Any Home Bakers Here?

[SnapdragonQ]

@ronott1 Any thoughts about the idea of giving a SD starter a dab of honey or pinch of sugar?

I did not do it, just have seen it mentioned many times. Along with how difficult it is to get a gf SD going vs a regular SD. (without using purchased cultures for either)

 

[ronott1]

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...

sourdough and commercial both make a "sponge" Think of a sponge as having the look of blooies starter picture in the jar from today.

 

[ronott1]

@ronott1 Any thoughts about the idea of giving a SD starter a dab of honey or pinch of sugar?

I did not do it, just have seen it mentioned many times. Along with how difficult it is to get a gf SD going vs a regular SD. (without using purchased cultures for either)

The sugar in starter usually comes from the flour. I would try adding some oat flour or potato starch.

A teaspoon of apple cider vinegar with the mother will help too. Sourdough starter is a combination of yeast and lacto bacillus. The vinegar helps to get the lacto bacillus going.

 

[SnapdragonQ]

The sugar in starter usually comes from the flour. I would try adding some oat flour or potato starch.

A teaspoon of apple cider vinegar with the mother will help too. Sourdough starter is a combination of yeast and lacto bacillus. The vinegar helps to get the lacto bacillus going.

Ok. Thankfully this second attempt is half oat flour.

Hmm... lacto bacillus, like the same thing in a probiotic?
I was just wondering earlier today if I could use a gf/df probiotic in a starter.

And I do have some ACV with the mother. If my ACV is not too old, when would be the appropriate time to add it?

 

[ronott1]

Ok. Thankfully this second attempt is half oat flour.

Hmm... lacto bacillus, like the same thing in a probiotic?
I was just wondering earlier today if I could use a gf/df probiotic in a starter.

And I do have some ACV with the mother. If my ACV is not too old, when would be the appropriate time to add it?

You can add it at any time. It is a good idea to add some ACV in the starter starts slowing down.

 

[Sally PB]

In addition to being cooler this time of year, my home is also on the drier side with about 40% humidity.

My house has been really dry this winter... relative humidity has been below 20% for months.

I was just wondering earlier today if I could use a gf/df probiotic in a starter.

How about kombucha?

 

[Blooie]

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.

Yes, what he said!!!! I did four “do-overs” before I finally stuck the landing! and I didn’t have nearly the sensitivity issues you and your family have. I was able to use good old rye and bread flours!

sourdough and commercial both make a "sponge" Think of a sponge as having the look of blooies starter picture in the jar from today.

(It was purty, wasn't it?)

 

[SnapdragonQ]

My house has been really dry this winter... relative humidity has been below 20% for months.

How about kombucha?

I thought about kombucha..just not familiar with it at all. I need to read up I guess.
My house ranges from 32% to 45% depending on winter/summer and windows open/closed.

Yes, what he said!!!! I did four “do-overs” before I finally stuck the landing! and I didn’t have nearly the sensitivity issues you and your family have. I was able to use good old rye and bread flours!

(It was purty, wasn't it?)

Ok. That makes me feel better.
No one fesses up on their blogs or on recipe pages (like King Arthur) as to how many attempts it took to make those purdy jars of goodness in the pictures.

 

[Sally PB]

I thought about kombucha..just not familiar with it at all. I need to read up I guess.

This is some I bought, to try the flavor. I make my own.

It's about $3.60 a bottle. (I drink a bottle a day, so that's why I make my own.)

 

[SnapdragonQ]

This is some I bought, to try the flavor. I make my own.
View attachment 3029407
View attachment 3029408
It's about $3.60 a bottle. (I drink a bottle a day, so that's why I make my own.)

How does it taste?
I'm not a fan of a lot of sour things like sauerkraut, so tend to be a little timid with most fermented things. Sourdough I like, sour candy too and I lurve love pineapple.