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You are so kind Carolina. Thank you! I have a question about our families bolo do caco recipe. I'm working on my gluten free version and I want to make it as authentic as I can! I was hoping you could email me at turmericmecrazy@gmail.com so we can connect that way. The email I have for you isn't correct. Hugs to you as well💜

Hi! In the Day 1 - morning video in this series I explain why we use it, but it is not absolutely necessary to use pineapple juice. Hope this helps. Go to the 4 min mark of this video Day 1 Morning link: ruclips.net/video/KOUbhs7GmYg/видео.html

Oh no. I'm sorry to hear you found this confusing. This tip was meant to be a complement to my video series that walks you through the exact step by step. If you're a newbie I know this is A LOT of information, but rest assured it will become second nature to you. If you watch the daily videos (1 morning and 1 evening) for 14 days while you're making your starter, I promise you'll learn everything you need to know to have a good handle on things. I tried to make the series very detailed and have repetitive step-by-step daily feedings so that it truly does become second nature to you. I also include lots of educational information that I believe is necessary to understand in order for this all to be intuitive for you. As always, I am here if you have questions ♡. Video Series: ruclips.net/video/naCPYkPfTX8/видео.html

Hi! I'd be happy to help! You can indeed follow my sorghum starter video series for all of those flours. You'll find the buckwheat will have a much smoother, kind of creamier texture than the others. This series is older but all of the information is still valid and will definitely help you on your journey. I really believe that knowledge is power and if you follow along you should have all of the information you need to build, maintain and foster a very healthy, vibrant starter! You can absolutely just use flour and water, I talk about this in one of my videos. You do not have to add the pineapple juice or any else, it just speeds things along. I have a few other videos in my playlists regarding water sources etc as well as FAQ that will help too. Please don't hesitate to ask if you have any other questions! ♡ Trish Here are the links: 1. How to make a sorghum sourdough starter: ruclips.net/p/PLr-0cWx5VzYwBR7fJebTzaAq8iybcrfTy 2. Quick Tips to a successful sourdough starter: ruclips.net/p/PLr-0cWx5VzYxNhYpJJjD1Su_80wzzBIAB

@@turmericmecrazy thanks so much! My sorghum and buckwheat are already taking off! I'm so excited to see how they do in the following days/weeks! Thanks for linking the exact videos that helps me a lot! Your vids are great I keep coming back to them!

@JaneDoeowo I am so happy that you find my videos helpful and that your starters are going well. That makes me smile 🥰. Have a fantastic day!

@@turmericmecrazy thank you! If you have Instagram or twitter I may reach out there if it's ok to keep in touch easier about it??

@@JaneDoeowo I do have Instagram, my handle is turmeric_me_crazy. However, I get overwhelmed by the sheer number of messages and often have a hard time keeping up with all of the different socials, so sadly I have to prioritize. I find it easiest on RUclips but you're welcome to contact me on Instagram if that is easier for you 💜. I also find that often lots of people have similar questions so it helps having them on RUclips with the videos so that they can find the answers easily. It helps me to answer more questions in a timely manner 💜

I’m so happy to hear that as relaxing is one of my goals for my videos. Thank you for your kind comment 💓

Right! It works so well.

It's not very good for grinding grain, but it's excellent for this.

Thanks so much for sharing this tip and for your kind comment 💓

Thanks so much Sue! I sure hope you and the family are well💓

Thank you Carolina 💓and you’re most welcome 🙏🏻

Hi! Great question! I have been asked this a lot. I have family who have a maple farm and make maple syrup. In the past, when the sap was boiled, they would occasionally add a drop or tow of milk to reduce the foaming. However, these days most maple farms use reverse osmosis (including my family) so the problem of foaming isn't an issue, and dairy is not used. So, to answer your question, in most cases, maple syrup is a perfect vegan sweetener!

Awe, you just made my day! I’m so glad to hear it thrives 🎊. You’re most welcome 🥰

Absolutely 💓. There is a full follow along video here on my channel: ruclips.net/video/PVTDtBf8Bm0/видео.htmlsi=uhfbtLAHGlc0kwrX There you’ll also find all of the other links and materials list etc. I hope you love it as much as we do! 💓

Thank you for your kind words. Nice to have you here 💓

Yes you absolutely can! Sweet rice flour is not the healthiest form of binding agent however it works very well.

