• Jeanine

    posted on February 24, 2011 at 9:19 am

    I am totally intrigued. I think I may have to start this starter, just so I can make the recipe you’ll post yet. :) I never did anything with a starter before going GF (except amish friendship bread,, not sure that’s the same though).

    [Reply]

  • Becky D

    posted on February 24, 2011 at 9:25 am

    Awesome! I’m so glad you’re sharing this!

    I want to start with this, but I have a couple of questions. (I’ve always wanted to do a sourdough, but have always been scared!)

    First – when you say a large container…how large do you mean? Like 1 quart, 1 gallon,…?

    Then – when I feed it, how much do I feed it? You say to cut it by 50% after the first few feedings, but not how much to start out with when feeding it…

    Sorry – this questions are probably obvious to someone more experienced, but I’ve never been a baker, and yeast/sourdough scare me!

    [Reply]

    Amy Reply:

    @Becky D, I have my starter in a big plastic gladware container. (It’s BPA free…)

    I fed it with 110 grams of flour & water each to start with – that’s listed at the top of the recipe.

    It’s fun to play around with…I’ve found that as long as I feed it regularly it keeps fermenting and developing flavor.

    Hugs,
    Amy

    [Reply]

    JoAnna Cothran Reply:

    What is 110 grams in cups. thanks JoAnna

    [Reply]

    Amy Reply:

    @JoAnna Cothran, I didn’t do the recipe in cups – it’s in grams. You can pick up a scale on Amazon for about $20. Best money I ever spent!

  • Eryn

    posted on February 24, 2011 at 9:33 am

    I have been thinking about starting my own starter for a while, but wasn’t sure if the starches/ sugars that are in gluten-free (more, specifically grain-free) flours would feed the yeast enough to keep the starter from “dying out”. I noticed that your basic flour blend has sorghum flour in it (I’m pretty sure this is a “grain”), and potato starch (while, no this is not a grain it doesn’t “agree” with my digestion well). Do you feel that these would be needed to make a good sour-dough starter, or would there be enough sugars/ starches in the bean or coconut based flours to feed it?
    Also, @ the bakery, we had the gluten version of a starter down to an exact science. We would spread the starter out on a sheet pan to dehydrate so that we had starter “flakes” that could be reconstituted if we somehow lost our starter (this did come in handy a couple of times!). I’m not sure how old your starter is, but have you experimented with this at all? I’m asking because I rarely have room in my refrigerator!

    And any advanced reading you would reccomend on gluten-free/ grain-free bread baking would be great!

    Thanks, Eryn

    [Reply]

    Amy Reply:

    @Eryn, I am sure that this would work with all bean flour & tapioca starch. Can you eat that? There’s no harm in trying it to see what happens…and I don’t see why a 100% bean flour starter wouldn’t work. Beans have carbs in them. I’d put it out and watch it to see how it behaves.

    As far as the dried flakes go, I’ve never done that. It sounds interesting, though.

    I don’t have any advanced reading resources…everything I read is based in wheat flour and I play with it until I get it right gluten-free.

    Hugs,
    Amy

    [Reply]

  • Alta

    posted on February 24, 2011 at 10:19 am

    I am so excited about this! I wonder if the yeast in the sourdough starter will allow for the difficult-to-digest (for me) parts of the chickpea flour in your flour blend to become more easily digestible…kinda like how I’ve read that for some people that are mildly gluten intolerant, sourdough bread is easier to digest than regular wheat bread. (not that I’m about to eat regular sourdough bread!)

    [Reply]

    Amy Reply:

    @Alta, I don’t know if it would make it more digestible but I use additional flour in the recipe. I am going to try it with some other flours soon. :) Would love to be able to bake bread for you the next time we get together.

    Hugs,
    Amy

    [Reply]

  • Jenn

    posted on February 24, 2011 at 11:09 am

    this is SO cool Amy, I’m totally going to do this!!!!

    [Reply]

    Amy Reply:

    @Jenn, Yes, this is right up your alley Jenn. Have fun!

    Hugs,
    Amy

    [Reply]

  • Dingobaby

    posted on February 24, 2011 at 11:51 am

    This looks delicious. But, I can’t find the bread recipe. Could you direct me to the right place to find it?

