I have a child with celiac, which ended my bread baking 15 years ago. However, the new GF blends are giving me hope that I can start making sourdough again. I have an active starter (5 days) and tonight used discard to make naan. Oh happy day!
Hurray! I'm glad your child will get to experience sourdough bread. The food scientists have come up with some great ways for people to eat when they need to avoid commonly used ingredients.
For a long time I made my own blends, but it was hard and expensive— and not always successful. There are so many excellent options now— even Oreo cookies have a delicious gf version.
That's so cool! Back when they were trying to diagnose my tummy issues (they decided it was IBS), I had to go on an elimination diet, which was pretty horrid, especially when I got to the no gluten phase. This was ten years ago, and most gluten-free options were do-it-yourself, pretty labor intensive. I'm glad things have improved!
Me, too!! And it works with the new flours, although it's not like the old school dough. It requires a gentle hand, no kneading, and a light touch. Boules are hard because there's no gluten structure. HOWEVER, a loaf pan works beautifully for sourdough sandwich bread. My daughter, now in her 30s, texted me to say she had just made a "killer grilled cheese sandwich" with my sourdough loaf. WOOT.
Favorite things for discard: focaccia and waffles.
Things I've learned: instead of milk, use powdered milk and carbonated water. Any extra bubble producing mechanism helps. Add powdered egg white (about 2 TBSP)--same reason. Buttermilk may also help. Let rise overnight in the refrigerator for the second rise. Then put into a cold oven. I get the best results that way.
King Arthur GF bread flour is the best, but get's pricey. I'm experimenting with regular GF flours (always add Xanthan gum to those). Namaste Perfect Flour blend is pretty good so far.
Saturday-but: "It's alive!" Bubbling volcanoes of fermentation make the kitchen smell like beer. Either that or brewhouses smell like bread. It's magical. A little flour + a little water + a little time = food. Not just any food, but a substrate for a million other edible joys in all the other food groups.
Despite the long-winded instructions, this recipe is actually pretty quick to put together. It does take twelve hours or so, but there is very little hands-on time involved, maybe fifteen or twenty minutes to mix everything up and ten minutes for all the other steps combined, not counting waiting around for rising and baking (when I have to be in the general proximity, but can be doing other things).
I agree that kneading is a lot of fun and a great way to work out frustration, but these days I need to multitask so I'm usually cleaning the most recent batch of the ever present dirty dishes or dealing with other household chores while my little robot hums away. It's a nice little, old robot, far more patient than I am! 😉
Bubbles, the sign of a happy sourdough culture! I thought about putting a drop under the microscope and adding a photo to the post, but decided that it might put some people off of eating sourdough if they could see the little beasties living inside the culture. I might go ahead and grab a picture and post it by itself in Notes, though. I've a curious mind, in more ways than one! 😂
In a disturbing kind of curiosity, I'd love to see that picture. Definitely post it to notes. Then maybe use a prompt for a little story? Cute monsters always work very well.
Especially cute little monsters that convince impressionable humans to ingest them... oh, you're right, that could turn into a nice creepy little tale! 🤯
You sure are right about people making bread during COVID. We never did but lots of people we know did. Your father-in-law is fortunate to have you. When I saw your photo of your robot and noted the labeling it reminded me of one of the best Far Side cartoons ever. https://www.pinterest.com/pin/71494712825739649/
That is a hilarious cartoon! If I remember correctly, I think that might have been a thing during the 90's, putting the name of the appliance right on the front. The more modern gadgets seem to be rather anonymous. I think my bread machine sort of looks like R2D2.
I have a child with celiac, which ended my bread baking 15 years ago. However, the new GF blends are giving me hope that I can start making sourdough again. I have an active starter (5 days) and tonight used discard to make naan. Oh happy day!
Hurray! I'm glad your child will get to experience sourdough bread. The food scientists have come up with some great ways for people to eat when they need to avoid commonly used ingredients.
For a long time I made my own blends, but it was hard and expensive— and not always successful. There are so many excellent options now— even Oreo cookies have a delicious gf version.
That's so cool! Back when they were trying to diagnose my tummy issues (they decided it was IBS), I had to go on an elimination diet, which was pretty horrid, especially when I got to the no gluten phase. This was ten years ago, and most gluten-free options were do-it-yourself, pretty labor intensive. I'm glad things have improved!
Me, too!! And it works with the new flours, although it's not like the old school dough. It requires a gentle hand, no kneading, and a light touch. Boules are hard because there's no gluten structure. HOWEVER, a loaf pan works beautifully for sourdough sandwich bread. My daughter, now in her 30s, texted me to say she had just made a "killer grilled cheese sandwich" with my sourdough loaf. WOOT.
Favorite things for discard: focaccia and waffles.
Things I've learned: instead of milk, use powdered milk and carbonated water. Any extra bubble producing mechanism helps. Add powdered egg white (about 2 TBSP)--same reason. Buttermilk may also help. Let rise overnight in the refrigerator for the second rise. Then put into a cold oven. I get the best results that way.
King Arthur GF bread flour is the best, but get's pricey. I'm experimenting with regular GF flours (always add Xanthan gum to those). Namaste Perfect Flour blend is pretty good so far.
Cool! Thank you for all the helpful tips!
Borrowed this post for a micro fiction. lol
Hmmmm... now I'm curious! Please let me know when it's posted!
Saturday-but: "It's alive!" Bubbling volcanoes of fermentation make the kitchen smell like beer. Either that or brewhouses smell like bread. It's magical. A little flour + a little water + a little time = food. Not just any food, but a substrate for a million other edible joys in all the other food groups.
Sounds awesome, I'm looking forward to reading it!
I've never done sourdough. Seems a bit daunting at first glance but I guess, like most things, once you get used to it... and yours does look tasty.
On the kneading front though I enjoy it. Good bit of pummelling does wonders for the wrists and the temperament, lol.
Despite the long-winded instructions, this recipe is actually pretty quick to put together. It does take twelve hours or so, but there is very little hands-on time involved, maybe fifteen or twenty minutes to mix everything up and ten minutes for all the other steps combined, not counting waiting around for rising and baking (when I have to be in the general proximity, but can be doing other things).
I agree that kneading is a lot of fun and a great way to work out frustration, but these days I need to multitask so I'm usually cleaning the most recent batch of the ever present dirty dishes or dealing with other household chores while my little robot hums away. It's a nice little, old robot, far more patient than I am! 😉
Yeah, that does make sense of course - time management!
And I have to say those bubbles look fab!
Bubbles, the sign of a happy sourdough culture! I thought about putting a drop under the microscope and adding a photo to the post, but decided that it might put some people off of eating sourdough if they could see the little beasties living inside the culture. I might go ahead and grab a picture and post it by itself in Notes, though. I've a curious mind, in more ways than one! 😂
🤣
In a disturbing kind of curiosity, I'd love to see that picture. Definitely post it to notes. Then maybe use a prompt for a little story? Cute monsters always work very well.
Especially cute little monsters that convince impressionable humans to ingest them... oh, you're right, that could turn into a nice creepy little tale! 🤯
I'll let you know when I get a chance to snap and post a photo of the little beasties.
You sure are right about people making bread during COVID. We never did but lots of people we know did. Your father-in-law is fortunate to have you. When I saw your photo of your robot and noted the labeling it reminded me of one of the best Far Side cartoons ever. https://www.pinterest.com/pin/71494712825739649/
That is a hilarious cartoon! If I remember correctly, I think that might have been a thing during the 90's, putting the name of the appliance right on the front. The more modern gadgets seem to be rather anonymous. I think my bread machine sort of looks like R2D2.