Easiest GF Sourdough Starter

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A smaller portion recipe to help you to create the Easiest GF Sourdough Starter-in only 7 days! If you’ve already made one in the past, but it got mouldy or dry, this zero-waste method will be perfect for trying! One cup of GF brown rice flour, fresh lemon juice, water and a little patience are all you’ll need to get it going!
#glutenfreesourdough #glutenfreesourdoughstarter #wildyeast
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Recipe Post (Easiest GF Sourdough Starter):
» www.freshisreal.com/easiest-g...
Step-by-Step Printable 1-Pager (also in recipe post):
» bit.ly/3i9uIEm
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INGREDIENTS/TOOLS:
- 1 cup GF brown rice flour (120g)*
- 2 teaspoons fresh lemon juice
- Water (spring or filtered), room temperature
- Cover (bowl/plate, plastic/fabric wrap)
- Small soup bowl (1-2 cups)
- Chopstick (wood or plastic)
- Small silicone spatula
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Get the FULL INSTRUCTIONS here:
» www.freshisreal.com/easiest-g...
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Don’t forget to SUBSCRIBE to my CHANNEL!
» Subscribe: ru-vid.com...
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» JOIN US! Facebook Gluten-Free Vegan Baking Group: bit.ly/2EJIBEQ
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DISCLAIMER:
This description contains Amazon affiliate links. If you click, follow and make a purchase from a link, I will earn a small commission at no extra cost to you. Thank you for your support!
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MORE GF SOURDOUGH STARTER RECIPE VIDEOS:
Sourdough Brownies
» • MAPLE HEMP BROWNIES | ...
Sourdough Discard Chips, Cereal Snack & Crackers
» • EASY Sourdough Cracker...
MORE GF SOURDOUGH BREAD VIDEOS:
Wild Yeast Bread
» • How to Make WILD YEAST...
Buckwheat Sourdough Loaf
» • BUCKWHEAT SOURDOUGH LO...
Simple Sorghum Sourdough
» • Simple Sorghum Sourdou...
GF Sourdough Without Psyllium
» • Gluten Free Sourdough ...
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» Website: www.freshisreal.com
» Instagram: / freshisreal_
» Pinterest: www.pinterest.ca/freshisreal/
» Facebook: / freshisreal
» Facebook Gluten-Free Vegan Baking Group: bit.ly/2EJIBEQ

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Опубликовано:

26 июн 2020

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Комментарии : 220

@FreshisReal 4 года назад

Hi, bakers and yeast makers! Here they are, the NEW instructions for the smaller portion GF Sourdough Starter (Zero-Waste-YAY)! Link: www.freshisreal.com/easiest-gf-sourdough-starter/ I hope this video will be helpful and show you just how easy it can be to make your own homemade Wild Yeast/Sourdough Starter! Let me know what you think and if you try this recipe!

@marasantos202 3 года назад

Fantastic!!! Thank you! Blessings

@virtuousmountainwoman 2 месяца назад

Thanks, I have started to use a more solid starter because it reduces waste and I notice the yeast is more stronger. 🎉

@annoommen7278 Год назад

Thanks for this GF starter video!!this is just awesome 👌

@Sbannmarie 3 месяца назад

Excellent video. Thanks!

@Nina_balance 3 года назад

Thank you for sharing, i love that you use lemon juice, i will try this 😊

@seanproinsias 3 года назад

Thank you so much for this and for the helpful print out.

@chantalsecoursSOS 3 года назад

I'm glad it's helpful! Let me know if you have any questions once you start! Have fun with the process!

@lizmohammed8052 Год назад

Hi chantal thanks for video it was simple and very helpful in helping me in creating my gluten free sourdough starter

@virtuousmountainwoman 2 месяца назад

Very helpful video. Thanks very much.🎉

@starjade241 4 месяца назад

Hi there I watchers many videos on making a starter and I have to say yours was the easiest and I was super successful and enjoyed crepes and pancakes and cookies, I am a little nervous to make the bread however and I don’t know why lol lol. I felt like the lemon juice helped alot and also added caraway seeds and it really bloomed . I subscribed to your channel and could you share your first time making GR sourdough bread . Thank you so much

@lynerutkowski901 4 года назад

Chantal, I love your recipes! You make it look easy and not intimidating. I can’t wait to make my sister and brother gluten free bread. Thanks again for sharing your knowledge and recipes! I really appreciate it. I’m starting with your very easy brown rice starter. 👍

@FreshisReal 4 года назад

Thank you, Lyne, for your message! I try my best to simplify processes enough to encourage anyone to try! Let me know how it goes! Have a great day!

@melodeelucido1446 2 года назад

Excellent video!! I love the simple step by step. This cleared up some of my questions. Thank you so much! New sub

@FreshisReal 2 года назад

Thank you, Melodee, I'm glad it was helpful!

@easyartrecords2751 2 года назад

Thank you. Giving it a try. :)

@jueroro 3 года назад

Amei maravilhoso

@vkazhdan 3 года назад

Thank you!

@FreshisReal 3 года назад

My pleasure! I'm happy that you found my recipes!

@TomokoAbe_ Год назад

it stores very well in the refrigerator

@masterpt2 Год назад

Brilliant 🎉

@umarani9687 3 года назад

Chantal, you are the best. I have made gluten free sourdough starter for the first and it turned so well , am gonna make the bread now 😊

@FreshisReal 3 года назад

That's great! Thank you for your comment! I'm so happy you created your first GF starter successfully! Let me know how it goes with the bread!

@umarani9687 3 года назад

Hi Chantal , bread turned amazing too , but I realized that I had a bread pan which was broader , planning to get a regular loaf tin so that the rise will be more vertical . Apart from the it is great . Thank you 😊 Chantal

@samuel.8757 3 года назад

Great video!

@FreshisReal 3 года назад

Thanks!