    [Reply]

    Amy Reply:

    @Dingobaby, I didn’t post the bread recipe yet…at the bottom of the post it says that the bread recipe will be posted soon. :)

    Hugs,
    Amy

    [Reply]

  • Jean Layton

    posted on February 24, 2011 at 1:18 pm

    Welcome to the wonderful world of gluten-free sourdough. Isn’t it fun!
    Can’t wait to see your bread recipes and compare notes.
    Jean

    [Reply]

    Amy Reply:

    @Jean Layton, Thanks, Jean! You’re the master when it comes to this topic. Yes, would love to compare notes.

    Hugs,
    Amy

    [Reply]

  • Jenny Eliuk @ Stay on Path

    posted on February 24, 2011 at 6:17 pm

    I’m really excited about trying GF sourdough. If there is any wheat bread product I miss, it’s sourdough. My mum lived in the Yukon when she was a teenager and there is a big sourdough culture (no pun intended) up north. I’m working on sprouting and milling my own flours so I think I’ll wait to have some of that ready before trying this. Thank you!

    [Reply]

  • AmandaonMaui

    posted on February 24, 2011 at 10:40 pm

    How much of the starter gets used in bread baking? About how many loaves should I expect per week/month/etc?

    I’ve wanted to do a sourdough, but I worry about being lazy or forgetful.

    I saw Bob’s Red Mill has an active dry yeast in the refrigerated section at Whole Foods. Would this be the best bet for yeast to use?

    [Reply]

    Amy Reply:

    @AmandaonMaui, The amount of starter used depends on the recipe. Loaves per month/week etc. would depend on how much you fed your starter and how regularly. It’s not something you can get lazy about – it has to be fed on a regular basis or the yeast will die out.

    I would use dry instant yeast. Just a pinch.

    Hugs,
    Amy

    [Reply]

  • Katrina (gluten free gidget)

    posted on February 25, 2011 at 5:39 am

    Very adventurous of you! I’ve never had sourdough bread, GF or regular!

    [Reply]

  • Miz Helen

    posted on February 25, 2011 at 11:48 am

    Oh Miz Amy…you did it!!!That bread looks amazing and I can hardly wait to give it a try. I know that you have worked on this starter for awhile and it has to be great, just look at that bread. Thank you so much for bringing this wonderful new bread to Full Plate Thursday and please come back!

    [Reply]

  • Annette

    posted on February 25, 2011 at 6:07 pm

    Amy, I’m very excited to try this!

    [Reply]

  • Gina

    posted on February 26, 2011 at 6:19 am

    Amy – I just discovered your blog!! Where have you been all of my gluten-free life?? LOL Your recipes are just incredible!! Thank you for sharing! Cheers!

    [Reply]

    Amy Reply:

    @Gina, Thanks, Gina!! So glad you found me and said hello.

    Hugs to you!
    Amy

    [Reply]

  • amy

    posted on February 27, 2011 at 2:21 pm

    I just tweeted about you, facebooked you and posted on my food blog! I can’t wait to see your book!

    :)
    amy

    [Reply]

    Amy Reply:

    @amy, Thanks, Amy!! :)

    [Reply]

  • Betty Bake Blog

    posted on March 3, 2011 at 1:44 am

    I like the look of this :) thanks for sharing :)
    waiting for the bread recipe now :)

    Betty Bake

    [Reply]

  • Dingobaby

    posted on March 3, 2011 at 12:14 pm

    Can’t wait to try the bread! I am new to your website – I just found it a few days ago. I have been gluten free for 11 years and now I am trying to eat less sugar. Your website is perfect for me!

    [Reply]

  • Elaine

    posted on March 3, 2011 at 7:24 pm

    Hello Amy,

    Thank-you so much for your inspirational post about your sourdough starter, it’s given me the impetus to start experimenting again. I sadly disposed of my starter when I was diagnosed with Coeliac disease; I’m sure I made the day of the compost worms I fed it too!

    Elaine.

    [Reply]

  • Alex@A Moderate Life

    posted on March 5, 2011 at 5:17 pm

    Hi Ames! it is amazing to me that you can pretty much feed yeast anything with a bit of sugar in it (naturally occurring of course!) and it is happy as a clam! I have a traditional starter but would definitely try this type out to see how it went! You are such a wealth of information! Hugs! Alex

    [Reply]

  • marg

    posted on March 6, 2011 at 8:35 pm

    With instant yeast can I sub it with
    Active dry yeast?

