Thank you for watching: Maintaining a Gluten-Free Sourdough video! Don't forget to watch part 1 (ua-cam.com/video/yOo7I6wxSN4/v-deo.html) to help you even more on your Gluten-Free Sourdough journey! Ask me your questions below and please subscribe, like and share ;)
@@aggiedrebelbis4064 Hi Angie! Here are the recipes for the regular GF starter: www.freshisreal.com/gluten-free-sourdough-starter/ and the Easiest Gf starter: www.freshisreal.com/easiest-gf-sourdough-starter/ Did you see the video for the Easiest GF Sourdough Starter? It might be helpful to you: ua-cam.com/video/QuHSndIBMQI/v-deo.html To answer your question, you can feed a new GF starter 1/4 up to 1/2 cup once or twice per day until it gets active. After a few days, I do recommend discarding a little bit to help create a strong beautiful active starter. See recipes for schedules and details.
I am so happy I found your channel! Just when I started mastering sourdough bread baking (with wheat) I had to go glutenfree for health reasons. It has been over two years now and I am finally mentally ready to start trying sourdough again, but now gluten free of course. Your video's have been so helpful to give me a good idea of the process.
Hi Chantal! I'm so happy that you found my videos and recipes! You can also watch the Easiest GF Sourdough Starter video, it might give you additional information to get you ready to start! ua-cam.com/video/QuHSndIBMQI/v-deo.html Let me know if you ever have any questions!
I am against wasting and throwing out starter so started small with a little jar and two teaspoons of brown rice that I ground with a hand wand then sifted. The brown rice flour is quite coarse. I added two teaspoons of brown rice flour and two teaspoons of warm tap water every day and there was no activity till today, approaching day 5. It is bubbling everywhere! The secret seems to be to give it an extra stir during the day to get it moving rather than an extra feed. In the beginning the coarse flour was settling on the bottom and compacting so the extra stir did the trick.
Thank you so much. I have been looking for recipe for buck wheat sourdough starter. I have now have a buck wheat sourdough starter. Thank you from New Zealand....
Yes! GF sourdough opens up a whole bunch of bread recipe possibilities! I have other videos on the channel that could also be helpful! Let me know if you have any questions!
Thank you so much ,I always wondered how they made starter ,my Grandmother baked every Saturday and alway used starter ,she would save some of the dough and then I guess feed it as you have shown ,This was a great help as the old timers are gone now .
I am so happy that I have found channel on Gluten free sour dough starter is my son-in-law is gluten free and coeliac and it has been costing them a fortune in gluten free bread. and with the new born baby girl it’s getting expensive for them having to purchase bread. Can you please share a recipe for gluten free bread made with your gluten free sour dough starter. thank you so much for the wonderful recipe gluten free started.♥️🙏🏻🌹🇦🇺
Hi! The smaller 7-in round boule (loaf) is a great recipe to start with: www.freshisreal.com/7-inch-sourdough-boule-gf-v/ If you have any questions before you start, let me know. If you like rolls, this recipe is great too: www.freshisreal.com/gluten-free-sourdough-rolls/ For all the sourdough recipes on my blog, visit: www.freshisreal.com/category/bread/sourdough-bread-2/
Thanks so much for the great videos and pdf guide! On day 3 and my starter is getting there. Looking forward to some sourdough at the weekend and the trying out some different flours/fruits. Thanks again:)
Awesome informative video. Thanks. One thing I guess many might not know about your adding instant yeast is to mix it in the room temperature water first, if they do decide to use it to speed up the sour dough starter.
This was so helpful! Thanks so much. I’ve finally mastered sourdough starter and bread, so now I want to tackle gluten free for my sister-in-law that has celiac ❤️🙏🏻 Thanks so much again!
P.s. if I’m not mistaken, it’s silver and copper that has the most antibacterial properties of all the metals. Stainless steel doesn’t have any I don’t think ☺️❤️ Thanks again for this great video series!
@@backwooddesignco Silver specifically. It is often used for wounds in creams and plasters because of its antibacterial properties. Steel and Stainless Steel is no big Problem, and can easily be used for starting your sourdough, unless you have >very< bad environmental conditions. I myself made my Gluten Free starter in a Stainless Steel bowl, and used a Stainless Steel Spoon to mix ^^
I have successfully frozen wheat or rye starter (for over a year), unthawed and fed it to reactivate it with no issues. I have also successfully dried wheat or rye starter (smear/spread some on parchment paper and left to dry) and mailed or flew with it. I have yet to try this with gluten free starters, but can not see why it wouldn't work as well.
9:44 I saw in Wikipedia that cupper and its alloys kill microorganisms in a time of 6 hours or so. But stainless steels do not have antimicrob effects. But this require checking. Thanks for the video.
Hi thanks for this. I have coeliac disease and have been interested in this for a while. Lock down has given me the time to do it and it's going well so far, though I forgot to feed it and its a bit slow. Just like me. 😀
Hi David! No worries! If you forgot a feeding, just keep going. Unless it smells bad or there's mould. Also, if it seems slow and not showing signs of bubbles, you could consider removing half of what is in your jar and feeding it fresh flour with just enough water to stir! Place it somewhere warm, and that should do the trick. Ps. I'm hoping to share a new sourdough bread recipes very soon!
Thank you for this great advice. One question - I go away for my winter for anywhere from 4-6 months. Can I freeze my starter and use when I return? Please advise. Thank you again
Hi! Sorry for the late reply! You can spread thin layers of GF starter on some parchment paper and let it dry out then break it into pieces and freeze it. Another way to dehydrate some starter is to use your oven next time you bake something. Place the parchment-limed baking sheets with the starter spread in a thin layer and let the residual heat of your oven dehydrate the starter for you. Make sure that your oven is not hot just a little warm (around 150°F). Once it's dry, break it apart and freeze in a sealed container or bag. Once you're ready to start again, place a piece of dry starter in a clean glass jar and feed it some fresh flour with just enough water to stir, give it time, feed it a second time (maybe a third) and then you should be good to bake again.
Thank you! I'm on Day 3 and started with a milk kefir. I got nervous on Day 2 when not much was happening and added 1t of Active Dry yeast and boy here on Day 3 we are going to town. I think I'll bake a loaf tomorrow instead of throwing half out. :) Thank you so much for your vid. It was definitely the most useful I've seen :)
Some people have tried. I haven't, but I think Bob's Red Mill might even have their own GF Sourdough recipes now too! Give it a go! You can still use my guide as a reference, and you can reduce the feeding to less per day if you don't want to use up as much flour. www.freshisreal.com/gluten-free-sourdough-starter/
Hi! I usually place a coffee filter on the top of the jar and secure it with an elastic. Some use lids, but I prefer the coffee filter to let it breathe a tiny bit.
Hi Jim! I've had many of my GF starters for a few years now. As long as you feed your refrigerated starters at least once every 2-3 weeks and then let them get lively again to use or return to the fridge, you should be fine.
For the bread or the sourdough starter? I have a grain-free bread recipe that can be made with GF starter if you wish. It currently is yeast-free. Here's the link: www.freshisreal.com/how-to-make-grain-free-bread/ Let me know if you have any questions. The starter is the same recipe as any regular gluten-free version but to make it grain-free can be a little trickier. As an example, I didn't have a grain-free starter but want to test something this weekend so I took a little bit (1 tbsp) of my brown rice starter (not grain-free) and mixed it with buckwheat flour (ok for some on a grain-free diet) to create a mostly grain-free starter. If you don't have any GF starter yet you will have to play around with either coconut, cassava, buckwheat, almond, green banana flour to make your first grain-free starter.
Hi! Some do try but all purpose flour but store-bought blends often contain xanthan gum or other gums. If you try a GF all purpose flour blend try to find one without. Or use just brown rice flour, sorghum flour or even GF oat flour to make your first GF sourdough starter.
If you feed and use the sourdough starter regularly, you can keep having to discard to a minimum. But you're absolutely right; when the starter is not fed or used often, the taste can get strong and very sour. When that happens, removing some starter before feeding the starter again will help to reduce the acidity and sour aroma.
This video is sooo helpful!! Thank you so much. Couple of questions: when storing i. The fridge do I keep a coffee filter on top or a regular lid? Generally speaking how do I know how much flour to give it for feeding?
Hi! I'm glad it is helpful! You can also watch this newer GF starter video: ua-cam.com/video/QuHSndIBMQI/v-deo.html To answer your questions, I keep a coffee filter on my starter jars when stored in the fridge. As for feedings, it depends on if you're just refreshing your starter or feeding it to bake a loaf. If you're simply refreshing it to return it to the fridge, one to two feedings of 1/4 to 1/2 cup of flour with just enough water to stir is great. If you're feeding an already active starter to bake a loaf, feed it enough flour to create the amount of starter that you'll need for your recipe. Remember to keep at least 1/4 cup to continue the feeding process afterwards. I hope this helps!
Hi! You could try this smaller portion GF sourdough starter: www.freshisreal.com/easiest-gf-sourdough-starter/ Printable: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/www.freshisreal.com/wp-content/uploads/2020/06/Easiest_GF_Sourdough_Starter_June2020_byFreshisReal.pdf Just keep in mind that the measurements for the starter don't need to be as precise. When mixing flour and water, make sure to add just enough water to create a thick pancake consistency, and that is perfect! If you remove or discard any starter, again, it doesn't have to be exact. Same with a feeding, add a couple of spoonfuls of flour with just enough water to mix. Have fun with the process ;) When making bread that's where the weight in grams for each ingredient is more important. You can try this recipe: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Can I use coconut flour and the water? Also when I go to feed it in 12 hours, do I dump out a portion and the feed it with the flour and water. That part I am not sure about. I see directions and it says to dump out some. Thanks in advance. Loved your videos.
