Coffee Talk With The Cajun Mamas
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Coffee Talk With The Cajun Mamas
Coffee Talk With The Cajun Mamas: The Art of Sourdough
Today, we share our love for sourdough bread making and explain why this simple combination of flour, water, and salt has transformed our lives and kitchens.
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Sara
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Koa
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Well, hello everyone, hello, hello. Welcome back to Coffee Talk with the Cajun Mamas. It's the last episode of the month, already Lord help.
Speaker 2:We were just in for the beginning of the month. It's already the end of March. Yeah, okay, okay.
Speaker 1:Well, today, we're talking about a delicious topic. We have a delicious topic for y'all. If you don't already know, the Cajun Mamas are obsessed with sourdough bread. And we're going to have a whole podcast episode dedicated to this topic and why and why? Why the big to-do about sourdough?
Speaker 2:What's it all about? All right, but first we're going to talk about Behold Catholic Ministries. What's it all about? All right, but first we're going to talk about Behold Catholic Ministries. Miss Melissa VanSol started Behold Catholic Ministries, and their mission is to help women foster a relationship with our Blessed Mother Mary. As we know, we are beloved daughters of Christ and we need to grow closer to Him, and this is a way that she is give me the words, fostering that.
Speaker 1:Fostering that Through studying the word of God, through Holy Scripture, consecrating our lives to Mary and cultivating holy friendships with like-minded women, inspiring others to be who God truly called them to be in the world. That's her goal in this ministry. They offer offer. She does mother's day retreats, uh, once a year, which I know I'm sure it's full by now for this mother's day. But that is something that they're passionate about and really they just they pamper the women for a couple of days and just and pampering looks different in all situations.
Speaker 2:So what is this?
Speaker 1:a spiritual yes, maybe I shouldn't have said that, but I'm glad you clarified. It's not a spa type of situation, the best type of pampering though, yeah, it's a getting a getting quiet um reflecting reflection. Yeah, it's a spiritual pampering. Okay, if you want more information on behold catholic ministries, you can find them on facebook, on instagram, um email. Any questions that you have at behold catholic ministries, go look them up.
Speaker 2:Dot com maybe you'll feel like that's something worth giving to though you know, yeah, maybe you will feel that, maybe you want to be a part of that and you just are looking for something to pour some financial resources into or prayers into. Yeah, you might want to give, you know, give, and then that gives to so many others and bring so many others to Christ, and what a good way to do that. Yes, I agree, all right. So, and she didn't ask us to say it, I said that.
Speaker 1:You said that that comes from. It has no notes on here about financials.
Speaker 2:It doesn't, it doesn't say, oh, please ask them. No, I mean, you know, some people are just going to feel cold and they're going to be like you know what. That sounds great and I want to be a part of that. So, anyway, behold Catholic Ministries. I just feel so. I don't know there's some type of way about Miss Melissa. Yeah, all right, today we're talking about sourdough.
Speaker 1:Yes, we are.
Speaker 2:And you're going to start out by telling us why and what got us started on this, because I have different feelings than you do.
Speaker 1:Okay, so during COVID apparently. I didn't know this until much later, but apparently during COVID, everyone was trying to make sourdough, like people had all this extra time and all these videos were going viral on TikTok of people making sourdough and this and that I didn't see this until much later. What are we in 2025? So in 2023, I think, is whenever I stumbled upon sourdough and I'm looking at these feels like yesterday you're aggravating me with this been aggravating you for over two years.
Speaker 1:Yeah, okay, um, I'm just watching these reels and stuff of these people making bread and first of all, I mean I love bread, love bread, but had like a love hate relationship with bread Cause I'm like I really know I'm not supposed to be eating bread. It's bad for you to make you gain weight, this and that. But I'm looking at these people making these beautiful loaves and it's so satisfying. It's like all this gooey stuff and they put it in there and they make a pretty dough with it and they rolling it out and scoring it and I'm like I want to do that, I want to try that. Why can't I try that?
Speaker 1:Right about the same time that happened and it was, I mean, that had to be Jesus, had to be. Right around that same time, my mother-in-law got a starter like random. She had never made sourdough before. She was like I bought a sourdough starter, you want to try some? And I'm like, yes, I do as a matter of fact. Yeah, so now she gave me some of her starter. She had already activated it. She bought it dehydrated, like we do now with our Virgie. Okay. So she bought it dehydrated, got it active, whatever, and gave me some like live already. My first loaf was a gooey goopy and I made a video on this, sarah. Like I made a video, like I'm trying to tell somebody how to make sourdough.
