[[Health]] - [[Becoming a Maker]] - [[Diet]]

              Morris the moose says, "I think I have optimized my starter."
Morris the moose says, "100 grams new flour and water added to 50 grams starter, leave out to double, make bread with 100 grams the next day, save 50 grams in the fridge."
Morris the moose bounces around the room!
Morris the moose says, "Need a smallerjar."

            

How to Start GF Sourdough

Buy organic brown rice flour to feed the GF sourdough starter raised on brown rice flour
Check ingredients for bread recipes:
- Sorghum flour, buckwheat flour, brown rice flour, millet flour
best bread recipe: https://app.wallabag.it/share/61c36e04737484.31847021
GF all-purpose flour blend
How to make GF starter from scratch

Gluten Free Bread Recipes

whole grain boule

Gluten Free Sourdough Bread (Artisan Style)

Source

140 grams active sourdough starter (*see note)
110 grams water
80 grams brown rice flour
20 grams psyllium husk (like this)
245 grams slightly warm water
1 tbsp honey (or sugar or maple syrup to keep it vegan)
110 grams sorghum flour (like this)
130 grams buckwheat flour
100 grams tapioca starch (like this)
1 and 1/2 tsp salt

GF sourdough

Source

Ingredients

1 Tbsp gluten-free starter
30 grams flour to feed the starter (either rice, sorghum, millet, and buckwheat)
30 grams psyllium husk (not the powder)
8 grams of salt
575 grams of water (plus 30 grams to feed the starter)
460 grams of flour
- 115g each rice flour, sorghum flour, millet flour and buckwheat flour

Experiment with later:

Baking schedule

Your sourdough baking schedule

This gluten-free sourdough bread isn’t particularly hard to make, but you do have to follow its schedule for the best results!! Here’s a sample schedule of bread baking.

5:00pm: feed your starter a big feed to get it super active.

8:00pm: your starter should be at or close to peak rise. Once it is, mix up your preferment. Cover, and let it ferment overnight. (4-18 hours)

8:00am: mix up your bread dough. Place into your proofing basket or lined bowl and allow it to rise for three hours.

10:00am: preheat your oven with the Dutch oven inside of it, an hour before we’re ready to bake.

10:55am (or whenever your bread is fully proofed): carefully flip your proofed bread out onto a sheet of parchment paper. This will help us move it into the hot Dutch oven). Score your bread as desired.

11:00am: remove the Dutch oven from the oven, carefully! Close the oven to not let the heat out. It will be very hot. Take off the lid, and carefully lower your bread into the hot Dutch oven. Be very careful not to drop it in, or you’ll deflate the bubbles that you worked hard for! Put the lid back on, place back into the oven, and set your timer for 45 minutes.

11:45am: after 45 minutes of baking, quickly and carefully remove your the lid, and close the oven back up.

12:30pm: Bake for another 25 to 45 minutes. This will depend on your oven! Bake until the bread is golden brown, before removing it from the oven. If you can safely and carefully remove it from the Dutch oven, check the loaf by tapping or knocking on the bottom of the loaf. It will sound hollow when it’s done!

Let it cool completely before you cut into it. Honestly, this is the hardest part, but if you cut into it too early, you’ll release all the steam inside of the bread and it will get weird and gummy. Please use all your willpower to refrain!

This schedule can of course be adjusted. I’ve done it all in one day, starting early in the morning, but I wanted to share a sample schedule so you can visualize how long things take!¹

https://www.bakerita.com/gluten-free-sourdough-bread/ ↩

Sourdough