Make ANY TYPE of sourdough starter with one easy process (brown rice & whole wheat demonstration).
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- Опубліковано 17 сер 2022
- Did you know that it's really easy to make ANY KIND of sourdough starter, and the process for gluten free starters is EXACTLY THE SAME as that for making a wheat based starter (or rye, or spelt and so on)? In this video I show the full process of making a gluten free/brown rice sourdough starter AND a whole wheat starter side by side, just to show you how easy it is!
Written instructions for the starter: www.ellyseveryday.com/how-to-...
Wholegrain Gluten Free Sourdough Bread Recipe for Beginners • Wholegrain Gluten Free...
AN IMPORTANT NOTE: Just beware that if you want to make a truly gluten free starter, you'll want to make it in a gluten free area with no chance of wheat contamination. This is incredibly important for people with coeliac disease or severe gluten allergy. This video was made for demonstration purposes only.
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My easy sourdough starter maintenance method: • The EASIEST, no-fuss s...
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Thank you, so easy to learn from you. I'm a newbee and GF so this is so helpful
As a coeliac I was so pleased you emphasised the importance of keeping the GF and normal starters completely separate so as to avoid cross-contamination. I am really keen to give this a try as buying sourdough GF bread is very expensive, but there is something extra special and more natural about it. I am a pretty competent GF baker, but bread making isn’t exactly my forte so fingers crossed I’ll get it right using this instead of standard yeast. Thank you.
Good luck, and thanks!
I feel like I absorbed all of that info about how to make a starter for the first time. What an excellent teacher!
OMG. Best feedback!!! Thank you my friend!! So you're going to make one eh? You can use plain flour if you want too :)
@@ellyswholegrainsourdough I will probably never make one 😝But I like to understand things anyway.
Oh fair enough. You got my hopes up there for a minute 🤣
@@ellyswholegrainsourdough
Sorry, you mentioned yeast in the flour. Did you add yeast to the flour? Thanks
So clear. So nicely organised. Thank you enormously for not having music competing with your mellifluous voice.
Thank you, much appreciated feedback.
Since, following your sourdough starter video, I have changed my method. I use a combo of whole wheat and rye (25g/25g) for a total of 50g flour/50g water. However, after struggling to have effective starter rises, I now feed every other day. Doing so has improved my rise results. Before my starter was slow and sluggish, now it rises consistently. Just thought I would share.
Thanks Dan, yes its good to adjust. Really depends on your ambient temperatures and your flour too. They vary a lot.
Excellent video!! we have a seven day feeding circle, old grandmas are very specific about this, something to do with number 7 etc!! they also said that the best times of the year to make sourdough starter is in spring during Easter, especially on Good Friday and early autumn. There is a holy day on the 14th of September the Celebration of the Holy Cross and the women used to take holy water and basil from the church and used them to make starter. I was curious about the basil so I looked it up and I read that basil leaves have micro-organisms that eat the water bacteria and so the water is cleaner, richer and more suitable to feed the "yeast beast"!!!
I love that! Yes, there are many fruits, herbs, plant materials that you can use to add extra microorganisms to a sourdough starter. I love hearing your traditions around it. I wish I had those! (I've had to make up my own)
Great comments. I would love to share your traditions Elly and make some of my own. We need more family traditions.
I love your comment. So interesting hearing(and learning), about how other cultures do the basics of providing for their family and friends. Thank you.
@@ellyswholegrainsourdough OH Elly, you may not have had past family traditions(nor did I), but you are passing down "Elly's way' to thousands of future generations that will continue on long after your gone. Even your recipes that I've copied to cards(old school), have your name in the title:)!
Hi 🎉 Can you explain how using basil for starter☺️
I successfully started my gluten free starter this way after watching your video!! And my first loaf yesterday turned out beautifully! THANK YOU!! I’ve been intimidated for years because gluten free starters are so hard to find.
Thanks for letting me know that Caroline, that's awesome!!
@@ellyswholegrainsourdough I watched your refrigerator method tonight. How long would you keep daily feeding your starter until it is mature enough to throw in the fridge? Thanks!
Amazing. Do you have a recipe every loaf I try is like a brick 😂
AAAAAh! Someone who finally explains the reason for discarding! Makes sense, ready to try it out now, after i ve been trying for a too long time! Thank you so much!
