Miscela

100%
Liquido Farina Altro
Koala

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dal 2019

From my first contact with sourdough I felt in love I used to bake normal breads with wheat flour and after discovered a gluten intolerance I decided to create my own sourdough gluten free vegan bread

Caratteristiche

My gluten free starter gives me a sourdough with a good crust and even good crumbs although it is gluten free the texture is great and the acidity is very low, which I prefer , the colour is brownish and the flavour is very similar to the traditional wheat bread

Sapore e aroma

Koala top shot
Koala jar shot
Koala front shot
Koala rising shot

Ricetta

Ingredienti di partenza

  • 50% Rice flour
  • 50% Chickpeas flour

Ingredienti per il rinfresco

  • 50% Rice flo
  • 50% Chickpeas flo
  • 100% Water
1
Proportion 1:1:1 Mix of rice flour and chickpeas flour 50% each Add filtered water
50% Rice flo 50% Chickpeas flo 100% Water

Metodo di lavorazione

1
I created my koala gluten free starter doing the same process as the traditional starter, using 2 different flours and filtered water
50% Rice flour 50% Chickpeas flour

Result

Loaf/ High loaf pan/ Bagels/ Panettone

Nice crusty and tasty baguette
Koala Loaf/ High loaf pan/ Bagels/ Panettone  first overview
Koala Loaf/ High loaf pan/ Bagels/ Panettone  second overview
Koala Loaf/ High loaf pan/ Bagels/ Panettone  first slice
Koala Loaf/ High loaf pan/ Bagels/ Panettone  second slice

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