Where there’s a mill there’s a way… Old proverb
When most people think “gluten-free”, they think that quality bread is no longer an option. The Free From Fruit Yeast Sourdough is a recipe method I developed when I learned that I had multiple food allergies: gluten, dairy and soy. I was also a little sensitive to commercial yeast.
I had been successfully making sourdough bread for many years for my family, but when I had a new baby who started to be interested in bread, but had to be kept glutenfree, I decided I had to do something…To continue eating bread and being able to give bread for my baby, I tried to find a bread that used minimally processed organic ingredients, ingredients that had no chemicals, and ingredients that were not created in a laboratory.
The Free From Fruit Yeast Sourdough starter is based on and fed with natural fruit yeast. To cultivate fruit yeast, I fill a Mason jar full of organic fruit pieces with spring water, keep it loosely covered away from direct sunlight for five days. After five days I sieve it and there it is, fruit yeast…I feed it with my glutenfree grain and starch flour mix (sorghum, corn, buckwheat, potato, arrowroot and rice), equal weight of flour to the weight of liquid. I continue feeding it three times a day with 50 g of flour and 50 g of fruit yeast.
If the volume can not be handled, I discard some of the mixture. Then I continue to feed it twice a day for another five days. After this the starter can be fed with spring water, but if fed with fruit yeast once a week, it will retain its unique character.
The method of free from sourdough baking is not really different from the fundamental ways of classic sourdough baking. It needs starter/yeast, flour water, salt and love!
The mill of the gods grinds slowly, but it grinds exceedingly fine. Old proverb
Basic Free From Sourdough Bread
For the levain the evening before baking mix:
500 ml water
1 tbsp brown sugar
100 ml sourdough
50 g corn flour
50 g buckwheat flour
100 g rice flour
50 g millet flour
Cover the bowl with a clean cloth and let it rest for the night (about 7-8 hours)
In the morning add:
400 ml l water
75 g millet flour
175 g rice flour
25 g potato starch
25 g arrowroot flour
50 g sorghum flour
35 g psyllium husk
1 1/2 tbsp dry potato flakes
1 tsp soaked chia seeds
1 1/2 tbsp Salt
Add everything to the mixing bowl with the starter from the day before. Mix on medium speed for about 10 minutes for a nice thick but still sticky batter. Let the dough rise for about 1.5 hours.
Dust the working surface with rice flour and turn the dough out on the table, divide it into two portions and gently shape them into oval breads, then dust them with rice flour on top. Let it rise for another two hours, or overnight in the fridge. Place them in a preheated 220 degrees C oven and bake them for about 1 hour and 15 minutes. After 45 minutes turn the temperature a bit down.
Remember the miller when you eat your daily bread. Old proverb