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Calling All Sourdough Experts!

truthsearcher

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truthsearcher Rookie
truthsearcher
Posted

I fed my sourdough starter yesterday. It was foaming nicely after 12 hours.

I proceeded to make the bread and it's now been another 12 hours and nothing is happening. I don't know what I did wrong. It's in a nice warm spot with a tea cloth on top.

Can anyone give me a site to look at to see what to do or talk me through this.

I loved making all kinds of yeasts breads with wheat in the past now with sourdough and brown rice I am a complete novice.

Thank you.

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Jestgar Rising Star
Jestgar
Posted

I have nothing hopeful or helpful to add. I gave up on getting sourdough to work. Maybe you don't have enough protein in your flour mix?

truthsearcher Rookie
truthsearcher
Posted
  • Author

Well.... It turned out pretty lousy, but eatable.

The top was hard and when I cut it, it crumbled to pieces. The center was nice and moist, so maybe turn down the heat a bit and try again :rolleyes:

I do have to say it did taste quite like the brown rice loaf from Little Streams Bakery(if anyone has tried that one.)

I think I'm gonna try the quinoa loaf next week.

Thanks

Mom23boys Contributor
Mom23boys
Posted
I fed my sourdough starter yesterday. It was foaming nicely after 12 hours.

I proceeded to make the bread and it's now been another 12 hours and nothing is happening. I don't know what I did wrong. It's in a nice warm spot with a tea cloth on top.

Can anyone give me a site to look at to see what to do or talk me through this.

I loved making all kinds of yeasts breads with wheat in the past now with sourdough and brown rice I am a complete novice.

Thank you.

I keep liquid acidophilus on hand. When I feed my pet or portion out for a project, I add a tiny bit of the acidophilus. I don't measure but would say it is about a Tablespoon for my pet and a teaspoon for a project.

hayley3 Contributor
hayley3
Posted

Don't give up. I started my starter the middle of October and I have made the most fantastic breads, cupcakes and biscuits. The pancakes stunk though, so I'm still working on them.

However, I'm here to find out about sourdough and celiac disease because I'm pretty sure I have it because I have vitamin deficiencies and autoimmune thyroid. So how long is the sourdough supposed to ferment? Are there any specific guidelines for celiac disease or is just any sourdough recipe okay?

Susie

Well.... It turned out pretty lousy, but eatable.

The top was hard and when I cut it, it crumbled to pieces. The center was nice and moist, so maybe turn down the heat a bit and try again :rolleyes:

I do have to say it did taste quite like the brown rice loaf from Little Streams Bakery(if anyone has tried that one.)

I think I'm gonna try the quinoa loaf next week.

Thanks

truthsearcher Rookie
truthsearcher
Posted
  • Author

Hi Susie.

I am new to gluten intolerance. I am not even sure I have it but feel better gluten free.

You definitely have to have a non gluten starter to have it be gluten free. You can't use any starter.

I got my starter from G.E.M cultures and is a brown rice sourdough. I plan on using quinoa or millet next.

BTW I would love any of your famous sourdough recipies.

The only thing is... I can't have any dairy, chocolate, or sugar as well.

Thanks for posting.

TS

Mom23boys Contributor
Mom23boys
Posted
You definitely have to have a non gluten starter to have it be gluten free. You can't use any starter.

Not necessarily, there was an article not too long ago about a study done with true, old-fashioned sourdough and celiacs/gluten sensitive. According to the article the enzymes in the starter would predigest the gluten (sounds gross) making it tolerable. I believe they did villi testing too in addition to just "feel good" results.

By true old fashioned starter I mean the kind that you sit on your counter for days with water, flour and enzyme. NOT the prepackaged store bought kind that is basically a flavor packet and you use with yeast.

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hayley3 Contributor
hayley3
Posted

Oh no....I didn't realize the starter could not be regular sourdough.

I read that celiacs could tolerate sourdough if it was fermented for 24 hrs and was only 30% of the dough.

I had planned to change to whole grain spelt. I believe I read that our current supplies of wheat are GMO wheat and that it has changed the gluten proteins. And that the heirloom varieties would be better tolerated. I"m no expert, but I'm hoping. I've never even heard of rice sourdough.

My cupcakes are chocolate and have sugar. Sorry. Breads and biscuits are just normal recipes, but they turned out better than I expected sourdough to turn out. They weren't sour at all.

How do you know you can't have sugar? I've heard about dairy and chocolate but never heard that anyone was sensitive to sugar unless it was fruit sugar.

Susie

Hi Susie.

I am new to gluten intolerance. I am not even sure I have it but feel better gluten free.

You definitely have to have a non gluten starter to have it be gluten free. You can't use any starter.

I got my starter from G.E.M cultures and is a brown rice sourdough. I plan on using quinoa or millet next.

BTW I would love any of your famous sourdough recipies.

The only thing is... I can't have any dairy, chocolate, or sugar as well.

Thanks for posting.

TS

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