I personally haven't tried with coconut flour but I know a few people that have successfully. I think it's a matter of trying if that is the flour you prefer to experiment with. Also, when creating a brand new starter, you will not be dumping anything out for the first couple of days. On day 3 - 7 you will need to remove 1 to 2 spoonfuls before you feed it. Once you have an established starter, you don't need to discard unless it's to pour out the hooch (surface liquid) or to remove a thin top layer if the colour has changed or your starter is very dry. Otherwise, I never discard once I have an active happy starter. Here's a guide you can reference (if you don't already have it): www.freshisreal.com/wp-content/uploads/2018/03/Easy_Gluten-Free_Sourdough_Starter_Guide_by_Fresh_is_Real.v1_11.02.18.pdf
You don't have to wait, but if your starter is very cold and hard, it might be good to just wait a bit. Once soften, proceed to remove some starter if it's too sour, pour out any surface liquid if it's too sour, and then feed it some fresh flour with just enough water to stir. You might have to feed it a couple of times to get it nice and active again.
Oh yes! It works really well! Here's a recipe link: www.freshisreal.com/sorghum-sourdough-starter/ Ps. please note that my site is currently switching servers so it might be down if you check it right away!
Hi Ramya! Of course, you can try making a starter with white rice! Just make sure that your grains or flours are as fresh as you can find it, organic works well too! Once you're ready to bake, you will have to experiment a little to find the best combinations of ingredients that work well for you!
I got a starter from a friend that was in the freezer I took it out dumped out the hooch and fed it 1/2 cup of each water and gluten free flour. Do I leave on the counter and continue feeding it till bubbly then use it to bake something?
Hi! Was the starter frozen or dehydrated into bits and then frozen? After feeding, give the mixture time to transform into wild yeast. If the starter smells too strong and acidic, remove half of what is in the jar before you feed it. If surface liquid accumulates at the top a couple hours after a feeding, you must leave it for longer. The mixture needs time (12-24 hours) to transform into good, happy, bubbly yeast. You may have to repeat the feedings a few times to get your starter active enough to use in a bread recipe.
My vote would be to start with one and once it's established then it's up to you if you want to incorporate more than one GF flour. Great ones to start with are organic brown rice flour or sorghum flour. Light buckwheat flour, millet or even GF oat flour works well too.
I just found your video and it was extremely helpful! Thank you so much. Quick question, why do you use a coffee filter? I have been using canning jar lids and was wondering if it is beneficial to use the coffee filter instead?
I finally tried it with white rice flour the other day, actually I used sweet white rice flour (starchier than just white rice flour) and it actually worked. You could give it a try too if you want although I do love organic brown rice flour to create an amazing GF sourdough starter.
I admit that I often leave mine for 2-3 weeks without a feeding... sometimes even 4 weeks. Yikes! But they are fine and back to life within 2 to 3 feedings. When you ignore a starter for a few weeks, it's essential to remove a little and sometimes half of what is in the jar before you feed it again. You want to encourage good yeast to grow. If there's surface liquid, you can pour it out as it will probably smell very strong. Ideally feeding your starter each week or two is best to keep it happy and prevent mold.
Hi, just found your channel, I am a severe Celiac, I cannot even grocery shop (flour isle or flour in air from Bakery glutens me). Thanks for explaining and giving tips. I’ve never done traditional sourdough, only those “friendship cakes”. I started my starter with water from my bottled water machine, seems fine so far. Yay. It is filtered spring water. I had to leave my State for funeral so my starter went in fridge on day 5, so I am now on day 7 trying to decide what to do, if it’s going to be ready yet or what, lol. Then my furnace quit! It looks like it is fine (I walked around my house collecting airborne yeast & stirring it 5 minutes…). ✅ Do you have any other recipes besides bread? I do not have that kind of Dutch oven pot that you have, just a stainless steel one with a thick bottom. I don’t know if it will work. 🤷🏻♀️ I am new to this Sourdough & GF sourdough… what else can I make, or even a smaller recipe for 2 people? Thanks. I make muffins & banana or zucchini bread, or pancakes often, anything like that?
Hi! How's your starter? Keep feeding it for a few more days to make sure it's as lively as it can get for you to make your first GF sourdough bread recipe. I'll be sharing a new sourdough bread recipe as soon as I can. It creates a smaller 7-in round loaf that is perfect for 2 people for a week. You can definitely make pancakes with sourdough starter. You can visit my blog for more recipes: www.freshisreal.com/
I have a question about feeding ratio. It is common to feed wheat starters a 1:2:2 ratio, as this makes them more active - does this apply to gluten free starters as well? All the info I’ve found indicate feeding 1:1:1; I’m just wondering if 1:2:2 would be of any help, or if it’s unnecessary when it comes to gluten free starters?
All depending on which GF flour (brown rice, oat, sorghum, teff, buckwheat, millet, etc.) you decide to use to create your GF sourdough starter one might absorb water more than the other. I would say that combining 50g of flour with 50g of water is a good start. But I don't measure anymore. I add enough water to stir the mixture easily. And I feed my starter (once ready/established) enough flour and water to create the amount I need for a bread recipe while reserving a little to continue the feeding process afterwards.
I will do the starter for the first time tomorrow. How fast I can make a bread after that? Well it seems at the end of the video you mentioned 7 days. Thanks
It takes, on average, at least 7 days to create a pleasant-tasting bubbly starter to use in a GF bread recipe. And with time, the starter will get even stronger and better. You'll see with each bake the bread will improve in texture and in flavour. Please use this recipe guide as a quick reference when making your first gluten-free starter: bit.ly/2YMsp0I
Bonjour Chantal. J'aime bien ton vlog.. Ma Question est ce que l'on peut utilise cette recette pour faire du pain dans une Machine J'ai de (l'arthrite ) dans les main je dois voir une autre facon de faire mon pain. Aurais tu des suggestion. Merci! 😊
Bonjour Michelle! Oui certainement! Mais tout dépendant de ta machine et ses fonctions, il va falloir essayer différente option pour mélanger et cuire ton pain. Est-ce que tu as choisi une recette? Tu peux regarder cette vidéo (ua-cam.com/video/19ntFtdSgKk/v-deo.html) ou est-ce que j'utilise ma machine pour tout simplement cuire mon pain. Mais idéalement pour toi il va falloir trouver un option qui peux mélanger, lever et cuire ton pain. Dans la même video, je compare les ingredients que j'ai utilisée dans la recette. Laisse moi savoir si tu as besoin d'aide à choisir une recette.
Hi, Can I make GF sourdough starter using white or brown rice flour only, without other ingredients of GF four ? Thank you again for your great descriptive and informative videos.
Hi Javid! Creating a new starter is best with one flour. So go ahead and use only brown rice or white rice. Please note I've personally never tried with white rice. If you have a grain mill or spice grinder, milling your whole grains will produce fantastic fine flour that will work very well for a new starter ;) Let me know if you have additional questions!
Would I be able to make starter with any other type of gluten-free flour that I have? I have cassava flour, tapioca flour, coconut flour, and arrowroot. I'm wondering how these would do or if I should buy oat flour or brown rice flour instead?
Test a combination of the cassava and coconut, like 2 tbs each when feeding. Any combination will help it have more structure.. you’ll know by day 3 if it’s a strong starter or not. My starter is half buckwheat/ half bobs red mill 1 to 1 baking mix and it’s doing really well, even though I forgot one day and fed it with white rice flour! Wild yeast is quite resilient. Hope this helps!
Hey Mike! Did you give it a try? Which flour did you use? Oat or brown rice flour will work better than a starchy flour. Coconut flour is tricky to ferment on its own.
@@FreshisReal Hi! yes i did try it out. I milled my own oats to make an oat flour, but I could never get it to ferment the way I needed it to. I added maple syrup to it on the 5th day and bubbles started forming but then I fed it on the 6th day and it just went back to when i started. Im not sure if I needed to add a little more water because milling it myself maybe required a higher water to flour ratio? But I ended up abandoning it because I was running through so much of my gluten-free organic oats with no progress. If anyone else has tried this method with success, please let me know what I can tweak or let me know what I was doing wrong.
Hi Ronnette! I often use Bob's Red Mill Gluten-Free Brown Rice Flour. If I can find organic brands, I will use them if they are certified gluten-free. If you have rice at home that you can mill yourself, it should work really well too. Just try to grind the grains super fine and sift the flour before you start.
@@FreshisReal Thank you for your response. Do I need to feed them 1/4 Brown rice every week? You are the only channel that make food I can eat. Thanks again.
Both will work but ideally keep it out for a couple of hours to give it a chance to get active again then return it to the fridge :) If you haven't fed it in a few weeks, it's possible that 2 feedings will be required to get it going again.
Hi, thanks for sharing. Just wonder is it any different taste or soft texture of the bread if use of those type starter? And may i know what is your favorite starter?
I'm new to this and it s been a week since I started my starter :) where can I get a recipe/ process to make my first sourdough bread ? Should I start by making a loaf bread first?
Were you able to find a recipe? Here are a few from my blog: www.freshisreal.com/wild-yeast-bread-gf-v/ www.freshisreal.com/buckwheat-sourdough-loaf-gluten-free-vegan/ www.freshisreal.com/simple-sorghum-sourdough/
Hi just found your channel...so informative! I have a regular flour sourdough starter and I am wanting to try a gluten free one now. I use distilled water, I’m assuming that will be fine for this as well? Also, after you have taken it out of the fridge and it comes to room temp and you feed it, then you wait 2-4 hours before using? Can you wait longer if no time to bake then? Thank you!
Hi! Thank you for watching! You should be ok with distilled water. Spring water works well and filtered water is another option. You could wait longer to use your fed starter if it's not too warm. Although sometimes the starter can go flat and then you would need to feed it again to be able to use it when it's the most active.
