Comment on Gluten-Free Sourdough Starter by Christine Marshall.
HI,
thanks for the reply. Yes I baked Sour Dough bread for years in San Francisco. So this new altitude andd humidity thing (or lack of it) is a pain. I have grown a nice healthy Gluten Free Starter – after playing with the recipe and reading volumes on High Altitude cooking. I ended up going with my gut instinct on its consistency and was able to make one decent baguette. I felt they were too wet so added additional rice flour to one and GF All Purpose to the other. The All Purpose gave a better rise and open texture Not so much a loaf.They smell great but would make excellent door stops. I’m thinking that next try I’ll add some yeast. In fact at the moment the GF starter is healthier than the reg sourdough starter.
As of yet I have not played with the temperature or time other than eyeballing and knocking on the crust. It definitely is an experiment.
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Gluten-Free Sourdough Starter
Do you have any suggestions for High Altitude GF Sourdough starter and bread?
