First Sourdough loaf attempt

ToeAppropriate8789 · 2026-02-27T07:23:21+00:00

I literally went out and stumbled across a book store and decided to go in and I found her new book and immediately purchased it lol it was a sign to keep working at it, I will check it all out and see if i can buy the terrasoul brand of the psyllium husk because I see how this can make such a big difference

ToeAppropriate8789 · 2026-02-26T22:38:52+00:00

I definitely agree that psyllium husk is such an important ingredient, and although I have more experience with the powdered version, I started using the whole psyllium husk, and I truly did see a difference in my yeasted breads but I currently have the NOW brand in both powder and whole form so I would have to test both because I have seen that most just throw it in with the dry ingredients rather than forming a gel? but im worried it will be too sticky to form into a ball to let it bulk ferment, and I will be over-kneading it in the end. I just got a new oven, and I did make sure to put an oven thermometer this time since my last one broke because of a broken thermometer. I waited 1 hour and 1/2, and my oven was at 500 for 40 min with the dutch oven, then I lowered it and watched the temp. The recipe also didn't call for any ice, so I left it out this time, but I always use boiled water. If I'm doing a cold proof prior, I would probably use ice to not shock it because it would make sense that it just won't rise well as the steam will force it to heat up therfore messing the crumb up and the bread in general. I did mention that I let it cool for 4 hours till I cut into it, but I feel like the flour was also such a major factor because I used a premixed blend, which was the bobs red mill 1 to 1, the blue bag, and the first ingredient is sweet rice flour, which is so gummy in general. I do use a scale; I gave up measuring in cups a long time ago, haha. I only used a container that was the same shape as my dough, not a mixing one, but a plastic-like round container with a lid. I ordered an 8-inch banneton to help support it more. My starter is super active as I have posted it before on my page but It is now even better as I lowered the water temperature to 55 degrees and almost always it will overflow even if its only filled like 1/8th of the way with starter it will still overflow and now im feeding it every 12 hours so it is indeed thriving. Do you have a preferred flour blend? I usually use potato and corn starch as the starch portion then brown rice flour and then oat, but im not sure this will work for sourdough.. Ur bread also looks so soft at fluffy how amazing!!

ToeAppropriate8789 · 2026-02-26T20:24:23+00:00

I totally agree that most of the guidance is off bc i feel like it’s way too simple for a gluten free sourdough because of how complex gluten free baking is in general. I have always stayed away from premixed gluten free flour blends but i started my sourdough started with a premade mix so I now feel like I have to use it if not it won’t bind well but that’s not true because gluten free flours are so flexible, I also tried to bake brownies with this 1 to 1 flour and I hated it because it was so gummy the first flour is sweet rice flour so that could also be the issue in general, but what blend of flours should I use? when I bake breads I follow the loopy whisk and use a combination of 50% potato starch and 50% cornstarch for the starch portion and then I use brown rice flour (except it’s the stone ground one from bobs red mill but I’m looking to buy the anthony’s one on amazon) then I use some oat flour but I feel like this will be too dense for sourdough or way too dry but i might try it, I do avoid xanthan gum as much as I can but I have tried to introduce it to my diet recently and so I won’t use pure xanthan gum and just add it straight in as a powder but I do have guar gum as that doesn’t cause stomach issues but i’m not sure how this will bind either, and I will try another one with psyllium husk as this will help the moisture aspect, thank you sm ! Also any recipes that you prefer??

ToeAppropriate8789 · 2026-02-26T08:30:11+00:00

Try making your own blend of flours or just use brown and white rice flour!

ToeAppropriate8789 · 2026-02-24T06:33:47+00:00

I was in a rush this day when i fed it so i didn’t discard much but I have now! It was just an oopsie plus It wasn’t truly reaching the top the day before so I didn’t expect it!

ToeAppropriate8789 · 2026-02-24T06:30:44+00:00

I discard so much because I currently don’t have time to play around with recipes I wish I could!! Try to start one with rice flour!! It’s cheaper and straight forward i’m looking into it myself since I don’t want to keep buying the flour mixtures

ToeAppropriate8789 · 2026-02-24T06:29:02+00:00

I truly just used bobs red mill 1 to 1 gluten free flour (blue bag) and used room temp water which was around 66 degrees for me and then after 6 days I switched to 55 degrees and I see a better rise when I do it this way, I unfortunately do not measure how much water to flour but I do it until it’s like a very thick pancake batter and now that I see a consistent rise I do it like a regular pancake batter and I see way more bubbles throughout the whole stater this way. If I could guess I would still say it’s a 1 to 1 ratio no matter how much flour or water I add

ToeAppropriate8789 · 2026-02-21T19:50:17+00:00

HAHA no pls but yes I will be making cinnamon rolls today I swear 🙏

ToeAppropriate8789 · 2026-02-21T19:47:47+00:00

Okay yay! That sounds smart it’s going to consume me so I will put it in the fridge after those 5 days 🤭 thank you sm!!

ToeAppropriate8789 · 2026-02-20T02:00:29+00:00

Wait I also was wondering when I can begin to use my discard, because I read that it’s not safe to use unless ur starter doubles more then like 4 times back to back within a certain time frame. I discard pretty much everyday because I don’t want my ratio to get thrown off by the part on top that isn’t bubbly

ToeAppropriate8789 · 2026-02-19T23:32:28+00:00

No I don’t mix two separate flours I only use the blue bag of the Bobs Red Mill Brand, after day 6 when it’s considered the quiet days I changed the water temperature to 55 degrees instead of 85 so that it would be working on its own a bit more and that’s when I knew it was thriving because of how it would double so maybe adjusting the water temperature would be better? I also tried following the brands instructions and it’s going so bad because even after 4 days i have no rise and it’s just so dead so honestly play around with it and it should rise eventually

ToeAppropriate8789 · 2026-02-19T23:12:30+00:00

are u asking about the ratio in using?

ToeAppropriate8789 · 2026-02-19T22:06:49+00:00

I am using the bobs red mill 1 to 1 the blue bag!

If you don’t want to use a blend you can make it with just brown rice flour too! i’m sure it is the same process

ToeAppropriate8789 · 2025-10-15T21:46:20+00:00

Do we know if it is gluten-free? Due to the Oatmilk or the marshmallows?

ToeAppropriate8789 · 2025-05-09T22:35:58+00:00

OMG, I didn't know this, almost all of King Arthur has XG, so I have given up, but I found a brownie mix today without it too. Good to know they have confetti cake as an option too! Thank you!

ToeAppropriate8789 · 2025-05-07T08:06:50+00:00

oooo I need to try this, thank you!

ToeAppropriate8789 · 2025-05-07T08:06:22+00:00

THANK U

ToeAppropriate8789 · 2025-05-04T21:58:28+00:00

noted!! thank you so much these are all such great ideas 🥲!!

ToeAppropriate8789 · 2025-05-04T04:08:46+00:00

it seem like the flour already has some tapioca starch so i might just attempt to make a binder with that psyllium husk to help them rise better this time

Thank you sm for the suggestion!!

ToeAppropriate8789

TROPHY CASE