Lisa Bass

speaker

6,745 appearances 15 recordings 1 series first heard Aug 2026 last heard 3d ago

Lisa Bass’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 15 in all, peaking in Aug 2026 with 9.

Appearances

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Simple Farmhouse Life · The Farmhouse Edit: Baby #9 Came Early! Birth Story Surprises & Life as a Family of 11 · 21 Sep 2026 podcast

We have so many family favorite bread, cookie, and cake recipes. podcast-host

I want to keep making them, but with the benefits of sourdough, knowing that of course they'll taste somewhat different. podcast-host

My family will rebel if they never get their favorites anymore, but I'm not sure how to convert them to use sourdough starter. podcast-host

So this is super simple, and I do have a tutorial. podcast-host

My blog and and in my book, but at that time I was doing where I was removing, so to make it precise, you can remove the same amount of liquid and flour from the recipe as you're adding in for the sourdough starter. podcast-host

But to make it not that precise but also perfectly delicious, you can just add in a little bit of sourdough starter and podcast-host

With with it being equal parts ish flour and water, it works just fine. podcast-host

So for an example, with a bread recipe. podcast-host

I would in place of the yeast probably add about a half cup of sourdough starter and then allow for longer rise times during the first rise and the second rise after shaping. podcast-host

For a cookie recipe, I would, after creaming the butter and sugar and adding the eggs and vanilla, adding in a sourdough starter, then adding in all the dry ingredients, and then putting it in the refrigerator for about three days to cold ferment. podcast-host

So scones and cookies, I would do it that way. podcast-host

For cake, I would take all of the flour from a recipe, add the liquids and the sourdough starter, and let just that portion podcast-host

sit on the counter and ferment and then the next day add in the leaveners and the the eggs or anything else like that. podcast-host

Now you could add all of the ingredients together, but I find that the leaveners are a bit more active when you add them at the end. podcast-host

And then with cookies, the reason that I'm not doing it that way is because we want to keep the butter cold. podcast-host

So that's kind of my typical rule of thumb. podcast-host

So something like muffins, cakes, would just be starter, liquid, and flour, letting that sit out, then adding in the rest of the ingredients, cookies, adding in the starter after the eggs and vanilla, and then mixing all the dough up, putting it in the fridge for three days to ferment with the liquid batters. podcast-host

I would say just about 12 hours at room temperature. podcast-host

And then for breads, following the exact recipe except substituting. podcast-host

out a little bit of starter in place of the yeast and doing longer rice times. podcast-host

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