Comment on Sorghum Sourdough Starter by Chantal.
Bonjour Françoise! The reason we remove a little bit of starter when creating a new one is to make sure it gets lively to use in a bread recipe. Some people don’t remove a little bit, but I find the starter gets very sour. I don’t love a starter that’s too sour because then your bread will end up tasting the same. Once you make this one, you could test different methods to see which one you prefer. The one I shared is the one I felt worked the best. If, after the three or even four days, you find that 1/2 cup of flour at each feeding is too much, consider reducing your feedings to 1/4 cup. That’s ok. Also, at this time of year it can be much colder (depending on where you live), so keep your starter nice and warm, and it should help you to get it active and bubbly! Let me know if you have additional questions! Chantal
Chantal Also Commented
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.
Sorghum Sourdough Starter
Hi Lauren! If your water is room temperature or a little warmer (70-85°F) that will be perfect. In the winter when my kitchen is really cold, I occasionally will boil water, let it cool and mix it with some room temperature water to create a cozy water temperature. Doing so often means that your dough will be happier and potentially rise a little faster.
Sorghum Sourdough Starter
Sorry to hear about the smelly starter! It can happen. It doesn’t always mean that it’s bad, but it could mean that it needs more than half to be discarded and then fed more fresh flour with just enough water. Also, transferring a spoonful to a new clean jar can help get rid of less than desirable bacteria. As for flours, of course, you can use something other than light buckwheat flour. Examples are GF oat flour, millet, teff, and almond meal/flour if not allergic. White rice flour could work, but I’ve never tried it in this recipe. If you need to keep the bread free of rice, then your best bet would be millet, oat or almond.
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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 June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.
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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.