Of course, I’d be happy to help. I “chill” the dough overnight to help it expand its flavour profile. The proof the next day is to allow the dough to expand and rise (as a result of the fermentation process) allowing the dough to take the shape of the basket. You can check out the chart from the previous video to look for signs your proof is done. Over or under-proofing the dough is a common reason for dense dough. You can also find the chart (and more tips and tricks) here on my website: turmericmecrazy.com/sorghum-flour-sourdough-bread-gluten-free-vegan/ I place my dough back into the refrigerator while my oven heats up because the cold drastically slows the fermentation ensuring that the dough doesn’t over proof (while I’m waiting for my oven to heat up). This also firms up the dough making it easier to score with the blade. I hope this helps and your next loaf is perfection 💓 Hugs, Trish

@@turmericmecrazy Thank you so so much for getting back to me and explaining. This brings so much clarity and detail to reflect on my last try. I deeply appreciate it! Blessings from me and my family to Yours🙏🏿 - Jasmine from South Africa 🇿🇦

You’re so very welcome Jasmine 💓. I’m so happy I could help. Take good care. Hugs, Trish

As long as you take the air out it will last a long time! I find mine lasts all winter and I run out just when I’m ready to pick my fresh zucchini again 💓. So I’ve never really tested how long past a year it would last! I hope that helps.

@@turmericmecrazy yes thank you

Do I need to blanch for chopped zucchini?

@mariamartens8672 I definitely would for chopped zucchini, just a quick blanch will do. I would also chop it into larger rounds (at least 1/2”) to ensure it maintains its texture& vibrancy. It should also help it last longer in the freezer. Hope this helps 💓

Hello! I have the Vitamix E320 which is what I used in the video. I'll send a link so you can check it out. Vitamix E320: amzn.to/45TVYyh I also have the personal cup adapter which I love!

You’re most welcome 💓

Yes, it absolutely does! 💓

Absolutely! I have a how to video for just that. I’ll link it here for you. Starters love fresh ground flour! DIY Sorghum Flour: ruclips.net/video/-TKmbINlsYs/видео.htmlsi=olmnYWaDPy25rzYC

@@turmericmecrazy thank you!!

Oh no! I’m so sorry to hear this. How disappointing for you 😢. It may happen if your chocolate gets too hot while blending. I’d suggest letting it cool on the counter a little longer prior to blending, and then limit your blend time so that it does t overheat. If you over blend and the chocolate heats up to much this would cause it to separate for sure. Also, ensure the stove is turned off when melting the cocoa butter etc to avoid overheating. It will also separate if any water comes in contact with it at all during the process. I sure do hope you’ll try again and have more success. It sure is a tasty treat 💓. I hope this helps.

Oh you’re so very welcome 💓. Thank you for the kind comment.

I’d be happy to help 💓. Usually if the starter smells like alcohol it’s a sign it’s hungry. Have you noticed it rises and falls when fed?

@@turmericmecrazy Yes, I did notice the rises and falls. Should I feed it more than twice a day when it domes? I made some crumpets with the discards, but there were too sour and bitter.

Well that’s good that it is rising and falling as it should. Since you’re almost at the point where you can refrigerate, I’d keep going on the counter. Yes, you definitely should feed again as soon as you see that your starter peaks or as close as possible. If you wait until it falls, the acid will build up and your discard will be quite sour (due to increased bacterial activity - increasing the acid level). I’d try feeding it a higher ratio of feed to starter. Since you have a warmer environment the starter will go through the food quicker. Increasing the ratio slightly may help but still try and feed every time it peaks for a few more days. It sounds like your starter is super active and healthy! That’s fantastic. I hope this helps. I also have a bunch of quick tips SD videos that’ll help you a lot as you go along. Here’s a link to the series: ruclips.net/p/PLr-0cWx5VzYxNhYpJJjD1Su_80wzzBIAB&si=1YpsxoQwUJoom4tT

@@turmericmecrazy Thank you Trish. I'll follow the instructions and let you know how my starter or bread turns out. How is the weather in Calgary? Thanks again 😊

Oh you’re most welcome 💓. I hope it turns out delicious for you! Before you make your bread I made a video I’d recommend about how to control the sourness level. I think it’ll help you achieve your desired taste 💓. It’s in the video series I sent you but here’s the link (tip #10) just in case: ruclips.net/video/C5_s2lF41I0/видео.htmlsi=1mcC3C99beV1haH3

Thank you for the tip about the raw legumes. I’ll make sure to share with others who ask.

I’m so glad you love it! Thank you for the kind comment Jenny💓

Thank you my sweet ginger Jenny for teaching me this incredible trick!

