I'm very happy and thankful we got a Chef Sourdough Starter as a gift.
As I understand, the Chef Sourdough Starter nuetralizes all gluten in the wheat. I'm not quite sure how long it needs to stand on the countertop for this to happen, though. We are having delayed allergic reactions to Wheat Bread but not to Gluten-free Bread. Can anyone please help me with this?
My first batch of bread I had to throw away since I used one cup All-purpose Flour and about 10 cups Millet flour. I punched it down and kneaded it way too much (I think) two hours before I put it into the refrigerator (since I for some reason decided to add 2 cups flour and some water, and then 2 more cups flour and some water and again 2 more cups of flour and some water). My second batch I used only All-purpose With Unbleached, Unbromated, and Enriched 'Better for Bread' flour came out well, but I do need to find out if all the gluten gets neutralized and need to learn how to make it look more appetizing too.
If one of the experts can chek for me please:
1. Keep Chef Sourdough Starter (on the dry side) in refrigerator in closed plastic container over night (9 PM - 6 AM)
2. 6AM Take out Chef Sourdough Starter out of refrigerator. Add 1 cup Unbleached White Flour and 1/2 cup water. Lid loosely on.
3. 11 AM add 2 cups White Unbleached, non-brominated Flour, and 1 cup water to form a dough ball, set aside, lid loosely on.
4. 1 PM add 2 cups Flour and 1 cup water to from a dry dough ball, set aside, lid loosely on.
5. 8 PM add Flour (about 1 cup) and water to from a moister dough ball.
Add two tsp. salt and divide in two portions.
Put Chef Sourdough Starter (1 1/2 cups) in plastic container, lid loosely on.
Form two balls, one ball into bread, into pan and cover loosely with plastic.
Form other ball into pizza shape or bread rolls - cover loosely with plastic.
6. 9 PM Put Chef Sourdough Starter (closed) in fridge.
Put bread/pizza/rolls (loosely covered with plastic) in fridge.
7. 6 AM Take out Chef Starter and items to bake. Start over from 2 above.
Heat oven to 200 degrees, place bread/pizza/rolls in oven for one hour. Place cookie sheet with some water under bakes goods in oven and change oven temperature to 450 degrees (it takes 23 minutes to get it to 450 degrees), then bake for 15 minutes. Change oven to 400 degrees and bake for 23 minutes. Take out bread pans, flip out on cooling rack, slice and eat. Remainders, if any, in brown paper bag.
Each time I add flour and water, I just incorporate it with a wooden spoon. Plan to form that bread ball at the end... I guess I need to add more flour until I can stretch and knee it to form it.
Please note that I did not try this schedule yet but thought that that might work better to get all the gluten neutralized. What happens if you just leave it out of the refrigerator completely? Does it become too sour, get too much air bubbles or will it spoil?
Another question that I have is how is the Chef Sourdough Starter different from the Mother Sourdough Starter and what makes it superior to the Mother Starter in that it can neutralize all gluten?
Advice please - Thank you very much in advance.