Making Your Own Sourdough Start Part 1
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- Опубликовано: 13 сен 2024
- In this first video of our 2-part series on sourdough starts, we begin with how to make your own starter with flour, water, and sugar. We show two ways--with and without using commercial yeast. We have great results the first 24 hours. Part 2 will be posted tomorrow and we will make biscuits with our new start.
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Gerti my sourdough starter was given to me 20 years ago. She moved with a Mennonite family from Ohio 20 years prior to that. I'm not sure how old Gerti truly is but she has made a lot of baked goods and been shared with many families 💖
food is love
Thank you for making this so simple. Other presenters make it seem you need a graduate degree. So complicated
I saw a tip to put a rubberband around where the fed start begins to see how much it rises
Yep, I do that. 👍
When I moved to Alaska, I was given a bit of a sourdough starter that began in 1890 up there.
You just keep feeding it.
You'll only need to get a starter and it will outlive you and generations after forever.
The old Alaskan pioneers were/are called Sourdoughs 🥰
I love my sourdough starter. I usually keep mine in a half gallon jar when mine is active now. But I tend to use it on a daily basis when I've got my starter going. It was a long journey to get there though. Occasionally, like when I'm more diet conscious, I back off on using my starter by placing a pint jar of it in the freezer and dehydrating some. I like having redundant backups! That way I can take a break from my sourdough depending on what my scale is telling me. Sourdough will keep for a really long time without feeding in the freezer and almost forever in its dehydrated state. To activate again, it's a simple matter of thawing the frozen starter or adding water to the dehydrated starter and feeding it. It should be just as active as before after a couple of feedings.
My favorite thing to do with sourdough discard, if I don't have any specific plans for it, is to make sourdough crackers. It's super easy, just add about a tablespoon of olive oil and a teaspoon of dry herb or herb blend of choice per cup of discard. I like rosemary the best. Stir it up and spread it in a thin layer on a parchment lined baking sheet, sprinkle with salt. Bake at a 325 degrees F. Bake for about 40-50 minutes or until dry. Timing depends on how thick your crackers are as to how long it takes to dry at this temperature. Sometimes the out edges that are thinner will dry faster. I just break those out of the pan and put the pan back in if the center isn't all the way dry.
You can take the crackers out after 10 minutes ans score them if you want and then continue to bake. I tend to just break the crackers into rough pieces. I like the organic look.
Oh, as for dead starter in the back of the fridge, never assume it's dead until after attempts to revive it have been made. I was a terrible starter mommy sometimes and ignored starter in the fridge for a few months at a time back when I first started my sourdough journey. There were so many times when I just didn't know what to do with it all when I was first learning. I hated not using the discard, so I pushed it to the back of the fridge. I've never yet had a starter go completely dead in the refrigerator. Try feeding it for a few days to see if it can be brought back to life before throwing it out. Unless there is mold in the starter, it's probably just dormant and safe to reactivate.
Thank you for your information! I never thought of dehydrating the starter!
Thanks for sharing, I have dehydrated extra starter and rehydrated with excellent results. It’s really reassuring to have on the shelf. I’m going to try the crackers.
I saw another RUclips video where they took the discard to cook, but rather than feed it every day, he just didn't scrape the jar well, just put it in the fridge. When he wanted to bake again, he took it out of the fridge and fed it the night before. Didn't waste a lot of flour that way cause he only fed it when he wanted to use it. I thought that was brilliant cause I sure don't want to waste all that flour and sure cannot bake every day.
I have a question, I started the starter 24 hrs later, I removed the hooch & 1/2 c of dough. Now I realize I should have waited for another 24 hrs. What can I do with my mistake? Or should it all be tossed? Pam mentioned the starter is forgiving. I may have pushed to the max. for forgiveness. BTW I don't smell sour dough nor do I see bubbles. This was made without the yeast.
@@lindahewitt5860 feed it and see what happens.
