I wanted to make a sourdough bread so bought a starter kit but then learned that you could make your own with 2 ingredients so of course, curious me needed to go the make your own route.
I also read that room can get stinky so waited for when we had no guests coming which turned out to be unnecessary… I learned that by adding maple syrup, you can make mild smelling sourdough starter. So below is what I used. It’s kind of like taking care of a baby or a child, actually, it’s much easier. You just need to remember to feed it twice a day. I usually feed it when I make breakfast and after I finish cleaning up the kitchen at night. Once, I almost forgot but luckily remembered before falling asleep at night.
Sourdough Bread Starter
Ingredients:
1/2 cup water
1/2 cup brown rice flour
1 Tbsp maple syrup
Glass jar about 1.5 liters
Coffee filter or cloth to cover the jar
Rubber band
Direction:
Mix the ingredients & cover the glass jar with a towel or coffee filter and secure it with a band. Leave it at room temperature away from direct sunlight for 5-7 days feeding twice a day.
To feed the starter: Pour out the water that accumulates on top & a bit of the starter then mix in 1/2 cup of water & 1/2 cup brown rice flour. Cover again and leave it out on the counter. Once the starter is ready, it’s time to make the bread!
Note: to keep the sourdough starter, unless you are a daily baker, you can store the jar in the fridge and feed it once a week or biweekly.
Sourdough Bread
Ingredients:
1 cup buckwheat flour
1 cup gluten free oat flour
2/3 cup ground flaxseed
1.5 tsp pink salt
1 Tbsp maple syrup
1.5 cups water
1 cup sourdough starter
Pumpkin & Sunflower seeds
Direction:
Mix everything and put the toppings. Push them into the dough so they won’t fall out when you slice them. Pour the dough into a lined bread pan & let it rise for 4 hours. I leave it in the microwave. Heat the oven to 400F. While waiting, boil some water.
By putting hot water in the oven while the bread bakes, it makes a good crust. I pour the hot water into a baking pan and carefully place it on the lower shelf in the oven. (*My friend warned me you can break the glass window of the oven if you spill)
Once you put the bread pan in the oven, lower the temperature to 375F and bake it covered with a foil for 20 min. Remove it and bake for another 40 min.
Remove from the pan & let it cool down. I normally don’t finish the loaf in a day so I keep the leftover in the fridge and toast when I am ready to eat a slice. If I have to go away or won’t be ready to eat for a while, I freeze it and defrost and toast when I am ready to enjoy
