Sourdough: Part Two

I am not going to lie. This recipe was a real challenge to create. After spending a good week or so getting my starter bubbling, I made two loaves that my husband kindly offered to use as a building medium. I decided that if my third attempt was not a success, I would throw the bricks out the window and give sourdough a miss entirely.

I had never made bread before, so I followed a popular recipe to a tee and hoped for the best. After two failed attempts I decided it was not me and the recipe just wasn’t what I was looking for in a loaf of sourdough. So I decided to freestyle it and give it one last go. The result was about an 11/10. Deliciously sour, beautifully moist and best of all – uber easy to make!

Sourdough bread uses naturally occurring yeast and lactobacillus bacteria (you know, the good one that occurs in yoghurt etc) to ferment before baking. There are so many benefits of choosing sourdough over regular bread; the fermentation process breaks down starches, phytates and enzyme inhibitors, (making it easier to digest), acetic acid and lactic acid act as a natural preservative and regulates blood sugar levels much better than other breads.

So let’s get on with it…

Week one: Make the starter

Whisk 1 cup of water and 1 cup of brown rice flour together with a tablespoon of water kefir (if possible) in a glass bowl. I found a mixture of quinoa and tapioca flour also works well…you need to use flours that have good protein and starch content.

7am, 3pm and 10/11pm worked as feeding times for me.

Place in a warm place (like the bench in summer or in front of the fire in winter) and feed three times a day for the first few days (8 hours apart) then twice a day for the next week or so (at least 8 hours apart) until it starts bubbling. I found my hot water wasn’t warm enough, so had to put it on top of my coffee machine to really get it going – it took around a week but time will vary depending on the temperature etc of your house.

Week two: THE bread

This recipe makes two small loaves


2 cups of bubbling sourdough starter
2 cups of gluten free flour (I got the best results with 1 cup of buckwheat, and a mixture of quinoa, tapioca and brown rice flour)
1 tsp mineral salt
1 Tbs rice malt syrup or honey
2 Tbs good quality olive oil
1/4 – 1/3 cup warm water

Optional: Sesame seeds, chia seeds, linseed, pumpkin seeds, sunflower seeds etc


Preheat oven to 180 degrees and lightly oil two loaf tins (or one big loaf tin)

1. Whisk flours together to aerate

2. Add starter, salt, sweetener, olive oil and most of the water. Mix with a wooden or silicone spoon, adding a small amount of water as required, to make a very thick cake batter like dough. I also added about 2 Tsb sesame seeds in the mixture.

3. Pour dough into loaf tins, sprinkle seeds on top and put in a warm place covered in a tea towel for 8 – 12 hours. It should rise and form a slight dome on top. I made a ‘tent’ with the two tea towels by putting a wine glass in between the loaf tins so the dough would not touch the towel when it rose.

4. Bake at 180 degrees for about 45 minutes until slightly golden.

Oh my gash. So good.

x Aunty Bee


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