>> We gonna cook somethin good now.

>> Hello and welcome to the Farmer's Kitchen.. Hey.

Hello.

This is the Farmer's Kitchen.

This is Mrs. Farmer I m Mr. Farmer.

This is our kitchen.

This is not a set.

If we turn these cameras around.

I never thought about this.

Our dining room is right there.

That's right.

The office is up there.

One of these days.

We've done a tour of the farm.

Maybe we should do a tour or just our local area right here.

This is a real home.

It's not a set farmers kitchen, and we're starving.

What is your name?

First and last.

Nicki Farmer.

Tim Farmer.

Farmers Kitchen.

That's right.

How about that?

Today, we're going to make something fun.

Mm hmm.

The other day we were shopping and they had sourdough bread.

I love sourdough.

And I thought, Watch this.

I went watch this Nicki.

I said, Excuse me, do you have any starter for sourdough?

The lady who was working there said, Um, I don't know what to tell you.

It's hard to find.

It's hard to get.

She made it, next to impossible to find.

Well, let me tell you something about sourdough.

What causes sourdough to be sour?

What?

Yeast.

What is yeast?

Where is yeast?

Now you think about buying yeast in the store.

There's yeast here.

There's yeast there, yeast everywhere.

Yeast is a single celled organism.

It's a fungi.

There are fungi among I.

That's true.

It's everywhere.

So what do you do to capture wild yeast?

What do you do?

What do you do?

You've got to feed it.

So you got to set a trap.

That's right.

So how do you capture this wild yeast That's everywhere.

Now you think back to the first breads that were rising.

You have to think about the boiling cauldron that is yeast fermentation and think about the breads that you buy in the store as opposed to the sourdough bread, which is basically yeast, flour and water.

Are you kidding me?

Yeah, that's the ingredients.

The yeast as an active ingredient in your stomach helps you dissolve vitamins and minerals from all the things that you eat.

You need some yeast in your gut.

So we need lots of bread we need lots of bread.

That's right.

Now, normally everybody's saying you don't want the carbs from bread, so on and so forth.

So we got to watch it now, now that we're in our twenties, that's right.

To be careful.

So what else do you get from bread and yeast, sourdough bread, Vitamin B protein.

So you think and you look back and you think the early folks who might have set some flour down and some water and they noticed it was doing a little fermentation thing.

So if you want to do this at home and which we did, it's a bit of a laborious process, but it averages, what, 5 minutes a day?

Yeah, it doesn't take much at all for five days to go through the process.

Yes, I loved it.

I think it's fun.

If you look right here, these two sealed jars, those are our sourdough starters.

Now, we fed those every day for five days.

We have been taking from those jars, we have, and making bread.

And we did a lot of experimenting along the way.

Now the artisan breads that you see, the rounded breads with a slit across the top, they take these from the starter and then they put flour and in the ingredients and then they fold >> and they knead and they fold and they knead and they knead and they fold and they fold and they knead, >> for days.

Right?

I thought I just want a loaf of bread.

Yeah.

I want a loaf sourdough bread to make a sandwich with.

Yeah.

I got a pork loin sitting right here that I made specifically for lunch meat.

Right.

The only thing it's got on it, the only thing it's got on it is a brine that we soaked it in some salt.

And I'll give you that recipe in a minute.

And a little bit of lemon pepper and pepper on the top.

Yes.

Beautiful.

That will last in the refrigerator for about a week.

Right.

We'll eat it in a week.

So making our sourdough bread with just a few ingredients.

Look, the next time you buy a store bought bread, How many ingredients?

What is all that stuff in your bread?

Right.

You don't need that.

So, Mrs. Farmer, let's walk them through the whole process of making your own sourdough starter in your own kitchen harvesting, I should say trapping that wild yeast into this jar.

And now we have sourdough starter.

Yes, we do.

So day one, what did you do Mrs. Farmer?

And we started with a, we just used a glass bowl and we would cover each night so we could kind of watch it better.

