Comment on Grain-Free Sourdough Starter (GF/V) by Chantal.
Hi Darlene! I understand your concern and not wanting to waste expensive ingredients. You want to add enough water, so the mixture is not dry and crumbly. It will be like a thick pancake batter. It will be easier to mix and will look smooth (see photos in the post) as opposed to grainy. And if for whatever reason, you add too much water, it’s easily fixable. You can add more flour at the next feeding or right away. Depending on the brand of cassava flour you get, the amount of water it absorbs will vary. Brown rice flour, for example, it’s often a similar amount of water in grams. Although cassava flour is more absorbent. I hope this helps.
Chantal Also Commented
Grain-Free Sourdough Starter (GF/V)
Hi Keith! You don’t have to keep a GF sourdough starter in the fridge if you bake with it daily or often. If you only bake with some once per week, storing the starter in the refrigerator in between bakes will be easier. When refreshing the starter, you can take it out of the fridge and feed it right away or wait a couple of hours when it’s not so cold and hard. After a feed, wait until it’s gets happy and active and use some or return the jar to the fridge. To create an even bubblier starter, you can feed it twice before using some in a bread recipe.
Grain-Free Sourdough Starter (GF/V)
Hi! Did you use cassava flour and a piece of fruit? Remove the fruit if you haven’t done so already. Discard a spoonful of the starter if yours smells too strong and sour. Then proceed with a heaping spoonful of flour with just enough water to stir.
Recent Comments by Chantal
Incredible Irish Soda Bread (GF/V)
Traci! Thank you for sharing your modifications! I’m happy you tried this quick recipe! I’ve added the quinoa flour to the notes for other bakers to see. Again, thank you!
Incredible Irish Soda Bread (GF/V)
Lily! Thank you so much for sharing your swaps! I’m so happy you tried this new recipe! I love that it’s so quick and easy to make too!
Gluten-Free Vegan Bread Machine Loaf
Gina! Wow! What a lovely comment to receive! I’m thrilled that you tried the bread recipe and like it! I love it very much too! Ps. this bread bakes nicely in the oven too!
Sorghum Sourdough Starter
Hi Janelle! Did your starter show signs of bubbliness or growth during those 7 days? How does it smell? Did you decide to bake with some? Ideally, you want your starter to be nice and active before using some in a bread recipe. If you still feel like your starter is not behaving like it should, consider removing half of what is in your jar. Then feed it a generous portion of flour with just enough water to stir. If you have organic apples, pineapple or grapes, place a piece of fruit or a few grapes into the starter for 12-24 hours and watch it transform into happy yeast. Remove the fruit after that time. You might have to feed it again to create more starter before you use some in a recipe.
Gluten-Free Sourdough Starter
Hi! A GF flour blend will work, but using one without xanthan gum or other gums to make a GF sourdough starter is probably best. Try a smaller portion starter with the flour you have. That way, you don’t waste any 😉 Recipe: https://www.freshisreal.com/easiest-gf-sourdough-starter/
