How to make my Gluten Free Sourdough Starter and Bread
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My Gluten Free Flour Mix • How to make Jilly G's ...
Today I am going to show you how to make my Gluten Free Sourdough starter and Gluten Free Sourdough bread!
As mentioned in the video you can use a different GF flour for your starter.
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the GF Sourdough starter:
Large jar or bowl { I use a quart size jar}
Cheese cloth
Rubber band or string
Wooden Spoon
1/2 cup Brown Rice Flour amzn.to/3puKZsC
1/2 cup Spring Water or Distilled Water
Note pad and pen
Day 1 Am and Pm:
Add flour and water, stir to combine. Cover with cheese cloth and let sit at room temperature for 8-12 hours. Document.
Day 2 Am and Pm:
Add flour and water, stir to combine. Cover with cheese cloth, let sit at room temperature for 8-12 hours. Document.
Day 3 Am and Pm:
Document any changes. If the jar is getting too full, discard 1/3 or up to 1/2 of the contents. Add in the flour and water, stir to combine. Cover and let sit for 8-12 hours at room temperature.
Day 4- 8 Am and Pm:
Document any changes. Change to a clean jar as needed. Discard any clear liquid, tap the jar to see if bubbles are present. Add water and flour, cover and let sit.
The starter is ready once it has doubled in size at least once. As I mention in the video, the research I have found suggests an older starter is more successful. I usually don't see any activity until day 3. Climate and humidity will affect your starter compared to mine.
Once you use part of your starter you will need to add another 1/2 cup water and flour. Let sit for 8-12 hours. Put a lid on it and store in the refrigerator. Once a week discard if needed, feed and water the starter, cover with cheese cloth and let sit for 8-12 hours.
When you want to use the starter, take it out of the fridge, discard, feed and water, cover with cheese cloth, let sit for 8-12 hours then use in a recipe.
For the Sourdough Bread:
3 cups GF Flour • How to make Jilly G's ...
1 cup Potato Starch amzn.to/3hrxZj8
1 1/2 tsp Salt amzn.to/3hxHVYu
1 Tbsp Honey
3/4 cup Sourdough starter
1 Tbsp ground Flax seed, soaked in 3 Tbsp hot water amzn.to/3HznuVm
1 cup Kefir amzn.to/3C5lTFO
4 Tbsp Butter {47 grams}
9 x 5 loaf pan, greased and lined with parchment paper
Oven 400 F for 30 minutes. Rotate the pan turn the oven down to 350 F bake until internal temperature of the bread is at 200. In my oven this took about one and a half hours. Cool completely.
Cheese Cloth amzn.to/3C4SlIk
Funnel amzn.to/3sysJQV
Kitchen aid mixer amzn.to/3C95bFt
Bread pan amzn.to/3vvpw6x
Cooling rack amzn.to/3pwrShX
Speaking of glass jars, after you get strawberries home from the store remove them from the packaging and place them in a GLASS jar. They last much longer!
I have not heard of this before!! What a great tip!! I will try it the next time I buy strawberries!! Thank you!!
Lid on or off
What I don’t understand is throwing away portions of the starter because your jar is too full. Why not use 1/8 cup of water and 1/8 cup of flour or simply use a larger jar? There is too much food waste in the world and gluten free flour is EXPENSIVE.
@@tanial.williamson8082 I agree. I am one person household. So my sourdough is built up 1/4 cup by 1/4 cup and even sometimes has been done tablespoon by tbsp. I grew up to waste not want not ..now it seems to be a waste as much as you can World. However if I must dump some starter because I have t made bread I dump it into another pot and make pancakes or waffles n
I wish she had said something like that in her TH-cam video. I too am of the “waste not, want not” upbringing. I have a family that lives next to me that seems to buy massive amounts of stuff and throw away massive amounts of stuff: they don’t recycle, they own three huge trucks and they have a plastic lawn. Oh, and they complain that Summers are too hot and Winters are intermittently too cold. Their mentality is not uncommon in the USA and is the reason I want to move to Canada.
Update... Total success on making a very sour, very dense Norwegian-style GF sorghum and buckwheat sourdough bread using my brown rice sourdough starter!!!