You're welcome! Thanks so much :)
That was great! I've never seen starter made this way. IMHO it's the smartest way! TFS
Thank you Jan!! I (humbly) think so too :)
Thank you SO MUCH for this tutorial! I’ve been grain free for over 5 years, and just recently began working a few grains back into my meals. I’ve been reeaally wanting bread lately, and my Dad suggested your UA-cam videos.
Thank you for such an easy-to-follow tutorial! I got my Starter going on Dec 28, and I’m starting a loaf of Bread tomorrow!
Clear, easy instructions. No distracting background music. No terminology I have to look up to understand everything. And I already had brown rice flour!😊
I’ve already watched your “beginner gluten free sourdough” video, so I’ll be ready, and I’m prepared to make my my first loaf tomorrow!
I’M SO EXCITED!!!❤❤ Thank you so much!!!
That's so cool! Thank you, very excited for you :)
At few times, I've done what you described in the video (leave it alone until it starts fermenting, only stirring daily).
Eventually, though, my "starter from scratch" procedure changed to:
Day 1: start with 50g flour and 50g water
Day 2: add 50g flour and 50g water (so I have 200g all together)
Day 3: add 100g flour and 100g water (400g all together).
Day 4: it should be bubbling away already. I'd use half of the starter to make flatbreads.
Add 120g flour and 120g water to the remaining starter. If it's active enough, I put it in the fridge at this point (unless I want to bake the next day).
Day 5: I have 440g starter that's going to ferment in the fridge until I need it.
I should mention that over time, I've migrated to flatter breads that look like what you can see when you look up "Roman bread", as I prefer a rather even crumb and lost of crust. 😁
To make them, I use ~400g starter + 100g flour (for small breads), add salt and caraway seeds, let it rise and bake away.
To the remaining 40g of starter, I'd then add 200g flour and 200g water and leave it in the fridge to ferment.
I also found that rye makes for a very robust starter, more so than wheat has for me with any flour I've tried so far.
Barley also makes for a great starter for sourdough barley flatbreads.
If you'd try it, please let me know, as I'm curious whether anyone else would like it this way.
Every time I stir my sourdough starter I hear you go"mix mix mix" in my head haha. Every single time! Thanks for sharing your tips and bread experiments with us ♥ It's really helped me to take it easy with my own bread making journey and accept that a good bread isn't always a "perfect" one. Love from Argentina :)
That's wonderful, thank you! Glad to hear you're taking it easy and enjoying your baking :)
So funny! I do that, too!
This is the BEST video ever. I've been going cross-eyed watching videos on sourdough starters and yours is the hands down winner. Now I need to watch your video on how to actually bake the bread 😉 Thank you.💛
Oh wow, that's awesome Liz! So good, thank you!
Thank you. This is what I have been looking for.
.Thanks for clear knowledge
your videos are the best and easiest to understand !
Thanks Robert!
New supporter here from Ventura, Ca. Thank you for your generous recipes.
Ah that's wonderful, thank you Virginia!
Thank you ! You do a wonderful job at explaining in detail how to make this !
You're welcome Wendy!
I really love your method, so unique and manageable
Thank you.
Thanks Elly, This looks so much easier than other starters I have watched!! Can't wait to try it out
Thanks Katherine!
Thank you for this! I have wondered if gluten free sourdough was possible. I am so excited to try it!
It definitely is! It's quite easy actually once you get the hang of it.
Wonderful presentation!! Thank you so much, Elly!!
Glad you liked it!
You make it look so easy - I might even do this.
It is easy!
After watching quite a few videos about starters I didn’t know where to start! Your clear uncomplicated instructions really helped demystify the process and finally felt doable to me. I think I’m ready to tackle sourdough bread making now.
That is brilliant news Karuna, thank you! I'm sure you'll do well. It's not as complicated as is often made out to be. Simple approaches are best I think. Good luck for your first bakes!
Such a great video!! Thank you :)
You are so welcome!
Thank you. This is by far a really good sourdough starter 'how-to' video.
Thanks Dan, so appreciative of your feedback.
Thank you so much for this. I have been watching soooo many GF sourdough starter videos and yours was the most informative!!! Thank you for explaining things!!
You are so welcome!
It's so nice to be able to watch it side by side and I love the minimalist approach to your baking ;)
Thanks so much Alina. I like that style very much.
Awesome video ty
Thanks for watching
Fantastic ! Simplest gluten free sourdough I have ever seen
Wonderful! Thanks so much. Yes it's overcomplicated a lot of the time unfortunately.
You certainly deserve a lot more subs than you have! Thank you so much for teaching so many techniques that would be almost lost if not for people like you!