@michealdraconis6179 3 года назад

Thank you very much for this video I need it for making tortillas

@FreshisReal 3 года назад

You're welcome! Let us know how goes when you do make your tortillas with GF sourdough starter ;)

@OurBucketListHasHoles 3 года назад

Hi Chantel 🤗 Thank you for all the great GF/DF cooking videos! They have made my life alittle easier lol. Now I can tackle this type of starter. I’m so used to baking and cooking with wheat and dairy for the last 40yrs that it’s like starting all over again at 60 lol. Your channel is amazing and again I thank you so much. Peace and take care-Debbie

@rosewood513 Год назад

It is 2022, I hope you see my comment. I can't thank you enough for your videos. I was gluten-free for some time but just a few days ago I found I cannot consume eggs, milk, sugar or high oxalate foods either. That doesn't leave much... I have always wanted to do sourdough but never had the time. I live alone and do not want to waste this so I decided to ask my Facebook friends in my town if they could use my excess. Of course, free of charge. I hope you don't mind. This looks pretty straightforward, and since I have lots of bread-baking experience, I don't see any problems. I will check out all your other videos. Thanks for doing all the work for US!

@Rainbowmetric 3 месяца назад

There is SO much you can do with discard! I make "pancakes" with mine! When you are doing your discard, just heat up a pan with a touch of oil, sprinkle on some salt, pepper, garlic, whatever! you can eat them right away, or I like to put them in a freezer bag with some parchment paper between so I can turn them into little pizzas later. Great mid-day snack

@shelleynobleart 4 года назад

You're so dear and patient. This couldn't be more clearly described. I tried your other instruction in the mason jar and guess it worked even though I ran out of patience and only fed the starter once per day. I found it interesting and easy to understand thanks to you but the whole thing ultimately confuses me and I guess isn't for me to do very often. I still have 2 jars of my first attempt at it in the fridge and if starter spoils or shouldn't be used after so long then I don't think starter making is for me. But thank you so much.

@FreshisReal 4 года назад

Thank you so much, Shelley, for your feedback, I appreciate it! Don't give up on the process. Find a feeding and maintenance/refreshing schedule that works for you. And remember that you can use some starter in pretty much any recipe that you would typically include flour.

@Alien2799 8 месяцев назад

Wonderful! Thank you so much :) When you make the pancakes from the discard do you add anything else to it before you pour it in a frying pan? Any other ideas on what to do with the discard?

@garypostell5268 Год назад

Wow that looks different than reg sourdough starter 💯👍

@cassandracarranza2397 3 года назад

Day 6: I decided to follow this recipe exactly, except I am using Bob’s Redmill gluten free 1 to 1 baking flour. I was not sure if it would work with this recipe since the Bob’s website has their own version of how to make a starter with that flour. So far it’s working, it’s starting to smell a touch bit sweeter now, before it just smelled like wet hot garbage 😂 warning IT WILL SMELL NASTY. Trust me as long as you don’t see mold and there are some bubbles, you’re doing it right! I had my mom who is way more of an expert compared to me smell it and she said it’s smelling right! So it seems you can substitute for the brown rice flour. I just didn’t have any brown rice flour and I’m lazy and didn’t wanna go get some lol. I’ll be back with updates to let y’all know how it’s gonna bake in the oven and taste! ( P.S. I’m deciding to use the Bob’s gluten free 1 to 1 sourdough boule recipe on their website, all I have is the gluten free 1 to 1 flour so 😂 I’m gonna use the recipe that will work with the flour I have!!)

@FreshisReal 3 года назад

Thank you Cassandra for letting us know! And, yes keep us posted!

@haileecoral Год назад

Did this work I'm thinking of trying it

@cassandracarranza2397 Год назад

@@haileecoral It worked! It wasn’t the tastiest though 🤷🏽‍♀️ so maybe there are better recipes to try.

@Manaviecreations Год назад

@@cassandracarranza2397 Does that Bob’s have garbanzo flour? Maybe the intense flavor came because of that?!? 😊

@victorm.montagner3729 3 года назад

Chantal, thanks for sharing all your knowledge, the videos and vibes are great! Do you know if I can do my starter just with buckwheat flour? I'm just in love with this seeds! Cheers!

@FreshisReal 3 года назад

Hi Victor! Of course you can! Buckwheat flour is sometimes a little trickier to get going and maintain but it's definitely possible! And if you can mill fresh buckwheat groats into a fine flour it can work very well too!

@victorm.montagner3729 3 года назад

Yes! Today is the 6th day and I realised that the starter was much more responsive and active when I was using the Groats freshly milled in the first days. Gonna keep trying with it then. Regards from a Brazilian in Australia. 😂😍

@senyagwynn8121 9 месяцев назад

I'm excited to try sour dough starter!! I'm also nervous!! Lol....

@atipicamentesaudavel 2 года назад

your hands are so beautiful and skilled

@dinahscarlett307 2 года назад

Your starter looks really good and my husband wants to start creating and working with it. One question he had relates to aerobic or anaerobic, you cover with cling film in the bowl but for long term in a jar, do you have a venting lid or a sealed lid? Thanks

@FreshisReal Год назад

Hi! When I have my GF starters in larger glass jars I always cover with a breathable bamboo cover. Even when I store the starter in the fridge, I always keep my paper bamboo covers on. For myself, it's helps keep the mold away. I find that when jars are sealed with lids, there's no air and I feel that doing so could promote bad bacteria to grow. But some people use lids and it works for them so you could give both a try.

@tanjowil9743 3 года назад

Day 1. I've made my first patch with organic brown rice flour, water and tablespoon of lemon juice.

@FreshisReal 3 года назад

Good luck! Have fun with the process! ;)

@deborahphamvanxua2047 2 года назад

Hi! Thanks for this useful video. I'm not quite sure about the process after the 8th day. Is there a page or a video with the instructions to follow for the second batch? I'm planning on baking regularly, possibly every week. I understand the process of the first week but I'm confused about how i'll maintain the sourdough after that. Also, you said to place it in a warm spot. Could it be the pantry for instance? Thanks!

@FreshisReal 2 года назад

Hi! Once your starter is ready, you can transfer it to a larger jar or sealed container if it's easier. Then you will need to continue feeding your starter based on your baking schedule. Did you see this video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-V5tw2PIRRY8.html) on How to maintain a GF starter? There's also this printable (bit.ly/2WmjaHm) from the original GF sourdough starter recipe that might be useful, it has tips at the end. Let me know if you have additional questions!

@kathym2563 2 года назад

Can I make sorghum sourdough the same way you made this sourdough?

@FreshisReal 2 года назад

Yes, for sure!

