Alter
2Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
16%
69%
15%
Flüssigkeit
Mehl
Weitere
June The Gluten Free
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Sourdough is the only type of bread I can eat due to digestive issues and I love it so much I don't want to eat bread that isn't wild fermented anyway. I also wanted to try out a gluten free starter instead of wheat.
Charakteristische Eigenschaften
This is a new starter, immature but proving to be delicious. Earthy and robust it lends itself well to both sweet and savory creations. She is named after June Campbell who wrote "Travellers in Space".
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 30% Organic buckwheat
- 30% Organic sorghum
- 30% Organic tapioca
- 5% Psyllium
- 5% Flaxseed meal
- % Sea salt
- 1g Organic blueberries
- 40g Filtered alkaline water
- 25g Flour mix
- 25g Previous mix
- 25g Flour mix
- 25g Previous mix
- 25g Flour mix
- 25g Filtered alkaline water
- 25g Previous mix
- 50g Flour mix
- 30g Filtered alkaline water
Zutaten für die Auffrischung
- 50% Sourdough starter
- 50g Flour mix
- 50g Filtered alkaline water
1
See prior steps
50% Sourdough starter
50g Flour mix
50g Filtered alkaline water
Aufarbeitung
1
Combine flours and salt, enough for starter and for additional feeds. Place in a warm place to achieve desired temperature prior to mixing.
30% Organic buckwheat
30% Organic sorghum
30% Organic tapioca
5% Psyllium
5% Flaxseed meal
% Sea salt
2
Crush some blueberries into a warm bowl. Add 25g of flour mix and 40g of water. Mix.
1g Organic blueberries
40g Filtered alkaline water
25g Flour mix
3
Allow to ferment for 2 days in a hot area, sitting a bowl or jar covered with a cloth or coffee filter.
4
On day 3 take out 25g and mix with 25g of flour mix. Knead together then let ferment at room temp.
Blueberries pancakes make good use of the discard.
25g Previous mix
25g Flour mix
5
Days 4 - 9 take out 25g and mix with 25g of flour mix as well as 25g of water at room temp, knead together. Let it ferment at room temperature.
Discards will be less fruity and more versatile.
25g Previous mix
25g Flour mix
25g Filtered alkaline water
6
When the starter is ready, domed and bouncy, take out 25g and add 50g of flour mix as well as 30g of water. Knead together then let ferment for 1 hour at room temperature, then 12 hours in the fridge. Use afterwards or keep in fridge with minimum of once weekly feedings until it is more mature.
25g Previous mix
50g Flour mix
30g Filtered alkaline water
7
This will make a thick to stiff gluten free starter from scratch. The combination of flours as well as the salt are included to teach the mother to eat them for maximum effectiveness, especially for breads.
Ergebnis
Pancakes
Big blueberry buckwheat pancakes, so delicious I ate the first one without any toppings.
Naan
Buckwheat and almond yoghurt Naan. So good!
Buckwheat Boule
50% Buckwheat 50% Sorghum, Millet, Tapioca and psyllium husk. Made with the respectus panis technique. Needs tweaking.
Buckwheat and Carrot Bagels
Getting the dough mix closer to perfect, needs tweaking but these are the right kind of chewy and taste really good.
Kommentare
June finally domed this morning and I can now move her to the fridge. I started her Feb 20th 2020, so it took 24 days to get to this point. I have a cold house which I think is a big factor in her prolonged gestation. I'm using today's discard to make a firmer version of June because initially I had wanted to make a firm starter, but, being gluten free and in a cold house the firm starter was not fermenting at all so I made her into a tacky starter instead. She's been making great pancakes during this initial feeding stage and last night's batch of pancake batter started to bubble up with only 20 mins of resting.