Made with buckwheat sourdough & a blend of buckwheat & cassava flours.
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.
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.
...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.
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.
Soft White Sourdough Bread
First experiment in bread machine.
Cuisinart. Whole Wheat cycle, 4-hr 38-min. Dark Crust.
Adapted from KAF original recipe:
https://www.kingarthurflour.com/recipes/bread-machine-sourdough-bread-recipe
Cold 40s-degF. Cloudy w/ drizzle.
Indoor temp 69/70-degF. 52 RHumidity.
Ingredients
113-g tepid Distilled* Water
7-g Red Star Active Dry Yeast
