GFSD Stories 2 ; Starter 2

Ms Kim’s starter

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HERE'S WHAT YOU'LL NEED

• A medium bowl
• A small jar for storing starter, preferably one with a wide lid
• Gluten free flour (NOT a blend). I’ll explain more on this later.
• Water

Of note, there won't be the same kind of stretch in this gluten free sourdough starter as there is in a regular (gluten/wheat) starter. In fact, sometimes the top of the starter looks like cracked leather a little bit, and in order to see the bubbles you may need to agitate the jar (or even stir it gently).

• In a medium bowl, add 50 grams of brown rice flour (or your gf flour of choice--see below) and 60 grams of water. Stir until well combined. It should look like a thick pancake batter. Cover loosely and leave on the counter for 24 hours. I use a paper plate to cover my bowl.
• The next day, feed the starter with 30 grams of your gf flour of choice and 40 grams of water. Cover loosely and leave for 24 hours. 
• Continue this method until you get to day 5.
• On day 5, remove the cover and discard roughly half of the starter and feed again with 30 grams of your gf flour of choice and 40 grams of water.
• Day 6, do not discard anything and feed with 30 grams of your gf flour of choice and 40 grams of water. 
• Day 7, discard half and then feed as per usual.
• Day 8, feed as per usual.
• Day 9, discard half and feed as per usual.
• Day 10, look for signs of plenty of bubbles, expansion of the starter, and a sour smell in the bowl. If you don't see these signs, continue with the status quo until you do see them. If you DO see these signs, you can now put it in a wide-mouthed jar (affiliate link) with a tight fitting lid and place it in the fridge, where it will stay until you’re ready to use it.

WHAT FLOURS ARE OKAY TO USE?

From what I've researched about sourdough starters, the best flour type to begin with is a wholegrain variety. Here are some examples:

• Sorghum (affiliate link)
• Teff (affiliate link)
• Millet (affiliate link)
• Amaranth (affiliate link)
• Buckwheat (affiliate link)
• Brown rice (affiliate link)

 

GFSD Stories 1 ; Starter

Assalamualaikum. Well recently I am so into sourdough/healthy breads. And found this gluten-free sourdough notes. So I’m compiling them here for easy reference and access.

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GF Sourdough Starter

Rumusan Cara Buat starter Gluten Free Sourdough cara Suzie Ali 

Saya compile as nota di sini untuk rujukan kita semua sama² belajar buat starter Gf Sd

Starter Tepung Beras Perang

DAY 1 STARTER RATIO 1:1 (20g:20gm) 

20gm Tepung (T): 20gm Air (A), 

FERMENTATION TIME 24HRS (masa peraman)

Day 1: masukkan air dan tepung, nisbah 1:1. Jika hendak guna 30gm tepung maka air kena 30gm juga. Kacau dan biar selama 24jam. Adunan hendaklah kelihatan seperti pancake. Tidak terlalu cair. Jika terlebih air, boleh tambah tepung. 

Hendaklah ditutup tetapi jgn tutup rapat. Kalau rapat takde udara, bakteria tak boleh bernafas dan membiak. 

Lepas dah siap, tulis pada botol/balang tarikh, masa, hari ke berapa, nisbah berapa, dan tepung apa. Ni untuk catatan supaya tak lupa dan boleh keep track utk steps seterusnya.

DAY 2 NO DISCARD, ONLY FEEDING RATIO 1:1, FERMENTATION TIME 24 HRS

Day 2: selepas 24jam, peraman tepung tadi jangan buang dulu. kita kena feed bancuhan tadi. Feed maksudnya tambah (beri makan). Dengan ratio 1:1 (20gm:20gm), tambah T:A. Bancuhan ni jangan discard dulu. Discard bermaksud, kita buang sebahagian bancuhan tepung tadi. Masa ni, bakteria masih baru. Kacau dan peram lagi untuk 24jam. 

DAY 3: NO DISCARD, ONLY FEEDING. 

Naikkan jumlah tepung dan air (50gm:50gm)

FERMENTATION TIME 12HRS X 2 (setiap 12jam)

Day 3: lepas kita feed, kita hanya biar selama 12jam, kemudian selepas 12 jam, feed lagi. Pastikan tiada kulat. Apa2 bau yg tidak menyenangkan semasa pembuatan starter adalah normal. 

DAY 4: NO DISCARD, ONLY FEEDING, 

FERMENTATION TIME 12HRS X 2 TIMES, RATIO 1:1 (50g:50gm)

Day 4: ulangi proses seperti hari ke-3. Andaikata terlajak masa, tidak mengapa. Hanya perlu feed macam biasa. Starter sourdough is forgiving. 

