-
Prep time
2 hours
-
Cook time
1 hour
-
Serves
1 loaf
Author Notes
The best gluten free sourdough bread in the world. A gluten free sourdough bread made of buckwheat flour, plantain flour, psyllium husk and salt. —Tastes Like Green Spirit
Ingredients
-
150 milliliters
water
-
150 grams
buckwheat flour
-
80 grams
sourdough
Directions
-
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.
-
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.
See what other Food52ers are saying.