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 Beginner Breads
 2. Creating a Wild-Yeast Starter (Mother)
 rice flour
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Lindabwansing
2 Posts
Linda
kansas city MO
USA

Posted - Jan 20 2021 :  1:31:34 PM  Show Profile  Reply with Quote
Today I made my first bread. I have been using rice flour because of being celiac. The rice flour bread did not rise during the 6-8 hours. I have followed the directions exactly.

1) it is pretty dense - taste just like a wad of rice!
2) should it rise?
3) how do I switch flours if I want to try a different flour?
4) how does organic all purpose 1-1 gluten free flour work?

Linda Wansing

Ashley
578 Posts
Ashley
MOSCOW Idaho
USA

Posted - Jan 20 2021 :  2:43:05 PM  Show Profile  Reply with Quote
Hi Linda,

It's common for your mother to not be quite ready to raise breads on the first Bake Day. In the third paragraph on p. 23 of Wild Bread, it's noted that it can take upwards of 1 month for your mother to be established, on p. 28, second paragraph from the bottom, and is the topic of the second question on p. 216 in the Question & Answer Section. Also, here is a link to supplemental information on what to expect as you are cultivating your mother: http://www.maryjanesfarm.org/download/wild-bread/admonitions/admonition1.pdf. This, and other helpful supplemental information can be found on the main page of this chatroom under the topic "Ashley's DON'T-do LIST".

As for switching flours, which flour are you thinking of switching to? If you're thinking of sticking with rice (white or brown), you can just start feeding your mother the new flour and, overtime, your mother will be switched over.

I'm not sure on the 1-1 all-purpose gluten-free flours. Do you have a specific brand in mind? If so, would you share it with me? I'd love to take a look at the ingredients list and see which types of flours are used. Flours like oat don't work all that well for mothers, and binders like xanthan gum could be problematic.

Ashley Ogle
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