Thanks again for your very clear, easy to understand teaching Jilly G.
You are welcome!! I am so glad you are making the starter and bread!! I have more recipes coming soon using the starter! Thank you for watching and commenting!!
@Gwendolyn, would you be willing to share that bread recipe with the world? It sounds amazing!
Hi Jilly G, have just today found your channel. I've been making sourdough bread weekly now since 2018 with the same homemade starter. My bread is a combination of strong white bread flour and white rye flour, as is the starter. Have been asked to make a GF loaf for a family member for a while now and am just doing some research on what's best method and flour type to use. You're right there are differences in making GF sourdough bread and wheat sourdough bread. Some things I've found helpful are; It's definitely best to use weighing scales than cups, better for accuracy and consistency (digital scales are really inexpensive these days). You don't need to use as much flour/water when making your starter, use a much smaller amount of both in a smaller container, e.g., 50mg flour and 50mg water, each time you refresh you discard 50% of the starter before adding the new flour/water, some people would discard 90% of starter before refreshing, you can always scale up the amount when your starter has matured enough to use in bread making. Another tip is once you have your starter up and running, once you use the starter to make bread, the leftover starter that you refresh can be put straight into the fridge, it doesn't need to sit on counter for 6/8 hrs before going into the fridge, it's the whole process of the bacteria consuming the flour you need to slow down in the coldness of the fridge, if you wait 6/8 hrs most if not all the flour will have been consumed by then, hopefully you understand what I mean, am def not as good as yourself at explaining things clearly.
To give your bread the best chance you need to be as accurate as you can with measurements, also with timing i.e., watching how much your starter grows by once fed. It will reach a certain height in the jar before falling back down again, for best results you need to be using the starter when it reaches peak but before it begins to fall, experience will give you the skill in judging when's best time to use your starter, a rubber band on the jar to show level at start of process is helpful, another band to show the height it grows to can also be useful as now you will know roughly where to expect the level to end up at, so prob best time to use the starter before it begins to fall again.
Lastly, using a container like a dutch oven or large enough lidded casserole dish is better method of cooking the bread, the steam generated during the process is trapped in the container and really helps with the rise of the bread and formation of a tastier crust ( should also say half the cooking time the lid is on and second half the lid is removed, this allows the crust to harden and get a good colour). Obviously cooking it without a container in a proper bread oven which generates it's own steam is best method, most people don't have these ovens, so dutch oven is next best thing. Sorry didn't mean to say so much.
Hello! I am so glad to have you here!! Thank you so much for your tips!!! I feel like there is always more to learn with sourdough, and I am grateful for the information!! I have bought a scale, and I agree, it really does make a difference! I did not know that the best time to use the starter is at it's peak! I think that will help a lot with my rise!! I also will be making my next sourdough bread in a dutch oven! Thank you so much for sharing your experience and knowledge with me!! Have you decided which flour you will use for your GF sourdough? Let me know! And thank you so much for watching and commenting!!
@@jillygsglutenfree4063 Hi Jilly, thanks for taking time to reply, I think I will play it safe and use the brown rice flour as most people think it's the one more likely to give decent results, maybe later will experiment with different flour combinations. I learnt the hard way re when is best time to use starter, there were many UFO shaped loaves ended up on the bird table, but it's definitely true making mistakes is part of the journey in really understanding the process, anyhow best of luck with your bread making.
@@mallon201 I wish you the best of luck with your GF bread making!!! And I am sure the birds enjoyed the bread!!
Great video!!!!
You can use the discarded mixture for baking just like regular dough -- make use of the expensive materials!
I agree! I hate to waste!! Thank you for watching and commenting!
Do you use the discard as the flour part of a recipe? So if you're going to discard, let's say, one cup of starter, you use that as 1 cup of the flour in the recipe?
Thanks.
Good to know. I don't understand why some of it gets tossed. Why not just start with less?....or feed it less?
@@BrokeButBountifullyBlessed799 I was wondering the same. I thought you fed the starter with a TBS of flour at a time. This seems wasteful - especially with how expensive GF ingredients are! I was cringing every time she threw half away.
