1. Home
  2. Login
  3. View Cart
  4. Checkout

Gluten-free sourdough starter for brown bread

Gluten-free sourdough starter for brown bread

Ref: 21


Gluten free
Organic


This pack contains enough sourdough starter when activated to make one large loaf of bread or to create a starter culture that given love and attention, will last forever! Full instructions and recipe included.


{SUMMARY}This sourdough starter has been created from Dove's Farm (TM) Gluten Free brown bread flour and is recommended for those who suffer from coeliac disease or gluten intolerance. The starter flour is a mixture of rice, potato, buckwheat, carob and tapioca flours with sugar beet fibre and xanthan gum. This mixture of flours produces a very active starter which is designed to be used in gluten-free recipes. It should be fed every 24 hours on a mixture of gluten-free brown flour and cooled boiled water.
{ACTIVATION}1 Empty the packet into a glass or plastic container of at least 250 ml capacity.
2 Add an equal volume of bottled or previously boiled and cooled water.
3 Stir to mix into a paste, and allow to stand in a warm place for 30 minutes.
4 Mix 25 g of flour and 25 ml of water together to form a paste and add to the starter
5 Stir the mixture and stand in a warm place until it has doubled in volume, usually 12 to 24 hours.

If the mixture appears foamy with bubbles on top, it is ready to incorporate into your bread recipe! If not, don’t worry, the starter can take longer to activate depending on how warm it is. If nothing has happened after 24 hours, feed it again with an equal volume of flour and water

{RECIPE}White flour 480g
Wholemeal flour 32g
Water 326g
Starter 108g
Salt 12g

Combine dry ingredients with water and starter at 20 C.
Knead the dough until firm and elastic, then cover and leave to rise in an oiled bowl until the dough has doubed in volume, around 2 hours at 20 C.
When the dough has risen, remove from bowl, punch down and fold. Allow to rise again (about 2 hours) then cut in half and shape into boules or batards. The bread can then be allowed to proved at room temperature for a further two hours or covered and proved overnight in a fridge to allow the flavour to develp fully.



Price: 5.99