First time learning to not use a lid for your starter even in the fridge? maybe tld hats whats been missing for me....if you have thoughts on this would love to Learn MoRe :) Kindly THANK U the starter needs air?
Hello again 🤗 I may have done some thing wrong with my grain free sourdough starter. I’ve been feeding it for nine days now. I’m noticing the last three days it has collected some water at the top of it and I can’t hear it bubble, but there are air pockets on the side of the jar. I am wondering if I did something wrong? It still smells sweet and yeasty and tomorrow I wanted to make sourdough bread with it but I’m not sure if I can?
Which grain-free flour did you use? Buckwheat? Buckwheat is trickier to get going sometimes. If it smells sweet and a little yeasty, and you can see some bubbles, that's a great sign. How long after a feeding does the liquid accumulate on the surface? If it's a couple of hours after a feeding it's because you need to leave it for much longer. In time, the mixture will transform into wild yeast.
@@FreshisReal i used cassava flour, i feed it before bed and check it in the morning. I’ve been adding a little flour in the morning to compensate for the liquid, not sure if that’s good?
@@colleenbrose288 Adding a little flour in the morning should be fine. Have you seen the recipe post and video for the cassava flour starter? Video: ua-cam.com/video/Phn4l1jjptk/v-deo.html Recipe: www.freshisreal.com/grain-free-sourdough-starter-gf-v/ The texture of a cassava flour starter is different, but you should still see some bubbles throughout once ready, and the mixture should feel lighter. Add the flour with just enough water to stir when you feed it. It sounds like yours is almost ready. Did you initially place a piece of fruit in the mixture to help get it going?
Hi! If you place a few organic grapes, you can take them out after 24 to 48 hours. You can also squeeze the juice out of a few grapes if you don't want to worry about scoping out some whole grapes later.
Hi! Yes! You can dehydrate some and store the pieces in a sealed bag or container in the freezer until you're ready to start a new starter. To dehydrate some, you can smudge a thin layer on a piece of parchment paper (on a baking sheet) and place it in a very low-temperature oven until dry. If you have a dehydrator, even better, use it!
@@FreshisReal thank you so much for your reply!:) it looks like it works perfectly fine..its bubbling and rising just like in your video :D so I've done a second one with teff flour (so that I could compare them, smell and all) and they both are smelling the same, bubbling away and rising really well! :)) so yeah thanks again,, also for your amazing vids/content! love from switzerland x
Hi I am just starting a gluten free starter (actually two) . I have a buckwheat (fresh milled) and a brown rice flour one - started today. Do you recommend putting a slice of organic apple in each one? at this stage? We have our own apple trees. Also did you say that to get the starter going faster ( a new starter) to add 1/4 t dried yeast? Thank you :)
Hi! Yes, you can definitely place a piece of apple in each. I added a piece of fresh pineapple to my starter the other day. It's amazing how it can change the aroma in such a nice way! You can do it now, just remember to remove the fruit after 12-24 hours. Don't add commercial yeast to your starters. The recipe that I added active yeast to was to show that it could be done to speed things up but ideally, you want to keep your beautiful wild yeast as natural as possible!
@@FreshisReal thank you so much for getting back to me. I'm off to put some apple in right now ! I have a wheat sourdough starter that's about 2 years old now and initially it was started using pineapple juice instead of water :)
Can you use different flavors in your starter? For example could you flavor the starter with orange flavor on week, then the next week use the same starter but make it have a grape flavor?
Hi! You could flavour your starter by taking some natural fruit juices and mixing some into a new jar and then feeding it. Although, adding flavouring would probably be best to do with the bread ingredients. Especially if you want the taste to come through in the recipe. That way, you can add as much as you want!
Hi Gabriela! I've tried with green banana flour which is sort of similar. It's possible but trickier to maintain and keep healthy. Do you have another GF flour? Sometimes combining two has a better outcome. Did you see the newest GF starter video/recipe? It's for a smaller portion, and being that you might be experimenting a little it might be better to try this version: ua-cam.com/video/QuHSndIBMQI/v-deo.html Let me know how it goes if you do try it!
Hi! Yes, you can freeze some dehydrated starter. Make sure to dry it out at a low heat for best results. Let me know if you need some more guidance. It can be as simple as spreading a thin layer on a parchment-lined baking sheet, placing it in your oven and drying it out a very low heat.
I have been feeding my starter for 6 days. It bubbly, but doesn't have the thick bubbles on top as yours does. When do I know my starter is ready? How much should it b bubbling before I use it?
Hi Toni! Did you use brown rice flour? If it's bubbly and smells pleasant, it should be almost ready. If you're not sure, continue feeding it for a few extra days just to give it more strength. It will get better and more active over time! I've been playing around with a new sorghum starter, can't wait to share the bread recipe that goes with it!
A little bit might be ok, but ACV is already very acidic, you would be better off using something like kombucha if you're trying to give a new starter a boost. Kefir water works well too, or even yeast water.
My gluten-free started grows a little bit but it never doubles in size and I’ve been doing it for over a month, I use sorghum and brown rice flour please help
Hi! It's okay if it doesn't double. As long as it grows and is bubbly and active after a feeding, that is what you want. Also, please make sure it has a mild, pleasant, yeasty smell, not a strong one. If it smells too strong and sour, I would remove half of what is in your jar and feed it flour and water. Have you seen this video? It's newer, and it might be helpful. ua-cam.com/video/QuHSndIBMQI/v-deo.htmlsi=5dlEkoNLk2skj1Q5
I’ve had my GF SD starter for a year now, but recently my starter has become flat. So after feeding it, it doesn’t become alive like it use to. What do I need to to do to make it lively again? Any ideas?
You could take a spoonful of it and transfer it to a new jar. Give it a good feeding of flour with just enough water to stir and see what happens. If yours was lively at some point it should be happy again after a good refresh. You could also consider adding a different GF flour to see if it can help. Placing a piece of organic fruit (pineapple, apple, a few grapes) for 24 hours can also help boost the wild yeast activity! Remove it after 24 hours.
I am confused and I did not understand... how many times do I have to feed the dough the first 7 days? Is it twice a day or once a day? And how much do I feed it?
Hi Salty! When creating a new GF starter you will be feeding it at least twice per day. Here's a reference how-to guide for you: bit.ly/38n3LIe It should help answer most of your questions!
I don't know because I personally haven't tried it. I can suggest one thing; fill a bowl or container and let that water sit on your counter for 24 hours or more. Some of the 'stuff' in the water might evaporate. I'm not sure what a softener system adds to clean the water. Or maybe consider boiling some water first to help reduce the chemicals in the water.
You can try and make some by milling brown rice although I typically buy it. If you mill it yourself, mill the rice as finely as you can if not it won't be so nice in a recipe.
Fresh is Real thank you. With this quarantine, and living 50 miles from the nearest store, it isn’t easy to buy the flour. So I’ll try making some. Otherwise, amazon might have some. 😃 Thank you!
@@sarahjepsen2785 You're welcome! Let me know if you have additional questions about ingredients. You can mill buckwheat groats or even rolled oats if you need to make some flour for gluten-free recipes. What else do you have on hand?
Hi! How did the mixture smell before you added the 1/4 cup of flour? If your jar is almost full, feeding it only 1/4 cup of flour wouldn't necessarily make it double. Did you discard at all at some point in the 7 days?
@@conniebird6753 You'll know if it smells too sour as it will smell strong and acidic. Leave it for now, but tomorrow or later today, remove half of what is in your jar and give it a good feeding of at least 1/2 cup to 1 cup of flour. That should help to get it going. It's probably a very hungry starter.
Good morning, I’m the person trying the sourdough starter with coconut flour. I have read everything you have sent me(thank you for that by the way),this is day three and I have a fluid accumulated on the bottom of my starter it seems to bubble quite nicely, but when I stir it, it totally deflates. In all the info I have read, the “hooch” is suppose to gather on the top. Might you be able to tell me why I have liquid on the bottom. Thanks in advance.
What state are you located in? (Elevation). I've found that your environment will have an effect on your process with Wheat. I'm going to give this a shot and would like to emulate your process before a branch out on my own. Thanks for doing these videos! 🙂
I'm in Ottawa, Canada which is not at a high elevation. This GF sourdough starter video might be helpful to you too: ua-cam.com/video/QuHSndIBMQI/v-deo.htmlsi=8ViLI83TTQkUfd5e
@@FreshisReal I've been making wheat loaves for going on 3 years now. I've made all the mistakes trying to perfect my process. That's why I asked about Elevation. My daughter was diagnosed with Celiac last week. Time to learn a new process. 🙂
@@kerncountyrd5263@kerncountyrd5263 I feel like your daughter is in great hands. The diagnosis sucks, but she will learn to love new foods that are safe for her to consume, and it will hopefully help her feel her best. Let me know if you ever have any questions about baking with gluten-free ingredients.
I love your videos,Chantal, and found the recipe for your gluten-free sourdough starter very useful but can't find it now. Please could you send me the link for it?Thanks a lot.
Hi! Thank you Helen! On my blog you can type starter or sourdough starter in the search bar to help you find all the GF sourdough recipes! Here's a link to help you: www.freshisreal.com/category/gf-sourdough-starter/
Hello my starter is 5 days old, it has doubled almost in size every 12 hours. It smells like vomit and I don’t have liquid on top but on the bottom…is this normal? Do I pour the liquid on the bottom out? Thanks for help!
Hi! What kind of flour are you using? Brown rice? I would suggest keeping a heaping spoonful of the starter (from the middle of the jar) and transferring it to a new clean jar. I've had this happen with a millet starter before. I know exactly the smell you're talking about. You can still save it! Once in a new jar, feed it flour with enough water to stir. Is your flour fresh? Check the exp. on the package. Another thing you can try is adding a piece of fresh apple or pineapple right into the new jar after the next feeding. Doing so will help to bring good bacteria into the mix. It might even make your starter smell sweet. Remove the fruit after 12-24 hours.
