daver

snip
.. I've tried to start gluten free cultures other ways, and the always seem
to become quite vile.
Mike

Mike,
Thank you for returning this to "on topic". What kind of flours did you have
some success with? The Hagman book uses a mixture of rice, potato starch,
tapioca starch and zanthan gum as a flour replacement. What I was looking
for was someone like you with any experince with GF sourdough culturing. You
now have a sustained gluten free culture that doesn't get vile? In my
sourdoughing days I had 4 cultures going (Carl's and three from Sourdough
International) Was there a particular culture you found most adaptive to GF
sourdough propagation?.

Thanks for the help

DaveR

mike avery

It's been a number of years since I looked at GF. We were thinking of
adding a GF line, but when we discovered to honestly call our new product
line GF we'd have to have a separate facility with separate equipment, we
dropped the project.

I suspect I used Carl's 1847 as that is what I was using then.

As to what recipes, we tried a number, and all worked well for us. So, if
it looks good, try it. If it thrills you, try it in sourdough too.

Good luck,
Mike

tg

Hi Dave,

I was using a gluten free flour available in the UK from Doves Farm. It
seems to be mainly rice with potato, tapioca and added gum. It wasn't
great by any means but tasted of bread at least. Like I say I didn't
pursue it as mum was getting it free so really she wasn't going to go
to the trouble of baking a couple of loaves just for herself. But the
starter was living on it. I'm pretty sure if I'd pursued it the starter
would have been fine. I had never continuously propagated a sourdough
starter 'til then, and I'm now sure that I wasn't feeding it enough. I
now feed 5-6 times the starters weight and get good results from wheat
flour. No H2S : -)

TG