I recently made a gf sourdough starter. I added 1 tbs of flour and 1tbs water. I just stirred it twice a day for 4 days until it started to have bubbles. Then I fed another tbs of each flour and water. The next day I discard into a fridge jar, save discard for recipe. Feed 1Tbs flour and water twice a day until super active
Thank you for the tip!!! And thank you for watching and commenting!!
Love all of your recipes Jilly, and your down home style is refreshing! ❣️❣️
This hint is from Taste Of Home and I’ve used the heating pad method very successfully. Thought you might like these hints too.
You can set a heating pad on low, layer a dishtowel on top and then set down your bowl or pan of dough. This will give your bread some extra warmth. We recommend covering your dough with a tea towel or reusable wrap to keep the outside from drying out. If you have a rice-filled heating pad (the kind you heat in the microwave), you can use that as well.
If you’re a serious gardener, you can pull out a seed germination mat and use that as well. Set the temperature to around 80ºF for a nice rise.
Of course, you can also take a reading of your oven’s internal temperature with the oven light on. Some oven lights radiate enough heat to turn the oven into a proofing box. Use an oven thermometer and check the temperature after about 30 minutes. If your light manages to heat the oven to 75ºF or above, you’re in baking business!
Thank you so much for the tips!!! I will have to try my oven light and see what the temperature is! I also have a heating pad.. Who knew! Thank you so much for watching and commenting!
I made my experiments with it, for a while till we needed to go to vacation and did not have someone to watch it🙃. There are good but more dependent than children. I know about families than have a 100 years one, I am jellows of their stability. Good thing you share yours experiments, because being the posibility to interaction too. All my love ❤
Wow! 100 year old starter!! The starter is like a child!! Lots of attention!! Sending love to you!!!
Such a great day. Fascinating. I’ve always wanted to start one and always thought there was a more intense chemistry. But flour and water. Who would of thought. Thanks I’m now going to venture forth.
I am excited that you will try it!! Let me know how it goes!!
I started a regular sourdough starter in March of 2020. It's still doing well! If I'm not going to be making bread, I put my sourdough starter in the freezer so I don't have to keep feeding it, I make English muffins a lot, I've made bread, English muffins, cinnamon rolls, pizza crust, I tried making tortillas, but they didn't turned out too good.
It would be great to see some of the recipes that you are using for the other items.
Wow! That is great!! I didn't know it could be put in the freezer! What a helpful tip!! Thank you so much!! I have thought about making cinnamon rolls too!!
I jumped right in with my GF starter! Brown Rice flour on order so I used my measure for measure! Works beautifully using your half cup method twice daily!!! On day 5 and it is tripling and smells like dough!!! Lots of bubbles. Im going to continue to day 8 though. Thanks for making this so easy!!!!
This looks so good, I’ll have to give it a try for my daughter. She’s told me that the gf breads she’s bought at the store are always dry and go bad quickly. Thanks for the inspiration!
I agree, commercially made breads are typically dry and go bad fast. The ALDI brand of bread seems to be the best (at least in our area). Good luck to your daughter.
You are welcome!! Let me know what you both think when you make the bread!!
My great grand daughter and I love sourdough bread, so I'm going to see if she wants to make a starter with me! Thanks for the video!
What a fun project to do together!! Let me know how it goes!! Thank you for watching and commenting!!
I've always poured the hooch of the top of the starter ,just add half the amount of flour & water and it will bubble up in a day or so. Start to full bubble 5 days.
We want to mention that the waffles were super. We had it three days straight. Harriet is going to make this one. I never had great gluten free bread. Looking forward to this recipe. Thank You
again Jilly G. Sending you lots of love💖💖 from Jim and Harriet Richmond, Va.
I am so glad you like the waffles!! I hope you enjoy this sourdough bread! Let me know how it goes, and what you think!! Sending you lots of love from Utah!!!
Great video, Jill! You explained things well! Doctor's say that sourdough bread is the best bread to eat. I only eat sourdough bread. Thanks for sharing. Blessings and thanks for a video well done!
Thank you so much!!! I have heard the same thing about sourdough!! Thank you so much for watching and commenting! Blessings to you and yours!
