For my starter and gf bread I use King Arthur’s Gluten Free 1-to-1 (measure for measure) all purpose flour. You could try with their bread flour but keep in mind their bread flour is not as easily accessible and their bread flour is “gluten free” but technically contains wheat which would not make it safe for anyone with a wheat allergy.
I followed your starter recipe. I’m on day 10 and I can proudly say, my started exploded out of the container when I fed it enough to make your bread recipe! The bread came out amazing! Thank you so much for making this so easy!
This makes me so happy to hear! Thanks for your support. It’s great that we can be on this baking journey together. Be sure to check out my detailed video about maintaining your starter now that it’s established.😊
I want to say thank you. I tried to make my starters previously few times and somehow they never worked for me. I found your chanel and decided to try again. It worked and my sourdough starter has overflown! It's a very beautiful, bubbly, happy active starter.
it always made me so nervous when I was finding people without celiac/intolerance giving gluten-free sourdough starter recipes. As someone part of the celiac crowd I'm super glad I found this!!! thank you so much I can't wait to try it
I’m sorry to hear that. 😢 Unfortunately, neglecting a regular feeding can lead to imbalance in the microbial environment. This is especially easy to do when just starting out and the good bacteria is still forming. When you start again be sure keep watch that it’s also in a place with consistent humidity and temperature. Some people will have a more difficult time than others just due to where they live. Once the starter is very healthy and thriving a couple months in, it becomes a bit more resilient.
I had to return to let you know that my starter was the bomb! This is the first time EVER my starter rose out of the jar!!!!! Your technique was easy and I'm so excited to now bake the bread!❤❤❤
Im excited to finally try making sourdough breads. I like the simplicity of this starter. I have two questions. First, during this process of feeding the starter each day, we're not refrigerating the starter. we're keeping it out on the counter, right? I ask only because I've heard that starter shouldnt be kept out for more than 24 hours. My second question is, do the flours in the starter have to be the same as the flours used in the bread recipe? Thanks!
Hi there! Yes, the starter will be kept on the counter(or a warm, draft free place). Some people will keep theirs in the oven, just be sure not to preheat the oven with it inside. I have a different video all about starter maintenance as well. As for different flours, I would stick with one flour, at least when establishing the starter, than if you’d like to use different flours you could do so. I feed my starter and bake bread with King Arthur Gluten Free Measure for Measure flour. I find it to be the best 1-to-1 for bread making. Hope this helps!! 😊
I have used a couple other blends before and the results aren’t the same, but similar. I haven’t done a starter with other blends but have baked bread with them before. The biggest difference is some will absorb more water than others. This usually means I use my recipe for bread but pay attention to how much water I add at the end. The dough is very telling with consistency so watching the consistency (even with the starter) is important.
Hi, I used the exact brand and measurements for the gf starter and it didn't work. It didn't rise/double on day 5 like in your video. The consistency is like pancake batter, but not bubbly. Is there a way to save it and get it active? It's summer so our home isn't cold inside. Any idea why it may not have worked?
Hi there! I’m sorry to hear you’re having some struggles with your starter. To be honest, I have not had anyone follow my “recipe” exactly and it not work out. We can do some troubleshooting though! What type of container do you have the starter in? It will need to breathe without being drafty or completely closed. At day 5 are you noticing a sour smell/reaction at all? By this point it should have the sour smell starting. Do you live in a city/ have city water that is treated with a lot of chemicals? This could be killing off the good bacteria causing it to die. You would need to be using filtered water. Have you made sure you haven’t skipped any feedings/ spaced them out too long?
Somewhere without a ton of air flowing by/temperature change. Don’t leave it somewhere like inside a front door or right under a fan that’s very windy. Many people will store it in their oven as a warm, draft free place. However, just be careful not to preheat the oven with it inside.
I’m on Day 4….it’s performing as you state - but I’m using Bob’s Red Mill 1 to 1 (as I had some leftover)…..have you heard of people having success with it? The only difference I see is that BRM has xantham gum and KAF does not…..what’s your opinion? And thank you kindly!
