Comment on Buckwheat Sourdough Loaf Gluten-Free Vegan by Chantal.
Hi Amy! Now that you have an established starter, the idea is that you can store it in the fridge while you’re not baking. Ideally, you want to keep at least 1 cup in the jar to keep the yeast alive. The fermentation simply slows down once refrigerated. Once you’re ready to bake, you will take it out and feed it at least 3/4 cup of flour and enough water to stir if you want to create one cup of starter. You can also weigh your ingredients. If your goal is to create 1 cup of starter (approx. 265g) you want to mix enough flour and water (140g flour/125g water) to add up to 265g of bubbly/active starter. Remember, you already have a little in the jar. When you’re not baking regularly, you still need to keep your starter alive by feeding it a little bit every 1 to 2 weeks, at most three weeks. The longer you wait, you might have to feed it twice to get the wild yeast happy again so you can add it to a bread recipe. I hope this helps.
Chantal Also Commented
Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi Sara! Is your buckwheat flour darker? It could be why. If you can find light-coloured buckwheat flour, you might like it better. I often grind/mill organic raw buckwheat groats for a light buckwheat flour. It’s great! For a lighter loaf, you can check out the 7-Inch Boule recipe (https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/), it includes more starch, so it’s less dense. You might like it!
Buckwheat Sourdough Loaf Gluten-Free Vegan
I now have a few more GF sourdough bread recipes that include a little more starch to soften and lighten the texture.
Larger Sourdough Bread Recipe: https://www.freshisreal.com/wild-yeast-bread-gf-v/
Smaller 7-in Loaf: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Rolls: https://www.freshisreal.com/gluten-free-sourdough-rolls/
Buns: https://www.freshisreal.com/soft-sourdough-buns-gf-v/
I hope this helps!
Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi Susanna! You can sub the oat flour for another light flour such as millet, sorghum, more light buckwheat, maybe teff flour or even almond meal/flour if you’re not allergic. I hope this helps!
Recent Comments by Chantal
Maple Cream Bars
Hi Joanne! I don’t see why not. If you like walnuts, go for it! Pecans, hazelnuts, or sliced almonds would be equally tasty if you can consume any type of nuts. Ps. I froze some of the bars the last time I made a batch, and they are SO good to enjoy as a nice treat once in a while when the craving hits me. Especially if you can’t have traditional pecan bars/pie or butter tarts with gluten, sugar, eggs, dairy, etc., these maple bars are such a nice treat! If you do freeze some of the leftover bars, it’s best to thaw a little bit before eating or place the piece on a plate in the microwave for a few seconds.
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Hi! Thank you for trying this recipe! I am not an expert at deep frying but from my experience the oil has to be hot enough or the donuts will absorb too much oil and result in greasy and soggy donuts. Ideally 350-375°F. The temperature will drop a bit once the dough is cooking. Are you cooking on a gas or electric stove? Did you use a candy thermometer to check the temperature of the oil? I mean if yours were getting too dark too fast, lower the temperature even more next time to see if it’s better.
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Hi! I haven’t made these in a while. I do have organic coconut milk (can) and could try a version without brown rice flour. Which GF flour is in your gluten-free starter? Tell me, when you bake grain-free, which ingredients can you consume? Do you eat buckwheat (pseudograin)? What about cassava flour, coconut flour, tiger nut flour, etc.? What about starches? Are you okay with potato starch and tapioca starch? Let me know so we can create a new version for you. What about sugar? Are you okay with coconut sugar or maple syrup?
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Hi! Can I ask which brand of GF baking powder you tried? Is your batter too wet or not wet enough? And the apple? What kind did you use? Let me know so I can help you 😉
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Hi Mallory! Thank you so much for your comment and rating! I love learning that your family enjoys this recipe!