I just have these because I think they look fancy to have it on the counter.

We took some video with our phone because it was such a process.

Now we used just regular store, bought all purpose flour, right.

Four ounces, four ounces, flour, water.

You put this in, mix it up.

Right.

Cover your bowl, set it in a temperature anywhere between 70 and 80 degrees, which is pretty easy to do.

Right.

We set it in a room over top of the garage where we knew was a little bit warmer.

Day two, we come back 24 hours, 24 hours, and we notice there's already a few bubbles in there.

That's what you want to see.

That means things are working.

It's eating.

Yes.

Day two, 24 hours later, we add four ounces of flour, four ounces of water, and mix it up, Stir it up, stir it up real good.

Then you scrape any down off the sides, down into the bowl.

Right.

Cover it.

Set it back in your spot where it's 70 to 80 degrees.

Day three.

Did you notice something different day three?

I did notice something.

It's really starting to work.

It's starting to get a smell to it.

It s starting to smell like sourdough bread, little bubbly, a little bubbly.

Same thing.

Feed it four ounces, flour, four ounces of water, right, mix it up, equal parts.

Mix it up, scrape it off the sides.

Right.

Cover it back in your 70, 80 degrees.

Easy, simple.

Easy.

Day four, we noticed something really unique started getting a vinegar smell and that sourdough.

Got excited.

It was sour.

Yes, it was.

It was a little pungent.

Mm hmm.

So we stirred it up, fed it again.

Right.

Put it away, covered it, and it really did.

You hope for that vinegar.

Lots of bubbles, lots of bubbles, Yes.

At this point.

Day five.

We fed it after day 4, Day 5, guess what?

It's ready to use.

Yes it is.

If you're having that action it is doing its thing, sometimes you may want to go another day, feed it, do it another day.

Right.

But it worked for us.

It was ready to go.

So instead of doing all that kneading and folding and folding and kneading that long process, we took and we made a simple dough and we had a little bit of honey.

What did you add to that?

And what we did is I just took the starter, I took half a cup, I scooped it out of there, >> put it in and I added, kneaded it up, right, knead it up in there.

>> I added two tablespoons of honey to this one pinch of salt.

Then we added a cup of water and after all that was mixed, I added three cups of flour to it and then I let it mix until it was almost like bubblegum.

It's real sticky.

So it got sticky.

I pulled it out, I put a little flour on it and I kneaded it just very little just folded it over till I could make it into a little ball and threw it in a bread pan.

But I let it sit 24 hours too.

That s 24 hours.

Overnight.

I just let it sit out on the counter for 24 hours and it's not going to raise real big.

But it was we cooked it.

That's the first experiment right in a bread pan.

We wanted to make a bread.

Very dense and delicious.

The taste was fantastic.

Now again, she let it sit for 24 hours.

And I also got another thing I did.

I did cover it with a wet cloth also.

Gotcha.

And let it kind of sit in the warmth.

And we actually have that cooking right now.

It's going to cook about 30 minutes.

It's not going to be as big as the other one.

But boy, does it taste good.

It's almost unbelievable.

You taste the honey in there.

Oh, it s good.

But then we wanted more of a sandwich bread.

So we start experimenting a little bit more.

So we decided to add a little yeast to make it rise a little more and make it a little more fluffy.

Do you know what causes that?

No, what causes that?

It to raise?

Carbon dioxide.

As it's eating, It lets off those bubbles and gases and that's why it rises.

How about that?

That's interesting.

So anyway, here's our second experiment that we really, really, really liked as well, Tell them >> what we did Mrs. Farmer.

All right, well, what I have now, this time we're actually going to use a little bit of yeast also.

We still need our starter, but we are going to start off this is three quarters of a teaspoon of yeast.

Active, dry yeast.

Yes.

If you want to just throw that in in here.

Yes.

The machine and I have warm water here, I have five ounces of water.

