WOLFGANGS FARMER’S BREAD (GLUTEN FREE SOURDOUGH BREAD)

Directions

1. First, you need to prepare the sourdough starter. This takes 4-5 days. Sourdough: (Instructions cited from www.ploetzblog.de) 50 g buckwheat flour (20°C/68°F) 50–60 g water (40°C/104°F) Mix the flour and water, cover it and let it sit at warm room temperature for approx. 24–36 hours at approx. 28–30 °C/82-86°F) until you see bubbles forming.
2. 100 g of the step 1-mixture (approx. 30°C/86°F) 50 g buckwheat flour (20°C/68°F) 50–60 g water (40°C/104°F) Mix the 100 g of the first step with the new flour and water, cover and let the mixture sit for 8–24 hours at 28–30°C/82-86°F until the volume has at least doubled. Continue with the next step at the latest when the mixture has “collapsed” a little bit.