So happy to hear it’s going well! I have occasionally fed my started BRM when I don’t have any KA with no problems. So you should be fine. I haven’t baked any bread with BRM recently following my recipe so I can’t guarantee if the results will be exactly the same but you’re welcome to try.😊
Can you tell me the size of the jar you transfer to with the locking lid? I’m having difficulty finding one smaller than a gallon, but bigger than a quart. it doesn’t look to me like yours is a gallon size, it’s just hard to tell for sure from the video. Thank you for your video, I’m on day 6 today so I’m so excited to see how it all ends up!🎉
If you’re just baking bread you won’t necessarily need a larger jar. I have mine in a large jar because I use a lot of sourdough for everything. My jar is a half gallon Ball latch jar from Walmart. It works wonderfully!
@@simplycherishedlife Thank you!! I will check there. I am VERY new, like just saw your videos last week and committed to try again but the plan is to make all the things sourdough so I'm probably going to need a bigger jar if all goes well!😆
Usually if you’re getting some water settling it’s at the top and it just get mixed right in before feeding or using. If it seems like too much liquid, I would cut back how much water you add at each feeding. You want a thick pancake batter like consistency. Sometimes humidity or the environment in a house can affect the starter.
Hi I started gf starter with brown rice flour. It was good till day 5 little bubbly and all. But after that became dense and not rising. I followed different recipe with 1tbsp flour to 1 tbsp water. Please advise. Thanks
I haven’t made a starter with brown rice flour, only a blend. However, if you’re on day 5 and it’s bubbly you could use some in a discard recipe and then give it a nice big feeding. By day 5 the feeding should be more than 1 tbsp because you want to be sure you’re adding enough to “feed” all of the current starter.
Hi, I just started making my own gluten free sourdough starter using your recipe. It went well, my first loaf was not a great success but I think that was due to it being my first time. It didn't cook all the way through. It went wrong where I assumed I would just use what was left and start the process over -almost like day one but with the little remaining starter I had. I also assumed I would continue to leave it on the counter and feed it every day. It grew mold. What is your process after your starter has been used and you now need to replenish it and make bread the following week, for example, or in two weeks?
6:00 After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed at least 6-8 hrs before you'd like to bake. If you plan on baking again soon after using, then feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. If storing in the fridge for an extended period you might notice a liquid on top it called "hooch" which is not mold. If you image search you can see what that looks like. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating some(l have a video on this I'll get out soon.) There is definitely a learning curve with the first few loaves, just jeep going Hope this helps!
I use to make sourdough bread before and for the time i didn’t use it ,i was feeding it once a week for maintenance in the fridge and worked great for 3 years until one day electricity went off for 9 days at my place so i have to throw it away !! First attempt since then with your method of feeding with all purpose flour and so far at day 6 it as triple in size ! Can’t wait to bake your cinnamon rolls with it by tomorrow !! Thank you do much for your sharing and keep on !!! ❤
Hello, after using the sourdough starter in your first recipe once it's fully done, where do you store the remaining starter? Do you feed it once, and then place it in your fridge for the next time you want to use it? If so, does it need to sit out prior to baking after taking it out? If not putting it in the fridge, do you let it sit on the counter after feeding it until your ready to use it next, and not touch it?
6:00 Hi! After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed it at least 6-8 hrs before you'd like to bake(depending on your house temp). If you plan on baking again soon(within 24 hrs), feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. You would put it in the fridge after using, take it out and feed it the night before or at least 6-8 hrs before you want to use it. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating some(l have a video on this I'll get out soon.) Hope this helps! Happy baking! 😊
So I’ve started a starter and have got it pretty active with bob’s red mill gluten free all purpose flour but I think I would like to switch to this flour. How would you suggest I do my ratio? I’m attempting my first loaf today but it’s not looking too hot 😂
How old is the starter? Have you used it and are not just trying to switch to a different flour? I have a different video on maintaining a starter that might be helpful to you!
