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9:20 pm
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Sat 21-Aug-10
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So, here's how the sourdough experiment went. To be honest, after reading loads on the net I was prepared for failure. So many people seemed to have huge problems with using gluten free flour. Truth be told? It was easy.
The starter:
I used brown rice flour and warm water. Stirred it at one end of the day and at the other I discarded half and added another half cup of flour and warm water. After a couple of days it was beginning to bubble. I kept doing that for 6 days until I had time to bake.
Before baking I added a cup of flour and a cup of warm water, and because I was impatient I thought some sugar might hurry it up so sprinkled some in. Two hours later it was nicely frothy.
The bread:
I used Doves Farm white bread flour and the recipe on the packet. I used 1 cup of starter so left out half a cup of flour and half a cup of water from the recipe. Being gluten free flour it didn't make a kneadable dough. A good mixing and it was ready to go.
I chose to make my bread in muffin size tins. I left it to rise and for hours nothing happened. After 8 hours the dough had nearly doubled but it was late so I decided to leave it overnight anyway. After baking it the next morning I eagerly broke one roll apart and it was soft, spongy and moist. I had one for my lunch and it was still moist.
The flavour was nice, only a hint of sour to it. The starter hadn't developed a strong smell so I guess thats something to play with according to personal taste.
By the second day the bread needed refreshing as is usual with gluten free breads.
The starter is now stored in the fridge so in theory it won't need feeding more than once a week. I'm very interested in the idea that people with a gluten intolerance can eat sourdough bread made with wheat. The next stage for me is to start adding in some rye flour to the mixture and see how I fare with that.
Never assume anything - except an occasional air of intelligence.
9:45 am
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Tue 22-Sep-09
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Thanks for doing that Ruthie.
I'm very interested in the idea that people with a gluten intolerance can eat sourdough bread made with wheat
I wonder how that works too.
I'll try that again!
4:10 pm
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Thu 7-Jan-10
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I don't know exactly how it works, but I know it does. The long, slow rising alters the proteins in the wheat so they are more digestible, I gather. It makes sense--the kneading develops the proteins into gluten, the rising time and further action of yeast alters the gluten.
(I'm not really here, just dipping in quickly and couldn't resist posting. I am looking out on blue sky, yellow leaves on the trees, and perfect autumn weather a mere 2000 or so miles from home.)
blog: Devon Garden
4:36 pm
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Tue 22-Sep-09
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Hi Barbara! I wasn't sure if you were still away or not, I hope you are having a wonderful time still. Enjoy the blue sky and yellow leaves - we have the same thing today.
I'll try that again!
1:29 pm
Supreme Being
Mon 21-Sep-09
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11:18 pm
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Sat 21-Aug-10
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Sad to say the sourdough experiment didn't work for me. I tried sourdough made with a mixture of rye and gluten free flour for two weeks. The intolerance symptoms steadily worsened to the point where I've had to admit defeat. For me, the long rise didn't alter the gluten in the rye enough to make it tolerable. 
Never assume anything - except an occasional air of intelligence.
1:01 pm
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Tue 22-Sep-09
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That's a shame Ruthie, I really thought you had cracked it. Back to the drawing board...
I'll try that again!
8:39 pm
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Thu 7-Jan-10
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maggenpie said:
Sad to say the sourdough experiment didn't work for me. I tried sourdough made with a mixture of rye and gluten free flour for two weeks. The intolerance symptoms steadily worsened to the point where I've had to admit defeat. For me, the long rise didn't alter the gluten in the rye enough to make it tolerable.
Ruthie, that's rotten luck.
I can't remember if gluten free flour on its own works as sourdough. I do know that Michelle's Mother's gluten free pound cake is consolation for not eating wheat--it was yummy! 
blog: Devon Garden
2:05 pm
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Sat 21-Aug-10
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Toffeeapple said:
That's a shame Ruthie, I really thought you had cracked it. Back to the drawing board...
I was, I admit, very disappointed. So, as you say, back to the drawing board. There are lots of recipes on the net but they are often complicated or use ingredients that haven't reached Cornwall yet. The Doves Farm bread flour makes an ok loaf but somehow I keep hoping for something better.
I was in a bit of a mood, and I thought, right, whats the problem? Texture. What do I want to achieve? Lots of air. OK.... air needs something to hold it.
So, I used the sourdough starter as I liked the texture I'd got with that and the doves GF bread flour, but I used 2 cups of starter and 1 cup of flour. I added another quarter tsp of xanthan gum and a quarter tsp of baking soda to the flour. I've no idea how much difference the baking soda made but I was working on a whim, and it did go very bubbly. I also beat two egg whites to add to the gooeyness. Finally chucked in some salt, sugar and oil, and as an after thought some milk powder. I folded them in carefully because I already had lots of lovely bubbles. I added enough water to make it into a batter because thats how the GF bread recipes I've used usually turn out.
I poured it into a lined loaf tin, covered it with foil and baked it slowly - 170c for an hour and a half.
Result - lots of air, and a moist springy texture, nice flavour. Not rubbery, not dry and powdery, not dense. Downside is that it does need refreshing after the first day but I slice and freeze anyway. The experimenting will continue....
Never assume anything - except an occasional air of intelligence.
5:11 pm
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Tue 22-Sep-09
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That sounds like an awful lot of work Ruthie but I'm glad you got an edible loaf out of it. Don't forget what you added will you?
I'll try that again!
5:13 pm
Supreme Being
Wed 30-Dec-09
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TA, Ruthie can always refer back here to see just what she added " permanently recorded!
(It's great knowing that you haven't missed something and can always come back again!)
5:17 pm
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Tue 22-Sep-09
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I always forget where I've posted things though or I forget where I've read something that I want to remember...
I'll try that again!
7:25 pm
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Sat 21-Aug-10
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Oh you are so right TA!
I didn't bother making notes while I was gaily (well, slightly grumpily) throwing ingredients about. It was only when it turned out ok that I thought it would be a good idea to write it down before I forgot! 
Ok, I know what I should do. Keep a (frozen) slice from each loaf I make, along with the recipe, then when I've got a few variations saved, have a taste test. 
Has anyone tried Genius bread? Pretty good, but very expensive.
Never assume anything - except an occasional air of intelligence.
7:30 pm
Moderators
Tue 22-Sep-09
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Not even heard of it Ruthie, why so expensive? I can eat seeded bread without problems and our local bakery chain makes one called Combicorn, it's a great little loaf.
I'll try that again!
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