Simple Sorghum Sourdough - Part 2 (Gluten-Free Vegan Bread)
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- Опубликовано: 10 фев 2025
- Simple Sorghum Sourdough - Part 2 // Jump to specific parts of this video below. // Have fun mixing, shaping and baking rustic sourdough bread even on a gluten-free and mostly plant-based lifestyle! This recipe is free of all top allergens and is also rice-free! #sourdoughbread #glutenfreesourdough #freshisreal #gfvbaking #glutenfreevegan #sourdoughstarter
Full Recipe Post: www.freshisrea...
Intro: 0:01
Day 2 - Add Remaining Ingredients: 0:45
Adding Secret Ingredient (Fermented Beet Juice): 1:05
Mixing: 1:45
Kneading in the Bowl: 3:00
Stretching & Shaping: 3:37
Transfer to Shaping Bowl: 4:29
Cover/Plastic Bag: 4:58
Let Your Dough Rise: 5:07
Getting Ready for Baking: 6:01
Dust, Oil, Score, Bake: 6:58
The Second Loaf (Without Beet Juice): 8:15
Final Baking Details: 9:18
Baked Loaves: 9:36
Slicing: 10:32
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Chantal | Fresh is Real
Gluten-Free, Plant-Based, Vegan, Allergen-Friendly, Gut-Friendly
Fermentation, Oven-Baked
Prep time: 30 minutes (+ overnight resting + 6-hour rising)
Baking time: 60 minutes
Total time: +/- 19.5 hours (mostly hands-off)
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RECIPE INGREDIENTS
Day 1
1 cup sorghum flour (110g) (+ extra for dusting, optional)
1 cup buckwheat flour (125g)
1/2 cup sunflower or pumpkin seed flour (45g) (or a combo of both)*
1/2 cup arrowroot starch (60g)
1/4 cup potato starch (not flour) (40g)
3 tablespoons whole psyllium husk (20g)
1 tablespoon coconut palm sugar (12g) (or maple syrup)
1-1/2 cups water, filtered or spring (room temp) (approx. 360g)
1/4 cup olive oil (+ extra for topping, optional)
Day 2
1 cup active (fed) sorghum sourdough starter (approx. 265g)
1 tablespoon fermented beet juice, optional**
1/2 - 1 tablespoon sea salt (5-10g)
Optional
Seeds: sunflower, pumpkin, poppy, sesame, hemp
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See FULL RECIPE for instructions:
www.freshisrea...
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AMAZON AFFILIATE PRODUCTS:
Raw Sunflower Seeds: amzn.to/2CqLEms
Raw Pumpkin Seeds: amzn.to/2Y9YoH9
GF Buckweat Flour: amzn.to/2CrTzA2
GF Sorghum Flour: amzn.to/2Hsu45L
GF Arrowroot Starch: amzn.to/2TXIqRl
GF Potato Starch: amzn.to/2JoPAKo
Psyllium Husk, Whole: amzn.to/2UFsCzL
Dutch Oven: amzn.to/2Y8Wvuz
Baking Stone: amzn.to/2Fcnv3w
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RELATED POSTS
Sorghum Sourdough Starter:
www.freshisrea...
Gluten-Free Sourdough Starter:
www.freshisrea...
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RELATED VIDEOS
Simple Sorghum Sourdough - Part 1
• Simple Sorghum Sourdou...
Easy Gluten-Free Sourdough Starter Guide - Part 1
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Maintaining a Gluten-Free Sourdough Starter - Part 2
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(Original) Gluten-Free Sourdough Starter (1:45)
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S T A Y C O N N E C T E D
Website: www.freshisreal...
Instagram: / freshisreal_
Facebook: / freshisreal
Facebook Gluten-Free Vegan Baking Group: bit.ly/2EJIBEQ
Have you watched Part 1? Here's the link: ruclips.net/video/EZpiOIL3EGg/видео.html Once you watch Part 1 and then Part 2 hopefully the instructions will make more sense for you to give this 2-day (mostly hands-off) recipe a try. Don't forget to visit the recipe post for additional information and to view some process photos. Recipe: www.freshisreal.com/simple-sorghum-sourdough
Hi!! Thanks for sharing this recipe. Do you know if i can substitute the psyllium with flaxseed or chia ?
@@juli2mada Hi! You can for sure! It doesn't gel and bind as well but it will help for sure. If using a combo of both flaxseed meal and ground chia seeds you can increase the amount to 5-6 tablespoons instead of just 3. In weight, you can increase it to 30-40g instead of just 20g.
I baked this bread already twice and tonight I have already started my third time. Each time I make this bread I am so excited 😅. I love your recipe. I also feel fantastic after this bread. Thank you for sharing this recipe ❤ Helen from Noosa Heads in Queensland, Australia
Helen, reading your comment makes me SO happy! Thank you for sharing your experience with this bread recipe. I know what you mean about feeling great after eating homemade bread like this one! It's a good one!
I have made this loaf, it looks amazing, I'm letting it cool overnight before cutting it.
Yay! Enjoy!
I think I found what I was looking for ❤❤
Saving the videos and then I will get ingredients ready for the next week.
Thanks for sharing healthy recipes 🙏
That's great! Let me know if you have questions once you're ready to start ;)
Just tried the recipe, turned out great. This is my first successful GF sourdough bread 😊
Absolutely love your videos! Really impeccable mum and home bake. Just such a good home, grounded ora. Thank you for making gluten free, dairy free bread videos!
Looks amazing 😍
Looks great!
Tried your recipe and methods after doing other versions of GF sourdough it came out just like you said, very simple to follow and a lot simpler than other methods I’ve tried. Thank you.
I'm happy that my instructions were helpful! I'm a big fan of keeping things as simple as possible! Thank you for trying the recipe!
