I have always loved sourdough bread. I’ve missed it. I had a sourdough starter, not gluten-free, back before I was diagnosed with celiac disease, and I loved baking with that. So I’m excited to be back on track with a sourdough that I can actually eat again. Here’s how it all began:
Last week I started watching a free video series by Jill Winger, of The Prairie Homestead, called the Heritage Cooking Crash Course. It is amazing. It has really gotten me back into basics like my husband and I did when we were first married.
So my very first project was to try my hand at a gluten-free sourdough starter. The above picture is my starter one week into it. It seems to be working quite well. I’ll be making some GF sourdough bread tomorrow.
I started with using two different flours for my starter. In one jar, I used Sorgham flour. In the other jar, I used Bob’s Red Mill 1 to 1 All Purpose gluten-free flour. After 4 days, the Sorgham flour wasn’t doing anything, but the 1 to 1 flour was thriving. So that is what I went with.
As I continue on this journey, I will keep you all up to date as to how it is going. Now that my husband and I are working a four day work week at his locksmith shop, that gives me a little more time to work my coaching business and also another passion of mine, which is cooking and baking.
I have a new cookbook that is pretty much finished, just putting some last minute touches on it.
You can find my sourdough starter recipe here.
You have to discard half of the starter everyday before you feed it, otherwise it will completely take over your kitchen.
A friend of mine is also doing a gluten-free starter using a cup 4 cup flour. I’m not sure what kind, but she posted in the Facebook group that hers had started molding. Mine as you can see is perfectly fine.
I’ll keep you updated on how it’s progressing. Let me know in the comments if you have ever made or used a gluten-free sourdough starter.