/ck/ - Food & Cooking

>>4244547
I am not a gluten-free expert. I have, however, seen what looks to be like some semi-successful attempts at making gluten-free bread. I know the folks over at Ideas in Food were working on a gluten-free flour base that they called the Iif Flour. I don't know whatever came of that. You might also try perusing your local book retailer for some well-reviewed gluten-free cookbooks. I'm sure they'll have something that is far more successful than whatever I can throw together in my head.

>>4244565
I make bread impulse buys all the time when I go to the local pretentious dickbag markets here in Los Angeles. The bulk whole grain sections always stimulate my thinking, and I end up walking away with a bunch of weird stuff. I have some quinoa flakes and quinoa flour to try using at some point in the next couple weeks.

>>4088167

In general, I start starters from scratch using a 1:1 mix of rye flour and water. Rye flour and whole wheat flour seem to have more bacteria/yeast in them (which makes sense, since they include the bran where bacteria would likely live), and therefore get things moving at a more rapid rate. If you want a white starter, than you can start feeding white flour after the starter has fully matured on rye/whole wheat. Your starter should probably be doubling reliably in 3-5 hours before you start using it to bake. This means twice daily feedings should be required if you're keeping the starter at room temperature.

In my experience, you can't diagnose starter issues from loaf color, only from performance of the leavener during bulk ferment, proof, and/or bake.

In terms of getting the starter ready for use, you should always feed it to get it up to volume, then weight for it to just under double. The goal is to make sure that the density of bacteria and yeast is high in the starter, but that they haven't started to die of malnutrition yet. In microbiological terms, you want to catch the starter during log phase, and not during stationary or death phases.

>>3993802

Alright, the bake is done. A little overdone, but delicious!

Crumb shot inbound.