First sourdough loaf (gluten-free) and I’d love opinions
I’m a gluten-free baker and the last time I tried sourdough a couple years ago, it was fairly disastrous. I’m trying it anew and wanted to get some opinions. Gluten-free means it will be a bit denser but I still wanted to see how the subreddit felt about the crumb. Pulled the recipe from Wassembakes.
Bought a Dutch oven and been feeding my starter for the last month to get it matured. The whole process involved just mixing the hell out of the ingredients to get that structure like gluten naturally has. Into the preheated DO for close to a half hour and then took the lid off for the next half. It was really tempting to cut into it but I waited three hours and the taste is pretty good. My wife commented it’s not as tangy as she remembers but maybe that’s because it’s still a young starter.
280g Potato starch
200g Tapioca flour
174g Brown rice flour
100g Oat flour
16g Psyllium husk
3g Xanthan gum
9g Himalayan pink salt
Baking powder
13g Cane sugar
180g GF sourdough starter
630g Water
10g Olive oil