5 Responses to sour dough bread recipe wanted

1. timothy_2 on 2007-06-22 19:47:55.603599

   Yes, I have one for a sour dough bread that is made with whole rice kernels (not rice flour) but it takes a few days for the sour dough to sour. BL ****************************** * v'col netivotcha shalom * ******************************

2. pedro_700 on 2007-06-22 18:34:29.291350

   BL how does it taste?? what is the likely hood of a success? Pam

3. mikel_20 on 2007-06-23 11:50:31.084270

   I would like to make the sour dough bread. When you have time could you share it with the group? Many thanks. Lynn

4. timothy_2 on 2007-06-23 21:50:17.448285

   It was good at the time, Pam. I am not much of one for the taste of sour dough. I have an allergy to alcohol and the fermentation that creates sour dough is a very similar process. I always feel poor after eating sour dough (flushed cheeks, bloated tummy, burning ears and so on). The kids gobbled it down so fast though I don't think they tasted it. Then again, they will eat anything I put sugarless fruit spread on just because they love the taste of the homemade jams. BL ****************************** * v'col netivotcha shalom * ******************************

5. max_14 on 2007-06-24 17:52:23.508551

   This is from the list archive. It was the first GFCF bread my son would eat on the diet. My hubby isn't wild about sourdough so I haven't made it for awhile, but it was the first thing that brought pbjs back into our lives. I will always be grateful :) Debbie Heavenly Sourdough Bread - ***Bette Hagman¹s Make a sourdough starter by dissolving 21/4 teaspoons dry yeast in 1 cup warm water with a pinch of sugar. Add 1 1/2 cups rice flour in a glass jar, let the jar sit out until fermented (1-3 days) stirring every few hours. Be sure to stir before using. Replenish by feeding the remaining starter with 1/2 cup lukewarm water and 3/4 cups rice flour. Bread Set oven to 350 degrees Mix together in large mixing bowl 1 egg plus 2 egg whites 1/4 cup honey 1/4 cup oil 3/4 cups sourdough starter Dissolve 3 tsp. dry yeast in 1 2/3 cups warm water, set aside Mix together in another bowl 3 Cups G/F flour, 1/2 cup corn starch 1 tsp. salt 1 tsp. plain Gelatin 2 tsp. xanthan gum Add 1 tsp. vinegar to egg mixture, add yeast & water, then slowly add dry ingredients, min 3-4 minutes on high, spray loaf pans with vegetable oil spray, spoon batter into pans , filling 1/2 full. Allow to rise to top of pan, then bake for 25-30 minutes until crust is brown. This bread tastes best if eaten in 1 or two days, then allow to dry out and grind any left over bread for bread crumbs, and put in a ziploc bag and freeze. This also makes a great pizza crust ( my local pizza shop uses my dough to create g/f , c/f pizza for our son! A batch makes one large and one small pizza.

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