Had a phone discussion yesterday with a person who was talking about feeding her starter that she’s had going for 40 years! And then this video pops up today. Were you listening to us??? 😂
I am blessed to have my grandmother's cookbook of her collected recipes including some from her mother. There are a lot of recipes that call for a bowl of flour, butter the size of an egg, etc.
And probably measurements like ‘swig’ and ‘gulf’ and ‘blob’? 🥰😆
My grandmother was born in 1895 & I'm blessed to have her cookbooks from the 1910's. The only issue I have with it is that recipes that use commercially canned items say to "add 1 number 6.5 can" or "1 number 10 can", etc. Some of the can sizes in the recipes don't even exist any longer.
What a treasure!! ❤️
What is the name of your grandmother’s cookbook?
@@lindahewitt5860 It is one she compiled herself. Many of the recipes are hand-written but there are some newspaper clippings in it.
I hope no one takes offense here. I am on a fixed income and must economize everything. I stopped doing sourdough because of the amount of flour used and wasted, until I came across a way to have minimal waste. Do not use chlorinated water, and use whole grain flour if possible. Start with 1 tsp flour and 1 tsp water. If you can use rye, that's the best. 24-48 hrs later, feed again using same amounts. Repeat once more, using 1 tbls each flour and water. You now have appx 1/4 cup. Take out 3 tbls, and feed 1 tbls each water and flour. Continue, takjng out 2 tbls and feeding 1 tbls water and 1 tbls flour, for at least 2 weeks. At first it will smell like wet cardboard; a few days later it will look very active, but it's not ready yet. That's a stage it goes through to prepare the proper environment for the yeast. When it doubles in about 6 hours, you can try a loaf. To feed, remove half, and feed that amount each of water and flour. Keep the discards to try again if it doesn't take on the first try. When ready to use, build it up only enough to get the amount you need for baking, and put the residue in the jar in the fridge. You can use the residue in the container to build up again, which will only take 2 or 3 feedings. It's much easier for me to toss a couple tbls instead of half a cup every day or two for a few weeks. I hope this helps someone.
No offense taken. It seems that you have system that works for you. Thanks for letting us know what you do. Jim
I have the same issues!! Thank you!
My father who is 89 uses this method (1 T. Rye, 1 T. Bottled water). He swears by it. He makes bread for his neighbors (assisted living facility) and used the reserves for biscuits, doughnuts and other baked goods). I’ve used KAF and have been very successful. However, yesterday I noticed my starter was hungry (hooch forming). So following the normal method for discarding & replacing, I used rye flour instead. Within 4 hours, it increased 3xs its volume!!! Totally blown away!
So guess what? I’m adopting this method! ❤🎉
@@sueeus4869 In one of my books, the author tells about a Polish woman who had a wooden bowl that had the culture in it through repeated use. She just put the flour and other ingredients in it and it got inoculated from the bowl!
I havent wanted to start sourdough because I just want a loaf occasionally and always feel like there is too much waste with popular methods and the "discard" recipes I've seen are usually for things I have other recipes for already (like pancakes etc.). Thank you! I'm thinking of trying this, I wonder if it would work with expired rye flour? It is still in a sealed unopened bag, so maybe. :)
This was a fascinating video that piqued my imagination. After spending most of my near-70 years tending to a succession of dogs, cats and fish...at last! Perhaps the least demanding (and least costly) of pets-- a forgiving sourdough starter! 😁
I've been making starter for abt 6 months now. Besides bread it makes great crackers, pancakes, cinnamon rolls, pizza crust, you name it!
Great video Pam. I made starter dec of 2019. Her name is Penelope. I find if you name your starter you probably won’t neglect her hahaha. I make a loaf or two every week and have come up with variations of my one recipe so now I have a selection of sourdough breads I can make. Matter a fact I just dried a half cup of my starter and sent it to my sister so she can start making it. Thanks again. 🇨🇦🌷
I don’t know what I just watched, but I’m determined to learn. I’ve never done this before, but here I am with my notebook and pen. Thank you.