Speaker 1:And I go. I like I'm gonna have to go back and find this video.
Speaker 2:I want to go watch it now.
Speaker 1:I need to take it off so nobody sees it now and be like try to do that, but oh, it was. I'm like is it supposed to be this sticky? I don't know, like I couldn't even form it, but I was like a big glob. I baked it and I'm like, oh my God, this is awesome.
Speaker 2:I made this delicious bread bread or whatever.
Speaker 1:It took a few times but I finally I found a recipe that works, the simplest recipe I could find, because you could go down that rabbit hole.
Speaker 2:Oh, I'm still working with the same one we started with, except I just don't. I don't stretch and pull it so much so, um, yes, we'll get it.
Speaker 1:I can't wait to hear your side of all this. So I was like man. First of all. This is great. Apparently, it's better for you, Like you can eat it without feeling guilty which I want to touch a little bit on that but mostly just like you feel. So I was so proud of myself.
Speaker 2:I felt like a woman, I'm making bread. You were just getting so loud and so excited about this. It's making me giggle Y'all. She's such a geek for some sourdough.
Speaker 1:I am, y'all know. She knows every time we sell a Virgie on our website.
Speaker 2:I'm like Virgie she loves it Because she knows, okay, I'm looking, I'm just making sure that my lip gloss is not everywhere.
Speaker 1:Oh no, you're good.
Speaker 2:I'm sorry, I didn't want to be rude.
Speaker 1:I would tell you I hope so. I would tell you. I just feel like it's all over I don't know, I feel like I got some snack in my teeth, because we just had a little snack. You don't have no snack in your teeth. Okay, I was talking about. I felt like such a woman, yeah, like making this bread the sense of accomplishment.
Speaker 1:You know there's a process of like you got to keep the starter alive and I'm like it's actually like living Like this is the adult equivalent of a Tamagotchi or a gigapit. You got to keep this thing alive. But I did some research, not a ton, I'm not going to lie to you, because you could really just go down the rabbit hole. I found like the simplest way that I could see the least amount of stretch and fold. You know you're not gonna stretch and fold every 30 minutes for four hours and let it rise overnight, then put it in the fridge and let that rot. That that's it. Another day, same day, sourdough is what I did and I mean I found a great recipe. It works 97, 98 percent of the time, because sometimes she always has some pretty fluffy loaves.
Speaker 2:I got it what you talking about same day?
Speaker 1:sourdough. Yeah, like they call it same day because it's not within 24 hours. You can bake it, you know because some recipes you have to. You proof it on the counter for eight ish hours. Then you put it in the fridge to oh, like and it's days before you don't tell me nothing. No, yeah, that's what I'm saying, like I knew if I was gonna do this longer processes than what we?
Speaker 2:yes, oh, like you don't understand.
Speaker 1:What we do is simple compared to what what's the difference then?
Speaker 2:why would I do it that way?
Speaker 1:me, I don't know, I haven't done it okay, we're not gonna go.
Speaker 2:No, we're not even gonna go there. It's working now if you watch if you listen, y'all comment and tell us what, what's better. Why would we, why would we take days to do it when we can do it in one day?
Speaker 1:I really just feel like what's the advantage? Feel like the inside's probably a little different, maybe Maybe better, I don't know.
Speaker 2:It's not going to taste any better. I mean it's flour water salt.
Speaker 1:Yeah, but it will be different because of the fermentation, like of how long you let it ferment. Oh, okay yeah it will be different, but like you know how all those pretty scoring videos you'll see people score in their bread and it looks so stiff kind of that's free, that's refrigerated that's why my scores always look okay not, I mean not always, but sometimes, but mostly my
Speaker 1:bread tastes good, but my scores are always and know at some point you have to be like, as long as it tastes good and it's not like dense or like a frisbee you're good.
Speaker 2:Here's something that I never thought about, that I'm thinking about right now. But you know how we love to see before and afters. I love to watch people score and see what it looks like after it's baked Me too, a good old before and after sourdough.
Speaker 1:Yeah, and they I mean some of them get in there, make designs and little tiny cuts and excuse me, my score.
Speaker 2:I challenge you.
Speaker 1:No, no, no, no no.
Speaker 2:There will be none of that.
Speaker 1:To make us a before and after series, there will be none of that I do.
Speaker 1:I do a cross or a side one. That is all you're getting with me. If you want prettier ones, you got to put that in the fridge and I ain't going through all that, all right. So it just started as like a hobby or like just I wanted to see if I could do it. And once I got it and I made, I'll never forget the first pretty loaf I made, when I cut into it and I cracked it open like this and it was all the little holes and like oh, I was so excited Like I could have just did a happy dance. I bet you did.
