The Ultimate Sourdough Starter Video How to Guide!
(Quickie 60-90 second Videos)
Make a gluten free or wheat sourdough starter with me! No time to spare today? I’ve got your back! Here you’ll find “quickie” (60-90 second) instructional videos for each day in your journey! In just 14 days your sourdough culture will be powerful enough to create an amazing artisan sourdough loaf!
If you’re short on time, please feel free to use the below videos to ensure your starter stays on the right track. It is a work in progress so please check back soon if the day you’re looking for is not quite ready yet. Just make sure to watch the full videos when you have a moment as you’ll learn SO much there!
This daily video series will take you through all you need to know to make a gluten free sourdough culture from scratch! On this page you’ll find the “Quickie Versions” of the videos in case you don’t have time to watch the entire videos.
Click on the type of sourdough starter you’d like to make to get the ultimate sourdough culture FULL length video guides! The Sorghum Starter & Brown Rice Starter are completely Gluten Free!
This daily how to make a sourdough starter video series that will walk you through how to make a sourdough starter (gluten free or wheat) from start to making your 1st loaf! Join me on this video tutorial journey to create a gluten free & a wheat sourdough starter! I will share with you everything you need to know to create a lively, active, bubbly & powerful sourdough culture that you can use to make the most incredibly tasty & beautiful artisan bread! Anyone can make gorgeous artisan bread (whether you’re gluten free or not) and it is within your reach! Watch this video to for all the instructions you’ll need for Day 1 in the evening of your sourdough journey with me!
CONTENTS
Click on the below buttons to jump to the day of your sourdough journey & watch the quick 60-90 second instructional videos!
This video series is a work in progress so please check back soon if the day you’re looking for is not quite ready yet.
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QUICK INSTRUCTIONS
Running short on time, no worries, I’ve got your back! I’ve created a “Quickie Version” (60-90 seconds) of each of the daily videos which you’ll find below, but please ensure you watch the full video later to make sure we’re on the same page!
DAY 1
SORGHUM SOURDOUGH STARTER
BROWN RICE SOURDOUGH STARTER
WHEAT SOURDOUGH STARTER
PLEASE RATE & COMMENT
I know you’ll just love this easy to follow daily video series to help you make your own sourdough starter from scratch! If you try it, please add a rating onto the recipe above or at the top of the post as it helps Google recognize the recipe & my website which will help show it to more people. I’d love to see our community grow! ♡
Let’s make a sourdough starter starting April 1st! I’m not fooling 🤣!
6 Responses
Hi
I’m making a brown rice starter and I had the strangest experience. It’s Summer here and on about day 2 or 3 my starter looked fantastic. Heaps of bubbles and expansion. But I thought I better stick to the feeding patterns you were doing – and it almost appeared to die right back. I hung in there though encouraged by the fact your starter was not showing a lot of fermentation because of your winter, and on day 5 it seems to have come right again. Thought I would share in case someone else has this experience. I wondered when it looked so good on day 3 should I have just switched to water only instead of continuing with a pineapple water mix?
Thanks so much for your wonderful website!
Hello Chris. Thank you kindly for comment about my website. It means a lot to me. I wanted to reply straight away and let you know that this is very normal and you did exactly the right thing! If you watch my sorghum sourdough starter you’ll see the exact same thing happened to mine. As the culture of microorganisms is growing, changing and then stabilizing, the activity level will change a lot. This is when people often feel discouraged. Day 3-5 is when the bacteria and yeast are still fighting for dominance so you’ll see this commonly. I think you absolutely did the right thing by still using the pineapple juice during those days as it helps create the perfect pH level for the wild yeast you are looking to cultivate. I am happy to hear your starter is on the right track again and look forward to hearing from you again about all the delicious goodies you’re going to make with it! Take good care and enjoy.
Love this series!
Thank you!
I’m looking forward to learning how to make gluten free sour dough bread!
Yay! It is such a challenge for people who avoid gluten but I hope that this will make it a lot easier ☺️!