@naeemaalmaimaniyoutubechan2895 3 года назад

Was a nice video For how long I can keep it ? Should keep in refregrator or out side?

@FreshisReal 3 года назад

After it's ready, if you use daily you can keep it out at room temp. If you only bake with it once per week, store it in the refrigerator. Recipe post: www.freshisreal.com/easiest-gf-sourdough-starter/

@verenawisckow6471 2 года назад

Hi Chantal, Thanks for your videos- I am once again experimenting with sourdough 😊 I was just wondering a couple of things: First, is there a reason you use a chopstick to stir? Is wood better to stir than a normal spoon? And then secondly, could I use the same instructions for different flours like buckwheat, oat and normal rice? Thanks heaps!

@FreshisReal 2 года назад

Verena - I'm just seeing your message now! I use a chop sticks most of the time because I find it easier. I try not to use metal utensils just in case it messes with the good bacteria in the jar. If you have a small silicon spatula that fits into your jar, feel free to use it! As for GF flours, yes, you can use millet, GF oat, light buckwheat, sorghum, brown rice, etc. and follow pretty much the same instructions. The only main difference could be the amount of water you add. You want to pour enough into the jar to easily mix everything together. Kind of like pancake batter. If you add too much accidentally, stir in a little extra flour.

@nehasethi3312 3 года назад

Your recipe seems so easy and doable 🙂 thanks for sharing them🤗.. after going GF i miss my morning avocado toasts a lot.. your videos gave me some hope and super excited to try these recipes 😊💗 I have one question- Can i use the GF wild yeast to bake a wheat bread.?? Will the quantity of the yeast be different.?

@FreshisReal 3 года назад

Hi Neha! Thank you so much for your comment! You could definitely use a GF starter for baking wheat bread! I did read something about someone doing that a while back… I would have to find where so I could share the link with you, but yes, it's possible for sure!

@nehasethi3312 3 года назад

@@FreshisReal oh that will be great.. thank you..🤗

@nicholaslavorato1808 Год назад

Hi Chantal, Thank you for your help, You were correct it just took a little longer for the starter to rise and bubble. Thank you. I have gluten free buckwheat flour that Id like to make sourdough bread with. Do you have a video for making the bread with the starter you showed me how to create Thank you Nick

@FreshisReal Год назад

Hi Nicolas, have you seen the buckwheat sourdough bread recipe on freshisreal.com? www.freshisreal.com/buckwheat-sourdough-loaf-gluten-free-vegan/ Also, the 7-inch boule recipe makes a smaller loaf and it's great too, you can see it in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hnTmkqVnmiY.html

@preethamfarrell2358 Год назад

Thank you for this recipe and video. Could I use green banana flour or tigernut flour to create the starter?

@FreshisReal Год назад

Hi! Yes, you can. I've tried with green banana flour, and it worked, but it was more challenging to maintain and keep happy. I have a recipe for a cassava flour starter if you prefer to keep it grain-free. www.freshisreal.com/grain-free-sourdough-starter-g I can't remember if I tried with tiger nut flour, but I have baked with tiger nut flour many times. It's a wonderful grain-free (nut-free) flour.

@liseforgues5575 3 года назад

Je revient quand j aurais enfin réussi mon levain

@ricardosuarez7609 3 года назад

If by mistake I fed it on the third day with 1/4 cup of rice flour, should I leave it alone until the fifth day?

@rebeccahuber7824 2 года назад

So you don’t have to feed it every day? Just on day 4?

@mnoorlander9205 2 года назад

Where can i find your sourdough pancake recipe?

@shubhammishraaa 2 года назад

Hi Chantal Really enjoy this video ! Can we use any gluten free flour to make this starter

@FreshisReal 2 года назад

My favourites are brown rice flour, sorghum flour, GF oat flour, millet flour, light buckwheat flour, and cassava flour (also grain-free). Start with a single flour to create a new starter and then once it's established you can feed it other GF flours if you wish. Brown rice flour, organic if you can work very well so does sorghum flour.

@shubhammishraaa 2 года назад

Thank you so much for your advice and help😊❤️

@vilaisinturong6521 3 года назад

Hi, I just found your site, so I tried your started your method, but I started with all purpose flour since I don’t have all other flour that you mentioned. Hopefully, it work.. this is my first time...thank you..

@FreshisReal 3 года назад

Good luck! Let us know if it works with your GF all-purpose flour ;)

@chas4592 3 года назад

Mine has been good with all purpose unbleached flour.

@shlomitbahtmoshe7786 2 года назад

Question. Can I use white rice flour or arrowroot flour? Please and thank you!

@FreshisReal 2 года назад

Hi! I've never tried making a starter with white rice flour. Brown rice or even sorghum flour works well. I wouldn't try with arrowroot starch (flour). If you want to try with a starchier flour, cassava flour will work: www.freshisreal.com/grain-free-sourdough-starter-gf-v/

@gailferguson9717 3 года назад

This is my first time making sourdough

@nehasethi3312 3 года назад

Hi.. i am planning to make the yeast tonight.. fingers crossed 🤞i have a question.. You showed two methods in the video, can i use just one method or do i have to make both? Also, does both bowls yeast have to be combined to yeild 1cup of yeast.?? I hope my questions made sense, was a little confused 🙂

@FreshisReal 3 года назад

Hi! I feel like I've answered this question somewhere else. You only need to make one. Or do both if you want to experiment like I did. Both the version with or without lemon juice will work. The lemon juice simply creates a more pleasant aroma! One batch yields about 1 cup of yeast. Once you know which recipe you want to make, you will need to feed your starter more flour/water to create enough starter for the bread recipe. I hope that make sense.

@yes4yeshua 3 года назад

Hi, I just discovered your channel. When you say smell your starter what am I typically going to be looking for? Does each day change and does it go bad at any time? Thank you.

@FreshisReal 3 года назад

Hi Lise! I suggest smelling it because for the most part you will know if it's gone bad. It will smell horrible (sort of like vomit). If that happens, starting over will be best. Although, once I had a millet starter smell very different (a little off), I kept feeding it and within a few days the aroma was pleasant, yeasty and sweet. Depending on the GF flour you use, the overall smell will differ. If it smells sour, that's normal it can meant that it's ready for another feeding. If it smell too sour, I often suggest removing some before feeding again. If you try this recipe and add a little lemon juice it will help to make your starter smell very nice! Have a look at the recipe post, it should include more information to help you troubleshoot: www.freshisreal.com/easiest-gf-sourdough-starter/

@yes4yeshua 3 года назад

@@FreshisReal thk u so much for more descriptions. I haven’t begun yet. I am intrigued.

