Maintaining a Gluten-Free Sourdough Starter - Part 2

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Maintaining a Gluten-Free Sourdough Starter - Part 2 by Chantal from Fresh is Real. A Q&A style video to help you troubleshoot all your gluten-free sourdough starter questions.
#freshisreal #gfvbaking #sourdough #glutenfreesourdough
Read the full Gluten-Free Sourdough Starter recipe post here:
www.freshisreal.com/gluten-fr...
Easy Gluten Free Sourdough Starter Guide - Part 1:
• Easy Gluten-Free Sourd...
FREE direct download step-by-step 3-page printable:
bit.ly/2Rtejw4
Original Gluten-Free Sourdough Starter RU-vid video:
• Gluten-Free Sourdough ...
Are you ready to bake some bread?
Here's a Buckwheat Sourdough Loaf recipe you can try!
Buckwheat Sourdough Loaf Recipe (Gluten-Free Vegan)
www.freshisreal.com/buckwheat...
Buckwheat Sourdough Loaf Recipe Video:
• Buckwheat Sourdough Lo...
Video show notes:
0:47 - How or where to store your starter once it's ready?
1:45 - How do I feed the starter once I'm ready to bake?
4:44 - Do I need to discard before or after feedings?
5:41 - How often should I feed my starter?
6:36 - How much starter should I reserve for next time?
6:55 - Can I feed my starter a different GF flour?
8:04 - What should I do with my starter if I'm away?
8:38 - What to do if you find mold?
9:57 - How do you share your starter with a friend?
10:24 - Tips and tricks
12:06 - How to make sourdough bread more or less sour?
12:59 - Additional tips
13:09 - Add-ins for faster fermentation
14:21 - Quick Sourdough: Adding commercial active yeast
15:24 - Containers and tools to use
Gluten-Free Sourdough Starter Ingredients:
8 cups gluten-free brown rice flour*
Filtered or spring water**
1 tablespoon maple syrup (optional)
1 tablespoon grape juice, freshly squeezed from organic grapes (optional)
Tools:
1 large glass jar (at least 950 ml)
1 large elastic band
1 coffee filter***
* Organic brown rice flour might work best. Freshly milled grains work equally well.
** Chlorinated tap water will not work.
*** You can also use a doubled-lined cheesecloth or breathable clean cotton fabric.
_________________________
What to expect summary:
Day 1 -
Start by mixing flour and water
Day 2 -
Feed your starter with more flour and water
Day 3 -
Discard some starter and feed (this process creates a pleasant smelling starter)
Day 4 to 6 -
Your starter is transforming into yeast, keep discarding and feeding
Day 6 to 7 -
The starter comes to life, has a pleasant aroma, and is ready to use
_________________________
Get the full recipe here:
www.freshisreal.com/gluten-fr...
_________________________
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:

15 июн 2024

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Комментарии : 249

@FreshisReal 5 лет назад

Thank you for watching: Maintaining a Gluten-Free Sourdough video! Don't forget to watch part 1 (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yOo7I6wxSN4.html) to help you even more on your Gluten-Free Sourdough journey! Ask me your questions below and please subscribe, like and share ;)

@aggiedrebelbis4064 3 года назад

How much flour and water am I to add daily to a new starter throughout the first 7 days?

@FreshisReal 3 года назад

@@aggiedrebelbis4064 Hi Angie! Here are the recipes for the regular GF starter: www.freshisreal.com/gluten-free-sourdough-starter/ and the Easiest Gf starter: www.freshisreal.com/easiest-gf-sourdough-starter/ Did you see the video for the Easiest GF Sourdough Starter? It might be helpful to you: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QuHSndIBMQI.html To answer your question, you can feed a new GF starter 1/4 up to 1/2 cup once or twice per day until it gets active. After a few days, I do recommend discarding a little bit to help create a strong beautiful active starter. See recipes for schedules and details.

@chantallandburg6265 2 года назад

I am so happy I found your channel! Just when I started mastering sourdough bread baking (with wheat) I had to go glutenfree for health reasons. It has been over two years now and I am finally mentally ready to start trying sourdough again, but now gluten free of course. Your video's have been so helpful to give me a good idea of the process.

@FreshisReal 2 года назад

Hi Chantal! I'm so happy that you found my videos and recipes! You can also watch the Easiest GF Sourdough Starter video, it might give you additional information to get you ready to start! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QuHSndIBMQI.html Let me know if you ever have any questions!

@Sbannmarie 2 месяца назад

Have you tried Einkorn flour?

@wandayonder9772 4 года назад

I am against wasting and throwing out starter so started small with a little jar and two teaspoons of brown rice that I ground with a hand wand then sifted. The brown rice flour is quite coarse. I added two teaspoons of brown rice flour and two teaspoons of warm tap water every day and there was no activity till today, approaching day 5. It is bubbling everywhere! The secret seems to be to give it an extra stir during the day to get it moving rather than an extra feed. In the beginning the coarse flour was settling on the bottom and compacting so the extra stir did the trick.

@FreshisReal 4 года назад

Great job on getting yours to work without waste!

@terinaormond8901 4 года назад

Thank you so much. I have been looking for recipe for buck wheat sourdough starter. I have now have a buck wheat sourdough starter. Thank you from New Zealand....

@sonshine468 4 года назад

Thank you so much!!! Very helpful!!!

@ingriddittrich7439 2 года назад

aww thank you 🙏 for posting this

@Ashley-mk7sx Год назад

Thank you!! I have several family members who have celiac and I'm really into sourdough. I'm glad I can still do it!

@FreshisReal Год назад

Yes! GF sourdough opens up a whole bunch of bread recipe possibilities! I have other videos on the channel that could also be helpful! Let me know if you have any questions!

@shelleynobleart 4 года назад

Superbly helpful. Thank you.

@r.mcd2921 2 года назад

Another outrageously helpful video - thank you!

@rebeccamaher7850 2 года назад

Thanks so much for the great videos and pdf guide! On day 3 and my starter is getting there. Looking forward to some sourdough at the weekend and the trying out some different flours/fruits. Thanks again:)

@verakay460 2 года назад

thank you so much very interesting.

@benzcrazy 3 года назад

Thank you so much ,I always wondered how they made starter ,my Grandmother baked every Saturday and alway used starter ,she would save some of the dough and then I guess feed it as you have shown ,This was a great help as the old timers are gone now .

@BetaGolchin 3 года назад

Thank you that answered my question i posted in your previous video

@sarahnicholson4862 5 лет назад

Great video! Thanks for sharing :) I'm excited to get started!

@FreshisReal 5 лет назад

Hi Sarah! Thank you for your feedback! Let us know if you have any questions once you do!

@RanDom-bk8tt 4 года назад

Thank you so much!!! This is such an informative video!

@FreshisReal 4 года назад

I'm glad it was helpful!

