On day 3 you say 3 tbsp of flour, 2 tbsp water but wrote down 2 tbsp flour, 2 tbsp water. I'm assuming it is 2 tbsp. Let me know. Thanks!

@simplycherishedlife

2 ай бұрын

Thank you! I didn’t even catch that. Yes I did 2 and 2 as well as typed 2 and 2 but for whatever reason said 3. 🙈

@susanjos2315

2 ай бұрын

@@simplycherishedlife I figured. Thanks!!!

@unasassa861

2 ай бұрын

Is flour bread flour, self raising or plain? Thank you

@simplycherishedlife

2 ай бұрын

For my starter and gf bread I use King Arthur’s Gluten Free 1-to-1 (measure for measure) all purpose flour. You could try with their bread flour but keep in mind their bread flour is not as easily accessible and their bread flour is “gluten free” but technically contains wheat which would not make it safe for anyone with a wheat allergy.

@user-eq1sc8vh7k

Ай бұрын

Hi I tried to make the sour , it's quite thick and hard... Can i use more water? Is it ok ? I'm on day 3 😊

it always made me so nervous when I was finding people without celiac/intolerance giving gluten-free sourdough starter recipes. As someone part of the celiac crowd I'm super glad I found this!!! thank you so much I can't wait to try it

@simplycherishedlife

Ай бұрын

Completely agree! So happy you’re here.

I had to return to let you know that my starter was the bomb! This is the first time EVER my starter rose out of the jar!!!!! Your technique was easy and I'm so excited to now bake the bread!❤❤❤

@simplycherishedlife

17 күн бұрын

Comments like this make me so happy! You’re ready to head over to my bread recipe now.🎉 You will be enjoying wonderful bread in no time!🥰

Thank you for making this his so simple and straightforward. Gluten free flour is too expensive to be throwing any of it away, so this perfect!

@simplycherishedlife

17 күн бұрын

So true! Glad it was helpful!😊

Thank you. Every other recipe is ridiculously intricate and intimidating. Yours is so easy and fool proof. Thank you ❤

@simplycherishedlife

2 ай бұрын

Absolutely! You’ll be baking in no time. Be sure to check out my bread recipe once your starter is ready 😊

Thank you! I’m excited to try this! I’m new to the gluten free crowd and would love to see more of your gluten free sourdough recipes.

@simplycherishedlife

2 ай бұрын

So exciting! Be sure to subscribe and turn on the notification. I have many more gf sourdough recipes coming soon.

I just started yesterday 😍😍 your instructions are very easy Thank you 😊

@simplycherishedlife

Ай бұрын

So exciting! You’ll be baking in no time😊

Hi I started gf starter with brown rice flour. It was good till day 5 little bubbly and all. But after that became dense and not rising. I followed different recipe with 1tbsp flour to 1 tbsp water. Please advise. Thanks

@simplycherishedlife

Ай бұрын

I haven’t made a starter with brown rice flour, only a blend. However, if you’re on day 5 and it’s bubbly you could use some in a discard recipe and then give it a nice big feeding. By day 5 the feeding should be more than 1 tbsp because you want to be sure you’re adding enough to “feed” all of the current starter.

Can you tell me the size of the jar you transfer to with the locking lid? I’m having difficulty finding one smaller than a gallon, but bigger than a quart. it doesn’t look to me like yours is a gallon size, it’s just hard to tell for sure from the video. Thank you for your video, I’m on day 6 today so I’m so excited to see how it all ends up!🎉

@simplycherishedlife

28 күн бұрын

If you’re just baking bread you won’t necessarily need a larger jar. I have mine in a large jar because I use a lot of sourdough for everything. My jar is a half gallon Ball latch jar from Walmart. It works wonderfully!

@hondahouse5870

28 күн бұрын

@@simplycherishedlife Thank you!! I will check there. I am VERY new, like just saw your videos last week and committed to try again but the plan is to make all the things sourdough so I'm probably going to need a bigger jar if all goes well!😆

@simplycherishedlife

28 күн бұрын

@hondahouse5870 so exciting! It’s a fun journey.🤗

Hello, after using the sourdough starter in your first recipe once it's fully done, where do you store the remaining starter? Do you feed it once, and then place it in your fridge for the next time you want to use it? If so, does it need to sit out prior to baking after taking it out? If not putting it in the fridge, do you let it sit on the counter after feeding it until your ready to use it next, and not touch it?

