I've been loving all of these videos and have begun my starter. Curious...I have done kefir, kombucha, etc, and during the fermentation process don't you want it to not be air tight with a lid, wouldn't you want something like a cheese cloth or other cloth to allow enough oxygen into the jar to help along the fermentation process?
Yes that is true in most cases but for whatever reason whenever I covered my gluten free starter and didn't have it air tight (only when getting started) it molded. I am unsure of the science behind that but the greatest success I have had is when I keep it airtight just to get it going. After that, I do not keep it sealed tight. Hope this helps!
I started my Starter today. I hope to have success. I’ve watched this video multiple times. The only thing I noticed was after adding the water to the flour my dough was so thick that some of the flour was not dissolved into the batch. So I added a bit more water to create a smooth blend. Wish me luck.
Good luck! Yes, definitely read your starter and add or remove accordingly. The temp and humidity of each kitchen is different so you will have adjust if needed.
I tried out with a rice flower and it was going really slow. So at the 8th day I decided to use chick pea flower instead of rice flour and it really kicked off. I kept the rice flour starter, just stopped out for chick pea flour.
Hello, I’m just learning how to do the GF sour dough starter. Can I ask you a question about your water? Are you on well water? I used to be on well water but moved to a home in the city that has processed water that includes chlorine. I’ve heard chlorine inhibits the bacteria growth needed for fermentation.
Yes, I am on well water so use the water from the tap. I would like use city water. You are correct that it will inhibit the bacteria growth. I would use filtered water to feed your starter.
Yes! I buy it on Azure Standard. It is a grocery co-op where I purchase online and then go pick it all up at a drop location close to me. I buy most my bulk foods there. Here is their link below. I also have videos out on how to order from them and find a drop location. www.azurestandard.com/?a_aid=7bee10fba6
I love this video, but i have an unrelated gf sourdough starter question. I see you have an electric glass cooktop stove, and you are using a bath canner on it on day 3. I never used the bath canner they are selling around because they are made of aluminum and doesnt work well with the glass cooktop. Which one is yours, and are you using it on the glasstop? Also, how does it work for you if you do it on glass cooktop? Also, on day 4, whats that steel kettle looking on the spot where the canner was? (Just in front of the white kettle) 😊 thanks
I'm so glad you liked the video! I did have a glass top stove in this video and I have always used a traditional water bath canner on it. It always worked just fine for me! I am kind of a rebel, I even pressure canned on my glass top stove even though they say not to! lol On day 4 that steel kettle is my coffee perculator. I always make my coffee on the stove instead of in a coffee pot, it makes the best coffee! Here is the link. amzn.to/4fUNBrz
I tried to make a starter. After the first 2 feeds it was bubbly and rose nicely. After that I fed it and it is not hardly bubbly and hasn’t risen. It doesn’t seem moldy but I don’t know what to do??
My first thought is the warmth of your kitchen. If it is not moldy, it just seems inactive and not alive. Try putting it in a warm spot like the oven with a light on after you feed it. See if that helps. Sometimes it just takes more days then others to get one starter and that has to do a lot with each kitchens humidity and temperature.
I have never tried oat flour so I can’t say for sure. But my thoughts are that it would be a great substitution and should work great. Please let me know if you try it because I love to learn what others find to work as well!
Your’s is the fifth video on sour dough starter I’ve watched today. I’ve come to the conclusion that a sourdough starter is about like having a pet. You have to feed them, water them and discard their waste….😂😂😂
lol it very much is! The only difference is if you get tired of it, you can put it in the fridge for months to make it go to sleep.... you can't do that with a pet😉
I apologize if the video is inaccurate. The measurements are always discard all but 40g of starter, feed is 125g warm water, 65g sorghum flour, and 65g brown rice flour every day if it is on the counter.
My starter is about 3 mo old and it is super active. It is so active that i took out unfed starter from the fridge. There was less than half the jar left. I forgot to put it back in the fridge and 4 hrs later it had more than doubled and was overflowing. In fact, if my discard is left in the fridge for over 24 hrs it will have doubled. In the fridge! Is something wrong? Is this why my bread doesnt rise? Is my starter all bark and no bite?
@theranchershomestead8497 no. I started with 1/4 cup of cultured butter milk, 1/4 cup brown rice flour and water. I continued with brown rice and water. But after my 14 days, it didn't play nice with my bread because the flour was different. So then I started using half brown rice and half gf all purpose and water. It's been very happy. But when you said that gf doesn't rise like that, I worried that maybe I did something wrong.
@@theranchershomestead8497 I'm do sorry, I didn't realize I posted the same question on 2 different videos. Don't reply here because your other comment had more info. I don't want you to have to answer both. I apologize!
On your 3rd day of making Sour dough Gluten free bread. You have an awesome pot on your stove. Can you share where to buy it? How big is it? What is the material of pot? Thank you so much!!!