Thanks for the vdo.. trying it with Bob's brown rice flour. Was active till day 4 and it died off.. now at day 7, still trying to feed 1:1 ratio. Hoping it will rise back..
My only thought is that the flour might have had a hard time keeping going. Sorry I haven't tried it with just rice flour. If need be you can try discarding a bit and doing an even bigger feeding. The rice flour might respond better to that. I would also try keeping it somewhere slightly warmer and not breezy. The rice flour is probably just responding differently than the all purpose blend I used.
Thank you Kira for your simple instruction. Reminds me of making Sourdough bread with wheat flour. Bought a book recently that make it seem lik a science project - and starter was very weak. Yours looks great & I am now going to do some baking!!!
There’s definitely some science involved but I feel like most people make it way more complicated than it needs to be. I’m sure hundreds of years ago people weren’t measuring out their sourdough to the exact gram like we are today.🤣
Hi! I don’t know their exact blend proportions as that’s proprietary but if you have access to another 1-to-1(measure for measure) gluten free flour you could try that instead.😊
Do you have a full recipe typed up that i can save? I just made the starter this morning. This is my 1st time trying a sourdough starter, wish me luck.
So happy you found my channel! I live in the country on a well with a large whole home filtration system so I just my water straight from the tap with no problems. If you live somewhere with additives like chlorine and fluoride you might want to try filtered water so the chemicals don’t kill off the wild yeast/good bacteria in the starter.😊
Oh no! Look up some pictures of hooch to familiarize yourself with it and not confuse it with mold. If it is actually mold, be sure when you start over you’re keeping it somewhere with a fairly consistent temperature, not too hot and not too cold. Many people use their oven to store their starter.
How long do you think you can store this in the fridge without touching it before t goes bad? a week? two weeks? How does one know when its not good to use anymore? Good video and nice recipe tho!
The longest I have stored a starter in the fridge without any mold forming was about a month(out of experimentation). Storing in the fridge is great for someone who maybe only wants to use it once a week to bake a loaf of bread. I have another video on my channel all about maintaining your established starter. I go into detail about daily and weekly feedings as well as how to dry it out for long term storage. Hope this helps!! 😊
I am still trying to set up the Starter. My 1st was with wrong flour (chappati flour from Indian store).This mixture stank. My 2nd was with right brown rice flour (Anthony's brand from Amazon). It stopped bubbling day 4 or 5, after temperature at oven get lower 75 F during night, because I used oven door a little open to keep temperature between 75 an 85 F as I saw from other youtuber. This 3rd Starter I decided to keep oven door closed. Temperature is usually around 90 F inside the oven with light turned on. Yesterday was day 8 and I was waiting for ordered from Amazon Psyllium Husk Powder and Baking Powder. These are arrived late evening. Starter had small bubbles and I decided today is the Day. There was not place to add flour and water to the jar. I left 350 ml of mix after I discarded starter and I added 1 cup of flour and 1 cup of water. As a result I had 750 ml of starter. This morning the Starter has no bubbles and I see 50 ml of water collected above the mix. What to do? Can I bake? DO I need to wait for bubbles before baking? Is it dead?
Hi there! I think I’m a little lost on where you currently are stuck. It seems like you might be following a few different methods of establishing a starter. Are you using an all purpose(1-1) gluten free flour blend like I am? If not, different flours can react significantly different both in the starter and the bread. If you are using a 1-to-1 flour when you discarded and fed again it should be bubbly and active by the 12 hr mark. If not, then I would say it’s not established yet. Even once a started is well established, it can take a month or so of frequent feedings for it to begin reaching its full potential.😊
@simplycherishedlife It happened!!! Today is day 16 of the brown rice starter, and it became 1.5 times bigger with good bubbles. I used your instructions for the first 7 days. Then I saw excessive water and changed recepie for day 10 and after to 1 cup of flour and 3/4 cup of water for feeding. My next question: do I need to plan a whole day for my first bread? Where can I see your routine? Like morning, afternoon, evening. Thank you!