DAY 5-14 START DISCARD, 

FEEDING TIME 12HRS X 2 TIMES,  

MAINTAIN QUANTITY STARTER 50G, 

RATIO 1:1:1 (50gm:50gm:50gm)

DISCARD BOLEH BUAT BAJA SAHAJA

Day 5-day 14:  untuk hari ke-5, kita dah boleh discard (buang sebahagian). Kita nak kekalkan jumlah keseluruhan starter sebanyak 150gm. Kacau peraman, ambil bekas bersih, timbang 50gm peraman dan masukkan dalam bekas baru. Tambah tepung 50gm: air 50gm. Jumlah keseluruhan 150gm. Buat masa ni, discard masih mempunyai bakteria jahat dan belum matang. Discard tu boleh letak dalam bekas, campur air dan jadikan air baja. 

Ulang steps ni sehingga hari ke-11.

DAY 11 - 14 DISCARD DAN SIMPAN, FEEDING SEPERTI BIASA, EVERY 12 HOURS FEED

Day 11: masa ni discard dah boleh start simpan. Letak dalam belas asing dan simpan dalam peti sejuk. Boleh ditutup rapat. Biasanya mikrob dah banyak dan bakteria dah mula jadi baik. Starter akan makin stabil dan kuat. Akan mula nampak starter naik apabila selesai feeding (dalam 4-6jam). Masa ni boleh letak getah atau marker utk tengok berapa tinggi starter naik. Untuk Gluten Free, tinggi starter naik tak sama macam normal starter (tepung gandum). Jadi tak perlu risau jika starter hanya naik suku dari paras getah/marking. 

DAY 13 ADD HONEY 1 TSP AS BOOSTER

Day 13: lepas 12jam, selesai discard dan feed, saya masukkan honey untuk booster sebab gula adalah makanan bakteria. Ini adalah optional tetapi takde masalah jika nak campur. 

DAY 14, FEED RATIO 1:1:1, (50gm:50gm:50gm) & SIMPAN STARTER DLM PETI, ALL DISCARD TERKUMPUL BOLEH GUNA JUGA

Day 14: starter dah matang, kuat dan stabil. Mulai dari hari ini, dah boleh simpan dalam peti sejuk sehingga hari yang kita nak guna. Nak simpan berbulan pun tiada masalah.

BAKING DAY! 

DAY 15 START BAKING

Jika nak guna, keluarkan starter dari peti sejuk. Ikut sukatan resepi masing2, lebihan starter boleh disimpan semula didalam peti sejuk. 

Masa ni jika ada nak guna tepung lain contoh Sorghum/Buckwheat/dll dalam starter, boleh je tambah. Kekalkan nisbah macam biasa. 

Contoh: sorghum 25gm + brown rice 25gm

Nak 50gm sorghum sahaja pun boleh. Terpulang kepada kesukaan masing2. 

Selesai siapkan starter gluten free wheat free sourdough, kalian boleh start baking resepi roti di post link ini https://m.facebook.com/groups/sedapfood/permalink/3495819063998739/?mibextid=Nif5oz

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Happy journey-ing! 

Till then, assalamualaikum.

Garden Stories 8 ; Let’s Try Again!

Hello assalamualaikum.

So since all the previous seeds weren’t sprouting, let’s just plant new ones.

New seeds started (15/5/24) :

From the left ; 

pakchoy, salad, kailan, sawi kerinting, kangkung

Next 

23/5/24 to prepare soils for them (raised beds & white vase)

29/5/24 for repotting (raised beds)

(Kangkung for hydroponics)

29/5/24 to plant kangkung in white vase

Pakchoy to be harvested leaves by leaves

Kangkung first harvest would be 12/6/24

Cut off the hydroponic roots to let it grow more

White vase kangkung for harvest 26/6/24

Kailan harvest 26/6/24 - 10/7/24

Sawi kerinting be harvested leaves by leaves

Salad be harvested leaves by leaves

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Till then, assalamualaikum.

Garden Stories 7 ; Semaian Baru

Hi assalamualaikum.

It’s been a while. But alhamdulillah I’m starting back my gardening activities.

