All About Sour Dough .

[cookie1]

Thank goodness for that.

[achookwoman]

DD, is this a new trick you would recommend?

if the white starter didn't smell bad,  it was probably still OK.  What consistency was it? 

[Delightful Den]

It is not a new trick nor would I recommend it. I had started baking it, uncovered it at 20 minutes and then had to go help DW with something and new I wouldn't get back in time to take it out. I worked out but not as good as i had hoped.

I had thought about using a small amount of rye starter and feed it with white flour to build it up. I rarely make white bread and if I do I use Hally's method. I mostly wanted a white starter for sourdough pancakes.

[cookie1]

DD if you want a white starter you can always feed some of your rye starter as you said. Yoke often does it when she needs a white starter.
She says:
"Use 1-2 tablespoons of your live rye starter and mix with your desired flour and water.  Keep in a warm place until active. Make enough for what you want to use only."

[Delightful Den]

Thanks Cookie that is probably what I will do.

[achookwoman]

DD, I could post you some dehydrated starter,  but it would be quicker to build from the Rye starter.  I think it is taking up to 10 days to get from Vic. To WA.

[Katiej]

DD I have made sourdough pancakes from both the white starter (Chookie's) and the rye starter (Yoke's) and they both were lovely.  My DH and I loved both types. 

[Delightful Den]

Thanks Katie. I think DW would prefer the white starter pancakes if she liked either.

[fundj&e]

my sour dough starter died last week, i am blaming Eve

i started a new yesterday and this is what it looks like just after one day and it smells like parmesan. in the bin it goes

[achookwoman]

Uni,  don,t blame little Eve.!!!!  Something nasty in the atmosphere.

[Frozzie]

Ooo that pink doesnt look good

[RhubarbWhine]

This question may have been asked, - please know I have searched through as much as possible and can't find if it has or not. (via the search function). Please don't get cross with me if it's been covered

I would like to use gluten free flour in my loaf - I have a normal starter, using regular plain flour which is healthy and happy. Instead of adding 500g bread flour I'm wondering if I can  do a GF version.

Secondly, can I keep feeding my starter using GF flour now that it's healthy? 

I only tolerate small amounts of wheat flour, so usually a good sour-dough is OK in small amounts but if I can do one using GF flour as either the additive to the loaf after the starter OR replace the starter, slowly, with GF flour that would be my preference.  I'd love to have any bread guru's opinions here.

Thank you

[cookie1]

I have a question too. 
My last loaf was so sour that it was almost impossible to eat, I had to add lots of Tenina's strawberry jam. Do you think it took too long in rising?.

RW I know Yoke does gluten free. I'm pretty sure that she starts with a rye starter though.

[RhubarbWhine]

RW I know Yoke does gluten free. I'm pretty sure that she starts with a rye starter though.

Thank you - I will try searching for that and see what I find.

I still have a wonderful starter here though, too

[achookwoman]

RW. I have not tried to make GF sour dough.  I have yoke's 2 books so will have a look later tonight for you.  I would very much like for you to enjoy a little bread.