I’m using brown rice flour, thanks for the quick reply. I just fed it this morning. Should I wait to remove from the middle or can I do that now after I fed it?
@@kk2e856 When you fed it this morning, did you remove some first or just added to the mix in the jar? You could do it now or tomorrow if the smell is still there.
When making a GF sourdough starter try to stick with 1 flour example: brown rice, sorghum, millet, GF oat, teff. And, for a GF starter, I would suggest without gum for sure!
@@FreshisReal Is there any way to create a sourdough loaf that is gluten-free without xanthan gum and psyllium husk I have IBS and cannot tolerate those I recently purchased a loaf of bread from KoKo bakes on Instagram it has a drop of xanthan gum and it put me five days in pain
@@lisagardner4814 Late but yes. Just use one or two whole wheat flours, like buckwheat, rice or corn(I personally would suggest a mix of two). Add some starch of your choosing to the bread too, like Corn or Potato starch. I would go with 5 to max 10% Starch in the flour, if flour and starch is the only thing you will add, next to a sourdough starter or yeast. It will improve the structure a bit. As long as you add a fitting amount of water, so its not a liquidy dough, you can just leave it to reast in the bread mold, and then slap it in the preheated oven. Important for the oven: Add a small bowl filled with water to it, place it at the very bottom. GF bread is prone to dry out a lot. Additionally, use the setting that only supplies heat from above/below, not Circulating air. The latter would dry out the bread too much.
Hi ! I am from mumbai India and weather here is too humid.. so will my gf sourdough starter be ready earlier than 7days ? The climate is too hot 38-41 degrees n very humid (because of the sea) here..
The bacteria in Sourdough survives up to a maximum of 60°C. You should be fine. Yes, it should ferment a bit faster in your temperature, since the yeast works faster in warmer temperatures(up to a certain point). I would still suggest you let the yeast work for at least 4 days before you use your new starter in bread. You will see and smell when it is ready.
Hi! I personally haven't used tight-fitting lids for my gluten-free sourdough starters. Some do. I find that my starters do best when I place a breathable cover. Also, I've seen some people experience more mold growth with tight-fitting lids. You could try it and see how it works for you. For myself, whether my starter is in the fridge (in between bakes) or on the counter transforming after a feeding, I always use bamboo coffee filters. They work well!
I was just given a three year old starter, started with wheat flour. I would like to go to GF, can I mix the two to start, or should I start a GF starter to begin with
Hi Michael! The big question is can you consume gluten/wheat? If you have celiac disease of a severe wheat allergy I wouldn't try it but if you're only a little sensitive and you think you're ok to consume in very small amounts you could give it a try. Transitioning a wheat starter to be GF would require the same feeding process. Take a little of your wheat starter, even just a scoopful, and feed it GF brown rice or sorghum flour (or other) with just enough water to stir. Repeat until your starter is happy and lively. And yes, eventually the gluten levels will decrease but please don't do it if it's going to get you or a loved one sick. If you have more questions please let me know.
Hello! Have you tried using coconut flour for your Gluten-Free Sourdough Starter? If yes, do you have a recipe for the starter and the bread itself? Hope to hear from you soon! Thank you!
Hi Alain! Coconut flour is a little trickier to use to create a GF and grain-free starter. Some have been successful in combining coconut flour with some cassava flour and even almond flour. Yes, I've tried but had better success when the coconut flour was mixed with some cassava flour. I think I've only ever baked one grain-free sourdough loaf to date. I do have a grain-free bread recipe on my blog and there is a video as well, it's a yeast-free loaf: ua-cam.com/video/Z2KtRjmL8zg/v-deo.html
@@FreshisReal Thank you for the response! For now, I'm still looking for a way to create a starter with just coconut flour. I saw a post on Instagram, they used coconut water. I think that would do the trick too. :)
As a beginner, I find your videos so confusing and written instructions have no amounts to add or discard. Even so I'm determined to make a sourdough buckwheat starter, on day 3 today and it has bubbles, thanking God, how do I make a buckwheat sourdough breat once it's ready to use and how much starter would I use to make it. No recipes found so far. Thank you for doing this it's difficult for gluten free folks to rind a healthy bread.
Hi Jacques! I'm sorry you're finding the process confusing. I do have many recipe posts on my blog with all the details you should need. Did you ever get your hands on the printable step-by-step guide? Here's the link to a couple of posts and videos that might be helpful to you. Original GF Brown Rice Sourdough Starter Guide: www.freshisreal.com/gluten-free-sourdough-starter/ The printable: bit.ly/3s38312 The Easiest GF Sourdough Starter recipe: www.freshisreal.com/easiest-gf-sourdough-starter/ The video for the Easiest Starter: ua-cam.com/video/QuHSndIBMQI/v-deo.html
A couple of weeks in the fridge without a feeding it fine. Just give it a good feeding before you leave. Or instead of freezing, you could consider dehydrating a small amount by spreading a thin layer on a piece of parchment paper. Next time your oven is cooling from something you've baked, place the thin layer of starter (with parchment paper) and place it on a baking sheet in the warm cooling oven until it's dry. You can store the dry starter in the fridge until you need it.
@@FreshisReal about what temp in the oven would be the maximum heat? I would not put it in at 300 degrees, or even 250? Approximately how many hours would it need to dry out the starter?
We used to call marijuana "hooch" and it's slang for moonshine booze as well. It's strange to hear you calling the liquid on the sourdough starter a word used for illegal drugs. You're the first person I've heard call it that and I certainly won't be. Thanks for the starter tips though, much appreciated.
@@FreshisReal okay, I hadn't heard it before. I've looked into it a bit now and apparently the starter surface liquid contains alcohol, so maybe "hooch" IS appropriate...
Thank you for watching: Maintaining a Gluten-Free Sourdough video! Don't forget to watch part 1 (ua-cam.com/video/yOo7I6wxSN4/v-deo.html) to help you even more on your Gluten-Free Sourdough journey! Ask me your questions below and please subscribe, like and share ;)
How much flour and water am I to add daily to a new starter throughout the first 7 days?
@@aggiedrebelbis4064 Hi Angie! Here are the recipes for the regular GF starter: www.freshisreal.com/gluten-free-sourdough-starter/ and the Easiest Gf starter: www.freshisreal.com/easiest-gf-sourdough-starter/ Did you see the video for the Easiest GF Sourdough Starter? It might be helpful to you: ua-cam.com/video/QuHSndIBMQI/v-deo.html To answer your question, you can feed a new GF starter 1/4 up to 1/2 cup once or twice per day until it gets active. After a few days, I do recommend discarding a little bit to help create a strong beautiful active starter. See recipes for schedules and details.
I am so happy I found your channel! Just when I started mastering sourdough bread baking (with wheat) I had to go glutenfree for health reasons. It has been over two years now and I am finally mentally ready to start trying sourdough again, but now gluten free of course. Your video's have been so helpful to give me a good idea of the process.
Hi Chantal! I'm so happy that you found my videos and recipes! You can also watch the Easiest GF Sourdough Starter video, it might give you additional information to get you ready to start! ua-cam.com/video/QuHSndIBMQI/v-deo.html Let me know if you ever have any questions!
Have you tried Einkorn flour?
I am against wasting and throwing out starter so started small with a little jar and two teaspoons of brown rice that I ground with a hand wand then sifted. The brown rice flour is quite coarse. I added two teaspoons of brown rice flour and two teaspoons of warm tap water every day and there was no activity till today, approaching day 5. It is bubbling everywhere! The secret seems to be to give it an extra stir during the day to get it moving rather than an extra feed. In the beginning the coarse flour was settling on the bottom and compacting so the extra stir did the trick.
Great job on getting yours to work without waste!
Thank you so much. I have been looking for recipe for buck wheat sourdough starter. I have now have a buck wheat sourdough starter. Thank you from New Zealand....
Thank you!! I have several family members who have celiac and I'm really into sourdough. I'm glad I can still do it!
Yes! GF sourdough opens up a whole bunch of bread recipe possibilities! I have other videos on the channel that could also be helpful! Let me know if you have any questions!
Thank you so much ,I always wondered how they made starter ,my Grandmother baked every Saturday and alway used starter ,she would save some of the dough and then I guess feed it as you have shown ,This was a great help as the old timers are gone now .
This was really helpful! I LOVE sourdough bread but have been starting a gluten-free journey. I’m starting my starter tonight. 🙏🏾💙
Both part one and two were super helpful. Very easy to understand and really made a daunting task sound both doable and simple. Thanks!
Thank you!
Another outrageously helpful video - thank you!
I am so happy that I have found channel on Gluten free sour dough starter is my son-in-law is gluten free and coeliac and it has been costing them a fortune in gluten free bread. and with the new born baby girl it’s getting expensive for them having to purchase bread. Can you please share a recipe for gluten free bread made with your gluten free sour dough starter. thank you so much for the wonderful recipe gluten free started.♥️🙏🏻🌹🇦🇺
Hi! The smaller 7-in round boule (loaf) is a great recipe to start with: www.freshisreal.com/7-inch-sourdough-boule-gf-v/ If you have any questions before you start, let me know. If you like rolls, this recipe is great too: www.freshisreal.com/gluten-free-sourdough-rolls/ For all the sourdough recipes on my blog, visit: www.freshisreal.com/category/bread/sourdough-bread-2/
aww thank you 🙏 for posting this
Thanks so much for the great videos and pdf guide! On day 3 and my starter is getting there. Looking forward to some sourdough at the weekend and the trying out some different flours/fruits. Thanks again:)
Awesome informative video. Thanks. One thing I guess many might not know about your adding instant yeast is to mix it in the room temperature water first, if they do decide to use it to speed up the sour dough starter.
