SPEAKER_00: So that's kind of a rundown of pharmacists prescribing.
• 11:27
  SPEAKER_00: Pharmacists can prescribe for it if they're um trained to do so, which I work in a specialized clinic, like a primary care clinic.
• 11:36
  SPEAKER_01: But they can do that in community too, though.
• 11:38
  SPEAKER_00: They can always, they can only if they have the training to do it.
• 11:41
  SPEAKER_01: Oh, okay.
• 11:42
  SPEAKER_00: But yeah, anyway, so that's my that's my portion of the of the conversation today.
• 11:49
  SPEAKER_00: Take it away.
• 11:51
  SPEAKER_01: So in because I just said that I like alliteration, um, we are going is that the right word, alliteration.
• 11:58
  SPEAKER_01: Is cock for dolly the right thing?
• 12:00
  SPEAKER_00: Dick for dolly.
• 12:01
  SPEAKER_01: We're gonna uncommon phrase.
• 12:03
  SPEAKER_01: We are going to do a couple um edits on episode two and we will clarify some things.
• 12:09
  SPEAKER_01: Um, but yeah, so Laura was just talking about sinusitis, so I thought today we could talk about where homesteading really begins.
• 12:17
  SPEAKER_01: Um, where it starts, if you may, if you may.
• 12:21
  SPEAKER_01: Um, I'm gonna talk about sourdough starter because that's really the gateway drug into homesteading.
• 12:27
  SPEAKER_01: It's like marijuana.
• 12:28
  SPEAKER_01: It's basically the marijuana of the homestead world.
• 12:32
  SPEAKER_01: Actually, homesteaders probably probably do marijuana as well, but I don't.
• 12:36
  SPEAKER_01: But anyways, yeah.
• 12:37
  SPEAKER_01: So sourdough starter.
• 12:39
  SPEAKER_01: So basically, what it is is a um it's living, it's a he or a she.
• 12:45
  SPEAKER_01: Usually it's a she.
• 12:46
  SPEAKER_01: Mine has a name and it is doline.
• 12:49
  SPEAKER_01: It's the funnest thing.
• 12:50
  SPEAKER_00: Funnest looking at sourdough names.
• 12:53
  SPEAKER_01: Yeah, to name a starter is is really fun.
• 12:55
  SPEAKER_01: But um basically what it is is a blob of water and flour.
• 12:59
  SPEAKER_01: It's flour and water, it sits at room temperature, it's left to ferment.
• 13:04
  SPEAKER_01: Um, and basically it doesn't use any commercial yeast, but it uses natural yeast, which this is kind of the grossest part of the whole thing, is that there's yeast everywhere.
• 13:13
  SPEAKER_01: There's yeast on your hands, there's yeast in the air, there's yeast everywhere.
• 13:17
  SPEAKER_01: So when you mix it, um, and you do cover it, so when you mix it, you get some of that natural yeast up in there, and that is what what works is yeast.
• 13:26
  SPEAKER_01: So people say it's a yeast-free bread, and technically it's commercial yeast-free, but it's it actually does use it rises, so it does need something, so it's a it's a natural yeast.
• 13:37
  SPEAKER_01: Um, so yeah, your starter lives in a jar, so their their home is a mason jar, pardon me, either on your counter or in your fridge.
• 13:46
  SPEAKER_01: Um, if you I use mine like once a week, I usually make a batch of um sourdough about once a week.
• 13:53
  SPEAKER_01: So I leave her, Dolene, in my fridge.
• 13:56
  SPEAKER_01: Um, and I'll talk about that more in a minute because that's kind of the fermentation um part of things.
• 14:01
  SPEAKER_01: But basically, yeah, the natural yeasts are Castillon, Castillon, uh-oh, there is a question.
• 14:07
  SPEAKER_00: How much how much flour and water?
• 14:09
  SPEAKER_00: You sir.
• 14:09
  SPEAKER_01: I think I'm gonna get there.
• 14:11
  SPEAKER_01: Hang on.
• 14:12
  SPEAKER_00: Yeah, I have the steps.
• 14:13
  SPEAKER_00: That's on page two.
