Comment on Sorghum Sourdough Starter by Ann.
Hello,
Thank you for getting back to me and for your baking powder tips.
Well, like you suggested, I did in fact, feed the jar of yeast. It would not budge, but smelled fine and no mold. So, I folded it in to the dough (even though it was flat) with the salt and let it sit for 6 hours and then baked it. I had it this morning and it was great. The loaf is slightly smaller in size. I was surprised that it still worked. I hated to throw everything out and am so glad I didn’t.
Earlier today, I found your recipe for grain free sourdough pizza crust; looks awesome and I can’t wait to give it a try.
Once Again, I really appreciate your website and videos, I’m learning a lot!
Hopefully I won’t gain 100lbs with all this good bread! Just kidding!
Ann Also Commented
Sorghum Sourdough Starter
Hello Chantal. I am very grateful for this wonderful Sorghum starter recipe. I made three very successful loaves of bread about 8 days ago with the initial starter batch, which did take six days to be ready for baking. After baking I fed the starter and placed it in the fridge to slow down fermentation. Yesterday I decided to try another loaf today, so I took starter out of the fridge last night, fed it, and left out in a warm area. I continued with your Simple Sorghum Sourdough recipe in prep for the following morning with hopes of adding the starter and salt. But sadly, the starter did not rise. There is no movement at all, Do you think the starter is ruined? Also, is there an alternative I can do to use up the ingredients I prepared for the bread, (which was everything except starter and salt)? More specifically, what, if anything can be used in place of the starater? Any advice is appreciated. Thanks! -Ann
