tag:blogger.com,1999:blog-3254465493688683865.post5434240453848639050..comments2024-03-28T03:28:48.915-07:00Comments on Gluten-free Gourmand: Gluten-free Sourdough Discard BreadGinahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3254465493688683865.post-32351692433906255842024-03-12T09:26:35.309-07:002024-03-12T09:26:35.309-07:00Wondering if I can use a flour blend to make this?...Wondering if I can use a flour blend to make this? I have the namaste 1:1 and it has all the different flour/starches except millet but no idea on the ratio. Was thinking if I used the blend for the sorghum and millet and then added potato and tapioca? It may have too much starch though since it’s in the blend so deciding if I should decrease the starches too. I am too new to this to know for sure so thought I would ask here. Unknownhttps://www.blogger.com/profile/01258143333910980128noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-5084323754339138772024-02-25T08:39:38.202-08:002024-02-25T08:39:38.202-08:00Hi Gina, I just read the last reader's comment...Hi Gina, I just read the last reader's comments (FoodieJC) re. adding "extra sorghum, apple cider vinegar, and Miller" after the first proof. While your recipe mentions adding tapioca, it doesn't mention adding extra sorghum and millet. This confused me. I wondered if they were referring to a different recipe, or perhaps you just simply changed the recipe since it was last published.Brigitte Thttps://www.blogger.com/profile/01953463346802357620noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-13353628654516048722024-02-05T19:55:48.588-08:002024-02-05T19:55:48.588-08:00Hi Trina, I haven’t tried this recipe in a bread m...Hi Trina, I haven’t tried this recipe in a bread maker. It might work with some adjustments but it would be trial and error. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-9214856365720307632024-02-03T07:45:52.332-08:002024-02-03T07:45:52.332-08:00I looked through all the comments and didn't s...I looked through all the comments and didn't see- but can this be made in a bread maker? Trinahttps://www.blogger.com/profile/00270446337599872978noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-47728559341871225622024-01-23T16:34:05.197-08:002024-01-23T16:34:05.197-08:00I added 10g of oat flour ( I use 50 g oat , 40 g s...I added 10g of oat flour ( I use 50 g oat , 40 g sorghum for the 80g sorghum component) and starter discard was not as liquid as usual and found it more dense and did not rise as much as previously and still a tiny bit gummy. I think I’m getting a handle on the consistency needed to get rise without gumminess but think overall it’s a great recipe. There are so many variables with gf baking flours in particular but humidity and elevation plays a part that I think personal experience will be needed to determine the exact hydration ratio for this loaf Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-17064409951621159082024-01-14T12:53:19.913-08:002024-01-14T12:53:19.913-08:00Hi Mongosoco, I don’t think that there would be mu...Hi Mongosoco, I don’t think that there would be much difference if the starter were active. There’s a possibility that the dough would rise a bit faster, and it would also help ensure that you don’t over proof easily. However, other than watching it a bit more closely I don’t think you’d have to make any adjustments to the recipe. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-36430948869290298192024-01-11T21:36:53.125-08:002024-01-11T21:36:53.125-08:00Just curious, what would happen if you used peak s...Just curious, what would happen if you used peak starter instead? Mangosocohttps://www.blogger.com/profile/01190897621661057478noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-43529628751580442852023-12-23T00:27:17.613-08:002023-12-23T00:27:17.613-08:00Hi Lynn, arrowroot is very similar to tapioca, so ...Hi Lynn, arrowroot is very similar to tapioca, so the same advice would apply if you used arrowroot and tapioca, or just tapioca. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-17545911888303731362023-12-22T16:58:09.179-08:002023-12-22T16:58:09.179-08:00Would it be possible to switch out the potato for ...Would it be possible to switch out the potato for arrowroot? I don’t know if it holds better or not but it would give another ingredient?Lynnhttps://www.blogger.com/profile/07785275450234916596noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-87208915613586418172023-12-22T16:51:36.557-08:002023-12-22T16:51:36.557-08:00Yes, corn starch works well as a substitute for po...Yes, corn starch works well as a substitute for potato starch. If that doesn’t work you could try all tapioca, but tapioca doesn’t hold its shape as well and might not have as much height. If going all tapioca maybe reduce the total amount of starch and increase the millet by the same weight. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-4172850222443606252023-12-22T05:49:36.005-08:002023-12-22T05:49:36.005-08:00Hello! Is there a way to swap out the potato starc...Hello! Is there a way to swap out the potato starch/flour? Potatoes are a major intolerance of mine so I was wondering if something else might work?Lynnhttps://www.blogger.com/profile/07785275450234916596noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-40326228462541753722023-12-13T19:57:29.269-08:002023-12-13T19:57:29.269-08:00I have just tried this recipe with brown rice star...I have just tried this recipe with brown rice starter and brown rice for millet. It worked out well. The dough was a little more slack and wet, but it came out fine. I hope you like it!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-3352990233671033642023-12-13T16:22:32.441-08:002023-12-13T16:22:32.441-08:00Can I use brown rice flour instead of millet flour...Can I use brown rice flour instead of millet flour?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-70744058368577094662023-12-02T13:41:23.748-08:002023-12-02T13:41:23.748-08:00Hi Karen,
Thanks for pointing that out. Tapioca ...Hi Karen, <br /><br />Thanks for pointing that out. Tapioca flour and tapioca starch can be used interchangeably. I didn’t realize I’d used two different terms! I’ve edited for clarity. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-53765104629085050372023-12-02T10:28:35.717-08:002023-12-02T10:28:35.717-08:00Just making sure that this recipe calls for tapioc...Just making sure that this recipe calls for tapioca starch and tapioca flour?<br />Thanks!Karennoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-26541513378842913442023-11-13T23:01:33.753-08:002023-11-13T23:01:33.753-08:00niceniceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-13619280296649810632023-11-12T08:18:00.362-08:002023-11-12T08:18:00.362-08:00Hi Suzi, it was either a hydration issue or over p...Hi Suzi, it was either a hydration issue or over proofing. Climate and flour brands and grinds can change the amount of liquid needed in any bread recipe, but especially gf recipes. Try reducing the amount of water by 20g. If the dough was very warm or it was very warm in the kitchen, the bread could over proof pretty quickly in the second rise. It only needs to increase in size about 30%. Last time I made it this happened in 20 minutes! I was surprised but I baked it and it came out nice. I hope this helps!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-55295433528682807192023-11-11T05:50:56.103-08:002023-11-11T05:50:56.103-08:00Hi Gina, I have a question for you. Made your gf ...Hi Gina, I have a question for you. Made your gf sour dough discard bread yesterday and it was delicious. Followed your recipe exactly, my yeast was active, the boule increased in size but spread a lot under my cloche while baking. What would you attribute that too? Maybe too much liquid (I did use water for DF), over proof or underproof? Want to try again soon. Thank you for your thoughts.<br />Best,<br />Ssuzihttps://www.blogger.com/profile/07159722824898982735noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-39933191108827955262023-10-31T18:58:10.574-07:002023-10-31T18:58:10.574-07:00Hi FoodieJC and Jeannie,
The extra flour and suga...Hi FoodieJC and Jeannie, <br />The extra flour and sugar are added after the first rise so that the yeast doesn’t run out of food for the second rise. Gf dough tends to proof very quickly and has a hard time rising a second time without a bit more food for the yeast. As for the vinegar, it’s a natural dough enhancer. It improves the rise, but its effects wear off quickly so I chose to put it in for the second rise. I hope that answers your questions!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-25702658948827941822023-10-30T13:27:59.276-07:002023-10-30T13:27:59.276-07:00I had this same question.I had this same question.Jeanniehttps://www.blogger.com/profile/13051006033391889500noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-44261304275339914012023-10-25T14:09:23.517-07:002023-10-25T14:09:23.517-07:00Hello! I made this recipe for the first time yest...Hello! I made this recipe for the first time yesterday and loved the results! I’m super curious though how come the extra sorghum, apple cider vinegar, and Miller are added after the first proof. I’ve not seen that in a sourdough recipe and I’m curious. <br /><br />Thanks<br />JenniferFoodieJChttps://www.blogger.com/profile/00201420132621931003noreply@blogger.com