Thank you for sharing this. We love cooking and baking.
I am going to try this. Looks so good.
It's a lovely GF sourdough bread recipe!
Hi Chantal, thank you. tried your recipe, simply amazing, I don't have dutch oven, baked in a large cast iron using stainless steel vessel. I am using sourdough for cooking Indian recipes too
Hi! Thank you so much for trying it! Sourdough starter is terrific in many recipes! Experimenting is so much fun!
Mine is starting the grow process. Excited!
This is inspiring. I am going to try this. Thanks for the video!
Gotta try this, it is gorgeous!
I adore your videos, I made the cinnamon buns, they turned out excellent! 🙏 🥰
Nice! 🙏Thank you so much for letting me know! I'm glad you tried the recipe! 🥰
Thanks! Looking forward to trying my first loaf soon!
Oh! Looks soooo good and delicious! Will definitely try out your recipe!
Hi! Thank you for watching this video! If you do try the recipe, please let us know! Chantal
this was fantastic !! thanks so much for posting and for the tips!
I'm happy my tips are helpful! Thank you for watching!
Just made my loaf.. it's amazing!!
That's awesome Sara! I'm so happy you tried the recipe! Thank you for trying the sorghum loaf!
Texture and taste ok? What do you think?
@@brittly14 The crust is so amazing!! The flavour is great too! I used Apple cider vinegar rather than beet juice
It looks fantastic.
Thank you, Antony!
Thank you so much for sharing all your experiments. Really nice energy around you.
Hi Murielle! Thank you for watching some of my experiments! My kitchen is my science lab for sure! Let me know which type of recipes inspire you!
Hi Chantel,
Thank you for your effort on developing these videos! They are very inspiring, and you are blessed with a lot of good karma by teaching and guiding people to make healthy food choices and wonderful healthy baking experiences ! ( It's easy for us to watch, but I believe this is a lot of planning & effort involving making these videos). I really appreciate your effort!
My GF starter according to your instructions turned out very well, except one mistake I did; I thought you said once you mix the two ingredients, you leave it on the counter for 7 days, so I didn't feed it for 7 days, and of course, my hungry starer stayed flat for 7 days lol;) I thought I'd have to trow it out but after I started feeding it, now it has doubled in 3 days!
Now I'm ready to bake. For baking, can I use my Xtrema ceramic pot, instead of a duch oven? My ceramic pot is very heavy, has its lid, but almost twice bigger than your duch ovens. Would the bread lose its shape if the pot is big?
Thank you!
Dona
please disregard my question about the ceramic pot; I realized that it would break if I leave it empty on that temp. Are there any other options? Or I can purchase one; I can make a purchase through your website, if it's available through the website. so you can get a credit. Thank you!
Hi Dona! I'm sorry that I'm just reading your message now. Thank you for your kind words! I find it very interesting that your starter worked so well even though you left it alone for 7 days. That's a great test! I'm happy that you shared your experience even though you felt it was a mistake! Call it a science experiment next time ;) It's by doing things like that that we discover new things. Love it! What did you end up using to bake your loaf? How did it turn out?
I love your style of video, refreshing not to get a 6 minute update on your dog, cat, how you felt when you woke up this morning, like so many other videos! Thank you! Now I'm completely inspired to make this bread. When you transfer the bread to the baking stone, do you dump the bread from the casserole pan right onto the counter? or do you try to lift it out and place it on the stone? Do you leave the parchment paper on the bottom when you do the stone part?
And now you've used up all your starter correct? Because you made two loaves. So now you would make a new batch of starter? I know this is an obvious question, but let's say you always wanted to make two loaves at a time. Basically then you would keep a triple batch so that there is always a cup of starter to start with....that's a confusing question sorry, but hopefully you get what I mean! Thx
Hi Veronika! Thank you for your kind words! You’re in luck; I don’t have a cat or dog! My fish are doing well! Lol ;) When baking this loaf or any other GFV free-form style bread, I bake part of it covered, some time uncovered but still in the Dutch oven. The last few minutes I place the loaf (or loaves) directly onto the baking stone (if you have one) or on the middle oven rack for 5-10 minutes to complete the baking.
As for feeding the starter, you’re right; you do need to feed it enough to create enough starter for the number of loaves you plan to bake. In one regular 950ml jar you can get two cups of lively starter. That usually means feeding it at least up to one cup (maybe a bit more) of flour with water. My recipes typically call for 1 cup of active starter per loaf. There won’t be much left in the jar at all, but there will be enough to make more starter.
What I would do at this point (once your jar is almost empty) is to add more flour (maybe 1/2 cup) with some water (enough for a thick but stirrable consistency), mix, then let it do its thing. After a few hours, once it’s active, I would refrigerate it until the next time you want to bake.
Once you are ready to bake, remove the jar from the fridge, feed it to create enough starter for up to two loaves. If you want to make more than two loaves, you will need a larger jar or a couple of them.
I have many in my fridge, some are sorghum, and some are brown rice. They keep very well. The others like buckwheat or grain-free ones I’ve had to toss because they go bad if neglected.
Once you get the hang of it, the process will become second nature to you, and baking a couple of gorgeous homemade loaves will be easier, rewarding and yummy!
Let me know if you have additional questions! Thanks again for saying hi!
Love the dog, cat thing,,couldnt agree more..blogs the same..sometimes i dont get to the subject for the dog, cat issue!
I just baked my first loaf and with a few substitutions and it is very good! Try it!
Thank you, Sheena! I'm happy that you like it!
Wow.... those GF sourdough breads look beyond amazing, can't wait to try it myself. It's a pity though I cannot find sorghum in my country, will have to try some other flour. Thanks so much for this amazing recipe.
Hi! You could try GF oat flour if you can consume oats.
