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Sure!

You could easily do similar to what I do with my bread. I rise my bread 8 hours and then will put it in the fridge up to 24 hours.

Glad you like it!

Sedans have fairly large truck space so it should fit just fine. It’s about 37 inches long when folded.

Unfortunately the mixture would probably gel up too much if you tried saving it.

Approx how much starter will I need in “cup” terms ? Tia💖

Thanks for your reply!

Very slight gumminess is the typical with gf sourdough unless you go into baking with eggs, etc. However, if you add 5-10 mins both covered and uncovered it should help! 😊

Glad it was helpful!

I feel that! GF flour prices are rough🥴

I’m working on bagels now.😊

14:06 Yes, for 2-3 hours before baking.😊

Not sure how i missed that!​@simplycherishedlife

Oh no! So sorry to hear this. Mold is not overly common when getting a starter going, but isn't unheard of for some people. There's a variety of things that could cause it. The most common causes are not fully scraping the sides and bottom before and after mixing, waiting too long between the feedings or using contaminated flour or spoon. The most common from what I’ve seen is not fully scraping the sides and bottom when mixing or going too long between feedings. Those two factors can easily allow mold to form. I would encourage you to try again!

If it is gummy and falling then there is way too much water. How much water are you putting in the second time you add water?

I did about 90-95 grams. Where like you said about 90-100 grams

@kaitlindougherty481 I would try significantly cutting back. The amount of water needed can change throughout the year based on factors like humidity or elevation. I would try about 40 grams instead and see how it goes.

So happy to hear that! The tortillas are in the works.😊

It’s King Arthur’s Measure for Measure Gluten Free flour. The complete ingredients list should be on their website.😊

So sorry to hear this! Mold is not overly common when getting a starter going but isn’t unheard of for some people. There’s a variety of things that could cause it. The most common causes are not fully scraping the sides and bottom before and after mixing, going too long between the feedings or using contaminated flour or spoon. If you didn’t see any change at all and then found mold my guess would be it wasn’t being scraped/mixed thoroughly or the flour was contaminated. I would try again using a fresh bag of flour but also keep it inside something like a cabinet so it isn’t as drafty as on the stove. Depending on the thickness of paper towel it also might not have been getting any air through. If you have a thinner dish rag you could try that with a rubber band.

@@simplycherishedlife this was a brand new bag of King Arthur, so I’m hoping it being contaminated isn't the case. I'll see if I'm not scraping enough, and also try switching to a washcloth cover to see if that is better for airflow. Thank you!!

I had the same question, I saw in another video that you need to recline the bottom seat and then the graco car seat clicks onto the bar across the front.

@@Sentientpotatohyess thank you. We finally figured it out haha

Sorry for the delay! So glad someone could help. Yes, to click in the infant seat you need to first recline the front seat.😊

Xantham gum will not have the same result as psyllium husk. Sorry! Local Walmarts should have PH on hand.😊

Oh no! It could likely be a little chilly. Try discarding about half of what is there and feeding it equal amounts of what is left. So if you’re left with approximately 1/4 cup of starter then give it a nice big feeding of 1/4 cup of flour and 1/4 cup of water. Let it rest for 12 hours or so in a warm place and you’ll have a good idea of how it’s doing. If it’s still active, it should get nice and bubbly.

@@simplycherishedlife omg nvm I fed it like usual this morning and by the time I got home it was over flowing out of the jar. I can’t wait to use it I’m on day 6 tomorrow

Yay!! So exciting! Sometimes I think it just needs good vibes and encouragement haha

@@simplycherishedlife😂 for real. I was feeling a little defeated. I have celiac too diagnosed 2 years ago and I am tired of paying so much for gluten free bread 😂.

It is in the works.🥰

Hi! The upper seat would not be at the proper recline for a newborn unless you’re clicking in an infant car seat. Personally, I felt comfortable using the upper seat around 6 months and used my car seat before that.

Both seats are suitable for 6 months old baby or do we still need a car seat?

@sanakhwaja4249 I don’t know the advertised ages but personally, I would feel comfortable with babies older than 6 months in either seat as long as they have head control.

Hi there! The easiest way to share would be to give them dried starter. This video shows you very simply how to do that. Maintaining A Healthy Gluten Free Sourdough Starter | Feedings and Long Term Storage th-cam.com/video/0Jx2JkgCJnU/w-d-xo.html

I would still start with a smaller amount in a smaller jar. Then once it’s fairly strong and established in about a week, transfer to a larger jar to do bigger feedings. I have mine in a larger jar container since I use it all the time and often do 2+ cup feedings.