@lilianatimofte64 Год назад

Maybe it is a stupid question, but I will still ask (I have never made a starter before): how long can you maintain a starter and how? Every time you take a quantity you replace it wit flour and water?

@FreshisReal Год назад

Hi! All questions are great! If it doesn't get moldy, a happy starter could be maintained for years. So yes, regular use of the starter (bake with it as often as you can) and, of course feeding it flour and water to keep it going. So feed it, wait for it to get active, and use some in a bread recipe. Feed it again if your jar is almost empty, and store it in the fridge if you only bake with it occasionally. I recommend 1 to 2 feedings to get it super active once you remove it from the fridge, especially if you haven't baked with it for a while. Ideally, refresh your refrigerated starter (even if you don't bake with it) each week or two so it stays happy. I hope this helps.

@lilianatimofte64 Год назад

@@FreshisReal thank you soooo much for such a complete answer!

@marielaph404 2 месяца назад

I hope to read your reply. DO you have a video or instructions for Oat starter. I can't eat rice. Thank you!

@FreshisReal 2 месяца назад

Hi! You can use the same instructions for a GF oat sourdough starter. If properly maintained, oat starters smell SO good! Oat starters have a tendency to mold easier, so place the starter in the fridge once it's ready and when you're not baking. Let me know if you have other questions.

@sue3519 3 года назад

Because it is too hot in my country around 37 degrees my starter looked ready after 24 hours. Can i use it after 24 hours for backing? It’s smell and texture looks ready

@FreshisReal 3 года назад

Hi! Yes, starters do love warmer climates for sure! What I would suggest is using some in simpler recipes such as flatbreads or even pancakes or crepes. As you use some, continue feeding the portion that is in the jar, as it will continue to transform into beautiful wild yeast. I think that if you were to try to make a sourdough loaf too soon, it might not rise as much as if your starter is a little more mature. Does that make sense? Give your starter a little extra time to get bubbly and active.

@bri3449 3 года назад

On day 5 can you use the discard to start another starter?

@FreshisReal 3 года назад

Hi! If you want, sure! Some start a discard jar and keep it in the fridge.

@bscalves 4 года назад

Can I do this method to create the sorghum starter?

@FreshisReal 4 года назад

Yes, definitely! Sorghum flour is great as well!

@hharrigan38 3 года назад

Hello, I am using millet flour and I am on day 3. There is a large layer of liquid on the top and no bubbles underneath. Should I start adding more flour today?

@FreshisReal 3 года назад

Hi Hanna! Did you manage to get your millet starter active and bubbly? It's ok if some liquid collects at the top. If it happens a few hours after a feeding, please leave it. If the liquid has been there for a while because your starter hasn't been fed or your starter has been refrigerated and it smells strong, pour it out before the next feeding.

@Kapz99 3 года назад

Hi there, What's a good replacement for potato starch? It isn't easily available where I live right now.

@FreshisReal 3 года назад

Hi! Potato starch really does help the texture and flavour of a loaf of GF bread but in a pinch using both tapioca flour/starch and arrowroot starch could work. There's also cornstarch but I typically don't experiment with corn products so I can't say if that would be a good alternative.

@Kapz99 3 года назад

@@FreshisReal Thanks! Will give it a try :)

@meowfia 3 года назад

Can I make this with white rice flour? :)

@FreshisReal 3 года назад

It definitely works well with brown rice flour but I've personally never tried with white rice flour. If you decide to try let us know how it works out.

@G-grandma_Army 2 года назад

This is interesting. I expected it to be exactly like making normal sourdough starter.

@FreshisReal 2 года назад

It's similar ;)

@norwegianspa8818 3 месяца назад

Do you just keep it out after day eight or do you refrigerate it

@FreshisReal 3 месяца назад

If you only bake once or twice per week or even once every couple of weeks, it's best to keep your starter in the fridge. Once you take it out, give your starter a feeding or two to get it bubbly again and then use some in a recipe. If you've forgotten your starter for one month or longer, I recommend removing a couple of spoonfuls before feeding the starter. If there's a strong-smelling liquid (also called hooch) at the surface, pour it out before adding flour (I often add two heaping spoonfuls) with just enough water to easily stir the mixture. Of course, if you need to create more starter you can increase your feedings accordingly depending on the recipe you are making.

@Eyelash40 3 года назад

So I forgot to feed it on the eve of day 6. Is there anything I can do? Or do I need to toss?

@FreshisReal 3 года назад

Don't need to start over at all. Smell your starter and keep going with where you were at. Unless it's smells very bad or has mold on it.

@shawntaymcarthur7461 8 месяцев назад

Question about water? Can I just boil water then store and use or do I need to buy filtered water ?

@FreshisReal 8 месяцев назад

Hi! Yes, you can take tap water and boil some, and once cooled to room temperature, use it for the starter.

@lesleyjoymcclure1772 2 месяца назад

Could you use buckwheat flour?

@FreshisReal 2 месяца назад

Absolutely! I like lighter buckwheat flour. If you can't find any, you can buy raw buckwheat groats and mill them in a small personal blender. You can sift out any larger bits. A buckwheat starter can be a little trickier to maintain as mold can develop more easily. Make sure to clean the jar's sides with a soft spatula after each feeding to prevent the growth of mold.

@susaville 2 года назад

Hi. Not sure if someone already asked, but is it just as good if I'd use apple cider vinegar instead of lemon juice? I'm allergic to citrus..

@FreshisReal 2 года назад

Hi! You can just leave it out! Or you can place a small piece of organic apple right in the starter. Or squeeze the juice of a few organic grapes to replace the lemon juice. If adding a piece of apple, remove it after a couple of days. I hope this helps!

@alexpaul1580 3 года назад

Can this be easily done with buckwheat flour? Same process?

