Glutenfree sourdough starter (buy i.e. at Natural Grocers)
Set up starter according to instructions
When you have an active starter:
<li>130g Plaintain flour (JEB foods online)</li>
<li>130g Cassava flour (Otto’s is available at MoC, Natural Grocers etc)</li>
<li>130g organic potato starch</li>
<li>20g psyllium husk</li>
<li>10g fine pink salt</li>
Mix these dry ingredients.
Take about 100g of the active starter (I take a large tblsp from the active starter and put it in a mug, add 1 tblsp flour and enough warm water to make is a very thick but moist consistency, let it sit on counter for a few hours until it doubled. I feed the rest of the starter and leave it in fridge for next time, it will double within 24hrs)
450ml warm water
Dissolve starter in water
Add to dry ingredients and mix for 12 min
Form a round loaf and put in bowl with tight lid, I use a stainless steel bowl with lid.
Turn on oven light but no heat and let rise for 4+ hours, I sometimes leave overnight
Take bowl out of oven.
Use a glass bowl with lid to bake the bread
Turn on oven to 482 degrees (translation from German temps..)
When temp is reached, take glass bowl out, carefully shape dough to fit and insert into bowl (careful, very hot). Close lid, bake for 35 min.
Remove lid, bake for another 30min. I add a baking dish with water to keep the interior of the oven moist
Take out of oven, take bread out of bowl, let cool on a rag.