Lol. I love your adventurist spirit!
Perfect. Just what I need. Always seems so complicated… but once Pam has explained it I’m sure I’ll be just fine. Thank you x
On day 2, you mentioned that you had never seen such a great start with no yeast. On day 1, you stirred the jar with yeast first. The video was edited, but if you stirred the jar with no yeast with the same rubber spatula, I'm sure yeast transferred to that jar causing the high level of hooch on day 2. That's my theory anyway.
New Hope: I doubt there was enough yeast transfer/contamination to cause that a big of a response. Jim
I just started my very first ever sourdough starter and I used bleached flour, yeast that supposedly expired in 2015 (so much for expiration dates), and tap water with chlorine in it because I didn’t read comments before trying. It’s about a 2 hours old and it already rose 2” in my jar. I guess it’s going to do its thing.👏🏻👍🏻🤞🏻
Hehe, I love it! 😊
I just made my first sourdough starter and was wondering about the chlorinated water and you just answered that for me. Thank you!
You are tireless in providing for your Homestead family. I'll call it family because that's how it feels. Thank you. I understand people wanting specific ingredients and detailed instructions but I think it's valuable to be able to improvise; If there is a situation you may not have some specific items or tools and that's not the time to learn to adapt.
My husband and I followed the recipe for baked bread with Pam and it turned out perfect! We are both impressed and will bake bread using Pam's advice from now on. We advise people who are interested in a self-sufficient lifestyle to subscribe to this channel. We look forward to trying the starter dough in the future.
The Weck glass lids turned upside down fit the wide mouth ball jars perfectly. I use them (without the gasket) for making kefir and feeding my sourdough starter.
My starter is named myrtie, after my paternal grandmother I never met. Oh I was taught by my maternal grandmother, mother, aunts and grandfather ( he was the cattle drive and sheep drive cook) how to cook with ' until it looks right',, ' just enough',, ' looks like a tablespoon' .
I cannot bake everyday or I would weigh a ton. My frugalness will not let me throw this much stuff away, especially if there are shortages coming. I founded 'no discard' methods of sourdough on the tube, and that is what I will be using. Thanks for the inspiration! I have sourdough pizza dough rising right now.
Dehydrate extra starter
Back in the day, Charro always mentioned hooch in her acts on stage lol. I'm very interested in sour dough starter since I want to know how to make something if/when the stores run out. I've gotten really good at harvesting pectin in homemade marmalade using the whole orange. Learning this is great since I won't need to buy yeast. And yeast has gotten very pricey.
Oh wow! I would love to know how you harvest pectin! Can you please share how you did this?
I love it when you talk about sourdough, my mom use to make rolls.
I’ve been using a “dry” start made with einkorn flour. To get it going I just set the jar next to my kombucha and had tons of response within hours. So fun!
I made my starter about a year ago before I stopped eating bread. So I tried dehydrating the starter to use later if needed. After 3 months I restarted it and it works perfect.
Thank you Pam for your valuable knowledge and willingness to share with us!!!
🤣🤣that "hooch" was very determined to get out....Great explanation and Thank You for keeping it so simple. I have watched at least a dozen videos on making Sour Dough Bread. Some of them make it so dang complicated and not so easy to understand. Kind of takes all the fun out of making Sour Dough bread. I absolutely love making bread and I will continue to make it just like my Mom taught me 60 years ago. I had to change a lot of my Mom's recipes to fit "today's way" of making bread a little healthier (dang it)!! I turned 70 this year and I will continue to make bread AND have FUN along the way. I'm Ms. J from Las Vegas, NV. Big Thumbs Up for your Sour Dough recipe Be Blessed and Have a Safe weekend.
