| T O P I C R E V I E W |
| tanisneufeld |
Posted - Nov 25 2019 : 08:40:19 AM
Hello,
I just got your book, and I am so excited to begin. I eat gluten-free for health reasons, so I am so keen to learn how to make my own sourdough bread. Thinking of beginning with quinoa! Is that the best gluten free flour to start with for ease and success?
Also, my husband consumes store-bought bread regularly, so it will be in our house during the making of the counter mother. I was reading on pg 23 of your book, and wondering how to navigate this. How far away does the counter mother need to be from commercial bread? I am assuming that I don't want to keep it covered the whole 4 weeks until it becomes a refrigerator mother...
Thanks! |
| 1 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Nov 25 2019 : 10:56:47 AM
Hi Tanis,
As long as you enjoy the flavor of quinoa, quinoa flour is a great choice to get started with! A quinoa mother becomes active rather quickly and breads loft well. The main thing to watch out for with quinoa is rancidity. Because of the higher oil content in the grains, it can turn rather quickly. We found the best way to ensure our quinoa flour was as fresh as possible was to mill our own.
As far as keeping your store-bought breads and mother separate, if you have a cabinet to store these breads in, that's ideal, and just make sure they're not hanging out on the counter close to your mother for for any amount of time. |
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