Age
6Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
44%
20%
35%
Liquid
Flour
Other
Sjeord
Since 2018
Baking, brewing and cheesemaking are all forms of fermentation. There is a wonderful world of food chemistry and sensory experience to explore with these. The celiac diagnosis was difficult given my love for brewing and baking and I have spent the last few years obsessively learning new techniques to make beer and bread that are different but in my view, high quality and enjoyable.
Characteristics
After switching to gluten free baking (due to celiac diagnosis), my gluten free sourdough starter has been one of the best assets in my arsenal. It remains reliably active, getting levains going in a predictable way, has a pleasant aroma, and for me a good acid balance.
Taste & flavour
Recipe
Starting ingredients
- 184g Sourdough starter
- 165g Non-chlorinated water
- 120g Brown rice flour
- 469g Levain
- 158g Buckwheat flour
- 90g Sorghum flour
- 90g Tapioca starch
- 90g Potato starch
- 525g Water or whey
- 30g Psyllium husk powder
Feeding ingredients
- 20g Starter
- 120g Non-chlorinated water
- 80g Brown rice flour
1
I reserve 20-30g of the original starter when making a new levain for baking. For the starter mother I then add 120g non-chlorinated water and approx 80g of brown rice flour. This then goes back into a 3C refrigerator for another week before building the next levain.
20g Starter
120g Non-chlorinated water
80g Brown rice flour
Working method
1
For the levain that I will use for baking, I typically start the day before baking. I use 184g of cold sourdough starter, 165g non-chlorinated water, and 120g brown rice flour. This is covered with a cloth and allowed to rise at room temperature (18-20C) until it is bubbly and domes on the top. Usually 12-18 hours.
184g Sourdough starter
165g Non-chlorinated water
120g Brown rice flour
2
A typical (gluten free) sourdough bread recipe for me combines the starter, psyllium husk powder (for binding in the absence of gluten), buckwheat or oat flour, sorghum flour, and a combination of tapioca and potato starch. Liquid is either water or a combination of water and whey from cheesemaking. Baked in a Dutch oven @ 260C, 45m, uncovered @230C 30-45m.
469g Levain
158g Buckwheat flour
90g Sorghum flour
90g Tapioca starch
90g Potato starch
525g Water or whey
30g Psyllium husk powder
Result
Gluten Free Sourdough Loaves
Typical loaves are: Basic sourdough; buckwheat, fennel and dried fig; buckwheat, chocolate and walnut
