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It’s so different to wait🤣 I’ve made the mistake of cutting it early and always regret it afterwards! I have never used the Namaste flour before for my bread.

@@simplycherishedlife My family gave the bread a two thumbs up and my brother-in-law who is very experienced with sourdough bread-making, wheat bread, was impressed. I appreciate your videos and hope you'll keep posting and blogging. The ingredients of Namaste look very similar to King Arthurs and I like that it's organic. You might check it out!

The dough should not be that sticky, especially if you reduced to 45 grams. When I reduce to 45 grams it is almost too floury. Are you using a stand mixer to incorporate and scraping the flour from the bottom of the mixing bowl?

@ yes, stand mixer with dough hook, scraping bowl. I’m also having the issue of my bread turning a purplish color which from what I read is the psyllium husk but not sure what to do about that. It’s a little off putting and would love to just have the normal bread color. The flavor is good so with some adjustments I think I will get there. I love the simplicity of your recipe compared to many out there using multiple flours.

@ShawnaR667 are you also using the KA gf flour? I’ve never once had my loaf turn purple, especially with such a small amount of psyllium husk. If you’re using a different flour that might also be contributing to the issue with absorbing liquid.

@ using King Arthur

Hi! I use psyllium husk powder. The brand I use is linked to my amazon storefront in the video description.😊

I’m so glad it has worked out well for you! I am familiar with the KA bread flour but will never use it due to the wheat starch. It can be okay for some with celiacs, but not all and it is not safe for people with a wheat allergy so I stick with the all purpose.

Unfortunately it will not bake properly without a Dutch oven to hold the heat in.

So happy to hear you enjoy it!

Yes I have! You will want to put in the fridge the day before to thaw some. I do 350 degrees for about 40 mins to reheat. If you do it from frozen it will take over an hour.

@ thank you!!

Yay!! 🥰

That does not sound right. Are you baking in a Dutch oven and steaming the oven?

At this point it might end up overflowing if you feed again now that it’s warm and happy. I would discard about half and feed equivalent amount(approx) to what is left. For example, after you discard if you have about 1 cup of starter, feed 1 cup of flour and one cup of water. Mix well and scrape the sides and store in that warm place that it seems to like. By 8-10 hours if it is doing well you should have a decent rise with bubbles and could bake with it! Keep in mind it will take a couple weeks to reach its full potential.

@ I transferred to a larger container so I’ll weigh what I have and do a regular maintenance feeding tonight. The rise has been slow but steady. I think the heat was the key factor. “Fernandough” looks and smells pretty good right now. Thanks so much for responding so quickly. You rock!

As long as it’s not too hot that should work fine. If it’s on the counter rising it usually takes about 8 hours to look nice and fluffy. If it’s in a warmer area I would check after about 5-6 hours. It will rise and be puffy. Sometimes when my house is very cold I warm my oven for a couple minutes, turn it off, and then put the bread in the rise.

I keep it on a plate on the counter covered by a cake stand lid. It looks beautiful and will keep it fresh for about a week(if it lasts that long). The second best option I’ve found is beeswax wraps but they aren’t as convenient. I tried a plastic bag and it molded in a day and a bread bag makes it too dry.

You’re very welcome! That’s such a great deal!

Yay! Happy baking!

Unfortunately because the measurements are so exact, when it comes to bread, there is no great conversion. I have a fairly inexpensive kitchen scale linked on my Amazon storefront. amzn.to/4glXi2G

This video should help answer questions about how to store it in the fridge between uses.😊 Maintaining A Healthy Gluten Free Sourdough Starter | Feedings and Long Term Storage ruclips.net/video/0Jx2JkgCJnU/видео.html

If it is bubbly and active and established by day 7 you can place it in the fridge and then it will need fed again and left to rise before you use it.

Maintaining A Healthy Gluten Free Sourdough Starter | Feedings and Long Term Storage ruclips.net/video/0Jx2JkgCJnU/видео.html

How to bake DELICIOUS GLUTEN FREE Sourdough Bread | 1-to-1 Flour Recipe ruclips.net/video/O-VXGata_14/видео.html

Absolutely! I know trying to learn something new can be intimidating. I have a video all about maintenance once your starter is established. It’s on this playlist. Let me know if you need any more help! ruclips.net/p/PLb32cpFeyTy19PXASptkcxIzK8EY_foAF&si=9P_itRLpnAI3m4BY

Thank you!