Put that in, put that in with it and then just start that up on low.

We're going to let that mix up a little bit.

All right.

I'm going to mix this up right?

Yes, put it on low, just >> on low.

So let that go for a little bit.

While that's going.

Now, I have two of these because I'm just having so much fun.

I need one cup of the starter.

You use a whole cup.

A whole cup.

Now each time after the five days too, we forgot to explain something you do every day.

If you want to keep feeding it, you got to take a cup out of it.

So we want to take out a cup not to use and then just keep feeding it daily.

So if you don't make bread, I guess you're going to throw it out.

Are you going to make bread every day after the five days?

>> You've got to take half of it out.

Now, that would be the perfect opportunity to take half of it and give it to your friends.

Exactly.

And let them start feeding.

Explain the process or make bread every day.

Or make bread every day.

That's right.

All right.

So that's mixing.

Give us this day, this daily bread.

That's right.

>> So now this is a little bit gooey.

So we need this is a half a cup measure here.

I need two cups.

Okay, let me I want to get you gross here because this is kind of, I m going to stand back.

All right.

This is our starter, you smell that?

I'm going to and I m gonna have to feed this later.

I'm going to three feed this and get this going again.

There's another half cup.

Now, if you smell that, it smells almost like a sweet beer.

Yes it does, it's got a fermentation.

So I've been looking for an excuse to eat bread Mrs. Farmer.

That s right, I like it.

All right.

One thing we are going to add is half a tablespoon of salt, and this is kosher salt.

So if you want to throw that in and we're done with that.

All right, Now the only thing left to do this is so easy.

I have two cups of flour here, so as this is going, if you want to just dump it real slowly, a little bit of time.

And this is going to almost get like sticky bubble gum when we know it's ready to go.

And it really is sticky is it.

Yeah it is.

You're good.

Yeah.

I'll let you do it at your pace.

You just added in and we're going to let that after we get it all in.

And it's kind of mix.

We're going to let it knead for about 5 minutes.

Oh, that smells good.

And you might want to, if you want to go ahead and hit this a little, knock down the sides that d be great.

And it's doing pretty good on its own, but yeah, you re making me work.

I know I'm making you do stuff.

We're going to time this for a few minutes and let's just let this.

So 5 minutes.

Yeah.

And it's actually going to get to where it's going to be banging and hitting hard when it gets to where it's going to go, you see, getting thicker.

All right.

I think it's in pretty good shape now.

It's going to get whatch it get thick here.

You're good.

You don't have to knock any more if you don't want.

>> Let's just let it get so thick that it has trouble going.

Now, if you don't have a machine, you could do this by hand.

But this makes it so simple.

This is my 40 year old mixer.

It's so old it still works.

I love it.

40 years old.

See how it's all coming together?

Older than me.

That's all right.

It's older than you and me.

I got put together before I was born.

And while we're talking here, I notice that bread starting to get brown on the top.

Oh, yeah, I see.

It doesn't raise as large as this.

Next.

This is with no yeast.

And look at that.

Well, let me tell you what.

That's wonderful.

Now look at that beautiful little hot loaf of bread.

We're going to let this cool.

Now, one thing about sourdough bread is you got to let it completely cool before you cut it.

Now, that's really hard sometimes because it smells so good.

This may not make it to the complete cool down stage.

Now, how s that smell?

Smells like heaven.

We should probably put it out on like a little tray, a little cooling tray, and I think that's done if you want to turn it off.

Yep, turn it off.

So we got a busy kitchen going on.

Yes we do.

>> And the smell.

I just so wish people could smell what's going on in here.

Yeah, that smells like heaven.

That smells like heaven.

And I can't wait to eat some bread.

Now, this little loaf of bread, our first experiment.

And that's with no yeast added.

With no yeast other than the wild yeast.

And we didn't spend 45 days kneading it and turning it.

That is beautiful when it's cut into small pieces and buttered and have you have along with a salad or you have along with soup, we'll cut some of that and show you what that looks like while it's still a little bit.

warm.

