Make ANY TYPE of sourdough starter with one easy process (brown rice & whole wheat demonstration).
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- เผยแพร่เมื่อ 15 ต.ค. 2024
- Did you know that it's really easy to make ANY KIND of sourdough starter, and the process for gluten free starters is EXACTLY THE SAME as that for making a wheat based starter (or rye, or spelt and so on)? In this video I show the full process of making a gluten free/brown rice sourdough starter AND a whole wheat starter side by side, just to show you how easy it is!
Written instructions for the starter: www.ellysevery...
Wholegrain Gluten Free Sourdough Bread Recipe for Beginners • Wholegrain Gluten Free...
AN IMPORTANT NOTE: Just beware that if you want to make a truly gluten free starter, you'll want to make it in a gluten free area with no chance of wheat contamination. This is incredibly important for people with coeliac disease or severe gluten allergy. This video was made for demonstration purposes only.
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Thank you, so easy to learn from you. I'm a newbee and GF so this is so helpful
As a coeliac I was so pleased you emphasised the importance of keeping the GF and normal starters completely separate so as to avoid cross-contamination. I am really keen to give this a try as buying sourdough GF bread is very expensive, but there is something extra special and more natural about it. I am a pretty competent GF baker, but bread making isn’t exactly my forte so fingers crossed I’ll get it right using this instead of standard yeast. Thank you.
Good luck, and thanks!
Since, following your sourdough starter video, I have changed my method. I use a combo of whole wheat and rye (25g/25g) for a total of 50g flour/50g water. However, after struggling to have effective starter rises, I now feed every other day. Doing so has improved my rise results. Before my starter was slow and sluggish, now it rises consistently. Just thought I would share.
Thanks Dan, yes its good to adjust. Really depends on your ambient temperatures and your flour too. They vary a lot.
I feel like I absorbed all of that info about how to make a starter for the first time. What an excellent teacher!
OMG. Best feedback!!! Thank you my friend!! So you're going to make one eh? You can use plain flour if you want too :)
@@ellyswholegrainsourdough I will probably never make one 😝But I like to understand things anyway.
Oh fair enough. You got my hopes up there for a minute 🤣
@@ellyswholegrainsourdough
Sorry, you mentioned yeast in the flour. Did you add yeast to the flour? Thanks
So clear. So nicely organised. Thank you enormously for not having music competing with your mellifluous voice.
Thank you, much appreciated feedback.
I successfully started my gluten free starter this way after watching your video!! And my first loaf yesterday turned out beautifully! THANK YOU!! I’ve been intimidated for years because gluten free starters are so hard to find.
Thanks for letting me know that Caroline, that's awesome!!
@@ellyswholegrainsourdough I watched your refrigerator method tonight. How long would you keep daily feeding your starter until it is mature enough to throw in the fridge? Thanks!
Amazing. Do you have a recipe every loaf I try is like a brick 😂
Excellent video!! we have a seven day feeding circle, old grandmas are very specific about this, something to do with number 7 etc!! they also said that the best times of the year to make sourdough starter is in spring during Easter, especially on Good Friday and early autumn. There is a holy day on the 14th of September the Celebration of the Holy Cross and the women used to take holy water and basil from the church and used them to make starter. I was curious about the basil so I looked it up and I read that basil leaves have micro-organisms that eat the water bacteria and so the water is cleaner, richer and more suitable to feed the "yeast beast"!!!
I love that! Yes, there are many fruits, herbs, plant materials that you can use to add extra microorganisms to a sourdough starter. I love hearing your traditions around it. I wish I had those! (I've had to make up my own)
Great comments. I would love to share your traditions Elly and make some of my own. We need more family traditions.
I love your comment. So interesting hearing(and learning), about how other cultures do the basics of providing for their family and friends. Thank you.
@@ellyswholegrainsourdough OH Elly, you may not have had past family traditions(nor did I), but you are passing down "Elly's way' to thousands of future generations that will continue on long after your gone. Even your recipes that I've copied to cards(old school), have your name in the title:)!
Hi 🎉 Can you explain how using basil for starter☺️
I have watched so many of these videos, and none of them work. This one worked, and it makes the most sense and you don’t end up with a crap load of discards.
Thanks so much Rick
That was great! I've never seen starter made this way. IMHO it's the smartest way! TFS
Thank you Jan!! I (humbly) think so too :)
Thank you SO MUCH for this tutorial! I’ve been grain free for over 5 years, and just recently began working a few grains back into my meals. I’ve been reeaally wanting bread lately, and my Dad suggested your TH-cam videos.
Thank you for such an easy-to-follow tutorial! I got my Starter going on Dec 28, and I’m starting a loaf of Bread tomorrow!