Speaker 2:I probably did do a happy dance. I thought you had a little butter on there and enjoyed a big piece of bread.
Speaker 1:I had roasted some garlic for that one, because I remember putting that garlic spread on that.
Speaker 2:Oh, I forgot, we did that a bit.
Speaker 1:Yeah, now garlic for that one, because I remember.
Speaker 2:Oh, I forgot we did that. Yes, yeah. Now I just toast it with butter pretty much. It's how I like to eat it, but I kind of want some garlic oil.
Speaker 1:Now you could do that, the possibilities the possibilities, yeah, but that's how it got started and I just felt so satisfied knowing I had made that and plus it's, and I feel like it's better for us than eating packaged bread with all kind of preservatives and stuff in it. You know, it's so simple Flour, water, that's it, and salt.
Speaker 2:Flour, water and salt so good. Very simple.
Speaker 1:Okay, let's take a second before we get you know even further into this delicious topic and mention sound prevention screeningsings. Sound prevention screenings specializes in early detection ultrasound screenings for men and women. It's not just women, you know, she is really a breast uh, breast cancer awareness advocate, but this is for men too.
Speaker 2:And she's found things you know as far as men's health goes, there there's, you know, it's just like women. We have different bodies and different things you can find To look for exactly and she knows where to look and what to look for.
Speaker 1:This is really about early detection. Y'all these ultrasound scans can detect things that other scans, like mammograms and stuff, cannot. So it's just a way to be proactive about your health. And really, Ms Dionneoit, we went and had scans done. She wanted us to experience it to be able to talk about it, and it was a great experience. Don't let the fear stop you from going get it done Because we were a little nervous. I'm not going to lie, it's like ooh, what is she going to find?
Speaker 2:You never know what kind of open can of worms are we going to come across.
Speaker 1:We were scared a little bit.
Speaker 2:But you know, it's better to know, it's better to know, it's better to know early y'all.
Speaker 1:You will have so many more treatment options if you find things early. I mean, that's just the way. That's just. It is what it is. So, you know, think of this as investing in your health. You know we spend all this money on ourselves, our hair, our nails or whatever to look good on the outside. How about what are you doing for your inside? So think about that and head to sound-preventioncom and you can have all the info there and even book your appointment. So check that out, go to to sound-preventioncom or email soundprevention at gmailcom for more information. Thank you.
Speaker 2:Ms Dionne.
Speaker 1:Thank you.
Speaker 2:All right.
Speaker 1:So that's how it got started. And then I got you hooked into it, roped into it. You roped me the word hooked.
Speaker 2:you're gonna try this would say that I was a hundred percent in to start. I was hooked the first time but honestly, I haven't given up on it, and it's been two years that is true.
Speaker 1:Okay, even after some failed attempts of killing your starter, I just give several I give more of Hergy and you just keep her going.
Speaker 2:Yes, Because you're so good about it. But then you know like I'm going to tell you just a couple of excuses. A baby, Just minor life changes. My house is so cold. I got so many of them. Which one do you want? Water from the town of Church Point. Water from the town of church point. Water from the town of church point? Like sourdough is a fickle thing okay, it can be fickle now but the nobody has tried this more than me can't be.
Speaker 2:No, maybe there is, but I I keep trying and I keep going back for more. But why? Because the bread is so good.
Speaker 1:See, there's nothing better than a piece of sourdough toast with your eggs in the morning. That's my favorite meal. Me too. I look forward to that breakfast.
Speaker 2:Sometimes I make me a ham sandwich and some shredded cheese and put that in my air fryer with the butters, with the bobs, the butter on both sides butters with the bobs the butter, butter both sides, the butter on both sides, okay, and then take that and fry it up, take it out a little little blue paint mayonnaise oh, lord help, I'm so hungry, right now too all right, so that's why it's so good okay, it's so good.
Speaker 2:And then with the discord, which is a whole different thing, the stuff that you have to kind of put off to the side, so you start, you can make the sort of thrive and you discord it.
Speaker 2:We call it the lanyap yes, because I don't like the word discord and lanyap is such a cajun word yeah, it's a little extra, it's the extra we, we make, I make waffles with my discord and I wanted to say, if you have a whole bunch of discord, I could use them right now, because I can hook you up. Uh, ros loves sourdough waffles, and so we make waffles with the discord and it's. You can make so much, so many different things. We've made pop t-Tarts with the Discord. Brownies. We've made brownies. Granola, oh granola. I love that. I forgot about that.
