with Step-by-step photo tutorial How to Prepare Gluten-Free Sourdough Starter from Scratch MINDBODY | CONFIDENCE Copyright © 2017 Luke Ko8ir wwwimindbodyconfidence.com All rights reserved.All text, photographs, and design copyright © 2017 Luka Kosir All rights reserved. No part of this document may be reproduced in any form without written permission or consent from the author. Request for permission should be sent to: luka@mindbodyconfidence.com www.mindbodyconfidence.comTaste for sourdough is growing worldwide and that is easy to understand. Crusty loaf, made in honoured way using and harnessing the raising power of wild yeasts and bacteria. Real sourdough baking is an object of craft, beauty and nourishing. It's characteristics and flavour is vastly superior. In this step-by-step photo tutorial I will reveal to you how to make simple and amazing gluten-free sourdough bread. You see, there is flood of recipes on the internet for gluten-free breads. The huge problem with practically all recipes for gluten-free breads out there is that they either are calling for hard to get flours or highly processed gluten-free flours which are full of starches, syntetic vitamins, minerals and binders. Gluten-free breads are also often dense and very crumbly, without crunchy crust or open crumb, In case that recipes somehow looks promising, the ingredients are expensive. I like to keep things simple, easy and natural, ‘That's the reason why this recipe was developed. ‘To give you a simple and amaz- ing gluten free-bread with simple ingredients, cruncy crust, soft and moist open crumb, delicious flavour with all health benefits that sourdough fermentation provides and is friendly for your wallet. For this gluten-free sourdough bread you will need gluten-free sourdough starter. Find the tutorial for how to make gluten-free sourdough starter from scratch below. Are you ready? Let's do it! :)why yer ol ow ths gli ye tao h bod? + rich in fiber (because of psyllium husk) + fermentation lowers the glycemic index and prevents blood sugar spikes + simple ingredients + easy to prepare + easy to fit the sourodugh baking into your daily life + cheap + perfect for sandwiches, tastes delicious and goes well with other foods + easy to digest and keeps you light + eggs-free, diary-free, soy-free, xanthan gum -free, guar gum-free, sugar-freeGLUTEN-FREE SOURDOUGH STARTER ‘You will need: + (freshly milled) millet flour + waterbay A MIX FLOUR AND WATER To start a gluten-free millet sourdough starter, mix 45 g of millet flour with 30 g of water. Cover the jar with a lid and let it sit at the room temperature for 24 hours or until puffed and bubbly at the side of the jar. If your kitchen is cool, place the jar to a warm place (25-27°C; e.g. warm oven). You can also leave the jar in a cooler place. However, it would take longer for the starter to rise. Also note that freshly milled flours ferment faster than store-bought ones. Since the batter quantities are small, make sure to use small jars.bay ol: CHECK YOUR STARTER AFTER 24 HOURS and After 24 hours you will notice the mixture is slightly puffed and that there are bubbles at the side of the jar. These are the signs of your starter getting active. The smell of the starter should be slightly sour but pleasant. If after 24 hours there aren't any bubbles or any activity, you might leave your starter to ferment longer (for another 8-12 hours).FEED ITFOR THE FIRST TIME and. It is now time for the first feeding of the starter. Punch down your starter with a spoon and mix 20 g of millet flour and 10 g of water into the batter. Mix until there are no lumps. Leave the starter to ferment at the room temperature for another 12(24) hours depending on how fast your starter ferments. Check your starter 2-4 hours after the first feeding to see if and how it rises.o OBSERVE. If making a sourdough starter for the first time, it might be interesting for you to observe how the starter rises after the first feeding. The photo below shows our millet starter 2 hours after the first feeding. If your starter is rising fast, feed it for the second time after 8 hours, otherwise after 12 or 24 (or when whenever you have time).bay 3 + FEED YOUR STARTER FOR THE SECOND TIME On the day 3 repeat the feeding of your millet starter - add 20 g of millet flour and 10 g of water and mix well. After the second feeding you will have 145 g of sourdough starter (i.e. 95 g of flour and 50 g of water). notes Once your millet starter rises after each feeding, looks puffed, bubbly, and has a nice pleasant sour smell, it is ready to be used for sourdough bread baking If you bake the amazing gluten-free millet sourdough bread presented below once per week, there is no need to feed your starter every day to maintain it. Once you starter