@@FreshisReal Hi Chantal. Thanks so much for taking the time to reply. I did that... GF oats.. and it turned out really well.. Thank you !!
Millet?
Great job
Can you please do a video on the baking and cooking pots you use?
Hi! That's a great idea! I could definitely try!
@@FreshisReal BTW, I tried to make the sourdough starter using sorghum flour from whole foods and nothing happened. No bubbles at all. Even sat it right next to my stove. What could I be doing wrong. I followed the direcrion exactly
amazing that you've developed an elastic dough without any gluten
This dough is very nice for sure! Thank you for your comment! ;)
Using three tablespoons of psyllium seed will surely do it.
Excuse me It's just that I'm a beginner when it comes to gluten-free breads, and I forgot to ask you something.
The arrowroot starch and potato starch could be substituted for something else, I ask you because I repeat in this matter of gluten-free breads, I do not understand what ingredients are used and how to use them, or how they should be mixed.
Thank you very much again and I apologize for my ignorance on this topic.
Have a great day.
God Bless You.
You could substitute the arrowroot and potato starch with tapioca starch or even cornstarch if you are not allergic to corn products. The bread texture will be slightly different with these substitutions, but it will be similar.
@@FreshisReal Hello and thank you very much for your prompt response, very grateful.
Well then I'm going to use cornstarch and see what happens... I'm going to experiment since I've never made gluten-free bread (I'm not celiac) but I think gluten is causing inflammation in my stomach for that reason I want to try gluten-free bread .
Thank you very much again and have a great day.
Blessings.
Hi just made your loaf and am super happy with the way it’s come out. Looks beautiful, can’t wait to taste it. Used a quinoa starter. If I wanted to use some of my starter to make a sorghum starter how would I go about it. Thanks again for the great recipe. It was also easy to follow.
Hi Stephanie! I'm so happy that you tried it! If you want to make a sorghum starter with the help of some of your existing quinoa starter simply add a little ( 1 to 2 spoon fulls) of your starter to a new jar then proceed to feed it sorghum flour and water and mix it well. Feed it twice per day with about 1/4 up to 1/2 cup of each flour and water and within a few days, it should be happy and bubbly. Did you see the step-by-step GF sorghum starter guide? Here's the link in case you haven't yet: bit.ly/36JOMGP
Thanks for your reply on this. I did see the video and it was a great help. I will give this a go so I can have 2 starters. Thanks again
I am so excited to try this today! Thank you for takin the time to post this video. What was the temp for the oven? Thank you!!
Hi! All the details are in the recipe post. Step 10 in the instructions are as follows:
Preheat your oven, your Dutch oven and baking stone (optional) to 450° F for at least 30-45 minutes once your dough is ready to bake. Everything can stay in the bag covered until your oven is ready.
Hi Chantel,
I watched a lot of your videos and I love all of them. I did the sorghum started and I am in day 6, so far is looking good. I am getting prepared to bake on day 8 to let it be ready. I have a couple of questions since I am on a lectin free diet BCS my autoimmune disease. I am going vegan too, started 2 months ago but for now is some flour and seeds don’t feel comfortable using. Can I substitute in this sourdough sorghum bread recipe
Buckwheat for another flour or more of the sorghum in instead?
Can I use tapioca starch to replace potato starch and arrowroot ?
Can I replace seed flour you used with hemp seeds and if I have to grind them? And a little confused if I should leave the dough out in the counter or refrigerate it, you did both with each loaf but you didn’t say at the end which one was better or your preferences. I appreciate your response hopefully on time to bake in day 8 which is not tomorrow but the day after actually on Monday October 03. If I don’t use the starter on day 8 Bcs I don’t get your response on time or Bcs I have to get any ingredients you suggested should I keep it on counter or refrigerated since is a new starter. Sorry for so many questions thanks so much in advance, many blessings 🙏
Hi Pura! Sorry. I'm just seeing your message this morning! In the future, if you have urgent questions, send me an email at info@ fresh is real .com. I should see it faster. Did you try baking with your new sorghum starter? Yes, you can replace the buckwheat with millet, oat, maybe quinoa flour but I haven't tried all the possible variations. You can use only tapioca starch for the starches but if you change the flours and starches just know that the outcome of your bread will be different and possibly denser. But it could still be lovely and a safe bread for you to consume. You will need to experiment a little. Take notes along the way. You can use hemp seeds (freshly milled into flour) to replace the sunflower seed flour. For 1/2 cup it's a very nutritious addition. Again, making many changes could create a different kind of outcome. Whatever you try, keep in mind that you might have to increase or decrease the amount of liquids based on the ingredients you use.This dough is refrigerated overnight. If you have time, it creates a very nice dough for this recipe. If you live with an autoimmune disease letting your dough rest in the fridge overnight will help to breakdown the ingredients making them easier to digest. I hope this answers some of your questions.
what was the difference between the two loaves... with and without the beet juice?
Not much so if you don't put the juice from another ferment, it's totally fine ;)
Oh man! This is a lot of work to me! But I’ll have to try it for sure!!!
Thank you so much for the recipe!!! 🤤
Q: Do you make GF for everyone in your family or do you also make regular bread? I’m just curious is all!?!
I haven't baked with wheat flour/gluten in my kitchen in about 6 years. If my family wants fresh baked goods, they are always GF, vegan and usually nut-free. Only my youngest and I consume the GF loaves of bread that I bake.
I did a bunch of experimenting to find a vegan alternative for egg wash in getting seeds & grains to stick to bread. I tried oil, water, flour and water, and honey/molasses, and various combinations of these. The oil doesn’t keep the seeds on the bread at all once it’s cut, and neither does the water. Honey/molasses will make the toppings stick great, but it burns before the bread is done.