Speaker 1:I haven't made that in a while. I think it's time. Yeah, I just smell it already.
Speaker 2:What else have we made so many different things?
Speaker 1:Yeah, you can make biscuits, you can make crackers.
Speaker 2:Oh, you made a king cake, made a king cake with sourdough. Focaccia Cinnamon rolls and cinnamon roll focaccia or savory focaccia bread.
Speaker 1:Yeah, and there's so many resources online too, like I don't come up with the. I get asked a lot like I need sourdough recipes and I'm like Google, you know, like, honestly, there are so many good resources out there. Just go find one and try it. That's what I do. Yeah, and I've tried some stuff that's failed too. Yeah, did not I made. Oh, I want, I wanted to make scones. I love a scone and bricks. When it came, I'm like that ain't making the cut, could?
Speaker 2:have throw that at the wall.
Speaker 1:Could have threw it through a window, broke the window. Yeah, so it's not all you know. It ain't all always a win.
Speaker 2:But yeah, well, she got me started and I was like she said miss Connie has a starter and I said, oh, share some with me. All right, she brings it to my house and I'm calling her. I have to face on her. I'm having a heart attack over this stuff because I'm just like okay what do I do?
Speaker 1:what do I do now?
Speaker 2:is this right? Is this right? Is this what it's supposed to look like? And she's like okay, and then at that time we didn't know too much about it. Now we know more about the ratios of how it's supposed to do, and everybody's always cutting up about why do you use the metric system?
Speaker 1:why are you measuring in grams? This is america. I'm like calm down, calm down, sir, I'm a patriot too. Okay, this is america. Yes, no, literally. That was one of the comments. Yeah, yeah, this is america.
Speaker 2:Use american measurements I'm like what kind of cajun, mama, what kind of cajun, what?
Speaker 1:kind of cajun measures in grams.
Speaker 1:I'm like I am so sorry, miss Betty, but no, I just pulled that name out, but on, you will see, 90 percent of your sourdough recipes are gonna have metric measures, because it's precise. Okay, there are some people who get by eyeballing it. I'm like like, go ahead, girl, that's great, but for me I have to measure in grams and it will come out right every time if I do it that way. Don't eyeball when you feed it. Don't eyeball it. Get your little kitchen scale. That's the best little purchase you're ever going to make.
Speaker 2:I use mine often.
Speaker 1:I use it all the time, and then there's no more guessing. If you follow the recipe it's going to come out.
Speaker 2:Yes, it will.
Speaker 1:Yeah.
Speaker 2:But, if you're like me and you're like oh, I just know what the consistency looks like, so I'm not going to measure.
Speaker 1:See some people get to that point where they just know how it feels and all that I'm like.
Speaker 2:I tried to be that person and what ended up happening was that it did not work that way and throwed it out. You threw it and then try again, and I like so, after several times of trying.
Speaker 1:So that's why we do metric measures.
Speaker 2:Yeah, it's just precise and please, for the love of God, do yourself a favor, go get you some distilled water. Okay.
Speaker 1:It's all the stuff they put in our tap water, like the chlorine will kill the starter.
Speaker 2:It will kill it because I tried to use the Brita filter. Will kill the starter. It will kill it because I tried to use the Brita filter and until I started using the stuff that's already like in the gallon Distilled. Yeah, that, what do you use?
Speaker 1:I actually use water from my refrigerator. I knew you were going to say that.
Speaker 2:It's run through a filter. Yeah, that's what mine was too, and it was not. That's the church point water versus mere branch water. See, just go buy the stuff. I've been using the baby's water that we use for the formula. Yeah, you can just use bottled water Thriving, thriving.
Speaker 1:Virgie don't like that tap stuff, yeah, she said give me that bottled water. We'll talk about vergy too and where that comes from. I want to say uh, but let's take a second and mention parish rice. Y'all this is a love of ours. We love us some parish rice. They are locally owned louisiana company, a wonderful family. We had the privilege of meeting uh by accident one day yeah, and they just so welcoming and so nice.
Speaker 1:Um, they developed this rice. This is their creation. It's a higher protein, lower glycemic index rice. So if you have you know health concerns you're diabetic. You can't have rice typically. You need to look into this rice because it doesn't spike your blood sugar. Leave it up to a cajun, absolutely how can we have rice?
Speaker 2:you know how can we have rice?
Speaker 1:we're gonna, we're gonna make it healthy and they did, and it tastes the same, like you can't tell no difference. It's white, fluffy, good rice. Go to parishricecom and you can look at all the stores around here that offer it. Or, if you're not around here, you can order it online and have it shipped to your house, parishricecom. We love y'all and we thank y'all for being a sponsor of the podcast.