You are very welcome! I wanted to keep it simple!

If you being to feed it King Arthur’s flour then yes, at some point it will eventually end up being all KA.

@ thank you!!

Keep feeding it daily like in the video. Some are slower moving than others. If you aren’t already, be sure to keep it in a warm environment. If you live somewhere cold or your house is in the cooler side you can even wrap a hand towel around the sides of the jar to “insulate” a bit.

Thank you. I am in New England and it’s been very cold. I keep my house at 69 I will try a towel!

I have added some inclusions however never cheese. Shocking though because I LOVE cheese! If you would try it out I usually add inclusions after my 8 hour rise. I fold them in when shaping right before baking. Let me know how it turns out.😊

So happy to hear that!! I totally agree. Bo way I’m spending $7-10 on store bought gf bread.😖

I did! Bc I bought the giant Costco bag. It turned out gummy but I think that’s bc I used too much water for where I live. It’s not that bad though, I toast it twice and still eat it. My starter was given to me too, so I’ve been feeding it my gf flour and not sure if that messes with the chemistry

I have made it with Bob’s before. It will still turn out fine, however of all the flours I’ve tried I get the best results with the King Arthur flour which is why that’s what I recommend.😊

I have not tried regular sourdough and likely never will. Generally people with a wheat sensitivity can tolerate regular sourdough. However, it is never advised for people with celiac to eat bread containing gluten in any form as it still has wheat and can still cause GI issues.

Unfortunately rising longer won’t help with being too wet. In the future, when adding water for the second time, start with 40 g instead and add up to the 80-90g. Be sure to stop to scrape the bottom of the bowl mid mixing.

Ok so there’s no salvaging if it’s too wet in the moment? I read some of your advice to other situations so I tried baking it at 50 min twice. Currently cooling so we will see how it goes :) Thanks for the response!

I made the dough last night but knew I wouldn’t be awake in 6 hours. Is it ok to keep it out longer than 6 hrs to rise?

@shannongillman3708 depending on how wet it was it should still be decent. It is obviously best to avoid it getting too wet to begin with, but if you find it overly wet after mixing still you can add in a smidge more flour until it’s the right consistency.

@ I typically don’t leave it out for longer than 8 without putting it in the fridge.

So happy you found it helpful! 😊

Keep going! It sounds happy. Be sure to keep scraping the sides and bottom well when mixing.😊

I have not tried konjac before, but I’m interested to hear how it works for you! I have tried other substitutes such as xantham gum, ground flaxseed, and egg replacer(I have a kid who can’t do egg). However, I always got the best results with the psyllium husk.

So happy to hear that!🥰

You can skip the stream, but the steam is helpful for getting the best possible rise while baking.

Hi! There shouldn’t be any need for 2 jars. Everything should be mixed right into the original jar you start with.

Refrigerating can be a normal part of your routine between uses once it’s established. I go over this is my maintenance video. Although, unfortunately the starter will not do well being refrigerated when it’s still being established.

Oh no! I’m sorry to hear that! Did you let the loaf cool completely before cutting? About 4 hours.

I have had GREAT success with this recipe, don’t give up!!!!!

Altitudes make a huge difference in baking...

Absolutely! Elevation, humidity, etc all play factors. If it cooled completely but still seemed gummy it’s best to cut down on the amount of water added in after combining the PH mixture and the flour. Start with 40 grams and go up to the 80-90 g making sure it isn’t too wet after mixing.

🤣

We get lake effect snow from the Great Lakes! A few feet is the norm here but this year has been the most snow in a few years.

The maple syrup is necessary for the best results as the sugar is what encourages the sourdough to rise. You can try without it, but would also need to make tweaks to the dry/liquid ratio.

@ tysm! I’ve been doing regular sourdough for a while but I’ve been diagnosed with hashimotos and the “change” to gluten free sourdough seems so overwhelming to me🥲

Hi! Sorry for the confusion. It is 265 g. I have it listed at the top of the video description that there is a typo.