Monday, 12 January 2009

Day one of gluten free sourdough

Based on the recipe from Andrew Whitely, I have started my own sourdough as part of the sourdough challenge. It only takes 4 days to create this natural leven and then I can get baking. Day 1: Mix 30g of brown rice flour with 40g of water (at just warmer than body temperature) in a large pastic container and cover with a polythene bag or clean tea towl.

Leave the mixture in a warm room - mine was left in our lovely warm office. Peeking at it on my desk during the day, it quickly began to smell of yeasty bread - evidence of the natural yeasts abundant in the brown rice flour. It quickly became more viscous, like thick double cream and tomorrow, I'll be adding more rice and water to it... Home made gluten free bread here we come!

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