Would you believe that a few short weeks ago I had never made sourdough before. Never made a starter, or fed it, or put it in the oven. The complexities of trying to do something like that for gluten free bread was way too complicated for me to figure out myself. But with this book-- The Art of Gluten-Free Sourdough Baking by Sharon A. Kane-- I feel like a pro. This book is great for anyone with a gluten allergy, or any other kind. Having many allergies herself, Sharon has included information for you to tailor the recipes to flours you can digest most easily.
So far I've made two batches of rice and quinoa bread, hearty and delightfully sour. It's flavor would make an amazing cheese bread if I topped it with some during the baking. I also tried my hand at the foccacia style bread, which is much spongier and would even be interesting as a pizza dough.
I fully intend to try out every recipe in this book, and I wanted to let anyone interested know about it.
All you need is flour and water kefir. That's what creates a starter. Then it's a brand new pet--feed it two to three times a day for three to four days to get enough for a loaf. I did make a major mistake on my first bread--after mixing the batter I realized it needed six hours to rise, which would have been three in the morning! I did end up getting up early (but later than that) because I was so excited to make my first sourdough. And its worth it.
This book contains everything from loafs, to muffins, to pancakes, to carob bread, to olive loaf, etc etc. There is a lot in here! And you can definitely modify the recipes as she fills you in on the qualities of different kinds of breads and general rules of how to troubleshoot a starter gone awry.
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