Comment on Simple Sorghum Sourdough by Chantal.
Hi! I think I’ve answered you on YouTube already but here’s my answer to your questions: I’m so happy that you found tricks to help you troubleshoot your GF sourdough bread baking skills. The sorghum loaf is lower in starch than some other GF sourdough recipes. Adding a little more starch could help maintain the rise, although it could be other factors as well. Keep practicing and taking notes of anything you try, and you’ll see with time, each loaf will get better and better. You could play around with the total amount of liquids you add. Sometimes even just a little too much or too little can affect the overall rise. Always make sure your oven is nice and hot. Using a Dutch oven traps the steam, which helps with the rise. If your loaf changed in size after cooling, that does sound a little odd. If you’re interested, take a look at the Wild Yeast Bread recipe, trying that sourdough recipe might give you some additional tricks. It includes a little more starch: https://youtu.be/8EzbPsTZePw Thank you for your comment, I appreciate it! Chantal
Chantal Also Commented
Simple Sorghum Sourdough
Marianna – Thank you so much for your comment and rating! Have you baked another GF sourdough recipe yet? Do you bake GF for yourself? You could try this one: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/ and watch this video to help you: https://youtu.be/hnTmkqVnmiY?si=bdqDcDAevWtNWiYi. Let me know if you ever have any questions about other recipes on the blog.
Simple Sorghum Sourdough
Hi Piper! You can experiment with this recipe for sure! Try it both ways so you can taste the difference for yourself! It’s a great way to learn. Or test half the dough with the starter overnight and the other with the starter added the next day. Have you baked a GF sourdough bread recipe yet? The 7-inch recipe is also great to play around with. https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Simple Sorghum Sourdough
Hi Jessica! This loaf was created to be free of rice, but you can use rice flour (white or brown) if you prefer. I do have other GF sourdough recipes that include rice flour, the 7-Inch Boule is a great example: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/ And if you want to sub out the buckwheat flour in that recipe, you can replace it with sorghum flour, millet flour, almond flour (if not allergic), or add more GF oat flour.
Recent Comments by Chantal
7-Inch Sourdough Boule (GF/V)
What did you decide to try? Yes, in a pinch place the dough overnight in the fridge, no problem. When you take it out, you can leave it at room temperature for an hour or two or bake it if your oven is already hot.
7-Inch Sourdough Boule (GF/V)
Hi! Was that the first time you used your GF sourdough starter? If you got about an inch of rise, that’s pretty good. Did you sub or change any of the ingredients? GF sourdough won’t rise as much as regular bread when baking. Did you use a Dutch oven to help trap the initial steam or did you bake the dough in a bread pan?
7-Inch Sourdough Boule (GF/V)
Hi Debbie! You can for sure sub the tapioca with arrowroot starch or even more potato starch if that is better for you. Replace it by weight.
How to Make Grain-Free Bread
Hi Rose! The reason for the overnight rest is to help the ingredients breakdown to make the bread easier to digest. You can make the recipe without this step. You can bake the dough in a regular bread pan, if that’s all that you have. I miss this bread, I’ll try and bake one tomorrow without the overnight rest and I’ll bake it in a bread pan and report back. It should be fine if you try it before me. If you have a bread pan with lid, you could cover the dough for half the baking time.
Banana Sourdough Seed Loaf
Hi Ann! I think using sorghum flour instead of oat flour for 1/2 cup should be fine. Alternatively, almond flour would work too if you’re not allergic to nuts.