Gluten-free Boule Bread - Second Loaf
Gluten-free Sourdough Discard Bread
You’ve made your gluten free sourdough starter . What now? The discard, or unused portion of the starter can be repurposed in a number of ways. It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes. It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread? This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like? ...
Comments
I'm going to tea in next week with my red hat group, so will pull out your GF scone recipe again, if the hostess can't
provide one :)
Thanks for sharing your inspirations!
I discovered something by accident when I was baking the most recent batch. I had tomatoes roasting in the oven with the bread, and the moisture from the tomatoes was perfect for making a crispy crust!