It is possible to make a starter without wheat flour. You might want to try using a little bit of yeast to jump start the process. Of course you'll want to bake your bread with gluten-free flour as well. I will be interested to hear your progress. Please do post it to the Facebook page.

Glad it was helpful! My goal with the Sourdough Simpleton series is to try to demystify and explain the process. Look for more videos in the future.

Yup, gone the next day. It seems to be a common problem! Thanks for your feedback, and glad you enjoyed the bread!

A watched dough never rises? Kind of like a watched pot boiling, I guess!

You know, I did not know I said that until someone pointed it out to me. After I stopped laughing, I decided to just leave it in and see who caught it!

You raise a common issue. If you start with discard, unless you are using another leavening agent, you have to essentially allow the discard to become active starter in order for your dough to rise. I deal with that in my video "The Truth About Sourdough Discard Recipes" at kzbin.info/www/bejne/oIDKqKBro8tqd7s Ways to lengthen the time of ferment is to keep the dough cooler, such as in the refrigerator, or use only a small amount of starter, so that it takes longer for the starter to grow to the needed size. Thanks for your comment.

I am used to kneading, and it seemed to work well with this bread. Not sure that stretching and folding would not work, but I kneaded. Not heard of scalding the flour, and I tend to think that may just be one baker's preference. Good luck with the bread, and thanks for the comments.

As you can see by the photo posted along with the adding of the starter, this was old, inactive starter with hooch on top. Inactive starter is another term for "discard."

My pleasure. It is one of those topics that is interesting when one looks at history.

At eight seconds into the video you can see the bread sliced with the crumb quite visible.

@@SourdoughSimpleton Thank you so much.

Glad you liked it! I am trying my best to answer those questions that I hear most often on the Internet sites. More to follow!

Hope you enjoy!

Thanks for the comments, and glad that you enjoy the bread. In general, I have found that you do need a bit more time on larger loaves to cook the center completely. The inside temperature of bread should be in the 190°F-200°F (88°C-93°C) range. A rapid read thermometer can give that information quickly with a tiny hole that no one will notice!

@@SourdoughSimpleton Thank you for the quick response! ☺️

Glad it was helpful!

Glad it was helpful!

Sounds great! Let us know how you do with the recipe.

Glad it was helpful!

Glad you liked it! You might check out the recent post for Sourdough Crackers for another quick recipe that uses unfed starter.

@@SourdoughSimpleton Yes. I checked it out and I plan trying the crackers...thank you!

Glad to hear it. There have been many great responses for this bread, and I am happy that you had success. On the flip side, check the latest video I posted for a very, and I do mean very, simple recipe for crackers.

Thanks for the response. Do check out the others one the channel, including a very simple recipe for crackers I just posted.

Really it's either way. That little additional flour won't change the final product that much. I usually use rye only in the initial stage of the process.

It sounds like you are making a good start. Take a portion of your current young starter mix, say 50 grams, mix it with 50 grams of flour and 50 grams of water, and let it sit for 4 to 8 hours until it doubles in size, then take 50 grams of that mixture off and do it again What you don't use can be discarded, it is likely too young to be used for baking. After three or four cycles, you should have a robust starter that is ready to use.

If the starter is active, go to it. I have had many favorable comments about this bread, and I hope you enjoy it as well. The corned beef shown in the video, though, is another story!

You can get enough iodine in your diet from other sources, the few grams of salt in your sourdough won't significantly impact that. But iodine is a problem, as it can kill the sourdough microbes. See more in this short video from this series: kzbin.info/www/bejne/gJjVZX97jK-al6s

Ok Thank you. I think I saw the video a lot later after I wrote this. Thanks for answering.

@@deebee533 Happy to help. And the "float test" is not always accurate. If the starter has risen appropriately, it should be fine. Most do not do a float test.

Yup, that's pretty much was the video describes. But people still ask about it when starting out in sourdough baking.

Hope the bread came out well, please do let us know.

Glad you enjoy this bread. It has gotten many good reviews, and I'm happy to help folks with the recipe.

Hope you enjoy Yes, it's a simple, good thing to do with that excess starter. Keep at it!