• 14:14
  SPEAKER_01: ADHD right here.
• 14:15
  SPEAKER_01: Get out of here.
• 14:16
  SPEAKER_01: Get out of here.
• 14:17
  SPEAKER_01: ADHD and I'm OCD, so this is gonna be good.
• 14:21
  SPEAKER_01: Um, yeah, I'm surprised this page isn't laminated, actually, but that's okay.
• 14:24
  SPEAKER_01: Next one will be this time.
• 14:26
  SPEAKER_01: Um, yes, natural improvements.
• 14:28
  SPEAKER_01: They're room for improvement.
• 14:30
  SPEAKER_01: Uh da da da da.
• 14:32
  SPEAKER_01: So the yeast basically eats the flour, releases CO2, creates bubbles.
• 14:37
  SPEAKER_01: That's where your bread rice comes from, and gives it a little bit of tang, too.
• 14:41
  SPEAKER_01: So basically, fermentation is the process that is at play with a lot uh with sourdough, but there's a lot of other things that I dabble into that have to do with fermentation.
• 14:50
  SPEAKER_01: So essentially, what that process is in a very small nutshell is microbes eating sugar and they poop out either a gas in the case of sourdough.
• 15:01
  SPEAKER_01: So that's like your CO2.
• 15:03
  SPEAKER_01: It either um, yeah, so either a gas, acid, or an alcohol.
• 15:06
  SPEAKER_01: So that's kind of the few things that you can you can do with fermentation.
• 15:11
  SPEAKER_01: Um the purpose of it is to preserve food.
• 15:14
  SPEAKER_01: Obviously, it's a very old form of preservation, um, gives flavor and texture, promotes healthy gut bacteria.
• 15:20
  SPEAKER_01: That's what everybody always talks about.
• 15:21
  SPEAKER_01: I don't eat bread for my gut bacteria, I eat it for my gut.
• 15:26
  SPEAKER_01: I need it to grow my gut.
• 15:28
  SPEAKER_01: Healthier not.
• 15:30
  SPEAKER_01: Anyway, but the biggest thing about fermentation is that it loves heat.
• 15:34
  SPEAKER_01: So if you if you live in an igloo as I do, my house is very cold.
• 15:39
  SPEAKER_01: Can confirm.
• 15:40
  SPEAKER_01: Because I am very warm and everyone that comes over has a sweater on.
• 15:44
  SPEAKER_01: Um, but if you so if you want to speed up fermentation, you basically just have to add more heat.
• 15:49
  SPEAKER_01: So what I do sometimes in my cold house is I wrap my starter in a um in a heating bed, like a heating blanket, and that'll speed it up, or you can put it outside on a hot day or whatever.
• 16:00
  SPEAKER_01: Um, and then if you want to slow it down, you cool it, and that's when you can put it in the fridge.
• 16:04
  SPEAKER_01: You can feed it, which I will talk about in a second, and put it in the fridge, and that way it will still ferment, but it'll just do it over a longer period of time, and that way you don't have to feed it quite as often.
• 16:14
  SPEAKER_01: Um yes.
• 16:18
  SPEAKER_01: So it doesn't save time.
• 16:20
  SPEAKER_01: Um so yeah, so how do you one might ask?
• 16:23
  SPEAKER_01: Allie?
• 16:24
  SPEAKER_01: I did, I already did.
• 16:25
  SPEAKER_01: You did.
• 16:25
  SPEAKER_01: How do you how does one make a starter?
• 16:27
  SPEAKER_01: So I am totally I've never actually made my own starter.
• 16:31
  SPEAKER_01: I got mine from a course that I did with a friend of mine.
• 16:34
  SPEAKER_01: Um, and we were given starter, and that is the starter that I still have.
• 16:37
  SPEAKER_01: That was in January of 2014, and it is now August of 2026, and uh yeah, Doline's still going strong.
• 16:45
  SPEAKER_01: So some of these last for years and years and years.
• 16:48
  SPEAKER_01: So um you just have to kind of maintain maintain it, keep it alive, and then and you'll be good to go.