@PlantPoweredAlchemist 2 года назад

This was really helpful! I LOVE sourdough bread but have been starting a gluten-free journey. I’m starting my starter tonight. 🙏🏾💙

@omichka99 5 лет назад

I am so happy I find you! Wow! Great information!

@FreshisReal 5 лет назад

Hi Elena! I'm glad my videos are helpful! Let me know if you have any questions! Chantal

@HamsterLife_EnglishLearning 5 лет назад

Awesome informative video. Thanks. One thing I guess many might not know about your adding instant yeast is to mix it in the room temperature water first, if they do decide to use it to speed up the sour dough starter.

@miriamcricc Год назад

I am so happy that I have found channel on Gluten free sour dough starter is my son-in-law is gluten free and coeliac and it has been costing them a fortune in gluten free bread. and with the new born baby girl it’s getting expensive for them having to purchase bread. Can you please share a recipe for gluten free bread made with your gluten free sour dough starter. thank you so much for the wonderful recipe gluten free started.♥️🙏🏻🌹🇦🇺

@FreshisReal Год назад

Hi! The smaller 7-in round boule (loaf) is a great recipe to start with: www.freshisreal.com/7-inch-sourdough-boule-gf-v/ If you have any questions before you start, let me know. If you like rolls, this recipe is great too: www.freshisreal.com/gluten-free-sourdough-rolls/ For all the sourdough recipes on my blog, visit: www.freshisreal.com/category/bread/sourdough-bread-2/

@LahLahFace 5 лет назад

thank you - very informative :)

@FreshisReal 5 лет назад

Thank you so much for letting me know!

@mrs.martinez4689 2 года назад

Both part one and two were super helpful. Very easy to understand and really made a daunting task sound both doable and simple. Thanks!

@FreshisReal 2 года назад

Thank you!

@backwooddesignco 3 года назад

This was so helpful! Thanks so much. I’ve finally mastered sourdough starter and bread, so now I want to tackle gluten free for my sister-in-law that has celiac ❤️🙏🏻 Thanks so much again!

@backwooddesignco 3 года назад

P.s. if I’m not mistaken, it’s silver and copper that has the most antibacterial properties of all the metals. Stainless steel doesn’t have any I don’t think ☺️❤️ Thanks again for this great video series!

@decom707 3 года назад

@@backwooddesignco Silver specifically. It is often used for wounds in creams and plasters because of its antibacterial properties. Steel and Stainless Steel is no big Problem, and can easily be used for starting your sourdough, unless you have >very< bad environmental conditions. I myself made my Gluten Free starter in a Stainless Steel bowl, and used a Stainless Steel Spoon to mix ^^

@traceymap 3 года назад

The compost is a great nonjudgemental place to put moldy starter. The plants will eventually thank you.

@guvint7114 3 года назад

Thank you so much! During last week I made your starter and this morning the first batch of bread. So yummy!

@FreshisReal 3 года назад

Thank you SO much for trying my GF sourdough recipes!

@davidmcconnon2800 4 года назад

Hi thanks for this. I have coeliac disease and have been interested in this for a while. Lock down has given me the time to do it and it's going well so far, though I forgot to feed it and its a bit slow. Just like me. 😀

@FreshisReal 4 года назад

Hi David! No worries! If you forgot a feeding, just keep going. Unless it smells bad or there's mould. Also, if it seems slow and not showing signs of bubbles, you could consider removing half of what is in your jar and feeding it fresh flour with just enough water to stir! Place it somewhere warm, and that should do the trick. Ps. I'm hoping to share a new sourdough bread recipes very soon!

@msavidor 2 года назад

9:44 I saw in Wikipedia that cupper and its alloys kill microorganisms in a time of 6 hours or so. But stainless steels do not have antimicrob effects. But this require checking. Thanks for the video.

@sullyduke 3 года назад

I have successfully frozen wheat or rye starter (for over a year), unthawed and fed it to reactivate it with no issues. I have also successfully dried wheat or rye starter (smear/spread some on parchment paper and left to dry) and mailed or flew with it. I have yet to try this with gluten free starters, but can not see why it wouldn't work as well.

@jimburford4535 3 года назад

thankyou that was one of my questions

@TheGardenAndWormLady Год назад

I was wondering if I could dehydrate mine

@sullyduke Год назад

@@TheGardenAndWormLady I don’t see why not. Smear it thin on parchment paper.

@erickasimpson3733 2 года назад

I just found your video and it was extremely helpful! Thank you so much. Quick question, why do you use a coffee filter? I have been using canning jar lids and was wondering if it is beneficial to use the coffee filter instead?

@FreshisReal 2 года назад

I like using a breathable cover. If you use a sealed lid it might encourage the growth of bad bacteria/mold.

@jimburford4535 3 года назад

I found the answer in your video thank you... btw how long can a starter last in the fridge if fed every two to three weeks.

@FreshisReal 3 года назад

Hi Jim! I've had many of my GF starters for a few years now. As long as you feed your refrigerated starters at least once every 2-3 weeks and then let them get lively again to use or return to the fridge, you should be fine.

@christinaajith7158 3 года назад

I looove your content ❤️❤️❤️

@FreshisReal 3 года назад

Thank you so much!

@lougagne47 Год назад

Thank you for this great advice. One question - I go away for my winter for anywhere from 4-6 months. Can I freeze my starter and use when I return? Please advise. Thank you again

@FreshisReal Год назад

Hi! Sorry for the late reply! You can spread thin layers of GF starter on some parchment paper and let it dry out then break it into pieces and freeze it. Another way to dehydrate some starter is to use your oven next time you bake something. Place the parchment-limed baking sheets with the starter spread in a thin layer and let the residual heat of your oven dehydrate the starter for you. Make sure that your oven is not hot just a little warm (around 150°F). Once it's dry, break it apart and freeze in a sealed container or bag. Once you're ready to start again, place a piece of dry starter in a clean glass jar and feed it some fresh flour with just enough water to stir, give it time, feed it a second time (maybe a third) and then you should be good to bake again.

@fishchick72 3 года назад

This video is sooo helpful!! Thank you so much. Couple of questions: when storing i. The fridge do I keep a coffee filter on top or a regular lid? Generally speaking how do I know how much flour to give it for feeding?

@FreshisReal 3 года назад

Hi! I'm glad it is helpful! You can also watch this newer GF starter video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QuHSndIBMQI.html To answer your questions, I keep a coffee filter on my starter jars when stored in the fridge. As for feedings, it depends on if you're just refreshing your starter or feeding it to bake a loaf. If you're simply refreshing it to return it to the fridge, one to two feedings of 1/4 to 1/2 cup of flour with just enough water to stir is great. If you're feeding an already active starter to bake a loaf, feed it enough flour to create the amount of starter that you'll need for your recipe. Remember to keep at least 1/4 cup to continue the feeding process afterwards. I hope this helps!

@fishchick72 3 года назад

@@FreshisReal thank you so much, very helpful!!

