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Mauricio Belmar
Cliente especial
Cliente especial
01 abr 2022
In Gluten free vegan sourdough
This is the updated version of the FAQ included in the guide. Check this list first if you have any question, if you do not find the answer, please post your question to the forum. I will try to keep this list updated as often as I can. Thanks. 1. My sourdough starter is not bubbly after 10 days feeding it. Check the flours, they might be off Check the water quality Check that the starter is not contaminated Try with some organic flour, you might want to start over with good quality organic flour and good quality water. 2. My sourdough starter smells bad Throw it away and start again, do not risk your health 3. My sourdough starter takes a long time to double in volume once refreshed Starter is not strong enough, Refresh several times at 4 or 5 hrs intervals until it recovers. Use a whole grain organic flour to give it a boost Try to put it in a warm place ( > 20°C / 70°F) but below 40°C/100°F 4. Can I use a seed flour in my sourdough starter? Not recommended since seeds usually contain sulfates that interfere with fermentation and kill yeast Make sure to use organic seeds (no sulfates or other preserving chemicals) 5. My bread did not rise much Maybe the sourdough starter was not strong enough (did it double in volume?) Did you use enough starter (at least 50%) ? Check hydration level, maybe it had too much water. Maybe the mix needs additional binding agents. It might have been over-fermented. 6. My bread did not rise but collapsed to the sides Excess hydration, check recipe and reduce hydration by 10% or more. Over-fermented. Check fermentation time and temperature. 7. When cutting the bread, some rubbery crumbs get stuck to the knife The bread was still warm when cutting Too much gums, check quantity used Might be undercook, perform a temperature profile (check guide chapter 16) Try using a different flour mix, flours like almond and coconut create this result some times. 8. My loaf got burned outside and undercooked inside Oven temperature was too high, not enough steam during the first few minutes. Perform a temperature profile to check oven thermostat (check guide chapter 16) 9. My loaf gets stuck to the cast iron pan and burned in the bottom Check the oven temperature. Might be too high or too close to the heating elements. Put the oven tray at a higher position Dust the bottom of the loaf with enough rice flour. Use parchment paper to put the dough inside the pot 10. My loaf did not get an opened spring Not enough yeast activity, under-fermented o fermented at a too low temperature. Steam was not used and crust dried too quickly Scoring was too shallow 11. My loaf rose but then collapsed Excess hydration, reduce 10% or more. Not enough binding agents. 12. Can I use baking soda to reduce bread tang You can user baking soda in your bread recipe (not in the sourdough starter). It does not change much the acidity of the bread. Baking soda decomposes above 80°C/176°F and produces CO2, it helps a bit with the rising but not much. Use an aluminum free baking soda, otherwise it may affect the taste of your bread. 13. What can I use to extend shelf life of my bread Best way is to keep the bread refrigerated or frozen instead of using added chemicals. You can use natural plant extracts like thyme, rosemary, cinnamon, clove, capsicums, bay leaf, ginger, garlic and basil. These all are good natural preservatives. If you need to travel or if you do not have access to a refrigerator, you can use calcium propionate at 0.15% to extend shelf life at room temperature for up to 10 days. Check for possible health concerns such as allergic reactions or insulin resistance. Thank you. Next FAQ item may be your question !! Cheers Momo
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Mauricio Belmar
Cliente especial
Cliente especial
01 abr 2022
In Gluten free vegan sourdough
Hi. This is Momo. I'd like to welcome you to this forum that I have created in english to share information about gluten free sourdough baking. If you have read my eBook, participated in one of my workshops or you already know and have some experience with GF sourdough, you are most welcome to post any question or comments in this forum. If you are completely new to this subject and you are looking for the basics and recipes, I suggest you first read my eBook or Amazon guide called "Momo's Guide to Gluten Free and Vegan Sourdough", try the recipes in the guide first, and then come back and share your questiosn, experience and insights.
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Mauricio Belmar
Cliente especial
Cliente especial
27 sept 2021
In Masa madre sin gluten vegano
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Mauricio Belmar
Cliente especial
Cliente especial
27 sept 2021
In Masa madre sin gluten vegano
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Mauricio Belmar
Cliente especial
Cliente especial
27 sept 2021
In Masa madre sin gluten vegano
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Mauricio Belmar
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