Jill this was so fun to watch!! I’ve never made sourdough bread. I have done Amish bread that you have to use a starter. A co-worker shared the starter & I kept it going for a couple of years. My kids who were young at the time loved me making it into cinnamon bread. That was long before I had to go GF🤗
I remember that Amish bread!! I too used to make it, a lot!! Also before I went GF! I wonder if I could make a GF version of it! I have a recipe of how to start that particular starter....maybe coming soon! Thank you so much for watching and commenting!!
@@jillygsglutenfree4063 Oh yes, please do try that recipe & show us all…Gluten Free of course😉🤗
@@lisamcgrath3132 Hopefully coming very soon!!
I have heard that you can successfully raise bread by sticking it in the oven with the light on which warms the oven but doesn't heat it. I have often thought that I would probably put my oven on just enough to warm it up before turning it off & then putting my bread in just to give it a warm boost as a starter.
What makes it sourdough? The whole science part of the process is intriguing ❤
Hello! The fermentation process is what makes it sourdough. That is also why it gets kinda smelly during the process too! I agree with you! It really is interesting! And thank you for watching and commenting!
Hi Jilly I just discovered you and really enjoyed watching this video. I have just started doing an online course in making gluten free sourdough and I am really struggling. I am using the 50g flour/50g water method but I am going to swap to your cup sizes as your starter is much runnier than mine and making a lot more bubbles. I have just subscribed and now I am going to watch all your videos. Thank you so much for your style of sharing information.
Hello! Thank you so much!! This method I use for sourdough has worked the best for me. This way has been the most successful for me. GF flours can be tricky to get the water amount just right. And the brown rice flour works so well as a sourdough starter. Let me know how your sourdough comes along! You are so welcome, and thank you so much for watching and commenting!
Got my cookbook today!! A lot of great recipes I will definitely be making. I may try this but I don’t trust my dedication to keep it going. 🤦🏻♀️ But I like knowing how Incase I decide to give it a go. Thanks Jilly!
Whats the name of the cook book and where did you buy it?
I am so glad you got your cookbook!! Let me know what you make! And let me know if you decide to try sourdough!!
Hello! The cookbook is Jilly G's Gluten Free cookbook. There is a link to it in the description box!
@@jillygsglutenfree4063 i just ordered it thank you
I have just watched Our Gabled Home where Ania was saying that daily feeding is not necessary. What do you think of that? You basically take golf ball-sized sourdough, mix it with a lot of flour till it is dry, and stick it in the fridge for a few weeks. No feeding is required.
Yikes, so much work. I have always felt bad about discarding all that. I may have to give this a go sometime. Thanks for all the detailed process Jill!
It is work for sure! And I have heard that people use the discard portion for other recipes! Such as pancakes! Thank you for watching!
Thank you Jilly. This GF sourdough starter is been very useful.
I notice you're using volumetric measure 1:1 cup of flour and water.
What would be the outcome if you adopt a gravimetric approach. Say 50gms of flour & water. I guess flour being lighter there may be a significant difference.
Thank you for your teaching us your recipe!! I love dourdough bread!!
Hi, thanks for this - very detailed, much appreciated. May I ask what is the point of using 1/2 c each time, if you need to discard some fairly often so that you don't have too much? Would it work to only add 1/4 c water and 1/4 c flour at a time, so that there is no need to discard any? I'm curious about that. Thanks !
Hello!! It would work with the 1/4 cup water and flour at a time. I use the 1/2 cup amounts because that is what works best for the recipes I make with the starter! And depending on how much you bake with the starter, you can make more or less. I hope this helps! And thank you for watching and commenting!!
Yes I save jars and use them for left overs, cooking, crafts etc.
TFS Jilly I came over from Trent and Allies channel because I’m wanting to eat healthier including baking gluten free bread. 💕
Jars have so many uses for sure!! Thank you so much for coming over to my channel! Let me know what you think when you make bread, or any of my recipes! Thank you for watching and commenting!
Thanks for your research and video. Helpful info.
Thank you Jilly. I will try your recipe.
You are welcome!! Let me know what you think when you make the sourdough and bread!! And thank you for watching and commenting!!