@FreshisReal 3 года назад

It can be done with buckwheat flour, yes! I find that buckwheat flour sourdough starters can be trickier to get going and to maintain but it's possible for sure! If you have light buckwheat flour or buckwheat groats that you can mill into a fine flour, those two options will work best for you! Let us know how it goes if you do try it!

@colleenbrose288 9 месяцев назад

I ran out of brown rice flour and can’t find it at the store near me. Can I use another flour to feed my brown rice flour starter with?

@FreshisReal 9 месяцев назад

Yes, of course! Scoop out some of the starter in the jar and transfer it to a new clean glass jar. Keep the brown rice starter in the fridge until you buy more brown rice flour. As for the new one, you can feed it sorghum, millet, oat, buckwheat, chickpea, cassava flour or teff. Having a second starter is never a bad idea ;)

@TheGraciousPantry 2 года назад

So if we want to do this with only oat flour, that will work? Or do we have to start with any flour, and then use the rice flour you mentioned?

@FreshisReal 2 года назад

Hi! GF oat flour will work but I find it can get moldy easier than if you were to use brown rice or sorghum flour to create a gluten-free sourdough starter. In this specific recipe, I recommend brown rice flour.

@TheGraciousPantry 2 года назад

@@FreshisReal Okay. I can't have rice or rice flour, so that's why I asked. I always cook with oat flour. It's what I have. How do I manage the mold?

@FreshisReal 2 года назад

@@TheGraciousPantry An oat starter will work and you'll see it will smell wonderful when it transforms into wild yeast. In order to try and avoid mold with an oat starter, you need to give it a little attention each day and check on it. When creating a new starter or even maintaining an existing starter, keep your jar clean by using a small silicone spatula to clean the side of the jar to prevent mold. Can you refer to any of my sourdough starter recipe posts on Fresh is Real for additional help. There's even a printout with troubleshooting tips: (Original Starter Recipe - You can use oat flour) www.freshisreal.com/wp-content/uploads/2018/03/Easy_Gluten-Free_Sourdough_Starter_Guide_by_Fresh_is_Real.v2_03.13.19.pdf Please note that you can reduce your feeding to less (1/4 cup) if you prefer.

@gianfrancopaladino961 Месяц назад

Is it mandatory to discard from the starter, what is its purpose?

@waynestamand2738 3 года назад

Did you ever make a bread with oat flour and can you use brown flour sourdough yeast to make it. Do you have a recipe for gluten free bread made with oat flour.

@FreshisReal 3 года назад

Hi! A while back I did share a very simplistic BBQ Sourdough bread recipe. It includes mainly oat flour and sorghum flour but if you can tolerate flaxseed meal or psyllium husk adding a little bit of one or both will help the texture of this loaf. I created it exactly for what you described, people who want to try baking a GF sourdough loaf with only a few ingredients. And, it doesn't have to be baked in a BBQ, you can bake this loaf in the oven for sure! www.freshisreal.com/gluten-free-bbq-sourdough/

@shaheenjunaid3161 Год назад

Can we make it with regular rice flour?

@FreshisReal Год назад

Hi! You could try. I haven't tried with just white rice flour. Brown rice flour works really well. Other GF flours that work well are light buckwheat flour, oat flour, sorghum flour, millet flour.

@ameliastanescu1649 4 года назад

Hello Chantal! I've started the process with brown rice flour, but mine is not so fine.. and in the second day - today exactly I've added a small amount of oat gf flour. For this reason and maybe the temperature that is very high now in summer it started to ferment very much already. It has a little sour smell, but now the evening it settled down the activity and also the smell. Do you think it is ok to have such a reaction? Thank you so much!🤗

@FreshisReal 4 года назад

Amelia, your description of what your starter is doing and how it smells seems perfect! Keep up the great work!

@debbiebyers6533 Год назад

Hi Chantel, I have tried making a starter so many times. Each time it turns dry and moldy. This recipe included. I live in a dry climate. I'm wondering if I need to use plastic wrap to keep it from drying out or add more water. Thank you in advance for your advice.

@FreshisReal Год назад

Hi Debbie! Are you mixing in a bowl or jar? Try a jar if you've been mixing in a bowl. And, yes, please add more liquid if your mixture seems too dry. Different brands of GF flour will need more hydration, plus the fact that you live in a drier climate. Which flour are you using?

@debbiebyers6533 Год назад

I have been using a jar and mix only with a spatula. The flour I have used is from the health food store in bulk so I don't know the brand. For reference the flour did start to work by rising. I think I might have to try and feed and discard twice a day since the mold problem? Maybe I need to buy a certain brand to try again? Thank you!

@dajanaskvarc2000 3 года назад

Is the bread made with sourdough starter acidic?

@FreshisReal 3 года назад

Hi! I don't find that it is acidic but let's say that you let your sourdough starter get very sour, and then you ferment your dough for a longer period of time then I suppose you could describe the bread to be sourer and possibly more acidic. I personally don't like very sour sourdough, so I keep my starter happy by feeding it often and using it to be less sour and acidic. I also like to raise/ferment my dough for less time for my sourdough loaves to be just right. I hope this makes sense.

@ms.angalig 3 года назад

Today is my first day of trying millet sourdough bread making. During noon, it was making active popping noises. But when I actually started mixing the ingredients, the original active mode was somehow deteriorated😭

@FreshisReal 3 года назад

Hi! I'm so happy that you're trying! It's ok if the popping sounds disappear after a feeding. Once the flour transforms into wild yeast, you will hear the beautiful activity and popping sound again. Just keep going!

@tiffaniruehle568 2 года назад

I found mold on the sides of the bowl but the starter seems fine. Do I have to throw it out?

@FreshisReal 2 года назад

Oh no! Are you sure it's mold? You could try and carefully remove the surface of the starter (try not touching the sides), then scoop out one spoonful of the center of the starter if you want to try and save it. Transfer to a new bowl or jar to continue. If there's mold on the surface, it might be best to start over.

@tiffaniruehle568 2 года назад

@@FreshisReal it’s fuzzy and gray so I’m sure it’s mold. But I scooped some starter out of the center like you recommended and added it to a clean bowl. I’ll let you know how it goes. I will be sure to wipe the sides of the bowl this time. Thank you so much!

@FreshisReal 2 года назад

@@tiffaniruehle568 Good luck! It should be fine!