My holy grail is to use a half a cup of flour, a half a cup of water, a quarter cup of oil, a tablespoon of honey or molasses (but I bet you could use agave or another sticky liquid sweetener), and salt to taste. It’s workable without the sweetener, but it doesn’t work quite as well. Definitely better than any of these alone, though!
I’ve only done this with gluten flour, but I’m betting a starchy GF flour would work great.
Good luck in your seed sticking journey and thanks for the illuminating GF baking lesson!! 💕
If you like adding seeds to your breads but don't love that they do fall off when added to the top, consider incorporating seeds in your dough mixture as an alternative.
You are right. Overnight is a healthy way of doing it. It will digest properly on your stomach. It is a scientific way advices for those who did microbiome.
Hi Ronnette! Soaking the ingredients overnight does help to breakdown everything to make the bread easier to digest for sure!
Hi there!
I followed part 1 and part 2 to a Tee, but my dough never rose after mixing in the starter this morning. What should I do to fix it and how do I encourage it to rise in the future? Thank you !
Hi! Did you bake the loaf? How did it turn out? It's possible that if it's still pretty cold in your kitchen that the dough might not rise as much. But it should rise more in the oven once it's baking. Let me know.
@@FreshisReal Hi thank you for responding!!! I did bake it --- it didn't rise too much more in the oven but still really tasty!! I will definitely try it again in a warmer room. Do you think adding a little bit of baking powder or yeast could help this next time??
Thanks again!! Still really happy with it, so grateful to have discovered your recipes.
@@Dani.kindness If you can consume active dry yeast, you could play around with adding some. Adding a little the next day might be best with the starter. If you make the recipe a yeasted dough instead of a GF sourdough then I might change the overall instructions. The overnight part in the fridge might not be necessary if you only add active yeast. And, yes adding GF baking powder could help a little too if you choose to stick to the GF sourdough version. If you feel that your dough didn't rise enough, even adding just a little more water (1-2 tablespoons for example) can make a big difference. Make sure your oven is nice and hot before you bake as well! If you have additional questions please let me know.
Good morning. Thank you for the recipe. I baked it last night and it turned out very dense and it was difficult to cut. I followed all the instructions and felt that my starter was ready, but perhaps that was the issue? Do you have any suggestions on how to make my loaf much less dense? Thank you!
Hi Jana! Was your starter prepared with sorghum flour? If you feel your loaf was denser, consider adding a touch more water next time. Did the dough feel stiff and too dry or nice, well-hydrated and loose? This loaf was created to contain less starch, but if you want to experiment, you could add more to see if you prefer the overall texture. Some recipes on the web include more starch than flour, but I like to reduce the starch in most recipes for healthier loaves. Let me know if you need more guidance. Keep trying, as the more you bake GF sourdoughs, the better they get, and you'll also get better at adjusting the ingredients to your preferences.
Really enjoy your videos, love the simplicity natural approach in your recipe's. You have inspired me to start baking my own healthy choice bread. I'm going to start with Sorghum flour. Have you ever used Molasses in your starter dough?
Hi Steel Arms! Thank you so much for your kind message! I'm happy you enjoyed the videos! It encourages me to keep making them-even though they are a little 'homemade'! I haven't yet added molasses to a starter or a loaf, but I know that it would add beautiful flavour profiles to your bread so you should definitely try it! Instead of adding coconut palm sugar in the sorghum sourdough recipe replace it with molasses! As for the starter, you can also add some molasses to give your new starter a boost-just a little though. Please let me know how it turns out! Take some pictures and notes along the way so you can tweak your version each time you make a loaf ;) Ps. When you do try, please rate and comment on your experience (direclty in the recipe post: www.freshisreal.com/simple-sorghum-sourdough/) in making this recipe so others can read what worked for you! Thank you so much for reaching out! Chantal
That looks so good!
Thank you! If you do want to try making this recipe, let me know if you have any questions before you start! ;)
What if my timing is off. I took my bread out of the fridge later than I anticipated and now I don't have 6-8 hours plus 1 hour of cooking time to let it rise? Any suggestions? Can I pop it back in the fridge and let it come to room temperature tomorrow before baking?
Hi! How long as it been out? If you just took it out, I would say to return to the fridge until you have enough time to do everything. What you might get is a sourer loaf, but it will be a great experiment. But if you do have four to five hours plus baking time, you can simply let it rise for less time and see how it turns out. If it's warm in your kitchen, a 4 to 5-hour rise time could be enough.
Hello, thank you very much for your informative videos , you have a real passion to bake and help too 🌸🌸🌸,
My question for you is: in my case l am new to gluten free baking, l was really good in the regular baking with white flour but now it is really difficult, l can use oat, barley, buckwheat and chia seeds till now, l was trying to find a recipe that l can use these ingredients yo make any kind of bread especially flat bread , l tried different variations but it ends up craked and dry bread, can you help?
Thank you again
Thank you Suzan! Did you try making a GF sourdough starter yet? With the ingredients you listed and some GF starter you could make really great flat bread or pizza crusts.
Hi. Awesome video. Did you mention oven temperature? Also whats the stone thing?
Thanks for the demo,....the sourdough looks great! I can almost smell it. However,....is it possible to provide the nutrition value. I’m particular interested in the carb count. Doing keto
Why does bread made with psyllium husk stay wet inside? Thank you for all your amazing help.
Once mixed with water, Psyllium husk creates a gel, which is a great binder for gluten-free bread. It's a matter of finding the right ingredients that you can consume (GF flours, starches, seed/nut flours) without creating a sticky bread. So if you were to try this recipe, for example, and find it sticky, you could reduce the amount of psyllium husk, which could help. But keep in mind that reducing the amount of water could be helpful too, or baking your loaf at higher temperatures or for a little longer and waiting for the bread to cool completely is important. We all use different ingredients, and our environment and even our oven are different, so if you try, take notes and tweak your recipe each time until you reach a texture you're happy with.
