Something about a perfectly bubbly sourdough starter is satisfying. Just two ingredients, water and flour, leads to bubbles, increase of substance, and life. Then when added to a few more ingredients, it aids in the creation of a satisfying loaf of bread. Gluten-free sourdough bread is even more satisfying in that it’s not kneaded and only requires one rising. It doesn’t have to be looked after much, either. One has only to mix the ingredients and set the dough to rise. During the four or more hours the dough is rising, one has time for work, cleaning, running errands, and even a long run. Baking a nice loaf of gluten-free bread is is actually very easy.
As easy as baking gluten-free sourdough may be, just one loaf of gluten-free bread requires much more sourdough starter than a gluten-containing sourdough bread. The need for a large amount of starter means that you need to have at least two jars of active sourdough starter in order to begin baking your bread (see my post on starting and maintaining a gluten-free sourdough starter). Once your starter is lively and rearing to go, you are reading to bake a perfectly beautiful and delicious loaf of gluten-free sourdough bread, with a texture and flavor very close to that of gluten-containing sourdough bread. Continue reading