Comment on Gluten-Free Sourdough Starter by Chantal.
Hi Laura! Yes, making wild yeast is, for sure, a fun project! I have so many different kinds of GF starters now. My fridge is getting sort of full. This week I’m making an oat starter, and it smells so good! Do you consume oats, or do you avoid them? As of now, I find I’m still okay with consuming GF oats. Anyhow, string back in the hooch if it was more in the middle of your starter is okay. If it’s ever at the top, you can pour it out if you want to create a less sour starter. If your starter ever smells strong/odd or like vinegar, you can pour the surface liquid out before you feed your starter. It’s okay if you start a second jar, follow your instincts on how much to feed it. As long as you give it a little flour and water each day or when it’s hungry you could use that second one for things like pancakes if you wish. Although, if it’s active and happy, use either for bread baking.
Chantal Also Commented
Gluten-Free Sourdough Starter
Hi Nancy! There’s no specific number of hours as in colder months the process could be a little slower. On warmer summer days, the mixture could transform faster. Have you seen this video? https://youtu.be/QuHSndIBMQI?si=Lamhdx8uisWIZZ7e The video could help you see the transformation of GF flour and water into wild yeast. Please don’t stress too much on the number of hours, feed your starter when you can and observe the changes throughout the day and have fun with the process.
Gluten-Free Sourdough Starter
Hi Christina! Thank you for reaching out! I wouldn’t give up just yet if I were you. How does your starter mixture smell? Does it smell very strong and sour like it needs to be fed or does it just smell like wet flour? Do you by any chance have another GF flour to try other than rice? Let me know and I will reply.
Gluten-Free Sourdough Starter
If it smells really strong and sour I would pour it out, probably remove a little bit of the starter and then feed it more flour and water.
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Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
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