@ChefMommaFresh384 Год назад

thank you for sharing. can i use all purpose flour for my starter

@FreshisReal Год назад

Hi! Some do try but all purpose flour but store-bought blends often contain xanthan gum or other gums. If you try a GF all purpose flour blend try to find one without. Or use just brown rice flour, sorghum flour or even GF oat flour to make your first GF sourdough starter.

@hananalsraie4995 4 года назад

Hello , ive been feeding my gf oat for 4 day but it didnt rise at all ..i added three squeezed grapes at first .thanks Hanan

@javidbenam5400 4 года назад

Hi, Can I make GF sourdough starter using white or brown rice flour only, without other ingredients of GF four ? Thank you again for your great descriptive and informative videos.

@FreshisReal 4 года назад

Hi Javid! Creating a new starter is best with one flour. So go ahead and use only brown rice or white rice. Please note I've personally never tried with white rice. If you have a grain mill or spice grinder, milling your whole grains will produce fantastic fine flour that will work very well for a new starter ;) Let me know if you have additional questions!

@AnnetteVanderzon 4 года назад

Thank you! I'm on Day 3 and started with a milk kefir. I got nervous on Day 2 when not much was happening and added 1t of Active Dry yeast and boy here on Day 3 we are going to town. I think I'll bake a loaf tomorrow instead of throwing half out. :) Thank you so much for your vid. It was definitely the most useful I've seen :)

@FreshisReal 4 года назад

Thank you so much for your comment, Annette! Let us know how your loaf turns out!

@denisemsummersett9400 4 года назад

wow! a whole teaspoon (chuckling) she said she uses 1/4teaspoon to "speed" it up. Let us know how your bread turned out!

@juliannahaubeck2226 4 года назад

Hi just found your channel...so informative! I have a regular flour sourdough starter and I am wanting to try a gluten free one now. I use distilled water, I’m assuming that will be fine for this as well? Also, after you have taken it out of the fridge and it comes to room temp and you feed it, then you wait 2-4 hours before using? Can you wait longer if no time to bake then? Thank you!

@FreshisReal 4 года назад

Hi! Thank you for watching! You should be ok with distilled water. Spring water works well and filtered water is another option. You could wait longer to use your fed starter if it's not too warm. Although sometimes the starter can go flat and then you would need to feed it again to be able to use it when it's the most active.

@lokergue 4 года назад

Hi, thanks for sharing. Just wonder is it any different taste or soft texture of the bread if use of those type starter? And may i know what is your favorite starter?

@FreshisReal 4 года назад

Both brown rice flour and sorghum flour starters work really well and create good flavour to GF sourdough loaves.

@michellerobert3238 Год назад

Bonjour Chantal. J'aime bien ton vlog.. Ma Question est ce que l'on peut utilise cette recette pour faire du pain dans une Machine J'ai de (l'arthrite ) dans les main je dois voir une autre facon de faire mon pain. Aurais tu des suggestion. Merci! 😊

@FreshisReal Год назад

Bonjour Michelle! Oui certainement! Mais tout dépendant de ta machine et ses fonctions, il va falloir essayer différente option pour mélanger et cuire ton pain. Est-ce que tu as choisi une recette? Tu peux regarder cette vidéo (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-19ntFtdSgKk.html) ou est-ce que j'utilise ma machine pour tout simplement cuire mon pain. Mais idéalement pour toi il va falloir trouver un option qui peux mélanger, lever et cuire ton pain. Dans la même video, je compare les ingredients que j'ai utilisée dans la recette. Laisse moi savoir si tu as besoin d'aide à choisir une recette.

@Sai-ft2qw 3 года назад

Thank you for the recipe for sourdough starter. If you have a recipe to make millet bread with sourdough, could you please share it.

@FreshisReal 3 года назад

Are you looking for a recipe with GF millet flour as the main bread ingredient? Are you ok with other GF grains and what about starches?

@Sai-ft2qw 3 года назад

@@FreshisReal I am looking for recipes with millets like foxtail, brown top , barnyard etc and using the sourdough starter .

@b-c-hwithmaria.4275 2 года назад

Hi, just found your channel, I am a severe Celiac, I cannot even grocery shop (flour isle or flour in air from Bakery glutens me). Thanks for explaining and giving tips. I’ve never done traditional sourdough, only those “friendship cakes”. I started my starter with water from my bottled water machine, seems fine so far. Yay. It is filtered spring water. I had to leave my State for funeral so my starter went in fridge on day 5, so I am now on day 7 trying to decide what to do, if it’s going to be ready yet or what, lol. Then my furnace quit! It looks like it is fine (I walked around my house collecting airborne yeast & stirring it 5 minutes…). ✅ Do you have any other recipes besides bread? I do not have that kind of Dutch oven pot that you have, just a stainless steel one with a thick bottom. I don’t know if it will work. 🤷🏻‍♀️ I am new to this Sourdough & GF sourdough… what else can I make, or even a smaller recipe for 2 people? Thanks. I make muffins & banana or zucchini bread, or pancakes often, anything like that?

@FreshisReal 2 года назад

Hi! How's your starter? Keep feeding it for a few more days to make sure it's as lively as it can get for you to make your first GF sourdough bread recipe. I'll be sharing a new sourdough bread recipe as soon as I can. It creates a smaller 7-in round loaf that is perfect for 2 people for a week. You can definitely make pancakes with sourdough starter. You can visit my blog for more recipes: www.freshisreal.com/

@vidhyaarvind7572 4 года назад

I'm new to this and it s been a week since I started my starter :) where can I get a recipe/ process to make my first sourdough bread ? Should I start by making a loaf bread first?

@FreshisReal 4 года назад

Were you able to find a recipe? Here are a few from my blog: www.freshisreal.com/wild-yeast-bread-gf-v/ www.freshisreal.com/buckwheat-sourdough-loaf-gluten-free-vegan/ www.freshisreal.com/simple-sorghum-sourdough/

@elannabossert-johnson271 3 года назад

What is your recipe for the grain free sourdough

@FreshisReal 3 года назад

For the bread or the sourdough starter? I have a grain-free bread recipe that can be made with GF starter if you wish. It currently is yeast-free. Here's the link: www.freshisreal.com/how-to-make-grain-free-bread/ Let me know if you have any questions. The starter is the same recipe as any regular gluten-free version but to make it grain-free can be a little trickier. As an example, I didn't have a grain-free starter but want to test something this weekend so I took a little bit (1 tbsp) of my brown rice starter (not grain-free) and mixed it with buckwheat flour (ok for some on a grain-free diet) to create a mostly grain-free starter. If you don't have any GF starter yet you will have to play around with either coconut, cassava, buckwheat, almond, green banana flour to make your first grain-free starter.

@RichyParton 3 года назад

Hi Chantal! Does it matter what temperature the water is when we add it to the starter? Room temperature or cold? Many thanks

@FreshisReal 3 года назад

Hi! It doesn't really matter as long as it's not hot. Have you started? Tip: using the best water (spring or filtered) works best!

