Mischung

44%
20%
35%
Flüssigkeit Mehl Weitere
Sjeord

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seit 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.

Charakteristische Eigenschaften

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.

Geschmack und Aroma

Sjeord top shot

Rezept

Zutaten für den Starter

  • 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

Zutaten für die Auffrischung

  • 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

Aufarbeitung

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

Ergebnis

Gluten Free Sourdough Loaves

Typical loaves are: Basic sourdough; buckwheat, fennel and dried fig; buckwheat, chocolate and walnut
Sjeord Gluten Free Sourdough Loaves first overview
Sjeord Gluten Free Sourdough Loaves second overview

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