Any Home Bakers Here?

[SnapdragonQ]

My older GF sourdough starter is on day three.
Yesterday afternoon and evening it smelled pleasant and yeasty, like rising bread dough. This morning it had a bit of tang to it. When I stirred it I could see and feel how the elasticity of it was changing a little and there were possibly some teeny tiny bubbles.

This evening it is smelling a little sharp. No mold, not icky, just that it went from tangy to a little sharp. Is this normal?

 

[topochico225]

My older GF sourdough starter is on day three.
Yesterday afternoon and evening it smelled pleasant and yeasty, like rising bread dough. This morning it had a bit of tang to it. When I stirred it I could see and feel how the elasticity of it was changing a little and there were possibly some teeny tiny bubbles.

This evening it is smelling a little sharp. No mold, not icky, just that it went from tangy to a little sharp. Is this normal?

Yep, sounds like acetic acid building up faster than lactic acid. Lactic acid = yogurty tang, acetic acid = sharp tang.

 

[Blooie]

That should disparate as the starter matures. As you‘ve just read, stuff is kind of at war in there right now….you just have to wait for the yeast to win.
I’m not sure about the constant stirring. What’s the rational behind that. I was told not to disturb the starter until feeding time.

 

[SnapdragonQ]

That should disparate as the starter matures. As you‘ve just read, stuff is kind of at war in there right now….you just have to wait for the yeast to win.
I’m not sure about the constant stirring. What’s the rational behind that. I was told not to disturb the starter until feeding time.

I went off the rails and am using recipes that would make you typical flour folks gasp.

Two different starters, two different techniques.
One has you stir once a day, the other twice a day. Neither have me dicarding anything, or feeding just yet. .... I know, I know...us GF people are weird.

It's the twice daily stir starter that was warmly yeasty yesterday, but sharper today. I don't stir it more than twice, but I visually check and smell it often.
I'm a hovering mom.

 

[Sally PB]

This evening it is smelling a little sharp. No mold, not icky, just that it went from tangy to a little sharp. Is this normal?

My GF SDS smells pretty sharp too. It has a pretty sharp taste as well.

 

[SnapdragonQ]

My GF SDS smells pretty sharp too. It has a pretty sharp taste as well.

Would you say it's on the drier side, or more wet?
I'm reading up on how moisture levels can tweak the sourness, or flavor

 

[Sally PB]

Would you say it's on the drier side, or more wet?
I'm reading up on how moisture levels can tweak the sourness, or flavor

I'd say it's more wet. It's runny enough to pour, but it's a thick runny. If that makes sense! The bottom 1/2" in the jar tends to be drier and pastier, like it's settled a bit.

In case I didn't give the measurements of what I use:

1/4 cup oat flour (home ground from old fashioned oats)
1/4 cup brown rice flour (home ground from long grain brown rice)
scant 1/3 cup water

 

[cavemanrich]

I know, I know...us GF people are weird.

I know you wrote that in a joking way, But nobody here thinks that way

I have been reading all your posts and efforts,, even though I will not be making GF things. But some ideas did pop into my thinking. Maybe you can research them further in depth.
Here are my thoughts on starting a GF starter.:
Get a good non GF starter going. (or get a teaspoon of one from a friend) To that quantity, add your GF flour mix in a clean jar. Let that work up to be a decent active starter. Then remove ½ teaspoon of that mix into a new clean jar, and add the GF flour and water again. Maybe do this a third time.
This is similar to method Blooie makes her starter. to small amount,, she adds needed quantity of flour and water.
Meanwhile, what you are making, YOU DO NOT USE,, discard or offer to someone that can have gluten. My calculations come up with,,, that in your final starter,,, there is sooooooo little trace of gluten, but the yeasts, and bacteria are present.
Maybe that is sufficient to be safe, BUT I DO NOT KNOW,,,,, JUST SPECULATING..
May be worth researching further,, if the yeasts in such as well as the bacteria are OK to be classified as GF safe.