@airamilona1555 4 года назад

Can I use Bob's red mill gluten free flour never made this before but I'm longing to eat a slice of bread😥😥

@FreshisReal 4 года назад

Some people have tried. I haven't, but I think Bob's Red Mill might even have their own GF Sourdough recipes now too! Give it a go! You can still use my guide as a reference, and you can reduce the feeding to less per day if you don't want to use up as much flour. www.freshisreal.com/gluten-free-sourdough-starter/

@TheHarmonicReactor 4 года назад

Can you use starter like Almond Flour?

@FreshisReal 4 года назад

I've heard of people trying and creating one successfully. I haven't tried it myself with any nut flours because my of my son's allergies.

@teresaolofson8187 5 лет назад

First time learning to not use a lid for your starter even in the fridge? maybe tld hats whats been missing for me....if you have thoughts on this would love to Learn MoRe :) Kindly THANK U the starter needs air?

@thepipingbagbakery4399 5 лет назад

teresa olofson I have the same question. I’ve always made my container airtight.

@780bambam 4 года назад

Can I use coconut flour and the water? Also when I go to feed it in 12 hours, do I dump out a portion and the feed it with the flour and water. That part I am not sure about. I see directions and it says to dump out some. Thanks in advance. Loved your videos.

@FreshisReal 4 года назад

I personally haven't tried with coconut flour but I know a few people that have successfully. I think it's a matter of trying if that is the flour you prefer to experiment with. Also, when creating a brand new starter, you will not be dumping anything out for the first couple of days. On day 3 - 7 you will need to remove 1 to 2 spoonfuls before you feed it. Once you have an established starter, you don't need to discard unless it's to pour out the hooch (surface liquid) or to remove a thin top layer if the colour has changed or your starter is very dry. Otherwise, I never discard once I have an active happy starter. Here's a guide you can reference (if you don't already have it): www.freshisreal.com/wp-content/uploads/2018/03/Easy_Gluten-Free_Sourdough_Starter_Guide_by_Fresh_is_Real.v1_11.02.18.pdf

@780bambam 4 года назад

@@FreshisReal thank you so much for the information. I’ll give all of that a try.

@shawntaymcarthur7461 10 месяцев назад

I got a starter from a friend that was in the freezer I took it out dumped out the hooch and fed it 1/2 cup of each water and gluten free flour. Do I leave on the counter and continue feeding it till bubbly then use it to bake something?

@FreshisReal 9 месяцев назад

Hi! Was the starter frozen or dehydrated into bits and then frozen? After feeding, give the mixture time to transform into wild yeast. If the starter smells too strong and acidic, remove half of what is in the jar before you feed it. If surface liquid accumulates at the top a couple hours after a feeding, you must leave it for longer. The mixture needs time (12-24 hours) to transform into good, happy, bubbly yeast. You may have to repeat the feedings a few times to get your starter active enough to use in a bread recipe.

@Therradican 4 года назад

I will do the starter for the first time tomorrow. How fast I can make a bread after that? Well it seems at the end of the video you mentioned 7 days. Thanks

@FreshisReal 4 года назад

It takes, on average, at least 7 days to create a pleasant-tasting bubbly starter to use in a GF bread recipe. And with time, the starter will get even stronger and better. You'll see with each bake the bread will improve in texture and in flavour. Please use this recipe guide as a quick reference when making your first gluten-free starter: bit.ly/2YMsp0I

@mariegaspard6355 2 года назад

With the gluten free stater did you need gluten free flour to make sourdough bread

@MommaBearsCorner 4 года назад

juast too easy to just start a new starter if any issues. safety first. goog tips. tks!

@TheLittleHomestead1 4 года назад

Hi I am just starting a gluten free starter (actually two) . I have a buckwheat (fresh milled) and a brown rice flour one - started today. Do you recommend putting a slice of organic apple in each one? at this stage? We have our own apple trees. Also did you say that to get the starter going faster ( a new starter) to add 1/4 t dried yeast? Thank you :)

@FreshisReal 4 года назад

Hi! Yes, you can definitely place a piece of apple in each. I added a piece of fresh pineapple to my starter the other day. It's amazing how it can change the aroma in such a nice way! You can do it now, just remember to remove the fruit after 12-24 hours. Don't add commercial yeast to your starters. The recipe that I added active yeast to was to show that it could be done to speed things up but ideally, you want to keep your beautiful wild yeast as natural as possible!

@TheLittleHomestead1 4 года назад

@@FreshisReal thank you so much for getting back to me. I'm off to put some apple in right now ! I have a wheat sourdough starter that's about 2 years old now and initially it was started using pineapple juice instead of water :)

@KeatShadows 4 года назад

Can you use different flavors in your starter? For example could you flavor the starter with orange flavor on week, then the next week use the same starter but make it have a grape flavor?

@FreshisReal 4 года назад

Hi! You could flavour your starter by taking some natural fruit juices and mixing some into a new jar and then feeding it. Although, adding flavouring would probably be best to do with the bread ingredients. Especially if you want the taste to come through in the recipe. That way, you can add as much as you want!

@b-c-hwithmaria.4275 2 года назад

I forgot to ask: can we use a burping lid? You know for fermenting?

@FreshisReal 2 года назад

Hi! I personally haven't used tight-fitting lids for my gluten-free sourdough starters. Some do. I find that my starters do best when I place a breathable cover. Also, I've seen some people experience more mold growth with tight-fitting lids. You could try it and see how it works for you. For myself, whether my starter is in the fridge (in between bakes) or on the counter transforming after a feeding, I always use bamboo coffee filters. They work well!

@conniemaglinger3588 Год назад

When you take out the starter from the fridge, can you work with it right away, or do you need for it to come to "room temperature"?

@FreshisReal Год назад

You don't have to wait, but if your starter is very cold and hard, it might be good to just wait a bit. Once soften, proceed to remove some starter if it's too sour, pour out any surface liquid if it's too sour, and then feed it some fresh flour with just enough water to stir. You might have to feed it a couple of times to get it nice and active again.

@ramyasrivatsan1722 5 лет назад

Hi Can we use white rice flour instead of brown rice flour? Thanks Ramya

@FreshisReal 5 лет назад

Hi Ramya! Of course, you can try making a starter with white rice! Just make sure that your grains or flours are as fresh as you can find it, organic works well too! Once you're ready to bake, you will have to experiment a little to find the best combinations of ingredients that work well for you!

@ramyasrivatsan1722 5 лет назад

Fresh is Real thanks 🙏

@denisedube2340 Год назад

A wheat sourdough starter recipe stated to not put it in the fridge until it has matured at least 6-8 weeks. Does this apply for gluten-free brown rice flour stater also? Thanks for the tip not needing to discard starter every feeding. I was accumulating sooo much!

