My Gluten Free Sourdough

I'm not including these in my total ferment for PEP, but I'm adding it for reference.

Sourdough waffles adapted from this recipe at The Roasted Root turned out delicious. I used canned coconut milk and melted ghee instead of avocado oil. I also beat the egg whites separately with a pinch of cream of tartar until peaks formed, and then folded them into the waffle batter. The waffles were crispy on the outside and fluffy on the inside. The texture wasn't as good after freezing the extras, but I remember the same thing happening when a wheat-based waffle recipe called for whipped egg whites. They lose their fluffiness after the first day. Any suggestions to fix this problem, or is that just what happens when you rely on beaten egg whites for much of the texture?

I also baked oatmeal cookies and added a couple of heaping spoonfuls of sourdough starter to the batter. I don't have the original recipe with me, but I added chia seeds and a small scoop of gelatin powder to help bind the cookies and make up for the extra moisture of the sourdough starter. It worked amazingly well, creating cookies that were chewy with crisp edges and that held together instead of being crumbly.

I baked sourdough pizza crust, and this recipe is a keeper! Unlike the last one, this one doesn't call for egg, and that seemed to make a positive difference with the texture.

I used this recipe for calzones from Fresh is Real, but I rolled it out as 2 pizza crusts instead of adding a filling.
I baked the crusts about 3/4 of the way. One crust, I froze to make pizza at a later date. The other crust, I cut into pieces, slathered melted butter on top, and generously sprinkled them with nutritional yeast, garlic powder, and salt. I baked them on the "toast" setting of my toaster oven until the edges were slightly crispy. So good! It was not a copycat of Little Caesar's Crazy Bread (breadsticks), but it did remind me of it and was the closest thing that I've had to Crazy Bread in a lot of years.

Total ferment used:
1.5 cups for oat bars
1.5 cups for waffles
.5 cup for pancakes
.5 cup for pecan pie crust
.25 cup for lemon muffins
1 cup for pancakes
1 cup for pizza crust
1 cup for loaf bread
1 cup for pancakes
.5 cup for scones
1 cup for loaf bread
.5 cup for brownies
.5 cup for snickerdoodle cookies
1 cup for loaf bread
.5 cup for brownies
1 cup for chai fig muffins
.75 cup for pizza crust

I baked another loaf of bread, this time using Bakerita's Gluten-Free Sourdough Bread recipe. The recipe received rave reviews in a GF sourdough Facebook group that I'm part of. Compared to the last loaf that I made, the texture was fluffier. Bakerita's uses more psyllium husk and no flaxseed. I didn't have potato starch, so I used extra of my homeground flour mix (millet, sorghum, amaranth, and buckwheat). I also used my flour mix for the individual flours called for in the recipe.

I wanted loaf bread rather than a round artisan loaf, so I baked it in a glass loaf dish. It took less time to bake than the recipe said, and the edges and top were slightly burnt when I checked on it. The taste and texture of the inside made up for the burnt edges, so it's recipe that I'm saving to try again.

Total ferment used:
1.5 cups for oat bars
1.5 cups for waffles
.5 cup for pancakes
.5 cup for pecan pie crust
.25 cup for lemon muffins
1 cup for pancakes
1 cup for pizza crust
1 cup for loaf bread
1 cup for pancakes
.5 cup for scones
1 cup for loaf bread
.5 cup for brownies
.5 cup for snickerdoodle cookies
1 cup for loaf bread
.5 cup for brownies
1 cup for chai fig muffins
.75 cup for pizza crust
1 cup for loaf bread

I made more pizza crust using the recipe above. I rolled it thinner this time and liked it better that way. I nibbled a bit and really liked the flavor and texture, and I intend to freeze the rest for future pizza.

I rolled out the crust and walked away for a few minutes. I thought I had pushed the pan far enough back on the counter, but apparently not. When I returned, Roo was enthusiastically poking holes in the dough.

I forgot to take a photo of the crust after baking. I'll try to remember to add one when I make the pizza.

Total ferment used:
1.5 cups for oat bars
1.5 cups for waffles
.5 cup for pancakes
.5 cup for pecan pie crust
.25 cup for lemon muffins
1 cup for pancakes
1 cup for pizza crust
1 cup for loaf bread
1 cup for pancakes
.5 cup for scones
1 cup for loaf bread
.5 cup for brownies
.5 cup for snickerdoodle cookies
1 cup for loaf bread
.5 cup for brownies
1 cup for chai fig muffins
.75 cup for pizza crust
1 cup for loaf bread
.75 cup for pizza crust

I needed to discard some starter so that it's size wouldn't get out of hand, but I didn't feel like putting much effort into baking. I settled on making something like a pancake of skillet flatbread, adding a bit of this and that rather than following a recipe. I had a couple of tablespoons of leftover mashed sweet potato, so I added that with .25 cup starter, egg, ground flaxseed, a little maple syrup, cinnamon, salt, and baking soda. The flavor was good, but it could have used a couple of splashes of milk to thin out the batter.

If my math is correct, this adds up to 16 cups (or 1 gallon) of sourdough starter, which is what I need for the PEP BB. I'm going to stop counting the total ferment, but I plan to still add to this thread as I try more gluten free sourdough recipes. It's been a helpful reference for me to see which recipes I liked and what changes I made.

Total ferment used:
1.5 cups for oat bars
1.5 cups for waffles
.5 cup for pancakes
.5 cup for pecan pie crust
.25 cup for lemon muffins
1 cup for pancakes
1 cup for pizza crust
1 cup for loaf bread
1 cup for pancakes
.5 cup for scones
1 cup for loaf bread
.5 cup for brownies
.5 cup for snickerdoodle cookies
1 cup for loaf bread
.5 cup for brownies
1 cup for chai fig muffins
.75 cup for pizza crust
1 cup for loaf bread
.75 cup for pizza crust
.25 cup for pancakes/flat bread

I baked a loaf of bread, using the same GF sourdough recipe from Bakerita as my previous loaf. This time, I kept a closer eye on it and didn't burn the crust. However, I still didn't like the taste of the crust. It's like the slightest browning turned it into an unappetizing flavor. The taste and texture of the loaf was good, but I used a box grater to remove the outermost part of the crust.

Refrigerate it, which is what I do, and doesn't need to be fed for a week (I don't gluten free, but I bake most me stuff with sourdough - bread, flat bread, crackers, pizza dough, pancakes....)

Hiya! I started a brown rice sourdough starter about 3 weeks ago. I am making my first loaf of bread and the recipe says to let the bread ferment for 6-12-24 hours. Do I let it ferment in the fridge or the counter? Will it have a difference in taste if I let it sit longer?and last why such a varying time for fermentation?