The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beverly the Inspired's blog

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Beverly the Inspired

Made with buckwheat sourdough & a blend of buckwheat & cassava flours.

Bagels on counter.

Dough shaped & held together nicely. Measured 135-g for each ball; total of 10. To keep it from sticking, before forming dipt hands in a shallow plate of water.

Forgot to take a picture of the water bath stage *oof*. Blended water, sorghum syrup & salt & brought to slow rolling boil. Worked with one bagel at a time; sliding from slotted spoon into boiling water. Once it rose back to the surface, removed to the baking pan & sprinkled with “everything” blend.

Baked batches of three on the toaster oven’s broiling pan at 350-degF for 20/25-min. Removed to wire rack to cool.

Bagels cooling on rack.

Hmm... also forgot to take any pictures of the crumb. Believe me, they’re chewy like “real” bagels with a hint sourdough. Think the “everything” blend obscured it a wee bit. Probably too heavy handed, HaHa.

Parboiling is the key to chewy textured bagels I learned many years ago. Leap of Faith to boil gluten-free dough.

For the first batch of real, honest for true bagels, these were good. I ate one hot & plain just to be sure they were edible. So glad I stepped outside of my comfort zone.

Beverly the Inspired's picture
Beverly the Inspired

Tomorrow going to revisit & make another batch of KAF’s Soft White Sourdough Bread. That was the first yeast raised gluten-free bread I’d had any success. This time feel confident enough to make my own flour base rather than use Measure for Measure, KAF’s gluten-free all purpose mix. And! *\0/* bake it in mini loaf pans in the toaster oven *\0/*. Living life of the edge, HaHa.

Boudreaux of Buckwheat will be a better option than Thibodeaux of Teff  ;-} Both are at 14-days; fragrant & active. In fact, made a Dark RyNOe blob fish loaf with Thibodeaux... but that’s quite another story. The evidence was destroyed post haste with relish & fresh farmers cheese.

Beverly the Inspired's picture
Beverly the Inspired

...have to add additional fluid to dough after first rising. Someone *blush* weighed out 320-g cassava flour r/t 230-g. Wondered why the dough was wee but stiffer last night.

Debating warming some milk, adding pasteurized egg, wading in to the elbows. Or not. What could happen if I form it “as is” & set to bake? Bread or crumbs, aye?

Am interested in adapting a favourite Ruth Wakefield crumb bread recipe. Hmm... may have convinced myself to bake it.

Beverly the Inspired's picture
Beverly the Inspired

Getting into the rhythm of making breads Monday, Wednesday, Friday. Slowly & surely making progress.

To answer “why a bread machine”, have a choice between that & a toaster oven. No stove, no range, no oven... yet; long story.

Today’s “Arts & Sciences” project is the GF Sourdough English Muffin Loaf. Been playing with different measures of flours & liquids in very small batches. Only enough to make two or three muffins.

Muffins have been tasty; made on an electric crepe skillet. Knew that’d come in handy one day, HaHa. We ate them before I even thought to take pix.

Bread takes longer to cool *wink*. Prime photo shoot subject. 

Beverly the Inspired's picture
Beverly the Inspired

Soft White Sourdough Bread

First experiment in bread machine.

Cuisinart. Whole Wheat cycle, 4-hr 38-min. Dark Crust.

 Adapted from KAF original recipe:


Cold 40s-degF. Cloudy w/ drizzle.

Indoor temp 69/70-degF. 52 RHumidity.



113-g tepid Distilled* Water

7-g Red Star Active Dry Yeast

1 toothpick dip Briess Sorghum Syrup

 454-g Homemade GF Sourdough castoff

 372-g KAF GF Measure-for-Measure

8-g Hodgeson Mill Buttermilk Powder

 57-g tepid Distilled Water

 3-g SF Salt Co. French Grey Sea Salt

 13-g 4th & Heart Ghee warmed to liquid


Measure water & yeast into scale measuring bowl. Add 1/2 toothpickful sorghum syrup. Stir to mix. Pour into bread machine baking tin. Allow yeast to become frothy.


Measure sourdough & stir into frothy yeast.


Measure M4M & buttermilk powder. Stir well & add to yeasty sourdough.

 Set tin into machine body. Lock in place. Close lid. 


Select Whole Wheat, Dark Crust. Press Start/Stop.

Machine will start a warming cycle before kneading cycle.


At beg kneading cycle, open lid. Gently scrape & fold forming dough. Add additional water from the 57-g reserve, 1-T at a time if dough is too dry w/ clumps not incorporating.

 Close lid & allow machine to work.


At beg of next kneading cycle, open lid. Sprinkle salt onto dough. Gently pinch salt into dough as machine kneads. Close lid & allow machine to work.


At beg of final kneading cycle (machine will beep an alert), open lid. Check dough’s formation & feel. Dough will feel warm, soft & pliable. A little sticky is fine, too for GF dough.


Remove paddle at end of this kneading cycle. Gently smooth dough & make sure it’s formed a loaf. Add ghee by drizzling a little around each corner. Drizzle remaining over dough top. Close lid & allow machine to work. It will start baking cycle after this last rise.


When baking cycle ends, use a digital probe thermometer to check loaf’s internal temp. 210-degF. Remove tin from oven & cool at least 1-hr... if possible *grin*


Using Angelica Nelson’s method here:



  • Homemade sourdough made with 1/2 potato flakes & 1/2 KAF M4M with 1 Floristor probiotic capsule broken open & sprinkled over slurry. Tended & ripened over 7-days.
  • This was not fully workable ripened sourdough. Used amounts normally cast off during additional feeding.
  • So excited making this first loaf of tasty, tangy, crispy & tender GF bread! In a bread machine even.



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