Glad it was helpful! I try to keep it simple, direct, and informative. It addresses the exact problems that I had with material existing when I was trying to understand all this stuff!

I agree, and many use them. I just don't have them in the house, so a table knife was up to the task as well. I now have a long straight spatula that does a fantastic job!

Glad it was helpful! Hope you post your results to the Facebook page for all to see!

When you measure the flour and water, and essentially everything else in sourdough but let's stay with flour and water, you need to measure it by weight, not by volume. A cup of water weighs about twice as much as a cup of flour. That liquid you see may just be the excess water. So, take 100 grams of your starter, 100 grams of flour and 100 grams of water, mix them in a new container, and see if they rise over a 6 to 10 hour period, depending on room temperature. You can go from there to discard and refeed the growing starter until it is fully active. You can see more about weighing instead of volume at my video on the topic: kzbin.info/www/bejne/o6vChKyAmKtnqs0

Thank you, will give it a shot!

Very good questions. First of all, how much flour and water you add to the remaining starter depends on the ratio of starter to "food" you want to create. If you are looking to have a more rapid response, you would combine the same amount of starter, flour, and water by weight. It can be 118 g each, it could be 125 g each. You want to end up with the quantity of starter that you will be needing, with a little left over to put away for next time. Now, if you have some time, say overnight, you may want to do a 1:2:2 ratio, which will take a bit longer to double to active size. That would be, say, 60 g of starter, 120 g of flour and 120 g of water. That would yield 300 grams of starter, presuming you use 240 g for your recipe, a common amount, you would have 60 g of starter to put away for your next baking session. As to the "doughy and thick" starter, that sounds like underhydration. You can take that "stiff" starter, and do a 1:3:3 ratio of starter:flour:water, like 50 g of starter, 150 g of flour, 150 g of water. It will take a bit longer to peak, but the starter should be better hydrated and more manageable. Look forward to more questions. Pop over to the Facebook page for Sourdough Simpleton and keep the discussion going! Thanks for asking.

Hooch is formed when there is no longer enough food for the sourdough microbes. What are the quantities you are using for the starter?

me as well...1/4 water and 1/4 flour everyday

Yes you can! It is very forgiving, and there are many ways to make discard pancakes and waffles

@@SourdoughSimpleton thank you so much for your reply!!! Do you have a video of the different recipes?

I only have one waffle video online, and another about frying starter. But there are many others to try on this channel. Check them out.

@@SourdoughSimpleton thank you!!! 🩷

You’re welcome 😊

That's why I often use a table knife. It won't break, and it's easier to clean than a paint stirring stick!

Temperature really is important. I use a colorful magnet when I use the oven to proof, put it right next to the controls. It's only my wife and me in the house, so little change of an accidental oven turn on, but it does happen!

My original starter generations ago was whole wheat. It is now mostly all purpose flour.

I am glad that helped you. Check out the other videos, never know what you might find! Thanks for sharing.

Yeeessss!

I don't see why not. You may need to adjust the baking time, though. Remember, bread should be baked until the internal temperature is about 195° F ± 5°

I always clean up my mess!

While I understand your point of view, the fact is that baking with volume measurements, cups and such, is far less precise than with weight measurements. This is due to a variety of confounding factors. See my video "Do I really have to weigh my flour and other stuff?" at kzbin.info/www/bejne/o6vChKyAmKtnqs0 for a more detailed response to your question.

So I bought flour from USA manufacturer and my breads and crepes were not great. I was told by the manufacturer that flour volumes and hydration of their flour changes over the time it sits on the shelf. They utilized the stamped production date on my bag to tell me how to adjust the recipe according to weight to ensure better recipes for my kitchen. I learned about baking success using a scale and a temperature probe in universal terms here in Canada. Once seen and handled, I can judge without measuring scoops at all now.

Indeed. What I discovered is that the banneton helps form a surface for the dough that can be slashed or manipulated better than one where the proofing basket is not used.

Thanks!

Glad you enjoyed the waffles. I make up a batch and keep them in the freezer for when I want one quickly. Let us know about the pizza as well!

In the video, I called it "medium active" starter. It had peaked, and was not fully active - would not try to make a bread with it - but this recipe is fairly forgiving, and you can use what you have.