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Old 07-25-2011, 02:26 PM   #11
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Audrey II is still going well, she can get a bit feisty on occasion. I've gotten used to making a simple ciabatta every two to three days. I only create loaves if I am planning on making toast.
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Old 10-18-2011, 02:09 PM   #12
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Has anyone tried gluten free starters? I'm giving it my first ever attempt. First mixture 24 hours old. I find the flours I'm using seem denser than unbleached flour for sure. To assist in yeast producing starter, a site I came across suggest using red leaf cabbage due to its natural yeast on leaves. It's supposed to end up nice and sour with good "hooch". LOL here's to hoping!
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Old 10-19-2011, 12:32 AM   #13
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Welcome to DC.

I haven't tried Gluten Free...I have some buckwheat, maybe I'll try that out, thanks for the idea.
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Old 10-19-2011, 01:53 AM   #14
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Quote:
Originally Posted by Tamileen View Post
Has anyone tried gluten free starters? I'm giving it my first ever attempt. First mixture 24 hours old. I find the flours I'm using seem denser than unbleached flour for sure. To assist in yeast producing starter, a site I came across suggest using red leaf cabbage due to its natural yeast on leaves. It's supposed to end up nice and sour with good "hooch". LOL here's to hoping!
I would be very interested in feedback on your gluten free starter.
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Old 10-21-2011, 02:09 PM   #15
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Hi thanks for reading my post. My starter is now 73 hrs old. It's bubbling a bit but am not sure how much is to be expected. Nor do I know how to tell when it's ready for me to use. I seriously want this to work!
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Old 10-21-2011, 06:54 PM   #16
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Quote:
Originally Posted by Tamileen View Post
Hi thanks for reading my post. My starter is now 73 hrs old. It's bubbling a bit but am not sure how much is to be expected. Nor do I know how to tell when it's ready for me to use. I seriously want this to work!
It will be ready when its ready.. You are on its time now.

Remember, the starter needs to be able to double itself (at least) between feedings if you expect it to raise bread.
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Old 10-21-2011, 08:46 PM   #17
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It will be ready when its ready.. You are on its time now.

Remember, the starter needs to be able to double itself (at least) between feedings if you expect it to raise bread.
So how often do you stir the "hooch" back into starter?
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Old 10-21-2011, 09:12 PM   #18
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If there is hooch I stir it in.

When I feed I stir it up pretty good with a small whisk. Weight starter and water, mix those two. Weigh flour and mix it in.
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Old 10-21-2011, 10:05 PM   #19
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I didn't weigh flours, I used dry measure. Since the flours appear to be very dense, I see I need a scale. Do you think my starter is ruined? :(
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Old 10-21-2011, 10:20 PM   #20
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I didn't weigh flours, I used dry measure. Since the flours appear to be very dense, I see I need a scale. Do you think my starter is ruined? :(
No!! Dry measure is fine.

Next time you stir it down, use a white board marker to mark the top of your starter on the outside of the container. Then you can check if it is doubling itself between feedings.

My Audrey II is still going strong, I make a sourdough loaf about every three days.
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