Thank you, I appreciate that very much! This is my new channel I started just for whole grain sourdough. My original channel is quite large now! I think this one will continue to grow over time :)
Thanks!
I've gone through a bunch of videos. I should've started here. It would save me a lot of time. Great video. Thanks.
You're very welcome. Thank you.
Hi. Great bread wow😊
Hello Elly, I just found your channel and wanted to let you know you are a wonderful teacher. I just made my first starter after watching this today and can't wait to make my first loaf of bread. Thank you so much! Marilyn from Tampa
Thank you so much, it's great to hear that Marilyn. I'm excited for you!
I have watched so many of these videos, and none of them work. This one worked, and it makes the most sense and you don’t end up with a crap load of discards.
Thanks so much Rick
This is excellent! I’m going to give this a try. I may even do two like you did, one brown rice and one with einkorn. Thank you so much.
You're welcome!
Thank you so much! So simple and easy and so little waste. Incredibly well done video as well. Thank you so much for your time!
Thank you, I'm glad you found it helpful :)
Thank you for this video it was so simple and not overwhelming!! I did not think my GF starter was working because the bubbles were not as active. It was great to see the difference side by side. I am new to GF sourdough and wild yeast baking and i am excited to see how it goes. I am looking forward to trying your whole grain millet bread here soon.
Fantastic to hear, thank you :)
I almost miss this wonderful video, but you monthly newsletter linked me to it(which I thoroughly enjoy reading about what's going on BOTH sourdough and soap making). There were so many great questions in the comment section! Thanks for answering them.
Oh that's fantastic Kathy! I really do need to be more regular with my newsletters. It does help to link it all up. Thank you!
@@ellyswholegrainsourdough No, you're just fine. Personally, for me, I think it's perfect the way you do it. As long as it remains a joy and not a chore.
Absolutely. Thanks :)
Thanks
Ellly you are a genius this is a fantastic video the best I've ever seen you should get the Nobel Prize thank you once again
Wow, thank you!
Thank you! I’m going to be making a gluten-free starter and then try your sourdough millet. I have a family member who is gluten free:-) appreciate all your work! I’m going to try the wheat starter too! ❤
Thanks Velina, that's wonderful! Have fun :)
I nearly bypassed this video because I wasn’t really thinking about gluten free. I’m really glad I didn’t though. You’ve given better tips on the normal starter than I’ve heard in any other video I’ve watched! 👏🏼👏🏼👏🏼
Thank you 🙏🏼
That's so wonderful, thank you.
This worked wonderfully. Exactly the same results on day 3.
Fantastic! That's great to hear Dan.
I discovered brown rice flour in Woolies 👍🏻 thank you for your video Elly xx
That's great, you're welcome!
I wish I had found this video 3 weeks ago..... I worked up a starter from another video and it took forever and made a lot of waste. This is so simple and economical. Thanks for the video Elly
Thanks so much. Feel free to help me spread the word. This process is so often overcomplicated!
Hi Elly how are you well I hope. I followed your wonderful recipes back to the Boris starter a while back and have been making successful sour dough bread ever since. I was searching for a gluten free recipe for a friend with celiac probs and your vid popped up how synchronistic is that! Defo will be trying this one watch this space luv n light to you and lovely moggie too x
Aww thank you! That's so nice. These gluten free recipes are so fun. Hope you give them a try. I actually find them easier to make than wheat based sourdough!! Here are my two GF recipes so far:
Wholegrain Gluten Free Sourdough Bread Recipe for Beginners ua-cam.com/video/xaGlru_0jhQ/v-deo.html
Make gluten free sourdough with freshly milled Millet ua-cam.com/video/5DmLE0IM7dw/v-deo.html
Thank you so much Elly I am so excited to try this, and defo will get back to you on the results Have a lovely day or evening? luv n light x@@ellyswholegrainsourdough
💖
This is simply a great video! I do add leftover starter to my homemade idli/dosa batter and my batter which never fermented well before is just absolutely beautiful now. Will try and make a rice starter to use with this to make it truly gluten free.
That's wonderful Jayanthi! I have also made bread started with idli/dosa batter - it was wonderful!
Wow! That’s the next natural step I suppose. I am impressed with you! So why can’t we just add our discard to the bread we are making? It is just flour and water right? Just adjust the moisture a bit and maybe fermenting times too.
