Bread Baked with My Soursdough Starter
I’ve been playing around with sourdough since I started my Breads & Rolls class in January. My mom wasn’t a bread baker so I didn’t start to understand how bread baking works until we studied it in school.
I’m hooked. In love. Amazed. Intrigued.
After a month of watching my starter grow and baking some incredible loaves of bread, I thought you’d like to see it too. There are so many different ways to make a starter and feed it, or keep it going. This is just what I’m doing right now – and it’s by no means the only way. It’s just one of many.
A Happy Gluten-Free Sourdough Starter
If you’ve never made a sourdough starter before, here are a few things you should know:
- Don’t worry if your gluten-free starter goes completely flat when you stir it – it’ll rise back up. There’s no gluten to hold the gas in.
- Baking with sourdough starters is less predictable than baking with manufactured yeast because you don’t know exactly how much yeast is in the starter.
- The wetter the starter, the more enzyme activity there is. It’s more active due to the larger amount of water.
- You can leave it on the counter and feed it once or twice a day if you bake often.
- If you don’t bake often, it can be refrigerated and feed a few times a week.
- Sourdough starters can also be frozen for up to a year. (But really, what fun is that?)
Think of your starter like a pet – it has to be fed regularly to keep the yeast alive and active.
This starter uses equal parts water and flour by weight. Don’t hate me. You’re going to need a scale
Why? It’s more exact and, quite frankly, it’s easier. Your bread will be more consistent and the results will be much better. I promise.
A starter should be fed at least 3 – 5 times before the first use. The older it is the better the flavor. Don’t expect a great sourdough flavor after two weeks. Like all good things, it needs to be nurtured over time. Still, even if your starter is young it will add lightness and flavor, both of which most gluten-free bread desperately needs.
Sourdough Starter from the Side - See the Little Gas Bubbles...
Here’s what I did to get started. Have fun. Bread recipes soon to come.
Sourdough Starter
110 grams of Amy’s Basic Flour Blend
110 grams of water
a pinch of instant dry yeastNote: Yeast is only added when the starter is first created. Do not add additional yeast when you feed the starter. As you feed the starter, the yeast will grow and multiply.
Combine all ingredients in a large container. (You want it to be big so that your starter has room to grow.) Cover and set at room temperature for 24 hours and feed again – only without the yeast.
When you feed the starter, stir it well before adding the flour and water mixture making sure to scrape the bottom well. After the first two feedings, you can cut the amount of flour and water by 50%. Repeat for a total of 3 to 5 feedings before refrigerating. Continue to feed daily if left at room temperature or every few days if refrigerated.
If your starter has been refrigerated, pull it out at least 24 hours before you want to use it. Feed your starter and let it sit at room temperature until use for best results.
Always replace the amount you use in your baking. For example, if you use 200 grams of your sourdough starter, replace it with 100 grams of water and 100 grams of flour.
More Gluten-Free Bread Recipes
- Ryeless Rye Bread from Gluten-Free Goddess
- Perfect Gluten-Free Bread from A Year of Slow Cooking
- Gluten-Free Bread from Flour Arrangements
Find more recipes at Miz Helen’s Full Plate Thursday!
Resources:
DiMuzio, Daniel T. Bread Baking: An Artisan’s Perspective
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:
March 2nd, 2011 at 10:52 pm
@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]
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:
March 2nd, 2011 at 10:50 pm
@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:
March 2nd, 2011 at 10:46 pm
@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:
March 2nd, 2011 at 10:44 pm
@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:
March 2nd, 2011 at 10:42 pm
@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:
March 2nd, 2011 at 10:42 pm
@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:
March 2nd, 2011 at 10:40 pm
@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:
March 2nd, 2011 at 10:34 pm
@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:
March 2nd, 2011 at 10:30 pm
@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:
March 7th, 2011 at 6:26 am
@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:
May 15th, 2011 at 1:33 pm
@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:
May 15th, 2011 at 12:56 pm
@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:
May 16th, 2011 at 8:56 am
@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:
September 22nd, 2011 at 8:43 am
@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:
September 23rd, 2011 at 11:40 am
@Pat, Found your flour mixture. Thanks!!!
[Reply]
Amy Reply:
September 23rd, 2011 at 3:22 pm
@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:
October 5th, 2011 at 2:50 pm
@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:
November 9th, 2011 at 9:57 am
@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:
February 6th, 2012 at 9:55 pm
@Lori, Are you measuring or weighing? That could be the issue.
[Reply]
Lori Reply:
February 7th, 2012 at 6:37 am
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]