Looks so good and imagine it smells wonderful too! Thanks for sharing this process!
Thank you so much!! It does smell good! Thank you for watching and commenting!!
Great video Jill! You are really good at explaining the process and hit all the questions I had along the way. Great idea to keep a journal. Thanks!
Thank you so much!!! I am so glad I was able to answer your questions!! I was hoping this video hit all the important parts!! Thank you for watching and commenting!
Jilly - I didn't think sourdough was even possible with GF grains! This is far beyond what I am ready for right now (give me time to learn other baking skills). I would love to see some Hawaiian Rolls made. Keep up the awesome work!
I am curious what the is purpose of writing the information down. Do you need to review it to help with another batch? Is it is simply to help remember where you are in the steps and to help see if there was a change from day to day (since the changes can be very subtle).
It is possible!! I think you better get to baking!! And to start the starter, you don't need baking skills just yet!! I would also love some Hawaiian rolls!! Hopefully coming soon!! As for writing it all down, yes to all of your questions! It is helpful to keep track of what day the starter is on, and great for comparison between different starters! And of course the activity! Thank you so much! And thank you for watching and commenting!
The bread looks delicious!
Thank you so much!!
You are fabulous and so talented 😍
Thank you so much for your kind words!! And thank you so much for watching and commenting!
Very interesting, Jilly G! I feel like you would do well in a career as a food scientist! You are organized, and keep detailed notes, and are clear in your instructions, plus, you seem to have fun! Did you make cinnamon rolls? I will have to check your videos list! Have been craving them recently, although I suppose in my culture it is soon time for hot cross buns!
Wow! Thank you so much!! It is a lot of fun! And it helps to be organized!! There is a cinnamon roll recipe on my channel! Let me know what you think when you try it!! As for hot cross buns, hopefully coming soon!! Than you for watching and commenting!
Once you starter is finished and refrigerated do you need to feed it every day? Do you just make fresh starter every time you want to make bread?
If I am not using the starter on a regular basis, I will feed it once a week. I hope this helps, and thank you for watching and commenting!!
I can't have grains so I use Cassava flour. It works also.
I have wondered about cassava flour as a sourdough starter! Good to know it works, I will have to try it! And thank you for watching and commenting!
I’m going to try it! I have cassava flour
Could you use dairy free keifer, and what could you use in place of butter, I’m dairy free… thank you 😊
I have not tried dairy free kefir, but I don't see why it wouldn't work, and I have made sourdough bread with water before in place of the dairy. I have also used olive oil, in place of the butter too! I have not yet tried coconut oil in the bread, but I don't see why it wouldn't work either. Let me know how it goes, and thank you for watching and commenting!
Question…in your recipe for the sourdough bread, can you use dairy free butter alternatives. I have a dairy allergy and can’t eat any butter.
I am sure you can! I have only tried olive oil (besides butter) in my sourdough recipe. But I don't see why a different alternative wouldn't work. Let me know how it goes! And thank you for watching and commenting!!
I watched a video from a woman in another country. She combined the rice flour and water and then just stirred it every morning for three days. When she saw bubbles, that was the first time she fed it. After she fed it, it rose a lot and she discarded once and fed again. After that, it was ready to use. She used very little flour.
For your starter, on day two in the PM, the starter was a little below the tape. Next morning it was half way up the tape. You said it had the sour smell as well. I think then it was ready to use for baking, according to this other lady. Maybe you don't need to use as much flour as you do?
Wow!! Thank you so much for this! This would be very helpful, and use a lot less flour!! And you are right, the starter is ready to use when it has doubled in size. I have found that the older my starter is, the more success I have with it. But this is such a great tip for starting out, and making a new starter! Thank you so much, and thank you for watching and commenting!
If you make your starter with brown rice, can you use it with spelt to make the bread or is it only good for brown rice bread?
When the starter is separated do you stir it all together first and then discard part of it or do you just pour the liquid off??
Stirring your 'hooch' (separated liquid) back in before you proceed with discard or measure gives you a more sour bread. It's a matter of taste - but i like it.
