Topic: sourdough

[ACE]

Who makes it and how do you make it, Millions of chancers giving advice on the web, but most must be taken with a pinch of salt.  Our first effort needed a hacksaw to slice it and I expect it is negative calories judging on the effort needed to chew it

[tricia]

I've pm'd you my recipe  ACE.

Tricia 

[Tiny Clanger]

Sorry, never tried to make sourdough bread. I do however have a recipe for "Herman the German" cake, which employs a similar principle.

[galina]

Needs longer to rise than normal yeast bread.  Sometimes much longer.  Is your sourdough starter bubbling vigorously?   If in doubt, you can start with a commercial dry sourdough sachet.

[Palustris]

Hi Ace, nice to see you again. All well and fit?

[BarriedaleNick]

I make it most of the time. Mostly comes out ok with the occasional "It's taking too long and I'll throw it in the oven regardless"  - basically it takes all day!
There is an obsession with high hydration sourdough which can be difficult so I stick to tried and tested ratios.
My starter is always 50/50 so I can work out what the ratio of flour\water I need.
So 170g starter
500g flour
300g water
15g salt

Mix it all together and let it sit for 40 mins. Then I use my Kenwood to knead for a few mins.
Plop it in bowl
Then every 30 mins for 2 hours I stretch and fold it or pull the "corners" over. Then leave till it rises.
Knock back.
Into a bread basket lined with parchment paper.
Heat oven to max - with a cast iron pot inside.
Grab the parchment paper with the bread, score and drop into the iron pot. Lid on
Leave on max for 10 mins - remove lid - cook on 190 ish for 35 mins.

This should give you about a 65% hydration - you can add more water if your flour is very strong...

[ACE]

My problem is the flour I want to use to make a low G loaf. Everything is bubbling, rising and doing the right thing. But trying to use rye or wholegrain flours make it a bit dense. Ideal as an all day breakfast as it take quite a while to chew it.

[galina]

I think you are trying the near impossible with low gluten sourdough and whole grains that tend to be denser.  This  tends to be a bit like pumpernickel type bread, which is black and dense and needs to be cut into very fine slices to be easy to eat.  In this case the sourdough is a flavour, rather than a fluffy consistency and if you have the breadmachine on a quarter inch setting or less, it should still work. 

[Deb P]

I agree with the post above, it's going to be difficult with that mix.
I use a mix of rye flour about 20% and wholemeal flour with seeds 50% and 30% strong white flour for my loaves, sesame seed oil and rolled in more seeds and baked in a preheated pot as mentioned above. It does make for a moist denser type loaf with a nice crust but not at all difficult to chew! I use Nancy Birtwhistles seed bread recipe, her Fb and Instagram pages are great for recipes and she has a lot of gluten free ones, you could even message her and ask if she has any suggestions?