Clear, easy instructions. No distracting background music. No terminology I have to look up to understand everything. And I already had brown rice flour!😊
I’ve already watched your “beginner gluten free sourdough” video, so I’ll be ready, and I’m prepared to make my my first loaf tomorrow!
I’M SO EXCITED!!!❤❤ Thank you so much!!!
That's so cool! Thank you, very excited for you :)
You make it look so easy - I might even do this.
It is easy!
At few times, I've done what you described in the video (leave it alone until it starts fermenting, only stirring daily).
Eventually, though, my "starter from scratch" procedure changed to:
Day 1: start with 50g flour and 50g water
Day 2: add 50g flour and 50g water (so I have 200g all together)
Day 3: add 100g flour and 100g water (400g all together).
Day 4: it should be bubbling away already. I'd use half of the starter to make flatbreads.
Add 120g flour and 120g water to the remaining starter. If it's active enough, I put it in the fridge at this point (unless I want to bake the next day).
Day 5: I have 440g starter that's going to ferment in the fridge until I need it.
I should mention that over time, I've migrated to flatter breads that look like what you can see when you look up "Roman bread", as I prefer a rather even crumb and lost of crust. 😁
To make them, I use ~400g starter + 100g flour (for small breads), add salt and caraway seeds, let it rise and bake away.
To the remaining 40g of starter, I'd then add 200g flour and 200g water and leave it in the fridge to ferment.
I also found that rye makes for a very robust starter, more so than wheat has for me with any flour I've tried so far.
Barley also makes for a great starter for sourdough barley flatbreads.
If you'd try it, please let me know, as I'm curious whether anyone else would like it this way.
Day 4 not understand, please in detail 🙏 send me here
Every time I stir my sourdough starter I hear you go"mix mix mix" in my head haha. Every single time! Thanks for sharing your tips and bread experiments with us ♥ It's really helped me to take it easy with my own bread making journey and accept that a good bread isn't always a "perfect" one. Love from Argentina :)
That's wonderful, thank you! Glad to hear you're taking it easy and enjoying your baking :)
So funny! I do that, too!
Hello from Kazan, Russia and thank you for the video. I've been baking with sourdough for more than 2 years, but I enjoyed it! I have found your blog just recently because I want to incorporate more ancient whole grains into my bread baking. Your channel is very interesting.
I have something to add though. I believe, you shouldn't use sourdough discard when your starter is in the process of establishing, as for the first few feedings there are lots of microorganisms that go wild, both good and bad. There is not enough lactic acid bacteria yet, the starter is not sour yet, and it is the lactic acid bacteria that protect an established starter from growing pathogens and mould. I remember I was told so many times by bloggers who bake sourdough bread here. If discard doesn't smell good, I wouldn't use it in pancakes or bread or anything I'm going to eat.
That's true and I agree, but I also think of the idli/dosa makers of India who use 2-3 day old wild fermented rice/mung bean batters and they are delicious! I don't think they're harmful, can just get some different flavours.
@@ellyswholegrainsourdough well, I see. Thank you Elly that you take time to answer every single comment! Having a blog or a TH-cam channel is a hard work.
I nearly bypassed this video because I wasn’t really thinking about gluten free. I’m really glad I didn’t though. You’ve given better tips on the normal starter than I’ve heard in any other video I’ve watched! 👏🏼👏🏼👏🏼
Thank you 🙏🏼
That's so wonderful, thank you.
Thank you for this! I have wondered if gluten free sourdough was possible. I am so excited to try it!
It definitely is! It's quite easy actually once you get the hang of it.
Im in Jamaica and its summer, so you know mine activated quickly; it activated the next day.
Oh yes, it would ferment very fast in Jamaica! Same as our hot summers here in Brisbane.
It's so nice to be able to watch it side by side and I love the minimalist approach to your baking ;)
Thanks so much Alina. I like that style very much.
AAAAAh! Someone who finally explains the reason for discarding! Makes sense, ready to try it out now, after i ve been trying for a too long time! Thank you so much!
You're welcome! Thanks so much :)
Thank you! I’m going to be making a gluten-free starter and then try your sourdough millet. I have a family member who is gluten free:-) appreciate all your work! I’m going to try the wheat starter too! ❤
Thanks Velina, that's wonderful! Have fun :)
After watching quite a few videos about starters I didn’t know where to start! Your clear uncomplicated instructions really helped demystify the process and finally felt doable to me. I think I’m ready to tackle sourdough bread making now.
That is brilliant news Karuna, thank you! I'm sure you'll do well. It's not as complicated as is often made out to be. Simple approaches are best I think. Good luck for your first bakes!