I have heard that!! And I agree, it really is a matter of taste!! I like it either way! Thank you for watching and commenting!!
My friend has a bread rising setting on her oven. Not sure if will help on the risen issue.
I have heard that is helpful! I have to get a new oven, and that is one of the features I am excited to try!! I hope it helps with the rise too! And thank you for watching and commenting!!
Instead of throwing that out, could you use it to start another Bottle of Starter to see if you feed it more if it would Bubble
That is a great question! And my answer is yes!! I have thought of this too! I think it would work great if for example your container is really full, and the portion you pour into another container has a pretty good amount of starter, and not just liquidy hooch. Then just feed and water. Thank you for watching and commenting!!
Hi Jilly;
In between each feeding of flour, how many hours do you have?
Hello! 8-12 hours between each feed!
@@jillygsglutenfree4063 thanks!!!
@@ana-silviajones8704 You are welcome!
Will the recipe work if subbing white rice flour for brown?
That is a great question! I have not tried a sourdough starter with white rice before. If you try it, let me know how it goes! And thank you for watching and commenting!
👍🤩Awesome. Thank you. 💝
You are welcome!! And thank you for watching and commenting!!
Great video…thank you.
Question: may i ask if i already have a normal starter, can i gradually change it to gluten-free starter by using the rice flour instead of to prepare a new one from scratch? that might safe some time for me. thank you.
Hello! I don't see why it wouldn't work, but I have not tried it. Let me know how it goes! And thank you for watching and commenting!!
When you discard do you stir before you do that to mix it because of the separation?
Hello! I used to pour off the separated liquid. But I have recently started stirring it up and using my discard portion in a recipe such as pancakes or something like that. Someone had mentioned it was a good way to not waste any of the mix, and I agree. Let me know if this helps!! And if you make the sourdough, and what you think!!! And thank you for watching and commenting!!
@JillyG'sglutenfree Do you have to discard if u have a big enough jar? And can I freeze the starter? If so how often to do I have to feed it if I freeze it?
Hello! I have not frozen my starter but it stays in the fridge until I am ready to use it. I feed it about once a week, sometimes a little longer in between. As for the discard, I just use it in another recipe. Someone mentioned using the discard for pancakes, and that works out so great! Or I use it in another recipe. I will freeze some of my starter the next time I feed it, and see how well it works. I have heard of people freezing starters with success. So I think it will work. Let me know if you freeze yours before I get to mine, and how it goes! And thank you so much for watching and commenting!!
do you stir it before you discard?
Great question! I don't stir it before I discard, but now I am wondering if I should! I think it would be helpful if the plan is to use the discard in another recipe.
Saving this !! 😍😍
Yay! GF sourdough sounds a little intimidating at first, but it works so well!! And the starter gets better with age! Thank you for watching and commenting!
Thanks for sharing
You are so welcome, and thank you for watching and commenting!!
Is there anything you can do with the discarded starter during the starter making process?
Hello! Yes! You can make pancakes or other similar things, they may not rise as much, but will still be good! Thank you for watching and commenting!
Can you make another starter with all that you discarded?
Do you need more than one bag of the brown rice flour?
Hello! I would say it depends on how long you plan to keep the starter. In the beginning it does take extra flour because of feeding it twice a day. But once it is established, and I store it in the fridge, I just feed it once a week. I usually buy my flour in bulk, so I always have it on hand. I hope this helps! Thank you for watching and commenting!!
Thank you! I thought it looked like bob’s red mill package!
Let me give you a great suggestion, don’t mix it with a wooden spoon. Use a wooden skewer or chopstick. It keeps the side of the jar cleaner and it mixes more thoroughly.
Thank you! That is a great tip!!!
Surely using smaller amounts would be better than throwing it out? A couple of tablespoons would probably work perfectly.
I have thought the same thing. I have started using the discard in other recipes, such as pancakes, and that feels a lot less wasteful! And thank you for watching and commenting!!
yours has a lot more water than mine but I also live in Nc so I’ve got a lot more moisture in my air
I’m grain free would cauliflower flour work?
