Comment on Gluten-Free Sourdough Starter by Rachel Course.
I love you recipes and have made and loved the wild yeast bread and sourdough without psyllium bread. I seem to be having a few problems at the moment and wondered if you could help me. After an initial great rise with my sourdough, it seems to have very few bubbles now. Ive been using organic brown rice flour and bottled water. It definitely doesn’t look like the thick active sourdough from your pictures. Is there something I’m doing wrong. My other question is that my loaves are very heavy (unlike the gluten free conventional yeast bread I made in the past). Is this something to do with my sourdough? Many thanks. I look forward to hearing from you.