Hi again!! thankss for always answering my messages, I already made my second loaf of bread and was perfect!! I wanted to asked you how you keep them? how long the last? can you freeze them for 1 month like regular sourdough? can i keep them on the counter for a week? It will be great if you make a video about this!
Hi Juliana! No problem! My pleasure! I'm so happy that you got a second successful bake! You'll see, baking these beautiful sourdough boules is addictive! As for storage, I love your idea of creating a video about that topic. I typically keep my loaves gently covered overnight with a clean towel while they are cooling. The next day, I'll keep it on the counter at room temperature, wrapped like a baby with the same tea towel. After that I would usually slice whatever is left and keep it in the fridge for 5-7 days. If I know I won't be able to finish the rest, then I might freeze the leftovers. Once sliced, the bread will do well in the freezer for 1-3 months as long as it doesn't get all icy.
Hi, I have been baking gluten free yeast bread for many years but am just starting sourdough breads. My first three loaves (before I found you) were OK in taste and crumb but were quite flat - not boules. This refrigerator method definitely solved that! I was so excited all the way through the rise in the bowl. It was more than 4" high! But after baking and cooling it was only 3 inches high and was quite dense. Do you have any advice for me as to what might have gone wrong? Thanks for the great videos and website!
Hi! I'm so happy that you found tricks to help you troubleshoot your GF sourdough bread baking skills. The sorghum loaf is lower in starch than some other GF sourdough recipes. Adding a little more starch could help maintain the rise, although it could be other factors as well. Keep practicing and taking notes of anything you try, and you'll see with time, each loaf will get better and better. You could play around with the total amount of liquids you add. Sometimes even just a little too much or too little can affect the overall rise. Always make sure your oven is nice and hot. Using a Dutch oven traps the steam, which helps with the rise. If your loaf changed in size after cooling, that does sound a little odd. If you're interested, take a look at the Wild Yeast Bread recipe, trying that sourdough recipe might give you some additional tricks. It includes a little more starch: ruclips.net/video/8EzbPsTZePw/видео.html Thank you for your comment, I appreciate it! Chantal
Hi, thanks for the recipe. Could I substitute millet for the buckwheat,? Also, what if I added kefir or souerkrout juice instead of the beat juice? Ty
Hi! Yes, you can substitute millet flour for the buckwheat flour. And yes, you can use a bit of kefir or sauerkraut juice instead of fermented beet juice ;)
Thanks. I am really looking forward to trying out this recipe. Can I can use the same amount of millet as buckwheat?
. @bethk1280 Ideally, replace by weight in grams.
I love this video. I was planing to try a millet flour recipe. Would you be able to recommend proportions? How much mullet flour and how much whole wheat?
love it. Thank you. Is it possible to do this bread Grain free? Could you be so kind as to try that and make a video for us?
Hi! Yes, I'm planning on creating a grain-free sourdough recipe/video very soon. I've actually just started a grain-free sourdough starter to experiment. I find that grain-free starters don't keep so well. Maintaining them takes way more effort. So, for that reason, I don't typically have one on hand ready to feed and use. For now, please join my Facebook group to get GFV baking tips and tricks: facebook.com/groups/191987888217239/
@@FreshisReal That is very kind of you. I can not wait to try it.
Hi. Thanks for the recipe! What degree do you heat your oven to for baking? Do you lower the heat during the process or keep it at the same temperature?
This bread recipe bakes at 450°F for the whole duration. My newest GF sourdough bakes at 425°F: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Hey! I'm trying sourdough bread for the first time using your recipe and I'm quite excited. Unfortunately I do not have Dutch oven or cast iron for baking..can I use normal baking tin?
Hi! Yay! I'm so excited that you're trying! The dough for this recipe does hold up pretty well. It should bake up fine without the Dutch oven, but having such a baking vessel does help trap the steam. Is there anything you could use to cover the loaf for the first half of the baking time? If not, you could tent a sheet of foil over the top, but again, it should bake fine without a cover. If you try it, let us know how it turns out!
@@FreshisReal Thank you for getting back so promptly..will definitely let you know how it turned out
Good morning! I baked my first sorghum sourdough bread last night👍. Cut into it today and the taste and texture is great! However, my loaf didn’t turn out as large as yours. I followed your directions but it didn’t rise as much as yours. I rose mine for 7 hrs. Should I have left it longer. Also, the crust is extremely hard - maybe I should cut back on the baking time? And, finally, does this bread dry out like the other gluten free breads that use more starches?
Love your detailed videos😊😊
Hi looove your bread and your site. I have one question. When you make the starter is it considered that it creates yeast or is it considered fermented probiotics?
Thank you so much for your answer
Well it's both wild yeast and a fermented recipe which includes probiotics. Once baked I'm not sure what the probiotic properties would be. Being that the dough itself is fermented it creates a bread that is easier for us to digest.
Hello, if I don't have pumpkin or sunflower seed flour can u double up on one of the other flours?
Thank you!🌷
Hello, good afternoon and let me congratulate you on those loaves of Sorghum Flour bread with sourdough made from the same flour.
I was carefully watching the 2 parts of the video, which I found the procedure very interesting, although a little laborious, I think it is worth doing.
But I have some questions since I have never made a gluten-free flour bread, much less a Sorghum sourdough bread, and I would like to know if another type of sourdough could be used, such as rice flour or cassava or perhaps instant yeast or what you suggest me?
Another question I have is if it can be left overnight at room temperature or is it advisable to put it in the refrigerator ?
And finally, if one does not want to use seeds, that is, instead of seeds, use other flour mixtures such as tapioca, whole wheat, or any other, could this be done?
You add the Psyllium with the dry ingredients, right? which is what I believe unites the dough.