Hello! That is a great question! I have not used cauliflower flour before. I don't know for sure if it would, but it has me wondering about chickpea flour, and if that might work too. Let me know if you try the cauliflower flour and how it goes, and thank you for watching and commenting!
Do you have other GF sourdough recipes?
Hello! I do have Sourdough English Muffins here on my channel too, they use the same starter. I have been working on some other uses for the sourdough starter as well, coming soon! And thank you for watching and commenting!!
Can you use the mixtures that you discard? Perhaps in pancakes or something, it seems very wasteful just to throw it away
You can make discard biscuits and crackers!
Yes! I have heard of using the discard in pancakes! I agree, it does seem wasteful!
Biscuits and crackers!! What a great tip! Thank you!!
Why don't you add less each time rather than a 1/2 cup and then have to throw it away? Would it work if you added just a quarter cup or one tablespoon even with a matching amount of water?
Also why can't a person just mix up, say, a cup of flour and a cup of water and let it sit 8 days?
I suppose you could add less each time, but I've always made it with this amount, and it works for me. Also, the mixing, and changing in to a clean jar is best. The starter can mold. And refreshing the starter with new flour and water help to create the sourdough. The sourdough needs to eat! And thank you for watching and commenting!
I have another question. Have you ever proofed your sourdough dough in a baniton bracket and baked in a Dutch oven?
Hello! I have not tried either of those! I have thought about trying the dutch oven cooking method. But haven't yet. I think it would be delicious, I really like the crust on breads. And I don't have a basket. Have you tried either of these, and if so, let me know what you think.
@@jillygsglutenfree4063 Hi Jilly, just saw your response re the use of a banneton (cane basket). They aren't that expensive to buy and come in all shapes and sizes, but if you don't want that expense you can use a e.g., Pyrex round bowl, one that's big enough to contain the shaped dough and will also accommodate any rise in the dough. Line the bowl with some cheese cloth or a tea towel, sprinkle a generous amount of flour over the cloth so that the dough doesn't stick, place the dough into the cloth lined bowl and cover with the overlap of the cloth if big enough or what's ideal is a disposable shower cap, (you can buy a bag of 100 from Amazon for a few dollars). Place your bowl of dough in a draft free warmish area of your home until it rises then bake as normal.
@@mallon201 I have cheesecloth and a bowl! I have been nervous to try this due to the fact that GF bread dough is some what of a batter than a dough. But I will give it a go!! Thank you again for sharing your tips with me!!
@@jillygsglutenfree4063 Hi Jilly, yes some of the recipes end up with more of a batter than a dough, I definitely wouldn't try putting a batter into a cheese cloth lined bowl, it would need to be a bread dough to work that way, the flouring of the cloth with rice flour works well as the dough doesn't absorb the rice flour as much as it would with wheat flour, you need to be more generous with the flour if using anything other than rice flour. Best of luck to you with your baking and channel, you're doing such a great job so far, well done. I'm in Ireland by the way.
@@mallon201 Thank you so much for your kind words, and sharing your tips with me!!! Hello from Utah!!!
Nice
Thank you so much! And thank you for watching and commenting!
Chia seeds as vegan egg too.
Making Kefir is similar in some ways.😇
Interesting!! I have been thinking about making yogurt and kefir!
If you repeat this process but using a blender instead and getting your flour 100-110F you will get a much quicker process a lot finer flour aswell
Thank you for the tip! I will have to try it!! And thank you for watching and commenting!!
I thought that true sourdough was an exception to gluten content? I’ve heard it breaks down the gluten and allows the body to digest it, even in those who can’t typically tolerate gluten? I’ve also heard the soft wheat flour from Europe doesn’t have the chemicals on it that American wheat does, as well as the wheat itself is much more gentle on the digestion. You can order the imported flour online and make your own bread. I’ve been wanting to try this, but I’ve never been skilled at making bread! Has anyone else lwho’s gluten intolerance tried doing this?
Hello! I have heard similar things about a true sourdough. But have not tried it myself, or talked to anyone that has. I have also heard the same about wheat from other countries. But again, I have not talked with anyone that has tried the other flours. I would think there are forums or other social media platforms where we could find more info. Let me know what you find out, and I will let you know what I find! And thank you for watching and commenting!