Great video! There are also many others without any discards starting up starters and even some with no feedings for months. Such as 'Feeding and Caring for your Sourdough Starter (for Lazy People)'. Also you can spread old starter on wax paper and dry it to store in a jar. Not sure about the science behind this but there are many videos...
There is one on baking bread that I really enjoyed. 'Don't Feed Your Starter!!! Perfect sourdough from 5-month-starved starter.'
Cheers all!
A few years go I tried the, trap the wild yeast, throw half away method. I had to success. I saw a Turkish lady on you tube adding a jam jar lid of dried chickpeas. She left them in for the first 4 days. This worked for me and you didn't have to keep throwing half away. It just shows there are different ways around the world. You just have to find the one that works for you! Interesting to watch your success.
Sorry. I should proof read!
@@kimmcvitty3580, you can go back into your comment and edit it. I have to do it all the time 😆
Thank you. I will try to find out how. On a wee phone here!
@@kimmcvitty3580 , me, too
@@kimmcvitty3580 , me, too. Just click on those … in the corner of your comment and ‘edit’ will pop up
Good Morning. Great minds think alikeI'm making Sour Dough Bread today also. Be Blessed Stay Safe and DRY.
From my experience of what a flour bowl is. flour in a bowl is actually the whole 5 pound bag of flour. Dump the whole bag and make a well or bird's nest pour water or buttermilk in center and use hand to stir in circular motion and pull into the well flour until have enough of dough to make as many biscuits as you would like. When dough ball gets to size you want take it out of flour bowl and then roll out dough and cut biscuits...
I've never done this but I've seen it and it works very well.
Never had much luck with sour dough starter so thank you for explaining it in terms that make me feel like I can actually do it this time💛
I thank you for doing this video. I've had several different people tell me "the best" way to do starter, Yours is the clearest. I'm going to get started as soon as my Grands get here!!
I have never seen this in the comment section before, but they asked me what how relevant was your comment. They even gave me a rating scale of smiley faces. I rated it excellent. Are you targeted? I've seen this on some videos, but never ever in the comment section before under a specific person's comment either
@@HGICQueenDiamondAries I have no idea. Things are so strange now.
You read my mind! I had been thinking about starting a sourdough bread starter.
😊 Mrs.Pam you are a gem one of a kind I you and Mr.Jim
Thank you ! I have watched a few of your bread videos and have purchased everything I need to get started. Wish me luck lol
I can’t wait for the follow up videos and the new books coming out !
Great series! I don’t typically eat a lot of bread due to tummy issues but can’t wait to see how you use it. I’ll make my decision then whether or not to start, 😉. What I do love is naan so I would be very happy to see sourdough start used for naan. That’s my go to for pizza crust. Just love everything about the taste and texture of a naan crusted pizza. 😍
I love that smell of growing yeast
Excellent video Pam. From what I understand the new start probably took off so quickly because there’s much more yeast in your environment from the previous starts. That was quite impressive!
Thank you 🙏after watching your video, I think it will be possible for me to succeed. Every video, except yours, was way too complicated. You are a God send💞
All the best, Jim
Love your channel! It’s the only one I watch all the ads to help support it 😂
Tfs! Please stay safe and sending hugs to you both 💜🙏😎
Thank you for sharing this! Love the roses too. Beautiful!❤️
Thank you for the information 🙂🤠
We really appreciate all you are teaching.
So glad to see this video today! I was just thinking about this
I LOVE that Camp Cooking book you spoke about. Sourdough always has seemed so mysterious to me, and you and that book just answered it all! Plus the stories in it are great as well. Thank you so much for mentioning it.
Love your very very informative videos!
I trust all of your videos more than anything. Thank you
What a great informative channel!! We had starter in the fridge growing up, but I missed the lesson of what it was used for. Thanks for the great lesson in starters and educating me!