This was so helpful! Thanks so much. I’ve finally mastered sourdough starter and bread, so now I want to tackle gluten free for my sister-in-law that has celiac ❤️🙏🏻 Thanks so much again!
P.s. if I’m not mistaken, it’s silver and copper that has the most antibacterial properties of all the metals. Stainless steel doesn’t have any I don’t think ☺️❤️ Thanks again for this great video series!
@@backwooddesignco Silver specifically. It is often used for wounds in creams and plasters because of its antibacterial properties.
Steel and Stainless Steel is no big Problem, and can easily be used for starting your sourdough, unless you have >very< bad environmental conditions.
I myself made my Gluten Free starter in a Stainless Steel bowl, and used a Stainless Steel Spoon to mix ^^
I have successfully frozen wheat or rye starter (for over a year), unthawed and fed it to reactivate it with no issues. I have also successfully dried wheat or rye starter (smear/spread some on parchment paper and left to dry) and mailed or flew with it. I have yet to try this with gluten free starters, but can not see why it wouldn't work as well.
thankyou that was one of my questions
I was wondering if I could dehydrate mine
@@TheGardenAndWormLady I don’t see why not. Smear it thin on parchment paper.
9:44 I saw in Wikipedia that cupper and its alloys kill microorganisms in a time of 6 hours or so. But stainless steels do not have antimicrob effects. But this require checking. Thanks for the video.
Thank you that answered my question i posted in your previous video
Hi thanks for this. I have coeliac disease and have been interested in this for a while. Lock down has given me the time to do it and it's going well so far, though I forgot to feed it and its a bit slow. Just like me. 😀
Hi David! No worries! If you forgot a feeding, just keep going. Unless it smells bad or there's mould. Also, if it seems slow and not showing signs of bubbles, you could consider removing half of what is in your jar and feeding it fresh flour with just enough water to stir! Place it somewhere warm, and that should do the trick. Ps. I'm hoping to share a new sourdough bread recipes very soon!
thank you so much very interesting.
Superbly helpful. Thank you.
Thank you for this great advice. One question - I go away for my winter for anywhere from 4-6 months. Can I freeze my starter and use when I return? Please advise. Thank you again
Hi! Sorry for the late reply! You can spread thin layers of GF starter on some parchment paper and let it dry out then break it into pieces and freeze it. Another way to dehydrate some starter is to use your oven next time you bake something. Place the parchment-limed baking sheets with the starter spread in a thin layer and let the residual heat of your oven dehydrate the starter for you. Make sure that your oven is not hot just a little warm (around 150°F). Once it's dry, break it apart and freeze in a sealed container or bag. Once you're ready to start again, place a piece of dry starter in a clean glass jar and feed it some fresh flour with just enough water to stir, give it time, feed it a second time (maybe a third) and then you should be good to bake again.
Thank you so much! During last week I made your starter and this morning the first batch of bread. So yummy!
Thank you SO much for trying my GF sourdough recipes!
Thank you! I'm on Day 3 and started with a milk kefir. I got nervous on Day 2 when not much was happening and added 1t of Active Dry yeast and boy here on Day 3 we are going to town. I think I'll bake a loaf tomorrow instead of throwing half out. :) Thank you so much for your vid. It was definitely the most useful I've seen :)
Thank you so much for your comment, Annette! Let us know how your loaf turns out!
wow! a whole teaspoon (chuckling) she said she uses 1/4teaspoon to "speed" it up. Let us know how your bread turned out!
Can I use Bob's red mill gluten free flour never made this before but I'm longing to eat a slice of bread😥😥
Some people have tried. I haven't, but I think Bob's Red Mill might even have their own GF Sourdough recipes now too! Give it a go! You can still use my guide as a reference, and you can reduce the feeding to less per day if you don't want to use up as much flour. www.freshisreal.com/gluten-free-sourdough-starter/
When putting starting in fridge do you puttin canning jar lid and close or coffee filter rubberband
Hi! I usually place a coffee filter on the top of the jar and secure it with an elastic. Some use lids, but I prefer the coffee filter to let it breathe a tiny bit.
I found the answer in your video thank you... btw how long can a starter last in the fridge if fed every two to three weeks.
Hi Jim! I've had many of my GF starters for a few years now. As long as you feed your refrigerated starters at least once every 2-3 weeks and then let them get lively again to use or return to the fridge, you should be fine.
What is your recipe for the grain free sourdough
For the bread or the sourdough starter? I have a grain-free bread recipe that can be made with GF starter if you wish. It currently is yeast-free. Here's the link: www.freshisreal.com/how-to-make-grain-free-bread/ Let me know if you have any questions. The starter is the same recipe as any regular gluten-free version but to make it grain-free can be a little trickier. As an example, I didn't have a grain-free starter but want to test something this weekend so I took a little bit (1 tbsp) of my brown rice starter (not grain-free) and mixed it with buckwheat flour (ok for some on a grain-free diet) to create a mostly grain-free starter. If you don't have any GF starter yet you will have to play around with either coconut, cassava, buckwheat, almond, green banana flour to make your first grain-free starter.
Thank you so much!!! This is such an informative video!
I'm glad it was helpful!
thank you for sharing. can i use all purpose flour for my starter
Hi! Some do try but all purpose flour but store-bought blends often contain xanthan gum or other gums. If you try a GF all purpose flour blend try to find one without. Or use just brown rice flour, sorghum flour or even GF oat flour to make your first GF sourdough starter.
Thank you so much!!! Very helpful!!!
I am so happy I find you! Wow! Great information!
Hi Elena! I'm glad my videos are helpful! Let me know if you have any questions! Chantal
Hello , ive been feeding my gf oat for 4 day but it didnt rise at all ..i added three squeezed grapes at first .thanks Hanan
Thank you for the recipe for sourdough starter.
If you have a recipe to make millet bread with sourdough, could you please share it.
Are you looking for a recipe with GF millet flour as the main bread ingredient? Are you ok with other GF grains and what about starches?
@@FreshisReal
I am looking for recipes with millets like foxtail, brown top , barnyard etc and using the sourdough starter .
The compost is a great nonjudgemental place to put moldy starter. The plants will eventually thank you.
Hi Chantal! Does it matter what temperature the water is when we add it to the starter? Room temperature or cold? Many thanks
Hi! It doesn't really matter as long as it's not hot. Have you started? Tip: using the best water (spring or filtered) works best!
Hi, I know you said you never have to discard. Someone posted that you have to discard because of high acidity. What are your thoughts?
If you feed and use the sourdough starter regularly, you can keep having to discard to a minimum. But you're absolutely right; when the starter is not fed or used often, the taste can get strong and very sour. When that happens, removing some starter before feeding the starter again will help to reduce the acidity and sour aroma.
This video is sooo helpful!! Thank you so much.
Couple of questions:
when storing i. The fridge do I keep a coffee filter on top or a regular lid?
Generally speaking how do I know how much flour to give it for feeding?
Hi! I'm glad it is helpful! You can also watch this newer GF starter video: ua-cam.com/video/QuHSndIBMQI/v-deo.html To answer your questions, I keep a coffee filter on my starter jars when stored in the fridge. As for feedings, it depends on if you're just refreshing your starter or feeding it to bake a loaf. If you're simply refreshing it to return it to the fridge, one to two feedings of 1/4 to 1/2 cup of flour with just enough water to stir is great. If you're feeding an already active starter to bake a loaf, feed it enough flour to create the amount of starter that you'll need for your recipe. Remember to keep at least 1/4 cup to continue the feeding process afterwards. I hope this helps!
@@FreshisReal thank you so much, very helpful!!
Great video! Thanks for sharing :) I'm excited to get started!
Hi Sarah! Thank you for your feedback! Let us know if you have any questions once you do!
Hi! Do you have the recipe for the starter in grams?
Hi! You could try this smaller portion GF sourdough starter: www.freshisreal.com/easiest-gf-sourdough-starter/ Printable: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/www.freshisreal.com/wp-content/uploads/2020/06/Easiest_GF_Sourdough_Starter_June2020_byFreshisReal.pdf Just keep in mind that the measurements for the starter don't need to be as precise. When mixing flour and water, make sure to add just enough water to create a thick pancake consistency, and that is perfect! If you remove or discard any starter, again, it doesn't have to be exact. Same with a feeding, add a couple of spoonfuls of flour with just enough water to mix. Have fun with the process ;) When making bread that's where the weight in grams for each ingredient is more important. You can try this recipe: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Can I use coconut flour and the water? Also when I go to feed it in 12 hours, do I dump out a portion and the feed it with the flour and water. That part I am not sure about. I see directions and it says to dump out some. Thanks in advance. Loved your videos.
I personally haven't tried with coconut flour but I know a few people that have successfully. I think it's a matter of trying if that is the flour you prefer to experiment with. Also, when creating a brand new starter, you will not be dumping anything out for the first couple of days. On day 3 - 7 you will need to remove 1 to 2 spoonfuls before you feed it. Once you have an established starter, you don't need to discard unless it's to pour out the hooch (surface liquid) or to remove a thin top layer if the colour has changed or your starter is very dry. Otherwise, I never discard once I have an active happy starter. Here's a guide you can reference (if you don't already have it): www.freshisreal.com/wp-content/uploads/2018/03/Easy_Gluten-Free_Sourdough_Starter_Guide_by_Fresh_is_Real.v1_11.02.18.pdf
@@FreshisReal thank you so much for the information. I’ll give all of that a try.
When you take out the starter from the fridge, can you work with it right away, or do you need for it to come to "room temperature"?