Oh no, did I just learn something clear and succinct from an Aussie?! So when you add the last aliquot of flour it's like a snapshot of the development of the Sourdough flavour up to that point methinks!
This is excellent! I’m going to give this a try. I may even do two like you did, one brown rice and one with einkorn. Thank you so much.
You're welcome!
Thank you so much for this. I have been watching soooo many GF sourdough starter videos and yours was the most informative!!! Thank you for explaining things!!
You are so welcome!
I wish I had found this video 3 weeks ago..... I worked up a starter from another video and it took forever and made a lot of waste. This is so simple and economical. Thanks for the video Elly
Thanks so much. Feel free to help me spread the word. This process is so often overcomplicated!
This is so helpful for GF people!! Thank you so much! I’d given up bread because of the risk but now I’m going to give it a shot thanks to you! Would this work with almond flour instead of brown rice ? ?
Thanks! I've never tried it with almond flour. I suspect it wouldn't work as this recipe is made with cereal grains, not nut flours.
Fantastic ! Simplest gluten free sourdough I have ever seen
Wonderful! Thanks so much. Yes it's overcomplicated a lot of the time unfortunately.
You certainly deserve a lot more subs than you have! Thank you so much for teaching so many techniques that would be almost lost if not for people like you!
Thank you, I appreciate that very much! This is my new channel I started just for whole grain sourdough. My original channel is quite large now! I think this one will continue to grow over time :)
Thanks Elly, This looks so much easier than other starters I have watched!! Can't wait to try it out
Thanks Katherine!
Thank you ! You do a wonderful job at explaining in detail how to make this !
You're welcome Wendy!
Your method is so easy-to-follow. I watched many videos but this was the best one. Subscribed for more videos. Keep it going! 💫
That's so nice to hear, thank you.
New supporter here from Ventura, Ca. Thank you for your generous recipes.
Ah that's wonderful, thank you Virginia!
❤you have such a calm and beautiful voice. Blessings! Thank you for this unique video!
So nice of you
Thank you for this video it was so simple and not overwhelming!! I did not think my GF starter was working because the bubbles were not as active. It was great to see the difference side by side. I am new to GF sourdough and wild yeast baking and i am excited to see how it goes. I am looking forward to trying your whole grain millet bread here soon.
Fantastic to hear, thank you :)
Hi Elly! How lovely to discover a TH-cam exclusively on wholegrain sourdough. I had to immediately subscribe. May the tribe of promoting wholegrains increase! I’m looking forward to diving into your videos. Thank you for sharing, the channel looks wonderful ☺️
Thanks, that's so nice to hear! I hope you enjoy them :)
Ellly you are a genius this is a fantastic video the best I've ever seen you should get the Nobel Prize thank you once again
Wow, thank you!
I almost miss this wonderful video, but you monthly newsletter linked me to it(which I thoroughly enjoy reading about what's going on BOTH sourdough and soap making). There were so many great questions in the comment section! Thanks for answering them.
Oh that's fantastic Kathy! I really do need to be more regular with my newsletters. It does help to link it all up. Thank you!
@@ellyswholegrainsourdough No, you're just fine. Personally, for me, I think it's perfect the way you do it. As long as it remains a joy and not a chore.
Absolutely. Thanks :)
Hi Elly. Your video for Sourdough Starter is simply sooo much easier, no fuss - AND you’re in Australia, like me. My question is this:
Been making starter from YT videos since mid August, 2023 onwards but no luck - thinking it must just be too cold in Victor Harbor, SA. If that is the case, would it just be easier to wait til weather warms up - but don’t really want to wait another few months !! There’s barely been any real activity or bubbles even by Day 7 or Day 10.
Then I found you. You’ve given me hope so come 2moro morning I’m heading back to the kitchen & starting again. Previously did Rye Flour & Whole Wheat Flour (as in 2 individual starters) but have been very disappointed.
Keen as to try your Starter. Will let you know how it all goes !!
If you have any tips or tricks, I’d be ever so grateful for any ideas/suggestions.
Many thanx.
Hi Elle, definitely follow my method, wait for it to activate, always, before you discard and feed, keep it in a warm spot if you can find one (20°C is great if you can manage that) and just follow the process! It should work, I can't see why not.
I discovered brown rice flour in Woolies 👍🏻 thank you for your video Elly xx
That's great, you're welcome!
Wonderful presentation!! Thank you so much, Elly!!
Glad you liked it!
This worked wonderfully. Exactly the same results on day 3.
Fantastic! That's great to hear Dan.
