{"id":2458044,"date":"2020-05-04T22:24:00","date_gmt":"2020-05-05T04:24:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/news\/get-down-with-the-dough\/"},"modified":"2020-05-05T05:47:47","modified_gmt":"2020-05-05T11:47:47","slug":"get-down-with-the-dough","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/get-down-with-the-dough\/","title":{"rendered":"Get down with the dough"},"content":{"rendered":"<p class=\"STND-STND BodyText\">Get down with the dough<\/p>\n<p class=\"STND-STND BodyText\">Howdy neighbors. Now, the first two weeks of May, with flour flying off the shelves and packaged yeast nonexistent, is the best time to make a sourdough starter. I\u2019m not a fan of grain, but throughout history it sustained many peoples during rugged times. Now is when the natural yeasts in the air here at high altitude are most virulent. Take your flour and water slurry outdoors and set it down in the shade with a gentle wind for no more than five minutes. Cover it loosely and feed it every 24 hours. You\u2019ll get better bread than you can buy and the process has been studied to include celiac sufferers in some cases. Please stock up on good ingredients and keep yourself healthy and busy during these challenging times. Sourdough is Colorado!<\/p>\n<p class=\"STND-STND BodyText\">Charles Barth<\/p>\n<p class=\"STND-STND BodyText\">Snowmass Village<\/p>\n<p> <a href=\"https:\/\/www.aspentimes.com\/opinion\/letters-to-the-editor\/get-down-with-the-dough\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Get down with the dough Howdy neighbors. Now, the first two weeks of May, with flour flying off the shelves and packaged yeast nonexistent, is the best time to make a sourdough starter. I\u2019m not a fan of grain, but throughout history it sustained many peoples during rugged times. Now is when the natural yeasts [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-2458044","post","type-post","status-publish","format-standard","category-local-news"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-08-17 19:39:44","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley&#039;s Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2458044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2458044"}],"version-history":[{"count":1,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2458044\/revisions"}],"predecessor-version":[{"id":2458057,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2458044\/revisions\/2458057"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2458044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2458044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2458044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}