Comment on Gluten-Free Sourdough Without Psyllium by Keith Williamson.
Good afternoon!
I’m planning on starting my first GF sourdough starter in the morning and doing research on “the rest of the process”. Has anyone tried this recipe with a GF 1-to-1 flour? We don’t have many (any) other GF flours on hand and can’t get to the store right now.
Thanks!
Keith
Keith Williamson Also Commented
Gluten-Free Sourdough Without Psyllium
Hey,, Chantal!
Thanks for the reply! So…quick update. I spent the week using the 1-1 flour to get a starter going (following your PDF directions) and it seemed to go well. I got clear liquid, bubbles and that pleasant sour aroma. I did have to add a little more water than the directions called for a couple of times. It probably amounted to 1/3 cup of water extra over the course of the week.
Today, I followed the recipe above (Opt 2 White/Brown flour). Again, I had to add an additional 1/2 cup of water as I was mixing the ingredients to get all the dry ingredients incorporated. I’ve just pulled the first loaf out of the oven and let it cool! It’s very tasty, but also the inside is quite sticky. It’s baked (so not runny or doughy), just really sticky. Any thoughts?
Overall – I’m SUPER excited about how it turned out and can’t wait to bake another loaf. I think I have enough starter to do that in the morning!
