Comment on Gluten-Free Sourdough Starter by Chi.
Hello Chantal, I’ve just recently found your youtube channel and love it.I’ve made some GF bread before but it wasn’t very memorable. I used one of your simple recipes (but with some dry yeast i still had laying around) and it came out a lot better. Thought i’d start on the starter then. I did 1/8 cup buckwheat flour 1/8 cup sorghum flour, and 1/4 cup water twice a day. I did add a bit of agave on the 1st day. By the 3rd day it exploded, almost doubling in size after a feeding, so i thought things were going well. The 4th and 5th day have gone by and I’m guessing something went wrong, because it’s been pretty flat now. There are still some bubbles but it’s definitely not bubbly, and I don’t think it’s been expanding any more (judging by the rise fall line, there was a bit on 4th day, and not really any the 5th day). Can this be salvaged? Is the feeding too little, would more agave/sugar help, etc. I do have brown rice and a few other flours I could use as well.. Your thoughts on this would be appreciated. Thanks in advance.