Have been using my sourdough for over 50 years. Starter is much slower but still much better than store bought. Recipe is 1 cup whole milk. Put in sourdough pot or quart jar. Cover and let milk get a good sour, apx 24hrs. Add 1 cup flour to milk and let it ferment 3 to 5 days, till it stops working. Put in frig. When using, let set out for 12 hrs. I always add equal amount of milk and flour in sourdough that will be used for recipe.
Grace: Thanks for the information. Jim
When you feed it do you use milk or water for the liquid?
@@kjkernSerendipity whole milk only, never tried water
Nice results, your right don't overthink the measurements. Love those old cookbooks you would probably go nuts over my collection, one cookbook is almost 150 years old, even have over 100 year old pamphlets from the dept. of agriculture with preserving instructions, and one with stain removal, I also read them like books, I can hear you laughing reading those old books, its what I do.
Your channel is growing because you are an amazing hostess. I would consider myself lucky if my channel had even a tenth the subscribers you have. You are very informative and your videos have settled many arguments in some of my FB groups. I see your name thrown around a lot. Stay awesome, lots of love from South Dakota!
Ari: Thank you for your comments. Yes, we have heard that RRH is mentioned on other channels (some positive and some negative). Thanks for watching. Jim
I have been making Sourdough off and on for years. They never cease to amaze me, and I have never made two sourdough starters behave the same ways. Even if they are made with the same types of flour, water and measurements. Thankyou for this video.
Sally: It sounds like you enjoyed the videos. Thanks for watching our channel.
Thankyou so much
I mixed up the starter yesterday evening and due to our home temperature at 68 degrees, I placed my starter in the oven with the light on. This morning there is an enormous amount of “hooch” . I haven’t fed as of yet today, wondering if I need to pour off hooch before feeding. I would like your recipe for making sourdough sandwich loaf. My husband and I feel this type bread is more healthy than bought sourdough bread with all the chemicals. If I have missed your posting on a sourdough bread recipe, please accept my apology. I made 2 pictures of the starter and this forum would not allow me to post. I am a lady that prefers the exact measurements also, like your sister. I really enjoy your you tube instructional videos. Thank you.
Boy I just learned something new. I'm so doing that.. I love sourdough bread.
During the beginning of the pandemic our stores didn't have any yeast so I looked up how to start my own yeast. I found how to do it using some mashed potato or potato flakes. I did it with both and it worked great. I just had trouble because I ended up with so much more than I could bake with.
Thank you fo* this Pam, just what I needed to know how to do.
I never really noticed that it was different the way my mother would make biscuits with her sourdough. But she made it exactly as you just explained you put flour in a bowl make a hole and off you go! I still make my biscuits that way, I just put a random amount of flour in the bottom of the bowl make a hole put my baking powder and I salt in it add my water mix until I’ve got a nice dough ball. Take it all out and roll it out! I really never knew it was so different until I was in my 20s! I haven’t done it for a while so I’m going to try again I think I can remember exactly how I did it! Thank you for this wonderful video I really appreciate it
I love love love every one of your shows.
Lol, prove me wrong! I made it to the end! Great review!
Thank you. Jim
If you have a freeze dryer, you could freeze dry your starter to preserve it t - just remember to turn your heat down to prevent killing the yeast :)
thank you for an awesome teaching
I used to use the discard for Pancakes, but since Keto I stopped making Sourdough Bread, & dried it out, it's in the Freezer waiting. Lol.
I've never put Sugar in mine, but have done a Half White bread flour, & an equal amount of Spent grain from a Home brewed Ale Brew, was very tasty.
Looking forwards to this Bready series. 👍🍞
TFS RRH, & take care too everyone. ❤️🙂🐶
I just started my first "start" and am anxiously awaiting the results. Thank you for the instructions!
Thanks. Doesn’t seem so complicated with your explanations and showing how to do
I am very anxious about part 2. Sourdough like ghee, I have tried and failed many times before I watched you do it. I now have ghee after waisting about 5 lbs of butter, now perhaps I will be successful with sourdough. I sure hope so because I love sourdough.
