Comment on 7-Inch Sourdough Boule (GF/V) by Milena.
Hi bakers, I followed Chantal’s recipe for the sourdough starter with brown rice first. Then I went ahead and made two loaves. My first time, I baked it in the cake form and used all the ingredients except for the marple syrup, I had Agave syrup at home and I believe that worked as well.
On my second, I added pumpkin and sunflower seeds for more texture but also hoping that it will mask the psyllium husk flavour which it did quite well. I took both to a tasting event and it was well received, we did not need to toast it as it was purely delicious. We had hummus and cheese as well as falafel with it.
I did not use a stand mixer and the crumb was super open.
