Thank you so much. I made my starter using your recipe It worked! My question is; if I had let's say a cup of remaining starter and I want to feed it, can I feed it 2 cups of flour and 2 cups of water or is it too much and I should aim for one cup of flour and one cup of water ?
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.
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.😊
I had my first GF starter made and i made bread with it. With my remaining starter is it ok to just keep feeding it and leave on the counter or does it actually need to go to the fridge after a while? I'm not sure the exact day I'm going to use it so I'm just feeding it daily. Thank you for your videos! I'm a mom of 4 littles.
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!!
Can you show us some discard recipes/bread recipes? Thank you!!
I have a recipe for bread, pizza cups, and cinnamon rolls but more will be coming soon.😊
Does your dried out starter need to be refrigerated or can it be stored in a cupboard?
It is shelf stable once the moisture has been completely removed. I have mine stored in my cool & dry pantry in a mason jar.
Thank you so much. I made my starter using your recipe It worked! My question is; if I had let's say a cup of remaining starter and I want to feed it, can I feed it 2 cups of flour and 2 cups of water or is it too much and I should aim for one cup of flour and one cup of water ?
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?
I had my first GF starter made and i made bread with it. With my remaining starter is it ok to just keep feeding it and leave on the counter or does it actually need to go to the fridge after a while? I'm not sure the exact day I'm going to use it so I'm just feeding it daily.
Thank you for your videos! I'm a mom of 4 littles.
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!!