@dr.c9102 2 года назад

Can you do this with ORganic White Rice Flour?

@FreshisReal 2 года назад

Hi! It's often easier with brown rice flour, but you could always try it and let us know if it works. I've tried with many other GF flours (millet, oat, buckwheat), but I don't think I've ever tried with white rice.

@dr.c9102 2 года назад

@@FreshisReal Thank you! I will let you know if I do as I have both brown and white!

@keylarivera1306 7 месяцев назад

Hey there, It’s my first time making GF starter. It’s day 5 and it smells like acetone to me. Is this the sour smell you speak of? It hasn’t really grown in size or much bubbly action going on. I’m afraid I did something wrong? Should I continue to feed it?

@FreshisReal 7 месяцев назад

Hi! If you're at day 5 and it smells that strong, I would remove half of what you have in your jar or bowl and feed it a couple of spoonfuls of flour with just enough water to stir. You can discard the strong-smelling starter. If it smells that strong it won't taste good if you use it in a pancake or other recipe. Your starter mixture might be hungrier, and that's okay and normal ;)

@Dee-ur9zq 4 года назад

Can I use white rice instead of brown rice?

@FreshisReal 4 года назад

Hi! I've never tried it with white rice but you could give it go. Because this is a smaller portion recipe you wouldn't be wasting too much flour if it doesn't work out. Please do let us know how it goes if you try, ok!

@sophienguyen8339 2 года назад

Can you use lime instead of lemon

@FreshisReal 2 года назад

Hi Sophie! I can't say for sure because I didn't try it with fresh lime juice but if you do maybe just add a few drops or leave it out and try without.

@valemerine3676 Год назад

How doyou keep insects away?

@brendateather4382 3 года назад

Hi Chantal, This is the second day of my starter. Last night it was already lively, and today there is still activity, but it has fallen back a little. Just wondering if I should add a little more flour today, as it seems it has used the substrate already. What do you think. I haven’t smelt it yet, as not the end of the second day yet. I don’t want to be starving the poor thing! 🤣

@FreshisReal 3 года назад

Hi Brenda! So happy that you've created your first GF starter! Are you using the smaller quantity method or the original one? I saw that you posted in both? I would recommend following the instructions for whichever recipe you are following. If it's the smaller portion, it's ok if it fluctuates in activity. It's not yeast yet, things are still transforming so continue with the instructions! Let me know if you have more questions!

@brendateather4382 3 года назад

Thank you so much for your prompt reply! I used a half cup of organic whole grain rice flour, to a half cup of water, without adding lemon juice. I will follow the instructions to the letter then. I am so excited to have proper gluten free bread that rises properly. The shop bought ones are a pale shadow of what proper bread should be, I think. Will let you know how it goes. I am very hopeful!

@FreshisReal 3 года назад

@@brendateather4382 Here's a link to both printables. Read both as they might provide you with a better idea of what to expect during the process. Original instructions: bit.ly/3mHwT3X Smaller portion instructions: bit.ly/35XHWAf Good luck and have fun with the process!

@brendateather4382 3 года назад

Fresh is Real Thanks very much! I have the instructions on my phone. I started a second batch, while continuing with the first batch. However it smells ‘cheesy’ although, not a bad smell, and no sign of mould. I fed it today as day four. The second batch I put in a different room in case the first batch is infected with some kind of bacteria. I will persist with it to see what happens by day eight. I’m hoping the cheesy smell resolves itself, otherwise will probably discard it and continue with the second batch. Thanks again!

@FreshisReal 3 года назад

@@brendateather4382 I've had cheesy almost bad smell once with a millet starter. I continued with the process and eventually, it transformed into a pleasant smelling yeasty GF starter. Each GF grain we use transforms differently. Keep at it and see what happens.

@newfound_glory Год назад

What about availability of oxygen? You covered it up, so it looks like oxygen is not available to the sourdough. Or it's just made to «defend» it from the attack of flies? Sorry for that military metaphor, if I used it wrong.

@FreshisReal Год назад

You can cover it with a breathable cover or coffee filter. I used plastic wrap for the video so you could see through it.

@newfound_glory Год назад

@@FreshisReal thank you!

@TracyD2 4 года назад

Yeah mine never bubbled up

@FreshisReal 4 года назад

When is the last time you tried?

@lisagardner4814 3 года назад

What about almond flour ? Or chickepea

@FreshisReal 3 года назад

Almond flour might work if combined with another GF flour. Chickpea flour would work better on its own!

@kristinerohula 3 года назад

I have done 3 times and didn't suceed yet :-( and trough it away. The first 2 days (only feeding) it's so nice and beutiful, and then when I start to discard, no more growing and no more bubbles. I discard few. What's wrong with this process? Thank you.

@FreshisReal 3 года назад

Hi! Don't throw it away after a few days if it does go flat. It's normal to experience some challenges. It could be the temperature in your home, the ingredients you use, etc. Give it more time if it's flat and continue with the feeding process. If you want to see another similar method that uses more flour to create a GF sourdough starter you can watch this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yOo7I6wxSN4.html and this is the recipe post for it: www.freshisreal.com/gluten-free-sourdough-starter/ You can even print out the guide to help you along the way: bit.ly/33BmfDp Let me know if you have any questions! Don't give up!

@kristinerohula 3 года назад

@@FreshisReal THANK YOU. I will do that. Up to how many days it's ok to "see" flat starter? On those days I discar a bit and feed, right? 2x per day or 1x per day is enough? Thank you again. Thank you.

@katarina8343 6 месяцев назад

How do you then keep the sour yeast if you want to bake again after some weeks? In the refregiator? Do you have to feed it all the time, and throw away sour yeast? It seems so strange to throw flour all the time. Isn’t better to just start all over 7 days before baking? People say they have kept their sour yeast for years, but must have thrown a lot of flour then.

@FreshisReal 6 месяцев назад

After you create a new GF sourdough starter and it becomes bubbly and active, you can use some in a recipe. Once you're done baking, feed your starter to continue the process and store it in the fridge until you want to bake again. Once you're ready to bake again, and depending on how long it's been since you last used the starter, you might have to discard a little before feeding it again to get the starter active to use in a bread recipe. If you bake regularly, you might not have to discard at all if you keep your starter healthy. The only time you have to remove a lot is when you forget about a refrigerated starter, and it gets hard and dry. Then I would scoop out a smaller portion from the center of jar, transfer it to a new clean jar before feeding it fresh flour and water. If you bake every day, you don't have to refrigerate a GF starter, but you do have to replenish the starter to create more and keep it bubbly and active.

