Make your own gluten free sourdough starter.

- from Naomi Devlin.
Gluten free sourdough starter
You can make a gluten free starter using any wholegrain gluten free flour, but brown rice works out the cheapest.
Slowly fermented bread, pancakes and muffins not only taste delicious, most people find them more digestible too because of the presence of friendly bacteria who munch on antinutrients in the grains during the fermentation process.
Some people can react to baker’s yeast in the same way they do to gluten, so the wild yeasts in a sourdough starter can often be tolerated where commercial yeast cannot.
Follow the method below to make your starter in 5 days and then you can use it and keep it dormant in the fridge between bakes for the rest of your life as long as you feed it.
Read the pointers below the recipe before you get started.

Day 1
120g brown rice flour (or any mixture of sorghum, millet, white teff, rice or quinoa)
180g tepid (about 28ºC) mineral or filtered water
Small bunch of unwashed grapes (or pear water, see below) (optional)
Mix flour and water (use this quantity of pear water if using) in a bowl, nestle the grapes in (if using), cover with a cloth and leave in a warm place.

Day 2
120g brown rice flour (or flour mixture as above)
160g tepid mineral or filtered water
Lift out the grapes, add the flour and water ‘feed’, whisk, replace grapes and cover again.

Day 3
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
Lift out the grapes, whisk, weigh out 150g, add the feed, replace grapes and cover again.

Day 4 morning & evening
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
By now the sourdough starter should have started to bubble and smell a little yeasty.
Take out the grapes, squeeze a little to release a small amount of juice and discard the grapes.
Whisk the starter well, weigh out 150g, discard the rest or make pancakes or crumpets with it, stir in the feed and cover again.
Repeat the feed in the evening.

Day 5 morning & evening
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, do this both morning and evening.

Day 6 morning
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, put into a 1 litre or larger glass preserving jar and allow the starter to bubble up and double – mark the starting level in the jar with a glass pen or sharpie so you will easily see when it has doubled.
It is now ready to bake with and this is referred to as an ‘active’ starter.
If it isn’t doubling, weigh out 75g of starter and feed again every 6-8 hours.
You might need to do this for a couple of days more in the middle of winter or in a cold house.
Each time you feed it, you must weigh out 75g and discard the rest, otherwise your kitchen will overflow with starter.
You can store any discarded starter (discard) in the fridge until you have enough to make some pancakes or a batch of crumpets.
If you plan to bake a lot of loaves each time, you might want to keep a larger amount of starter reserve, just remember to increase the amount of feed you give it accordingly.

Sourdough Challah.

- Sourdough Challah (photos & recipe) | The Fresh Loaf

- Sourdough Challah from "A Blessing of Bread" | The Fresh Loaf

Sourdough Rye Bread with molasses and chocolate.

- Sourdough Rye Bread:













Preferment:
50 g liquid sourdough starter (with 100% hydration)
50 g water
25 g whole grain rye flour
25 g bread flour

Main dough:
all the preferment
150 g whole grain rye flour
350 g wheat flour (all white or 75 g whole wheat + 275 g white flour)
150 g milk
150 g water
50 g dark molasses
20 g dark chocolate (with 90% cocoa)
+
25 g water
10 g salt
5 g raw cane sugar

Sourdough pain de campagne recipe by Carl Legge.

Sourdough pain de campagne recipe » Carl Legge:
recipes for the future
The recipe is made over 3 days and only needs a little time at each stage. It’s a very forgiving and flexible method. If you work weekdays, you could start on a Friday evening and have beautiful bread for Sunday lunchtime.

The 3-day method allows the dough to slowly develop good structure and flavour without being too sour.

I (mainly) use a small wholemeal rye starter. There’s a great post here from Weekend Bakers which shows you how easy it is to make. I find this uses less flour and it’s very responsive. If I screw it up, I can make another starter from scratch in a couple of days with no problems. To keep things simple, I use equal weight of flour and water when refreshing: so it’s a 100% starter.

You could replace the wholemeal rye flour with any wholemeal flour. I find the rye is very good as a starter and gives an excellent flavour to the finished bread.
I normally make 3kg of dough at a time for 4 loaves to make the most of a hot oven The recipe here makes about half that, for two loaves. Just scale up/down the ingredients pro rata if you need to. I use digital scales for accurate measuring, it really does make a difference.

Finally, the flour I mostly use is from Shipton Mill: their organic dark wholemeal rye and untreated organic white flour No. 4.

Sourdough pain de campagne recipe
Day 1, evening – Starter
Wholemeal rye starter 100g
Wholemeal rye flour 40g
Tepid water 60g

In a small bowl mix this all together and cover with a lid, cling film or a clean cloth. Leave in a warm place. The following morning, you should have a little bowl of bubbly flour.

Day 2, morning – Poolish
Big Starter from above 200g
Wholemeal rye flour 35g
Strong white flour 80g
Tepid water 185g​​

In a bowl of about 2-3 litre capacity, mix all the ingredients together. A Danish dough whisk is just perfect for this. A spoon or fork will also work… Cover the bowl and leave in a warm place until the evening. Ideally the poolish will have at least 6 hours to stand, more is not a problem. You should end up with a bigger bowl of gently bubbling flour.

Day 2, evening – Dough
Poolish from above 500g
Strong white flour 650g
Fine salt 15g
Water 300g

Total weight is 1465g-ish

In the early evening, add the other ingredients to the poolish in the bowl and mix well to form a ragged and sticky dough. Cover the bowl and leave in a warm place for about 1 hour.

Then fold the dough. The dough will be slighty more sticky than in this video. Just keep the surface and your hands well floured and you’ll be fine.

I fold 3 times in total at roughly 1 hour intervals. Pop the dough back in the bowl, cover and leave in a warm place after the first two folds.

After the third fold, pop the dough in the bowl, cover and put in the fridge overnight. Bakers call this ‘retarding the dough’. It allows the dough to slowly develop a good flavour. Different flavour giving compounds in the dough work best at these lower temperatures to make the rounded flavour of the sourdough.

Day 3, morning – bake
Take out dough and divide it into two. In a warm place, allow the dough to rest and warm up for about 30 minutes.

Shape the dough and prove 1-3 hours. See these videos for shaping ideas.

How to simply shape bread to make rolls, a batard, a boule or round loaf and a rectangular loaf.
Once you’ve shaped the dough, put it into a banneton or just onto some baking paper, cover and allow to prove for 1.5-3 hours. The dough should increase by 30-50% and still be springy to the touch.

While the dough proves, heat your oven to 240°C. I bake on a granite baking stone which gives a good bottom to the bread.

Once the dough is proved, slash the top of the dough to give it somewhere to expand through (and to look pretty). Then bake for 15 mins with a tray with some boiling water in it placed at bottom of the oven. The water will help give you a nice crisp crust.

Then remove the water tray and bake for another 30 minutes at 190-200°C for 30 mins.

Take the bread out and allow it to cool on a rack. Wait a while and listen to the crust crackle and ‘sing’. And enjoy.

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