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.