Comment on Sorghum Sourdough Starter by Chantal.
Hi Anne! To make a starter with less flour and ideally less waste, start with 1/2 cup of flour with just enough water to stir. Each day check on it, smell it and feed it fresh flour 1/4 cup should do with just enough water to stir. Then on days 4 to 7 remove just a little bit (a spoonful should do the trick) and then proceed to feed it with fresh flour (1/4 cup with just enough water to stir). It’s possible that on day 6, your starter might need 1/2 cup in order to get super active. If that is the case, you would still need to remove a little before you feed it. If there’s liquid that collects on the surface, leave it. Only pour it out on day 4 to 6 if it smells super strong and unpleasant. If it smells nice, mildly sour, and sort of sweet leave it! I hope this helps. You can refer to the step-by-step printable guide for extra guidance. And remember that different brands of flours/ingredients will absorb more or less water.
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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