• 16:53
  SPEAKER_01: So basically, if you are going to make your own starter though, you need a a glass jar with a lid that's not tight.
• 16:59
  SPEAKER_01: So if you use a mason jar, just don't have the the ring on it kind of thing.
• 17:03
  SPEAKER_01: You need a label, a rubber band.
• 17:06
  SPEAKER_01: Sounds like you're going in the woods to kill somebody.
• 17:08
  SPEAKER_01: You need a shovel.
• 17:09
  SPEAKER_01: No.
• 17:11
  SPEAKER_01: You do need a spoon, but um, rubber band flour, water, and patience.
• 17:14
  SPEAKER_01: So that is something that I have a deficit in.
• 17:17
  SPEAKER_01: So it doesn't make sense that I do sourdough so much.
• 17:20
  SPEAKER_01: I am deficient in both iron and patience.
• 17:25
  SPEAKER_01: Anyways, um, so yeah.
• 17:27
  SPEAKER_01: So basically the biggest the biggest thing when you're starting your own own starter um is you have to weigh the glass jar, like the empty glass jar, in grams and write that on that little label on your jar because you use this every single time that you um feed your starter and you need a rubber band on it.
• 17:43
  SPEAKER_01: This just basically marks where the the height of the starter is so that you can easily see like the next day or in however many hours that it has doubled, because that's that is your what you want to get active starter.
• 17:54
  SPEAKER_01: So once you've done that, that's like your prep work.
• 17:57
  SPEAKER_01: Um, and then you basically add your starter starter, if you were gifted, um, it like I was, or you make your own, and basically that's just adding equal parts by weight of flour and water.
• 18:09
  SPEAKER_01: Um, so like if you use 50 grams of water, you're gonna use 50 grams of flour.
• 18:14
  SPEAKER_01: But that's why we always use weight.
• 18:16
  SPEAKER_01: You gotta throw, well, you don't have to throw them out, but you don't use them for your sourdough, your your um measuring cups, because it's it has to be all by weight.
• 18:25
  SPEAKER_01: Like equal, um like a cup of flour and a cup of water do not weigh, do not weigh the same, and they don't kind of react the same when it comes to this dough.
• 18:34
  SPEAKER_01: Um, so always do stuff by weight.
• 18:36
  SPEAKER_01: That's how I do everything now, and it actually is easier, but uh it doesn't seem that way when you've never done it before.
• 18:42
  SPEAKER_01: Basically, you mix those two together, so say 50 grams and 50 grams just for um for ease.
• 18:47
  SPEAKER_01: You let that sit for 24 hours, you remove half of it, you add it like that's not gonna start to rise yet because this is just the just the start.
• 18:55
  SPEAKER_01: Remove half of it, add the same amount.
• 18:57
  SPEAKER_01: So you're gonna add 50 grams and 50 grams again.
• 19:00
  SPEAKER_01: You're gonna mix, you're gonna let it sit.
• 19:01
  SPEAKER_01: You're gonna repeat this every day until bubbles start to form.
• 19:04
  SPEAKER_01: So bubbles is that CO2 that is released when the flour eats the sugar.
• 19:10
  SPEAKER_01: No, that's not right.
• 19:11
  SPEAKER_01: Question when the something eats the sugar, yes.
• 19:14
  SPEAKER_00: What do you do with the half that you take out, Trotta?
• 19:16
  SPEAKER_01: Throw it in the garbage.
• 19:18
  SPEAKER_00: Oh.
• 19:18
  SPEAKER_01: Yeah.
• 19:19
  SPEAKER_01: So that's your that's your discard.
• 19:20
  SPEAKER_01: You don't technically.
• 19:21
  SPEAKER_01: There's recipes.
• 19:22
  SPEAKER_01: Yeah, there's recipes for that, but it's not an active starter yet.
• 19:26
  SPEAKER_01: So this is basically just flour and water.
• 19:28
  SPEAKER_01: Like it's not so you still have to put yeast in it if you're making like Yeah, I would yeah, I would just not use that.
• 19:35
  SPEAKER_01: Okay.