@simplycherishedlife

2 ай бұрын

6:00 Hi! After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed it at least 6-8 hrs before you'd like to bake(depending on your house temp). If you plan on baking again soon(within 24 hrs), feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. You would put it in the fridge after using, take it out and feed it the night before or at least 6-8 hrs before you want to use it. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating some(l have a video on this I'll get out soon.) Hope this helps! Happy baking! 😊

I’m on Day 4….it’s performing as you state - but I’m using Bob’s Red Mill 1 to 1 (as I had some leftover)…..have you heard of people having success with it? The only difference I see is that BRM has xantham gum and KAF does not…..what’s your opinion? And thank you kindly!

@simplycherishedlife

Ай бұрын

So happy to hear it’s going well! I have occasionally fed my started BRM when I don’t have any KA with no problems. So you should be fine. I haven’t baked any bread with BRM recently following my recipe so I can’t guarantee if the results will be exactly the same but you’re welcome to try.😊

Hi, I just started making my own gluten free sourdough starter using your recipe. It went well, my first loaf was not a great success but I think that was due to it being my first time. It didn't cook all the way through. It went wrong where I assumed I would just use what was left and start the process over -almost like day one but with the little remaining starter I had. I also assumed I would continue to leave it on the counter and feed it every day. It grew mold. What is your process after your starter has been used and you now need to replenish it and make bread the following week, for example, or in two weeks?

@simplycherishedlife

2 ай бұрын

6:00 After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed at least 6-8 hrs before you'd like to bake. If you plan on baking again soon after using, then feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. If storing in the fridge for an extended period you might notice a liquid on top it called "hooch" which is not mold. If you image search you can see what that looks like. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating some(l have a video on this I'll get out soon.) There is definitely a learning curve with the first few loaves, just jeep going Hope this helps!

@danielledeblois3965

Ай бұрын

I use to make sourdough bread before and for the time i didn’t use it ,i was feeding it once a week for maintenance in the fridge and worked great for 3 years until one day electricity went off for 9 days at my place so i have to throw it away !! First attempt since then with your method of feeding with all purpose flour and so far at day 6 it as triple in size ! Can’t wait to bake your cinnamon rolls with it by tomorrow !! Thank you do much for your sharing and keep on !!! ❤

Thanks for the vdo.. trying it with Bob's brown rice flour. Was active till day 4 and it died off.. now at day 7, still trying to feed 1:1 ratio. Hoping it will rise back..

@simplycherishedlife

2 ай бұрын

What type of environment are you keeping it in? Somewhere warm? Colder?

@rank839

2 ай бұрын

I left it at my kitchen top approx 27deg

@simplycherishedlife

2 ай бұрын

My only thought is that the flour might have had a hard time keeping going. Sorry I haven't tried it with just rice flour. If need be you can try discarding a bit and doing an even bigger feeding. The rice flour might respond better to that. I would also try keeping it somewhere slightly warmer and not breezy. The rice flour is probably just responding differently than the all purpose blend I used.

@rank839

2 ай бұрын

@@simplycherishedlife thanks for the reply. Will try the discard method and revert back.

Hi I too am coeliac and have just found you. Do you use filtered water? Thank you for sharing 🙏🏻🤗

@simplycherishedlife

Ай бұрын

So happy you found my channel! I live in the country on a well with a large whole home filtration system so I just my water straight from the tap with no problems. If you live somewhere with additives like chlorine and fluoride you might want to try filtered water so the chemicals don’t kill off the wild yeast/good bacteria in the starter.😊

@zena-knittingbeans7973

Ай бұрын

@@simplycherishedlife thank you. Will do. Keep your fingers crossed for me 🤗

@simplycherishedlife

Ай бұрын

@zena-knittingbeans7973 so excited to hear how it goes for you! Let me know if you have questions.😊

@zena-knittingbeans7973

29 күн бұрын

@@simplycherishedlifeday 6 visible mould around the jar so have thrown out will try again 😮

@simplycherishedlife

29 күн бұрын

Oh no! Look up some pictures of hooch to familiarize yourself with it and not confuse it with mold. If it is actually mold, be sure when you start over you’re keeping it somewhere with a fairly consistent temperature, not too hot and not too cold. Many people use their oven to store their starter.