Well, thank you very much for your kind attention and I am waiting for your kind response.
Greetings from California.
Blessings.
your recipes sound and look great. I have already successfully tested wild yeast bread - perfect, here you had the ingredients in grams. Unfortunately here in Europe we work with grams rather than cups. how do you convert ?? unfortunately I found different versions on the internet. thank you
Hi Claudia! Thank you for pointing out that I forgot to include the grams in the description of the RUclips Video, I will revise it asap. The actual recipe post includes the weigh in grams: www.freshisreal.com/simple-sorghum-sourdough/
Also do you discard your starter when you are feeding? And if so what do you do with the waste?
I saw another video that said discard half when feeding. Sooo, I discarded it in another bowl & fed both. Then on the 3rd day, I combined the discarded "halves" in a mixing bowl & added ingredients for a bread to practice kneading, etc & experimented with that. I have continued to feed the two starters & experimenting with discard. But I'm glad to see she dies not discard. If you look at her first "starter" video, she only discards the "hooch." Stirs first & feed; then stir again. Watch her whole series. It's time consuming but thorough and worth it! 👍😉👍
The starter I have on hand is a mostly brown rice flour (it's a blend of GF ingredients actually). can i make this recipe using that starter, or is it likely to be a problem with sorghum & seed dough? Than k you
Hi! It should be fine. Sorghum and brown rice starters are very similar. Let me know if you do try it! Did you see the new GF sourdough recipe I posted on the blog? It's been my go-to bread for the past couple of months! www.freshisreal.com/7-inch-sourdough-boule-gf-v/ I use a brown rice starter for that recipe!
@@FreshisReal Thank you. I did try it, and it worked great
What we can use for beet
You can leave it out if you don't have any fermented beets or other vegetables, or consider sauerkraut juice.
I using olive brine hopefully it's 9k
I wanna make this loaf. But such a long process.
Do you have a GF sourdough starter yet? You could try this recipe instead if you don't like waiting for the overnight process: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
@@FreshisReal Thank you. I am starting a starter today. I like the other recipe too. Will try both. I do not have an oven so will toaster oven work for small buns?
When you store it to wait on it to cool what is the best way to do that and after it’s called in you slice it how do you store it at home
I typically wait 4-6 hours before I slice my GF sourdough loaves or even set them aside to cool overnight. If you leave it overnight, you can cover it with a clean tea towel but leave it on a cooling rack. Once I do slice a loaf, I often slice the whole thing and then store the slices in a bag or sealed container for a couple days on the counter and then a few extra days in the refrigerator.
I cannot get my sourdough to "get happy". I started with the sorghum sourdough starter recipe and I think I didn't let it get active enough before I made two recipes. They were very dense. Anyway, I wanted to get them to rise more for another try but I cannot get them to get active. I mostly discard some mixture, add sorghum flour and water and mix. I am completely perplexed and sadly discouraged. I wish I could figure this out. I wonder if you have any ideas. You have such a detailed and engaging way of presenting your podcast and I enjoy watching but I can't get it to work for me.
Hi! At this point what I would suggest is to take a heaping spoonful of starter out of the jar that it's currently in and transfer it to a new jar. Feed the new jar with a good 1/2 cup of sorghum flour with just enough water (spring or filtered) to stir. If you have a piece of organic fruit (apple, grapes, pineapple, pear) you can add a piece of fresh fruit right in the jar. Set it aside in a warm area, covered, for a good 24 hours. That should help. Once it shows signs of activity you can remove the fruit and give it another feeding. Then depending on how it's doing, you might be able to use it in a recipe or feed it once more to create more starter for the recipe you're making. Let me know if you have more questions for me. Don't give up! You're doing great!
Hi Chantal, can I bake this bread without adding sugar in the dough, because I am diabetic
Hi! Of course, you can! Are you ok with the other ingredients?
@@FreshisReal oh yes the bread was super, can I try with other millets also
@@GreensAndSpices Yes, you can! If you replace certain flours in the recipe make sure to replace them with something similar.
Hello,
I love your channel. I've been experimenting with gluten-free breads for years now and this is a great recipe. The crust is amazing! I don't know if I did something wrong, but the bread itself is gummy. Once you toast it, it's perfect.
Hi! Thank you so much! I'm thrilled that you tried it! As for the gumminess... you could try baking it a few minutes longer next time or cut back on the total amount of water you add. I like this loaf recipe too! Check back soon as I'm about to share 2 new recipes by today or tomorrow ;) Thanks again for letting me know. If you have a minute and would like to rate the recipe (at the bottom of the Simple Sorghum Sourdough recipe post) I would really appreciate your feedback plus it helps other bakers to find it! Cheers!
Did you cut it while warm? That makes many gf breads gummy.
@@pattijesinoski1958 Hi! No never! Always wait 4-6 hours or overnight is even better before slicing into any of my sourdoughs ;)
What can I use instead of sunflower and pumpkin seed flours ? Could I use hemp flour and maybe oat or more sorghum or buckwheat ?
Hi! You could use almond meal/flour or yes more oat and/or sorghum flour. Hemp flour could work if you like the flavour of hemp ;)
What if we don’t have a pot like yours , is it essential to the recipe? Thanks for sharing !
Hi Nat! I'm sure you could bake a great loaf without one but it does help to contain the steam at the beginning of the baking process. Do you have another type of cover you could use? You could always try a simple foil cover in a pinch. Let me know if you try it! Ps. I've baked baguettes with the same dough and I only covered it with a 3-inch deep upside down pan. Hope this helps! Chantal
Im a little confused about the starter, the whole time during feedings it’s sitting outside the counter? Mine doesn’t seem to rise much with 14 hours feedings🥴
Hi! Is your starter pretty new? Are you feeding directly into the jar? How much starter is currently in your jar?
