Our Gluten Free Sourdough starter has strong acetic flavour with a mild lactic acidity. When active it is mildly bubbly and can maintains good volume before dropping off again. We mix a levain using the the starter, before mixing our bread dough

점도

맛과 풍미

레시피

시작하는 원료

25% Red sorghum flour
25% White rice flour
50% Water

먹이재료

25% Red sorghum flour
25% White rice flou r
50% Water

Using buckets, the starter gets fed twice a day from Monday's to Saturday's, in 12 hour intervals. We feed it with a 50:50 combination of Sorghum and Rice flour and water. The correct pH range we aim for is 3.9 - 4.1, with a 11C fermentation temperature. on Sundays the starter is stored in the fridge and fed up on a Monday

25% Red sorghum flour 25% White rice flou r

We draw out to allow for a minimums 20% starter that will remains in the bucket, and feed it up with the 80% combination of water : flours

50% Water

작업방식

The starter was created in 2018, we use GMO-free wheat, grown locally in the Western & Southern Cape Region

25% Red sorghum flour 25% White rice flour

Water, we use water at am ambient temperature

50% Water

Result

Sourdough Bread

An oval sliced sourdough bread made with a combination of tapioca, potato, rice and sorghum flours and fibers

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의견

Sharelle Gonzales

Your bread looks amazing!!!
Do you have a recipe you could share?