This is all about maintenance once it’s established. Maintaining A Healthy Gluten Free Sourdough Starter | Feedings and Long Term Storage th-cam.com/video/0Jx2JkgCJnU/w-d-xo.html

I have tried variations without any added sugars. However, since it is gf, the added sugar gives the starter a “boost” of something to eat which helps with a variety of things. It is small enough of an amount that you won’t be able to taste it in the bread, but it will help overall.

FL has been known to give people a hard time because of the extreme temperatures and humidity. If you still have some bubbles it probably means it’s trying but having a hard time. Try discarding about half. Then give it a big feeding about equivalent to your remainder. So if you have about 1/4 cup remaining, feed 1/4 c water and 1/4 cup flour. Scrape down the sides very well and give a good mix. Then let it sit for 12 hour or so. Have you been scraping down the sides and bottom well at each feeding? My email is simplycherishedlife@gmail.com. You can send me a picture there.👍🏼

Hi there! I have a video all about sourdough starter maintenance and that should answer all of your questions.😊

Maintaining A Healthy Gluten Free Sourdough Starter | Feedings and Long Term Storage th-cam.com/video/0Jx2JkgCJnU/w-d-xo.html

@ thank you, yes I found in your playlist. Very informative. 🙂

I would stick with it! Be sure to keep it in a warm place to encourage it to develop. What flour are you currently using?

@@simplycherishedlife thank you for your reply, it’s generous of you. I am sticking with it 🙂. I read what you mentioned how it’s important it be in a warm place, so yesterday I swaddled the mason jar in a dish towel 😆. I took a peek this morning and it’s definitely active 💃🏻💃🏻💃🏻 it’s climbing up the jar 🥰. I’m using the same flour you use, King Arthur Gluten Free Measure for Measure. I’m so excited 🤩

So exciting!!

It’s not available anymore! Sorry. a.co/d/i9ivhly

The rear seat does not lay flat.

Yay! Hope it’s going great.😊

No, xantham gum will not have the same results as psyllium husk. Sorry!

@@simplycherishedlife oh thank you

Stretch and folds in traditional sourdough are what adds in those nice air pockets. GF acts completely different. You can bake right from the basket but it might be a wider loaf. If you gently form a tight ball like I show toward the end of the video you will get a really tall rise.

@@simplycherishedlife Thanks for that tip!

Hi! You’ll do a rise first for 6 hours and then you can put it the fridge and bake the next day. Doing a long cold ferment will also increase the sour flavor.😊 The next day, you take it out, form your ball, and bake.

🥰

I am 5’9. My husband is 6’4 and can still comfortably use it.

@@simplycherishedlife thank you!! Me and my hubby are the same height !! lol

I used King Arthur Gluten Free Measure for Measure(not the gf bread flour).

@@simplycherishedlife Thank you! So regular flour for the starter. Got it.

You can bake around that week mark or use discard in another recipe to be able to feed and make it stronger. It will take a couple months for it to start reaching its peak potential.😊

Don’t fear! Your environment could just make it slow moving. What flour are you using and where are you keeping it? Somewhere warm?

Yay’ so exciting.😊 Some people keep their starter in the oven because it stays warmer than the rest of the house. Just be careful you don’t preheat the oven with it in there! I keep mine in the pantry often.

Last night it double in size. My husband and I are just enjoying watching it lol.

Since you’re adding in flour it sounds like it might be too wet. This is very common as factors like elevation and temperature can cause the dough to react differently. I would try decreasing water in the “added water” step to 40-50g and bake an extra 10 mins covered and 10 mins uncovered

You know….I will take “not that bad” 🤣🥰🙌🏼

Makes me so happy! I’m trying to keep people from getting intimidated. There’s definitely some science to it but you can do it!😊

I have never tried to make Amish friendship bread yet. My suggestion though would be to make your regular gf starter then take some “discard” and add your sugar to that. Adding it directly to this starter wouldn’t be good. Feeding a starter sugar makes it very dependent on sugar to get a good rise, so you would have a hard time getting back to traditional sourdough. Just keep in mind because gf starters contain no gluten, making gf bread isn’t quite as simple as just flour, sugar, and water. It won’t turn out the same without some added ingredients to mimic the gluten.

Thank you so much for the information.