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Hi! I wouldn’t leave it out on the counter for over 24 hrs at a time unless you’ll be using it or discarding then feeding it. I’ve found the easiest thing if you aren’t using it super frequently is to use it and put it in the fridge then pull it out to feed 12-24 hrs before I want to bake bread. I’ll often feed it extra and use discard straight from the fridge for baked goods, pancakes, etc. Once it’s established, if you aren’t using it or discarding you’ll end up with an imbalance of good bacteria if you just continue feeding everyday.😊 mom of littles tip: keep the starter in a locked cabinet otherwise it turns into paint🤣

@@simplycherishedlife thank you so much for replying!! Oops...I definitely have left it out for a while. I ran it to the fridge and hoping it will be ok 🤣 Oh yes, it's definitely far from all the tiny hands! 🤣💗 Thank you again for replying and for all your videos!!

I’m not often baking 2 loaves at once, but if I am I will bake one and let the other just sit on the counter an extra hour or so while the first bakes. Alternatively, one could rest in the fridge while the other bakes. I have 2 Dutch ovens but can’t fit both in my oven at the same time.

Hi! The front seat can recline with the upper seat on. The upper seat is at a set recline. Yes you can place a car seat and with the other laid down. The 2 seats do not interfere with each other.

Hi! I don’t know their exact blend proportions as that’s proprietary but if you have access to another 1-to-1(measure for measure) gluten free flour you could try that instead.😊

I love them form my own yard since I know they are free from chemical sprays.🤗

What are you mixing it with? Are use using some kind of stand mixer or by hand? That can drastically impact how well everything gets incorporated as even with a stand mixer it needs to mix a few minutes, the bowl scraped, and then mixed more. If it’s coming out very gummy it’s likely too much water not too little, especially if it’s sticking to your hands. It will have a slight chewiness to the bread and that is just as a result of the psyllium husk that is needed to be a binder. I love toasting my bread to make it nice and crispy.

Mine wasn’t chewy. It was gummy. The taste was good but it was yucky. I even tried baking it more and toasting it. I couldn’t save it. I am using a Kitchen Aid mixer with the dough hook. I don’t think I undermixed it, but is that possible? I followed your instructions and everything was fully incorporated. It didn’t stick to my hands. Everything actually looked good. I gave my starter another week and I’ve been discarding and feeding it every day. It’s still young but it is very active. I’m going to try another loaf. I’ll let you know if it comes out better.

Hmm that definitely does not sound right at all. If it’s coming out that done it sounds like it’s significantly underdone. The slight chewiness will completely go away and before soft it you were to toast it(how I prefer mine). To troubleshoot: Have you checked your internal oven temp to be sure it’s reaching the temp it says? Are you allowing the oven to fully preheat with the DO inside for at least 30 mins? Are you allowing it to fully cool(at least 4 hrs) before cutting? Have you tried bumping up bake time to 45 mins covers 45 uncovered?

@@simplycherishedlife Yes to all. I have an oven thermometer inside of my oven. I preheat my DO while the oven is preheating. I’m not sure it’s 30 minutes. I’ve just heated it until it comes to temp. I’ll extend it to 30 minutes. I’m baking for 45 minutes with the lid on and off. I’m waiting 4 hours before cutting. I do have to refrigerate my dough overnight because I never have enough time to do everything in one day. I made a loaf yesterday and it was much better! I was so excited!! I switched my psyllium husk to the kind you use and I switched from using a silicone sling to parchment paper so the bottom would get hotter. The loaf was done enough to eat but the very middle was still slightly underdone. The crust was very very crunchy though. I’m going to try keeping the lid on longer next time and hope the crust won’t be so hard. Do you think the inside will cook okay if I bake 55 minutes with the lid on and 35 with it off?

@@mtebbe3039 I’m glad to hear it’s going better! There’s definitely a bit of experimentation that’s unique to each person just by nature. Even your elevation can require different bake times. I’d say follow your gut since you’re the one looking at it in person. Trying changing your bake time to 55 like you mentioned and see what happens.😊

It is a smarTrike toddler balance bike. We have 2 and our children love them! My oldest used his from 1.5yrs old to 4 and then picked up a big kid bike and started riding independently the first day since he had such great balance!😊

Luckily it’s far away from the house or that’s a high possibility🤣

I was wondering the same thing! I’ll have to ask him 😊 The kids LOVE the rocks. We go to the beach almost daily this summer so this is a perfect change!

I can’t say that doesn’t happen🤣

This is my children🤣 we go to the playground…..to climb the trees next to it.🙈

Such a fun idea, thanks! They would love it if I hid some fun things to find.🤗

When I was younger, my mom would always hide candy treasures near the pirate ship playground at my house, it was absolutely amazing! Took my years to figure out it was her all along😂

Great idea! Since we weren’t planning on doing a rock box right now and it fell into our lap we figured we’d just make do with what we had.😊 We did place it over a spot in the yard that doesn’t get too wet and had a thick bed of flattened leaves.

I think the world is my children’s dirt box.🤣 they are ALWAYS digging up dirt and worms, no box necessary.

