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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!! 😊

Thank you!! This is my favorite gluten-free bread! 😊

Hi! Sorry I wasn’t able to get a shot of the crumb in this video. I was making it for someone else. However, if you checkout the updated recipe on my blog, there is a picture of the crumb. Here is the link: sourdoughandsuch.com/2024/03/29/gluten-free-sourdough-bread

Hi! Thanks for your comment! I have since figured out that covering the bread for the first 30 minutes of baking helps with browning on top. I need to make an updated video at some point!

Hi! I haven’t so far. Any suggestions? I’m always open to trying new things!

Can you freeze this?

Thanks for your comment. I only use oat flour that is labeled “gluten-free” which to use that label there are strict standards involved. But, if you can’t tolerate oats or just want to use something else, Sorghum flour is a good substitute. 😊

In Australia oats are classified as not gluten free by the Coeliac Society.

@@jennywren1596I didn’t realize that. I am in the United States where certain brands are labeled gluten-free. I am not celiac, so it wouldn’t be an issue. Sorghum flour is a good substitute in this recipe!

@@SourdoughandSuch I’m coeliac and I see a dietitian and she said oats are definitely a no-no. I really miss my oats for breakfast😞

You’re so welcome! I’m happy to hear that! Thanks for watching 😊

Hi! Instead of discarding, use 100g of the starter you have and feed it 100g flour and 100g of water. I’ll be posting some new recipes soon that don’t use as much starter! I’ve learned a lot experimenting lately. 😊

@@SourdoughandSuch oh so you use the discard when the sourdough starter is at the point when discard is ready to be used and add more flour and water the discard to get the amount you need for the baking?

Yes, that’s correct! Discard is just starter that needs to be fed. I never throw it away. 😊

You’re so welcome! I hope this video helped inspire you to make some bread for her!

Thank you!!

Hi! It reminds me of whole wheat bread with a hint of fresh thyme. 😊

@@SourdoughandSuch thanks!

Hi! Einkorn isn’t gluten free, so it wouldn’t work for a gluten free bread.

Hi! Yes it is a long process. I am actually working on simplifying this recipe now. One thing I have learned is that you don’t need the levain at all. You can just use 300g of active gluten free starter instead. 1. I haven’t tried white rice flour but I’m sure you could use it. I don’t use it much because it lacks in nutritional value. 2. The levain won’t last that many days. It starts to lose its strength after that 18 hours. You could triple the dough recipe and divide it to make 3 loaves. You can keep the extra dough in the fridge for a few days or you can bake and freeze the loaves. I’m hoping to have an updated recipe on my blog soon! When I do I will link it in the video description. Hope this was helpful!

Thanks for getting back to me so quickly, thank you very much. I will let you know on here for sure how it come or if I need you on something ! Cheers

Just taking some suggestion out from you My wife she is Hashimoto patient so have to be on low carb, so before making rice flour, I want to boil rice in coconut oil and then leave it under fridge for 12 hrs - (The idea is to change structure of rice and remove starch and cut down the calories out to half). Then sun dry same and make powder to use it for gluten free recipes, So do you think in process of making sourdough bread, more calories will reduce during process of fermentation, so ultimately will be low carb gluten free sourdough bread ?

Wow! That is quite a process. The fermentation process does eat up some of the starches and carbs, but not completely. I think the longer you can let it ferment the better. I have had success with leaving this dough in the refrigerator for 48 hours. You could experiment with going a day further than that and see how she does with it. But I am definitely not a medical professional!

@@SourdoughandSuch yes, So if she does not then I am thinking to get into (1) Flour preparation in bulk, like I am imagining I can make of 5kg of white rice (2) Levain preparation (3) Dough and proofing process (4) Ultimately Baking I know its a tiring process but at least flour preparation will be 2 days process in a month but just getting health right. Pitching it should be right I believe.