    [Reply]

    Amy Reply:

    @marg, They are two different products – instant yeast works immediately and active dry yeast needs to be hydrated first. Active dry yeast is coated with a substance that can break down gluten bonds over time but since there’s no gluten in the bread that wouldn’t matter though I used instant yeast because it seemed to be the best all around choice. You can most certainly try it and see how it works out.

    [Reply]

  • RuthAnn

    posted on April 30, 2011 at 8:51 am

    do you have any other recipes for the starter dough? I don’t make enough bread with it to keep it going on a regular basis…..needed more recipes. thanks!

    [Reply]

  • Jana

    posted on May 9, 2011 at 2:00 am

    Amy, this looks wonderful. Could I use Jules gluten free flour in place of your flour mix? I don’t keep all the various flours on hand anymore.

    [Reply]

    Amy Reply:

    @Jana, No, Jules’ flour works totally different than mine. Yeast thrives on starch and the starter will be different with her flour because it’s all white starch. Plus, she has xanthan gum in her flour blend. I don’t know how that would work in a starter. Feel free to play around with it and come up with your own version – you can use the same basic formula. But the result will be different and I can’t tell you that it will work.

    Hugs,
    Amy

    [Reply]

  • Katie

    posted on May 12, 2011 at 2:56 pm

    I was just checking in to see if you had posted the recipe for the bread pictured in this post. Sourdough bread is the one thing that I am missing SO MUCH! Please let me know when it will be posted? I love your site! You’re an inspiration to me and my 7 year old daughter – both newly diagnosed Celiacs.

    [Reply]

    Amy Reply:

    @Katie, Here’s the recipe I made sandwich bread with:

    http://www.simplysugarandglutenfree.com/sandwich-bread-with-sourdough-starter/

    Have fun!

    Hugs,
    Amy

    [Reply]

    Katie Reply:

    @Amy,

    Thanks for linking the recipe. If I wanted to make it more “sourdoughy” how would I do that? I assume adding more of the starter would be involved, but then do I reduce the amount of the flour mix? Any help would be much appreciated.

    Thanks! :)

    [Reply]

  • Pat

    posted on September 17, 2011 at 12:00 am

    Sooo disappointed. The last post was in May and it’s now September. No sour dough bread recipe yet. Drat!!

    Just found your blog…I’ve bookmarked it.

    [Reply]

    Amy Reply:

    @Pat, I do have a sourdough bread recipe:

    http://simplysugarandglutenfree.com/sandwich-bread-with-sourdough-starter/

    Hugs,
    Amy

    [Reply]

  • Pat

    posted on September 23, 2011 at 11:28 am

    Thank you, Amy, for your email and for posting your link here. I’d already found the bread recipe, but I’m sure others will like being able to go it directly from here.

    Questions:

    1, Since I just found your blog recently, is there also link to your “Flour Blend”? (Will try to do a search.)

    2. Are you the same Amy that sells products in GF sections of markets?

    [Reply]

    Pat Reply:

    @Pat, Found your flour mixture. Thanks!!!

    [Reply]

    Amy Reply:

    @Pat, No, not the same Amy. :)

    [Reply]

  • Maegan

    posted on October 5, 2011 at 2:28 pm

    Hi Amy!

    Just wondered if you mean air tight when you say cover. I know you use a big plastic container, do you cover it with the lid that comes with the container? I know some fermented foods need cheesecloth or something that lets them “breathe” over the top, held on with a rubber band or something similar.

    My scale is ordered and I can’t wait to get started!

    [Reply]

    Amy Reply:

    @Maegan, Yes, I cover it with the lid that comes with it. No cheesecolth. It would stink to high heaven!

    You can leave it with a towel over it on your counter for the first week or so while it gets started. You can even skip the yeast and let it ferment with the natural yeast that’s on the flour and in the air, or even use grapes to get it started. There’s so many different ways to do sourdough. This is just how I did it here.

    Hugs,
    Amy

    [Reply]

  • dizzyfingers

    posted on November 8, 2011 at 2:18 pm

    What’s up with the “stink to high heaven”? My fermented starters always smelled great.

    They were wheat, however. That was before I discovered my gluten problem. I’m new at this and not a chemist.

    [Reply]

    Amy Reply:

    @dizzyfingers, Even when I worked with wheat starters in pastry arts school, they have a distinct odor. I have never smelled a starter that smells great, except for the first few days.