And we did nothing with it that has sat in a pan for 24 hours and I cooked it.

That's it.

The taste is unreal.

Yes.

The taste is just unreal.

Okay, now this is done.

What do we go from here?

Unlock this.

If you can lift it up for me.

Let me get everything off here.

This is where I'm going to get dirty.

See how it's kind of like bubblegum?

It is.

It's sticky.

I get >> this.

You can see it.

See how it is right here?

Let me see that.

Go ahead.

Kind of sticky.

And I want to be able to move work with it.

So I'm have a little flour in there too, so I can get it moving around a little bit.

But it's kind of coming together with the flour.

All right.

I'm able at least touch it.

Now.

You want to sprikle a little more flour in there for me on that.

Yeah, just right on this on the top of it.

Yeah, just to get it.

I don't need that much.

Just a little bit.

All right.

You know, people make sourdough, a lot of times they do them in these round, you have to do this every day.

All right.

See that?

Put oil in this pan.

Okay, This is a little spray olive oil, just evenly coats it and that's it.

And now the bowl, it's going to double in size.

We're going to let it sit for 2 hours just in the house with the towel on it.

Gotcha.

Do you want to put it behind us and put this right over here and here's what we look like after two hours.

That's 2 hours.

See what that's done?

Beautiful.

Is that wonderful?

Now, like I said, we put a little more yeast in there.

Active, dry yeast.

Just to activate a little bit more so we can have that fluff for more sandwich bread.

And now we're going to do a little bit more kneading of this.

See all this?

Knock it down.

So this is all you have to knead it twice.

You deflated the soccer ball.

I deflated it.

Give me a little flour again.

See how it's back to the bubblegum.Say when.. this is the one we're preparing for the actual bread pan.

And this is going to just take another 2 hours.

We're not going to knead it a whole lot just to get it.

See how great it is to work with.

Oh, that's it.

I didn t do that much boom in there.

And we're going to cover that one.

With a towel?

Yes, we need some towels.

Yes, we do have these right here.

Now, that's after 2 hours sitting in a loaf pan.

Two more hours.

Right.

And now we're ready to cook.

This has been sitting for 2 hours.

I have the oven at 425.

Okay.

We're going to let it go.

10 minutes.

You're going to see it rise in these 10 minutes a little.

And then after 10 minutes, we're going to turn it down to 400 for another 20 minutes.

And you won't believe what we get.

Boom baby., boom.

Beautiful.

All right, that's ready.

>> So we did our due diligence.

We took half of that out.

We used it, so we have to feed it.

So same thing.

I open it up, we're going to put, that s half a cup of flour, which is four ounces and half a cup of water.

Now I'm going to mix it vigorously.

We found these little sealed jars and they're nice because they're you don't have to put plastic on them and they look cute on the counter.

This is what's going to sit on the counter.

This smells like heaven, I'm telling you.

>> And being we used some of it.

We're good.

You want to take at least half of it?

At least half?

Yeah.

And then you re.. refeed every day.

So let's say you're going to take a week's vacation, huh?

What would you do, Mrs. Farmer?

You could stick this in the fridge for a week.

As long as it's fed once a week.

Pull it out and let it, room temperature, come back to room temperature, and you can continue on.

So we're going to seal this up.

Yes, Put it back >> in.

It's 70 degree environment, 70 to 80 degrees and we're good at it and let it work until we use it the next time.

Mrs. Farmer look at that bread staring at me.

I know you need a piece.

I just might.

You don t see the way it's looking at me.

It is looking at you.

Eat me.

Okay.

I'm so sorry, Mr. Loaf of bread.

I did not let you completely cool down.

But, Mrs. Farmer, I'm starving.

That way butter will melt on it.

It'll be so good.

That's true.

Some people call that the heel.

Look how thick that is.

You don't need anything.

That's just like dessert.

Look at that.

