Comment on Wild Yeast Bread (GF/V) by Chantal.
Hi Stan! I’m so happy to hear that you’ve been baking Wild Yeast Bread recipe! As for the stickiness, you could try leaving the loaf in the oven for an extra 10-15 minutes with the oven turned off once the loaf is ready. Or wait longer (overnight) before slicing it? Do you bake with steam and in a Dutch oven? If so, that’s great! In all honesty, I can bake the same recipe 5 times, and the outcome can vary based on the weather, the ingredients I use, the temperature of my oven, etc. The best tip I can offer is to keep baking and practicing, and eventually, something will click, and your loaf will be just perfect! Great work!
Chantal Also Commented
Wild Yeast Bread (GF/V)
Thank you, Jennifer, for your feedback and rating! Next you’ll have to try the smaller 7-inch Boule recipe to compare which one you like best! https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Wild Yeast Bread (GF/V)
Hi Amanda! You can replace the sorghum flour with more light buckwheat flour and some GF oat flour (if you can consume it). Other alternatives are teff flour, more brown rice flour, almond or sunflower seed flour, or even millet flour. Ideally, replace it with another GF that is lighter in texture or sub with a combo of 2 to 3 other GF flours. There’s also quinoa, coconut or chickpea to consider, but I would only add a smaller quantity of either as they can be denser. Would you consider trying a smaller recipe to start? Link to smaller 7-in Boule: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/ I made a version of this sourdough bread recipe a couple of days ago, and I switched up the GF flours and even baked it in my bread machine, and it turned out beautifully. Please note that whatever changes you make, you may need to adjust the liquids. Some ingredients are more absorbent. Replace ingredients in grams for best results. Let me know if you have any questions.
Wild Yeast Bread (GF/V)
Thank you, Robyn! I love hearing stories like yours! I’m guessing that Kefir would be similar to using creamy buttermilk in a bread recipe? Thank you for sharing!
Recent Comments by Chantal
7-Inch Sourdough Boule (GF/V)
Hi Ziv! Have you played around with testing making bread with the ingredients that are safe for you? Let me know what you’ve tried and I will do my best to help you. I just found your message today. Sorry for the late reply.
7-Inch Sourdough Boule (GF/V)
Hi Kaitlyn! Can he consume yeast, sorghum or millet flour and starches (tapioca and potato starch)?
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Hi John! You can mix the sugar with the psyllium mixture if you want. What kind of yeast did you use?
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If the recipe says warm water 100-110°F water is great!
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Yay! I’m so happy you tried this recipe, Joanna and that you liked it! Thank you for your feedback and rating!