@@FreshisRealmy starter is from 4 days ago and I feed it once a day and it’s sitting inside my oven cause my kitchen is around 70 degrees.
@@danielamadero3227 Did you notice some changes around day 2, but now, less? It's normal for the mixture to slow down around days 4 to 5. It's possible that you need to give the mixture more time to transform into wild yeast, especially if it still smells like wet flour. If it smells very sour, I might take a spoonful or two out and feed it again with more flour and just enough water to stir.
@@FreshisRealyou are so sweet answering this fast! Thankyou I can’t wait to try your recipe ❤
@@danielamadero3227 My pleasure! Let me know if you have more questions.
Hi
What can I use instead of the fermented beet juice ?
You could leave it out or add a little bit of raw kombucha or even the liquid from homemade sauerkraut.
When I made my recipe of gluten free bread I added apple cider vinegar 1 Tbsp “ secret “ ingredient very interesting))) Everything prepare for tomorrow! 😄😄😄👍🏻👍🏻 I will posting when is done 👍🏻
I'm so excited that you're trying! I would love some feedback once you've baked your loaf! Let me know how it turns out! Or better yet, please join my GFV Baking Facebook group and there you can share a picture with us! Here's the link, if you want: facebook.com/groups/191987888217239/ Thank you so much!
Hi again
If I wanted to make a brown rice flour starter would the method be the same? As I’m using existing starter, would I need to wait for it to reach room temperature before I feed it the new flour?
Thanks
Steph
Hi Stephanie! Yes, the same method. You can feed it if it's cold it just is a little harder to mix but it will be fine. Do wait until it gets lively before using it in a recipe though.
Trying to add yeast to save it before throwing it out! Added more starter with yeast, still waiting for it to double
I hope you didn't throw it out! It can take longer for some starters to get going. Especially if it's colder in your home. Use good quality water and make sure to keep your starter warm and cozy. It will work!
@@FreshisReal Thank you, I think it was the type of flour, I don’t think we like Teff flour. We fed it to the dogs but my 2nd attempt went a little better! I want to try Kamut next time but I can’t find it in our town so I am ordering it on Amazon!
@@yavonnavichmutt-haven481 Teff flour is different but can be wonderful when mixed with other GF flours. I've never tried with Kamut. Please don't consume Kamut if you're on a strict GF diet, as it does contain gluten. ;) Have fun with the process!
@@FreshisReal Thank you, that’s good to know, I will try one loaf for my stepson, it says it lowers cholesterol and he needs to lower his apparently
I'm finishing Day 4 of the starter and it is quite runny. Is this normal for Day 4. If not, should I add extra flour?
Hi Donna! If it's too runny simply add less water at the next feeding or thicken your mixture with more flour.
Hello. Wich program should i use for baking? With fan or normal heating (bottom-top baking) ? Thank you in advance
I am on reduced gluten diet and cant tolerate pure wheat sourdough bread which I made believing sourdough is easy to digest , so may be I will. Having said that can we make this sourdough bread with wheat starter? Also, can I mix other flours, like buckwheat, ragi, etc to make it more nutritions?
I tried following this recipe, I didn’t grind any seeds though, I also used ready buckwheat flour, it rose nicely. It was big. But it didn’t bake in the inside for some reason. I was so frustrated. I think 3 spoons of psyllium husk are probably too much. Not sure why my bread was mushy inside, it looked perfect outside, but absolutely ruined inside.
Hi! Oh no! How long did you bake it for? Do you know if your oven temperature is accurate? Also, how long did you let the dough rise? Did you use whole or powdered psyllium husk? That could make a big difference. When you sliced your loaf was the whole slice gummy and sticky and did it separate from the top crust? Let me know so I can help you troubleshoot. Did you let the loaf cool for a few hours before slicing it?
@@FreshisReal I baked 30 min at 500F, then 20 min at 475, but then put back at 475 for another 30 min. I used Psyllium husk powder. I let the dough rise for 6 hours. The crust separated from the inside. I wish I could send you a picture of it. I touched the crust and immediately know there’s something wrong because it felt like empty inside. I used white rice, millet, sourdough and buckwheat flours, and also potato and corn starches because I didn’t have tapioca. Would the combination of flours cause that? My oven temperature is fine, I don’t think there’s any issues with the oven.
@@Natashkola20 Thank you for all your notes. It does help to troubleshoot. When the dough separates from the top crust (called a flying crust) it can mean that you might have proofed the dough for a little too long and the combination of ingredients along with the amount of liquids was too much. Is it warmer in your kitchen? Your dough sounds like it was too wet. As for the psyllium husk, the recipe calls for whole psyllium but if you want to use the powdered version you have to use less. If you weigh your ingredients it's the same amount in grams but if you measure, please reduce it to about 1.5 tablespoons. Using too much psyllium powder could have contributed to the problem. As for the oven temperature, baking at a higher temperature is fine for part of the baking time as long as you bake the overall loaf for long enough. For this recipe, it's about 1 hour at 450°F. In your case, I don't think it was the baking time that was off but more the combination of ingredients used. I hope this helps you with your next bake. If you have more questions please don't hesitate to ask ;)
Finally I can eat ....10 days later
Is it possible to leave out the arrowroot?
You could, although it might change the texture a bit. With even less starch, the loaf could be denser. If you remove it, you could increase the potato starch and one of the flours to replace the 60g of arrowroot starch.
No dutch oven can i do in bread pan
The preheated Dutch oven does bake nice GF sourdough loaves of bread, but you can get equally great results from baking the dough in a bread pan. You can also watch this video that uses the same smaller GF sourdough recipe but shows how to bake it 3 ways: ruclips.net/video/hnTmkqVnmiY/видео.htmlsi=cgOMgDdm70j4D7pP
@@FreshisReal thnx for instant response,hav 3 hrs to go to bake will surely let u noe the results
Hello friend baked the bread in bread pan and it has com out very very good thaaaaanku so much
Is your outro a full song?