• 19:36
  SPEAKER_01: I would just not use that stuff.
• 19:37
  SPEAKER_01: Um yeah.
• 19:39
  SPEAKER_01: So once the bubbles start, you do the same thing, but every 12 hours instead of every 24, and you just continue doing that until it doubles in size.
• 19:47
  SPEAKER_01: Every single day.
• 19:48
  SPEAKER_01: Every single day.
• 19:49
  SPEAKER_01: That's when you start a starter, like from scratch.
• 19:51
  SPEAKER_00: Yeah.
• 19:52
  SPEAKER_01: So with mine, because I was given it, all I had to do was feed it, which is basically um you have to weigh the jar with the f with the um with the starter in it, whatever that weight is, minus the weight of the jar, and that is your total, obviously, of your blob of your starter.
• 20:09
  SPEAKER_01: And what I use what I what I was taught and how I did it up until recently was say you have a hundred, say there's a hundred grams of actual starter.
• 20:17
  SPEAKER_01: I would half that, and that would be my my amount that I would feed it.
• 20:21
  SPEAKER_01: So it would be 50 grams of water, 50 grams of um of flour, and that would be your feed.
• 20:26
  SPEAKER_01: Like that's a that's a feed, feed your your starter, mix that in.
• 20:30
  SPEAKER_01: If you leave it on the counter, like I said, it's gonna ferment, it's gonna double quicker.
• 20:34
  SPEAKER_01: Um, if you feed it and then put it in the fridge.
• 20:37
  SPEAKER_01: Still gonna double, but it's gonna take a little more time.
• 20:40
  SPEAKER_01: Three to four days-ish, and that way, so every time, pardon me, every time it doubles in size, you are so once it's doubled, that's active starter.
• 20:51
  SPEAKER_01: If you leave it, it'll fall back down because the bubbles will dissipate and all this stuff.
• 20:56
  SPEAKER_01: Um, when it goes back down, what will happen is um it'll be it'll be discard basically at that point.
• 21:03
  SPEAKER_01: Like starter and discard are the same things, just different time.
• 21:07
  SPEAKER_01: It's a different point on the timeline of it living.
• 21:11
  SPEAKER_01: Um so yeah.
• 21:14
  SPEAKER_01: What else was I gonna say?
• 21:15
  SPEAKER_01: Yeah, discard can be used for.
• 21:16
  SPEAKER_01: So basically, when it when it goes back down, you have discard.
• 21:19
  SPEAKER_01: You can take that out and either throw it in the garbage or throw it in the fridge and have it for recipes.
• 21:23
  SPEAKER_01: If you let it sit too long, though, it starts to smell like vinegar, it starts to get a little acidic.
• 21:27
  SPEAKER_01: Anytime you smell your starter and it smells like vinegar, it is hungry, and you have to feed it.
• 21:32
  SPEAKER_01: So basically, you take some off, yeah, do the same thing again, take some off, and then whatever is left, take that weight, divide by two, and that's what you put in equal parts.
• 21:43
  SPEAKER_00: Fascinated.
• 21:44
  SPEAKER_01: It's the weirdest thing, but once you do it for a while, you're just like, Oh, yeah, this is normal.
• 21:48
  SPEAKER_00: There's like so you just throw flour and water in there every couple days, every couple days.
• 21:53
  SPEAKER_01: So I I make um I don't work on Wednesdays, so that's my baking day.
• 21:57
  SPEAKER_01: So usually Tuesday, I'll take it out.
• 22:00
  SPEAKER_01: the fridge and that's the other thing like I you I always put it in the fridge I don't put it in the fridge when it's discard I I feed it and then put it in the fridge and then she doubles and then if if it's doubled at the time that I use it and you kind of have to look at the there's a there's like a meniscus kind of that forms when it's still rising and then it kind of like when it goes down has kind of like a crater and you can tell if it's rising or or falling.
• 22:25
  SPEAKER_01: Does that make sense?