@FreshisReal Год назад

Hi Denise! I feel that once you have a good gluten-free sourdough starter going and you've baked with some a few times, and it is bubbly, smells good, and you know it has good yeast activity, I think it's OK to refrigerate.

@denisedube2340 Год назад

@@FreshisReal thank you very much! It’s my first time making starter. It looks really good so I put some in the fridge while I kept one on the counter too just to be safe, so I would have both just in case. I fed the refrigerated started after a week and it looks great!

@rebeccanenner6780 4 года назад

Can you use parchment paper to top the jar instead of a coffee filter?

@FreshisReal 3 года назад

You could but it won't breath as much. Perhaps secure it with a loose elastic.

@michaelstorey1306 Год назад

ok, one more question. When you cover your starter (I use a paper towl) in it's jar, do you perforate the paper or not?

@FreshisReal Год назад

No perforation is needed ;)

@michaelstorey1306 Год назад

@@FreshisReal Thanks

@780bambam 4 года назад

Good morning, I’m the person trying the sourdough starter with coconut flour. I have read everything you have sent me(thank you for that by the way),this is day three and I have a fluid accumulated on the bottom of my starter it seems to bubble quite nicely, but when I stir it, it totally deflates. In all the info I have read, the “hooch” is suppose to gather on the top. Might you be able to tell me why I have liquid on the bottom. Thanks in advance.

@FreshisReal 4 года назад

Hi! I'm so sorry! I'm just reading your message now. Please let me know if you were able to successfully create a coconut flour starter.

@780bambam 4 года назад

@@FreshisReal , no, I was not successful. It just deflated to a very liquid state.. Thanks for your help though.

@miriyamk 3 года назад

Have you tried to make a starter from the sorghum flour?

@FreshisReal 3 года назад

Oh yes! It works really well! Here's a recipe link: www.freshisreal.com/sorghum-sourdough-starter/ Ps. please note that my site is currently switching servers so it might be down if you check it right away!

@Therradican 4 года назад

What kind of brown rice do you use. I have a basmati brown rice. Should I get organic? Thanks.

@FreshisReal 4 года назад

Hi Ronnette! I often use Bob's Red Mill Gluten-Free Brown Rice Flour. If I can find organic brands, I will use them if they are certified gluten-free. If you have rice at home that you can mill yourself, it should work really well too. Just try to grind the grains super fine and sift the flour before you start.

@Therradican 4 года назад

@@FreshisReal Thank you for your response. Do I need to feed them 1/4 Brown rice every week? You are the only channel that make food I can eat. Thanks again.

@michaelstorey1306 Год назад

Do you happen to have a recipe for pancakes or waffles

@FreshisReal Год назад

Gluten-free vegan or just gluten-free?

@michaelstorey1306 Год назад

@@FreshisReal Just GF Thanks

@heatheramy1219 2 года назад

Can you use several different flours in your starter or only one

@FreshisReal 2 года назад

My vote would be to start with one and once it's established then it's up to you if you want to incorporate more than one GF flour. Great ones to start with are organic brown rice flour or sorghum flour. Light buckwheat flour, millet or even GF oat flour works well too.

@lindenmckay5846 3 года назад

So if you feed it do you just put it right back in the fridge for it’s weekly feeding or do you have to let it sit out?

@FreshisReal 3 года назад

Both will work but ideally keep it out for a couple of hours to give it a chance to get active again then return it to the fridge :) If you haven't fed it in a few weeks, it's possible that 2 feedings will be required to get it going again.

@helenwilson8046 3 года назад

I love your videos,Chantal, and found the recipe for your gluten-free sourdough starter very useful but can't find it now. Please could you send me the link for it?Thanks a lot.

@FreshisReal 3 года назад

Hi! Thank you Helen! On my blog you can type starter or sourdough starter in the search bar to help you find all the GF sourdough recipes! Here's a link to help you: www.freshisreal.com/category/gf-sourdough-starter/

@michaelstorey1306 Год назад

What is the longest you can leave your starter in the Ref. without taking care of the feeding.

@FreshisReal Год назад

I admit that I often leave mine for 2-3 weeks without a feeding... sometimes even 4 weeks. Yikes! But they are fine and back to life within 2 to 3 feedings. When you ignore a starter for a few weeks, it's essential to remove a little and sometimes half of what is in the jar before you feed it again. You want to encourage good yeast to grow. If there's surface liquid, you can pour it out as it will probably smell very strong. Ideally feeding your starter each week or two is best to keep it happy and prevent mold.

@michaelstorey1306 Год назад

@@FreshisReal Thanks

@rachelhiner5760 Год назад

Is it fine to mix in different flours? Or do you keep only one type of flour per starter?

@FreshisReal Год назад

You can although simply using one GF flour such as brown rice or sorghum flour with water works very well.

@heatheramy1219 2 года назад

Can I use white rice flour as my starter

@FreshisReal 2 года назад

I finally tried it with white rice flour the other day, actually I used sweet white rice flour (starchier than just white rice flour) and it actually worked. You could give it a try too if you want although I do love organic brown rice flour to create an amazing GF sourdough starter.

@miriammarquez4061 3 месяца назад

Hi! Do you have the recipe for the starter in grams?

@FreshisReal 3 месяца назад

Hi! You could try this smaller portion GF sourdough starter: www.freshisreal.com/easiest-gf-sourdough-starter/ Printable: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/www.freshisreal.com/wp-content/uploads/2020/06/Easiest_GF_Sourdough_Starter_June2020_byFreshisReal.pdf Just keep in mind that the measurements for the starter don't need to be as precise. When mixing flour and water, make sure to add just enough water to create a thick pancake consistency, and that is perfect! If you remove or discard any starter, again, it doesn't have to be exact. Same with a feeding, add a couple of spoonfuls of flour with just enough water to mix. Have fun with the process ;) When making bread that's where the weight in grams for each ingredient is more important. You can try this recipe: www.freshisreal.com/7-inch-sourdough-boule-gf-v/

@emilyelin2205 2 года назад

I have a question about feeding ratio. It is common to feed wheat starters a 1:2:2 ratio, as this makes them more active - does this apply to gluten free starters as well? All the info I’ve found indicate feeding 1:1:1; I’m just wondering if 1:2:2 would be of any help, or if it’s unnecessary when it comes to gluten free starters?

@FreshisReal 2 года назад

All depending on which GF flour (brown rice, oat, sorghum, teff, buckwheat, millet, etc.) you decide to use to create your GF sourdough starter one might absorb water more than the other. I would say that combining 50g of flour with 50g of water is a good start. But I don't measure anymore. I add enough water to stir the mixture easily. And I feed my starter (once ready/established) enough flour and water to create the amount I need for a bread recipe while reserving a little to continue the feeding process afterwards.

@emilyelin2205 2 года назад

@@FreshisRealI see, thank you Chantal!