Thank you, you can use your discard! I don't actually have any discard with the starter maintenance method I use, but if I ever had any, yes, I add it to my bread :) You might like this video ua-cam.com/video/MifPNIYe4dU/v-deo.html
I knew I could count on you! I don’t have any discards either mostly. Only difference is I leave the empty starter jar with only a tiny bit of starter in the fridge and make my starter up just before I bake.
fascinating... I am a novice jumped into the making bread from whole wheat berries with milling my own nutritious flour. I've currently made simple breads but looking to upgrade my skills with some sourdough if I can understand this weird starter fermenting process that you guys and gals do. lol I love it, its fun to me.
It's easy once you get the hang of it. And yes, so fun. I've been going with sourdough since 2009 - I still love it!
Can I also do this for sprouted spelt flour? Great vid btw.. thanks
I can't see why not. Thanks :)
I love those small quantities!
I wish I saw your video first before I made the large quantity version. I have a litre of discard!!! And it was an expensive! Thanks for this great video.
Do you use organic brown rice flour?
Thanks Emily! Yes, I use organic brown rice, but any will work to make a starter.
Hi Ellie, always love watching you and you have been one of nicest people on UA-cam I have ever watched. ❤😊 I don't know if you remember years back I asked if one could start a sourdough starter with just half a tsp flour and enough drops of water to form a nice doughy, batter consistency? Feeding each day would require less flour and water? Well, it worked! I just used a small glass container like for capers, etc, and I have done this many times and it always works. Same principles, flour, water, feeding amounts accordingly and I never have to throw any starter out because I start with very small amount! 😂😂😂 Honestly love gour dedication and sincerity, you are a rare gem. Please keep up your work, you are breath of fresh air! 😊❤
Oh thanks so much, that's wonderful! Love your method. Genius!
@@ellyswholegrainsourdough Thank you Ellie! 💖🥰
Nice.. i'm from malaysia. Thanks 😊
You're welcome 😊
Hi, glad i found this clear and concise instructions. I failed a few times and hope i will succeed with this. I m in my 4th day using another recipe, after I found your method, i convert to your method. It has bubbles but have not risen at all. I discarded most, just with about 1.5tbl spoon remaining and added 20g flour and water. Hope i m doing it right.
Sounds good, just make sure you wait for it to bubble up again before you discard/feed. It's really important to let it come alive each time!
Thank you !! :-)
You are welcome!
Great vid, I've wanted to do this but I've always found the videos on starters so complicated so thank you for simplifying it.
After the 7 days how often should you feed it?
Also how much starter are you supposed yo use when making a loaf of bread, is there a rule?
Many thanks for sharing this ❤️🙏🏴
Hi, thank you! There's no rule, but I tend to use about half a cup/100g of starter for each of my loaves. This video explains how to use and maintain your starter once it's established ua-cam.com/video/MifPNIYe4dU/v-deo.html
Thank you Elly! I look forward to trying this out. ❤️🙏🏴
You can also use a cotton 'cap'. I have thoose, and it's genious because the bacteria in the food can breathe, and it actually keeps my food fresh for longer!
Thank you, great video. Some of the recipes I have ask for 150/180gms of starter. Would I add more than the 50gm or increase over two days?
Hi, yes once your starter is established you can feed it up to the required amount. If your recipes need 150g of starter, then you can feed it 75g each of flour and water once it's established.
wonderful little vid! IS it alright to use white rice (organic) flour? that's what I have on hand right now. :)
Thanks! Yes it should work, but including the bran is a big help due to the microbes on it. You could add a raisin or a piece of apple skin to help it along if you like :)
Hi Elly, its been awhile. I am very excited about the gluten free starter. Is brown rice flour the best flour to use for the starter or can you use other gluten free flours? Also I am really looking forward to a video on making and baking a gluten free loaf! Thanks for this, Linda Quebec city, Canada
Hi Linda, thank you! Yes, other suggested flours are noted here www.ellyseveryday.com/ellys-everyday-blog/how-to-make-any-type-of-sourdough-starter and here is my gluten free sourdough recipe ua-cam.com/video/xaGlru_0jhQ/v-deo.html
Great video. Why should the starter be refrigerated before using?
It doesn't have to be, it's just the easy method I use (explained here ua-cam.com/video/MifPNIYe4dU/v-deo.html)
Hello! Greatings from Romania! I really enjoy your videos and my first sourdough bread was with one of your recipes because I’ve found your practice more like my grandmother’s.
I have one question for this video:
Can I make gluten free starter, starting from, for example, one tablespoon of normal sourdough starter (I have starter with spelt flour 90% and 10 % rye flour), just to give a little help?