This is the BEST video ever. I've been going cross-eyed watching videos on sourdough starters and yours is the hands down winner. Now I need to watch your video on how to actually bake the bread 😉 Thank you.💛
Oh wow, that's awesome Liz! So good, thank you!
Great vid, I've wanted to do this but I've always found the videos on starters so complicated so thank you for simplifying it.
After the 7 days how often should you feed it?
Also how much starter are you supposed yo use when making a loaf of bread, is there a rule?
Many thanks for sharing this ❤️🙏🏴
Hi, thank you! There's no rule, but I tend to use about half a cup/100g of starter for each of my loaves. This video explains how to use and maintain your starter once it's established th-cam.com/video/MifPNIYe4dU/w-d-xo.html
Thank you Elly! I look forward to trying this out. ❤️🙏🏴
Hello! Greatings from Romania! I really enjoy your videos and my first sourdough bread was with one of your recipes because I’ve found your practice more like my grandmother’s.
I have one question for this video:
Can I make gluten free starter, starting from, for example, one tablespoon of normal sourdough starter (I have starter with spelt flour 90% and 10 % rye flour), just to give a little help?
Thank you for all of your activity! All the best!
Hi Horis, thank you! It's lovely to hear from you in Romania. Yes, absolutely, you can kick start your non-gluten starter with some regualr starter, but just be aware the bread you make from it will not be 100% gluten free. Fine if you don't need a strict GF diet though.
@@ellyswholegrainsourdough yes, I don’t follow a strict gluten free diet, thank you very much!
Hello Elly, I just found your channel and wanted to let you know you are a wonderful teacher. I just made my first starter after watching this today and can't wait to make my first loaf of bread. Thank you so much! Marilyn from Tampa
Thank you so much, it's great to hear that Marilyn. I'm excited for you!
You can also use a cotton 'cap'. I have thoose, and it's genious because the bacteria in the food can breathe, and it actually keeps my food fresh for longer!
Thanks that was very easy to understand and appreciate ❤
Hi Ellie, always love watching you and you have been one of nicest people on TH-cam I have ever watched. ❤😊 I don't know if you remember years back I asked if one could start a sourdough starter with just half a tsp flour and enough drops of water to form a nice doughy, batter consistency? Feeding each day would require less flour and water? Well, it worked! I just used a small glass container like for capers, etc, and I have done this many times and it always works. Same principles, flour, water, feeding amounts accordingly and I never have to throw any starter out because I start with very small amount! 😂😂😂 Honestly love gour dedication and sincerity, you are a rare gem. Please keep up your work, you are breath of fresh air! 😊❤
Oh thanks so much, that's wonderful! Love your method. Genius!
@@ellyswholegrainsourdough Thank you Ellie! 💖🥰
I've gone through a bunch of videos. I should've started here. It would save me a lot of time. Great video. Thanks.
You're very welcome. Thank you.
Hi, glad i found this clear and concise instructions. I failed a few times and hope i will succeed with this. I m in my 4th day using another recipe, after I found your method, i convert to your method. It has bubbles but have not risen at all. I discarded most, just with about 1.5tbl spoon remaining and added 20g flour and water. Hope i m doing it right.
Sounds good, just make sure you wait for it to bubble up again before you discard/feed. It's really important to let it come alive each time!
fascinating... I am a novice jumped into the making bread from whole wheat berries with milling my own nutritious flour. I've currently made simple breads but looking to upgrade my skills with some sourdough if I can understand this weird starter fermenting process that you guys and gals do. lol I love it, its fun to me.
It's easy once you get the hang of it. And yes, so fun. I've been going with sourdough since 2009 - I still love it!
Thank you. This is by far a really good sourdough starter 'how-to' video.
Thanks Dan, so appreciative of your feedback.
Thank you so much! So simple and easy and so little waste. Incredibly well done video as well. Thank you so much for your time!
Thank you, I'm glad you found it helpful :)
I've been adventurous with some starters. I've made one from coconut flour and from ground almonds! Both are active but I'm trying to think what to make with them... :D
I reckon they'd be great in crepes or pancakes!
your videos are the best and easiest to understand !
Thanks Robert!
Hi Elly , thank you sharing your bread recipe
I enjoy watch your video. It there any possibility of doing video using cups, or spoon. Cause I fine very hard to get good measuring scale and its faster use cups .Begin an old timer so use in cups ☺️
Hi Hamidah, I have given volume measurements in this video. If you'd prefer to see the written recipe, there is a link for that in the video description box under the video (weight and volume measures - spoons - given there too).