@tonisanchez938 5 лет назад

I have been feeding my starter for 6 days. It bubbly, but doesn't have the thick bubbles on top as yours does. When do I know my starter is ready? How much should it b bubbling before I use it?

@FreshisReal 5 лет назад

Hi Toni! Did you use brown rice flour? If it's bubbly and smells pleasant, it should be almost ready. If you're not sure, continue feeding it for a few extra days just to give it more strength. It will get better and more active over time! I've been playing around with a new sorghum starter, can't wait to share the bread recipe that goes with it!

@chas4592 3 года назад

Mine tends to increase in size by a third to a half in volume.

@rabiabhaiyat4484 3 года назад

I’ve had my GF SD starter for a year now, but recently my starter has become flat. So after feeding it, it doesn’t become alive like it use to. What do I need to to do to make it lively again? Any ideas?

@FreshisReal 3 года назад

You could take a spoonful of it and transfer it to a new jar. Give it a good feeding of flour with just enough water to stir and see what happens. If yours was lively at some point it should be happy again after a good refresh. You could also consider adding a different GF flour to see if it can help. Placing a piece of organic fruit (pineapple, apple, a few grapes) for 24 hours can also help boost the wild yeast activity! Remove it after 24 hours.

@svhere001 3 года назад

Hi ! I am from mumbai India and weather here is too humid.. so will my gf sourdough starter be ready earlier than 7days ? The climate is too hot 38-41 degrees n very humid (because of the sea) here..

@decom707 3 года назад

The bacteria in Sourdough survives up to a maximum of 60°C. You should be fine. Yes, it should ferment a bit faster in your temperature, since the yeast works faster in warmer temperatures(up to a certain point). I would still suggest you let the yeast work for at least 4 days before you use your new starter in bread. You will see and smell when it is ready.

@cwiley1956 7 месяцев назад

My gluten-free started grows a little bit but it never doubles in size and I’ve been doing it for over a month, I use sorghum and brown rice flour please help

@FreshisReal 7 месяцев назад

Hi! It's okay if it doesn't double. As long as it grows and is bubbly and active after a feeding, that is what you want. Also, please make sure it has a mild, pleasant, yeasty smell, not a strong one. If it smells too strong and sour, I would remove half of what is in your jar and feed it flour and water. Have you seen this video? It's newer, and it might be helpful. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QuHSndIBMQI.htmlsi=5dlEkoNLk2skj1Q5

@kerncountyrd5263 Месяц назад

What state are you located in? (Elevation). I've found that your environment will have an effect on your process with Wheat. I'm going to give this a shot and would like to emulate your process before a branch out on my own. Thanks for doing these videos! 🙂

@FreshisReal Месяц назад

I'm in Ottawa, Canada which is not at a high elevation. This GF sourdough starter video might be helpful to you too: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QuHSndIBMQI.htmlsi=8ViLI83TTQkUfd5e

@kerncountyrd5263 Месяц назад

@@FreshisReal I've been making wheat loaves for going on 3 years now. I've made all the mistakes trying to perfect my process. That's why I asked about Elevation. My daughter was diagnosed with Celiac last week. Time to learn a new process. 🙂

@FreshisReal Месяц назад

@@kerncountyrd5263@kerncountyrd5263 I feel like your daughter is in great hands. The diagnosis sucks, but she will learn to love new foods that are safe for her to consume, and it will hopefully help her feel her best. Let me know if you ever have any questions about baking with gluten-free ingredients.

@kerncountyrd5263 Месяц назад

@@FreshisReal Thanks

@mikemaldonado9402 4 года назад

Would I be able to make starter with any other type of gluten-free flour that I have? I have cassava flour, tapioca flour, coconut flour, and arrowroot. I'm wondering how these would do or if I should buy oat flour or brown rice flour instead?

@22Peaches22 4 года назад

Test a combination of the cassava and coconut, like 2 tbs each when feeding. Any combination will help it have more structure.. you’ll know by day 3 if it’s a strong starter or not. My starter is half buckwheat/ half bobs red mill 1 to 1 baking mix and it’s doing really well, even though I forgot one day and fed it with white rice flour! Wild yeast is quite resilient. Hope this helps!

@mikemaldonado9402 4 года назад

@@22Peaches22 thanks ill give it a try! appreciate the comment

@FreshisReal 4 года назад

Hey Mike! Did you give it a try? Which flour did you use? Oat or brown rice flour will work better than a starchy flour. Coconut flour is tricky to ferment on its own.

@mikemaldonado9402 4 года назад

@@FreshisReal Hi! yes i did try it out. I milled my own oats to make an oat flour, but I could never get it to ferment the way I needed it to. I added maple syrup to it on the 5th day and bubbles started forming but then I fed it on the 6th day and it just went back to when i started. Im not sure if I needed to add a little more water because milling it myself maybe required a higher water to flour ratio? But I ended up abandoning it because I was running through so much of my gluten-free organic oats with no progress. If anyone else has tried this method with success, please let me know what I can tweak or let me know what I was doing wrong.

@marieannebeeharry1550 4 года назад

Hi hi l would like known if I can use apple cider to make your starter t you

@FreshisReal 4 года назад

A little bit might be ok, but ACV is already very acidic, you would be better off using something like kombucha if you're trying to give a new starter a boost. Kefir water works well too, or even yeast water.

@saltyred9164 4 года назад

I am confused and I did not understand... how many times do I have to feed the dough the first 7 days? Is it twice a day or once a day? And how much do I feed it?

@FreshisReal 4 года назад

Hi Salty! When creating a new GF starter you will be feeding it at least twice per day. Here's a reference how-to guide for you: bit.ly/38n3LIe It should help answer most of your questions!

@teresaolofson8187 5 лет назад

gtain free nuts coconuts you use nuts and seed flours to make a sourdough?

@FreshisReal 5 лет назад

You can most definitely use seed and nut flours to make GF sourdough. I haven't yet added coconut flour to any of my bread recipes. I should test it!

@teresaolofson8187 5 лет назад

@@FreshisReal you need to add baking powder or baking soda for the grain free loaf?

@FreshisReal 5 лет назад

@@teresaolofson8187 I'm sure it would be ok without but somehow it seems to give that grain-free loaf extra oomph!

@lisagardner4814 3 года назад

Can we stir with a metal spoon ? Ans when using flour mixes I’ve noticed some have xanthan gums and starches is that ok

@FreshisReal 3 года назад

When making a GF sourdough starter try to stick with 1 flour example: brown rice, sorghum, millet, GF oat, teff. And, for a GF starter, I would suggest without gum for sure!

