I've been making a certain recipe for a number of months now... after taking a break for a while... and the chocolate or carob layer just kept separating on me.  I was about to scrap it and give up! I just could not get the recipe to work. It just kept separating, separating, separating.  I cried out to the Lord to show me how to fix this recipe, and the answer came to me in the middle of the night. 🙏🏻 At about 2 a.m., I woke up thinking, "Ah, that's what I'll do!" I was so excited about it and tried it the next day, and sure enough it worked! No separation. 🙌 This filled me with joy, and I was able to make these delectable little chocolate peanut butter cups. 🥰 Speaking of that, JOY is what I feel about how we Eat God's Way, too. 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. When you eat this way, beautiful things happen:  🌸 More energy  🌸 Fewer meds...or none at all  🌸 Balanced blood sugar  🌸 Healing from allergies  🌸 Fit into your favorite clothes again  🌸 Grocery savings ($400 /mo!)  🌸 Less time in the kitchen  🌸 Meals your family will actually love I’d love to give you a free gift to get started... our 2-book Eat God’s Way set. 📗 Check the comments below for a link to get the Eat God's Way book set free! We eat this way to honor God... and He’s so good to bless it. 🥰

🥣 Ultimate comfort food: High-Fiber Bean and Barley Soup  Want a nutritious meal that's delicious, too? Here's why this soup is a game-changer: 🌱 Nutrient Powerhouse: - Hulled barley: Rich in fiber, molybdenum, and selenium - Navy beans: Low glycemic index, packed with soluble & insoluble fiber - Perfect for digestive health and detox 💡 Pro Cooking Tips: - Soak barley and beans overnight for better digestion - Use organic ingredients when possible - Customize with your favorite herbs and spices - Use whatever protein you prefer, whether poultry or red meat! 🔥 Cooking Options: - Instant Pot: Ready in 30 minutes - Stovetop: Slow-simmered perfection - Adaptable to dietary needs Quick hack: This soup gets even better overnight as flavors develop and it naturally thickens! Would you like more healthy recipes? You’ll find everything you need inside Eat God’s Way... 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. When you eat this way, beautiful things happen:  🌸 More energy  🌸 Fewer meds...or none at all  🌸 Balanced blood sugar  🌸 Healing from allergies  🌸 Fit into your favorite clothes again  🌸 Grocery savings ($400 /mo!)  🌸 Less time in the kitchen  🌸 Meals your family will actually love I’d love to give you a free gift to get started... our 2-book Eat God’s Way set. 📗 Check the comments below for a link to get the Eat God's Way book set free! We eat this way to honor God... and He’s so good to bless it. 🥰

Can you freeze your sourdough starter? Yes, absolutely, you can! 🙌 Although you can take your sourdough starter and just freeze a blob of it in a baggie in the freezer, I’m going to suggest a better way. Dry it first. If you dry it first, it takes up less space plus… it’s way easier to share. 🙂 You need: • 1/4 cup sourdough starter — 3 to 4 hours away from its last feeding yet was fed within the past 12 hours • parchment paper (preferably unbleached) • dehydrator tray or baking sheet • dehydrator (optional) 1️⃣ Spread 1/4 cup of sourdough starter on a parchment paper lined dehydrator tray or baking sheet. 👉 To dry at room temperature. Dry in a clean area, at room temperature (between 70 and 80 degrees Fahrenheit) until dry. After it develops a dry skin on top, cover with a light cloth to keep dust and bugs away. 👉 To dry in a dehydrator. Put the tray in the dehydrator and turn the dial so that the dehydrator just barely turns on. Depending on thinness of starter, drying should take 6 to 10 hours. 2️⃣ When dry, break up into smaller pieces and transfer to a freezer container or freezer bag. Store the dried starter in the freezer for up to a year, give or take. That’s it! 💕 For better preservation, double or triple bag the dried starter flakes… or even vacuum-seal them! Would you like to learn more about sourdough? I can show you how in Eat God’s Way... 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. When you eat this way, beautiful things happen:  🌸 More energy  🌸 Fewer meds... or none at all  🌸 Balanced blood sugar  🌸 Healing from allergies  🌸 Fit into your favorite clothes again  🌸 Grocery savings ($400 /mo!)  🌸 Less time in the kitchen  🌸 Meals your family will actually love I’d love to give you a free gift to get started... our 2-book Eat God’s Way set, including sourdough. 📗 Check the comments below for a link to get the Eat God's Way book set free! We eat this way to honor God... and He’s so good to bless it. 🥰