Here is a whole wheat sourdough bread recipe of mine that features cup and spoon measurements th-cam.com/video/H3W5y7ZZKWU/w-d-xo.html
@@ellyswholegrainsourdough
🙏🙏🙏thank you 💕
Hey Elly! I'm really excited to have found your recipe for GF SD starter. I made starter in the past with a discard method and I couldn't believe the waste, I hated it. This makes SO much more sense and makes me happy! BUT. I'm on Day 3, and no activity in sight. I think part of the problem is that I live in a very dry climate -- is it okay to add a dribble of water to keep the paste-y consistency? I know if it's too thick/heavy/dense, the activity can't really get going due to the weight/thickness. Thanks for the help!
Thank you, and yes absolutely! It's best to adjust your starter to the conditions. And some flours need more water than others too :)
Thank you. Can you make a recipe using coconut flour
I don't have any experience with that unfortunately. I only bake with flours made from cereal grain crops.
Very grateful for your video, you're an excellent teacher. My only issue is the weights. Im in Australia also and as you know our tbs measure is 20gms, hence three tbs comes to 60gms not 30gms so I'm confused 😐
Thanks for your comment Natalie. Are you asking about flour or water? 1 tbsp of water will weigh 20g, but flour is a lot lighter than water so the same volume will weigh less.
Hi Elly, its been awhile. I am very excited about the gluten free starter. Is brown rice flour the best flour to use for the starter or can you use other gluten free flours? Also I am really looking forward to a video on making and baking a gluten free loaf! Thanks for this, Linda Quebec city, Canada
Hi Linda, thank you! Yes, other suggested flours are noted here www.ellyseveryday.com/ellys-everyday-blog/how-to-make-any-type-of-sourdough-starter and here is my gluten free sourdough recipe th-cam.com/video/xaGlru_0jhQ/w-d-xo.html
Thank you. This is what I have been looking for.
I love those small quantities!
I wish I saw your video first before I made the large quantity version. I have a litre of discard!!! And it was an expensive! Thanks for this great video.
Do you use organic brown rice flour?
Thanks Emily! Yes, I use organic brown rice, but any will work to make a starter.
Such a great video!! Thank you :)
You are so welcome!
I really love your method, so unique and manageable
Thank you.
Will you be making a video using these starters? Thank you !!!
Yes, I sure will! I have many videos already on this channel showing how I use my whole wheat starter, gluten free sourdough recipes are coming soon :)
A very good video! Thanks a lot! But I have one question. Should you start all over again before you can bake a new loaf or are you preserving a bit of the starter to start your next batch and be quicker. It seems like now you can only bake a loaf once every 7th day! 😳
This video is just to show how to begin your starter, once it's established you should never have to go through that process again! Yes, you always want to preserve a bit for the next bake. This video explains my method for that: th-cam.com/video/MifPNIYe4dU/w-d-xo.html
I just realized I was feeding my starter 2x a day and that's why it smells like nail polish restart looks good with Kamut ❤
Ok I’ve been looking for organic whole wheat sourdough bread at our local grocery stores and have been unsuccessful. I hope I can be successful making my own. I am trying one whole wheat and sprouted whole wheat.
That's exciting, I wish you good luck! This is definitely the channel to help you. Most of my recipes are easy and designed for beginners. Have fun :)
Thank you so much for all your knowledge and wisdom you share, for your inspiration. I just had a question, I am on day 3 -1/2 on my gluten free starter, there are no bubbles. Do I keep stiring until the bubbles come. How long would you leave it with no bubble to start again? I am using brown rice flour, store bought. Thank yoy
It depends on the weather, if it's cold I would try to keep it somewhere a little warmer and give it a couple more days. If you're not seeing any activity in 5 days I think there's something amiss. I have heard similar stories from store bought brown rice flour actually, I wonder if perhaps it's not very biolocially active? Might not have many yeasts left on it? I'm not sure. Try to get the freshest, most natural (organic if you can) flour you can get.
I am new here and love your recipe. I am wondering if the stared works on any flour. I am allergic to wheat and I want to use it with sorghum flour.
Not every flour, but most cereal grain flours will work. Sorghum would be lovely.
Hi Elly how are you well I hope. I followed your wonderful recipes back to the Boris starter a while back and have been making successful sour dough bread ever since. I was searching for a gluten free recipe for a friend with celiac probs and your vid popped up how synchronistic is that! Defo will be trying this one watch this space luv n light to you and lovely moggie too x
Aww thank you! That's so nice. These gluten free recipes are so fun. Hope you give them a try. I actually find them easier to make than wheat based sourdough!! Here are my two GF recipes so far:
Wholegrain Gluten Free Sourdough Bread Recipe for Beginners th-cam.com/video/xaGlru_0jhQ/w-d-xo.html
Make gluten free sourdough with freshly milled Millet th-cam.com/video/5DmLE0IM7dw/w-d-xo.html
Thank you so much Elly I am so excited to try this, and defo will get back to you on the results Have a lovely day or evening? luv n light x@@ellyswholegrainsourdough
💖
So you can use the discard in baking and such? Do you happen to have a video for how that works?
