Hi, I believe you can feed the second starter and keep it going, you may have to decide how to feed it. Maybe a mixture of flour and potato/cornmeal and some sugar. But with how dangerous the bacteria is you should monitor the starter carefully. I imagine the people who invented salt rising bread kept feeding it like a sourdough starter, I've wondered this myself.

Congrats!!!

I do not. Are you hoping for a Q&A video, or an online forum specifically?

Hi, I'm a bit late to respond. I recommend trying a few types of cornmeal and just making the first starter to see if the smell is funky and cheesy. That helped me weed out which brand was good. Usually if they smell good at that point they'll make good bread. When I was doing my research I didn't see anything about chickpea flour, and didn't think of using it since it is nontraditional in SRB. According to my google search, it looks like a starter similar to a SRB starter is made with chickpea flour in the Greek bread eftazimo. Apparently chickpea flour won't develop the cheesy flavor in SRB however, which is what I am personally after. However, as a pulse, chickpea is higher in protein (22g protein/100g) than cornmeal (7g protein/100 g) and potato, so maybe that would help kickstart C. perfringens since it performs proteolysis.

The only explanation could be that boiling in water help to release poly-phenolic compounds from the flour and some of them could be bitter. Poly-phenolic compounds are soluble in water.

@@thedoggedscientist That's interesting, i don't have much chemistry knowledge but i found out that i needed to stop stirring the mixture, if i let it boil for 10 minutes, then stir for a couple of seconds, and again boil for 10 minutes, stir, repeat until about 50 minutes have passed, then not only the texture but also the flavor becomes much better and starts tasting like food

It was the first video I was recommended

The paper is titled: CELIAC DISEASE Overview and considerations for development of gluten free foods. The information they use in the table was sourced from other sources that are behind paywalls, but you are free to explore why they discuss glutenin and gliadin in corn and rice, because this doesn't seem to be the consensus. Some other information I have found: rice contains protein that is okay for most people with a (wheat) gluten allergy or Celiac disease. Some individuals are sensitive to rice protein. "Corn contains a form of gluten called zein." This is different than wheat gluten, however, some Celiac patients are still sensitive to zein.

Glad you enjoyed it! Part 4 is on rye flour, maybe it'll help with your work.

@@rachelsfoodventures54 that would be amazing, thank you

Thank you for commenting, it's nice to hear from another bread nerd! Personally I think I'd recommend other food sources of butyrate or butyric acid, over salt-rising bread. Although we don't know how much butyric acid is in salt-rising bread, my impression is that it's not a lot, mainly because my starters didn't have that acidic tang or smell like I get from the smell of vomit (which usually makes people gag...). And it's possible that is because of the neutralizing properties of baking soda. But with that, you could try making salt-rising bread without baking soda, and perhaps you would get more butyric acid. Since oftentimes reaction endproducts can sometimes inhibit the microbe community (like ethanol for yeast, acid for lactobacillus), then the excess butyric acid may inhibit the C. perfringens, but I'm not sure.... Oh and if it's on the market, you could try getting some C. tyrobutyricum culture (for cheese making) and try to add that to the SRB starter! These are just a few options.