Blog posts

Oh, Strawberries!  They are abound now and will be gone soon.

I was thrilled that a local 3 generation family owned farm with organic, pesticide free,  picked daily, fruits and veggies, have opened a second stand down the road from me.  They have another stand near by but this one is super convenient for me.  Now I have three to pick from all within less than 15 minutes drive and, that's not counting the 2 farmer's market's.  

So I've stuck with it into week two (lets see about week 10).  To prep for this market I have to be prepared as i work M-F and that means after work Friday is the likely time I'll be bulk fermenting/shaping/retarding.  Followed by waking up early to bake the loaves and get down to the market in time.   

Warning - this contains lots of photos

I outlined the experiments I wanted to undertake with regards to GF baking  in a previous post and here is a brief personal log of the first steps.

I baked gluten free breads with a mix of tapioca flour, potato flour and five other flours using instant yeast as rising agent and psyllium husk as gelling agent.

The psyllium husks have been soaked with 20g water per g Psyllium.