• 22:26
  SPEAKER_01: Yeah yeah yeah I'm using hand signals which is not helpful to me looking at your hand signals anyway else but um but yeah back to if you're making um your own starter so yeah it doubles in size then congrats you have a you have a starter you have to name her usually it's an old lady name it's like naming chickens kind of but you have to make it a pun and funny it's just uh it's just a thing I used to have a jeep and her name was Jolene so that's why my starter is named Dolene.
• 22:54
  SPEAKER_01: And yeah you just have to keep her alive which is how do you keep anything alive?
• 22:58
  SPEAKER_01: You feed it.
• 22:59
  SPEAKER_00: So yeah kind of already went on that but that's how much how much starter do you need to make a loaf of sourdough bread?
• 23:08
  SPEAKER_01: Starter so about 60 anywhere from 50 to 60 grams it depends on the um it depends on the recipe so my recipe that I use is for two and it's 120 grams of starter.
• 23:20
  SPEAKER_00: So when you bake on Wednesdays and make like how many loaves of bread do you make on Wednesdays?
• 23:25
  SPEAKER_01: Anywhere from two to ten um so what I would do in that case is that like if I if I feed it if I know I have to make a whole bunch of of bread Monday I will start to feed it and then like build it up.
• 23:39
  SPEAKER_01: So if I feed it and it doubles and it's only like half of the jar what I'll do is I'll just leave that I won't take any out and I'll just use that new volume.
• 23:48
  SPEAKER_02: Okay.
• 23:48
  SPEAKER_01: Half that and then feed it again and then that way it'll give me more volume of of starter.
• 23:53
  SPEAKER_01: Make Dolene a huge bitch and make her a huge bitch.
• 23:56
  SPEAKER_01: Yeah she's she's something she'll cut you okay yeah so that's basically like that's the basics.
• 24:05
  SPEAKER_01: I mean I don't know if that made sense or not but um that's the basics of sourdough but the process itself kind of takes some tweaking I have pictures of when I first started making it to like last week and they're now they're beautiful.
• 24:18
  SPEAKER_01: They're just little works of art but before they looked like they were still good.
• 24:22
  SPEAKER_01: They were always good.
• 24:23
  SPEAKER_01: They just didn't look good.
• 24:25
  SPEAKER_01: Yeah they're delicious.
• 24:26
  SPEAKER_01: And now they look good but like I I do add-ins like I I sell it a little bit but not not on a on a on a grand scale because I do work full time and I have a toddler and life is busy but I do do what I can just a little extra extra money here and there but the everything bagel spice one yeah oh and the cheese one you made that day too that was the cinnamon raisin seems to be taking over taking the lead yeah taking the lead love of good dessert bread okay okay love of good well I can be tasting of diabetes no no um love the carbohydrates love a carbohydrate yep so yeah I think my fascination is about how you have time to do that so the hands-on time of sourdough bread is really really minimal okay like the actual hands on time a lot of it is like hurry up and wait because the fermentation process what you do so yeah I guess I didn't really go through that so when you have the active starter you mix it and it's literally like how how you're supposed to do it is you're supposed to mix it let it sit covered for an hour come back do stretch and folds stretch and fold how did I not talk about stretch and folds I've heard that so many times stretch and fold so yeah it's basically just everyone does it in it in their own way but it's basically just stretching the dough and it gives it a little bit of tension so that you're not you you're not like left with a big blob.
• 25:50
  SPEAKER_01: It actually gives it some structure um so you're supposed to do four sets of stretch and folds so the first one you wait an hour after you mix it initially I was doing it by hand at first but fuck that so I um enlisted the help of my kitchen aid and just with dough hook or whatever so mix it up let it sit do a stretch and fold let it sit for 30 minutes do another let it sit another 30 minutes and then do another stretch and fold so do that for two hours essentially obviously ain't nobody got time for that so while I just try to like aggressively stretch and fold it maybe a couple times maybe three times if I'm around the house but if I have to leave I'll just like beat the shit out of it before I go just because that's what it's doing.
• 26:28
  SPEAKER_01: It's like it like breaks down the gluten or something.
• 26:31
  SPEAKER_01: Somebody will tell me if you have any questions.
