Thank you so much for this lovely recipe, I have tried so many GF SD bread recipes, and all were mostly failures as too dense or just a mess. This is not only one of the simplest to make, but also has by far the best texture, taste and flexibility in terms of hydration. I have made this recipe multiple times with great success and have now started to experiment with it in different ways. Your channel is great and is underrated. Please keep posting more great recipes.❤
Thank you so much for your lovely comment🙏 I’m so glad you’re finding success with it and please share your upgrades to the recipe! Experimenting with recipes is so much fun!
@risingtraditions I started using a new boosted starter with a bit of water Kefir (credit to Sharon Kane) and it increased the rise significantly with very nice open bread crumb. Regardless, finding the right hydration is a trial and error process as every flour has different water absorption levels. In addition, I'm trying to incorporate more protein using egg white protein powder which should aid in structure and texture, gluten is a protein after all. I wonder if it is possible to make it dairy free somehow without compromising the texture.
That sounds very interesting about the kefir. Yeah, gluten free batters/dough can tolerate fairly high hydration. I’m not dairy intolerant, so don’t experiment much with alternatives there. Thanks for sharing.
do you take it out, feed it and wait for 12 hours, or take it out of the fridge for 12 hours and feed it? Sorry I'm really struggling right now with a starter I got at a course, I just found your video and hope now I may be on the right track. My loaves are so dense and sticky on the bottom half and a huge air hole on the top half. I'm using a thermomix to mix, wonder if this needs to be modified when using thermomix compared to a kitchen aid? I was told 5 minutes, scrape the sides and another 5 minutes. TIA!
Totally understandable! Take it straight from the fridge and feed immediately and keep feeding until it’s doubling. It sounds like your starter might not be active enough. Your starter needs to be doubling before it will rise your bread. A timeline might look something like this: take it out from fridge and feed it the morning. Feed it again at lunch. In the late afternoon check it again. It should smell pleasantly acidic and if you run a spatula through it, the bubbles should be obvious. If it’s not doubling, don’t panic. Feed it again and leave it out overnight at room temperature and see how it’s looking in the morning. Sometimes you just need to keep feeding your starter until it becomes strong. When it’s strong, it won’t take long to rise. I can’t comment on thermomix, but it does help tremendously to whip air into the batter thoroughly at the end. All the best.
I tried many years ago to make starter, after failing several times, I just gave up. It was only when l was given a very active starter and an easy recipe to follow that l decided not to give up until l nailed it. What’s often not spoken of enough is the steep learning curve in sourdough bread making. Not to mention Gluten Free Sourdough! This is why l recommend buying a starter and beginning from there. It will probably take several months to get all the variables just right before your bread starts coming out amazing. But it totally worth the effort l promise! Don’t let that discourage you, instead let it motivate you. Where are you at on your sourdough journey? Did you begin by making starter yourself, did you buy one or were given some?
Yes, should do. Other subs for buckwheat could be millet, sorghum or even oat. Although with caveat, this loaf needs the balance of 2 starch and 2 wholegrain flours for optimum texture.
I had a look at all 3 products and their ingredients. Bobs or Pamela’s both contain wholegrain as well as starch flours, which you could try to substitute in this recipe. They also both contain gums, which is fine and common. In which case you might want to decrease the psyllium husk in the recipe to 10g. I use individual flours for most of my recipes, as it allows greater control of taste and texture in most recipes. It also saves money in the long run. Hope that helps. 🙂
I usually take mine out of fridge 12 hours before and feed it, but if you keep your starter at room temperature and it’s active, you can feed and use the starter right away. Yeah, it does take time, but the flavour is unmatched. I can’t even eat store bought bread now, we’re too used to the good stuff!
@risingtraditions so the starter just needs overnight and it's good to go? I'm finding it confusing. How long do I 'feed' it, how many days, till I can use it to make the sourdough?
I can see now how it would be confusing! So you either have to create your own starter from scratch, which could take a week or longer to be strong enough to rise bread. Otherwise, you buy a starter culture online, it’s active or can be activated once you receive it. If you do buy one, It would probably take a few days to get really active for bread making. The video does not cover creating a starter from scratch.
Thank you so much for this lovely recipe, I have tried so many GF SD bread recipes, and all were mostly failures as too dense or just a mess.
This is not only one of the simplest to make, but also has by far the best texture, taste and flexibility in terms of hydration.
I have made this recipe multiple times with great success and have now started to experiment with it in different ways.
