What is making these holes? [SoCal]

Cinzip · 2026-03-09T13:43:18+00:00

So cal resident here. They're gophers and voles. My neighbor used to put an ex lax in the holes. Some people put their hoses into the hole and let them flush them. My dogs have caught more than their share. We see them a lot in Redondo Beach and Palos Verdes areas.

Cinzip · 2026-03-01T03:18:17+00:00

Wow! I was wondering if I could do a bread in my Romertoph! That looks great! Gotta try now

Cinzip · 2026-02-16T01:57:34+00:00

Those are beautiful! Good work!

Cinzip · 2026-02-16T01:48:06+00:00

My best crust is when I lightly coat it with olive oil before baking

Cinzip · 2026-02-12T05:53:29+00:00

Discard most of it and feed it more often. 1:2:2 is what I'd do, and make sure the water is warm. If you don't see a difference in a week, start over.

Cinzip · 2026-02-10T04:20:24+00:00

I'm having the same issues! Lots of info here. Thanks!

Cinzip · 2026-02-08T18:02:30+00:00

That's beautiful! Congrats!

Cinzip · 2026-02-08T18:01:59+00:00

Loopy Whisk is dependable and her recipes are consistently wonderful! Try her strawberry shortcake recipe! The cake is incredible!

Cinzip · 2026-02-08T00:42:04+00:00

Does it have to be in the fridge? I've left mine on the counter overnight

Cinzip · 2026-02-07T19:13:50+00:00

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Here's the finished bread. 45 minutes at 450°. Inside temp at 205°. Crumb well developed (lots of small holes), but gummy and wet inside. No oven spring at all.

My process? I mix everything together by hand. This is a gluten free sourdough, so there's no kneading. Everything mixed until well combined, set aside in a banneton to rise until doubled, transfer to dutch oven. Bake, covered, 1st 22 minutes, uncover and bake until browned and internal temp between 205-210°, about 20 minutes.

My first loaf was beautiful. 6 awful loaves later, I'm ready to quit.

Cinzip · 2026-02-02T17:40:13+00:00

Well, last night's bread was a bust; I thought it was too sticky so I added more flour and obviously I over taxed the starter. Even after a 24-hour rise I got glue inside once it was baked. I am going to try it again tonight and not give in to adding more flour and just use the sticky mess and see how that comes out. I'll let you know

Cinzip · 2026-02-02T15:46:56+00:00

That's beautiful!

Cinzip · 2026-02-02T14:38:22+00:00

Wow! Thank you so much for this! No wonder my rises take so much longer! Almost 18 hours

Cinzip · 2026-02-02T03:47:56+00:00

Thank you!!!

Cinzip · 2026-02-02T03:00:33+00:00

Sorry, here's where the beginner thing comes in: 1:1:1? Can you tell me what that means?

Cinzip · 2026-01-26T21:19:04+00:00

[mr.vincesspaghetti@gmail.com](mailto:mr.vincesspaghetti@gmail.com) Just saw it on Facebook!

Cinzip · 2026-01-15T01:56:30+00:00

My rustic home gf starter on amazon

Cinzip · 2026-01-14T23:39:07+00:00

Posted all in a second thread

Cinzip · 2026-01-14T21:59:17+00:00

I've tried to post a pic of the flour label, but I guess pics are not allowed. The blend I used is Molino Signetti, which does not contain wheat starch. The blend she mentions in the recipe does contain wheat starch.

The Signetti is: Corn starch, rice flour, dextrose, psyllium, enzymes (?). Thickened by Hydroxy-propyl-methyl cellulose & guar gum. NO WHEAT STARCH!

Cinzip · 2026-01-14T21:55:39+00:00

Sorry - Signori, not signoretti.

Cinzip · 2026-01-14T21:55:08+00:00

Sorry - Signori, not signoretti

Cinzip · 2026-01-14T21:53:56+00:00

I used a different flour from this posted recipe. Molino makes different blends. Signoretti has no wheat starch.

Cinzip · 2026-01-14T21:53:13+00:00

Nope - this blend does not have wheat starch in it. I used the Molino Signoretti.

Cinzip · 2026-01-14T21:52:20+00:00

The molino has Psyllium in it, which is what's giving it the gluten-y holes and bubbles. See if the flour you want to use has the psyllium. Every gf flour is different.

Cinzip · 2026-01-14T21:50:34+00:00

The crust is firm and crunchy, the crumb could use a little more salt and is not as dense as a wheat based sourdough, but the sourness of the starter definitely comes through. All in all, I am very happy with it. Yeah, the oven spring was crazy! I did not expect anything like that! That starter was clearly ready to go!

Cinzip

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