Thank you for all of your activity! All the best!
Hi Horis, thank you! It's lovely to hear from you in Romania. Yes, absolutely, you can kick start your non-gluten starter with some regualr starter, but just be aware the bread you make from it will not be 100% gluten free. Fine if you don't need a strict GF diet though.
@@ellyswholegrainsourdough yes, I don’t follow a strict gluten free diet, thank you very much!
Hi Elly. Your video for Sourdough Starter is simply sooo much easier, no fuss - AND you’re in Australia, like me. My question is this:
Been making starter from YT videos since mid August, 2023 onwards but no luck - thinking it must just be too cold in Victor Harbor, SA. If that is the case, would it just be easier to wait til weather warms up - but don’t really want to wait another few months !! There’s barely been any real activity or bubbles even by Day 7 or Day 10.
Then I found you. You’ve given me hope so come 2moro morning I’m heading back to the kitchen & starting again. Previously did Rye Flour & Whole Wheat Flour (as in 2 individual starters) but have been very disappointed.
Keen as to try your Starter. Will let you know how it all goes !!
If you have any tips or tricks, I’d be ever so grateful for any ideas/suggestions.
Many thanx.
Hi Elle, definitely follow my method, wait for it to activate, always, before you discard and feed, keep it in a warm spot if you can find one (20°C is great if you can manage that) and just follow the process! It should work, I can't see why not.
Hello, Can I ask wheter you can use the discarded on or not. If yes do you have to feed it for a few they or you just take it from the fridge and use it? ty regards
I don't have any discard with my starter maintenance method, but you can make extra if you want discard. This is my method explained
ua-cam.com/video/MifPNIYe4dU/v-deo.html
Very grateful for your video, you're an excellent teacher. My only issue is the weights. Im in Australia also and as you know our tbs measure is 20gms, hence three tbs comes to 60gms not 30gms so I'm confused 😐
Thanks for your comment Natalie. Are you asking about flour or water? 1 tbsp of water will weigh 20g, but flour is a lot lighter than water so the same volume will weigh less.
Thank you for your videos and clear explanations, Elly! I was able to bake my first loaf since 2017 with the new starter with no issues! I've got a question: how do I maintain a starter in the fridge if I don't want to bake every week? You said in another video that it lasts well up to a week. I didn't feed my starter like I'm going to make a loaf immediately. Only 30g water and flour. If I want it to last for two weeks how should I maintain it now? Should I discard some of the starter and feed it every 7 days until I am ready to bake?
Hi Alina, thanks, yes that's exactly what I'd do! Just keep it going, you can make pancakes/crepes out of the discard, or add it to cake batter etc.
@@ellyswholegrainsourdough Thank you very much for this and for your swift response!
Im in Jamaica and its summer, so you know mine activated quickly; it activated the next day.
Oh yes, it would ferment very fast in Jamaica! Same as our hot summers here in Brisbane.
Hi! Thank you for this video! I am starting mine with Kamut, it seems lest wet than yours, I did measure 30 grams of each, should I add more liquid?
Yes you can totally add a bit more liquid :)
Great video! I am about to try making my first sourdough starter, but am wondering if I could start the process using Breadtopia's starter bought online, but just using the small quantities of starter and feeder as in your video. I thought for a beginner it would make me more confident and give quicker results so I can get to the baking sooner.
Hi Sanna, I'm not sure what that product is, but it sounds like it could work! It's probably just as quick/easy to follow their instructions though.
I'll use the smaller quantities that you use so there's less waste. I have also begun milling my own fresh flour and appreciate your very helpful tutorial! Our house temperature has fluctuated between 49 and 72 degrees F recently, depending on if we keep the wood stove fired up, so I bought a proofing box which will keep the starter at a consistent temperature as it develops. It'll be an exciting journey!
That's fantastic! You'll have a lot of fun I'm sure.
Oh no, did I just learn something clear and succinct from an Aussie?! So when you add the last aliquot of flour it's like a snapshot of the development of the Sourdough flavour up to that point methinks!
Puede poner subtítulos también en español, por favor. Me gustaría seguir sus recetas. Agradecida, desde Valdivia, Chile, América del sur.
Thanks for this fabulous video. I’m also in Aus, in the Dandenongs, Victoria. There is nowhere in the house with a consistent temperature. I keep the starter in the living room which is at about 18 during the day and well into the low teens (16c at 02.30) at night. Day four and I can only see one bubble. Will your wonderful and sensible method work?