On day 3 you say 3 tbsp of flour, 2 tbsp water but wrote down 2 tbsp flour, 2 tbsp water. I'm assuming it is 2 tbsp. Let me know. Thanks!
Thank you! I didn’t even catch that. Yes I did 2 and 2 as well as typed 2 and 2 but for whatever reason said 3. 🙈
@@simplycherishedlife I figured. Thanks!!!
Is flour bread flour, self raising or plain? Thank you
For my starter and gf bread I use King Arthur’s Gluten Free 1-to-1 (measure for measure) all purpose flour. You could try with their bread flour but keep in mind their bread flour is not as easily accessible and their bread flour is “gluten free” but technically contains wheat which would not make it safe for anyone with a wheat allergy.
I followed your starter recipe. I’m on day 10 and I can proudly say, my started exploded out of the container when I fed it enough to make your bread recipe! The bread came out amazing! Thank you so much for making this so easy!
This makes me so happy to hear! Thanks for your support. It’s great that we can be on this baking journey together. Be sure to check out my detailed video about maintaining your starter now that it’s established.😊
Thank you for making this his so simple and straightforward. Gluten free flour is too expensive to be throwing any of it away, so this perfect!
So true! Glad it was helpful!😊
Cheers :}
I want to say thank you. I tried to make my starters previously few times and somehow they never worked for me. I found your chanel and decided to try again. It worked and my sourdough starter has overflown! It's a very beautiful, bubbly, happy active starter.
So happy it worked out well for you!! It makes me very happy to hear people having success.😊
Thank you. Every other recipe is ridiculously intricate and intimidating. Yours is so easy and fool proof. Thank you ❤
Absolutely! You’ll be baking in no time. Be sure to check out my bread recipe once your starter is ready 😊
it always made me so nervous when I was finding people without celiac/intolerance giving gluten-free sourdough starter recipes. As someone part of the celiac crowd I'm super glad I found this!!! thank you so much I can't wait to try it
Completely agree! So happy you’re here.
i missed one day of feeding and it's growing a lot of mold.. can you tell me why?
I’m sorry to hear that. 😢 Unfortunately, neglecting a regular feeding can lead to imbalance in the microbial environment. This is especially easy to do when just starting out and the good bacteria is still forming.
When you start again be sure keep watch that it’s also in a place with consistent humidity and temperature. Some people will have a more difficult time than others just due to where they live.
Once the starter is very healthy and thriving a couple months in, it becomes a bit more resilient.
I just started yesterday 😍😍 your instructions are very easy Thank you 😊
So exciting! You’ll be baking in no time😊
I had to return to let you know that my starter was the bomb! This is the first time EVER my starter rose out of the jar!!!!! Your technique was easy and I'm so excited to now bake the bread!❤❤❤
Comments like this make me so happy! You’re ready to head over to my bread recipe now.🎉 You will be enjoying wonderful bread in no time!🥰
Im excited to finally try making sourdough breads. I like the simplicity of this starter. I have two questions. First, during this process of feeding the starter each day, we're not refrigerating the starter. we're keeping it out on the counter, right? I ask only because I've heard that starter shouldnt be kept out for more than 24 hours. My second question is, do the flours in the starter have to be the same as the flours used in the bread recipe? Thanks!
Hi there! Yes, the starter will be kept on the counter(or a warm, draft free place). Some people will keep theirs in the oven, just be sure not to preheat the oven with it inside. I have a different video all about starter maintenance as well.
