Gluten-free Gourmand

Introducing my latest gluten-free sourdough creation, this bread is very soft, fairly sour, high in whole grains, and has a strong rye-like flavor.  It's going to make a great Reuben sandwich! Ingredients and Equipment  Here’s a list with affiliate links to some of the products I used in this recipe: Emile Henry Bread Cloche Ivory Teff flour Brown Teff Flour  Light Buckwheat Flour Oval bannetons for a batard Kitchenaid Artisan Stand Mixer Kitchenaid glass bowl  Replacement Kitchenaid attachements   Lame for scoring Of course, you don't need a pantry full of new equipment to be able to make this recipe. You can easily mix by hand in a regular mixing bowl, and bake in any lidded vessel that's rated for high heat. Marbled "Rye" Style Sourdough Bread Recipe First Mix: 20 min First Rise: about 12 hours Second Mix and shape: 10-20 min Second Rise: 2-5 hours   Make two doughs simultaneously in separate bowls. Dark Dough: Mix the dry ingredients together: 65g ...

 Soft, fluffy bread imbedded with dollops of cheddar and rings of spicy jalepeño is perfect for making sandwiches or eating on its own with butter or olive oil. The base for this recipe is my famous Mild Country White Sourdough Bread , which was borne of the pandemic sourdough craze and seems to have legs.  It's the top post on my site most months and people have been using it as a base for many modifications.  Here I took some of the most popular modifications and then added cheddar and jalapeño inclusions to boot. Modifications from the original include: Slight reduction in starch content Increase in starter amount Decrease in total rise time Dough is easier to handle and shape It's even great without inclusions: Thanks go to: Michael Hollesen of OhAh Glutenfree for showing me that a big rise is possible in GF baking, and all the readers who have commented on the recipe and shared ideas with me, particularly on Roman Jan's Gluten-free Bread Home Baking Facebook group a...

Growing up, my dad would bake a loaf of sourdough every weekend. I loved that bread. It was nice and tart.  When we’d take trips to San Fransisco we’d get some local bread and compare to my dad’s.  The sourness level was comparable. Of course I was biased, but I thought my dad’s bread was just as good. About 12 years ago I started trying to recreate my dad’s recipe in a gluten free version. I’ve done a lot of research on the topic of sourness in sourdough in order to reverse-engineer my dad's San Fransisco style sourdough recipe to make it gluten free. There is more info out there about wheaten/rye baking so that became the basis of most of my research. There are a lot of factors in the flavor of your home-baked sourdough product: the starter, the method, and the ingredients. Starter You don’t necessarily have to create a special starter for sour bread.  However, there are a few things that might help. Use the starter after peak, even well after its optimal window for yea...

The traditional way to create a starter can take a few weeks to a month to have a usable culture. A science-minded professional baker, Ian Lowe of Apiece Bakery, has figured out a way to accelerate the process to have a viable and very beautiful tasting culture in just 3-7 days. Using heat and hydration it’s possible to speed up the fermentation to get through the “bad bacteria” phase in just 48 hours, leaving you a usable culture on the third day with some luck. I created my starter on a Tuesday and I baked with it on that Friday with great results. I first came across this method in a post on The Fresh Loaf by the contributor Ars Pistorica, AKA Ian Lowe. I’ve been using this method ever since I first read about it in 2013. He used whole wheat and/or rye, but says the method can be used with "any cereal, pseudo-cereal, or tuber flours." It’s not the only way to accelerate the first stages of creating a starter, but this is how I’ve adapted this method to various gluten...