Hi, yes absolutely it will! It will just take longer. Make sure you let it fully activate and get bubbly before you start (and before each) feeding. Good luck!
Thanks Ellie!
Will you be making a video using these starters? Thank you !!!
Yes, I sure will! I have many videos already on this channel showing how I use my whole wheat starter, gluten free sourdough recipes are coming soon :)
Hi Elly , thank you sharing your bread recipe
I enjoy watch your video. It there any possibility of doing video using cups, or spoon. Cause I fine very hard to get good measuring scale and its faster use cups .Begin an old timer so use in cups ☺️
Hi Hamidah, I have given volume measurements in this video. If you'd prefer to see the written recipe, there is a link for that in the video description box under the video (weight and volume measures - spoons - given there too).
Here is a whole wheat sourdough bread recipe of mine that features cup and spoon measurements ua-cam.com/video/H3W5y7ZZKWU/v-deo.html
@@ellyswholegrainsourdough
🙏🙏🙏thank you 💕
Hello I tried grinding my own brown rice into flour using a komo mill, but found the flour resembled tiny slivers instead of a smooth white flour for example you would buy at a supermarket. Does the mockmill turn out very smooth rice flour as well?
Not super smooth, but you can run it through twice for a smoother result. Depends on the mill setting too.
Hi and thank you so much for this channel. I am also a content creator, and I see you also make a huge effort to answer your viewers' question. Thank you for that as well. I have given up on GF sourdough so many times just because of the volumes of startes become unmanageable. Seems like common sense to just keep it small, but I didn't think of it. I'm going to try today! Question for you: I see the GF sourdough recipe calls for about double of what this recipe yields they way you've done it. Would you have 2 small jars going, or would you double everything all along? Thank you again
Hi Sandy, thanks for your comment, I really appreciate it. I have another, much larger youtube channel, but I still like to answer as many questions as I can! Has helped grow the community over the years :) Yes, to make more starter for the actual bread recipe, I just feed up the starter with more flour and water to make more of it. Ie. if you need 100g starter for your recipe, feed it with at least 50g each of flour and water, then you'll have enough. This video talks through my easy maintenance method ua-cam.com/video/MifPNIYe4dU/v-deo.html
@@ellyswholegrainsourdough thank you
I've been adventurous with some starters. I've made one from coconut flour and from ground almonds! Both are active but I'm trying to think what to make with them... :D
I reckon they'd be great in crepes or pancakes!
Hi please i was wondering if these starters can be used to make vegan yoghurt?? Thank you
Hi, no they don't make yoghurt but you can use them to kick start a few other types of fermented foods. I use a little bit of my bread starter to ferment oats, kvass, kissel etc. All full of natural probiotics :)
Hi Elly. I've watched many of your soaping videos however this is my first sourdough one. I tried to make a starter a few years ago (my how time flies). One discard jar is still in the fridge looking rather interesting. I found my starter would start to activate after 3 days, then as I fed it (small amounts as you do), it would just stop progressing until it just stopped. I'm in arid Qld and wondered if it was too hot here (35 in the house). Some have suggested storing the starter in the fridge to activate but wouldn't that stop it? Curious to hear your take on this. I'm grain free now, however hubby still has bread.
Hi there, great to hear from you. Yes, the high heat would definitely ferment your starter quite fast, I would store it in the fridge once you've got one established (my method for that here ua-cam.com/video/MifPNIYe4dU/v-deo.html). In hot weather, when getting a starter going, you may need to do the discard/feed cycles more often because it will ferment so much faster. I would do the initial 2-3 days to activate it, then do the discard/feed twice or three times a day, making sure it activates each time, then when it looks like it's working reliably keep it in the fridge.
When you mill your brown rice flour, do you mill it to the finest grain setting?
I sure do, it's quite grainy otherwise. You can even mill it twice for a finer product. Brown rice won't clog your mill.
Great video thx! Forgive me please since I am new to baking sourdough, but is that one jar of starter that took 6-7 days to make only enough for one loaf of bread? My wife is gluten free and I want to make this for her since her choices for gluten free bread in the grocery store are so poor. She will love some nice fresh bread! Thank you!
Hi, that's so great that you're doing this for your wife. This video is all about establishing a starter, once you've made it, there are various ways to build it up for use in your bread making, and various ways to manage it from there. This resource will help explain it all www.ellyseveryday.com/how-to-make-a-sourdough-starter
Elly, could you please tell us what you think about the float test especially with this starter? Should we be expecting the starter to float?!