Can I use any GF flour with this ratio ? Or different flour needs different ratios

@simplycherishedlife

19 күн бұрын

I have used a couple other blends before and the results aren’t the same, but similar. I haven’t done a starter with other blends but have baked bread with them before. The biggest difference is some will absorb more water than others. This usually means I use my recipe for bread but pay attention to how much water I add at the end. The dough is very telling with consistency so watching the consistency (even with the starter) is important.

i missed one day of feeding and it's growing a lot of mold.. can you tell me why?

@simplycherishedlife

18 күн бұрын

I’m sorry to hear that. 😢 Unfortunately, neglecting a regular feeding can lead to imbalance in the microbial environment. This is especially easy to do when just starting out and the good bacteria is still forming. When you start again be sure keep watch that it’s also in a place with consistent humidity and temperature. Some people will have a more difficult time than others just due to where they live. Once the starter is very healthy and thriving a couple months in, it becomes a bit more resilient.

Will this same process work with a regular flour that's not gluten free?

@simplycherishedlife

2 ай бұрын

I haven’t tried it as I have celiacs and only do gluten free but I don’t see why not.😊 I’d love to hear how it works out for you.

Is water at the bottom of the starter OK? What do I do with it?

@simplycherishedlife

Ай бұрын

Usually if you’re getting some water settling it’s at the top and it just get mixed right in before feeding or using. If it seems like too much liquid, I would cut back how much water you add at each feeding. You want a thick pancake batter like consistency. Sometimes humidity or the environment in a house can affect the starter.

Thank you beautiful girl xoxo

I am still trying to set up the Starter. My 1st was with wrong flour (chappati flour from Indian store).This mixture stank. My 2nd was with right brown rice flour (Anthony's brand from Amazon). It stopped bubbling day 4 or 5, after temperature at oven get lower 75 F during night, because I used oven door a little open to keep temperature between 75 an 85 F as I saw from other youtuber. This 3rd Starter I decided to keep oven door closed. Temperature is usually around 90 F inside the oven with light turned on. Yesterday was day 8 and I was waiting for ordered from Amazon Psyllium Husk Powder and Baking Powder. These are arrived late evening. Starter had small bubbles and I decided today is the Day. There was not place to add flour and water to the jar. I left 350 ml of mix after I discarded starter and I added 1 cup of flour and 1 cup of water. As a result I had 750 ml of starter. This morning the Starter has no bubbles and I see 50 ml of water collected above the mix. What to do? Can I bake? DO I need to wait for bubbles before baking? Is it dead?

@simplycherishedlife

9 күн бұрын

Hi there! I think I’m a little lost on where you currently are stuck. It seems like you might be following a few different methods of establishing a starter. Are you using an all purpose(1-1) gluten free flour blend like I am? If not, different flours can react significantly different both in the starter and the bread. If you are using a 1-to-1 flour when you discarded and fed again it should be bubbly and active by the 12 hr mark. If not, then I would say it’s not established yet. Even once a started is well established, it can take a month or so of frequent feedings for it to begin reaching its full potential.😊

@BorderlineChildParenthood

8 күн бұрын

@@simplycherishedlife Thank you for quick answer. And yes, I am using other flour (brown rice). Will order same flour as yours right now.

@simplycherishedlife

7 күн бұрын

Hopefully that should give you a better results! Different flours can definitely yield different results.

@BorderlineChildParenthood

2 күн бұрын

@simplycherishedlife It happened!!! Today is day 16 of the brown rice starter, and it became 1.5 times bigger with good bubbles. I used your instructions for the first 7 days. Then I saw excessive water and changed recepie for day 10 and after to 1 cup of flour and 3/4 cup of water for feeding. My next question: do I need to plan a whole day for my first bread? Where can I see your routine? Like morning, afternoon, evening. Thank you!

What does it mean "draft free" place? I tried to translate, but the translation does not make sence.

@simplycherishedlife

Ай бұрын

Somewhere without a ton of air flowing by/temperature change. Don’t leave it somewhere like inside a front door or right under a fan that’s very windy. Many people will store it in their oven as a warm, draft free place. However, just be careful not to preheat the oven with it inside.