I started gluten free baking in 2006 and began experimenting and exploring possibilities to improve gluten free bread. My first sourdough was in 2008. It was a buckwheat sourdough. The quinoa came later. It is the most reliable and robust of my starters, and the least likely to mould.

Charakteristische Eigenschaften

Quinoa starter is made with locally grown quinoa in NorthWest Tasmania. It is a very robust and reliable starter that works well with a range of doughs. Quinoa provides a slight nutty, earthy flavor to dough. It has relatively high enzyme activity.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Quinoa flour
100% Water

Zutaten für die Auffrischung

100% Quinoa
100% Water

Remove all except about 20g of the mixture, then add 30g water and 30g quinoa flour. Note: this starter can be kept in a refrigerator for a number of months with out refreshing. Bring it out to refresh a few days before use.

100% Quinoa 100% Water

Aufarbeitung

This is a simple sourdough made with filtered water and quinoa flour. The quinoa is washed and dried before milling. The washing removes bitter saponins that naturally coat the seeds.

100% Quinoa flour 100% Water

Day 1: mix 30g quinoa flour with 30g water

Day 2 add 30g water and 30g quinoa flour

Day 3 add 30g water and 30g quinoa flour

Day 4 add 30g water and 30g quinoa flour

Day 5 remove all except about 20g of the mixture, then add 30g water and 30g quinoa flour

Day 6 remove all except about 20g of the mixture, then add 30g water and 30g quinoa flour

Day 7 remove all except about 20g of the mixture, then add 30g water and 30g quinoa flour

The starter should be ready to use. To maintain refresh as it is used, or follow the same practice as days 5 to 7 to refresh.

Ergebnis

Bread

free form loaves

flat bread

focaccia style breads

pizza

pizza bases

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek