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Hi! How long as it been out? If you just took it out, I would say to return to the fridge until you have enough time to do everything. What you might get is a sourer loaf, but it will be a great experiment. But if you do have four to five hours plus baking time, you can simply let it rise for less time and see how it turns out. If it's warm in your kitchen, a 4 to 5-hour rise time could be enough.

Hi! Does it separate a few hours after a feeding? If so, that is completely normal. If there's surface liquid 12+ hours later, smell it. If it smells okay and is not too strong, keep that liquid for the first few days while making a new GF starter. The white surface texture is called kham yeast, which often means that the starter is hungry. But first, remove the kham yeast, and then you can continue with the feedings. If the kham yeast happens again, remove the surface, and try to scoop out a portion of the starter from deep in the center and transfer it to a new clean jar. Then, continue with the process.

@@FreshisReal The white spots appeared at day 2 and 3 before feeding, because feeding is on day 4 right? Lol, will I die eating the kam yeast? Now is day 5. I just stirred the kham yeast from day 2, day 3 and day 4 because there was no unpleasant smell. Today you said remove the surface (kham yeast) but I already stirred days before 😂 Today I was so frustated. Today was supposed to be second feeding. and I was supposed to remove half starter before feeding it. But I was frustated, I was about to throw it away and restarted a new one from very beginning. But Idk why I just feeded it because half of my brain didn't wanna lose it. Lol. I just kept it and planned will make a new starter tomorrow from the very first. But now in the evening I checked it, there was no separation. But no bubbles too. Just two holes 😄 bubbles are just two. Can I continue or should I make a new starter? 😄 no strange smell at all. I keep sniffing it because it smells good

@@FreshisReal before getting your reply, I thought the separation was formed because the starter Iade was too runny, and today the separation disappeared because I already feeded it and become thicker so there was no separation. But then I got your explanation that it was caused by the hungry starter. Thank you for the reply and the help Chantal! I'm Lia.

@@lmhealth4240 If the separation happens within a few hours, leave it as the mixture will eventually transform into wild yeast, and the liquid will absorb. But if it happens 12+ hours later, it also could mean that there's a bit too much water. Reduce it by a bit next time. Once the starter is established and there's surface liquid, you can pour it out if it smells too sour before feeding the starter again. I don't personally love a super sour starter so I pour it out. But when creating a new starter, don't pour it out during the first few days.

@@FreshisReal Thank you so much for helping! Have a great day!

Thank you! This GF sourdough starter recipe video might also be helpful, it is newer ;) ruclips.net/video/QuHSndIBMQI/видео.htmlsi=jho-EKT83q41wJDL

That's interesting. Do you have thyroid issues as well? I guess it's like everything else: have some, but not too much, and not every day.

Hi! Thank you for taking the time to leave a comment; it means a lot to me. Preheating an oven for 30 minutes or even more will ensure that it reaches a nice, hot temperature for baking bread. This will, in turn, help any GF and egg-free (vegan) loaf rise as much as possible to create a lighter texture.

Hi! I do discard a bit when I'm making a brand new starter to help build good bacteria. Once I have an established starter and if I use it regularly, I don't actually have to discard any. If I store my starter in the fridge to bake weekly, I will often remove 1 or 2 spoonfuls before feeding it fresh flour and water. I will usually feed my starter a few times to get it really active before I use it if it's been refrigerated. You can also watch this video to help you make a new GF starter: ruclips.net/video/QuHSndIBMQI/видео.htmlsi=8ViLI83TTQkUfd5e

Amazon or any health food store should have larger reusable silicone bags. A larger container with a lid works, too.

@@FreshisReal I've been searching for 2 gallon bags that don't cost $25 for 2. I was hoping you might have a link.

@@kerncountyrd5263 I'll have to take a look for you ;)

These look large enough to store bread: amzn.to/4bt8Q1t I'll add them to my Amazon Storefront: www.amazon.com/shop/freshisreal

@@FreshisReal Thanks for doing that! 🙂

I'm in Ottawa, Canada which is not at a high elevation. This GF sourdough starter video might be helpful to you too: ruclips.net/video/QuHSndIBMQI/видео.htmlsi=8ViLI83TTQkUfd5e

@@FreshisReal I've been making wheat loaves for going on 3 years now. I've made all the mistakes trying to perfect my process. That's why I asked about Elevation. My daughter was diagnosed with Celiac last week. Time to learn a new process. 🙂

@@kerncountyrd5263@kerncountyrd5263 I feel like your daughter is in great hands. The diagnosis sucks, but she will learn to love new foods that are safe for her to consume, and it will hopefully help her feel her best. Let me know if you ever have any questions about baking with gluten-free ingredients.

