{"id":1306,"date":"2023-09-19T10:15:30","date_gmt":"2023-09-19T10:15:30","guid":{"rendered":"https:\/\/freefoods.digitalstorm.co.uk\/?p=1306"},"modified":"2024-03-14T14:43:48","modified_gmt":"2024-03-14T14:43:48","slug":"hints-and-tips-for-successful-gluten-free-sourdough-bread-baking","status":"publish","type":"post","link":"https:\/\/www.freee-foods.co.uk\/hints-and-tips-for-successful-gluten-free-sourdough-bread-baking\/","title":{"rendered":"Hints and Tips for Successful Gluten Free Sourdough Bread Baking"},"content":{"rendered":"\n

Although sourdough bread baking requires time and patience, once your starter is established you can bake some fabulous, tasty loaves using FREEE Flours<\/a>. There are three main steps in sourdough baking;<\/p>\n\n\n\n

1. The Sourdough Starter<\/h4>\n\n\n\n

The key to rising your loaf is creating your gluten free starter. This is a flour and water paste that must be refreshed daily by adding or \u2018feeding\u2019 small amounts of flour and water for several days. The aim over these days is to capture the wild yeasts which will eventually help raise your loaf.  <\/p>\n\n\n\n

2. The Sourdough Ferment<\/h4>\n\n\n\n

Once your starter is active, it can be used to make a gluten free ferment for the second stage of gluten free sourdough bread baking (see the notes below for how to tell when your starter is ready to begin bread baking). At this crucial stage some of the starter is removed and a larger quantity of flour and water is added to help condition the starter for bread baking.<\/p>\n\n\n\n

3. Sourdough Bread  <\/h4>\n\n\n\n

In the last stage, flour is added to an active ferment to create the bread dough, which is left to prove then baked.<\/p>\n\n\n\n

The amount of time needed for each stage can vary depending on a combination of several factors, including the temperature of the starter or ferment, when it was last fed and watered, the vigour of the wild yeast activity and the room temperature. The overall process can take several days so keeping a note of starter feeding times or using our Gluten Free Sourdough Starter Table<\/a> <\/a>can be helpful.  <\/em><\/p>\n\n\n\n

Don\u2019t be disappointed if your first sourdough bread isn\u2019t perfect because much like making pancakes, the first attempt isn\u2019t always perfect. But with a little practice, you will become familiar with the effects of temperature and time at each of the stages and learn how to control these to make great gluten free sourdough bread.<\/p>\n\n\n\n

Sourdough Starter Top Tips: <\/h3>\n\n\n\n