If I am watching the video correctly that is my water bath canner. I got it on Amazon years ago. I will link it, it comes with the tools to can and the wire rack inside for when you are canning. If you don't have to use it as a canner you can remove the wire rack and use it as a pot. It is a 21.5 quart canner. amzn.to/48Fhfh8
Hi. I don't know what I am doing wrong. My starter smells like alcohol! I am using the same flours as you and the same measurements. I am using a mason jar with the lid. What do I need to do differently?
It will not hurt it but it will no longer be gluten free. It will take several feedings to convert it completely over to a regular all purpose flour starter, but it is possible! Just remember it will no longer be gluten free so won't be able to be used in breads you are trying to make gluten free.
If you did 20g sorghum 20 g rice and then you would need at least 40g water. The next day you would have 80g of starter, then you would need to add at least 80g of flour, 80g water. The next day you would have 240 starter and would need to add atleast 240g flour and 240g water..... see why you need to discard.
i used bobs red mill brown rice flour for teh starter and then used King Arthur measure to measure to make the bread. The dough was gritty, It rose but baked into a brick.
In a pinch using all brown rice flour for the starter is ok, but I don't recommend it. To get the most alive and active starter I recommend using both sorghum flour and brown rice flour. The two grains combined work wonderful! I do not recommend using a measure for measure or gluten free all purpose flour blend when making anything with yeast, especially bread. You will never get the accurate texture. The reason is, gluten free blends are made up of many starches with some grains and you need more grains then starches in a bread. I would recommend using the recipe for my gluten free sourdough bread below, with the same flours I use to get the most accurate results! Happy baking! theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
Unfortunately it takes quite a bit of flour to feed it well and keep a good ferment. However, you don't just have to throw the discard away. It is great in pizza crust, pancakes, cookies etc! You just can't use it in bread.
I've been loving all of these videos and have begun my starter. Curious...I have done kefir, kombucha, etc, and during the fermentation process don't you want it to not be air tight with a lid, wouldn't you want something like a cheese cloth or other cloth to allow enough oxygen into the jar to help along the fermentation process?
Yes that is true in most cases but for whatever reason whenever I covered my gluten free starter and didn't have it air tight (only when getting started) it molded. I am unsure of the science behind that but the greatest success I have had is when I keep it airtight just to get it going. After that, I do not keep it sealed tight. Hope this helps!
I started my Starter today. I hope to have success. I’ve watched this video multiple times. The only thing I noticed was after adding the water to the flour my dough was so thick that some of the flour was not dissolved into the batch. So I added a bit more water to create a smooth blend. Wish me luck.
Good luck! Yes, definitely read your starter and add or remove accordingly. The temp and humidity of each kitchen is different so you will have adjust if needed.
I tried out with a rice flower and it was going really slow. So at the 8th day I decided to use chick pea flower instead of rice flour and it really kicked off. I kept the rice flour starter, just stopped out for chick pea flour.
I have never tried chickpea flour, but good grain flours like that will work!
Hello, I’m just learning how to do the GF sour dough starter. Can I ask you a question about your water? Are you on well water? I used to be on well water but moved to a home in the city that has processed water that includes chlorine. I’ve heard chlorine inhibits the bacteria growth needed for fermentation.
Yes, I am on well water so use the water from the tap. I would like use city water. You are correct that it will inhibit the bacteria growth. I would use filtered water to feed your starter.
Thank you, can you please let me know where you buy the brown rice as whole sale?
Yes! I buy it on Azure Standard. It is a grocery co-op where I purchase online and then go pick it all up at a drop location close to me. I buy most my bulk foods there. Here is their link below. I also have videos out on how to order from them and find a drop location. www.azurestandard.com/?a_aid=7bee10fba6
WHERE DID YOU GET THOSE BUCKETS?? They look amazing! I love the lids...do you have a link?
I love these buckets! I get them on Amazon. Here is the link with the gamma seal lids. amzn.to/3M0Ly8E
I love this video, but i have an unrelated gf sourdough starter question. I see you have an electric glass cooktop stove, and you are using a bath canner on it on day 3. I never used the bath canner they are selling around because they are made of aluminum and doesnt work well with the glass cooktop. Which one is yours, and are you using it on the glasstop? Also, how does it work for you if you do it on glass cooktop?
Also, on day 4, whats that steel kettle looking on the spot where the canner was? (Just in front of the white kettle) 😊 thanks
I'm so glad you liked the video! I did have a glass top stove in this video and I have always used a traditional water bath canner on it. It always worked just fine for me! I am kind of a rebel, I even pressure canned on my glass top stove even though they say not to! lol On day 4 that steel kettle is my coffee perculator. I always make my coffee on the stove instead of in a coffee pot, it makes the best coffee! Here is the link. amzn.to/4fUNBrz
I tried to make a starter. After the first 2 feeds it was bubbly and rose nicely. After that I fed it and it is not hardly bubbly and hasn’t risen. It doesn’t seem moldy but I don’t know what to do??
