Sauerteig glutenfrei, einfach gemacht, einfache Anwendung!
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From June 5th the time
From June 5th the time has come. My most popular bread recipes are finally available in a book from GU. In it you will also find, exclusively, my best unpublished recipes.
"Fresh bread" - quicker and easier than ever:
- Hardcover https://amzn.to/3ZStB1h
- Kindle https://amzn.to/3yJyJIT
Making gluten-free sourdough is not much different than making sourdough from gluten-containing flour.
The consistency is different and the gluten-free sourdough doesn't rise as much.
Nevertheless, it makes your bread juicier, softer and keeps it fresh for a long time.
For the first 7 days, the sourdough stays outside all the time and doesn't go in the fridge!
Day 1: 75g whole grain rice flour + 75 - 85 ml water
Day 2: stir
Day 3: 50g whole grain rice flour + 50 - 55 ml water
Day 4: 50g whole grain rice flour + 50 - 55 ml water
Day 5: 50g whole grain rice flour + 50 - 55 ml water
Day 6: 50g whole grain rice flour + 50 - 55 ml water
Day 7: Sourdough is ready and ready to use
The sourdough is ready - now what?
When the sourdough is finally ready, you can use it immediately.
Depending on the recipe, take out the required amount of sourdough and add the removed amount back in.
This means that if you take 50g of sourdough, you add 25g of water and 25g of rice flour again.
And then you just put the glass back in the fridge! Until you need sourdough again. If you don't bake for a while, no problem, but you should still feed your sourdough after 2 or 3 weeks at the latest (add flour and water) so that it always stays fresh.
So you always have enough in stock and it always stays fresh.
What to pay attention to?
Work clean! It is best to boil your glass beforehand, as well as the water and utensils.
If your glass gets dirty from stirring, you can easily change it.
Of course, you can also use something other than rice flour for your gluten-free sourdough. For example wholemeal buckwheat flour, brown millet flour, quinoa flour or you can also mix different types of flour.
You only have to pay attention to one thing, the specified amount of water is a guideline!! The consistency differs depending on the type of flour and the manufacturer. Orientate yourself to the consistency in the video. It may well be that you need more water or a few milliliters less. If your dough is too runny, add a little less water next time. If it's too firm, add more water accordingly.
If water settles on the bottom or on the dough, that's completely normal, just stir!
"Fresh bread" - quicker and easier than ever:
- Hardcover https://amzn.to/3ZStB1h
- Kindle https://amzn.to/3yJyJIT
Making gluten-free sourdough is not much different than making sourdough from gluten-containing flour.
The consistency is different and the gluten-free sourdough doesn't rise as much.
Nevertheless, it makes your bread juicier, softer and keeps it fresh for a long time.
For the first 7 days, the sourdough stays outside all the time and doesn't go in the fridge!
Day 1: 75g whole grain rice flour + 75 - 85 ml water
Day 2: stir
Day 3: 50g whole grain rice flour + 50 - 55 ml water
Day 4: 50g whole grain rice flour + 50 - 55 ml water
Day 5: 50g whole grain rice flour + 50 - 55 ml water
Day 6: 50g whole grain rice flour + 50 - 55 ml water
Day 7: Sourdough is ready and ready to use
The sourdough is ready - now what?
When the sourdough is finally ready, you can use it immediately.
Depending on the recipe, take out the required amount of sourdough and add the removed amount back in.
This means that if you take 50g of sourdough, you add 25g of water and 25g of rice flour again.
And then you just put the glass back in the fridge! Until you need sourdough again. If you don't bake for a while, no problem, but you should still feed your sourdough after 2 or 3 weeks at the latest (add flour and water) so that it always stays fresh.
So you always have enough in stock and it always stays fresh.
What to pay attention to?
Work clean! It is best to boil your glass beforehand, as well as the water and utensils.
If your glass gets dirty from stirring, you can easily change it.
Of course, you can also use something other than rice flour for your gluten-free sourdough. For example wholemeal buckwheat flour, brown millet flour, quinoa flour or you can also mix different types of flour.
You only have to pay attention to one thing, the specified amount of water is a guideline!! The consistency differs depending on the type of flour and the manufacturer. Orientate yourself to the consistency in the video. It may well be that you need more water or a few milliliters less. If your dough is too runny, add a little less water next time. If it's too firm, add more water accordingly.
If water settles on the bottom or on the dough, that's completely normal, just stir!
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