Diving into bread again

I stopped eating bread about 8 years ago after my chiropractor mentioned I might be sensitive to wheat.  You would think it would have been hard for me to let go of all bread products (especially croissants and other awesome pastries I would eat in Belgium), but I am the kind of person that either does something or not. So, I dove right in.  At first, I ate gluten-free breads since I was used to having sandwiches for lunch (I mean what else could I eat on the go while in college?!). Then, I became raw vegan in May of 2007 (until 2012) and I let go of everything that was processed and refined. My diet consisted of nuts, veggies, and fruits for several years…but that is a story for another time. Let’s get back to bread.

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My first gluten-free sourdough breads

I have recently been playing with Gluten-free Sourdough starters, since Taproot released the issue “Bread”  last November. One of the first articles  I read, was Tara Baker’s Gluten-Free & Sourdough: A heavenly Match. I learned so much about making sourdough starters from her. I attempted my first gluten-free sourdough starter shortly after reading her article but it never seemed to grow as much as she described. I did make her bagel recipe with the started but they didn’t rise much and were quite dense. Then in the spring, I started allover again with brown rice, water, and coconut milk kefir and within a week I had a strong bubbling starter. I used it to make her pizza recipe and fell in love with its taste and lightness.( Before trying this pizza crust, I would make nut based ones but they always felt so heavy in my stomach even though there were delicious).

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The loaves the night before

Last week, I decided to make gluten-free sourdough bread after eyeing this recipe for a while:  Gluten-free Sourdough Whole Grain Boule by Cultures for Health (my favorite source for any fermentation recipes and supplies).  I let the dough rise for 12 hours, shaped it before going to bed and left the two loaves in the oven overnight. By morning, they had merged together and kinda deflated, so I re-kneaded them and reshaped them. I then let them sit at room temperature for 2 hours and baked them at 400 F for 35 minutes. I checked the inside temperature and it had reached the required 190 F. However, once we cut into the bread that night we realized that some of it was still moist. It still tasted wonderful in sandwiches, especially once toasted in the cast iron on high. It was nice to have bread for three days…I have realized that I really love that sour taste (I usually let my pizza crust dough rest for 3 days before baking it).

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The dough starting to rise above the glass dish

Soap Maker | Atlanta