Someone said get the book The Perfect Loaf. The starter is really thick. I think I tried one like this and it worked for me. Others did not.
I loved your video. Love sourdough 'wild yeast' baking'. One thing I never do is add sink water. Only use pure water, no chlorine or you know all that gunk in our city water.
My husband is hooked on my sourdough waffles and I make a batch and freeze some every week. They are easy and quick and it's been to hot to bake bread here.
The only time I get hooch is when my wild yeast gets old. Maybe your sink water affected it.
Loved the different stages. will take notes and maybe find the Sterilite containers to start mine in. Will be sharing with my friend she so wants a starter.Thank you for sharing the process Pam and Jim!!
Patricia: That sounds very good. Lets us know how it goes. Jim
I've been watching a lot of different videos to see how people do it and this is the first one I've seen anyone add yeast and sugar to the starter. Never even heard anyone mention it. Interesting. I like to get a bunch of different ideas and then make up my own mind. :) Thank you for this video. Oh also what is different is most people use filtered water and it seemed like you got yours straight from the tap. I've always heard that the chlorination in the water can be a problem. It's good to know there is a different way to go. Oh, maybe you have well water?
You can go to that famous place in San Francisco and buy their bread “its the best” then use the center of the loaf and make a starter and it tastes the same as their famous bread.
really!? from a baked loaf? what is the process like?
Love u guys…..starting again….. sourdough starter…
Thank you!
I remember " 1 cup" meant whichever handleless teacup" was in the flour and sugar..... Should have grabbed THOSE from my grandma!
Nice demonstration of the process. You commented that you were surprised by all the quick growth in the no yeast jar. Of course we don’t see the original complete film but I suspect you used the same spatula to mix the second jar without cleaning it. That means a tiny amount of yeast from jar 1 went to jar 2 helping jar 2 get started faster than in your earlier trials. Sorry the microbiologist instructor in me came out when you said you were astonished at the difference and I had to think of a possible explanation. 🤣🤣 Love your videos and recommend them to my friends and students as well.
I was thinking along the same line😆
Former homeschool mom
Was wondering the same thing.
Cross-contamination can sometimes be a good thing.
I didn’t see her use the same spatula though.
In a grid down situation, how do you keep the start cool enough? Thank you for this video. It sure makes me feel like I can do this!
You can put the jar in cold water and keep a wet cloth over the top. But really, in a grid down situation wouldn't you just keep the fridge door shut and hope it comes on soon. In a grid down situation you probably wouldn't be worrying about your starter.
@@justinerogers1353 grid down referring to a long-term situation as in months but really years. It’s a common usage among people who prepare for such scenarios. I knew Pam would understand. Sorry it annoyed you but feel I am well within bounds to have asked the question.
@@KarenWilliams-ql8gh It didn't annoy me. I think the world will have come to an end (lawlessness) if you are expecting grid outages for months or years - really ?
@@justinerogers1353 yes really.
@@KarenWilliams-ql8gh Well, if I were faced with this situation, I think I'd buy kilos of peanut butter, honey, crackers etc and bury it all. Those who have food canned, preserved, stored etc are going to be the ones targeted by the ones that don't have food. You'll need to go back to cooking with fire as there won't be gas either - all of which doesn't fit with worrying about how to keep a sourdough starter cool. I really think this 'end of the world scenario' is exaggerated and not thought through (and it will be end of the world if there's no power for months / years as you alluded to).
Well, that already explains a lot. The times I tried, my recipes, yep,, more than one, said to refresh after the starter has risen and collapsed, 1 to 5 days. Mine always started off with a bang got hoochy then died. I'm excited about trying this.
afternoon from far. n. california. yall enjoy your weekend. tell jim howdy.
Thank you Pam. Very good demonstration.
Thank you for this video. Is that Active yeast or Rapid Rise? Thank you again for all of your videos, tips and tricks.