As for different flours, I would stick with one flour, at least when establishing the starter, than if you’d like to use different flours you could do so. I feed my starter and bake bread with King Arthur Gluten Free Measure for Measure flour. I find it to be the best 1-to-1 for bread making. Hope this helps!! 😊
Can I use any GF flour with this ratio ? Or different flour needs different ratios
I have used a couple other blends before and the results aren’t the same, but similar. I haven’t done a starter with other blends but have baked bread with them before. The biggest difference is some will absorb more water than others. This usually means I use my recipe for bread but pay attention to how much water I add at the end. The dough is very telling with consistency so watching the consistency (even with the starter) is important.
Hi, I used the exact brand and measurements for the gf starter and it didn't work. It didn't rise/double on day 5 like in your video. The consistency is like pancake batter, but not bubbly. Is there a way to save it and get it active? It's summer so our home isn't cold inside. Any idea why it may not have worked?
Hi there! I’m sorry to hear you’re having some struggles with your starter. To be honest, I have not had anyone follow my “recipe” exactly and it not work out. We can do some troubleshooting though!
What type of container do you have the starter in? It will need to breathe without being drafty or completely closed.
At day 5 are you noticing a sour smell/reaction at all? By this point it should have the sour smell starting.
Do you live in a city/ have city water that is treated with a lot of chemicals? This could be killing off the good bacteria causing it to die. You would need to be using filtered water.
Have you made sure you haven’t skipped any feedings/ spaced them out too long?
What does it mean "draft free" place? I tried to translate, but the translation does not make sence.
Somewhere without a ton of air flowing by/temperature change. Don’t leave it somewhere like inside a front door or right under a fan that’s very windy. Many people will store it in their oven as a warm, draft free place. However, just be careful not to preheat the oven with it inside.
Thank you! I’m excited to try this! I’m new to the gluten free crowd and would love to see more of your gluten free sourdough recipes.
So exciting! Be sure to subscribe and turn on the notification. I have many more gf sourdough recipes coming soon.
I’m on Day 4….it’s performing as you state - but I’m using Bob’s Red Mill 1 to 1 (as I had some leftover)…..have you heard of people having success with it? The only difference I see is that BRM has xantham gum and KAF does not…..what’s your opinion? And thank you kindly!
So happy to hear it’s going well! I have occasionally fed my started BRM when I don’t have any KA with no problems. So you should be fine. I haven’t baked any bread with BRM recently following my recipe so I can’t guarantee if the results will be exactly the same but you’re welcome to try.😊
Tried thr bob mill brown rice and it sucked
Can you tell me the size of the jar you transfer to with the locking lid? I’m having difficulty finding one smaller than a gallon, but bigger than a quart. it doesn’t look to me like yours is a gallon size, it’s just hard to tell for sure from the video. Thank you for your video, I’m on day 6 today so I’m so excited to see how it all ends up!🎉
If you’re just baking bread you won’t necessarily need a larger jar. I have mine in a large jar because I use a lot of sourdough for everything. My jar is a half gallon Ball latch jar from Walmart. It works wonderfully!
@@simplycherishedlife Thank you!! I will check there. I am VERY new, like just saw your videos last week and committed to try again but the plan is to make all the things sourdough so I'm probably going to need a bigger jar if all goes well!😆
@hondahouse5870 so exciting! It’s a fun journey.🤗
Is water at the bottom of the starter OK? What do I do with it?
Usually if you’re getting some water settling it’s at the top and it just get mixed right in before feeding or using. If it seems like too much liquid, I would cut back how much water you add at each feeding. You want a thick pancake batter like consistency. Sometimes humidity or the environment in a house can affect the starter.
Hi I started gf starter with brown rice flour. It was good till day 5 little bubbly and all. But after that became dense and not rising. I followed different recipe with 1tbsp flour to 1 tbsp water. Please advise. Thanks
I haven’t made a starter with brown rice flour, only a blend. However, if you’re on day 5 and it’s bubbly you could use some in a discard recipe and then give it a nice big feeding. By day 5 the feeding should be more than 1 tbsp because you want to be sure you’re adding enough to “feed” all of the current starter.
