Any Home Bakers Here?

[SnapdragonQ]

By the way @Aria , I hope you are not upset with me for putting correct information out there. I'm not trying to cause an issue or upset you.

Unfortunately my kiddo has been severely sickened before when teachers did not have the right information, so for people with severe allergies or strict dietary needs, I do my best to advocate, put out the right information, and help others understand. It can be lifesaving.

 

[ronott1]

Well, I already killed Bonny Sour. One day and there were two mold spots on her surface.

Temps stayed between 74 and 78 all day and all night (thank you Govee.)

Of course gf flours do not behave like traditional flours and despite following directions to the exact gram and water temp range, it was a really dry and pasty mixture.

Cleaned everything and started over with an oat and brown rice mix. I added ten extra grams of water for a better consistency (more like regular flours) scraped the sides of the jar again, and made sure my fingers didn't accidentally touch any of the slurry scrapings this time, just in case.

Any suggestions?
Were the temps too much?
Should I her remove from the warmer location to my ambient temperatures?
(64 to 68)

ETA: could altitude be an issue too? I've noticed most of my gf baking needs a tiny bit more liquid overall than most recipes call for since moving to a higher altitude. Especially true with recipes written for rice flour mixtures

I do not know about altitude and rice flour!

It is common for sourdough to not take off the first time you start one.

Keep trying until you get it to work.

 

[SnapdragonQ]

I do not know about altitude and rice flour!

It is common for sourdough to not take off the first time you start one.

Keep trying until you get it to work.

From my readings, gf flour altitude changes seems to be the same as regular flour/baking changes. It's more about yeast and leaveners, and slowing down the rise, with altitudes. But I still have a lot to learn for my new altitude.


I read that some people put a small pinch of regular yeast in their regalar SD starters to give it a boost while building it. Do you have any thoughts on that?

 

[ronott1]

From my readings, gf flour altitude changes seems to be the same as regular flour/baking changes. It's more about yeast and leaveners, and slowing down the rise, with altitudes. But I still have a lot to learn for my new altitude.


I read that some people put a small pinch of regular yeast in their regalar SD starters to give it a boost while building it. Do you have any thoughts on that?

No on that one!

You want the wild yeast from the air. Adding commercial yeast will make it a yeast culture and not sourdough.

Try again without commercial yeast.

 

[SnapdragonQ]

No on that one!

You want the wild yeast from the air. Adding commercial yeast will make it a yeast culture and not sourdough.

Try again without commercial yeast.

What is the difference between a yeast culture and SD?

I did not add commercial yeast to either start, btw.

 

[Aria]

We all learn from each other. No problems...even the teacher learns. ha ha

 

[Aria]

I taught at a College Level for 33 years....AND I LEARNED MANY THINGS FROM MY STUDENTS...every year.

 

[ronott1]

What is the difference between a yeast culture and SD?

I did not add commercial yeast to either start, btw.

A yeast culture is made from commercial yeast and it is more short term. It is not very sour either.

Some recipes call for making a yeast culture before making bread.

 

[Aria]

Ron...happy you joined. Expert answers are needed and you are the Sourdough Expert.

 

[SnapdragonQ]

A yeast culture is made from commercial yeast and it is more short term. It is not very sour either.

Some recipes call for making a yeast culture before making bread.

Is this a sponge? I have seen some GF recipes, though not many, that call for a sponge.

Of course I immediately think of that thing people wipe counters with...