How to Make a Gluten Free Sourdough Starter (Step-by-Step Day 1-9) скачать в хорошем качестве

How to Make a Gluten Free Sourdough Starter (Step-by-Step Day 1-9)

Is your gluten-free sourdough starter bubbling like crazy on Day 2, but completely flat on Day 4? Do not throw it away! This is the #1 error most beginners make. In this video, I track the entire beginner friendly process of creating a strong GF Sourdough Starter from Day 1 to Day 9. You will see the "bad bacteria bloom" (the smelly phase), the common "quiet phase" (where the yeast is actually taking over), and finally, the predictable rise of a mature starter ready to bake delicious gluten-free bread. Subscribe for more GF sourdough breads:    / @thegfstarter   ====================⏰TIMESTAMPS⏰========================= 00:00 - Intro: The 9-Day Experiment 00:45 - Day 1: Mixing the Base (Flour + Water) 02:15 - Day 2-3: The "False Rise" (It smells bad!) 04:30 - The Error (Day 4-5): Why activity stops & what to do 06:10 - Day 6-8: The Comeback (Yeast establishment) 08:20 - Day 9: The Growth Test & Ready to Bake =========================== ❓FAQ❓ ========================== ❓Q: Why does my starter smell like vomit/cheese? This is normal in the first few days! Keep feeding, and the acidity will kill it off, replacing the smell with a sweet/sour yeasty aroma. ❓Q: Can I use white rice flour? It is much harder. Sorghum (or Brown rice flour/Buckwheat) has more wild yeast since part of the hull is included in the final milled flour. ❓Q: What if I miss a feeding? Don't panic. Just feed it as soon as you remember. Sourdough is resilient! #GlutenFreeSourdough #SourdoughStarter #GFBaking #SourdoughTips #Fermentation