@katarina8343 5 месяцев назад

Thank you for clearing things out!! Very helpful!!! ❤️

@menaalhaj3262 2 года назад

1 cup of flour and 1 cup of water is that correct?

@FreshisReal 2 года назад

In total 1 cup of GF brown rice flour (approx. 120g), yes! As for the water and lemon juice, follow the instructions and only add enough to stir.

@mollysmall8581 2 года назад

Why do you discard during the week? Why don't you feed it and have more at the end?

@FreshisReal 2 года назад

Discarding a little during the creation of a new starter helps to make it stronger and livelier to use a a bread recipe. It takes on average 7-10 days to make a new GF starter from scratch.

@lindapearson8137 2 года назад

How much water?

@FreshisReal 2 года назад

Hi Linda! DAY 1 - To a small bowl, combine and mix 6 tablespoons of brown rice flour (50g), 1/4 cup of water (60g/60ml) and 2 teaspoons fresh lemon juice. Cover the bowl and place it in a warm spot in your kitchen. Full recipe: www.freshisreal.com/easiest-gf-sourdough-starter/

@lindapearson8137 2 года назад

@@FreshisReal Thank you! I am on day 5 though I don’t have a warm spot to put it, as I am waiting for a part for my ductless heater. I may need to wait until the part gets here and the weather gets warmer in the Pacific NW. It smells good but isn’t rising, but reviewing your blog again it looks like yours. Hopefully it might work, if not I will retry in warmer weather or my part gets here. Thank you for inspiring me with this new adventure!

@dajanaskvarc2000 3 года назад

I started with my starter 4 days ago. On the second day it was already bulby. But on yhe third and fourth day it seems dead. I don't know what to do. Shoud i start from the begining?

@FreshisReal 3 года назад

Hi! What you described sounds normal. Keep going! It often takes at least 7 days up to 10 days to get a good active starter going. After two days, it's not active enough to use in a bread recipe.

@dajanaskvarc2000 3 года назад

@@FreshisReal now it is seven days and nothing. Not even one bubble. I feed it twice a day

@FreshisReal 3 года назад

@@dajanaskvarc2000 How does the mixture smell? Pleasant? Strong and too sour? Is your starter in a bowl or a jar? Give it a least 8 hours after a feeding to give it time to transform into wild yeast. If you want you can send me a picture on Instagram or Facebook to show me if you need more help!

@dajanaskvarc2000 3 года назад

@@FreshisReal hi😀. It smells good. It is in a small bowl. A friend told me to add a small amount if commercial yeast to give it a boost. I am not sure if that wolud be ok 🤔

@gymnasticgurl1 6 месяцев назад

I’ve finished my sourdough and I’m on day 7. It bubbles and smells but it didn’t rise at all. What did I do wrong? Also for reference, I am in Florida, the temperature in the house has been around 70

@FreshisReal 6 месяцев назад

How does it smell! Strong and sour or yeasty and sweet? And you used brown rice flour? Did you get to see any bubbles or hear popping sounds in those 7 days?

@gymnasticgurl1 6 месяцев назад

⁠@@FreshisRealI did use brown rice flour, I did hear the popping when I mixed it. It smells yeasty and sour. Kind of like apple cider vinegar. Should I start over?

@FreshisReal 6 месяцев назад

@@gymnasticgurl1No, no, you're okay! Is your starter still in a bowl or a jar? Transfer half of what you have to a large glass jar. If it smells like apple cider vinegar, it might be hungry. Give it a good feeding of flour (1/2 cup) with just enough water to stir and let it ferment until ready. Hopefully, it will be ready to use after that. You can place a slice of organic apple, pineapple or even a few organic grapes into the mixture after you feed it. It will help to sweeten the starter. Remove the fruit after 12 to 24 hours. Once it's bubbly and active use some in a recipe.

@lmhealth4240 3 дня назад

I just started your wild yeast tutorial. But since day two it separated, like water on top and batter-like flour in the bottom. I followed your instruction. I stirred it. Day 3 was just the same, day 4 and 5. It separated and on top of the surface there are white braided thing. Is it mold? Can I continue? It smells just pleasantly fermented thing, nothing smells bad. Anyone has any similar experience?

@FreshisReal 3 дня назад

Hi! Does it separate a few hours after a feeding? If so, that is completely normal. If there's surface liquid 12+ hours later, smell it. If it smells okay and is not too strong, keep that liquid for the first few days while making a new GF starter. The white surface texture is called kham yeast, which often means that the starter is hungry. But first, remove the kham yeast, and then you can continue with the feedings. If the kham yeast happens again, remove the surface, and try to scoop out a portion of the starter from deep in the center and transfer it to a new clean jar. Then, continue with the process.

@lmhealth4240 3 дня назад

@@FreshisReal The white spots appeared at day 2 and 3 before feeding, because feeding is on day 4 right? Lol, will I die eating the kam yeast? Now is day 5. I just stirred the kham yeast from day 2, day 3 and day 4 because there was no unpleasant smell. Today you said remove the surface (kham yeast) but I already stirred days before 😂 Today I was so frustated. Today was supposed to be second feeding. and I was supposed to remove half starter before feeding it. But I was frustated, I was about to throw it away and restarted a new one from very beginning. But Idk why I just feeded it because half of my brain didn't wanna lose it. Lol. I just kept it and planned will make a new starter tomorrow from the very first. But now in the evening I checked it, there was no separation. But no bubbles too. Just two holes 😄 bubbles are just two. Can I continue or should I make a new starter? 😄 no strange smell at all. I keep sniffing it because it smells good

@lmhealth4240 3 дня назад

@@FreshisReal before getting your reply, I thought the separation was formed because the starter Iade was too runny, and today the separation disappeared because I already feeded it and become thicker so there was no separation. But then I got your explanation that it was caused by the hungry starter. Thank you for the reply and the help Chantal! I'm Lia.