Hi Nessa, if you make the starter nice and thick so it can hold onto it's bubbles, it might float. But floating isn't necessary! Great question :)
Hello from Estonia
Beginners question.
If i want to have bigger amount starter, should i start with bigger amounts? For exampl for 2 breads amount.
And can i leave some starter for the next time? Just keep feeding every day still? Should inkeep the starter in fridge then?
Thank you fornthe clear video ;)
Thanks so much, this is a video that explains my starter maintenance method ua-cam.com/video/MifPNIYe4dU/v-deo.html
You can keep the quantities small until the starter is established, then feed it up with more water and flour depending on how much you need for your recipes.
Hi Elly! I’m on a week of making my gf starter and it’s definitely making bubbles. They’re pretty small yet - should I just keep going with the discarding/feeding? Also, I’ve saved all the discard - is that ok in recipes? I’ve read other blogs that say not to save the discard until you have an established starter.
That's exciting Elizabeth! You won't get big bubbles with a GF starter, I'd say it's ready to use! You can use the discard in other recipes, I can't see why not. It makes a great addition to crepes and pancake batters! (just check it smells ok).
Hi Elly! I’m on day 2 of my gf sourdough starter and I’m using sorghum flour. This morning it had a blueish tint on top. I stirred it up but do I need to start over?
It should be ok, I would just stir it in and keep going. I've never made one with sorghum, but different flours do create different textures and colours. It could just be that sorghum turns a blue-ish colour when it oxidises. I wouldn't imagine you'd get mould or anything nasty after 1-2 days.
Do you use a seperate mill for gluten free grains as well?
No, I don't need to eat a gluten free diet, nor does anyone I would make this bread for. This recipe is just for demonstration purposes. It is very important to use separate mill and kitchen equipment if you or anyone you bake for needs a strictly gluten free diet (eg. coeliac or gluten allergy). I have more about this in the written recipe www.ellyseveryday.com/ellys-everyday-blog/wholegrain-gluten-free-sourdough-bread-for-beginners
Great video! I’m a new subscriber and new to bread making. I’m in the process to making my own starter. I’m using organic rye and whole wheat flour mixed and used a Greek yogurt to get it jump started. I have been giving it water since I began to discard. I did the float in water test twice already and it didn’t float. I see the bubbles for the past 2 days with feedings twice a day (every 12 hours). It’s been doubling in size for three days now but does not float in water. Does it have to float in water for it to be ready to bake with? What if it never floats? Thank you for your help.
Update: I figured out my problem. I was mixing my starter after it doubled .. THEN testing if it floats. Clearly it won’t float if I remove all the air out of it! 😂 I fed it today and it doubled after just 6 hours! I did the water test BEFORE mixing it and it floated! I did a happy dance and promptly fed it again so that I can have more starter later today to bake my first loaf. So excited! Wish me luck 😉 my starter’s name is Fifi (short for Fiona from the movie Shrek) 😂
Hi, go Fifi! Glad you figured it out. I don't bother with the float test, or yoghurt for that matter! It's a different type of culture.
@@ellyswholegrainsourdough I tried one of your recipes with yeast but accidentally over proofed. Bread collapsed a bit in the oven😂. I did use Everything Bagel seasoning so it’s not too bed 😁. I think you’re on to something about the starter so I’ll try my hand at making a regular water and flour one. Thank you.
All the microbes you need to ferment flour, are in the flour itself (no inoculant needed) 😀
@@ellyswholegrainsourdough Thank you. Will let you know how this new starter turns out.
Hi Elly, Is it possible to make the starter using buckwheat flour? I'm on Day 5 and I don't see any activity yet.
Yes I think so! But to be honest I've never tried buckwheat. Millet, brown rice and quinoa are the best flours I know for GF starters.
i read in another instruction set that starters which are only 6 days old have all kinds of bad bacteria and yeasts. and a 14 day cycle will make the good bacteria and yeast breed.
is this right in your opinion?
thanks in advance!
Yes, they take about a month to get really settled, but they are useable in a week. I wouldn't say the early microbes are bad, they are just working out a symbiotic relationship. Eg. Indian dosa is a wild fermented bread product that is used within one day of fermentation commencing!
Are you leaving the starters in fridge or the counter between feedings. Eg days 3-6.?