Your channel is great and is underrated. Please keep posting more great recipes.❤
Thank you so much for your lovely comment🙏 I’m so glad you’re finding success with it and please share your upgrades to the recipe! Experimenting with recipes is so much fun!
@risingtraditions I started using a new boosted starter with a bit of water Kefir (credit to Sharon Kane) and it increased the rise significantly with very nice open bread crumb. Regardless, finding the right hydration is a trial and error process as every flour has different water absorption levels.
In addition, I'm trying to incorporate more protein using egg white protein powder which should aid in structure and texture, gluten is a protein after all.
I wonder if it is possible to make it dairy free somehow without compromising the texture.
That sounds very interesting about the kefir. Yeah, gluten free batters/dough can tolerate fairly high hydration. I’m not dairy intolerant, so don’t experiment much with alternatives there. Thanks for sharing.
YUM! Thank you
I love your cat apron!! 🐱🐱🐱
Thank you!! My mum made it for me 😻
do you take it out, feed it and wait for 12 hours, or take it out of the fridge for 12 hours and feed it? Sorry I'm really struggling right now with a starter I got at a course, I just found your video and hope now I may be on the right track. My loaves are so dense and sticky on the bottom half and a huge air hole on the top half. I'm using a thermomix to mix, wonder if this needs to be modified when using thermomix compared to a kitchen aid? I was told 5 minutes, scrape the sides and another 5 minutes. TIA!
Totally understandable! Take it straight from the fridge and feed immediately and keep feeding until it’s doubling. It sounds like your starter might not be active enough. Your starter needs to be doubling before it will rise your bread. A timeline might look something like this: take it out from fridge and feed it the morning. Feed it again at lunch. In the late afternoon check it again. It should smell pleasantly acidic and if you run a spatula through it, the bubbles should be obvious. If it’s not doubling, don’t panic. Feed it again and leave it out overnight at room temperature and see how it’s looking in the morning. Sometimes you just need to keep feeding your starter until it becomes strong. When it’s strong, it won’t take long to rise. I can’t comment on thermomix, but it does help tremendously to whip air into the batter thoroughly at the end. All the best.
@@risingtraditions thank you, I will try that
I can’t have buckwheat flour, will millet or chickpeas flor work?! Thank you
Millet works wonderful in this bread. I don’t use Chickpea flour so cant recommend that, but you could try. ☺️
I tried many years ago to make starter, after failing several times, I just gave up. It was only when l was given a very active starter and an easy recipe to follow that l decided not to give up until l nailed it. What’s often not spoken of enough is the steep learning curve in sourdough bread making. Not to mention Gluten Free Sourdough! This is why l recommend buying a starter and beginning from there. It will probably take several months to get all the variables just right before your bread starts coming out amazing. But it totally worth the effort l promise! Don’t let that discourage you, instead let it motivate you.
Where are you at on your sourdough journey? Did you begin by making starter yourself, did you buy one or were given some?
Would it work if i replaced the buckwheat flour with brown rice flour?
Yes, should do. Other subs for buckwheat could be millet, sorghum or even oat. Although with caveat, this loaf needs the balance of 2 starch and 2 wholegrain flours for optimum texture.
Do you recommend any premade gluten free flour blends?? Like Pamela’s or Bobs or Caputo??
I had a look at all 3 products and their ingredients. Bobs or Pamela’s both contain wholegrain as well as starch flours, which you could try to substitute in this recipe. They also both contain gums, which is fine and common. In which case you might want to decrease the psyllium husk in the recipe to 10g.
I use individual flours for most of my recipes, as it allows greater control of taste and texture in most recipes. It also saves money in the long run. Hope that helps. 🙂
How long do you need to make starter before making the actual sourdough? Quite a time consuming process!
I usually take mine out of fridge 12 hours before and feed it, but if you keep your starter at room temperature and it’s active, you can feed and use the starter right away. Yeah, it does take time, but the flavour is unmatched. I can’t even eat store bought bread now, we’re too used to the good stuff!
@risingtraditions so the starter just needs overnight and it's good to go? I'm finding it confusing. How long do I 'feed' it, how many days, till I can use it to make the sourdough?
I can see now how it would be confusing!
So you either have to create your own starter from scratch, which could take a week or longer to be strong enough to rise bread. Otherwise, you buy a starter culture online, it’s active or can be activated once you receive it. If you do buy one, It would probably take a few days to get really active for bread making. The video does not cover creating a starter from scratch.