Bread

Refreshing Your Desem (“Day-zum”) Starter

Twenty-four hours before you plan to start your bread (i.e. 39-45 hours before you want to pull the bread out of the oven—see note below on timing), you need to “refresh” your desem by feeding it warm (80f) water and flour.

Overnight No-Knead Bread

2 loaves
Adapted from NY Times Article 11/8/06

1000 g. (6 2/3 c.) whole wheat bread flour
½ tsp. active dry yeast dissolved in ¼ c. warm (110f) water, OR
1 tsp. desem starter dissolved in ¼ c. room temperature water
2 ½-3 tsp. salt
Canola oil mixed with soy lecithin, for greasing pans
Cornmeal or wheat bran, as needed

Gluten-Free Sourdough Teff Flatbread

Makes enough flatbreads for four people, with a few left over.

This recipe has two parts, and starts 24 hours before you make the breads. Combine the following ingredients in a large glass bowl:

-1 cup teff flour
-3/4 cups millet flour (you can use other flours too, for a total of 1 3/4 cups--all buckwheat is nice, as is equal parts teff, millet, sorghum, and amaranth)
-1 3/4 cups water
-2 cups boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
-1 tsp salt

Stir this well, and put it in a warm place to ferment overnight.

Gluten-Free Sourdough Starter

excerpted and adapted from an article by Sharon Kane

*A few definitions:*

STARTER: A culture of wild yeast and lactobacilli in a flour-and-water medium used for leavening bread products.

PLAIN STARTER: Simply brown rice flour and water (not as potent or dependable as a boosted starter).

BOOSTED STARTER: Brown rice flour and water boosted with one to two tablespoons of water kefir, dairy kefir, kefir whey or kombucha.

FRESHLY MADE STARTER: A new starter made without any previously fermented starter.

Sourdough Teff Gingerbread

Combine and let sit 24 hours:

1 cup teff flour
1 1/2 cups boosted brown rice starter

Add:
1 egg, separated, whites beaten till stiff
1/4 cup olive oil
2 tbsp. grated ginger
1/4 cup honey (more if you like it sweet...) OR 1/2 cup sucanat
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (optional)
1/2 tsp. allspice
1/8 tsp. cloves (optional)

I baked at 425f in a nine-inch pie pan for about 40 minutes, but the top was a little overdone. Maybe a lower heat? Or bake as muffins?

Light and Crispy Zucchini Waffles

Soak for 24 hours in large bowl:
-3 cups oat flour (or up to 50/50 oat/sorghum)
-1 cup water
-1.5 cups boosted brown rice starter (450g.)
-1 tsp. Salt

Next day:
Blend till smooth in food processor:
-3 medium zucchini, coarsely pureed (about 3 cups)

Then add zucchini to flour mixture, along with:
-½ cup olive oil or melted butter
-8 eggs, separated, whites beaten till stiff and added last.

Stir zucchini into flour mixture, which should make a runny batter.

Sourdough Buckwheat Pancakes

Makes enough pancakes for four people, with a few left over.

This recipe has two parts, and starts 12-24 hours before you make the pancakes. Combine the following ingredients in a large glass bowl:

3 cups light or dark buckwheat flour
2 1/2 cups warm water (110f)
1 tbsp active dry yeast (about half a package)
1 tbsp sugar
1 tsp salt

+++OR+++

1 3/4 cups light or dark buckwheat flour
1 1/4 cups water
2 cups boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
3/4-1 tsp salt

Gluten-Free Bread, Sourdough Version

24 hours before baking, mix together:

180 g. sorghum flour
80 g. flax meal, or seeds, or both
100 g. millet flour
560 g. brown rice flour (flour total: 920 g., ~5 ¼ c.)
2 tbsp. Xanthan gum
2 cups boosted brown rice starter
3 1/4 cups water
2 Tbsp. sweetener
1 ½ tsp. Salt

Next day, add:
1-2 tbsp. sweetener
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

Gluten-Free Bread, Yeasted Version

mix together:

180 g. sorghum flour
80 g. flax meal
100 g. millet flour
750 g. brown rice flour (flour total: 1110 g., ~6 ½ c.)
2 tbsp. Xanthan gum
4 ½ cups water
2 tsp. Apple cider vinegar
2 Tbsp. sweetener
1 ½ tsp. Salt

Add:
4 ½ tsp. Active dry yeast, dissolved in ½ cup warm water
1 tbsp. honey/sugar
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

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