You don't have to wait, but if your starter is very cold and hard, it might be good to just wait a bit. Once soften, proceed to remove some starter if it's too sour, pour out any surface liquid if it's too sour, and then feed it some fresh flour with just enough water to stir. You might have to feed it a couple of times to get it nice and active again.
Have you tried to make a starter from the sorghum flour?
Oh yes! It works really well! Here's a recipe link: www.freshisreal.com/sorghum-sourdough-starter/ Ps. please note that my site is currently switching servers so it might be down if you check it right away!
Hi
Can we use white rice flour instead of brown rice flour?
Thanks
Ramya
Hi Ramya! Of course, you can try making a starter with white rice! Just make sure that your grains or flours are as fresh as you can find it, organic works well too! Once you're ready to bake, you will have to experiment a little to find the best combinations of ingredients that work well for you!
Fresh is Real thanks 🙏
I got a starter from a friend that was in the freezer I took it out dumped out the hooch and fed it 1/2 cup of each water and gluten free flour. Do I leave on the counter and continue feeding it till bubbly then use it to bake something?
Hi! Was the starter frozen or dehydrated into bits and then frozen? After feeding, give the mixture time to transform into wild yeast. If the starter smells too strong and acidic, remove half of what is in the jar before you feed it. If surface liquid accumulates at the top a couple hours after a feeding, you must leave it for longer. The mixture needs time (12-24 hours) to transform into good, happy, bubbly yeast. You may have to repeat the feedings a few times to get your starter active enough to use in a bread recipe.
Can you use starter like Almond Flour?
I've heard of people trying and creating one successfully. I haven't tried it myself with any nut flours because my of my son's allergies.
Can you use several different flours in your starter or only one
My vote would be to start with one and once it's established then it's up to you if you want to incorporate more than one GF flour. Great ones to start with are organic brown rice flour or sorghum flour. Light buckwheat flour, millet or even GF oat flour works well too.
I just found your video and it was extremely helpful! Thank you so much. Quick question, why do you use a coffee filter? I have been using canning jar lids and was wondering if it is beneficial to use the coffee filter instead?
I like using a breathable cover. If you use a sealed lid it might encourage the growth of bad bacteria/mold.
Can I use white rice flour as my starter
I finally tried it with white rice flour the other day, actually I used sweet white rice flour (starchier than just white rice flour) and it actually worked. You could give it a try too if you want although I do love organic brown rice flour to create an amazing GF sourdough starter.
What is the longest you can leave your starter in the Ref. without taking care of the feeding.
I admit that I often leave mine for 2-3 weeks without a feeding... sometimes even 4 weeks. Yikes! But they are fine and back to life within 2 to 3 feedings. When you ignore a starter for a few weeks, it's essential to remove a little and sometimes half of what is in the jar before you feed it again. You want to encourage good yeast to grow. If there's surface liquid, you can pour it out as it will probably smell very strong. Ideally feeding your starter each week or two is best to keep it happy and prevent mold.
@@FreshisReal Thanks
Hi, just found your channel, I am a severe Celiac, I cannot even grocery shop (flour isle or flour in air from Bakery glutens me).
Thanks for explaining and giving tips. I’ve never done traditional sourdough, only those “friendship cakes”.
I started my starter with water from my bottled water machine, seems fine so far. Yay. It is filtered spring water.
I had to leave my State for funeral so my starter went in fridge on day 5, so I am now on day 7 trying to decide what to do, if it’s going to be ready yet or what, lol. Then my furnace quit! It looks like it is fine (I walked around my house collecting airborne yeast & stirring it 5 minutes…).
✅ Do you have any other recipes besides bread? I do not have that kind of Dutch oven pot that you have, just a stainless steel one with a thick bottom. I don’t know if it will work. 🤷🏻♀️
I am new to this Sourdough & GF sourdough… what else can I make, or even a smaller recipe for 2 people? Thanks. I make muffins & banana or zucchini bread, or pancakes often, anything like that?
Hi! How's your starter? Keep feeding it for a few more days to make sure it's as lively as it can get for you to make your first GF sourdough bread recipe. I'll be sharing a new sourdough bread recipe as soon as I can. It creates a smaller 7-in round loaf that is perfect for 2 people for a week. You can definitely make pancakes with sourdough starter. You can visit my blog for more recipes: www.freshisreal.com/
Do you happen to have a recipe for pancakes or waffles
Gluten-free vegan or just gluten-free?
@@FreshisReal Just GF Thanks
I have a question about feeding ratio. It is common to feed wheat starters a 1:2:2 ratio, as this makes them more active - does this apply to gluten free starters as well? All the info I’ve found indicate feeding 1:1:1; I’m just wondering if 1:2:2 would be of any help, or if it’s unnecessary when it comes to gluten free starters?
All depending on which GF flour (brown rice, oat, sorghum, teff, buckwheat, millet, etc.) you decide to use to create your GF sourdough starter one might absorb water more than the other. I would say that combining 50g of flour with 50g of water is a good start. But I don't measure anymore. I add enough water to stir the mixture easily. And I feed my starter (once ready/established) enough flour and water to create the amount I need for a bread recipe while reserving a little to continue the feeding process afterwards.
@@FreshisRealI see, thank you Chantal!
I will do the starter for the first time tomorrow. How fast I can make a bread after that? Well it seems at the end of the video you mentioned 7 days. Thanks
It takes, on average, at least 7 days to create a pleasant-tasting bubbly starter to use in a GF bread recipe. And with time, the starter will get even stronger and better. You'll see with each bake the bread will improve in texture and in flavour. Please use this recipe guide as a quick reference when making your first gluten-free starter: bit.ly/2YMsp0I
Bonjour Chantal. J'aime bien ton vlog.. Ma Question est ce que l'on peut utilise cette recette pour faire du pain dans une Machine J'ai de (l'arthrite ) dans les main je dois voir une autre facon de faire mon pain. Aurais tu des suggestion. Merci! 😊
Bonjour Michelle! Oui certainement! Mais tout dépendant de ta machine et ses fonctions, il va falloir essayer différente option pour mélanger et cuire ton pain. Est-ce que tu as choisi une recette? Tu peux regarder cette vidéo (ua-cam.com/video/19ntFtdSgKk/v-deo.html) ou est-ce que j'utilise ma machine pour tout simplement cuire mon pain. Mais idéalement pour toi il va falloir trouver un option qui peux mélanger, lever et cuire ton pain. Dans la même video, je compare les ingredients que j'ai utilisée dans la recette. Laisse moi savoir si tu as besoin d'aide à choisir une recette.
Hi,
Can I make GF sourdough starter using white or brown rice flour only, without other ingredients of GF four ? Thank you again for your great descriptive and informative videos.
Hi Javid! Creating a new starter is best with one flour. So go ahead and use only brown rice or white rice. Please note I've personally never tried with white rice. If you have a grain mill or spice grinder, milling your whole grains will produce fantastic fine flour that will work very well for a new starter ;) Let me know if you have additional questions!
Would I be able to make starter with any other type of gluten-free flour that I have? I have cassava flour, tapioca flour, coconut flour, and arrowroot. I'm wondering how these would do or if I should buy oat flour or brown rice flour instead?
Test a combination of the cassava and coconut, like 2 tbs each when feeding. Any combination will help it have more structure.. you’ll know by day 3 if it’s a strong starter or not.
My starter is half buckwheat/ half bobs red mill 1 to 1 baking mix and it’s doing really well, even though I forgot one day and fed it with white rice flour! Wild yeast is quite resilient. Hope this helps!
@@23Peaches23 thanks ill give it a try! appreciate the comment
Hey Mike! Did you give it a try? Which flour did you use? Oat or brown rice flour will work better than a starchy flour. Coconut flour is tricky to ferment on its own.
@@FreshisReal Hi! yes i did try it out. I milled my own oats to make an oat flour, but I could never get it to ferment the way I needed it to. I added maple syrup to it on the 5th day and bubbles started forming but then I fed it on the 6th day and it just went back to when i started.
Im not sure if I needed to add a little more water because milling it myself maybe required a higher water to flour ratio? But I ended up abandoning it because I was running through so much of my gluten-free organic oats with no progress. If anyone else has tried this method with success, please let me know what I can tweak or let me know what I was doing wrong.
ok, one more question. When you cover your starter (I use a paper towl) in it's jar, do you perforate the paper or not?
No perforation is needed ;)
@@FreshisReal Thanks
What kind of brown rice do you use. I have a basmati brown rice. Should I get organic? Thanks.
Hi Ronnette! I often use Bob's Red Mill Gluten-Free Brown Rice Flour. If I can find organic brands, I will use them if they are certified gluten-free. If you have rice at home that you can mill yourself, it should work really well too. Just try to grind the grains super fine and sift the flour before you start.
@@FreshisReal Thank you for your response. Do I need to feed them 1/4 Brown rice every week? You are the only channel that make food I can eat. Thanks again.
So if you feed it do you just put it right back in the fridge for it’s weekly feeding or do you have to let it sit out?
Both will work but ideally keep it out for a couple of hours to give it a chance to get active again then return it to the fridge :) If you haven't fed it in a few weeks, it's possible that 2 feedings will be required to get it going again.
Hi, thanks for sharing. Just wonder is it any different taste or soft texture of the bread if use of those type starter?
And may i know what is your favorite starter?
Both brown rice flour and sorghum flour starters work really well and create good flavour to GF sourdough loaves.
I'm new to this and it s been a week since I started my starter :) where can I get a recipe/ process to make my first sourdough bread ? Should I start by making a loaf bread first?
Were you able to find a recipe? Here are a few from my blog: www.freshisreal.com/wild-yeast-bread-gf-v/
www.freshisreal.com/buckwheat-sourdough-loaf-gluten-free-vegan/
www.freshisreal.com/simple-sorghum-sourdough/
thank you - very informative :)
Thank you so much for letting me know!