Hello. Honestly, I haven’t tried it, but I would think if you would like to use flour, you would not really need to blend it in the blender. Also, the ratio of water to flour would most likely need to be altered to achieve the same result. Others have asked the same questions so perhaps I will make a recipe that uses flour for you to follow. 💓

It is so refreshing! You must come visit Canada and try it! Xoxo

You’re so very welcome! The mango one with fresh mangos in Madeira would be amazing!

You are so very welcome! The mango one would be amazing with fresh Madeira mangos!

Awe thank you Carolina! Big hug right back at you 🤗😘

It's great to see you Trisha. I love your content, simply wonderful videos.

@carolinavale1445 awe thank you dear cousin! It was so incredible to see you again as well! Can’t wait until we meet again! 💓

@@turmericmecrazy 😘❤️

You’re most welcome 💓

I’m so happy that you’re going to give it a try! I think applesauce would work or even a cooked white (Japanese) sweet potato. You may have to play around with amounts but I’d start with a little less than the oil amount and work up. Please let me know how it goes! I’m going to try and make the sweet potato version after the summer. You’ve inspired me too! 😍💓

Absolutely. I have a very detailed video series on how to make a sourdough starter. I also have lots of Quick Tips & Tricks I share in a video series. I’ll add the links to the playlists here 🥰. How to make a Sorghum Flour Sourdough Starter: ruclips.net/p/PLr-0cWx5VzYwBR7fJebTzaAq8iybcrfTy&si=Ly8q-FlGBmOf_Fsr How to make a Brown Rice Flour Sourdough Starter: ruclips.net/p/PLr-0cWx5VzYxgAUJCylPhXvV-TfYa6ICk&si=txi5upeI2_N_6V6l How to make a Wheat Flour Sourdough Starter: ruclips.net/p/PLr-0cWx5VzYyAJNjNtOPgJ44qOkUmu5O0&si=TyXpxS0KVvyu5OfC Quick Sourdough Starter Tips: ruclips.net/p/PLr-0cWx5VzYxNhYpJJjD1Su_80wzzBIAB&si=6TNfipFDDpvFVMye

You can use tapioca starch in the same small quantity 💓

Yes it sure is! It is a wonderful gluten free high protein flour.

Hi Julia. I’m so very happy to hear that you found my videos helpful 💓and am so glad you asked this question! There is definitely a science behind it and you are right! If you want to get the fermentation going, you can definitely let it sit for half an hour on the counter before refrigerating! However, the reason that I put the bread into the refrigerator is to develop its flavour profile. So, it isn’t completely necessary to let it sit for half an hour first. However, with that being said, I have found the flavour is even further enhanced by getting the fermentation process going for half an hour of rest. So you were right! I find that most people do not necessarily want to do so many steps and want to just get things going! So I tried to simplify it as much as possible. Give it a try and see how you like it! Let me know if you notice the same thing as me that the flavour profile is further enhanced additional 30 minute rest! For me, I find depending on who I’m making the bread for, and the flavour profiles I’m looking for, I will change things just slightly. I created a quick tip video on how to control the sourness level of your bread. It explains this a little bit. I think you may enjoy it as you seem to be like me and Love to know you’re doing things! I find once you understand the science and the why behind what you’re doing, you can really be specific and make your loaves just perfect for your likes! I hope this helps. Please let me know if you ever have any further questions. Hugs, Trish How to control the sourness level of sourdough video: ruclips.net/video/C5_s2lF41I0/видео.htmlsi=eNelDgHBj8H6t2Fm

Thanks so much for the reply Trish. I haven’t watched that video yet but I will do so now, thank you. So far I have been focusing on getting an edible non-stodgy loaf rather than finessing the taste. I know what you mean about simplification. I don’t find GF baking at all simple, but I appreciate that people (including me!) are put off by overly detailed instructions, so you’re between a rock and a hard place! Very grateful to you for responding to my question.

@JuliaG-iy8pw that’s so true. I promise it does get easier! I really truly believe with the right understanding of how to use individual gluten-free flours and the science of sourdough, it becomes much much easier! Please let me know if you ever have any further questions. I’m always happy to help. 💓

Wonderful tips! Thank you so very much for sharing your experience with us. I love that! 💜

You are most welcome! Thank you for your kind comment 🥰

You're most welcome! I sure hope you love it as much as I do 💜

Wonderful! I hope you love it!

Absolutely! I’ve created a video and a post on my blog, explaining how to do it. I’ll add the links below. I hope this helps 💓 Video: ruclips.net/user/shortsZBUksM70Ei8?si=wqiLodoEJlGy1mIy How to freeze zucchini: turmericmecrazy.com/how-to-freeze-zucchini/

Agreed and you’re most welcome 💓