New Mum’s Food Adventures

This is actually double size I just used an inappropriate sized loaf pan and didn’t proof as long as I could have. It wasn’t too dense though. It’s actually a lovely sandwich loaf texture. If I were to change anything, I would probably add some xanthum gum and be less timid with the proofing. If you can’t have eggs, skipping them would not change much but in place of eggs I would add some baking powder. This loaf was discard loaf not a proper long proof sourdough. I had a good amount of discard that was nice smelling and I thought why not? We needed a loaf anyway. I forgot about my starter and missed the peak of fermentation to use it, so a discard recipe was needed.

I measured these ingredients:

• 15 grams psyllium husk
• 20 grams sugar
• 1 packet of yeast or 7 grams yeast
• 130 grams gluten free sourdough starter discard
• 150g YesYouCan Plain Gluten Free Flour
• 70 grams potato starch
• 40 grams tapioca
• 1 egg
• 3/4 cup warm water
• salt to taste. I forgot. Needs salt. For this amount I personally would add about 1/4 to a half teaspoon.
• 20 grams olive oil

Mix dry ingredients. Add egg and water until thick and sticky batter, after combined add the oil at the end and knead. The dough should be similar to bread dough but still stick to your hands a bit. Let it rest for a few minutes even just 15 and it becomes like a bread dough. Kneadable but still a bit sticky but not as sticky as when first mixing. The psyllium husk and binders need a bit of time to absorb moisture.

Proof until doubled in a pan lined with baking paper. I used a large bread pan instead of my slightly smaller one by mistake. I used an oven bag to proof and bake. The oven bag helped trap moisture and steam it. So after proofing preheat oven to 200 degrees Celsius. I have a fan force so I did 190. I baked mine in the oven bag for 25 minutes first then removed the bag and cooked another 25 minutes until lightly golden.

Crust is not rock hard but difficult to make golden probably needs an egg wash or butter or even olive oil brushover it. Whatever is suitable to achieve nice browning. Because this is made with discard the flavour is decently strong but it doesn’t take as long to proof.

I tried a second loaf with yeast water made from dates and was hoping it would go well. But it did not. Not fault of the yeast water. Just didn’t get the flour ratio right but next time I know what to do differently.