Speaker 2:Thank y'all so much all right, so let's talk a little bit about Virgie, you know we.
Speaker 1:How did Virgie come about?
Speaker 2:how did Virgie come about?
Speaker 1:okay. So I don't know if it was your idea or mine, I don't remember, but we both got into the sourdough thing and we were both loving it so much. And I'm like you know, miss Connie got her starter online. Like people sell their starter, they take it, they dehydrate it so that was like your brain child.
Speaker 2:That was not okay maybe it was me.
Speaker 1:It looks like crumbs, you know, when you you pulse it up or whatever, and then you you can ship it out because it's dried and it came with instructions on how to like, hydrate it and get it back active and able to bake with it, and I was like I love this. So I want everybody to feel this happiness that this is bringing me. So Cajun Mamas are going to offer a sourdough starter.
Speaker 2:That was our very first product we ever ever had on the website, and it is our bestseller.
Speaker 1:Before we had shirts, before we had mugs, any of that, we had a Virgie. And so, if you don't know, but in the sourdough community you name your starter, like everyone names whatever We've had. Dolene, we've had. Oh, we've had, lazarus We've had. Because it comes back to life, because it rises to life, yes, oh man, what's some other ones? Oh man, what's some other?
Speaker 2:ones. Oh man, I'm drawn to blank. There's like some Sex and the City themed ones. What was there? Carrie Bredshaw? Carrie Bredshaw yes, I've heard that one before.
Speaker 1:They have the most creative sourdough names. I chose Virgie after my husband's grandma, who passed away um a few years ago, but like I liked how people were naming their starters like old, old lady names or like old classic names and I was like virgie, it's, it's virgie. It was a no, no question for me. So that's one way like I feel like virgie's miss virgie's living on and she didn't bake sourdough that I know of. She was a baker, though like baked, cooked, everything awesome. But um, I'm like this is, this is virgie. So we offer, I started dehydrating, packaging it up in little little dime bag like little plastic jewelry bags but yeah I was like people's gonna think we're selling drugs in here.
Speaker 1:Like we had the powder, like it looks like white kind of powder stuff. Yeah, it was funny. But yeah, we started doing that and I wrote up instructions, like typed up instructions, on how to step by step. It takes you through like a five-day process of how to get it going and get it ready to bake with, and we offered it on our website. Yeah, and it took off. So many people.
Speaker 2:So many people.
Speaker 1:I would love to know how many we have shared. Like it's got to be over 1,000,. Huh, there's a way we can.
Speaker 2:Oh, for sure. Okay, yeah, because I packed about 50 of them this morning. I wish we could probably do that real quick, but anyway, um yeah that that, just in and of itself, and y'all, not just people from around here, all over the united states, are getting virgins shipped to them at CajunMamascom. Yeah, so.
Speaker 1:And I just feel like that lets me know like people want to try, but they're. They don't know where to start and I feel like we're giving them a great place to start. And like you can make your own starter. Yeah, you don't have to use a dehydrated one, but it stinks.
Speaker 2:I tried it already and I was going to like I had a whole video planned out that I was going to show you how to start a starter from scratch, and let me just tell y'all that failed because we cooked it on accident.
Speaker 1:It got turned on in the oven. The oven got turned on and poor little thing was inside and it cooked it death okay, but that's just one of my failures.
Speaker 2:But let me just tell y'all the the process of getting that stunk my whole house up the fermentation process takes over, and yeah, but when you get ours, it doesn't do that. It doesn't smell like that because it's already established.
Speaker 1:It's already established. Yeah, so like getting a starter, that's. That is, you could absolutely yeah, you can do your own, and I've heard of many people succeed in doing their own. I've also heard of many people failing and giving up because they couldn't get their starter going, and I'm like just start with my like here it's established yes, it's already gonna have some strength to it and then you're gonna keep feeding it.
Speaker 1:It's gonna only get stronger. It's a more fool have some strength to it and then you're going to keep feeding it. It's going to only get stronger. It's a more foolproof way of starting. Really is what it comes down to, and so you'll get the instructions, Like I've made YouTube tutorials so you'll have video help. I feel like this turned into a promotion, but I really didn't want it to.
Speaker 2:But you know, like but you know, some people want to know, like they're interested, you know, but they're kind of scared. Yes, but the the instructions are. I've had to. In one of my failures I re rehydrated a vergy, okay, and it was so easy. You know like we had a, we had a? Um, a customer actually, and he was like, uh, I want this, I want to try this out, and he would get him and his daughter would do it you know, and she would feed it, and it's a family.