• 26:34
  SPEAKER_00: If you have any feedback um how do you beat the shit out of your fat sourdough you know what I'm gonna do though it might need a video of stretch and fold are you gonna do it no oh my god that video is so good that video was so the one video that went viral so good um no I think I'm gonna or YouTube how to stretch and fold.
• 26:58
  SPEAKER_01: Well yeah there and there's there's different ways to do it and I was taught one way and now I kind of do it a different way and it evolves it evolves a lot when you're because like I said I've been doing it for two and a half years now so I don't do it the exact same as when I first started but it it is important though like you can't not do stretch and folds or your loaf will be like a hockey puck.
• 27:16
  SPEAKER_01: It'll be very dense because you need that to give it structure to let it rise.
• 27:20
  SPEAKER_01: If it doesn't have structure okay the bubbles will come up but it won't push the it's like when you make croissants like you have to fold the dough a bunch to get all those like layers of stuff in there.
• 27:30
  SPEAKER_01: I've never made a croissant not one time I have watched a decent amount of videos though.
• 27:35
  SPEAKER_00: I never made one either but I feel like I did because I watched so many videos yeah because there's like a block of butter in there something yeah oh yeah source basically a croissant it's yeah it's basically basically you said basically a lot and I'm gonna break that habit for you because basically if you're reading from a thing maybe that's in conclusion what else can I say technically ultimately and to as well and to as well I therefore confirm but yeah that's pretty much it one one and one one health tip one homesteading tip yep um but as this evolves do we the the grand scheme is we're starting a family compound basically basically we're not starting we're already doing it but we're gonna we're doing it but we're gonna do it like better better.
• 28:32
  SPEAKER_00: So we're gonna kind of take you along that journey with us if you want to if you want to go if you want to come because actually this is a perfect perfect time because yeah it's just kind of really in the the early stages and so we're trying to close on some land right now to actually make this come right now we live beside each other and our parents are there too yes so that it's the perfect setup but we're trying to get my other sister my older sister home eventually to live in her family compound but yeah she lives a little bit away in a in a city so anyway back to here.
• 29:02
  SPEAKER_00: Back to sourdough because I want to I want to know you made a couple things with sourdough discard.
• 29:07
  SPEAKER_00: Yes like remember those crackers Jenny made that day those cheese crackers did you make those like oh the goldfish things the goldfish crackers yeah and you made cinnamon rolls at a discard.
• 29:18
  SPEAKER_01: Oh jeez I made everything I make it there's a bread that I make like a discard bread yeah that's just like a normal loaf of bread.
• 29:25
  SPEAKER_00: Yeah so that's not all with that's not all with the fluffy stuff that you don't have to wait so you add yeast to those recipes.
• 29:32
  SPEAKER_00: Okay.
• 29:32
  SPEAKER_01: So it's like and I want to say there's still a little bit of yeast in the discard but it's just not active so like if you don't if you have commercial yeast and it's dead like if it's not going to do anything it's not gonna rise your bread.
• 29:47
  SPEAKER_01: So if if there's yeast still in the starter it's not doing anything.
• 29:52
  SPEAKER_01: Because it's there but it's not actually active because it's not fed you have to just continually feed it for her to do the fermentation thing.
• 30:02
  SPEAKER_01: But yeah discard recipes.
• 30:03
  SPEAKER_01: I think they just came to be because people were like oh I hate throwing out it's flour it's money right like it's flour if you're making a lot of it and you're discarding so much like you're literally just throwing ingredients in the garbage.
• 30:14
  SPEAKER_01: So to be able to use those in something else it's just uh just a way to yeah some discard recipes.
• 30:21
  SPEAKER_01: Okay.
• 30:22
  SPEAKER_01: Okay.
• 30:22
  SPEAKER_01: But if you leave it in the fridge too long it does it gets this um what's the term a gray haze over the top of it and then you get that like acetone it's acetone smell so that's it's further breaking down into alcohol that's one of the other products of fermentation.
• 30:37
  SPEAKER_00: I think I'm grossed out by this all but I think it whenever you cook whenever you bake sourdough yeah the heat kills yeast the oh Jesus that's a good question.