Yes you sure can. I just normally add it to recipes and reduce other liquids slightly. No video yet but thanks for the suggestion.
Hi Elly! Excited to see your new to me videos. I made the wheat starter. It is bubbly! My question is, I notice you have a small bin of wheat milled flour you take from for your wheat starter. Do you grind this fresh every day, or can I use it over a few days? Thank you!
Thanks Debbie! My 'starter flour' is the only thing I pre-mill in advance. I mill enough for a couple of weeks into a jar I store in my pantry. It's much easier than remembering to mill extra each time I bake, and it's still quite fresh within a week or two.
@@ellyswholegrainsourdough Thank you. I have some wheat milled. It’s about 4 days old. I’m glad I don’t have to throw it out for about 7-10 days!
Hi Elly. I've watched many of your soaping videos however this is my first sourdough one. I tried to make a starter a few years ago (my how time flies). One discard jar is still in the fridge looking rather interesting. I found my starter would start to activate after 3 days, then as I fed it (small amounts as you do), it would just stop progressing until it just stopped. I'm in arid Qld and wondered if it was too hot here (35 in the house). Some have suggested storing the starter in the fridge to activate but wouldn't that stop it? Curious to hear your take on this. I'm grain free now, however hubby still has bread.
Hi there, great to hear from you. Yes, the high heat would definitely ferment your starter quite fast, I would store it in the fridge once you've got one established (my method for that here th-cam.com/video/MifPNIYe4dU/w-d-xo.html). In hot weather, when getting a starter going, you may need to do the discard/feed cycles more often because it will ferment so much faster. I would do the initial 2-3 days to activate it, then do the discard/feed twice or three times a day, making sure it activates each time, then when it looks like it's working reliably keep it in the fridge.
This is simply a great video! I do add leftover starter to my homemade idli/dosa batter and my batter which never fermented well before is just absolutely beautiful now. Will try and make a rice starter to use with this to make it truly gluten free.
That's wonderful Jayanthi! I have also made bread started with idli/dosa batter - it was wonderful!
Wow! That’s the next natural step I suppose. I am impressed with you! So why can’t we just add our discard to the bread we are making? It is just flour and water right? Just adjust the moisture a bit and maybe fermenting times too.
Thank you, you can use your discard! I don't actually have any discard with the starter maintenance method I use, but if I ever had any, yes, I add it to my bread :) You might like this video th-cam.com/video/MifPNIYe4dU/w-d-xo.html
I knew I could count on you! I don’t have any discards either mostly. Only difference is I leave the empty starter jar with only a tiny bit of starter in the fridge and make my starter up just before I bake.
Hello from Estonia
Beginners question.
If i want to have bigger amount starter, should i start with bigger amounts? For exampl for 2 breads amount.
And can i leave some starter for the next time? Just keep feeding every day still? Should inkeep the starter in fridge then?
Thank you fornthe clear video ;)
Thanks so much, this is a video that explains my starter maintenance method th-cam.com/video/MifPNIYe4dU/w-d-xo.html
You can keep the quantities small until the starter is established, then feed it up with more water and flour depending on how much you need for your recipes.
Great video. Why should the starter be refrigerated before using?
It doesn't have to be, it's just the easy method I use (explained here th-cam.com/video/MifPNIYe4dU/w-d-xo.html)
Great video thx! Forgive me please since I am new to baking sourdough, but is that one jar of starter that took 6-7 days to make only enough for one loaf of bread? My wife is gluten free and I want to make this for her since her choices for gluten free bread in the grocery store are so poor. She will love some nice fresh bread! Thank you!
Hi, that's so great that you're doing this for your wife. This video is all about establishing a starter, once you've made it, there are various ways to build it up for use in your bread making, and various ways to manage it from there. This resource will help explain it all www.ellyseveryday.com/how-to-make-a-sourdough-starter
wonderful little vid! IS it alright to use white rice (organic) flour? that's what I have on hand right now. :)
Thanks! Yes it should work, but including the bran is a big help due to the microbes on it. You could add a raisin or a piece of apple skin to help it along if you like :)
Can I also do this for sprouted spelt flour? Great vid btw.. thanks
I can't see why not. Thanks :)
Thanks for this fabulous video. I’m also in Aus, in the Dandenongs, Victoria. There is nowhere in the house with a consistent temperature. I keep the starter in the living room which is at about 18 during the day and well into the low teens (16c at 02.30) at night. Day four and I can only see one bubble. Will your wonderful and sensible method work?