Can you use parchment paper to top the jar instead of a coffee filter?
You could but it won't breath as much. Perhaps secure it with a loose elastic.
Hi just found your channel...so informative!
I have a regular flour sourdough starter and I am wanting to try a gluten free one now. I use distilled water, I’m assuming that will be fine for this as well?
Also, after you have taken it out of the fridge and it comes to room temp and you feed it, then you wait 2-4 hours before using? Can you wait longer if no time to bake then?
Thank you!
Hi! Thank you for watching! You should be ok with distilled water. Spring water works well and filtered water is another option. You could wait longer to use your fed starter if it's not too warm. Although sometimes the starter can go flat and then you would need to feed it again to be able to use it when it's the most active.
Do you add tepid water to starter
Room temperature or up to about 85°F is great!
First time learning to not use a lid for your starter even in the fridge? maybe tld hats whats been missing for me....if you have thoughts on this would love to Learn MoRe :) Kindly THANK U the starter needs air?
teresa olofson I have the same question. I’ve always made my container airtight.
Hello again 🤗 I may have done some thing wrong with my grain free sourdough starter. I’ve been feeding it for nine days now. I’m noticing the last three days it has collected some water at the top of it and I can’t hear it bubble, but there are air pockets on the side of the jar. I am wondering if I did something wrong? It still smells sweet and yeasty and tomorrow I wanted to make sourdough bread with it but I’m not sure if I can?
Which grain-free flour did you use? Buckwheat? Buckwheat is trickier to get going sometimes. If it smells sweet and a little yeasty, and you can see some bubbles, that's a great sign. How long after a feeding does the liquid accumulate on the surface? If it's a couple of hours after a feeding it's because you need to leave it for much longer. In time, the mixture will transform into wild yeast.
@@FreshisReal i used cassava flour, i feed it before bed and check it in the morning. I’ve been adding a little flour in the morning to compensate for the liquid, not sure if that’s good?
@@colleenbrose288 Adding a little flour in the morning should be fine. Have you seen the recipe post and video for the cassava flour starter? Video: ua-cam.com/video/Phn4l1jjptk/v-deo.html Recipe: www.freshisreal.com/grain-free-sourdough-starter-gf-v/ The texture of a cassava flour starter is different, but you should still see some bubbles throughout once ready, and the mixture should feel lighter. Add the flour with just enough water to stir when you feed it. It sounds like yours is almost ready. Did you initially place a piece of fruit in the mixture to help get it going?
@@FreshisReal yes I started with a piece of pineapple, i guess i got nervous cause i could really hear it bubbling day5,6 and now it’s not as much.
Do you take the grapes out
Hi! If you place a few organic grapes, you can take them out after 24 to 48 hours. You can also squeeze the juice out of a few grapes if you don't want to worry about scoping out some whole grapes later.
Can this be dehydrated?
Hi! Yes! You can dehydrate some and store the pieces in a sealed bag or container in the freezer until you're ready to start a new starter. To dehydrate some, you can smudge a thin layer on a piece of parchment paper (on a baking sheet) and place it in a very low-temperature oven until dry. If you have a dehydrator, even better, use it!
@@FreshisReal thank you 😊
can I do this with chestnut flour?
I'm not sure if it will work with just a nut flour. Do you have another GF flour you can mix in with it?
@@FreshisReal thank you so much for your reply!:) it looks like it works perfectly fine..its bubbling and rising just like in your video :D so I've done a second one with teff flour (so that I could compare them, smell and all) and they both are smelling the same, bubbling away and rising really well! :)) so yeah thanks again,, also for your amazing vids/content! love from switzerland x
Hi I am just starting a gluten free starter (actually two) . I have a buckwheat (fresh milled) and a brown rice flour one - started today. Do you recommend putting a slice of organic apple in each one? at this stage? We have our own apple trees. Also did you say that to get the starter going faster ( a new starter) to add 1/4 t dried yeast? Thank you :)
Hi! Yes, you can definitely place a piece of apple in each. I added a piece of fresh pineapple to my starter the other day. It's amazing how it can change the aroma in such a nice way! You can do it now, just remember to remove the fruit after 12-24 hours. Don't add commercial yeast to your starters. The recipe that I added active yeast to was to show that it could be done to speed things up but ideally, you want to keep your beautiful wild yeast as natural as possible!
@@FreshisReal thank you so much for getting back to me. I'm off to put some apple in right now ! I have a wheat sourdough starter that's about 2 years old now and initially it was started using pineapple juice instead of water :)
Can you use different flavors in your starter? For example could you flavor the starter with orange flavor on week, then the next week use the same starter but make it have a grape flavor?
Hi! You could flavour your starter by taking some natural fruit juices and mixing some into a new jar and then feeding it. Although, adding flavouring would probably be best to do with the bread ingredients. Especially if you want the taste to come through in the recipe. That way, you can add as much as you want!
Do you thing it could work with plantain flour?
Hi Gabriela! I've tried with green banana flour which is sort of similar. It's possible but trickier to maintain and keep healthy. Do you have another GF flour? Sometimes combining two has a better outcome. Did you see the newest GF starter video/recipe? It's for a smaller portion, and being that you might be experimenting a little it might be better to try this version: ua-cam.com/video/QuHSndIBMQI/v-deo.html Let me know how it goes if you do try it!
@@FreshisReal I have tapioca flour and white rice flour. I'll watch the video right now. Thank you!
Can you freeze a starter?
Hi! Yes, you can freeze some dehydrated starter. Make sure to dry it out at a low heat for best results. Let me know if you need some more guidance. It can be as simple as spreading a thin layer on a parchment-lined baking sheet, placing it in your oven and drying it out a very low heat.
I have been feeding my starter for 6 days. It bubbly, but doesn't have the thick bubbles on top as yours does. When do I know my starter is ready? How much should it b bubbling before I use it?
Hi Toni! Did you use brown rice flour? If it's bubbly and smells pleasant, it should be almost ready. If you're not sure, continue feeding it for a few extra days just to give it more strength. It will get better and more active over time! I've been playing around with a new sorghum starter, can't wait to share the bread recipe that goes with it!
Mine tends to increase in size by a third to a half in volume.
Hi hi l would like known if I can use apple cider to make your starter t you
A little bit might be ok, but ACV is already very acidic, you would be better off using something like kombucha if you're trying to give a new starter a boost. Kefir water works well too, or even yeast water.
My gluten-free started grows a little bit but it never doubles in size and I’ve been doing it for over a month, I use sorghum and brown rice flour please help
Hi! It's okay if it doesn't double. As long as it grows and is bubbly and active after a feeding, that is what you want. Also, please make sure it has a mild, pleasant, yeasty smell, not a strong one. If it smells too strong and sour, I would remove half of what is in your jar and feed it flour and water. Have you seen this video? It's newer, and it might be helpful. ua-cam.com/video/QuHSndIBMQI/v-deo.htmlsi=5dlEkoNLk2skj1Q5
gtain free nuts coconuts you use nuts and seed flours to make a sourdough?
You can most definitely use seed and nut flours to make GF sourdough. I haven't yet added coconut flour to any of my bread recipes. I should test it!
@@FreshisReal you need to add baking powder or baking soda for the grain free loaf?
@@teresaolofson8187 I'm sure it would be ok without but somehow it seems to give that grain-free loaf extra oomph!
I’ve had my GF SD starter for a year now, but recently my starter has become flat. So after feeding it, it doesn’t become alive like it use to. What do I need to to do to make it lively again? Any ideas?
You could take a spoonful of it and transfer it to a new jar. Give it a good feeding of flour with just enough water to stir and see what happens. If yours was lively at some point it should be happy again after a good refresh. You could also consider adding a different GF flour to see if it can help. Placing a piece of organic fruit (pineapple, apple, a few grapes) for 24 hours can also help boost the wild yeast activity! Remove it after 24 hours.
I am confused and I did not understand... how many times do I have to feed the dough the first 7 days? Is it twice a day or once a day? And how much do I feed it?
Hi Salty! When creating a new GF starter you will be feeding it at least twice per day. Here's a reference how-to guide for you: bit.ly/38n3LIe It should help answer most of your questions!
Is it fine to mix in different flours? Or do you keep only one type of flour per starter?
You can although simply using one GF flour such as brown rice or sorghum flour with water works very well.
We have well water and softener system, will this water be ok?
I don't know because I personally haven't tried it. I can suggest one thing; fill a bowl or container and let that water sit on your counter for 24 hours or more. Some of the 'stuff' in the water might evaporate. I'm not sure what a softener system adds to clean the water. Or maybe consider boiling some water first to help reduce the chemicals in the water.
It removes the iron and calcium in well water without using chlorine.
@@FreshisReal Or buy a couple of gallons of spring water at the grocery store JUST for your starter.... bottled water doesn't go bad. Just a thought
do you make your own brown rice flour or buy it?
You can try and make some by milling brown rice although I typically buy it. If you mill it yourself, mill the rice as finely as you can if not it won't be so nice in a recipe.
Fresh is Real thank you. With this quarantine, and living 50 miles from the nearest store, it isn’t easy to buy the flour. So I’ll try making some. Otherwise, amazon might have some. 😃 Thank you!
@@sarahjepsen2785 You're welcome! Let me know if you have additional questions about ingredients. You can mill buckwheat groats or even rolled oats if you need to make some flour for gluten-free recipes. What else do you have on hand?
Fresh is Real oats, white rice, brown rice, maybe rye flour. I have to look
juast too easy to just start a new starter if any issues. safety first. goog tips. tks!
I am on day 3 of my starter and I have liquid at the bottom. Is this bad?
Completely normal! I hope your GF starter is still going!
