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.
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Hi Ziv! Have you played around with testing making bread with the ingredients that are safe for you? Let me know what you’ve tried and I will do my best to help you. I just found your message today. Sorry for the late reply.
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