I agree the 1/4 -1/2 tsp baking powder helps get a larger hole crumb. Which I think us needed with gluten free wild yeast. Allows the proof to slowly reach the 3.7-4.0 ph needed but with more rise. You get more CO2 with less acid vs equal activity at the 85F proofing temps. Putting the proof in the frig helps as the yest stays active but slow but the bacteria is practically hibernating with no activity. These two things jump start the CO2 and lactic /acetic acid production. I use different lactobacillys strains vs standard cultures. I have even used a tbs of homemade yogurt whey drained. Then use that water for your starter or levian. Soak organic raisins in slughtly warm not hot spring water. Where most standard gluten flours work anywhere from mid 60s to mid 70sF temp for gluten free ideally you need 80-90F for that last proof.Īnother trick I have used to get the wild yeast to a higher count in the starter and even in the dough is using rasin or wine grapes water. I agree on both the starter and the dough proofing. NOPE! It came out perfect! Thank you so much for (finally) a great GF bread! I tested the temp inside the bread and it was about 110–111 F. I cooked the bread for 50 minutes within the breadbowl and then took off the bowl part and let it cook for another 5 minutes. I used a Kitchenaid Bread Bowl to cook the bread in the oven and used a Kitchenaid mixer as well. This cut beautifully! Browned up just great. One of the “other” gluten free recipes I used came out like a brick and I needed a chain saw to cut it open. My bread came out GORGEOUS! It has the BEST crumb! Crunchy on the outside and tender on the inside. I wish I could post pictures of the bread I just made (I have them if you ever want to see them). I didn’t hold out much hope for this bread as I had tried 3 other recipes from other sites (not your recipe nor your flour blend). I did sub the tapioca flour with arrowroot flour–as my tapioca flour hadn’t arrived yet. The following day–baking (and eating) day!!.The longer you leave it, the more sour it will taste, so be aware. I like to let mine hang out in the fridge at least overnight, but sometimes I’ll leave it go for days (7-10 days). This isn’t done in normal gluten baking, but for us (gluten free) it’s so much easier to shape when chilled properly. That afternoon or evening–place the risen dough in the fridge.Cover the dough and put it in a warm, draft-free area to rise until almost doubled in size, which could take 3-4 hours or longer. I’ve found the stand mixer to work better, but if you don’t have one you definitely can make great bread without it. I’ve tried it in the stand mixer, as well as by hand. The next day–mix the dough ingredients together using one cup of the starter.Stir to combine and set on the counter until the next morning. The night before you plan to start–discard all but about 1/3 of your active gluten free sourdough starter and feed it 100 grams of whatever flour you’ve been feeding it and 100-120 grams of water (tap water is fine).
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