Helpful Tips for Sourdough Baking

[CarrolJ]

Bonnie G #2 wrote:

CarrolJ wrote:

Bonnie G #2 wrote:

Donna M. wrote:
Awww, you shouldn't have thrown it away! That is a normal thing for a new starter to go through. It is caused by leuconistic bacteria and it just takes awhile for the starter to stabilize and get through it. Usually if you make your starter with pineapple juice it will avoid having this problem. Daily discards and feeds will have it back to normal in a few days. It is actually very common to experience this in the early days of a new starter mixture.

So even if it turns green it will be OK??

I've had several times when starter was in the refrigerator for a bit long when the 'hooch' had a greenish shade. I just mixed it well and fed it. I would think as long as the thick part doesn't have mold on it you are okay.

BTW Bonnie, glad you made it home safely. When is Bob coming back for his break?

Hmmm, glad to get this info now I'll be sure and watch for that. I pick Bob up on Monday and then we'll be here for another 2 weeks and then off for 10 days in Viet Nam before returning to China - sure hope that extra 10 days doesn't cause a problem with ZWT's final stages.

I think things will be finishing up in 2 weeks. I hope so anyway. The last week of the month is when I'm going to be unavailable as well.

[Bonnie G #2]

CarrolJ wrote:

Bonnie G #2 wrote:

CarrolJ wrote:

Bonnie G #2 wrote:

Donna M. wrote:
Awww, you shouldn't have thrown it away! That is a normal thing for a new starter to go through. It is caused by leuconistic bacteria and it just takes awhile for the starter to stabilize and get through it. Usually if you make your starter with pineapple juice it will avoid having this problem. Daily discards and feeds will have it back to normal in a few days. It is actually very common to experience this in the early days of a new starter mixture.

So even if it turns green it will be OK??

I've had several times when starter was in the refrigerator for a bit long when the 'hooch' had a greenish shade. I just mixed it well and fed it. I would think as long as the thick part doesn't have mold on it you are okay.

BTW Bonnie, glad you made it home safely. When is Bob coming back for his break?

Hmmm, glad to get this info now I'll be sure and watch for that. I pick Bob up on Monday and then we'll be here for another 2 weeks and then off for 10 days in Viet Nam before returning to China - sure hope that extra 10 days doesn't cause a problem with ZWT's final stages.

I think things will be finishing up in 2 weeks. I hope so anyway. The last week of the month is when I'm going to be unavailable as well.

Yes, I checked the dates and looks like it ends July 2nd which is the day we leave so should be OK. I'm enjoying it though.

[CarrolJ]

Bonnie G #2 wrote:

CarrolJ wrote:

Bonnie G #2 wrote:

CarrolJ wrote:

Bonnie G #2 wrote:

Donna M. wrote:
Awww, you shouldn't have thrown it away! That is a normal thing for a new starter to go through. It is caused by leuconistic bacteria and it just takes awhile for the starter to stabilize and get through it. Usually if you make your starter with pineapple juice it will avoid having this problem. Daily discards and feeds will have it back to normal in a few days. It is actually very common to experience this in the early days of a new starter mixture.

So even if it turns green it will be OK??

I've had several times when starter was in the refrigerator for a bit long when the 'hooch' had a greenish shade. I just mixed it well and fed it. I would think as long as the thick part doesn't have mold on it you are okay.

BTW Bonnie, glad you made it home safely. When is Bob coming back for his break?

Hmmm, glad to get this info now I'll be sure and watch for that. I pick Bob up on Monday and then we'll be here for another 2 weeks and then off for 10 days in Viet Nam before returning to China - sure hope that extra 10 days doesn't cause a problem with ZWT's final stages.

I think things will be finishing up in 2 weeks. I hope so anyway. The last week of the month is when I'm going to be unavailable as well.

Yes, I checked the dates and looks like it ends July 2nd which is the day we leave so should be OK. I'm enjoying it though.

Me too!

[Jenny Mac]

Hello..I was lost and now I'm found
I am still using your Red Sea Starter from a long long time ago, but now cannot use Wheat Flour anymore since I have to have a gluten free diet.
I am wondering if there is a way of getting my starter flakes going without using wheat flour? can I use Rice flour?

[Donna M.]

Oh my, I am so sorry to hear that you cannot have gluten! I have no experience with baking without gluten, but I do know that you can maintain a starter without it. The problems arise when you go to make a recipe because gluten-free breads are a real challenge to make successfully.

I don't know what to tell you, other than to do a Google search for gluten-free bread recipes and baking. For now, go ahead and convert your starter to the rice flour and get it used to its new diet. Be prepared for a huge challenge. We do have a gluten-free area in the forums that you might visit to ask questions. I don't know if any of them are into bread baking. Good luck! Let us know how it goes.

[Bonnie G #2]

Good luck Jenny, we'll be interested in hearing what you find out.

[Red Apple Guy]

I'm sorry Jenny.

Perhaps a potato starter would help.

RAG

[duonyte]

I know this recipe has been very popular, Gluten-Free Flax Bread . There are a couple gluten free sourdough pancake recipes, but I did not see bread posted, http://www.food.com/recipe-finder/all/gluten-free-sourdough . I will see if I can find something that might appeal to you.

As Donna noted, the gluten free/celiac forum is a terrific resource here and I encourage you to check it out.

[duonyte]

OK, this person apparently has an e-book on gluten free sourdough, but has posted some recipes on her blog, http://www.food.com/recipe-finder/all/gluten-free-sourdough

This is another source, although the picture of the bread loos pretty ugly! http://gluten-dairy-sugarfree.com/?p=884

[Jenny Mac]

Thankyou all wso much for your helpful replies. I will of course carry on baking my Sourdough for my husband who absolutely loves it.
Most gluten free bread is indeed very dire, but we can buy a make of bread here which is actually good..called "Genius" which is available in brown or white, and is horrendously expensive too.
never mind, it is all a steep learning curve. I shall try the rice flour anyway.
Thanks again you lovely people.

[Bonnie G #2]

Good luck Jenny and let us know how it goes; pretty soon you'll be able to give advise to others in the same position.

[duonyte]

Good luck with it, Jenny . I can recommend this one recipe, which I have made and enjoyed - it has the added benefit of making up pretty fast, nice when you need something for dinner, Brazilian Cheese Puffs - Pao De Queijo (Gluten Free)

[CarrolJ]

Hello everyone. We just returned from a long trip to visit our daughter and her family in Iowa. There is a strong possibility that we may have a major life change in the very near future. Although this may result in my not cooking as much...if things happen as we hope...I will still be baking bread! I can't say much now...we are most hopeful.

Just wanted to check to say hello for now. Love to you all..Carrol

[Bonnie G #2]

CarrolJ wrote:
Hello everyone. We just returned from a long trip to visit our daughter and her family in Iowa. There is a strong possibility that we may have a major life change in the very near future. Although this may result in my not cooking as much...if things happen as we hope...I will still be baking bread! I can't say much now...we are most hopeful.

Just wanted to check to say hello for now. Love to you all..Carrol

Oh Carrol, that sounds both exciting and mysterious; can't wait to hear more and hope it all goes just the way you want and remember to keep us updated.

[DAR Lady]

Great tips for sourdough. I have used the autolyse, 24 hour retard, and stretch and fold method and love the results from it.