You are listening to episode 29 of the Simple Farmhouse Life podcast.

I yet again have my snoring snugly baby tucked away here in the wrap

and children running downstairs. Um, guys, I just started recording.

I know this is the reality for everyone pretty much right now.

Working from home, which has its advantages and disadvantages. I do it all the time and I actually really love it, but that will mean that there'll be interruptions.

Today I want to talk about sourdough and some questions I get a lot. There is an absolute sourdough

revolution going on. My blog is seeing double or triple the traffic that it usually does during this time because everyone

is frantically making their food from scratch because it's just not available. Bread is not available.

Yeast in a lot of areas isn't available. Unfortunately in some areas even

flower isn't available which means that you're definitely not having bread of any kind.

But for the most part, it seems that people are able to access flour,

unable to access yeast and bread, and therefore a sourdough revolution is going on.

It is crazy.

I have had multiple dozens of people every day tagging me

in their sourdough starters.

They're just starting. New sourdough

starters are being born every day. With that comes a lot of questions. I'm

getting flooded in my email, my Facebook messages, my Instagram messages, YouTube, questions on sourdough.

And I completely understand it because it's a foreign concept and it was to me too when I

started about nine years ago is how old my starter is.

After you get into it, it's really simple and easy to incorporate, easy to use.

If you've been on the fence and you haven't started one yet, but you're still listening to this, I would recommend

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