@FreshisReal 3 дня назад

@@lmhealth4240 If the separation happens within a few hours, leave it as the mixture will eventually transform into wild yeast, and the liquid will absorb. But if it happens 12+ hours later, it also could mean that there's a bit too much water. Reduce it by a bit next time. Once the starter is established and there's surface liquid, you can pour it out if it smells too sour before feeding the starter again. I don't personally love a super sour starter so I pour it out. But when creating a new starter, don't pour it out during the first few days.

@lmhealth4240 2 дня назад

@@FreshisReal Thank you so much for helping! Have a great day!

@rewilderlife4942 Год назад

My dough isn’t rising. Help.

@FreshisReal Год назад

Your sourdough starter? Which day are you on? Is it warm or cold where you live?

@KendraYKnight 4 года назад

I really want to do this... but I am so intimidated. What if I skip a day? What if I add too much or not enough... what if....

@FreshisReal 4 года назад

Hi Kendra! I think you should try it! The process of making a GF sourdough starter can be forgiving as long as you don't completely forget about them. It's almost like having a pet. You need to give them some attention each day ;) This is a great little experiment for you to try!

@KendraYKnight 4 года назад

Fresh is Real I will... next time I shop, I’ll grab some flour. I rarely use flour, as gain weight easily when I eat too many grains. I keep a little 1to1 gluten free flour in my freezer.

@liseforgues5575 3 года назад

C'est au bout de 7 jours qu'on sait qu il est prêt ?

@FreshisReal 3 года назад

Bonjour! Tu vas savoir quand tu mélange la levure et tu entends les bulles. La levure doit avoir une bonne senteur plaisante et pas trop sure. Si le mélange est trop sure, continue à soigner le mélange pour quelques jours. Après quelques jours, n'oublie pas d'enlever un peu de levure avant d'ajouter de la farine et de l'eau. Sa peut aider à ajouter plus de vie dans ta levure naturelle. Tu es rendue à quel jour? Quelle farine sans gluten as-tu choisi?

@liseforgues5575 3 года назад

@@FreshisReal 4 riz on dirait de la colle Et sarasin mieux voit des bulles et sa grandit.

@FreshisReal 3 года назад

@@liseforgues5575 Est-ce que tu dis que tu en a faite un au riz et un au sarasin?

@liseforgues5575 3 года назад

@@FreshisReal oui

@sukma548 3 года назад

Hi Chantal, i kept my starter in the fridge on the 7th day. I wanna bake a bread, what should i do after i take out from the fridge?.. One more thing i made a dough bread but it didnt grow after 7 hours, can u tell me why?.. What a waste of flours.. Hope you can answer me. Thank you

@FreshisReal 3 года назад

Hi! It sounds like your starter needs more fresh flour and water to get it a little more active. Gluten-free sourdough starters can most definitely be ready by day 7 or so but please note that the more you use it and feed it fresh food the better it will get in bread recipes. If your starter was placed in the fridge on day 7 that could have slowed down the fermentation process. Once you take it out of the fridge, let it come to room temp (usually 1-2 hours) then feed it fresh flour and water, once or twice, and let it get nice and active before you add it to a bread recipe. If you feed the starter and not much happens, consider removing some from your jar and feed it again. When creating a new starter it helps at times to remove some (discard) in order to give your starter more flour and water to give it a chance to get as active as it can. Don't give up, you're just starting!

@JeffMartinez648 2 года назад

I don’t understand why you don’t put in the exact amount of water and only say “some water?” 🤔

@FreshisReal 2 года назад

Hi Jeff! Here's the recipe in case I explain better in the post. All the measurements are in the recipe card: www.freshisreal.com/easiest-gf-sourdough-starter/

@dladygray9017 2 года назад

Why do you have to discard some?

@FreshisReal 2 года назад

Hi! In the beginning, it's mainly to encourage the good wild yeast to develop. Once you have an established starter and if you plan your baking schedule accordingly, you shouldn't have to discard any at all. Anytime your starter gets sluggish, removing a little before you feed it more flour and water will always be helpful.

@BetaGolchin 3 года назад

How much do you feed your sourdough starter on day 7? Do you still feed it on Day 8? That part of your video was very confusing

@FreshisReal 3 года назад

Hi! I'm sorry if it wasn't clear! The recipe post includes all the information you will need to make a GF sourdough starer. Recipe Link: www.freshisreal.com/easiest-gf-sourdough-starter/ You can print out the printable version if it's easier for you. www.freshisreal.com/wp-content/uploads/2020/06/Easiest_GF_Sourdough_Starter_June2020_byFreshisReal.pdf The instructions for Day 7 are as follows: DAY 7 - What to expect: Today, your starter might be ready. Smell it! Does it have a yeasty aroma? A little sweet? Can you hear popping bubbles when you gently stir it? Ultimately the goal is to make the starter very active by feeding it one more time and build it up to create enough starter for whichever recipe you plan to bake. This smaller portion creates about 3/4 to 1 cup (+/-200g), which is enough for some recipes. TIP 1: If you need more than 1 cup of starter for a recipe, consider transferring your GF sourdough starter in progress to a bigger bowl or clear glass jar before the next feeding. Doing so will give the starter extra space to grow. TIP 2: If you want to bake on Day 8, feed your starter later on Day 7, before your bedtime is great! Doing so will hopefully make the starter lively by the morning. TIP 3: You will need to keep a heaping spoonful of starter to continue the starter process. To reduce waste, save the Day 7 discard (instructions below) as the start of the next sourdough starter batch. DAY 7 - Instructions: Before you go to bed, remove a heaping spoonful of your starter and put it in a new bowl to make a fresh batch of starter***. To the first bowl, add a heaping spoonful (or more) of fresh brown rice flour with enough water to stir, cover and let it ferment overnight. Remember: You want to feed it enough flour and water to transform the mixture into a full bowl of wild yeast for the recipe you’re making. If you need to create more than 1 cup of active GF sourdough starter, the feeding will require more flour and water.

@chas4592 3 года назад

Why can’t you feed the discard and develop two starters?

@FreshisReal 3 года назад

You can also feed the discard for sure!

@gailferguson9717 3 года назад

This is my first time making sourdough

@FreshisReal 3 года назад

Have you started? Have fun with the process!