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Yes, it can!

Hi! Follow my beginner sourdough recipe here- sourdoughandsuch.com/sourdough-bread-for-beginners/ Add 4 cloves roasted garlic (mashed) and 78g shredded cheddar right before you do the second stretch and fold. Then follow the recipe as written. 😊

Good question! You can make one. Here’s my blog post all about. Hope you find it helpful! sourdoughandsuch.com/grain-free-sourdough-starter/

@ thank you!

@@SilverCreekHomesteadYou’re welcome! Let me know if you have any questions along the way. 😊

Thanks! You can learn! Here’s my guide for creating your own sourdough starter:sourdoughandsuch.com/sourdough-starter/

@SourdoughandSuch Awesome! Thank you!

You’re welcome!

Thank you! Let me know if you have any questions along the way!

Thank you!! And you are so welcome 😊

Thank you!! Let me know if you have any questions along the way!

Yes, you will need to have a starter first! Here is my video showing how to make one. 😊 th-cam.com/video/PYGu3kLx8pI/w-d-xo.htmlsi=FtpGC0Or7YC6okTh I also have this post on my blog, if you would like to make it grain free! sourdoughandsuch.com/grain-free-sourdough-starter/ I’m happy to help, if you have any questions!

Thank you!! 😊

Yes, I have used almond flour before and it works. Almond flour is more likely to burn though, so you will need to reduce the cook time by a few minutes when par baking. No need to add sugar. Almond flour pairs well with tapioca so I would use that instead of white rice flour too. I have a Paleo Sourdough Pizza crust recipe you might like that uses almond flour & tapioca- sourdoughandsuch.com/make-ahead-paleo-sourdough-pizza-crust/

You are so welcome! Here’s a link for the full recipe 😊 sourdoughandsuch.com/make-ahead-paleo-sourdough-pizza-crust/

Thank you! You are very welcome 😊

You are so welcome! I’m so happy to hear you are enjoying the recipe!! 😊

Wonderful! Let me know how they turn out 😊

No need to be intimidated! Just get started and you will learn as you go. It’s such a rewarding experience! 😊

Thank you!!

Yes, brown rice starter will work just fine! If you want to try the grain free starter with tapioca, just try feeding your brown rice starter with tapioca and almond flour (same amounts as in my grain free flour blend) and see how it does. There’s no harm in trying!

@@SourdoughandSuch OK thank you! I’ll try!👍

You’re so welcome! ☺️

Yes, the long fermented method takes planning, but you can still make them without the long fermentation. You can put all of the ingredients together the same day and bake right away.

Thank you!! Yes, I totally agree about the yogurt! It’s one of many things I no longer buy at the store. 😊

There’s no set amount of time. You just want to smooth it out as much as you can. It doesn’t need as much time since you aren’t trying to develop gluten. 😊

@@SourdoughandSuch Thank you!

Yes! Here is a link for the full recipe - sourdoughandsuch.com/easy-sourdough-sandwich-bread/

You are so welcome! That is wonderful to hear! 😊 Have fun with it and enjoy!!! 🍞

Thank you so much!! Let me know if you have any questions along the way!

@@SourdoughandSuch Will do!

That is so great to hear!! Thank you 😊. And you are so welcome!

It can definitely be a challenge when you’re first starting out! I’m still learning after years of making sourdough. I’m so glad this video was helpful for you! 😊

Well, the first one turned out great. I finally got a proper oven spring and a decent ear. It could have been better. I didn't preheat the dutch oven because I don't like a hard crust but I did add four small ice cubes. The crumb was delicious - soft, airy, slightly chewy. I made a grilled cheese. I just put a second loaf in the fridge. I used 347 grams of water this time. The dough was still so easy to work with. I cannot thank you enough for your recipe. This time I got a bigger rise and a more bubbly dough. These months of learning to shape from various content creators are finally paying off. I learned a lot from Claire Saffitz and Chef John but this recipe and method has been the one. I'm going to see how high a hydration I can use to see what happens. I have been doing my stretch and folds outside of the bowl as per Chef John, but the dough is so easy to work with, it's not an issue

I’m so glad you liked it! Thank you! 😊

Hi! Thank you!! Here’s my step-by-step guide for making a starter! sourdoughandsuch.com/sourdough-starter/

Yes, it does! The longer you let it proof in the fridge, the more sourdough flavor you will get. 😊

Sorry I wasn’t able to answer this sooner! I would put it in the refrigerator unless it’s very cool in your house. Let me know how it went!

@@SourdoughandSuch Good Mornin' from Hayden, Idaho...it turned out great! I made a simple garlic oil flatbread, then made Calzones to take to a summer concert in the park...it was enjoyed by us and friend! In fact, I made up a double batch last night to share with friends. After the stretch n folds, I left the dough in oven with light on as we had much cooler weather and a bit of rain overnight. I do have another question about this recipe, have you ever made it into a Dutch Oven Boule or Sandwich Loaf? Just curious. Thanks again for the beautiful recipe.

I’m so glad it turned out great!! To answer your question, yes I do make this same recipe into a boule, just without the olive oil. 😊 Here’s my video for that recipe - th-cam.com/video/1b4duOuwvxo/w-d-xo.htmlsi=EETAPpyYYkhQYgm0

Sourdough is a wetter dough, but it all works out to be a delicious loaf of bread. You just have to get used to working with it.

Thank you! 😊

Yes, I think that should work. Just be sure not to over mix. 😊

@@SourdoughandSuch Thanks, I'll watch for just a few rotations then. Cheers!

I’m so sorry to hear about your lab. 😢They are the best dogs! Hope the neighbor dogs like these treats. 😊

@@SourdoughandSuch Thank you. They are the best. :)

Thank you so much!!! ☺️

Thank you!!

Thank you!! 😊

Thank you!! And you are so welcome!! 😊

Thank you!! I have been considering doing that at some point. For now, I do have a blog post about it - sourdoughandsuch.com/how-to-make-a-sourdough-starter. 😊

Good question! Since there’s no gluten it doesn’t wrap around the dough hook and pull away from the bowl like regular dough does. The dough hook is meant for kneading and developing gluten, which isn’t going to happen with gf!

@@SourdoughandSuch Thank you!

Thank you!!

Thank you! The honey is extremely subtle. It doesn’t make it sweet, but just gives the yeast in the starter a little sugar to feed on!

What a coincidence!

Hi! You can keep the dough in the fridge for up to one week. If you need longer, you can freeze it. 😊 You can keep and maintain your starter for the rest of your life! Or were you asking how long you can keep your starter in the fridge?

@@SourdoughandSuch Thank you

You’re so welcome!!

Refrigerating the dough would slow down the fermentation process. You could make it the day before, then put it in the fridge and make it the next day. Just take it out a couple of hours before you want to bake it. Or you can par bake it and place it in the fridge to make it even easier on the day you want pizza!

Thank you! I’m glad you liked it! 😊

Let me know how it turns out! This is my favorite gf loaf and I’ve made a lot!! 😊