September 4, 2016 - 6:53pm
Deluxe Sourdough Bread Recipe
How do you make your recipe dairy free? What would you use in place of the dry milk? I have also read that in making a sourdough starter it naturally becomes gluten free; do you know anything about this? Thank you for your help.
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And wherever you read that a sourdough starter becomes gluten free is wrong. Let me qualify that though: any sourdough starter made with ingredients that have gluten in it will still have gluten. I don't know about sourdough starters that are made without gluten containing ingredients. That is something one would have to research. Making gluten free bread is not something I have tried yet although I do have recipes given to me that are apparently quite good.
Back to sourdough, it is said that sourdough makes bread more digestible but I am not so sure about that as I have friends who can eat regular bread but sourdough upsets their tummies. Maybe that is what was meant when you read that statement.
You mentionned deluxe sourdough. Do you have a recipe in mind that you can share so we can help you with the milk issue? Like I said, my base sourdough recipes include only flour, water and salt since my sourdough starter is just water and flour as well. For example, I usually use 1000 g of flour (usually a mix of several different kinds), 700 to 750 g of water, 22 g of salt and 200 g of sourdough starter fed 50/50 water and flour. Then I sometimes add things like seeds, dried fruits, nuts, porridge, etc. to perk up the flavour and add nutrition. This makes two loaves.
From sourdough lady blog
Deluxe Sourdough Bread
1 1/4 cups proofed starter
1 cup water
3 T. dry powdered milk
1 T. lemon juice
1/4 cup instant potato flakes
3 3/4 cups bread flour
1/4 cup white whole wheat flour
2 T. sugar
3 T. butter or margarine
2 tsp. salt
Combine the first 5 ingredients. Mix in the flour just until the mixture is a shaggy mass. Cover and let rest for 30 minutes. Add sugar, butter, and salt and mix until all is incorporated. Knead dough until it is smooth and satiny.
Cover and let dough rest for 45 minutes. Divide dough into 2 equal portions. Pat each dough portion out into a large, flat circle. Gently stretch and fold the left side over the middle, then the right side over the middle (like folding a letter). Pat down with the palms of hands and repeat the folding with the remaining two unfolded ends. Shape loaves, always keeping the folded side as the bottom. I do free-form oval loaves and place them on parchment paper.
Spray the loaves with Pam and cover with plastic. Place in the refrigerator overnight. The next day, take loaves out and let them finish rising at room temperature. They should be very light. Do not rush it or your bread will be dense.
While bread is rising, preheat oven and stone to 400� F. I also place a shallow pan of hot water on the bottom rack for steam.
When bread is fully risen, slash top and slide onto hot stone. If you don't have a stone, just bake on a baking sheet. After 10 minutes, turn the oven heat down to 375� F. When loaves start to show color, water pan can be removed. Bake until loaves are a nice golden brown. Time will vary according to the shape and size of loaf.
Cool on a wire rack. You can brush crust with butter while still hot if you like a soft crust.
The small addtion of white whole wheat flour that I use in this bread gives it an interesting depth of flavor that I like. It does not change the color of the bread. I don't know if white whole wheat flour is easily available just anywhere. I am fortunate
with all of those enrichments in there. Have you tried making it without the milk powder? I think you probably could get away with not including it.
Yes white whole wheat is nice. You could probably even sub out more of it in your recipe to increase the nutrition factor.
KAF offers a truly gluten free sourdough "kit" based on their GF Ancient Grains mix plus a GF "French Sourdough" powdered yeast strain packet. I found this to be very successful, but have since found that the "French Sourdough" is very happy with [the more readily available] sorghum flour too, which is now what I use to keep it alive, storing it in the back of my fridge and feeding it once a week, using 100% hydration. This strain does not live long-term in other high starch grains such as potato starch, which seems to choke it off. In sorghum, for example, it makes a happy fluffy starter.
I've been experimenting with a very-slow-rise sourdough GF bread that sits in the fridge for four days. Pregelatinized tapioca starch gives it extra structure to hold that long in the fridge. I an very happy with the taste, but I haven't fully developed the recipe yet.