Gluten free sourdough
Hello fellow bakers, I am an Australian woman allergic to gluten. While I have baked "normal" bread for more than 30 years, my glutenfree breads have been unpredictable and, on the whole, disappointing. My more successful loaves have been using sorghum flour. I have recently discovered this site and found that sourdough glutenfree is possible so I am about to start on this journey. I guess I will have to start a journal to keep track of minor changes. I have not done this in the past. My earlier bread baking has been intuitive. I know by look and feel when there is enough flour, yeast or whatever from years of practice. Gluten free is another story! I have bought some kefir to start my starter this weekend. I would love to communicate with other celiac bakers who have been successful. My aim is to make baguettes with a nice crust and moist inside, unlike the commercial g/f buns, challa, sourdough loaf, and a spicy brioche type bread called chorag. It is an Armenian bread that is plaited like challa. Thank you all for such a great site. It is all to much to take in at once but your experience will be a wonderful resource.