Recent content by Tamileen

http://www.artofglutenfreebaking.com/2010/10/sourdough-starter-gluten-free/

I too am having to start over with my starter. But mine is non gluten. What I've learned is to not measure but to weigh the measurements so that the ratio is more accurate. I did get it to respond with the bubbling to some degree, but not enough. I don't recommend using regular yeast to help the...

Thank you for this awesome site! I'm going to read all the listed steps before I attempt this again. I guess I'm not the only one who has stressed over their starter :o

Thank you for the info. Sad to say, I'm throwing out my starter and back to the drawing board! I read to add some yeast to starter and I think that actually sabotaged my project :( I won't do that again!

Are you saying, basil for instance, use dried at beginning of sauce and fresh toward end of cooking?

What does it mean if the starter doesn't double in size? Will my leaving it out cause it to get mildew? I live in Spokane, WA so it's not humid here

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? :(

I forgot to mention that allrecipe.com, (I have program on cell), has some good marinara recipes.

So how often do you stir the "hooch" back into starter?

Fresh herbs are almost always best! Fresh tomatoes demand fresh herbs. But, sometimes dried is all there is :(

I'm new to all of this. What is PM? And I use OVOO in everything I cook. I even have a EVOO cake recipe. I wonder bout your deal (small covet) :)

My vanilla beans make me want to rub them on my pulse spots! The store I got them from is $6.99 each OMG! I bought two of them and got home to see I was charged only .69 cents total. Now I'm too stingy to part with my beans. What should I do with them?

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!

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...