If you don’t have flour… can you feed your sourdough starter anything else? Yes, you can! 🎉 Let’s talk about other things you can feed your sourdough starter beyond alternative flours: whole, cracked, or rolled cooked grains like leftover rice, quinoa, barley, spelt, or einkorn. Or, hot cereal like oatmeal or a cracked grain hot cereal. Just keep these things in mind… 1️⃣ Keep up the same feeding schedule and amounts Keep feeding your sourdough starter twice daily. Instead of feeding with flour, feed with leftover oatmeal or whatever else other cooked grain you have. Add the cooked grain and water and mix into the starter. It will probably be a little chunky, but that’s okay. The starter’s organisms will break it down more as it sits. 2️⃣ It Should Be A Starch-Based Grain Since a sourdough starter’s beneficial organisms eat the starches and sugars in flour… whatever you feed the starter needs to provide that starch. 3️⃣ Pay Attention To How Your Starter Reacts And Performs Your best guide on what works or doesn’t is going to be your starter’s behavior. How does it react to a different food? Less or more activity? How does it perform in your recipes? 4️⃣ Plain Is Better Ideally, the leftover foods you feed your starter should be plain… or on the plain side. This means less to none added fat, salt, or sugar. Would you like to learn more about sourdough? I can show you how in Eat God’s Way... 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. When you eat this way, beautiful things happen: 🌸 More energy 🌸 Fewer meds... or none at all 🌸 Balanced blood sugar 🌸 Healing from allergies 🌸 Fit into your favorite clothes again 🌸 Grocery savings ($400 /mo!) 🌸 Less time in the kitchen 🌸 Meals your family will actually love I’d love to give you a free gift to get started... our 2-book Eat God’s Way set, including sourdough. 📗 Check the comments below for a link to get the Eat God's Way book set free! We eat this way to honor God... and He’s so good to bless it. 🥰

When is your sourdough starter ready for baking? 🤔 A sourdough starter might be quite lively in the early days, especially when using rye flour. It might also dip in activity after a few days as the organism’s balance shifts, and then get active again. This is quite common and not a reason to throw it out! (Many people do, so sad.) 😔 Just keep stirring and feeding (you can even skip a feeding). As for when it’s ready for baking… If it’s active and bubbly on day 5, even if it went through a lull, then use it in sourdough recipes that are not dependent on strong leavening. 🙌🏻 Would you like to learn more about sourdough? I can show you how in Eat God’s Way... 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. When you eat this way, beautiful things happen:  🌸 More energy  🌸 Fewer meds... or none at all  🌸 Balanced blood sugar  🌸 Healing from allergies  🌸 Fit into your favorite clothes again  🌸 Grocery savings ($400 /mo!)  🌸 Less time in the kitchen  🌸 Meals your family will actually love I’d love to give you a free gift to get started... our 2-book Eat God’s Way set, including sourdough... it's easy and better for your pocket book and your tummy! 📗 Check the comments below for a link to get the Eat God's Way book set free! We eat this way to honor God... and He’s so good to bless it. 🥰

Want to save money on groceries? Use sourdough! We love sourdough here because with this one simple staple, you can make all your family's baked goods. 🍞 bread 🍞 english muffins 🍞 snacks 🍞 treats 🍞 just about everything! This is a huge one for saving money and it doesn't have to rule your life either. A lot of people think, "I don't want to bake everything. I could never possibly do that." To get started, just choose the item you most often buy and try it with sourdough! Just one thing. I am 99% positive you will be hooked! It tastes better, it's easy, the family loves it, and you'll save money.  Would you like to learn more about sourdough plus get our popular (and oh so delicious) sourdough english muffin recipe? I can show you how in Eat God’s Way... 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. When you eat this way, beautiful things happen:  🌸 More energy  🌸 Fewer meds... or none at all  🌸 Balanced blood sugar  🌸 Healing from allergies  🌸 Fit into your favorite clothes again  🌸 Grocery savings ($400 /mo!)  🌸 Less time in the kitchen  🌸 Meals your family will actually love I’d love to give you a free gift to get started... our 2-book Eat God’s Way set, including sourdough... it's easy and better for your pocket book and your tummy! 📗 Check the comments below for a link to get the Eat God's Way book set free! We eat this way to honor God... and He’s so good to bless it. 🥰

