Comment on Simple Sorghum Sourdough by Chantal.
Hi Andrea! I’m excited that you’re baking your first Sorghum Sourdough! Did you refrigerate your dough or leave it on the counter overnight? If it was stiff… adding more water should be ok. You did so when adding the starter? I’m curious to see how that works out. How much more water did you have to add? I will be adding the weights (grams) to my bread recipes soon, so that should be helpful to guide those that need more precise measurements. Not weighing the ingredients could mean more flour for some loaves and less for others. When measuring if one packed the flour in the measuring cup, it could mean the need to add more liquids to compensate for the extra dry ingredients. When you bake your loaves, try keeping notes that way, you can track what works and what doesn’t. Let me know how it went if you’ve already baked!
Chantal Also Commented
Simple Sorghum Sourdough
Hi Piper! You can experiment with this recipe for sure! Try it both ways so you can taste the difference for yourself! It’s a great way to learn. Or test half the dough with the starter overnight and the other with the starter added the next day. Have you baked a GF sourdough bread recipe yet? The 7-inch recipe is also great to play around with. https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Simple Sorghum Sourdough
Hi Jessica! This loaf was created to be free of rice, but you can use rice flour (white or brown) if you prefer. I do have other GF sourdough recipes that include rice flour, the 7-Inch Boule is a great example: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/ And if you want to sub out the buckwheat flour in that recipe, you can replace it with sorghum flour, millet flour, almond flour (if not allergic), or add more GF oat flour.
Simple Sorghum Sourdough
Hi Pura! You can definitely use almond flour (superfine is great), simply replace the buckwheat flour by weight/grams. You can omit potato starch and replace it with the other starches you have. Sesame seed flour sounds lovely as well. It should be fine. You can always keep feeding a starter until you’re ready to bake, if it’s active, you might not need to remove or feed it as much to keep it happy if it’s already pretty lively and bubbly. If you discard some starter because your jar is getting full, you can store that extra starter in another jar (in the fridge). You can use the good discard to make flatbreads or pancakes. I hope I answered all your questions. Sorry for the late reply!
Recent Comments by Chantal
How To Make Maple Cream
Hi! Once ready, store the pure maple cream in the fridge as it could separate quicker if left at room temperature. It could still separate a bit once in the fridge but when ready to enjoy some, simply mix it up a bit in the jar. The separation doesn’t always happened. It depends on the consistency of the maple cream. Some batches turn out thinner and some very thick. The end product varies due to consistency of maple syrup, how long the syrup boiled (did it reach the correct temperature), did it cool long enough, how long it was hand mixed, etc. If unopened, the maple cream if stored in the fridge will keep for months. Once opened, it should be fine for a couple of months as long as clean utensils (no bread crumbs, etc.) are used to scoop out the cream. Maple cream is so delicious that once the jar is opened, it usually disappears pretty quickly because it’s so good! If you’re making some as Christmas gifts, try a test batch first. That way you’ll get practice 😉
How To Make Maple Cream
Hi! You can use a trusted online nutrition calculator tool to check the calories and nutrition facts for recipes or ingredients. This is a pure maple syrup/cream recipe so a serving of two tablespoons will be around 100 calories and 19 g of sugar.
Healthy 5-Ingredient Banana Bread (GF/V)
If you did not try it yet, I think trying it with an extra half of a banana would be a great start to replace the maple syrup. And for the next bake, try adding more (or less) depending on how the first loaf worked out. Let me know if you do try it!
Maple Cream Bars
Hi Joanne! I don’t see why not. If you like walnuts, go for it! Pecans, hazelnuts, or sliced almonds would be equally tasty if you can consume any type of nuts. Ps. I froze some of the bars the last time I made a batch, and they are SO good to enjoy as a nice treat once in a while when the craving hits me. Especially if you can’t have traditional pecan bars/pie or butter tarts with gluten, sugar, eggs, dairy, etc., these maple bars are such a nice treat! If you do freeze some of the leftover bars, it’s best to thaw a little bit before eating or place the piece on a plate in the microwave for a few seconds.
Canadian Sourdough Beavertails (GF/V)
Hi! Thank you for trying this recipe! I am not an expert at deep frying but from my experience the oil has to be hot enough or the donuts will absorb too much oil and result in greasy and soggy donuts. Ideally 350-375°F. The temperature will drop a bit once the dough is cooking. Are you cooking on a gas or electric stove? Did you use a candy thermometer to check the temperature of the oil? I mean if yours were getting too dark too fast, lower the temperature even more next time to see if it’s better.