I didn't catch the temperature you cook the loaves at?
All the instructions are included in the recipe post. (www.freshisreal.com/simple-sorghum-sourdough/) Most of my bread recipes bake at 450° F. For this one, I recommend 25 minutes in the Dutch oven covered, 25 minutes uncovered and 10 minutes directly on the oven rack.
what size are your cast iron dutch ovens?
Can imake a sandwich bread in loaf pan
Is there a good substitute that you would recommend for the Buckwheat? I know it is GF, but I cannot eat it.
Hi Virginia! What other flours do you have on hand? You can try a combo of oat/millet/rice, or even tiger nut flour is terrific. Let me know what you like to bake with, and I'll guide you with a mix.
How do you do the starter?
There's a link in this video's description for the sorghum sourdough starter. Here it is again for you: www.freshisreal.com/simple-sorghum-sourdough/ Let me know if you do try it!
Have you tried this with cassava flour instead og buckwheat?
Hi Antony! I love cassava flour but not necessarily to replace buckwheat. Cassava is gummier in texture so it might work to replace the other starches. I hope this helps!
Is making a loaf of only sorghum a bad idea?
Sorghum is a great GF flour but on its own, it might not work as well. Using a few other ingredients helps the dough to stick together and create a more pleasant mouthfeel. If you're looking for a sourdough recipe with fewer ingredients you could check out this one with the sorghum flour option: www.freshisreal.com/gluten-free-bbq-sourdough/
Can be made without starches and seed flour?
Hi! You can make GF bread without seed/nut flours or starches but the outcome will be different. Not necessarily bad but denser. Do you consume eggs?
@@FreshisReal
Thanks for reply. I do not eat eggs.
I tried several ratios between millet flour and corn starch and is as you say: the more corn starch, the fluffier
I missed the temperature to bake the bread... I didn't see it in the instruction.
Hi! I just double-checked, it's #10 in the instructions: Preheat your oven, your Dutch oven and baking stone (optional) to 450° F for at least 30-45 minutes once your dough is ready to bake. Everything can stay in the bag covered until your oven is ready.
www.freshisreal.com/simple-sorghum-sourdough
@@FreshisReal Thanks! Got it. Made my first batch (I used the brown rice starter instead, which was more accessible to me) and it was amazingly delicious!
I did not understand the 8-10 minutes. Did you say take it out from the oven or leave it in on the oven rack for 8-10 minutes. I tried to replay nut still not understanding it.
I'm sorry if it wasn't clear. Yes, for the last 8-10 minutes you can bake your loaf directly on the rack. Please refer to the full recipe post for the instructions if you have questions, or ask me ;) Hope you try it! www.freshisreal.com/simple-sorghum-sourdough/
what temp to bake it at?
Preheat your oven, your Dutch oven and baking stone (optional) to 450° F for at least 30-45 minutes once your dough is ready to bake. Everything can stay in the bag covered until your oven is ready.
Once your oven is hot, and your dough has increased in size, now it’s time to prepare for baking.
Transfer your dough (flat side down, round side up) onto a piece of unbleached parchment paper (about 11×13 inches).
Dust your dough with sorghum flour, help spread it around with your hands if necessary.
With a very sharp knife (or bread scoring blade) score your loaf.
If you want to add seeds, you can brush your dough with a little olive oil to help the seeds stick.
Remove your preheated Dutch oven from the oven (careful it will be hot) and transfer your dough with parchment paper into the Dutch oven and cover.
Return Dutch oven to the oven for 25 minutes covered, 25 minutes uncovered and 8-10 minutes with the loaf directly onto the rack or baking stone (if you used one).
You know the bread is ready once you tap the top and sides with your finger and it sounds hard and hollow.
Cool on a rack for 4 hours or overnight before slicing! Enjoy!
You can find also the printable instructions on the blog: www.freshisreal.com/simple-sorghum-sourdough/#recipejump
My bread and starter won’t ferment and rise??? 🙁
Hi! Sorry, I'm just seeing your comment today! Did you keep up with your sorghum starter and bread experiments?
Did I miss the oven temp?
Hi! It's 450°F. You can find the full instructions in the recipe post: www.freshisreal.com/simple-sorghum-sourdough/
Thank you!
no gum, that is mind blowing. nice loaves
Thank you! And you're right no gums at all!
You missed the part , how it looks inside.!,,
Hi Antony! I was wondering who would be the first person to ask for this ;) If it does interest you, I can see if I can include a short video here or on Facebook because I do have footage of me reviewing both loaves. You'll be the first one to know if I do! Thank you for asking!
Fresh is Real I too was waiting for that perfect slice. Please post when you can. Great recipe!
10 days later.. at 10:31
Just wondering how you store your bread after it’s baked? I’ll be baking my first loaf tomorrow; here’s hoping it turns out as beautiful as yours!
Hi Laura! I usually cover or wrap my loaf once it's cooled with a clean dish towel. I keep some just for bread. Then after a day or two, I usually slice what's left and keep it in the fridge for a good 5-7 days, or I freeze the leftovers if I don't think I can finish it all before that time.
One more thing, please let us know how your loaf turns out! ;)
I never baked bread i need major help
How long does it last?
The bread will be great fresh on the first day or two. I usually wrap mine in a clean tea towel. Then you can slice the leftovers and store it in the fridge (in a plastic bag or glass container) for a few more days or in the freezer for a few months.
@@FreshisReal thank you very much, since I alone in my family am allergic to wheat and am gluten intolerant, it usually goes bad, before eating even the half of the bread. Will try it out thank you very much for the recipe.