Why isn’t my starter doubling in size? It looks so flat. Not everyone gets doubling or tripling in volume. It depends on the flour and water ratio, among other things. To troubleshoot, try feeding your sourdough starter more flour than water for a stiffer, thicker consistency. The other thing is, you might be missing when it gets high because often a starter collapses at the end of the 12 hour cycle. Don’t give up and don’t worry… if it’s bubbly and active, it’s doing great! 🙌🏻 Would you like to learn more about sourdough? I can show you how in Eat God’s Way... 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. When you eat this way, beautiful things happen:  🌸 More energy  🌸 Fewer meds... or none at all  🌸 Balanced blood sugar  🌸 Healing from allergies  🌸 Fit into your favorite clothes again  🌸 Grocery savings ($400 /mo!)  🌸 Less time in the kitchen  🌸 Meals your family will actually love I’d love to give you a free gift to get started... our 2-book Eat God’s Way set, including sourdough... it's easy and better for your pocket book and your tummy! 📗 Check the comments below for a link to get the Eat God's Way book set free! We eat this way to honor God... and He’s so good to bless it. 🥰

“Why, oh why, can’t I just bake a loaf of lighter, less dense sourdough bread? Why is it so heavy?” This is something that every sourdough baker faces… …including me. Since I know it plagues everyone from time to time, I figured it was time to answer it. 🙂 1️⃣ Use a lighter flour. Whole wheat flour (hard red) is the heaviest flour I know. Now, the hard white variety of whole wheat is lighter and sweeter, so that one thing could improve your bread. If you go with spelt or even einkorn, you will get even lighter results. 2️⃣ Use some (or all) sifted flour. 3️⃣ Make sure your starter is strong and ready for bread. Young sourdough starters may not be mature enough for bread. So give your starter a few more weeks of regular care (twice daily feedings, at least) to get it strong.  4️⃣ Adjust the moisture level of the dough. Whole grain flours take awhile to absorb moisture, so it’s better to add some of the flour and give it 15 minutes or so to absorb water. Then come back and add more flour to get the right consistency. 5️⃣ Add baking soda before shaping. 6️⃣ Knead shorter or knead longer. To know if your dough is kneaded just right, do the “window test” — take a small amount of dough and stretch it between your fingers. Does it stretch out to about an inch where you can see through it but it doesn’t snap or break apart? Then it passes. 7️⃣ Let it rise in a warm place. 8️⃣ Bake in a hot, hot oven. 9️⃣ Let go of perfection. 1️⃣0️⃣ Let go of complicated recipes. 1️⃣1️⃣ Use your less-than-perfect sourdough loaf for other things! If it’s not perfect, turn your loaf into stuffing, bread pudding, or croutons! Would you like to learn more about sourdough? I can show you how in Eat God’s Way... 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. I’d love to give you a free gift to get started... our 2-book Eat God’s Way set. 📗 Check the comments below for a link to get the Eat God's Way book set free! We eat this way to honor God... and He’s so good to bless it. 🥰

How should I store my flour before feeding it to my starter? 🤔 "When you mill your whole wheat or einkorn flour and have leftover flour, do you leave the leftover flour at room temperature and use that to feed the starter everyday? I understand that it immediately starts to go rancid after it is milled. How many days can I leave it out of the refrigerator or freezer? I would think it is better to have it at room temperature to feed the starter rather than refrigerator or freezer temperature?" -Pam F. 👉 Room temperature flour is best when your starter is still young and not established. After it’s mature, you can feed it flour that has been kept in the fridge or freezer. If you’d like to leave leftover flour out at room temperature just for feeding your starter, that’s fine. It’s hard to know how long it lasts before going rancid, but you’re not really using it for health at this point. Instead, it’s just a food source for the starter. So I’m not as concerned with how long as I would be if it was the bulk of the flour for the recipe.  Would you like to learn more about sourdough? I can show you how in Eat God’s Way... 💛 No fad diets. 💛 No complicated rules. Just simple methods, simple tools, and real, whole foods... using simple Bible Times cooking methods that make what you're eating more delicious, nutritious, and digestible. When you eat this way, beautiful things happen:  🌸 More energy  🌸 Fewer meds... or none at all  🌸 Balanced blood sugar  🌸 Healing from allergies  🌸 Fit into your favorite clothes again  🌸 Grocery savings ($400 /mo!)  🌸 Less time in the kitchen  🌸 Meals your family will actually love I’d love to give you a free gift to get started... our 2-book Eat God’s Way set, including sourdough... it's easy and better for your pocket book and your tummy! 📗 Check the comments below for a link to get the Eat God's Way book set free! We eat this way to honor God... and He’s so good to bless it. 🥰