 

[cavemanrich]

Baked Panettone. I used Martha Stewart recipe. I DID DOUBLE THE RECIPE TO MAKE 6 SMALL INDIVIDUAL LOAVES. I do not have the traditional panettone paper containers.
here is link to her recipe, and video.
https://www.marthastewart.com/1073507/panettone

MARTHA STEWART PANETTONE

Ingredients
Ingredient Checklist

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)

1/3 cup whole milk, warmed

3 cups unbleached bread flour, plus more for surface

1/4 cup granulated sugar

4 large eggs, lightly beaten, plus 1 large egg

1 1/2 teaspoons coarse salt

2 1/2 sticks unsalted butter, room temperature

1/2 teaspoon pure almond extract

1/2 teaspoon pure orange extract

1 cup diced candied (glazed) orange peel

1 1/4 cups golden raisins

Vegetable oil, for bowl

Pearl sugar, for sprinkling, optional

1/4 cup plus 2 tablespoons sliced almonds, for sprinkling
DirectionsInstructions Checklist
Step 1
Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.

Step 2
Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.

Step 3
Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.

Step 4
Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold or a small brown paper bag that has been rolled down to about 5 inches. Transfer to a baking sheet. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 2 hours.

Step 5
Preheat oven to 350 degrees. Lightly beat remaining egg. Brush egg wash onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.

Step 6
Remove molds from oven, and run two wooden skewers horizontally through the center of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large heavy canisters or cans. Let cool completely.


I did not have a way to suspend my loaves upside down. when baked

I did make some substitutions because I did not have some ingredients.
Zest of one orange.

This is the fruit assortment. I diced the apricots, and pineapple pieces into smaller cubes.

I hydrated the fruit in Captain.

This is how the dough looked after all was added.

Baked in these small loaf pans. Added pecans on top.

My six pack cooling. I left the loaves inside the parchment so they do not dry. When they completely cooled, I placed them into plastic baggies.

Sliced

This was my first time making panettone. Next time I will slightly increase amount of sugar, and fruit.

 

[SnapdragonQ]

I know you wrote that in a joking way, But nobody here thinks that way

I have been reading all your posts and efforts,, even though I will not be making GF things. But some ideas did pop into my thinking. Maybe you can research them further in depth.
Here are my thoughts on starting a GF starter.:
Get a good non GF starter going. (or get a teaspoon of one from a friend) To that quantity, add your GF flour mix in a clean jar. Let that work up to be a decent active starter. Then remove ½ teaspoon of that mix into a new clean jar, and add the GF flour and water again. Maybe do this a third time.
This is similar to method Blooie makes her starter. to small amount,, she adds needed quantity of flour and water.
Meanwhile, what you are making, YOU DO NOT USE,, discard or offer to someone that can have gluten. My calculations come up with,,, that in your final starter,,, there is sooooooo little trace of gluten, but the yeasts, and bacteria are present.
Maybe that is sufficient to be safe, BUT I DO NOT KNOW,,,,, JUST SPECULATING..
May be worth researching further,, if the yeasts in such as well as the bacteria are OK to be classified as GF safe.

You know, it's a good thought and I have wondered myself.
If it were just me, who is merely gluten intolerant, I would have taken someone up on the offer of some starter, like @Sally PB or bought a small dried pack of starter. Figuring once I worked it out and down the remaining gluten would be very very low.

Celiacs, like my kiddo, vary in the amount of gluten they can tolerate. Things that are certified Gluten Free have to undergo things like an ELISA assay to ascertain they are under a certain percentage- 20 ppm, or 20 parts per million. This ensures that even the most sensitive celiac can consume said food.

It's hard to know what any one individual's tolerance is who is a celiac or gluten intolerant. I do know that if I'm not careful for myself, I will pay for it. It's incentive to be all that much more careful for kiddo who is very sensitive overall.

From my research, sourdough anything is more easily digested and fermentation does break things down, but again, it comes down to celiac, vs gluten intolerant, vs gluten sensitive. Each have their own levels of tolerance.

Again, it's a good thought, and I appreciate your ideas.
I love a good Brainstorm.

I have been reading all your posts and efforts,, even though I will not be making GF things. But some ideas did pop into my thinking.

And thanks for this! I feared I was beginning to make you all a little nauseous.
When I start something new I tend to turn over a lot of rocks and go crazy reading up.