@@FreshisReal Thanks

I'm sure you could experiment, but I don't know how it will turn out as I've never tried this pie crust recipe with wheat flour.

@@FreshisReal I tried it out, it turned out great and every one enjoyed the pie☺️ thanks!

@@rosannedsouza5456 Yay! Thanks for letting others know that it works ;)

Absolutely! I like lighter buckwheat flour. If you can't find any, you can buy raw buckwheat groats and mill them in a small personal blender. You can sift out any larger bits. A buckwheat starter can be a little trickier to maintain as mold can develop more easily. Make sure to clean the jar's sides with a soft spatula after each feeding to prevent the growth of mold.

Hi! You can use the same instructions for a GF oat sourdough starter. If properly maintained, oat starters smell SO good! Oat starters have a tendency to mold easier, so place the starter in the fridge once it's ready and when you're not baking. Let me know if you have other questions.

Hi! You need one to two cups of flour to make the starter from start to finish. Here's the recipe so you can print out the instructions. www.freshisreal.com/grain-free-sourdough-starter-gf-v/. You can feed your starter a smaller portion to minimize waste. Once ready, you should have at least one cup of starter. In the recipe, there's extra notes to help you with the process.

Thank you for your comment! I appreciate it! I love these bagels! Let me know what you think if you do try the recipe.

Hi! 450°F is the baking temperature, but you can also bake at 425°F. Here's the link to a newer video for this recipe (ruclips.net/video/AseIvtin6Sg/видео.htmlsi=Z-SbhxFYfxWlgYX_) and a link to the recipe post: www.freshisreal.com/yeast-free-gluten-free-vegan-bread/ You can also watch this related that might be useful: ruclips.net/video/Wy_NH1Lz-PQ/видео.htmlsi=GrYfs7m4V2K8ch5n

Each bread machine is different but once the dough is done mixing and before you let the dough rise is the best time to remove the paddle if you want to take it out before baking. If it's a recipe without yeast, remove the paddle after the ingredients are mixed, fix the dough with the soft spatula then bake the dough on the cycle you selected or set the BAKE setting for however long the recipe calls for.

If you only bake once or twice per week or even once every couple of weeks, it's best to keep your starter in the fridge. Once you take it out, give your starter a feeding or two to get it bubbly again and then use some in a recipe. If you've forgotten your starter for one month or longer, I recommend removing a couple of spoonfuls before feeding the starter. If there's a strong-smelling liquid (also called hooch) at the surface, pour it out before adding flour (I often add two heaping spoonfuls) with just enough water to easily stir the mixture. Of course, if you need to create more starter you can increase your feedings accordingly depending on the recipe you are making.

Hi! Yeah, it can seem overwhelming at first. This one is easier if you would like to try it. Check out the video to help you: ruclips.net/video/hnTmkqVnmiY/видео.htmlsi=0ey9m_ysnVf2yJb0 Recipe link: www.freshisreal.com/7-inch-sourdough-boule-gf-v/

Hi! Great question! I've tested a few, but the two I currently use the most are a Breadman Professional (not sure if it's available in the US) and the KBS 17-in-1 (amzn.to/3TsHouu).

@@FreshisReal OK. Thank you!!

Hi! It doesn't have to be exactly at the same time each day. Choose to do it in the morning or evening if it's better with your schedule. To create a new starter it is best to use the same flour for example brown rice flour. Once it's ready, bubbly and active and you want to feed it a different flour (e.g., sorghum flour, oat flour, millet flour) it will be okay. You can watch this newer video to help you with the process: ruclips.net/video/QuHSndIBMQI/видео.htmlsi=20JZR1P_X94b3Vbt

Hi! On Amazon, you can search for any round 7-inch banneton baskets. I can send you a direct link if you want? Also, please watch this video as it might help you with the 7-inch boule recipe: ruclips.net/video/hnTmkqVnmiY/видео.htmlsi=H8l3jheL0n8iDfHW

@@FreshisReal thank you very much, I’m a new in sourdough bread making, and need to bake both kinds of bread: with gluten -for my family, and without gluten -for me and my mom. And people use banneton baskets of different sizes. I try to figure out what sizes do I need.

@@FreshisReal yes, please send me a direct link for 7” banneton basket you have.

@@tanyas3109I bought two in case I make more than one loaf at a time: amzn.to/48JGmPe

It was on Instagram a few years ago when I created the Reels.