@lisagardner4814 3 года назад

@@FreshisReal Is there any way to create a sourdough loaf that is gluten-free without xanthan gum and psyllium husk I have IBS and cannot tolerate those I recently purchased a loaf of bread from KoKo bakes on Instagram it has a drop of xanthan gum and it put me five days in pain

@decom707 3 года назад

@@lisagardner4814 Late but yes. Just use one or two whole wheat flours, like buckwheat, rice or corn(I personally would suggest a mix of two). Add some starch of your choosing to the bread too, like Corn or Potato starch. I would go with 5 to max 10% Starch in the flour, if flour and starch is the only thing you will add, next to a sourdough starter or yeast. It will improve the structure a bit. As long as you add a fitting amount of water, so its not a liquidy dough, you can just leave it to reast in the bread mold, and then slap it in the preheated oven. Important for the oven: Add a small bowl filled with water to it, place it at the very bottom. GF bread is prone to dry out a lot. Additionally, use the setting that only supplies heat from above/below, not Circulating air. The latter would dry out the bread too much.

@colleenbrose288 11 месяцев назад

Hello again 🤗 I may have done some thing wrong with my grain free sourdough starter. I’ve been feeding it for nine days now. I’m noticing the last three days it has collected some water at the top of it and I can’t hear it bubble, but there are air pockets on the side of the jar. I am wondering if I did something wrong? It still smells sweet and yeasty and tomorrow I wanted to make sourdough bread with it but I’m not sure if I can?

@FreshisReal 11 месяцев назад

Which grain-free flour did you use? Buckwheat? Buckwheat is trickier to get going sometimes. If it smells sweet and a little yeasty, and you can see some bubbles, that's a great sign. How long after a feeding does the liquid accumulate on the surface? If it's a couple of hours after a feeding it's because you need to leave it for much longer. In time, the mixture will transform into wild yeast.

@colleenbrose288 11 месяцев назад

@@FreshisReal i used cassava flour, i feed it before bed and check it in the morning. I’ve been adding a little flour in the morning to compensate for the liquid, not sure if that’s good?

@FreshisReal 11 месяцев назад

@@colleenbrose288 Adding a little flour in the morning should be fine. Have you seen the recipe post and video for the cassava flour starter? Video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Phn4l1jjptk.html Recipe: www.freshisreal.com/grain-free-sourdough-starter-gf-v/ The texture of a cassava flour starter is different, but you should still see some bubbles throughout once ready, and the mixture should feel lighter. Add the flour with just enough water to stir when you feed it. It sounds like yours is almost ready. Did you initially place a piece of fruit in the mixture to help get it going?

@colleenbrose288 11 месяцев назад

@@FreshisReal yes I started with a piece of pineapple, i guess i got nervous cause i could really hear it bubbling day5,6 and now it’s not as much.

@heatheramy1219 2 года назад

Do you add tepid water to starter

@FreshisReal 2 года назад

Room temperature or up to about 85°F is great!

@teresaolofson8187 5 лет назад

do u do the float test?

@FreshisReal 5 лет назад

I don't but I've seen wheat-based sourdough starters tested this way.

@helenellsworth9556 4 года назад

You can't do the float test with gluten free sourdough, it just sinks, this test baffles me.

@suzannemartinez3137 4 года назад

We have well water and softener system, will this water be ok?

@FreshisReal 4 года назад

I don't know because I personally haven't tried it. I can suggest one thing; fill a bowl or container and let that water sit on your counter for 24 hours or more. Some of the 'stuff' in the water might evaporate. I'm not sure what a softener system adds to clean the water. Or maybe consider boiling some water first to help reduce the chemicals in the water.

@suzannemartinez3137 4 года назад

It removes the iron and calcium in well water without using chlorine.

@denisemsummersett9400 4 года назад

@@FreshisReal Or buy a couple of gallons of spring water at the grocery store JUST for your starter.... bottled water doesn't go bad. Just a thought

@feliciaowens-smith2807 4 года назад

I am on day 3 of my starter and I have liquid at the bottom. Is this bad?

@FreshisReal 3 года назад

Completely normal! I hope your GF starter is still going!

@margaretreidagate8440 Год назад

Do you take the grapes out

@FreshisReal Год назад

Hi! If you place a few organic grapes, you can take them out after 24 to 48 hours. You can also squeeze the juice out of a few grapes if you don't want to worry about scoping out some whole grapes later.

@alainrexbanilad1912 4 года назад

Hello! Have you tried using coconut flour for your Gluten-Free Sourdough Starter? If yes, do you have a recipe for the starter and the bread itself? Hope to hear from you soon! Thank you!

@FreshisReal 4 года назад

Hi Alain! Coconut flour is a little trickier to use to create a GF and grain-free starter. Some have been successful in combining coconut flour with some cassava flour and even almond flour. Yes, I've tried but had better success when the coconut flour was mixed with some cassava flour. I think I've only ever baked one grain-free sourdough loaf to date. I do have a grain-free bread recipe on my blog and there is a video as well, it's a yeast-free loaf: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z2KtRjmL8zg.html

@alainrexbanilad1912 4 года назад

@@FreshisReal Thank you for the response! For now, I'm still looking for a way to create a starter with just coconut flour. I saw a post on Instagram, they used coconut water. I think that would do the trick too. :)

@rachelhiner5760 Год назад

Can you freeze a starter?

@FreshisReal Год назад

Hi! Yes, you can freeze some dehydrated starter. Make sure to dry it out at a low heat for best results. Let me know if you need some more guidance. It can be as simple as spreading a thin layer on a parchment-lined baking sheet, placing it in your oven and drying it out a very low heat.

@justcallmegabbs 3 года назад

Do you thing it could work with plantain flour?

@FreshisReal 3 года назад

Hi Gabriela! I've tried with green banana flour which is sort of similar. It's possible but trickier to maintain and keep healthy. Do you have another GF flour? Sometimes combining two has a better outcome. Did you see the newest GF starter video/recipe? It's for a smaller portion, and being that you might be experimenting a little it might be better to try this version: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QuHSndIBMQI.html Let me know how it goes if you do try it!

@justcallmegabbs 3 года назад

@@FreshisReal I have tapioca flour and white rice flour. I'll watch the video right now. Thank you!

@jacquesdaigle1136 3 года назад

As a beginner, I find your videos so confusing and written instructions have no amounts to add or discard. Even so I'm determined to make a sourdough buckwheat starter, on day 3 today and it has bubbles, thanking God, how do I make a buckwheat sourdough breat once it's ready to use and how much starter would I use to make it. No recipes found so far. Thank you for doing this it's difficult for gluten free folks to rind a healthy bread.

@FreshisReal 3 года назад

Hi Jacques! I'm sorry you're finding the process confusing. I do have many recipe posts on my blog with all the details you should need. Did you ever get your hands on the printable step-by-step guide? Here's the link to a couple of posts and videos that might be helpful to you. Original GF Brown Rice Sourdough Starter Guide: www.freshisreal.com/gluten-free-sourdough-starter/ The printable: bit.ly/3s38312 The Easiest GF Sourdough Starter recipe: www.freshisreal.com/easiest-gf-sourdough-starter/ The video for the Easiest Starter: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QuHSndIBMQI.html

@TheGardenAndWormLady Год назад

Can this be dehydrated?