New seeds planted;

From the right ; 

pakchoy, kangkung, kailan, sawi bunga, salad

Next 

13/5/24 to prepare soils for them

16/4/24 or 20/4/24 for repotting

(Kangkung for hydroponic)

Pakchoy to be harvested leaves by leaves

Kangkung first harvest would be 3/6/24

Then cut off some roots if it’s too bushy 

Kailan harvest 17/6/24 - 1/7/24

Sawi bunga be harvested leaves by leaves

Salad be harvested leaves by leaves

Update of 1 week later : all seeds doesn’t sprout at all

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I’ve also tidied up the backyard garden.

So alhamdulillah it is neater now.

Pulled out all the weeds and tidied the empty vases, garden tools etc.

Alhamdulillah, such a blessing.

Till next time, assalamualaikum!

Garden Stories 6 ; Harvest Moon

 It’s harvest moon time! 

Finally after 44 days of planting, I harvested the red and green amaranth (bayam hijau merah) and mustard greens (sawi). They should be ready in 30 days actually. But I think the place isn’t so condusive, so they were stunted 😅 

Final look of the vegetables before they were harvested.

Let’s go! (My son helped me with this)

Some of the leaves shrivelled.

Alhamdulillah, all done!

Though the green amaranth leaves were a bit shrivelled. I’m still wondering whether the plant actually needed more water or more sunlight? Or probably both?

But anyway,

Out of the 5 mustards in a polybag,

1 plant was very big and healthy.

2 plants were the normal sizes.

And another 2 plants fought with each other, so both turned out a bit smaller.

Out of the 3 polybags of amaranths,

1 polybag (with 4 plants) grew big but with leaves shrivelled.

1 polybag (with 5 plants) didn’t grow so much, just up to mid height. Definitely stunted 😅

1 polybag (with 5 plants), only 1 plant grew big and healthy, no shrivelled leaves at all. But the rest of the plants in the same polybag stopped growing at mid height (stunted as well). 

Lesson learnt this time : 

1. 1 polybag would be best to put a maximum of 3 plants

2. Watering twice a day is okay, not overwatering I think

3. Ensure enough sunlights for the plants

4. Give them fertilizers accordingly (I usually do this once a week on the same day)

Oh well, alhamdulillah alhamdulillah for the blessings.

Till then, assalamualaikum.

Cooking Stories 2 ; Tepung Pelita

Hi assalamualaikum!

I made tepung pelita few days ago, and subhanallah it was super duper easy! I’m definitely repeating them.

Here they are! Are they nice enough to be sold? Hihi

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Steps are as belows (not detailed) :

Pandan juice, pure from the pandan leaves, blended all with water, then sieved.

Then add with rice flour and sugar (I used erythitol instead), and cooked them.

First layer ready. Natural green color, not the same as the ones you bought at bazaar because they add green food coloring.

Then let’s cook the upper layer!

Once the upper layers are ready, just fill them up and voila! You’ve got your tepung pelita 😋

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Here’s some tips based on my first experience.

1. Put enough sugar (or sugar substitutes)

2. Put a thinner upper layer than the lower layer. Because the upper layer is bland in taste, the sweetness is from the green layer. So you would want them to be eaten together for the sweetness to sips thru.

3. I think I didnt add enough salt as well. So, season them well 😅

4. Only close the lids once they are fully cooled to room temperature. If not, you’ll get wrinkled tepung pelita 😂 (not that it affect the taste though)

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So till then, assalamualaikum!

Garden Stories 5 ; Backyard Garden

Hi assalamualaikum!

I went to check on my backyard garden today. Alhamdulillah they seem to grow very well. 

Nona plant - budding, flowering and already having fruits! Hope the fruits survived till harvest.

You can see there’s 2 more flowers here, which I can say are ready to be new fruits. Yay!

Both banana trees are in their fruiting season as well. We already cut off the jantung so that the bananas can grow big and healthy alhamdulillah!

In the most left pot is kangkung, which is growing healthily. And next to it is thai basil. Also very big already since last I saw the plant.

The last plant on the right is a mulberry plant, but I’m not sure if it is surviving or not 😅 hopefully it doesn’t die.

Salads are growing old, but its okay, that is intended because I plan to make seeds out of it.

In front of it is the nona plant from earlier. Its big already hihi.

Fig tree has a lot of fruits, waiting to ripe. I haven’t been able to harvest ripe fig from this one. Hopefully I can get my first harvest this time.

Finally, ladyfingers! So pretty and healthy alhamdulillah!

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I went a bit further from my backyard garden and saw these,

Mushrooms! So pretty! Not sure if it is poisonous or not. But I dare not touch it 😅

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Okay now, till then.

Assalamualaikum!