Tag: sourdough

Cooking Creations

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What is your favorite hobby or pastime?

The past couple of years have been bliss in the kitchen. I have embraced cooking more and eating out less.

Prep and new recipes have become my new favorite pastime. This may sound cliche but it really does help make the week and clean eating easier. If I don’t plan I will splurge and regret it.

Whenever I cook now I think ahead about my meal plan and what I can do when I have a few extra moments so that way when I am tight on time I can grab and cook or reheat and eat.

One of my favorites to prep ahead is bread. There is nothing like homemade, fresh bread. Recently I ventured into gluten free sourdough bread. To my surprise it was a success.

I make an exceptionally delicious regular sourdough bread so I thought, let’s try gluten free. I have family and colleagues with severe gluten intolerance so with the holidays coming up and potluck it’s a good time to explore a gluten free recipe.

If you are interested, you can find it here. It is easier than regular sourdough.

Gluten Free Sourdough Bread.pdfDownload

Mixing Style

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Perfecting sourdough takes practice. Even when you think you have it down to a science you may have a loaf surprise you.

Taken before heading to the oven

This loaf is from my active starter recipe and fully proofed. It is stiffer than usual and only two small tweaks are the difference.

1. A wooden spatula was used to mix instead of the stiff silicone spatula in this photo.

2. I mixed some of my starter, salt, and flour together to create a well for the water in the middle.

Typically I add the water third then the flour last. Could this small variance make such a difference??!!

Bread described in front vs bread in back mixed my typical way

This loaf is cooling so I cannot cut into it for a few hours. I am eager to cut both loaves to compare the crumb. Right off the front loaf is a perfectly round shape where the traditional mixed loaf took a looser form.

Similarly, when mixing in a stand mixer the loaf takes a stiffer form. I found there were less air pockets and the loaf was a smidge denser.

Sourdough bakers vary in how they mix so I wanted to share this for insight. What is your preferred mixing method with your loaves?

I’ll share the crumbs once ready.