Many people are wanting to cut back on gluten. Though this is not gluten free (I’m working on a recipe) this has a much lower gluten content. Sourdough starter uses gluten to create the flavor we all love as well as using it to help feed the yeast. Yeast provides the rise of the loaf. The yeast assists in the loaf volume but competes with the sour acids. Too much yeast will decrease the sour flavor. To little (or no yeast) can create a very dense bread. It is best to add the yeast in the last kneading/shaping stage.
Flour is the structure of the bread. Bread flour has more protein than “All Purpose Flour” and contributes to increased volume. All purpose flour can be used if 1 tbsp of wheat gluten is added per 1 cup of flour. Whole wheat and 100% whole grain white flour will contribute to additional flavor but will also need wheat gluten.
For my Costa Rica friends, trying to find “wheat gluten” has been a challenge. I’ve use “All Purpose Flour” with no real issues. Because of the need for gluten to help with the flavor and texture of the bread, it has been challenging to create a totally GF recipe. I have a variety of ingredients that I’m using to develop a recipe that will work. I’ve even tried with some online recipes that I have seen, but no luck. We’re at 4,800 feet elevation so I also take into consideration the altitude. Altitude can affect the rise of the bread and adjusting can be tricky.
As soon as I develop a GF bread that rises, tastes great and has easy to find or make ingredients, I will be posting that recipe. Until then, have fun experimenting with this recipe and let me know if you liked this or not.
Easy to make Sourdough Bread
- 1 cup sourdough sponge
- 1/3 cup warm water 90-100 degrees F
- 1 tsp salt
- 2 cups bread flour
- 1/2 tsp instant yeast
In mixing bowl combine all ingredients and mix until combined
1'st Kneading: knead dough by hand for 15 minutes or with a dough hook for 10 minutes until gluten develops and brings the dough to proper consistency, making the best bread. The gluten structures the dough so that the leavening action of the sourdough starter is greatest
Place the dough in large greased bowl, and rotate the bowl insuring all sides receive a light coating of grease. PROOF dough in draft free place and kept as close to 85 degrees F as possible
2nd Kneading: on a floured surface, stretch and knead dough by adding a tine bit of flour, some dough's are sticky and soft before and after kneading which is normal. If you lightly coat your hands with oil or butter, that will help. Kneading should be done in rhythmical orderly fashion to best structure the dough.
Cover the bowl with plastic wrap and let proof for 2-3 hours (sometimes I let proof overnight) until the dough has doubled in size. Dough is ready to bake when poked with index finger and hole stays indented.
Shape dough into desired shapes (rounds, loaves, rolls, baguette) Place on parchment lined sheet pan or greased pan.
With a VERY sharp knife or razor blade cut designs into the top of the bread dough. The cut enables the bread to rise evenly in the oven and for the crumb to open.
Preheat oven to 425. Place dough pan in the middle of the oven and bake for 30 minutes. If you want a darker crust bake for up to 45 minutes.
Cool baked bread of a rack before cutting.