So we don't waste so much flour, try adding only 1/4 C. flour and water each feeding. This is what I do.
Thank you for the tip!!! I always hate to be wasteful!! And thank you so much for watching and commenting!!
When you take the starter out of the fridge don’t discard the liquid just stir it in before you discard.
That is a good tip!! Thank you! And thank you for watching and commenting!!
Thanks for this, so many people are gf, it's supposed to look like that
Another suggestion. If you want more of a rise and an airier bread, there is no shame adding 1 package of yeast. As well, add more water where it is slightly sticker. Why? Because you don’t have gluten. Kneading is not necessary. I would not suggest this for rolls or buns. Only for a lighter and airier bread.
Thank you again! I have used more liquid, and had better success! Sometimes it is more of a batter than a dough, but it works! And bread can be so finicky anyways, I am always open to suggestions!! And thank you so much for watching and commenting!!
@@jillygsglutenfree4063 You are welcome, Jilly. I’ve been playing around with ALL kinds of bread. Now I’m digging in to gets some incredible choices for those with gluten intolerance, dairy and egg allergies that actually taste good and has a fantastic texture.
@@dseign2696 I hope all of your bread making goes great!!! I have been doing the same thing!! Different flours, different liquids, binders, the list goes on!! Some failures, and some great results, let me know how it goes!
Why do you discard some? Could you just use a quarter cup or smaller amount each time so not to waste anything?
You could use smaller amounts. What I have learned is that discarding some and adding in the fresh water and flour helps to create the sourdough. And so that is what I do. Some people do not discard. I have not tried this method. But let me know if you do, and how it goes! And thank you for watching and commenting!
Why not just use a bigger jar?
A bigger jar would work too. There are recipes out there for no discard starters, I just have not tried them before. And thank you for watching and commenting!!
Why do you "discard" some of your starter?
One of the reasons is to make sure it will not overflow out of the jar. And to give the starter the room to grow. This is before the starter has matured enough to use in a recipe. Once your starter is established, you don't have to throw away the discarded portion. You can use it to make bread, or other recipes like pancakes. Thank you for watching and commenting!
Why do you have to discard so much? Why can't you use a bigger jar and then have no waste?
You could use a bigger jar, but I learned to make sourdough by discarding a portion of it. The discarded part can be used in other recipes. But from what I have researched, discarding some of the starter helps to create the sourdough. And then refreshing is to feed the sourdough. I have heard of people that do not discard at all. I have not tried this method, so I don't have any advice to give you on that. I hope this answers your question! Let me know! And thank you for watching and commenting!!
I wouldn't be discarding part of the starter. Flour is too expensive. I would think you could use it in a recipe which requires other leavening. You could do pancakes and follow a recipe that calls for regular brown rice flour and baking powder or baking soda. I can't afford to throw out stuff like that.
You are right! The discarded starter can be used in other recipes! And I agree, I hate to be wasteful, and flour does get expensive! Thank you for watching and commenting!
I love bread (not gf) but I don't like ANYTHING enough to put forth this much effort lol.
lol! It does take time and effort!! Thank you for watching and commenting!
❓Why are you discarding part of it? Why not just stop adding more to it?
I don’t understand. 😩
The discard is mostly because it gets too big for the jar. But you don't have to throw it out, it works great in pancakes or waffles! And the reason for feeding is to give the yeast and bacteria more to eat. There are recipes out there for a no discard sourdough, but I have not tried them. I hope this answers your question:)
@@jillygsglutenfree4063 - Oh okay, thank you so much for your reply and explaining. I’m gonna give it a try. 💝
@@LovingAtlanta You are welcome!! Let me know how it goes!
Good info but TOO MUCH TALKING. please time stamp for the instruction part. Pro tip. Set your oven on the warming setting. Then turn off. Put the pan in with door cracked open for the rise time. The starter needs a good solid room temp to rise.
Thank you, and thank you for the suggestion about the time stamp for the instructions! I agree, I think that would be a helpful thing to have! And thank you for the tip about using the oven to rise the sourdough! And thank you for watching and commenting!
Ugh. Flat bread.
Looks terrible lol