It's got the little holes.

That needs some butter pieces.

A little bit of heaven right there.

Let's lay that in.

Let's look at the butter, absorb into that.

And to me, this is just a nice side bread.

If you want to have this for dinner and really have a whole lot of flavor, you go first.

I'm starving and I can hardly wait.

Okay, that's ridiculous.

We need this every day for breakfast.

This is a good breakfast bread, isn't it?

French toast.

Oh, my goodness.

Good idea.

So the other day we were traveling and we stopped a little restaurant and we ate out front.

Right on the road.

Yes, And just a little unique shop.

And they had thai food and some other things there.

And they asked us if we wanted slaw with our meal.

I said, Yeah, that'd be great.

So it was a traditional, traditional thai slaw, right.

It had the peanut butter taste, had peanuts on it that could taste a little bit of some vinegar, probably rice wine, vinegar, so on and so forth.

So I thought, okay, that would go good with a pork loin sandwich with sour dough bread.

Yes.

Wouldn't it?

Yes, it would.

So I'll tell you what, let's do let's let this cool down a little bit more.

Let's let that cook and then I'm going to make a little bit of that slaw.

And it's really good.

It's kind of subtle.

It's kind of nice.

And we came up with this little slaw and I think it's going to be great.

And I think you're going to like, Oh yeah, we'll be back in a minute.

Now, you might ask a question.

That's a beautiful pork loin.

Yes, it is.

What did you do Mr. Farmer?

What did you do, Mr. Farmer?

Well, I brined it for several hours, about 6 hours.

This is about a half a gallon of water.

I'll put a half a cup of kosher salt, half a cup of brown sugar, third to a half soy.

Now, you want that salt really sink in there, Then put about a half a tablespoon of dry garlic in there.

I also want some black pepper.

I like a whole lot of black pepper in there.

Use a tablespoon or two and also put a little bit of liquid smoke.

I like the hickory on there.

You can use a cap full of that of the smoke itself.

That's your basic sweet and salty brine.

You can use it for just about anything.

I use it to smoke fish with.

I use it for my pork.

I use it for my chicken.

And it's an old, old recipe.

A buddy of mine way back, Billy Bob shared it with me.

So good doing that for probably 25 years.

So what's the perfect complement to pork?

Lemon pepper, lemon pepper and black pepper on the top?

Now, you think about this.

I want to use this as a sandwich meat.

I know where it came from.

I know exactly what's in it and not in it.

So you want to bring that zing out on the top.

You get the lemon pepper and the pepper.

So when you cut this and you have that and you layer that on your sandwich, you make sure you get a little bit that lemon pepper.

And it really gives it a nice flavor.

So after you put your lemon pepper and I mean quite a bit on the top, put it in smoker 235 for about 4 hours.

Now you want to achieve at least hundred and 50 degrees internal temperature.

This probably got up a little bit above that because I walked away is probably 170 which is fine but pork they brought it down just a little.

But you can be safe with 150.

But being this going to be in refrigerator, it's it went up to about 170, which is fine.

It's perfect.

So anyway, here this sets.

It's all beautiful.

Cooling down.

We've got our bread going right here.

And during these times when we have time to chat.

Mm hmm.

We talk about the farm.

That's right.

The other day you looked at me and said, it's time to start weaning lambs to get the shots, to get the worming, right, get everybody taken care of.

So we called Dr. Doy.

She came over.

She took care of the problems.

She looked at everybody.

They got a clean bill of health.

So that's an annual thing that you have to do when you got new lambs.

They have to have their little shots.

They have to have the little treatments, right?

And the girls have to make sure their little feet are in good shape.

So the only thing we have left to do wMrs.

Farmer is get that bread out and then we need to make our slaw.

You ready for that?

So excited, Right?

Let's make our slaw.

I ve just got a regular head of cabbage here.

I'm going to make a small batch just for us.

Now >> I've got the little serrated edge because it makes it look pretty when it comes out.

