It was a stunning day in Melbourne yesterday so I decided to bake my first gluten free sourdough loaf by the pool, I figured my day was going to end in disappointment with my bread so I might as well enjoy the sun while baking. lol

I pretty much played around (probably my downfall) and didn't really follow a recipe, I used flax seed oil and whey (from my homemade cottage cheese) instead of water. As you can see from the photos my loaf doubled in size so my starter must be doing it's job, so I'm really pleased with that part. The crust was good but I got zero oven spring, I baked the loaf in my dutch oven....next time I might try lowering the cooking temperature at the beginning and then turn it up???? Could also be my slashing??  The crumb was definitely bread like and not cake like and had a nice sour flavour, tho it was really dense, more like a rye bread.

All in all not a great loaf of bread but a great starting point.

Cheers Sonia