• 30:52
  SPEAKER_01: Well uh yeah there's just dead yeast bodies in the bread there's dead bodies that are yeast let the bodies hit the let them burn um you're gonna notice too we do a lot of movie quotes yeah if you haven't watched Matilda go watch it right now yeah Matilda forest gump is a good one dumb and dumber is also one we pull from a lot yes dumb and dumber um I don't even know there's just so many Disney just move just watch all the Disney movies and that way you'll be in on the bodies at the floor is like rage I don't know I don't want to I'm dumb with music but it runs DMC it's not run DMC we should make an email address for people to correct all the things that we say that are wrong.
• 31:35
  SPEAKER_00: Yeah yeah and also try to find the movie quotes throughout the episode because there'll be a lot and you'll be like yeah I know that one the sand lot oh yeah forever for every so basically um to some sum up the song is by Drowning pool to circa 2001 Drowning called bodies but the bodies at the flo Yeah I think it was on big shiny tombs uh one of the one of them yeah yeah big shiny tombs so basically basically to sum up the episode we're gonna yep it's gonna be our network name basically our episode name for this one is Sinusitis and sourdough starter which together is quite gross is actually it's just a lot of gunk a lot of gunk roanies a lot of but listen that's alright episode one that's how you get started with this with this shit it's you just do it you can't be perfect and that's really how how it is with homesteading like I wanted to when I started making sourdough like I said it is it is definitely a gateway drug.
• 32:41
  SPEAKER_01: Yeah when I started it I was like okay I want to be little house in the prairie my other well everybody calls me a pilgrim but my other sister specifically calls me the pilgrim um I wanted to like throw out everything in my house only use glass only like you know what I mean like just I just wanted to do it all overnight and it's just not feasible to do that.
• 33:00
  SPEAKER_01: Some people no there's nobody that there's nobody that could do that.
• 33:04
  SPEAKER_01: Yeah so just little tiny steps and that's kind of what we want to say is like you can implement these little things.
• 33:11
  SPEAKER_01: I mean there's so much waste in this world there's so much toxic shit and everything like yeah it's just we want to just help make you can be crunchy ish.
• 33:23
  SPEAKER_01: You know it could be full crunch in this modern world.
• 33:25
  SPEAKER_01: Yeah because like I'll make something crunchy but I'll get it from Amazon.
• 33:29
  SPEAKER_00: Yeah and it's just like the two day wait is really nice instead of waiting for a toddler wants french fries you're going to McDonald's to get a French fries.
• 33:38
  SPEAKER_01: French fries and or iced coffee yep yeah coming from the when he was a baby he used to eat liver pate yes my son was very well fed he had whipped marrow and liver pate for the um iron game lots of game lots of hunting yes I'm I am a hunter as well we'll get we'll get into all that I am actually a hunter and a gatherer as of now if you ever see me in my yard with my basket just keep shut up and keep on driving yeah or stop and say hi or stop and say hi and I'll teach you about planting and we probably have tons of green beans to give you because right now it's there's so many the fridge in the garden yeah yeah yeah our dad is a green thumb and he has multiple multiple gardens that are flourishing yeah and mine is there.
• 34:25
  SPEAKER_00: If there's any topics I mean we have a couple episodes that are we have ideas for but if there's anything like that you want to know mom Mom if you have any questions just walk down the hall and ask Lore.
• 34:39
  SPEAKER_01: And I really wish you were here to settle the dick for Dolly I wonder Dick for Dolly yeah we're gonna have to look that up because I've never heard of that before not even one time.
• 34:48
  SPEAKER_01: Okay have I heard of that um so how if people have suggestions how are they gonna reach us our phone numbers are we live at our social insurance numbers are just get in contact with us.
• 35:02
  SPEAKER_01: 555 2424 2424 that's a full house reference 64 zoo lane is where we live with Zoom foo.
• 35:09
  SPEAKER_00: I feel like we have to post it somewhere so yeah yeah just yell at us over over social media yeah that'll be good but yeah all right well I guess wasn't it gonna be in closing basically basically life's hard man don't be a dickhead life's hard don't be a dick okay that's all that's all love you bye