respectable wheat-free crumb
following (generally) artofglutenfreebaking‘s sourdough bread (boule) gluten-free recipe, ours turned out pretty darned nice. as before, we’ve got a non gluten-free starter (rye starter), but this is a wheat free loaf.
I used about 3 oz organic corn flour. 2 oz tapioca starch, 5 oz brown rice flour, 5 oz sorghum flour. I don’t have 30 oz starter lying around (that’s a lot of starter – mine starts to get cranky if I don’t use it before that size), so I use what I have, and make up the balance of the 30 oz mass with 1:1 whole rye flour : water. and I don’t use xanthan gum, and we reduced the sugar to only 2 tsp not 2 TBSP per the original. this time, we also tried no parchment and it worked just fine in my lightly oiled sourdough ‘bator, and baked in our new bread machine.
the dough is similar to my more than satisfactory no-knead wheat (and ancient wheat-like grain) loaf attempts, and for those in the household that can’t eat wheat (and those that can!) it’s a delicious, successful, repeatable, whole-grain, wheat free bread. woot!
- in the beginning… (fermentationlab.wordpress.com)
- Iron = Sourdough + Molasses (figswithbenefits.com)
- easy crusty bread – sshhh, it’s gluten free (gfandme.wordpress.com)
- Sourdough Day 6 – Triumph! (findingitwithin.wordpress.com)
kefir & sourdough kamut no knead bread loaf via breadtopia
I have an update on using kefir as the yeast for making knb. When I started using kefir, I substituted it 100% for fluid (i.e. 2 cups kefir instead of 2 cups water). The resulting loaf was very tasty, but a bit too moist, almost sticky, after being well cooked. So I slowly reduced the quantity of kefir. I now find that 50% kefir and 50% water works perfectly. It results in a lovely, light, moist loaf of bread with air holes evenly spaced throughout the entire loaf. I get a lighter loaf with kefir, using 100% whole wheat flour, than I ever did with either regular store bought yeast or sourdough starter. The bread has a very slight sour flavor to it, very mild, which is just how I like it. I find that it takes a full 24 hours for the dough to rise the first time, approximately 30-45 minutes for the second rise. When I used store bought yeast, it took 10 hours for the first rise, and about 1 hour the 2d. With sourdough starter, it took 10-12 hours for the first rise and about 1 hour for the 2d.
The other day, for the first time, I used the kefir and made a wonderful cinnamon raisin loaf that was better than anything I’ve ever purchased.
Donna Wakefield via breadtopia
i don’t know whether water kefir would work as well, but I think I’ll give it a try one day…
pretty! enameled cast iron
first loaf! whole wheat rye sourdough
thanks Mom for the perfect new enameled cast iron casserole. it’s pretty and functional (much like yours truly). first loaf: 100% locally grown & milled whole wheat flour from True Grain, with rye sourdough starter using the no-knead technique. beautiful crumb, delicious flavour, successful steam-baked crispy crust = yummm!
risen sourdough (approx 24 hrs)
dough in hot cast iron dutch oven for bake
an old MedAlta crock makes a great sourdough proofing vessel
ours aren’t gluten free (rye sourdough) or “almost” vegan but there’s no reason they can’t be
followed withoutadornment‘s recipe for quantities & list of ingredients (except for following substitutions) but for the procedure with sourdough:
- replace the yeast & warm water with 3/4 cup active sourdough starter
- combine xanthan gum, salt, gelatin (or vegan alt), baking powder, dry egg powder, spices & set aside
- combine remaining flours & starches (including almond flour), mix in sourdough, add a little water if too dry (about 1/8 cup), cover with plastic wrap & leave to “ripen” overnight
- used 1/4 cup banana instead of applesauce, and 1 tbsp ground chia + 4 tbsp mylk (rice in this case) instead of “wet” egg replacer, with honey & lemon zest; sat overnight
- next morning, stir item 2 into sourdough batter
- cream fat (lard in my case), adding item 4 above
- stir item 7 into item 6 until well incorporated
- stir in peel & raisins into item 8 until well incorporated
- cover with plastic wrap & let rise in warm location for 60 minutes (cold house? microwave 2 cups water until boiling, leave cup of boiled water in microwave & place sourdough batter into microwave for recommended rise)
- about 25 minutes before baking, place baking stone in oven & preheat to 375F (if no stone, don’t do such long preheat)
- dust hands with rice flour & gently form into 9 buns (see Healthy Bread in Five Minutes a Day for instructions on shaping gluten-free buns) & place into floured 8″ square silicone cake pan (or greased & dusted regular pan); mark X with sharp knife
- bake at 375F for about 25 minutes until tester comes away clean, and top golden
- drizzle with glaze of choice (used rice mylk and confectioners’ sugar) or not… enjoy!
Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman
Bread: A Baker’s Book of Techniques and Recipes
pretty much beyond my scope, but original source for the vollkornbrot recipe… good information about using rye flour