Hi, I just started making my own gluten free sourdough starter using your recipe. It went well, my first loaf was not a great success but I think that was due to it being my first time. It didn't cook all the way through. It went wrong where I assumed I would just use what was left and start the process over -almost like day one but with the little remaining starter I had. I also assumed I would continue to leave it on the counter and feed it every day. It grew mold. What is your process after your starter has been used and you now need to replenish it and make bread the following week, for example, or in two weeks?
6:00 After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed at least 6-8 hrs before you'd like to bake. If you plan on baking again soon after using, then feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. If storing in the fridge for an extended period you might notice a liquid on top it called "hooch" which is not mold. If you image search you can see what that looks like. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating
some(l have a video on this I'll get out soon.)
There is definitely a learning curve with the first few loaves, just jeep going
Hope this helps!
I use to make sourdough bread before and for the time i didn’t use it ,i was feeding it once a week for maintenance in the fridge and worked great for 3 years until one day electricity went off for 9 days at my place so i have to throw it away !! First attempt since then with your method of feeding with all purpose flour and so far at day 6 it as triple in size ! Can’t wait to bake your cinnamon rolls with it by tomorrow !! Thank you do much for your sharing and keep on !!! ❤
Hello, after using the sourdough starter in your first recipe once it's fully done, where do you store the remaining starter? Do you feed it once, and then place it in your fridge for the next time you want to use it? If so, does it need to sit out prior to baking after taking it out? If not putting it in the fridge, do you let it sit on the counter after feeding it until your ready to use it next, and not touch it?
6:00 Hi! After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed it at least 6-8 hrs before you'd like to bake(depending on your house temp). If you plan on baking again soon(within 24 hrs), feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. You would put it in the fridge after using, take it out and feed it the night before or at least 6-8 hrs before you want to use it. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating
some(l have a video on this I'll get out soon.)
Hope this helps! Happy baking! 😊
May Christ Jesus be Your Lord Blessings to You from Canada
So I’ve started a starter and have got it pretty active with bob’s red mill gluten free all purpose flour but I think I would like to switch to this flour. How would you suggest I do my ratio? I’m attempting my first loaf today but it’s not looking too hot 😂
How old is the starter? Have you used it and are not just trying to switch to a different flour? I have a different video on maintaining a starter that might be helpful to you!
Will this same process work with a regular flour that's not gluten free?
I haven’t tried it as I have celiacs and only do gluten free but I don’t see why not.😊 I’d love to hear how it works out for you.
Thanks for the vdo.. trying it with Bob's brown rice flour. Was active till day 4 and it died off.. now at day 7, still trying to feed 1:1 ratio. Hoping it will rise back..
What type of environment are you keeping it in? Somewhere warm? Colder?
I left it at my kitchen top approx 27deg
My only thought is that the flour might have had a hard time keeping going. Sorry I haven't tried it with just rice flour. If need be you can try discarding a bit and doing an even bigger feeding. The rice flour might respond better to that. I would also try keeping it somewhere slightly warmer and not breezy. The rice flour is probably just responding differently than the all purpose blend I used.
@@simplycherishedlife thanks for the reply. Will try the discard method and revert back.
Thank you Kira for your simple instruction. Reminds me of making Sourdough bread with wheat flour. Bought a book recently that make it seem lik a science project - and starter was very weak. Yours looks great & I am now going to do some baking!!!
There’s definitely some science involved but I feel like most people make it way more complicated than it needs to be. I’m sure hundreds of years ago people weren’t measuring out their sourdough to the exact gram like we are today.🤣
Can it be done with rice flour or other?
I have not tried it with a single grain flour. I have heard that single grains like rice might not be as active but you’re welcome to try it out.😊
Iive in Africa and dont have that flour available. Could you tell me what they used for making it? Thanks
Hi! I don’t know their exact blend proportions as that’s proprietary but if you have access to another 1-to-1(measure for measure) gluten free flour you could try that instead.😊
This was so easy to follow. Idk why I've been intimated by making my own sourdough bread lol but this seems fairly simple!
