Lisa Bass

speaker

7,155 appearances 16 recordings 1 series first heard Aug 2026 last heard yesterday

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 — 16 in all, peaking in Aug 2026 with 9.

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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

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

That pretty much covers all of the basics and it's really simple. podcast-host

It's kind of the same with whole grains. podcast-host

Once you get the hang of how much whole grain you use per cup of flour and then which whole grains are best for which types of recipes are just a few key things to know. podcast-host

And then it's easy to swap whole podcast-host

grains for all purpose in nearly any application. podcast-host

Now I do this on my YouTube channel constantly. podcast-host

So over on my main channel, Farmhouse Humboon, I am always showing podcast-host

How I substitute whole grains out for regular flour in breads, in cookies, in cakes. podcast-host

I almost exclusively use whole grains now. podcast-host

And I feel like I have the hang of it and I r have reliable results on it turning out. podcast-host

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