@FreshisReal Год назад

Hi! Yes! You can dehydrate some and store the pieces in a sealed bag or container in the freezer until you're ready to start a new starter. To dehydrate some, you can smudge a thin layer on a piece of parchment paper (on a baking sheet) and place it in a very low-temperature oven until dry. If you have a dehydrator, even better, use it!

@TheGardenAndWormLady Год назад

@@FreshisReal thank you 😊

@simplelife2960 3 года назад

can I do this with chestnut flour?

@FreshisReal 3 года назад

I'm not sure if it will work with just a nut flour. Do you have another GF flour you can mix in with it?

@simplelife2960 3 года назад

@@FreshisReal thank you so much for your reply!:) it looks like it works perfectly fine..its bubbling and rising just like in your video :D so I've done a second one with teff flour (so that I could compare them, smell and all) and they both are smelling the same, bubbling away and rising really well! :)) so yeah thanks again,, also for your amazing vids/content! love from switzerland x

@michaelstorey1306 3 года назад

I was just given a three year old starter, started with wheat flour. I would like to go to GF, can I mix the two to start, or should I start a GF starter to begin with

@FreshisReal 3 года назад

Hi Michael! The big question is can you consume gluten/wheat? If you have celiac disease of a severe wheat allergy I wouldn't try it but if you're only a little sensitive and you think you're ok to consume in very small amounts you could give it a try. Transitioning a wheat starter to be GF would require the same feeding process. Take a little of your wheat starter, even just a scoopful, and feed it GF brown rice or sorghum flour (or other) with just enough water to stir. Repeat until your starter is happy and lively. And yes, eventually the gluten levels will decrease but please don't do it if it's going to get you or a loved one sick. If you have more questions please let me know.

@conniebird6753 6 месяцев назад

Day 7 I added 1/4 c brown rice flour and water. It is not doubling. I have not discarded any but jar is 3/4 full. Not sure what to do now

@FreshisReal 6 месяцев назад

Hi! How did the mixture smell before you added the 1/4 cup of flour? If your jar is almost full, feeding it only 1/4 cup of flour wouldn't necessarily make it double. Did you discard at all at some point in the 7 days?

@conniebird6753 6 месяцев назад

No I have not discarded any

@conniebird6753 6 месяцев назад

Smells fine,, I think. This is my first try and not sure what it should smell like.

@conniebird6753 6 месяцев назад

Day 1-5 I used 1/2 cup flour and water 1 time per day. Started 2 x's a day day 6 either half of amount flour and water

@FreshisReal 6 месяцев назад

@@conniebird6753 You'll know if it smells too sour as it will smell strong and acidic. Leave it for now, but tomorrow or later today, remove half of what is in your jar and give it a good feeding of at least 1/2 cup to 1 cup of flour. That should help to get it going. It's probably a very hungry starter.

@sarahjepsen2785 4 года назад

do you make your own brown rice flour or buy it?

@FreshisReal 4 года назад

You can try and make some by milling brown rice although I typically buy it. If you mill it yourself, mill the rice as finely as you can if not it won't be so nice in a recipe.

@sarahjepsen2785 4 года назад

Fresh is Real thank you. With this quarantine, and living 50 miles from the nearest store, it isn’t easy to buy the flour. So I’ll try making some. Otherwise, amazon might have some. 😃 Thank you!

@FreshisReal 4 года назад

@@sarahjepsen2785 You're welcome! Let me know if you have additional questions about ingredients. You can mill buckwheat groats or even rolled oats if you need to make some flour for gluten-free recipes. What else do you have on hand?

@sarahjepsen2785 4 года назад

Fresh is Real oats, white rice, brown rice, maybe rye flour. I have to look

@kk2e856 2 года назад

Hello my starter is 5 days old, it has doubled almost in size every 12 hours. It smells like vomit and I don’t have liquid on top but on the bottom…is this normal? Do I pour the liquid on the bottom out? Thanks for help!

@FreshisReal 2 года назад

Hi! What kind of flour are you using? Brown rice? I would suggest keeping a heaping spoonful of the starter (from the middle of the jar) and transferring it to a new clean jar. I've had this happen with a millet starter before. I know exactly the smell you're talking about. You can still save it! Once in a new jar, feed it flour with enough water to stir. Is your flour fresh? Check the exp. on the package. Another thing you can try is adding a piece of fresh apple or pineapple right into the new jar after the next feeding. Doing so will help to bring good bacteria into the mix. It might even make your starter smell sweet. Remove the fruit after 12-24 hours.

@kk2e856 2 года назад

I’m using brown rice flour, thanks for the quick reply. I just fed it this morning. Should I wait to remove from the middle or can I do that now after I fed it?

@kk2e856 2 года назад

What is a normal good smelling sourdough starter to smell like?

@FreshisReal 2 года назад

@@kk2e856 When you fed it this morning, did you remove some first or just added to the mix in the jar? You could do it now or tomorrow if the smell is still there.

@kk2e856 2 года назад

@@FreshisReal I removed some first. And then fed it

@Moushey2 4 года назад

Can't you keep it in the freezer if you plan to be gone for longer than a couple weeks?

@FreshisReal 4 года назад

A couple of weeks in the fridge without a feeding it fine. Just give it a good feeding before you leave. Or instead of freezing, you could consider dehydrating a small amount by spreading a thin layer on a piece of parchment paper. Next time your oven is cooling from something you've baked, place the thin layer of starter (with parchment paper) and place it on a baking sheet in the warm cooling oven until it's dry. You can store the dry starter in the fridge until you need it.

@denisemsummersett9400 4 года назад

@@FreshisReal about what temp in the oven would be the maximum heat? I would not put it in at 300 degrees, or even 250? Approximately how many hours would it need to dry out the starter?

@wandayonder9772 4 года назад

We used to call marijuana "hooch" and it's slang for moonshine booze as well. It's strange to hear you calling the liquid on the sourdough starter a word used for illegal drugs. You're the first person I've heard call it that and I certainly won't be. Thanks for the starter tips though, much appreciated.

@FreshisReal 4 года назад

I didn't create the term. You can call it surface liquid ;)

@wandayonder9772 4 года назад

@@FreshisReal okay, I hadn't heard it before. I've looked into it a bit now and apparently the starter surface liquid contains alcohol, so maybe "hooch" IS appropriate...

@glennbosch3204 5 лет назад

Two videos to show us your method of making the starter but NO video how to USE the started in a real sourdough recipe and then bake it showing the results!!

@FreshisReal 5 лет назад

Hi Glenn! You're absolutely right! I forgot to add a link to my current Buckwheat Sourdough recipe! Here it is, and I will also add it to video notes! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lRXzuTFyoxA.html Buckwheat Sourdough Recipe post: www.freshisreal.com/buckwheat-sourdough-loaf-gluten-free-vegan/ Plus come back soon as I will be posting a new Sorghum Sourdough recipe in the weeks to come!