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My DH <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/heartbeat.gif" style="border:0px solid;" title="heartbeat"> LOVES to bake bread, and he's been doing it since college, so he's gotten good... at everything except his favourite bread - sourdough. His complicated recipe starters always produced loaves that were flat and tasteless.<br><br>
I found you guys, and suggested to him to try just the water and flour method to grow our own yeast.<br><br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumbsup.gif" style="border:0px solid;" title="thumbsup"><br><br>
It was incredible! The bread was fantastic, and he's back into trying to make everything sourdough, which is so exciting!<br><br>
And now I'M hooked on TF. All this talk of kefir and kombucha, bento boxes, and fresh foods... We're lucky to be living in Lancaster, PA, where the Amish keep the fresh produce and raw milk easily accessible. We've been trying to eat more local foods (why not, when it's so easy??), and are getting excited about adapting some of our recipes (we're big pasta eaters, so it's an issue) to be better for us, and we're SOO SOO glad we found you guys.<br><br>
Any suggestions for things to try? Any hints to make the search/transition (baby steps, I know) easier?
 

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Welcome! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> The main suggestion I read is transitioning slowly and replace tings as you run out of them. Also, replace the things first that your family eats the most (like if you are big milk drinkers find a good source for that ect).<br><br>
What a blessing to have access to all that good farm food in PA!<br><br>
Jen
 
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