Comment on Gluten-Free Sourdough Without Psyllium by Maria.
Hi, I just tried this recipe and it took 8 hours for the dough to rise an inch. Then it fell flat again in the oven! It’s currently quite cold in my location. I know the my ingredients are all fresh and I did have bubbles in my glass bowl before I transferred to the tin for the final rise. Did I let it prove for too long? Should I try again by letting it prove in a warm oven? Cheers!
Maria Also Commented
Gluten-Free Sourdough Without Psyllium
Hi Chantal! Thanks for replying. I’m using option 2 with he rice flours. I tried again today and let it rest for only 2 hours on my warm stove. The batter got bubbly but didn’t rise at all. It rose maybe 1cm in the centre after baking so we have some improvement from the first time. Not sure what to try next? I don’t have Sorghum but I have Buckwheat flour. Maybe I should try the option 1 ingredients?