Speaker 1:It's a family thing. You know, my daughter my daughter I had.
Speaker 2:I showed her how to make a loaf and I'm like all right, I, I don't have time for this, so you're gonna you're gonna make this loaf? Yeah, because we have to have sourdough bread, I have to have it in the house and uh, and everybody really likes it.
Speaker 1:Roz ate most of mine this morning you saw that. So, anyway, the whole family. But, yeah, you can all enjoy it. Yeah, so I just out of a love, out of a desire to to share the joy and the love, and we made this Virgie and put it on the website and people have. We had a great, we've had a great response so far and we hope to continue to to share Virgie because it's just yeah, it's a feeling like I don't know. It's a feeling, it's a vibe of it's a feeling of accomplishment.
Speaker 2:When I get a good loaf though which is, you know, it's kind of harder for me than it is for you I just feel like all is right in the world. All is right the rest of my world could be on fire around me Okay, like just stuff everywhere, but I made a loaf of bread and you were sending me a picture too.
Speaker 1:When you make a pretty loaf, I'm like yes.
Speaker 2:You always get in the picture. You know that. Yes, you did it. She probably feels she's like my baby.
Speaker 1:Oh yeah, I'm so proud of you.
Speaker 2:I'm like yes, when we get pictures from people who have started with Virgie. If you have gotten a Virgie and you have your starter, please send us pictures.
Speaker 1:Please, because we always want to share.
Speaker 2:We love to share those pictures with other people, but we love to see that it lives on, yeah exactly Like oh yes, this is working, this is great.
Speaker 1:So we never get tired of hearing what you made or seeing what you made with your vergy, and also, let us know what you named it, because I never get tired of hearing what people name their starter.
Speaker 2:See, and I don't hear the names enough. I don't hear the names enough, so put your sourdough starter names in the comments or wherever you're listening, so that we can check those out, please do. But I also want to say something that I forgot what it was. It was something about sourdough.
Speaker 1:Okay, Obviously, Obviously Okay, we'll table that thought. Okay, I'll table it. Okay, we're going to talk about again sound prevention screenings. Sound prevention offers early detection ultrasound screenings for men and women to help you identify potential health issues before there are any symptoms. So early detection awareness, investing in your health this is all the goal of Ms Dionne Benoit, who started Sound Prevention Education and awareness, and her clients love the whole experience and the peace of mind that it can bring. So we know that personally because we went and had scans done with her and the experience was great.
Speaker 2:She's very thorough, very knowledgeable.
Speaker 1:Yes, knowledgeable, knowledgeable, thorough, explained everything. You get a full report when everything's done. That's reviewed by a doctor. Even so, it's. You know it's legit. You don't have to be worried they know their stuff. She's got it um, you don't need a doctor order for this. Um, and just one thing to mention most uh hsa programs. If you have a health savings account, they will reimburse you for this screening that's good to know yes, it's good to know.
Speaker 1:For more information you can go to sound-preventioncom, email soundprevention at gmailcom or call 985-228-5858 and talk to miss d Dion herself. Thank you, sound Prevention, for being a sponsor.
Speaker 2:Thank you very much.
Speaker 1:Okay, sourdough, why we did it is there. If you're interested in starting your journey, the easiest possible way we found to do it, with instructions and everything go to CajunMamascom. Get you a Virgie, get to baking, get to eating.
Speaker 2:Oh, this is what I wanted to say okay, a lot of people don't know, or they have this question, especially if you don't know about sourdough, um that you know. Like you just make one loaf of bread oh, one and done type of thing, yeah yeah, it's not like that. This. They're like how many loaves does your starter make?
Speaker 1:yes, and that's infinite. It's infinite. Like starters can live on for years and years, and years, and it's up to you. You keep it, you're keeping it alive, but, like, don't feel overwhelmed, like you have to feed it every day. It's not like that. Like you will learn your baking schedule, you'll learn how often you need a feed. Um, when I'm not baking with it, like I bake, I bake one loaf a week.
Speaker 1:In the between times, virgie goes in the refrigerator and she just goes to sleep until I need her, and then I take her out and feed her, and then I can bake with it the next day so you're gonna learn all that. Yeah, don't feel like this is gonna take over your life, because it really won't.
Speaker 2:No, because I've let her just sit there and then took her out, and whenever I'm ready somebody was actually messaging us this morning. Hey, I don't really know too much about this, but I ordered it and I want to get started. If I go on vacation, do I have to bring it and feed it? No, you can put it in your fridge when you get back now starting vergy.