Unless they live in the same place it will never be exactly the same, the water makes a huge difference.
Thanks for the very helpful demonstration :-)
That is really interesting. Will start the experiment today without yeast to see how it goes.
Thanks a lot Rose Red team.
2 ways to make sourdough starter:
Jar 1: 1 cup flour , 1.5 cup lukewarm/body temp, filtered water,
Jar 2: 1 cup flour, 1.5 cup lukewarm/body temp, filtered water, 0.5 tbsp yeast, 1 tsp sugar
Stir well, cover with loose lid, and leave on the counter. Everyday reduce or discard some before adding feed/more flour , then stir , leave in counter - for next 3 days .
After 2 weeks, remove an 'egg' ( 100 g) size amount of starter and put it into another jar , to cultivate into the one to use.
did you add the tsp. of sugar to BOTH ? and, why are you not keeping the original mixtures? thank you.
MY MOTHER (AND I STILL HAVE IT) A COOKBOOK FOR USING A WOOD STOVE. HAHA
This was really helpful
Good recipe, Thank you for sharing.
Add 0.5 cup of flour and 0.5 cup luke lukewarm water everyday after discarding 0.5 cup starter, stir, cover, put in counter.
This is all very interesting but confusing. I’ll have to watch this over many times. I have so much going on right now, I doubt I will get to this soon. I have my freeze dryer about to be delivered, and so much to do for fall! I’ll keep watching and see if I can get the idea!
Yes, it was a bit confusing. The water part, especially. Normally she's very precise.
@@kjkernSerendipity yes, I’ll probably not have time to do this anyway. And usually she is but I think this will be in a book as well.
This is so interesting I love it
Love your videos. One day soon I will start a starter for the first time!
Exact recipes and skills! eople dont have them anymore. My grandmother made irish bread all the time. No recipe. She said feel it out add what it needs! No matter how many times i watched and helped her when she died so did her Irish bread! Sadly...
Oh I’m so glad u are doing this! I thought about not getting yeast anymore and started a starter…but seem to be having issues with my loaves.
Oreo: We are sorry that you are having problems with your starter. Jim
When my wife was alive and hers was separated like you had at the end of the video. She would mix it up and use what she needed then add back flour and water.
Just took first sourdough - real sourdough, lol - out of oven. No yeast! Had tremendous oven spring. Haven’t sliced it yet. Too hot. Pretty exciting. I created my starter a bit differently but like Pam says … it’s pretty forgiving.
Sounds great! Thanks for watching our videos. Jim
Can you make sourdough start using gluten free flour? My husband has Celiac, I’d like to make GF sourdough bread if possible. BTW.., I Love your channel!!❤️❤️
I haven’t had luck with any GF bread and sourdough, but I have found that einkorn makes great sourdough - that won’t help with celiac, but my husband isn’t sensitive to einkorn gluten like he is modern wheat.
My daughter has celiac and she says sour dough doesn't bother her stomach. There are also heritage flours, like sunrise flour mills, that don't have the processed damage.
@@ThomiBMcIntyre I thought the old way of making sour dough. (No bought yeast). starter the stronger the mix meaning sour was good for the stomach I would think like a culture.
This lesson is so refreshing...I can't begin to tell you "ALL" the different YT channels I've watched trying to learn the sourdough starter technique. I'd say the majority, though they might say its simple, are so cumbersome, confusing, intimidating or awfully technical. After hours and hours of testing, I'm still not happy with my results. You explain it like a mom would to her daughter...this helped me tremendously!
Sonya: You sound frustrated with the YT channels as they seemed not to be what you wanted or needed. Let us know how your sourdough works out. Thanks for watching our channel. Jim
@@RoseRedHomestead I guess it's my own personal issue and haven't been successful.. I've had trouble baking that great loaf of sourdough bread...the recipes I've tried come out to dense and chewy..I must be missing something?.
Thank you 😊