My children love it too which makes me so happy!🤗

You’re so sweet! Thanks for watching and I hope you enjoy your sourdough journey.🤗

Powder😊

It will be typed up on my blog that is coming very soon!😊

My blog is coming very soon!😊

That’s definitely on my to do list it the trim and doors! 😊 I love the look of wood and don’t want to feel like everything is painted, but in the case of the cabinets they were in rough shape and needed some TLC!

Thank you so much!!

I have made this with other flour blends, however each blend could give slightly different results. Especially the difference of those with vs without xantham gum.😊

I usually take it from the fridge, knead some to form a tighter ball and then bake right away.

Thank you, that is what I am doing. 🙏

The longest I have stored a starter in the fridge without any mold forming was about a month(out of experimentation). Storing in the fridge is great for someone who maybe only wants to use it once a week to bake a loaf of bread. I have another video on my channel all about maintaining your established starter. I go into detail about daily and weekly feedings as well as how to dry it out for long term storage. Hope this helps!! 😊

There is definitely a learning curve to all bread making so don’t be discouraged. The correct water amount will be the most challenging part of the recipe. Unfortunately I can’t give a one size fits all amount as different climates and elevation will react differently to different amounts. Even in my own home, the water amount I use fluctuates throughout the year. Once you get more comfortable with baking, you’ll begin to recognize what “looks right.” Keep going and you’ll have amazing gluten free bread soon!😊

I love being in this kitchen now.😊

Nothing ever goes as planned🤣 it’s always a fun journey though!

There’s no hiding there were many ups and downs but very worth it in the end! 😊

It is shelf stable once the moisture has been completely removed. I have mine stored in my cool & dry pantry in a mason jar.

I’m glad you’re here! My round banneton is 9 inches. You should have no problem with a basket 7-9 inches. If you intending on kneading and shaping right before baking after your proof the loaf, you don’t even need a banneton. I’ve let my bread rise in all kinds of bowls/baskets before. 😊

@@simplycherishedlifeThank you! I’m happy to be here! 😃 If I understood your video correctly, your loaf from the basket was flatter than the one you kneaded. Am I correct to assume that a smaller basket would provide a taller loaf? Do you think a 7” basket would be big enough? I’d prefer a taller loaf but like the look and ease of the basket.

And not even sorry about it!🤣🙈

Right?!🤣 I thought the same thing.

So happy it worked out well for you!! It makes me very happy to hear people having success.😊

I do exactly that and have no issues. Just be sure you have it in a large enough jar/container or it will overflow. I’ve had no problems as long at you’re feeding at least the amount you currently have.

@@simplycherishedlife Thank you

Can you tell me when is the best time to pull active starter to use for making bread? I’ve heard it’s at its peak when it’s risen all the way, then just starting to settle again. That was for regular sourdough starter. Is that true for this gluten free starter? Also, I’ve attempted making bread but it comes out very gummy. I’m trying to figure out why. Maybe my starter was too new? You did say that it will get stronger with age. Is that what you mean? Thank you!

@@mtebbe3039 I bake bread when my starter has peaked. For some recipes, you can use “discard” which is often from the fridge. Depending on the environment that’s often 12-24 hrs after feeding it. Yes, your starter will become stronger and more established with age. You can start baking once it’s established but it could take a couple months to reach its full potential. The more you use and feed it, the happier it will be.😊

@@simplycherishedlifeWhen can you tell it’s peaked?

It’s definitely not an every day thing but it makes me happy to see how excited they get for something new and special!🥰

@@annelisecurran5141 not yet, sorry!

I did all of the feeds 24 hrs apart(give or take an hour).

Sorry, I don’t have them on a website yet. I’m excited for you to start your SD journey.😊

I’m glad to hear! You’re going to want to have it mixing for a good 3-5 minutes on med/high speed. Be sure to stop mid mixing to scrape the bowl too. That will help incorporate any flour at the bottom of the bowl. You will not want to keep feeding the starter after you use it if you won’t be baking very frequently. I’m assuming for the two of you that you’ll probably be making about a loaf per week. After using it for your bread, I would put it directly in the fridge without feeding and then pull out the next week 12-24 hrs before you want to use it and feed it then. Since you already fed it, you might need to use some as discard before feeding again or your container could run out of room. I have a whole video(very recent) about how to feed and maintain your starter.😊

@@simplycherishedlife thanks so much for getting back to me! Looking forward to baking my next loaf!

The colder it is in your home the longer it will take to rise so instead of 6 hrs in a 75 degree place it might be a few hours longer. It shouldn’t be a huge deal. I burn my oven light out months ago and have let to replace it so recently I just rise my bread in a warm pantry closet for 6 hours.😊

You used the all purpose KA gf flour or their bread flour? They’re two different blends.

@@simplycherishedlifeduh. I used the wrong brand! I’m trying again tonight with the correct flour!

@lesayoung505 hoping it turns out well for you! 😊 after rising 6 hrs, kneading it out/folding over like I showed will give you a better rise too than just baking right after rising.

🎉😊