Hi, yes absolutely it will! It will just take longer. Make sure you let it fully activate and get bubbly before you start (and before each) feeding. Good luck!
Thanks Ellie!
Hi! Thank you for this video! I am starting mine with Kamut, it seems lest wet than yours, I did measure 30 grams of each, should I add more liquid?
Yes you can totally add a bit more liquid :)
Are you leaving the starters in fridge or the counter between feedings. Eg days 3-6.?
I leave them in the fridge for up to 5 days before feeding. This video explains my maintenance technique :) th-cam.com/video/MifPNIYe4dU/w-d-xo.html
Hi and thank you so much for this channel. I am also a content creator, and I see you also make a huge effort to answer your viewers' question. Thank you for that as well. I have given up on GF sourdough so many times just because of the volumes of startes become unmanageable. Seems like common sense to just keep it small, but I didn't think of it. I'm going to try today! Question for you: I see the GF sourdough recipe calls for about double of what this recipe yields they way you've done it. Would you have 2 small jars going, or would you double everything all along? Thank you again
Hi Sandy, thanks for your comment, I really appreciate it. I have another, much larger youtube channel, but I still like to answer as many questions as I can! Has helped grow the community over the years :) Yes, to make more starter for the actual bread recipe, I just feed up the starter with more flour and water to make more of it. Ie. if you need 100g starter for your recipe, feed it with at least 50g each of flour and water, then you'll have enough. This video talks through my easy maintenance method th-cam.com/video/MifPNIYe4dU/w-d-xo.html
@@ellyswholegrainsourdough thank you
.Thanks for clear knowledge
Hi Elly, this video is amazing. I’ve made a whole rye starter and now I’m making spelt and Wholemeal, and though they have bubbles, they’re only on the top and feels a bit runny. I’m day 6 and still only mixing. Should I keep mixing until more bubbles are present throughout or start feeding? I’m in Melbourne in the middle of winter. Thanks
I just found another of your starter videos and I see mine looks similar to yours when activated so I’ll feed it
It sounds like it's fine. Just feed it more flour if you want it thicker and the bubbles more evenly distributed. Runny starters always have smaller bubbles that float to the top :)
@@ellyswholegrainsourdough thanks so much
Thank you for your videos and clear explanations, Elly! I was able to bake my first loaf since 2017 with the new starter with no issues! I've got a question: how do I maintain a starter in the fridge if I don't want to bake every week? You said in another video that it lasts well up to a week. I didn't feed my starter like I'm going to make a loaf immediately. Only 30g water and flour. If I want it to last for two weeks how should I maintain it now? Should I discard some of the starter and feed it every 7 days until I am ready to bake?
Hi Alina, thanks, yes that's exactly what I'd do! Just keep it going, you can make pancakes/crepes out of the discard, or add it to cake batter etc.
@@ellyswholegrainsourdough Thank you very much for this and for your swift response!
Elly, could you please tell us what you think about the float test especially with this starter? Should we be expecting the starter to float?!
Hi Nessa, if you make the starter nice and thick so it can hold onto it's bubbles, it might float. But floating isn't necessary! Great question :)
Great video! I’m a new subscriber and new to bread making. I’m in the process to making my own starter. I’m using organic rye and whole wheat flour mixed and used a Greek yogurt to get it jump started. I have been giving it water since I began to discard. I did the float in water test twice already and it didn’t float. I see the bubbles for the past 2 days with feedings twice a day (every 12 hours). It’s been doubling in size for three days now but does not float in water. Does it have to float in water for it to be ready to bake with? What if it never floats? Thank you for your help.
Update: I figured out my problem. I was mixing my starter after it doubled .. THEN testing if it floats. Clearly it won’t float if I remove all the air out of it! 😂 I fed it today and it doubled after just 6 hours! I did the water test BEFORE mixing it and it floated! I did a happy dance and promptly fed it again so that I can have more starter later today to bake my first loaf. So excited! Wish me luck 😉 my starter’s name is Fifi (short for Fiona from the movie Shrek) 😂
Hi, go Fifi! Glad you figured it out. I don't bother with the float test, or yoghurt for that matter! It's a different type of culture.
@@ellyswholegrainsourdough I tried one of your recipes with yeast but accidentally over proofed. Bread collapsed a bit in the oven😂. I did use Everything Bagel seasoning so it’s not too bed 😁. I think you’re on to something about the starter so I’ll try my hand at making a regular water and flour one. Thank you.