Speaker 1:You know if you're gonna start her first, you need to make sure you have five days to be faithful with it and after that you can feed it only when, when you need and when you want to bake, right, yeah, so, and that's just something to think about.
Speaker 2:You can learn all that in our videos. Don't stress yourself out. But if you are interested in, if you just want to dabble, dabble, I mean.
Speaker 1:Dabble a bit, dabble a bit. Okay, sourdough. Now I'm a geek about this, I'm not going to, I'm going to try not, and I basically write it off as saying well, it's healthy for me. It's basically healthy for me, I can have as much as I want. It's healthy Because this is the facts. Give us the facts. It's the facts right here. I didn't make this up. It has improved digestibility. That's a big word Good health.
Speaker 1:Sourdough fermentation breaks down gluten and other proteins more effectively than standard yeast fermentation. So that is one of the major differences between a yeast bread and a sourdough. Is that people who are gluten intolerant Now I'm not saying if you're like celiac or like you know no gluten, but if you don't handle, like, if you can eat some, some gluten or whatever you may be able to tolerate.
Speaker 1:This is what I'm trying to say, because it breaks down the gluten more effectively, it has a lower gluten content. It's not gluten-free. There probably are ways to make it gluten-free not using regular flour and such but just to let you know this may be something you can look into if you are gluten sensitive. The lactic acid bacteria present in sourdough produces, oh, proteolytic. Oh, you want to try that one hmm, something proteolytic.
Speaker 1:Leave it to occasion. Try to pronounce this Proteolytic, proteolytic, I don't know Something. Enzymes which help partially digest gluten, making it easier for some individuals to tolerate. Okay, this is another testament to that. Gluten intolerance. Oh, yeah, it can be particularly beneficial for those with mild gluten sensitivities, but not celiac disease. Okay, I'm not saying, do that. Lower glycemic index. It's better blood sugar control. The acids produced during sourdough fermentation lactic, lactic acid and acidic acid slow down starch digestion, resulting in a lower glycemic response. So it doesn't spike your blood sugar like other yeast leavened breads can do. So. Pre-diabetics a lot of time they can have sourdough bread, maybe not the rest, but sourdough. Um, let's see, enhance nutrient absorption because of that some type of acid I can't say okay, helps your body, uh, bind it binds to minerals like iron, zinc, magnesium, making it less available, making them less available for absorption. I don't think I said that right. Whole grains, oh, whole grains contain.
Speaker 2:This is scientific this is so scientific.
Speaker 1:You love stuff like this I hope y'all didn't turn this podcast off just now.
Speaker 2:I mean, but think about, think about it. Think about all them breads that you buy in the store for 99 cents. That doesn't go bad. What's in?
Speaker 1:there Exactly what is in that bread. You can leave it on your countertop for weeks and it don't go bad. I will tell you, this Sourdough bread you have like a day or two on the counter is fine, and then put it in the refrigerator because it will mold.
Speaker 2:there's no preservatives in it, which is probably, you know it's better for us I don't put mine in the fridge, I just leave it out forever until I'm finished with the load well, your house is usually four to five days, okay, and I leave it out, and and when it starts molding, then you know, it's probably about day six I wanted to cry when I see mold on my bread, though, so I just started putting it in the face because you keep it hotter than hades in your house well, I was gonna say you keep your house.
Speaker 2:It is a refrigerator.
Speaker 1:That is why yours don't go bad, okay, uh, anyway, y'all, there's gut, gut health benefits. There's prebiotics, and probiotics in the starter. Um, it's just good for you, it's better for you yeah.
Speaker 2:So if you're gonna make the choice to to have some bread, you know why not go with sourdough it's delicious. Give it a whirl. Give it a whirl because jesus said what I am the bread of life. So if jesus says it's okay to have bread, then you probably ought to do it I think he would approve of this you know who else says jesus is the bread of life?
Speaker 2:behold catholic ministries. Oh, all right. So behold catholic ministries. Miss, miss Melissa Vanson kind of got this started. Their mission is to help women foster a relationship with our Blessed Mother and to get closer to Christ. In doing so, they put on a yearly Mother's Day retreat, which is soon, and they do this every year, which is soon and they do this every year. But it's a time for cultivating community, growing, sharing and praising and meeting other like-minded women in the process.
Speaker 1:Exactly, yeah. Their mission really is to help consecrate our lives to Mary and cultivate holy friendships with like-minded women. You know we need each other in this life and maybe you don't have a spiritual sister, Maybe you didn't meet her yet.
