Discover how to create a delicious gluten-free sourdough starter from scratch. Perfect for baking fresh, homemade gluten-free bread!
Creating a Deliciously Tangy Base for Your Gluten-Free Breads
Returning to sourdough baking can be a rewarding experience, especially for those who have had to adapt their diets due to health conditions like Coeliac disease. For individuals looking to reintroduce sourdough into their culinary repertoire, creating a sourdough starter is a foundational step. This process typically spans six days, allowing for the natural fermentation to cultivate the yeast and bacteria necessary for successful baking.
During the starter creation process, one can observe the transformation as simple ingredients come together to form a living culture. By the end of the six days, bakers can expect a bubbly and aromatic starter, ready to be used in a variety of sourdough recipes. This journey not only brings about the joy of baking but also offers a sense of accomplishment, as individuals reclaim a beloved food that caters to their dietary needs.
Unleash the Art of Fermentation: Craft Your Own Gluten-Free Sourdough Starter from the Ground Up!
All right, welcome back to Backyard Shenanigans. We’re going to have a crack at making this gluten-free sour starter. I’m going to use this using the old method I used to use. We’re going to add I used to add equal parts flour and water to get the um starter.
Going, but we might have to go two one type thing. I think it is 2 to one. Hey, it’s two to one I think I used to use. So, there we go. We got 10 g of um flare. We’ll use 10. So, we need uh 2 to one. We’ll make two to one for now.
There you go. 30 g. Give that a mix up. And we’re going to come back this time tomorrow. Add a goldfish. See if we get any bubbles. Then we’ll take half away. We’ll add half back in and see what we get. Day number.
Two. I put in 10 g of flour and about 5 g of water. I made it a bit thicker. It was pretty runny. Not really any bubbles um or any rising, but it’s early days. Day number three. Not really any change to it. I’ve thickened up the mix more now. Two parts flour to one part water.
This is the first day we’ve actually taken um some of the starter out and added um we took out 15 g and we added back 10 g of flour and 5 g of water. It smells a bit um different as well. I reckon it smell a little eggy. As you see, it’s quite thick, but um yeah, no real action yet. All right, day number four it is now. And as you.
See down the bottom of the jar, we’ve got some air bubbles. So that tells me that we’ve got a little bit of fermentation going on now. See, that was a distinct one. Yeah, it looks from underneath. And I’ll just pull this top. But uh yeah, it smells a bit more um acidic,.
Too, which is what we’re looking for, right? All right. But what we’re going to do, we’re going to take um we’re going to take another 15 g of starter of of this starter out and we’re going to add 10 g of flour and 5 mls of water. And then if it looks like this again tomorrow, we might just add in extra.
Instead of taking away just to get it really going. All right. So, just going to film this. Give it a bit. Oh, see how it goes quite hard, too. E, I’ll give it a mixure. Doesn’t act like a normal gluten or like a normal flowered starter. Anyhow, we’ll take this minus 6. Oh, make the 13.
What’s going on here with the scales, eh? There you go. Now we’re going to add 10 g of flour. 10 g of flour. That’s 9 – 9. Oh, come on, mate. This is going to be too much, I think. Oh, sweet. And then 5 ms or.
So. Okay, so we put in what’s that? Five, six, seven, eight ms. We’ll give that a mix. That’s it. All mixed up now. I’ll show you the side now. No real air bubbles. Probably some from mixing. And we’ll see how we are tomorrow. Good evening everyone. This is day number five. I have given this one a bit of a feed this morning. So that was.
12 hours post this. But here you go. Have a look at this. Plenty of action going on here. Looks like a bit of bit of mold or something happening upstairs, but might have to wipe that off. But yeah, that’s looking good, eh? Down in here. So, tonight I’m going to take 20 g out of it and put 20 g back in. I think.
That’ll be half of it. I’ve been adding a little bit more to it now. Clean that mold off the edge at the top. I don’t know. Hopefully, that’s not too bad. But as you see, it’s nicely domed at the top, too. All right, we’ll take some starter out. We’ll mix some more. But this is looking really promising. Look at that. For a gluten-free sauo starter,.
Day number five. Happy days. All right, catch you tomorrow. Welcome back. This is the evening day number six of the Sao starter. Gluten-free SAO starter. Looks like um I fed this starter this morning as well. I fed it with 20 g of flour and another 10. Probably 50/50. That’s about the mark.
Where I fed it where when I mixed it, it sat till. So, it’s almost doubled in size. So, it’s doubling in size pretty much every 12 hours as you see here. Quite large holes in there. So, that is amazing that in 6 days we’ve created a viable sa starter. Gluten-free sauo starter, I should say. So, I think I’m pretty confident that this is ready to.
Bake with. Um yeah, we’ll give it one more feed and then that’ll be tomorrow morning and then I’ll feed it again tomorrow morning. By tomorrow evening this time, uh it should have done the same again. One more day of um you know, rise and fall. And I’m pretty sure we’ll be able to bake with this. And I’ll show you.
Guys a bit of a um I going a bit of a see how it goes. There’s no um I’ve got no idea as you can tell. No, no idea what I’m going to really do. I’m just going to um play it by ear. I think I’m going to get a bit of this starter, put it in a bowl, and then just double the volume every day until we’re.
Near at the 600 g volume that I normally bake at. Pretty happy with these results. I didn’t think it would work so quickly, so good. So, yeah, what we might do, we will um use this as a bit of a guide for those out there that want to use um uh make a gluten-free SA starter. I haven’t really searched the YouTube um channels to see if anyone’s.
Done it. I’m sure there’s plenty. So, yeah, there you go. Gluten-free S starter in 6 days. Got to be happy with that. In the next video, what we’ll do after this one, we’ll bake some bread a and we’ll see if it’s a mega fail or a mega success. Thanks for watching. I appreciate it. Like, subscribe so that you don’t miss the next one where we.
Make some bread out of this so starter. All right. Bye. Cheers.