All the microbes you need to ferment flour, are in the flour itself (no inoculant needed) 😀
@@ellyswholegrainsourdough Thank you. Will let you know how this new starter turns out.
Hi Elly! I have a VERY VERY VERY neglected sourdough starter in the back of my fridge. I have not fed it for about 5 month. It has about a 1/4 in layer of water/liquid on the top. Can I save it?
Yes, you probably can! Just take a tiny bit from the bottom of the jar and feed it up, it might take a couple of feedings but should come to life. This video might be of interest too th-cam.com/video/ViA-2TXzP6Q/w-d-xo.html
Hello, Can I ask wheter you can use the discarded on or not. If yes do you have to feed it for a few they or you just take it from the fridge and use it? ty regards
I don't have any discard with my starter maintenance method, but you can make extra if you want discard. This is my method explained
th-cam.com/video/MifPNIYe4dU/w-d-xo.html
Hello I tried grinding my own brown rice into flour using a komo mill, but found the flour resembled tiny slivers instead of a smooth white flour for example you would buy at a supermarket. Does the mockmill turn out very smooth rice flour as well?
Not super smooth, but you can run it through twice for a smoother result. Depends on the mill setting too.
Thank you, great video. Some of the recipes I have ask for 150/180gms of starter. Would I add more than the 50gm or increase over two days?
Hi, yes once your starter is established you can feed it up to the required amount. If your recipes need 150g of starter, then you can feed it 75g each of flour and water once it's established.
I had a happy starter and then it got some pink scoby thing on top so I discarded that and started over with just a tablespoon of that starter and it still isn’t bubbling. I’m going to try stirring it and leaving it like you said. Is there a reason it doesn’t smell good or why it’s not growing? I’m using millet and white rice flour since I have a wheat allergy.
There are many reasons why it might not be growing, but I'd say initially it might take some time! Give it a chance to activate after feeding it and see how it goes.
Hi. I've had so much success with your whole wheat grain starter and bread. Have been making sourdough bread according to your instructions for months. THANK YOU sooooo much. Thought I'd try a GF now. However my brown rice mix did not produce not even one bubble. I'm at day 4; and still no sign of a bubble and no fermentation smell. I've followed your steps exactly in every detail. Any clues?
Oh, thanks Josie! Any chance you used store bought brown rice flour? Someone else who used that had trouble getting it started. Perhaps try some brown rice ground up in a blender, just to get the ferment going. There seems to be something less lively in the bagged flour! Or maybe try a different brand? Organic would be best too if you can get it.
@@ellyswholegrainsourdough Thanks for responding so promptly. You're amazing. Yes I did buy an organic brown rice flour from a store and used that. Thanks for your advice about trying a different brand or blending some brown rice. Fingers crossed. All the very best to you.
Hi Elly! I’m on day 2 of my gf sourdough starter and I’m using sorghum flour. This morning it had a blueish tint on top. I stirred it up but do I need to start over?
It should be ok, I would just stir it in and keep going. I've never made one with sorghum, but different flours do create different textures and colours. It could just be that sorghum turns a blue-ish colour when it oxidises. I wouldn't imagine you'd get mould or anything nasty after 1-2 days.
Hi Elly! I’m on a week of making my gf starter and it’s definitely making bubbles. They’re pretty small yet - should I just keep going with the discarding/feeding? Also, I’ve saved all the discard - is that ok in recipes? I’ve read other blogs that say not to save the discard until you have an established starter.
That's exciting Elizabeth! You won't get big bubbles with a GF starter, I'd say it's ready to use! You can use the discard in other recipes, I can't see why not. It makes a great addition to crepes and pancake batters! (just check it smells ok).
Nice.. i'm from malaysia. Thanks 😊
You're welcome 😊
Hi Elly, is it normal for a gluten free starter to not rise after feeding (after being taken out of the fridge)? It is bubbly and very yeasty, but doesn't rise.
I was planning on making some bread today, but I'm afraid I will end up with a flat bread instead.
It probably should rise, but if it's a bit runny it might not. Thicker starters rise up more readily (due to their structure) than thinner ones. Thin starters just get tiny bubbles. Check for the bubbles, and if it has them, you're good to go.
i read in another instruction set that starters which are only 6 days old have all kinds of bad bacteria and yeasts. and a 14 day cycle will make the good bacteria and yeast breed.
is this right in your opinion?
thanks in advance!
Yes, they take about a month to get really settled, but they are useable in a week. I wouldn't say the early microbes are bad, they are just working out a symbiotic relationship. Eg. Indian dosa is a wild fermented bread product that is used within one day of fermentation commencing!