    [Reply]

  • Lori

    posted on February 6, 2012 at 8:38 pm

    I am SO excited to try this, but have a question. I am only into the first 26 hours, so I have fed it once. Measuring everything, but it seems very dry/tacky. It doesn’t look ANYTHING like your picture. Should I add a little bit more water? I used your flour blend recipe, but used buckwheat and sorghum flours with the starch since that is what our household likes. Thanks in advance for your help!

    [Reply]

    Amy Reply:

    @Lori, Are you measuring or weighing? That could be the issue.

    [Reply]

    Lori Reply:

    I am weighing. My scale doesn’t do grams (I plan on getting to town to get one of those tomorrow), so I converted grams to oz and am using the exact same amts of water and flour mixture. Was wondering if maybe one of the flours I am using could be more absorbing and would require a little more water or is it universal for all flours?

    [Reply]

  • Cheryl

    posted on February 8, 2012 at 7:52 pm

    I just made your bread yesterday. The loaf is half gone already. It was amazing. It’s the best Gluten Free bread that I have ever made. My husband even liked it. In fact he told me to get your recipe book for my Valentine present. Thanks so much for the recipe.

    [Reply]

  • Lauri

    posted on August 21, 2012 at 9:42 am

    Just found your website and I’m loving it! The family is going gluten free. Not because we have been proven to have allergies, just because I know it will be better for us and already has been after only two weeks. Thanks for the inspiration!

    I have been a bread baker all my life, and going raw and vegetarian etc has been difficult without bread. LOVE all the resources here regarding baking without gluten. I’ve mixed up the sourdough starter and been feeding it, and all looks well but when I stir it up all the liquid is on the bottom and the dough has risen above it. I stir it up well and add more flour and water. But each time it is separated when I go to feed it again. The doughy part does have air bubbles etc and is puffy. I’m assuming it’s good, but just wondering if anyone else has this happen also…. Thanks!

    [Reply]

    Amy Reply:

    @Lauri, It separates because there is no gluten to hold it in suspension. Don’t worry – that’s how it’s supposed to be. Just stir it before you use it in a recipe and stir as you feed as you’ve been doing.

    Hugs,
    Amy

    [Reply]

    Lauri Reply:

    The bread is AWESOME!! I baked my loaf on Thursday and it was gone before evening!!! So tender and moist and delicious. Thank you so much for sharing your recipes and talents with us!!! Do you have more recipes using the starter? I am anxious to try other recipes with the starter.

    @Amy,

    [Reply]

  • tony

    posted on August 27, 2012 at 7:34 pm

    My doctor told me to try sour dough bread from the bakey but its not gluten free so far it is not causing pain. Should I keep eating it or make gluten free from your recipe

    [Reply]

  • tony

    posted on September 3, 2012 at 8:00 pm

    Thanks for the recipe however my Doctor said to try sour dough bread from the local bake shop. IM on a gluten diet so I was confused why she said that. It seems to me thatI need gluten free bread instead of regular sour dough. AM I right or wrong tony

    [Reply]

    tony Reply:

    @tony,

    tony

    posted on September 3, 2012 at 8:00 pm

    Thanks for the recipe however my Doctor said to try sour dough bread from the local bake shop. IM on a gluten diet so I was confused why she said that. It seems to me thatI need gluten free bread instead of regular sour dough. AM I right or wrong

    [Reply]

    Amy Reply:

    @tony, If you’re on a gluten-free diet then, yes, you need gluten-free sourdough. Some people think sourdough is ok to eat, gluten-free or not, but it’s not true.

    [Reply]

  • Margarete

    posted on November 2, 2012 at 4:32 pm

    Hi Amy, I just came across your wonderful Sourdough starter. Do you have a recipe for the bread you made using this starter. I don’t know what to do with the starter now. Thank you

    [Reply]

    Amy Reply:

    @Margarete, Yes – the recipe is here:
    http://simplysugarandglutenfree.com/sandwich-bread-with-sourdough-starter/

    All my recipes are here:
    http://simplysugarandglutenfree.com/recipes/

    [Reply]

  • Cecilia

    posted on May 3, 2013 at 4:07 am

    Hi Amy,
    I love your website and am enthusiastic about getting started! But….
    I have what must seems like a really silly question about your starter — I have no idea what you mean by “feeding” it :( I’m in Europe and maybe the terminology is different. Do you mean I should add 110 gr of flour and 110ml of water to the original mixture every day? That seems like and awful lot….. Or I mix the ingredients and then just add some water a little every day? I’m sorry butI’m a little confused.

