Alter
5Jahre
Farbe
Ursprungsland Australien
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Koala
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From my first contact with sourdough I felt in love I used to bake normal breads with wheat flour and after discovered a gluten intolerance I decided to create my own sourdough gluten free vegan bread
Charakteristische Eigenschaften
My gluten free starter gives me a sourdough with a good crust and even good crumbs although it is gluten free the texture is great and the acidity is very low, which I prefer , the colour is brownish and the flavour is very similar to the traditional wheat bread
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Rice flour
- 50% Chickpeas flour
Zutaten für die Auffrischung
- 50% Rice flo
- 50% Chickpeas flo
- 100% Water
1
Proportion 1:1:1
Mix of rice flour and chickpeas flour 50% each
Add filtered water
50% Rice flo
50% Chickpeas flo
100% Water
Aufarbeitung
1
I created my koala gluten free starter doing the same process as the traditional starter, using 2 different flours and filtered water
50% Rice flour
50% Chickpeas flour
Ergebnis
Loaf/ High loaf pan/ Bagels/ Panettone
Nice crusty and tasty baguette