Speaker 2:Yeah.
Speaker 1:Maybe through an organization like this you will, you know exactly.
Speaker 2:You know, when I first talked to miss Melissa and I said this on a uh, the podcast, she was so easy to talk to that and I said this on the podcast, she was so easy to talk to, that I ended up just telling her you know everything.
Speaker 2:And she was like listen, I'm just going to pray for you. And it was mostly about Bennett, but she was just like what's his name? I'm going to pray for him. And it was just one of those things that I knew that I was on the phone with someone close to Jesus and I could feel it through the phone.
Speaker 1:Yes, and you want. I mean we need to surround ourselves with people like that we do. Oh my God.
Speaker 2:Just knowing that there's people out there that you don't know that are like this. I mean, just maybe you need to get in touch with Behold or some organization near you. Reach out, Find those soul sisters, somebody that you can just talk to. You know and you know y'all can bring each other closer to Christ Exactly so. Reach out to Miss Melissa at Behold Catholic Ministries on Facebook. They're on Instagram at behold cm23, or you can email them at behold catholic ministries at gmailcom. Miss melissa and everybody within the behold catholic ministries communities, thank you so much for being a sponsor of coffee talk with the cajun mamas yes, we appreciate yall and thank you for these beautiful t-shirts that y'all gave us.
Speaker 1:Yes, I love our Mother Mary shirts.
Speaker 2:They are beautiful.
Speaker 1:What have I not said about our beloved sourdough? Just get it, just get it, just get it, and thank me later when you're eating your yummy breakfast.
Speaker 2:Yes, and if you have any questions, like some, don't go on with your journey and fail correct don't just reach in out.
Speaker 1:We're gonna, we're gonna troubleshoot, we're gonna get it. Yes yes, I have helped quite a many get it. Yes, okay, and I'm not an expert but I will tell you what I know and we will will. I'm going to ask you like what temperature is it? What water are you using? Are you measuring? Just simple things, and it's usually something simple, y'all. It's usually nothing crazy, and when they get it, oh, we celebrate.
Speaker 1:Oh, yes, I can't wait to see. I'm like text me that first loaf, you're going to get it. So Text me that first loaf, you're going to get it. So anyway, it's just a joyful journey. I love it.
Speaker 2:It's so fulfilling for her, it's fulfilling for me too, when I can actually get a good loaf, you know.
Speaker 1:I just don't understand why you're having so much trouble.
Speaker 2:It's because I just leave it and forget about it.
Speaker 1:It's my fault. You have to yeah, well, you know you put it in the fridge though yeah well, I was like my house is so cold.
Speaker 2:For a little while I was like my house is so cold, why even bother?
Speaker 1:well, turns out, you should bother because yeah unless you're feeding it on the regular yeah, I wasn't, but nobody wants to do that, because then you end up with all this extra discard and it was too much.
Speaker 2:It was too much yeah so just just, yeah, just give it a try. I'm getting it, you do, I do and I and I get good loaves when I take the time to pay attention to it.
Speaker 1:That's my thing but, I like to complain about it, but even if you don't feel like a dedicating too much time, energy and effort into it, it's still possible you.
Speaker 2:You can put it off aside and come back to it.
Speaker 1:To make good loaves, you know if you need to.
Speaker 2:Correct, or you can be like Miss Perfect over here and have a loaf all the time. Don't start that. She always has a good loaf and but you know what. You know what's really fun. We didn't even talk about this. Sharing a loaf with somebody else. You baking a what says I love you more than something I spent 24 hours on.
Speaker 1:Oh, it's so impressive. And what a love language to give somebody a beautiful loaf of bread.
Speaker 2:You tell me one person that you gave, one that wasn't like oh my goodness, I mean everybody. When we bring them a loaf, they're like wow.
Speaker 1:Exactly, it's all. Wow, it's the same yeah.
Speaker 2:So and it's just nice. You know it's nice to give to others.
Speaker 1:Okay, so all right, all right we done. Go to PigeonMamascom and just get you a Virgie. Get started, I mean, and just get in on this fun.
Speaker 2:Oh yeah, right, and tell us about it.
Speaker 1:And tell us about it, please? Y Thank you for being here with us once again. We love y'all. We appreciate all the support that y'all show us. If you are watching, on YouTube.
Speaker 2:Please smash that subscribe button.
Speaker 1:And give us a like and subscribe. Hit that bell. Whatever it is, I don't even know.
Speaker 2:Thank you for hanging out with us and thank you for taking the time to listen to what we have to say. Yes, see y'all next month.
Speaker 1:Bye.