    Many thanks and greeting from Switzerland,
    Cecilia

    [Reply]

    Amy Reply:

    @Cecilia, Great question, Cecilia. Sourdough starters are living things due to the yeast. So, you have to feed it to keep it alive. Once it’s thriving, you can put it in the refrigerator and feed it every week or so. If you change the water to flour proportions it can throw off the recipes you use it in. The yeast feeds off the new flour that you add and you need the water to keep the ratio in balance. Does that help?

    [Reply]

  • Lisa Hutchings

    posted on August 25, 2013 at 7:37 pm

    I made your sourdough starter with the same weight of water and flour you suggested and my starter is very heavy, hard to stir. It made great pancakes but it was so heavy, I didn’t add any more flour. Before I try the bread, I worry it is too heavy and it seems you state the more water the better.

    [Reply]

    Amy Reply:

    @Lisa Hutchings, Just make it as indicated in the recipe. It isn’t like a gluten starter that has elasticity. When it’s cold it is very dense and hard to stir. I don’t know how you figured out the ratios for your pancake recipe but my sourdough bread recipe is incredible. :) Let me know if you have specific questions.

    [Reply]

  • Wendy

    posted on September 4, 2013 at 1:22 pm

    Thank you thank you thank you!!!!!!!!! I’m starting my GF starter today :)

    [Reply]

    Amy Reply:

    @Wendy, Have fun and let me know how it turns out.

    [Reply]

  • Chryste

    posted on September 29, 2013 at 1:46 pm

    Hi Amy!

    Back in 2011 you said you were going to play around with some other flours and I was wondering if you’d done that and what the results were. I’m thinking about trying the bean route… I would like to stay away from grains… I do like the look of your ancient grain mix, but you say no more than 20-30% of the flour… Is it too heavy? I am totally new to this, but also thought maybe spelt, buckwheat, millet or teff might be options. I went GF in Feb and am not going back. I just recently started eating GF oats, quinoa and brown rice again. I seem to be doing okay with them. I also tried some light Rye Wasa and I’m not so sure those work as well for me… Any thoughts? I’d love to try making the starter and then sourdough! :)

    [Reply]

    Amy Reply:

    @Chryste, The starter I have on my blog is the one that I like best. FYI – spelt and rye are not gluten-free. Not sure if you were aware of that. The reason I say to sub 20 – 30% is that typically you can do that without changing the integrity of the recipe. Have fun with your starter!!

    [Reply]

  • Kris

    posted on January 25, 2014 at 4:50 am

    Do I have to wait a month to use the starter as its not clear from recipe or can it be used after a couple of days. This is my first attempt

    Thank you

    Kris

    [Reply]

  • Gina

    posted on March 14, 2014 at 11:04 pm

    Amy – This isn’t exactly the same kind of starter as yours, but I’ve developed a way to make a sourdough starter in 3 days using just sorghum flour and no sugar! Here’s a link if you’re curious: http://glutenfreegourmand.blogspot.com/2014/03/sourdough-starter-in-3-days.html

    Your bread looks delicious! I’ll have to check out that recipe.

    [Reply]

  • Michelle

    posted on October 1, 2014 at 6:17 am

    So I decided to try this starter using two cups chickpea flour for the flour mix instead of one cup of chickpea and one cup of sourghum because I’ve used sourghum before and it has an awful flavour for gluten free baking. But oh goodness the smell! I always like to smell my sourdough starters to make sure they’re on the right track but I can’t bear to put my nose too close to this gluten free one because it’s just getting worse.

    I should note that it is definitely alive and has popped its top twice already and it’s only two and a half days old, so that seems like a good hint that it is alive and well, but oh that smell is so pungent I keep wondering if it has gone off. If I start feeding it a mix of teff and buckwheat flour instead of chickpea and sourghum, will the smell be less offensive?

    Thanks for doing a recipe in grams instead of cups! I chose this recipe because it was in grams and they are far more accurate than cups. I have two kitchen scales, one digital scale and one analog (the analog is my back up because the digital ones keep breaking).

    [Reply]

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