My first thought is the warmth of your kitchen. If it is not moldy, it just seems inactive and not alive. Try putting it in a warm spot like the oven with a light on after you feed it. See if that helps. Sometimes it just takes more days then others to get one starter and that has to do a lot with each kitchens humidity and temperature.
Could I substitute oat flour for the brown rice flour? I don’t want the arsenic contained in the brown rice flour.
I have never tried oat flour so I can’t say for sure. But my thoughts are that it would be a great substitution and should work great. Please let me know if you try it because I love to learn what others find to work as well!
@@theranchershomestead8497 Thank you for the response. I will let you know!
@@pamelal3903 Did you try oat flour? 🙂
I know that oat flour does make wonderful bread. Another option is teff flour.
Your’s is the fifth video on sour dough starter I’ve watched today. I’ve come to the conclusion that a sourdough starter is about like having a pet. You have to feed them, water them and discard their waste….😂😂😂
lol it very much is! The only difference is if you get tired of it, you can put it in the fridge for months to make it go to sleep.... you can't do that with a pet😉
on the second say you didnt add water?
I apologize if the video is inaccurate. The measurements are always discard all but 40g of starter, feed is 125g warm water, 65g sorghum flour, and 65g brown rice flour every day if it is on the counter.
My starter is about 3 mo old and it is super active. It is so active that i took out unfed starter from the fridge. There was less than half the jar left. I forgot to put it back in the fridge and 4 hrs later it had more than doubled and was overflowing. In fact, if my discard is left in the fridge for over 24 hrs it will have doubled. In the fridge! Is something wrong? Is this why my bread doesnt rise? Is my starter all bark and no bite?
Wow that's amazing! Are you feeding it by following this recipe?
@theranchershomestead8497 no. I started with 1/4 cup of cultured butter milk, 1/4 cup brown rice flour and water. I continued with brown rice and water. But after my 14 days, it didn't play nice with my bread because the flour was different. So then I started using half brown rice and half gf all purpose and water. It's been very happy. But when you said that gf doesn't rise like that, I worried that maybe I did something wrong.
@@theranchershomestead8497 I'm do sorry, I didn't realize I posted the same question on 2 different videos. Don't reply here because your other comment had more info. I don't want you to have to answer both. I apologize!
On your 3rd day of making Sour dough Gluten free bread. You have an awesome pot on your stove. Can you share where to buy it? How big is it? What is the material of pot?
Thank you so much!!!
If I am watching the video correctly that is my water bath canner. I got it on Amazon years ago. I will link it, it comes with the tools to can and the wire rack inside for when you are canning. If you don't have to use it as a canner you can remove the wire rack and use it as a pot. It is a 21.5 quart canner. amzn.to/48Fhfh8
Thank you for your response. Really appreciate it. Love all your video also!!!
Hi. I don't know what I am doing wrong. My starter smells like alcohol! I am using the same flours as you and the same measurements. I am using a mason jar with the lid. What do I need to do differently?
Are you feeding it every day? Sometimes when it sits longer on the counter it will smell like alcohol. That usually is just the fermentation.
It's hungry. Not a bad thing.
can you make a gluten-free sourdough starter a regular starter by adding all-purpose flour to it? Will it hurt it?
It will not hurt it but it will no longer be gluten free. It will take several feedings to convert it completely over to a regular all purpose flour starter, but it is possible! Just remember it will no longer be gluten free so won't be able to be used in breads you are trying to make gluten free.
Can we do 20grams of each sorghum and Brown rice flour and not discard it the next day?
I would always discard. That will give you the strongest starter!
If you did 20g sorghum 20 g rice and then you would need at least 40g water. The next day you would have 80g of starter, then you would need to add at least 80g of flour, 80g water. The next day you would have 240 starter and would need to add atleast 240g flour and 240g water..... see why you need to discard.
i used bobs red mill brown rice flour for teh starter and then used King Arthur measure to measure to make the bread. The dough was gritty, It rose but baked into a brick.
In a pinch using all brown rice flour for the starter is ok, but I don't recommend it. To get the most alive and active starter I recommend using both sorghum flour and brown rice flour. The two grains combined work wonderful! I do not recommend using a measure for measure or gluten free all purpose flour blend when making anything with yeast, especially bread. You will never get the accurate texture. The reason is, gluten free blends are made up of many starches with some grains and you need more grains then starches in a bread. I would recommend using the recipe for my gluten free sourdough bread below, with the same flours I use to get the most accurate results! Happy baking!
theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
@@theranchershomestead8497 what about white or sweet rice flour
Perhaps I am the last one to arrive to the party...Why do you use so much flour if you are only going to discard it?
Unfortunately it takes quite a bit of flour to feed it well and keep a good ferment. However, you don't just have to throw the discard away. It is great in pizza crust, pancakes, cookies etc! You just can't use it in bread.
you should grind your own flour sweetie!
I do! For the purpose of this video I didn't show it but I usually always grind my own flour🙂