So after 3 months of searching and reading & causing enormously long threads on the cookingtf forum: We have success. Gluten-free bread worthy of a sandwich. if you have any experience with gluten-free breads you will know that they are either incredibly crumbly or really thick & solid. Either way: NOT sandwich worthy (& for home-made doesn’t last longer than 12hrs before it’s stale & uck).
For the past week I have been attempting to catch wild yeast as per a new book i just got wild fermentation. I had some success and then some near-failures, but yesterday (after some tips from the forum) “i” brought it back to life!
Then today using a recipe from an amazing gfcf food blogger (almost everything free sourdough bread), which uses principles from another book i just recently read: a soft, tangy, chewy..yummy…gluten-free brown rice flour sourdough bread was created!!
It is a TAD too ‘tangy’, but i was desperate for a final product so i didn’t let it ‘rise’ in the fridge. Rising on the counter is faster, but produces a more sour taste (as does keeping your starter on the counter vs. in the fridge i learned this week). The next loaf will be planned ahead and risen for a few days in the fridge. Oh happy day…sandwiches!
I have pictures, but as mentioned in the previous post (if it’s still there) i’m a dummy & can’t figure out picture sizing on this newfangled wordpress.
Soon ‘wild’ sour kraut is going to be fermenting in the kitchen…and we had ogi for breakfast.
So that’s where i’ve been…my nose stuck in books, the kitchen and the computer.