Comment on Gluten-Free Sourdough Starter by Chantal.
Hi Irina! Thank you so much for your interest in my recipes! Your house is warm, but it should be fine, as I often make starters in the summer! Try to keep yours out of the direct sunlight. Feeding a starter with 1/4 cup of water and flour is a good start. You can always increase the feedings to half a cup if you find that your starter needs more food to get going. Based on 1/4 cup feedings, you should have a pretty full large jar (up to 3.5-4 cups) by the end of 7 days. The final amount will also depend on if you feed your starter a little more on day 5 or throughout the week or at any given time. Did you find my 3-page pdf to guide you along the way? It’s a more condensed version of all the instructions for this Gluten-Free Sourdough Starter recipe: bit.ly/2Rtejw4. Ps. You will have enough starter to bake a loaf at the end of the week. Usually, a GF sourdough bread recipe requires 1/2 to 1 cup. My recipes call for at least 1 cup on average. You should also have a little extra left, feed it again, and then store in the refrigerator until you are ready to bake again. Let me know if you have any more questions! Please keep me posted on your progress. You can also join my GFV Baking Facebook Group to help you troubleshoot along the way: facebook.com/groups/191987888217239
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 Cara! Ideally cool to 90 degrees. It might take longer to stir and transform into cream if the syrup is still too hot. You’re probably getting my reply too late… what did you end up doing? Or did it work for you to stir at the slightly higher temperature.
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Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?
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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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Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.