Will be good with the sandwich.

All this will be excellent.

I'm not making a huge batch.

It's just enough for us.

You want cabbage soup tomorrow right?

Yes.

Perfect.

I probably got a cup and a half of cabbage here.

At least.

Maybe two.

That's a lot of cabbage.

Yeah, I think that's enough for us.

Right?

Couple days.

Now take some carrots, some sliced carrots and put it in here.

Just enough to go with this.

Look at those beautiful colors, Mrs. Farmer?

I like it.

Now see, That itself looks good, right?

It is pretty.

I like it.

And this small batch.

I'm going to use a little bit of honey.

Probably less than a tablespoon teaspoon of fish sauce.

I'm going to use a teaspoon or two of rice wine vinegar, depending on how much you like.

Two teaspoons of sesame oil.

I m gonna use some fresh ground ginger and lemon juice?

I would say we've probably got a heaping tablespoon.

I'm going to use a heaping tablespoon of peanut butter and some soy sauce.

And I'd say it's about a tablespoon of that sort of makes all these things up together.

Here.

>> Now, look at this.

Look, Look where this is at.

I could eat it with a spoon.

So If you ll toss that while I'm pouring that in.

I will do it.

Want >> just enough.

This makes me so happy.

I think this could be just enough for this amount.

Perfect.

We >> were playing Frankenstein with the bread.

We tried it in the refrigerator to see if it would rise.

We've tried so many things.

And you know what?

It's fun.

Yes, it is.

And a lot of people say, well, you got to do this and you don't got to do this and you got to do this and you got to do this.

Don't add this, don't add that.

But you know what?

At the last minute in our latest recipe, just put a little more yeast in it.

Yeah.

To give it that last and final raise.

Look what you've got.

To me that's just about the perfect loaf of bread.

Want me to cut it for you?

Yeah, go ahead.

I'll hold it for you.

All right.

Oh, beautiful.

Now, why would you want to go to a store and buy bread with 152 ingredients?

You don't know what any of them are.

And we know exactly what's in here.

I ll make bread every day.

I'm telling you what?

We have our starter Now, those are thick pieces of bread, But, hey, it's going to be a thick sandwich.

We've got our pork.

Our smoked pork.

Perfect.

To me.

Perfect lunch meant.

I mean look at this.

Look at this.

Nice.

And again, the top was pepper and lemon pepper.

So you have that nice flavor there.

So we're going to spread some of our mustard.

Mustard on here.

We like like a stone ground mustard here.

Hoo hoo.

And some beautiful, wonderful Look at that perfect size.

Should we put it another tiny one on there.

We should, make it nice and big Make nice and thick.

>> Some smoked Swiss cheese.

Yum.

Oh, >> you know what?

I think you ought to cut that and make it perfect.

Give me that knife.

I will do it.

So, anyhow, Mrs. Farmer, I want you try our slaw.

It looks so good.

Isn't that wonderful?

You did good.

Just like i had before.

I want you to look.

Oh, that's our own lunch meat.

Look at that.

That's our own bread.

You want a bite first.

I do.

I think I need everything first because I'm hungry.

What do you think?

Isn t that good.

Mm hmm.

Hmm.

That bread is delicious.

I can't even describe how good that is.

So people want to get on our Facebook page, but they're finding it so challenging.

Yes.

What do you have to do?

You hit like, oh, you hit like, we want to see you on there.

We have a whole bunch friends over there.

We have fun over there.

Where in the world.

Would you go, Miss Farmer, if you wanted to find recipes?

I go to TimFarmersCountryKitchen.com.

That's where I'd go too, TimFarmersCountryKitchen.com, for millions of recipes, how to s so on and so forth.

Now you know what?

It's time for to say goodbye to our friends so I can finally eat.

Eat this sandwich.

That's right.

But it's all about good times, good friends and really good eats.

We'll see you next week on Tim Farmer s Country Kitchen.

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