Hi everyone, very excited to say I made my first sourdough using fibreflour. After going Keto then low carb, I haven't made sourdough in about forever!
If you're interested here's the recipe:
200gms mother- 100% hydration.
350gms Fibreflour & 150gms Einkorn flour.
320gms water (so overall 75% hydration)
12gms sea-salt.
Mix water with mother and add to the flour mix, combining well.
Leave to soak for an hour covered.
After an hour, add the 12gms of salt by kneading in, or, instead of kneading, do as I do, folding the dough, quarter turns repeatedly for a few minutes.
After this you have options; knead, don't knead (honestly it will still be ok), or regular folding after turning the dough by a quarter.
If you opt for folding the dough, do quarter turns several times and then repeat this every 20 mins for about 2- 3 hours
Keep your bowl covered by a big bag so it doesn't dry out and then refrigerate overnight.
Next day (any time, sourdough is very forgiving), shape the dough and make 2 small loaves or 1 big one. I use bannetons to support the structure.
Once shaped, leave out at room temp for several hours. Ensure they are covered with bag so they don't dry out.
At bedtime, pop back in the fridge.
Next day - turn out gently onto a floured baking tray- slash with a sharp knife and bake in a preheated oven at 220C for 10 minutes then turn down to 200C for 25 - 35 mins.
Let cool before you cut.
Enjoy!
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You CAN make your own sourdough starter - and I have - but it takes time, patience, and a cooperative environment. The simplest is just equal parts white flour and non-fluoridated water in a very clean jar, lightly covered. Other recipes have you fermenting pineapple or grapes or potatoes or some such to develop "good" bacteria. This can take weeks to do and you may well get "bad" bacteria from the air, turning the starter pinkish and making it unusable. The most reliable thing to do is to buy a dehydrated starter online and "feed " it as directed. They are inexpensive. Just do an online search and you'll come up with dozens and dozens of sources.
Please could I have the mother dough recipe as it's not listed here and I'm new to sourdough so have no idea how to make that. Thanks so much, really appreciate it
That's a really good point. After a day with no bubbles, I ditched the FiberFlour starter, and began one with half-and-half spelt and organic white. Smells lovely and we gots bubbles, so it's all good!
I had an old white flour sourdough starter in the back of the fridge. I had to throw away a good portion of it because it smelled like ammonia, being so terribly old and neglected. I began feeding it with unbleached white flour. After a week or so, it began smelling more normal and then I fed it twice a day for a week with wholegrain einkorn flour. I do not think FiberFlour would work well for feeding sourdough starter. There simply isn't enough of a carbohydrate level to act as food for the natural yeast. I plan to feed my renewed starter with only wholegrain einkorn flour and filtered water. I honestly don't know if it's at 100% hydration.
Ginny, what did you use for a mother? I'm in the middle of making one with half FiberFlour and half spelt (because all FiberFlour, at 100% hydration, was like concrete, since the flour so loves to suck up moisture)
I made this recipe, scaling up 1.5 times. Let it sit (in a large plastic food bag) in the refrigerator for two days. I divided it into two pizza crusts and three large rolls. In retrospect, I should have made the pizza crusts thinner by one third. No matter, I let the formed dough sit on the counter, covered by a damp dish towel, for an hour and a half. I pierced the crusts with a fork and baked at 375 degrees Fahrenheit till set and starting to become golden. The rolls took a bit longer to cook through. I'll freeze the crusts and add the sauce and toppings before baking again. We've tasted the rolls and they are delicious! There is a lovely sour flavor that is so satisfying. Thank you, Patricia, for sharing this. I'll be making sourdough from now on!
I am really excited about making this. After making my first bath of FiberFlour bread, I had two issues with it (its tendency to be moist and gummy in the middle, like a lot of gluten-free bread, and the "twang" taste that is common to a lot of low-carb baked goods), and it had occurred to me that using the flour in a sourdough application might well deal with both problems (the long prove and comparatively long bake would help deal with the gummy testure, and the sourness of the sourdough would cover the twangy flavor). So I'm just thrilled that you've paved the way. Thanks!