I learned a lot about homemaking and food prepping when I lived in the midwest. I was surrounded by people who discussed what cruciferous vegetables they were growing in their fall garden, would sell chickens to one another, disclosed which amish farmer was selling the best raw milk and local honey, and were always making wholesome and homemade meals with local ingredients for their families. I was exposed a world I had always searched for.
One of the many things I learned from this community, and something that I have stuck to even long after moving away, was the beauty and art of home made sourdough bread. Have you ever tried it? There is nothing like a pipping hot, home made, crunchy on the outside, soft on the inside, loaf of sourdough bread lathered with grass fed butter or used for an evening charcuterie board. Not only is it delicious, but The Sourdough School explains how it is actually one of the healthiest types of bread you can eat!
For a while, I was intimidated by the pre-work that went into making a sourdough starter but once I finally buckled down and did it, it truthfully was really simple. You will find lots of different variations on the web about how to make a starter. I looked for a simple one that asked for white flour and did not require me to toss out any amount of the starter. This is the one I used and it worked beautifully for me!