Day 7 I added 1/4 c brown rice flour and water. It is not doubling. I have not discarded any but jar is 3/4 full. Not sure what to do now
Hi! How did the mixture smell before you added the 1/4 cup of flour? If your jar is almost full, feeding it only 1/4 cup of flour wouldn't necessarily make it double. Did you discard at all at some point in the 7 days?
No I have not discarded any
Smells fine,, I think. This is my first try and not sure what it should smell like.
Day 1-5 I used 1/2 cup flour and water 1 time per day. Started 2 x's a day day 6 either half of amount flour and water
@@conniebird6753 You'll know if it smells too sour as it will smell strong and acidic. Leave it for now, but tomorrow or later today, remove half of what is in your jar and give it a good feeding of at least 1/2 cup to 1 cup of flour. That should help to get it going. It's probably a very hungry starter.
Good morning, I’m the person trying the sourdough starter with coconut flour. I have read everything you have sent me(thank you for that by the way),this is day three and I have a fluid accumulated on the bottom of my starter it seems to bubble quite nicely, but when I stir it, it totally deflates. In all the info I have read, the “hooch” is suppose to gather on the top. Might you be able to tell me why I have liquid on the bottom. Thanks in advance.
Hi! I'm so sorry! I'm just reading your message now. Please let me know if you were able to successfully create a coconut flour starter.
@@FreshisReal , no, I was not successful. It just deflated to a very liquid state.. Thanks for your help though.
What state are you located in? (Elevation). I've found that your environment will have an effect on your process with Wheat. I'm going to give this a shot and would like to emulate your process before a branch out on my own.
Thanks for doing these videos! 🙂
I'm in Ottawa, Canada which is not at a high elevation. This GF sourdough starter video might be helpful to you too: ua-cam.com/video/QuHSndIBMQI/v-deo.htmlsi=8ViLI83TTQkUfd5e
@@FreshisReal I've been making wheat loaves for going on 3 years now. I've made all the mistakes trying to perfect my process. That's why I asked about Elevation. My daughter was diagnosed with Celiac last week. Time to learn a new process. 🙂
@@kerncountyrd5263@kerncountyrd5263 I feel like your daughter is in great hands. The diagnosis sucks, but she will learn to love new foods that are safe for her to consume, and it will hopefully help her feel her best. Let me know if you ever have any questions about baking with gluten-free ingredients.
@@FreshisReal Thanks
do u do the float test?
I don't but I've seen wheat-based sourdough starters tested this way.
You can't do the float test with gluten free sourdough, it just sinks, this test baffles me.
I love your videos,Chantal, and found the recipe for your gluten-free sourdough starter very useful but can't find it now. Please could you send me the link for it?Thanks a lot.
Hi! Thank you Helen! On my blog you can type starter or sourdough starter in the search bar to help you find all the GF sourdough recipes! Here's a link to help you: www.freshisreal.com/category/gf-sourdough-starter/
Hello my starter is 5 days old, it has doubled almost in size every 12 hours. It smells like vomit and I don’t have liquid on top but on the bottom…is this normal? Do I pour the liquid on the bottom out? Thanks for help!
Hi! What kind of flour are you using? Brown rice? I would suggest keeping a heaping spoonful of the starter (from the middle of the jar) and transferring it to a new clean jar. I've had this happen with a millet starter before. I know exactly the smell you're talking about. You can still save it! Once in a new jar, feed it flour with enough water to stir. Is your flour fresh? Check the exp. on the package. Another thing you can try is adding a piece of fresh apple or pineapple right into the new jar after the next feeding. Doing so will help to bring good bacteria into the mix. It might even make your starter smell sweet. Remove the fruit after 12-24 hours.
I’m using brown rice flour, thanks for the quick reply. I just fed it this morning. Should I wait to remove from the middle or can I do that now after I fed it?
What is a normal good smelling sourdough starter to smell like?
@@kk2e856 When you fed it this morning, did you remove some first or just added to the mix in the jar? You could do it now or tomorrow if the smell is still there.
@@FreshisReal I removed some first. And then fed it
I looove your content ❤️❤️❤️
Thank you so much!
Can we stir with a metal spoon ? Ans when using flour mixes I’ve noticed some have xanthan gums and starches is that ok
When making a GF sourdough starter try to stick with 1 flour example: brown rice, sorghum, millet, GF oat, teff. And, for a GF starter, I would suggest without gum for sure!
@@FreshisReal Is there any way to create a sourdough loaf that is gluten-free without xanthan gum and psyllium husk I have IBS and cannot tolerate those I recently purchased a loaf of bread from KoKo bakes on Instagram it has a drop of xanthan gum and it put me five days in pain
@@lisagardner4814 Late but yes. Just use one or two whole wheat flours, like buckwheat, rice or corn(I personally would suggest a mix of two). Add some starch of your choosing to the bread too, like Corn or Potato starch. I would go with 5 to max 10% Starch in the flour, if flour and starch is the only thing you will add, next to a sourdough starter or yeast. It will improve the structure a bit. As long as you add a fitting amount of water, so its not a liquidy dough, you can just leave it to reast in the bread mold, and then slap it in the preheated oven.
Important for the oven: Add a small bowl filled with water to it, place it at the very bottom. GF bread is prone to dry out a lot.
Additionally, use the setting that only supplies heat from above/below, not Circulating air. The latter would dry out the bread too much.
Hi ! I am from mumbai India and weather here is too humid.. so will my gf sourdough starter be ready earlier than 7days ? The climate is too hot 38-41 degrees n very humid (because of the sea) here..
The bacteria in Sourdough survives up to a maximum of 60°C. You should be fine. Yes, it should ferment a bit faster in your temperature, since the yeast works faster in warmer temperatures(up to a certain point). I would still suggest you let the yeast work for at least 4 days before you use your new starter in bread. You will see and smell when it is ready.
I forgot to ask: can we use a burping lid? You know for fermenting?
Hi! I personally haven't used tight-fitting lids for my gluten-free sourdough starters. Some do. I find that my starters do best when I place a breathable cover. Also, I've seen some people experience more mold growth with tight-fitting lids. You could try it and see how it works for you. For myself, whether my starter is in the fridge (in between bakes) or on the counter transforming after a feeding, I always use bamboo coffee filters. They work well!
I was just given a three year old starter, started with wheat flour. I would like to go to GF, can I mix the two to start, or should I start a GF starter to begin with
Hi Michael! The big question is can you consume gluten/wheat? If you have celiac disease of a severe wheat allergy I wouldn't try it but if you're only a little sensitive and you think you're ok to consume in very small amounts you could give it a try. Transitioning a wheat starter to be GF would require the same feeding process. Take a little of your wheat starter, even just a scoopful, and feed it GF brown rice or sorghum flour (or other) with just enough water to stir. Repeat until your starter is happy and lively. And yes, eventually the gluten levels will decrease but please don't do it if it's going to get you or a loved one sick. If you have more questions please let me know.
Hello! Have you tried using coconut flour for your Gluten-Free Sourdough Starter? If yes, do you have a recipe for the starter and the bread itself? Hope to hear from you soon! Thank you!
Hi Alain! Coconut flour is a little trickier to use to create a GF and grain-free starter. Some have been successful in combining coconut flour with some cassava flour and even almond flour. Yes, I've tried but had better success when the coconut flour was mixed with some cassava flour. I think I've only ever baked one grain-free sourdough loaf to date. I do have a grain-free bread recipe on my blog and there is a video as well, it's a yeast-free loaf: ua-cam.com/video/Z2KtRjmL8zg/v-deo.html
@@FreshisReal Thank you for the response! For now, I'm still looking for a way to create a starter with just coconut flour. I saw a post on Instagram, they used coconut water. I think that would do the trick too. :)
As a beginner, I find your videos so confusing and written instructions have no amounts to add or discard. Even so I'm determined to make a sourdough buckwheat starter, on day 3 today and it has bubbles, thanking God, how do I make a buckwheat sourdough breat once it's ready to use and how much starter would I use to make it. No recipes found so far. Thank you for doing this it's difficult for gluten free folks to rind a healthy bread.
Hi Jacques! I'm sorry you're finding the process confusing. I do have many recipe posts on my blog with all the details you should need. Did you ever get your hands on the printable step-by-step guide? Here's the link to a couple of posts and videos that might be helpful to you. Original GF Brown Rice Sourdough Starter Guide: www.freshisreal.com/gluten-free-sourdough-starter/ The printable: bit.ly/3s38312 The Easiest GF Sourdough Starter recipe: www.freshisreal.com/easiest-gf-sourdough-starter/ The video for the Easiest Starter: ua-cam.com/video/QuHSndIBMQI/v-deo.html
Can't you keep it in the freezer if you plan to be gone for longer than a couple weeks?
A couple of weeks in the fridge without a feeding it fine. Just give it a good feeding before you leave. Or instead of freezing, you could consider dehydrating a small amount by spreading a thin layer on a piece of parchment paper. Next time your oven is cooling from something you've baked, place the thin layer of starter (with parchment paper) and place it on a baking sheet in the warm cooling oven until it's dry. You can store the dry starter in the fridge until you need it.
@@FreshisReal about what temp in the oven would be the maximum heat? I would not put it in at 300 degrees, or even 250? Approximately how many hours would it need to dry out the starter?
We used to call marijuana "hooch" and it's slang for moonshine booze as well. It's strange to hear you calling the liquid on the sourdough starter a word used for illegal drugs. You're the first person I've heard call it that and I certainly won't be.
Thanks for the starter tips though, much appreciated.
I didn't create the term. You can call it surface liquid ;)
@@FreshisReal okay, I hadn't heard it before. I've looked into it a bit now and apparently the starter surface liquid contains alcohol, so maybe "hooch" IS appropriate...