Don’t be intimidated. 🥰 there’s a bit of a learning curve, but very worth it in the end!
Do you have a full recipe typed up that i can save? I just made the starter this morning. This is my 1st time trying a sourdough starter, wish me luck.
Sorry, I don’t have them on a website yet. I’m excited for you to start your SD journey.😊
Hi I too am coeliac and have just found you. Do you use filtered water? Thank you for sharing 🙏🏻🤗
So happy you found my channel! I live in the country on a well with a large whole home filtration system so I just my water straight from the tap with no problems. If you live somewhere with additives like chlorine and fluoride you might want to try filtered water so the chemicals don’t kill off the wild yeast/good bacteria in the starter.😊
@@simplycherishedlife thank you. Will do. Keep your fingers crossed for me 🤗
@zena-knittingbeans7973 so excited to hear how it goes for you! Let me know if you have questions.😊
@@simplycherishedlifeday 6 visible mould around the jar so have thrown out will try again 😮
Oh no! Look up some pictures of hooch to familiarize yourself with it and not confuse it with mold. If it is actually mold, be sure when you start over you’re keeping it somewhere with a fairly consistent temperature, not too hot and not too cold. Many people use their oven to store their starter.
How long between the feedings? 24hrs? Thank you:)
I did all of the feeds 24 hrs apart(give or take an hour).
How long do you think you can store this in the fridge without touching it before t goes bad? a week? two weeks? How does one know when its not good to use anymore? Good video and nice recipe tho!
The longest I have stored a starter in the fridge without any mold forming was about a month(out of experimentation). Storing in the fridge is great for someone who maybe only wants to use it once a week to bake a loaf of bread. I have another video on my channel all about maintaining your established starter. I go into detail about daily and weekly feedings as well as how to dry it out for long term storage. Hope this helps!! 😊
I am still trying to set up the Starter. My 1st was with wrong flour (chappati flour from Indian store).This mixture stank. My 2nd was with right brown rice flour (Anthony's brand from Amazon). It stopped bubbling day 4 or 5, after temperature at oven get lower 75 F during night, because I used oven door a little open to keep temperature between 75 an 85 F as I saw from other youtuber. This 3rd Starter I decided to keep oven door closed. Temperature is usually around 90 F inside the oven with light turned on. Yesterday was day 8 and I was waiting for ordered from Amazon Psyllium Husk Powder and Baking Powder. These are arrived late evening. Starter had small bubbles and I decided today is the Day. There was not place to add flour and water to the jar. I left 350 ml of mix after I discarded starter and I added 1 cup of flour and 1 cup of water. As a result I had 750 ml of starter.
This morning the Starter has no bubbles and I see 50 ml of water collected above the mix. What to do? Can I bake? DO I need to wait for bubbles before baking? Is it dead?
Hi there! I think I’m a little lost on where you currently are stuck. It seems like you might be following a few different methods of establishing a starter.
Are you using an all purpose(1-1) gluten free flour blend like I am? If not, different flours can react significantly different both in the starter and the bread.
If you are using a 1-to-1 flour when you discarded and fed again it should be bubbly and active by the 12 hr mark. If not, then I would say it’s not established yet.
Even once a started is well established, it can take a month or so of frequent feedings for it to begin reaching its full potential.😊
@@simplycherishedlife Thank you for quick answer. And yes, I am using other flour (brown rice). Will order same flour as yours right now.
Hopefully that should give you a better results! Different flours can definitely yield different results.
@simplycherishedlife It happened!!! Today is day 16 of the brown rice starter, and it became 1.5 times bigger with good bubbles. I used your instructions for the first 7 days. Then I saw excessive water and changed recepie for day 10 and after to 1 cup of flour and 3/4 cup of water for feeding.
My next question: do I need to plan a whole day for my first bread? Where can I see your routine? Like morning, afternoon, evening. Thank you!
i would like to print recipe
My blog is coming very soon!😊
Thank you beautiful girl xoxo