I leave them in the fridge for up to 5 days before feeding. This video explains my maintenance technique :) ua-cam.com/video/MifPNIYe4dU/v-deo.html
Hi Elly, this video is amazing. I’ve made a whole rye starter and now I’m making spelt and Wholemeal, and though they have bubbles, they’re only on the top and feels a bit runny. I’m day 6 and still only mixing. Should I keep mixing until more bubbles are present throughout or start feeding? I’m in Melbourne in the middle of winter. Thanks
I just found another of your starter videos and I see mine looks similar to yours when activated so I’ll feed it
It sounds like it's fine. Just feed it more flour if you want it thicker and the bubbles more evenly distributed. Runny starters always have smaller bubbles that float to the top :)
@@ellyswholegrainsourdough thanks so much
Hello! I have been feeding my gf starter since 10 days, it showed nice activity in day 3-4 but has now subsided consistently and only shows very few bubbles. It also doesnt double up. What do you recommend I do?
Oh dear! There are a couple of potential issues that can happen but the most likely is that it's not being allowed to fully activate after each discarding and feeding? Are you waiting for it to bubble up each time? Depending on your weather, it can sometimes be really slow, or sometimes fast. The trick is to follow what your starter is doing and wait for it to get bubbly before using or feeding the next time. If you don't wait, and it doesn't fully activate, it eventually gets weaker and weaker over time. I hope that makes sense. This video is an old one, (it's on my original channel, now dedicated to soap making) but it's full of great info and will probably help a lot: *Sourdough Starter Maintenance and Frequently Asked Questions* ua-cam.com/video/xf90Mt-uhSY/v-deo.html
just curious why do we have to discard at all, why cant we make the first batch take what we need to cook with then add to the leftover to build it up again. thanks
The flavours aren't always very nice when the culture is developing, but you can use the early discard if you like.
I'm using buckwheat flour do I go about doing your method not using any other flours
Same method for buckwheat, though it generally makes quite a dense bread though.
Hi. I've had so much success with your whole wheat grain starter and bread. Have been making sourdough bread according to your instructions for months. THANK YOU sooooo much. Thought I'd try a GF now. However my brown rice mix did not produce not even one bubble. I'm at day 4; and still no sign of a bubble and no fermentation smell. I've followed your steps exactly in every detail. Any clues?
Oh, thanks Josie! Any chance you used store bought brown rice flour? Someone else who used that had trouble getting it started. Perhaps try some brown rice ground up in a blender, just to get the ferment going. There seems to be something less lively in the bagged flour! Or maybe try a different brand? Organic would be best too if you can get it.
@@ellyswholegrainsourdough Thanks for responding so promptly. You're amazing. Yes I did buy an organic brown rice flour from a store and used that. Thanks for your advice about trying a different brand or blending some brown rice. Fingers crossed. All the very best to you.
Do you still stir 2x a day after you start feeding it or just once a day
Just once a day when feeding it :)
Hello, I've begun trying to make a starter this week, and I've been using a whole grain rye flour, but I'm having some trouble. Day 2 I was seeing some obvious bubbles, and day 3 it was almost doubling, but the whole time the consistency has been like oatmeal. It doesn't move when I tip the jar and doesn't stretch when I mix it, but it keeps doubling in volume after I discard/feed it. I'm wondering if the issue is the flour is too coarse, or maybe I'm not using enough water? Am I just worrying too much?
Could be all three of those things :) You can add more water to thin it out if you like, but honestly, the only important factor is that it's active and alive!
@@ellyswholegrainsourdough thanks for the reply. I ended up mixing my flour with all purpose, and that seems to have fixed the issue of consistency.
You mentioned that you use whole wheat white flour but would this work with just regular whole wheat (atta) flour? And would atta work for your loaf recipes that use whole wheat white flour?
It depends on the kind of wheat your atta was milled from. You want a 'hard' wheat variety, generally, speaking, for bread making. But I've used Australian grown atta flour which is perfect. Indian attas are a bit different. They will be great for making the starter, but you might have to experiment when it comes to baking the bread.
Hello Elly,
I didn’t have any luck with buckwheat starter so now I’m trying millet to make a gluten free starter. It’s active but it has a vinegar smell. Is that normal?
Sounds like it's been left too long before feeding? Is it summertime where you are? Flours ferment a lot faster in warm weather. Try using cold water and keep it cooler, plus feed sooner.
It’s winter here. I thought my kitchen was too cold. I fed it according to your feeding schedule.
Today, I gave it the 50g feeding and the smell is definitely weaker.