by Marybeth Missenda
Sour Dough Starter
Buckwheat flour, whole-groat 1 cup (120g)
Filtered water 1 1/2 cups
Cabbage ½ of a leaf
Final Bread read
Buckwheat sourdough starter 300g
Leavening agents, baking powder, low-sodium 15g
Salt, table 0.5 tsp (6g)
Gluten Free flour by Red Mill 150g
Xanthan gum 10g
Honey 1 teaspoon (21g)
Olive oil to brush on loaf before baking
Sourdough starter directions:
Mix 1 cup of buckwheat flour and 1 ½ cups water in a large glass container. Add cabbage leaves. Leave this on your counter covered with cheese cloth.
Each day add an additional 1 cup of buckwheat flour and 1 ½ cup water to the starter and mix it well. Continue this procedure for 3 to 4 days. Your mixture should start to bubble with a slight sour smell.
Sourdough bread directions:
Mix 2 cups (~300g) of your starter with 1 cups(150gm) sorghum mix or Gluten Free flour, xanthan gum, baking powder, honey and ½ teaspoon salt.
Grease your baking pan sparingly with olive oil and roll you dough in the pan to coat with olive oil.
Place pan in a warm oven (200 degrees or less) for 30 minutes
Raise the temperature to 450 degrees and bake for 30 minutes