is fully active (usually after day three), you can feed your starter and store it in the fridge between bakings, where it can hybernate at least one week without feeding it. So, when you want to bake this gluten-free bread, take your starter out of the fridge at least 12 hours before baking. Then feed it (if necessary, remove the top crust of your sourdough starter that sometimes darkens in the fridge) and let it rise at the room temperature, so it becomes puffed and bubbly and you can use it for the baking. WH done! Are you ready? Follow the recipe for the simple and amazing gluten-free millet sourdough bread below.a a = —_ GLUTEN- FREE SOURDOUGH BREAD For 1 big loaf you will need: + 100 g millet sourdough starter + 400 g (freshly milled) organic millet flour + 200 g water + 3 tablespoon of psyllium husk + 6 ghimalayan salt + 260 g waterEVENING BEFORE THE BAKING DAY Prepare sourdough starter. If you don't have gluten-free sourdough starter yet, just follow the instructions above and use 100 g of it when ready (day 3). Otherwise, mix 45 g of water with 55 g of millet flour and a heaping teaspoon of active millet sour- dough starter. Stir until there are no lumps in the batter. Cover the jar with a lid and Jeave the starter to ferment at the room temperature for 10-12 hours or until puffed and bubbly (see the photo below).BAKING DAY In the morning, first mix 200 g of water and 3 tablespoons of psyllium husk and let it sit for couple of minutes until a thick gel forms like shown in the photo below.In another bowl mix 260 g of water and 100 g of your millet sourdough starter.Next, add all of the hydrated psyllium husk and 400 g of millet flour into the mix- ture of water and starter. Mix the batter until all the flour is incorporated. The dough should be well hydrated. If it’s too thick, there won't be so much holes in the crumb.Prepare the baking tin. Coat the tin with the butter or with any other fat like coconut oil or ghee. I use ghee. We do this to avoid the dough sticking to the baking tin.Transfer the dough directly to the tin. Let the dough ferment until the dough puffs up and you see small ridges indicating the dough could start collapsing into itself. My dough needs 4 hours at the 23°C/73°F or 10 hours at the 18°C/64°F. I choose the latter option if I am around outside - I mix the dough in the morn- ing and let it ferment until I come home. If you want to slow down the fermenta- tion, add less starter and keep the dough in the cooler place and vice versa for faster fermentation.At least 30 minutes before the dough is ready, preheat your oven to the maximum temperature of your oven - my goes to 275°C/527°F. When ready, carefully transfer the tin to the oven. The important part to get a crunchy crust is to create steam in the first minutes of baking. If you are using a tin with a lid, bake at 240°C/460°F for 20 minutes with a lid on, then remove the lid and bake for another 35 minutes or until golden brown. If your tin doesn't have a lid, preheat the oven along with the separate baking pan. When you transfer the tin to the preheated oven, throw 10-12 ice cubes on the separate baking pan to create steam.When the bread is baked, take it out and leave it to cool on a cooling rack for at least one hour. It’s best eaten fresh. For storing I recommend to put it into plastic bag or airtight container to prevent drying out. Well done!nates Get to know the flour you are using. Your flour is likely to absorb the water differ- ently than mine, I advise you to start with less water, as it is always easier to add it. As you get more comfortable with the Probably you have different tin than me. To adjust the amounts of flour to suit your tin weigh how much flour fills 2/3 of the tin and then keep the liquid to flour ratio as in this recipe. If you would like to have this gluten-free bread for breakfast, prepare your starter in the morning a day before, mix the dough in the evening, let it ferment overnight in the cooler place and bake it in the morning. If you want more pronounced sour taste, ferment the dough longer (more than 16 hours at the room temperature). Experiment with rising times and temperature to suit your unique taste. Feel free to experiment with other gluten-free flours as well. Keep in mind that different types of flour absorb water differently. For example - quinoa, buckwheat and corn flour absorb more water than millet flour. You can control the speed of fermentation with the temperature of the environ- ment, the temperature of the water (or other liquids you add to the dough), and the amount of starter. Keep in mind that freshly milled gluten-free flours usually perform better and actively compared to store bought flours which lose nutrient content over time standing in warehouses and shelves.