Hello Chantal, I tried my hands at your gluten free …

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Comment on Wild Yeast Bread (GF/V) by Fernando Rendina.

Hello Chantal, I tried my hands at your gluten free sourdough (and gluten free bread in general) for the first time on Sunday, when I made it for my brother in law. Truthfully, I did not have a ton of expectations since the behavior of the dough and all that is SO different from wheat based sourdough. But it turned out very good. I also made some brown rice starter for it and that turned out well as well. I had a question about the bulk fermentation process. This one did not rise very much (again, comparing to wheat based sourdough), even after 6 hours. Do you do that part in a chamber at a certain temperature? Do you ever do that in the fridge as I have seen done for other sourdoughs? Your pics and video show it rising quite a bit, so I was wondering if you have any tips for that.
Thanks very much for all you have here. I will definitely make more if your recipes!

Fernando Rendina Also Commented

Wild Yeast Bread (GF/V)
Hello Chantal,

Looks like my comments are not being posted for some reason…

Anyway, let me try one more time! I tried my hand at making this recipe for GF sourdough for my brother in law and it turned out great for being the first time! the rise in the oven and after fermentation was not a lot, so I was not expecting much, but the crumb was good and it tasted great.

I made two loaves now and they are bulk fermenting as I write this. Speaking about bulk fermentation, I have a question about that. As I mentioned , mine rose very little and I am not sure if it was due to my starter (I watched your other video on that) not being too active or not…. It’s the first time making a GF starter so I do not know what to expect, as it looks and behaves differently from a wheat based one. Do you let them sit in a fermentation chamber at a certain temp or not? These loaves are sitting in the oven with the light on, so I will see if that makes a difference, but I would love some tips for this and for keeping the starter vigorous.

It looks like you have a ton of recipes, so I will try my hand at more of them later. Love your videos, what you are doing and I am also vegan, so that is the icing on the cake.



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