My book ends (or maybe starts) with a recipe and process that will create a very fluffy, soft and convincingly high volume gluten-free bread that only consists of flour, water and salt. To be more precise: psyllium, teff, sorghum, white rice, oat, salt and water. If you add one more natural, but very expensive ingredient to your bread, it will even become better. The book will be released in Q4 of ‘25 and you can pre-order on www.sourdoughstereo.com/book. #surdegsbröd #glutenfri #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread #crumbshot #glutenfreebaker #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #lowfodmap #peagd #sverige #bread #växjö #glutenfreebaking

This laboratory unit contains water and psyllium. By mixing it in certain quantities, you can very precisely determine the swelling quality of psyllium. Very handy for bakers who bake a lot and need to quickly calculate how much more or less psyllium is needed for a new batch. It's also super fun and educational to do! #surdegsbröd #glutenfri #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread #crumbshot #glutenfreebaker #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #lowfodmap #peagd #sverige #bread #växjö #glutenfreebaking

So you think you can do what cookbookwriters, influencers and other experts tell you to do? Well, think twice, because here are three gluten-free bread myths. Let me debunk ‘m for you so you can get rid off all the bullshit. Your bread will thank you later. 

1. PSYLLIUM GEL. Stop making gels with psyllium. I know the internet is loaded with recipes that call for psyllium gel. Not just made up by random people, but pretty much all cookbook writers and self proclaimed experts. They are wrong. And on top of it, they often use the wrong type of psyllium. Get the powdered, 99% purity version. Just whisk in the psyllium with the rest of the flour and you’re done. Making a gel is a worthless, unnecessary and unappetizing step that also increases the risk of uneven distribution and creating lumps of gel in your bread dough.

2. MAGIC INGREDIENTS. Artificial stuff like methylcellulose and xantham gum are not magic ingredients. Stop putting it in your bread and avoid bakers who do. Great gf bread is made with great flour, a strong sourdough, the right amount of psyllium and high hydration. That’s where the magic happens. All the rest is just making up for laziness, a lack of knowledge or not giving a shit about anyone’s health.

3. KNEAD, ROLL, STRETCH & FOLD. Lots of people knead the gluten-free dough like crazy. They roll it out. They stretch it and they fold it. They seal it by pinching the dough. Looks really interesting right? But they make a fool of themselves. They are copying the process of gluten sourdough bread and do something that’s completely useless. There are no gluten to activate and the dough actually profits from touching it as little as possible, after mixing. Just gently roll the dough into a ball until it has a smooth surface, then give it the shape you want.

#peagd #sverige #bread #växjö #glutenfreebaking #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread #glutenfreebaker

Gluten Free Sourdough Bread....just teff, millet, rice and sorghum flour. Method of @sourdoughstereo is amzing.
#glutenfreesourdough #glutenfree #glutenfreebaking #glutenfreesourdoughbread

My apologies for this disturbing picture. No starter was harmed or discarded during this photoshoot. Discarding starters is something really unnecessary anyway. Keep 75 gram in your fridge. When you want to start baking, take two clean jars. Put 25 gram of starter in jar 1, 50 gram in jar 2. Jar 1 is your base, add 25 gr of flour and 25 gram of water, let it peak and put back in the fridge (or first let it mature). In jar 2 you add what you need for your bread (but of course always more flour than starter). This is a closed process, which can be repeated endlessly, without having to discard anything. You can always let a starter grow in one or two feedings. So reduce the amount of starter in your fridge and stop the discard blah-blah.
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#surdegsbröd #glutenfri #longfermentedsourdough #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread #crumbshot #glutenfreebaker #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #lowfodmap #gfdf #peagd

No added starch, room temperature fermentation, no cold retard, same day baking. Let’s throw in a matured levain (12 hours after peak) and add only 5%. Can it do the trick? Of course. Some like to do peak-to-peak feedings, using the levain at peak and using lots and lots of it, desperately trying to stay away from any acidity. While in fact they are throwing away gold. It’s a choice. Choose wisely.
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#surdegsbröd #glutenfri #longfermentedsourdough #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #crumbshot #närproducerat #broodworkshop #glutenvrijbakkenworkshop #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #workshopglutenvrijbroodbakken #workshopbroodbakken #lowfodmap #gfdf #masterclass

In the old days fermenting sourdough bread was a pretty straightforward process where you had to deal with roomtemperature only. Without a fridge bakers had to work during the night to serve fresh bread in the morning. Nowadays, fermentation without temperature interference (cold retard) has one huge advantage: you wait for the pH to drop to a certain value, which is always the same. No matter what temperature. You always get a perfectly fermented loaf. The fridge gave us convenience and cold dough, but also a process that is harder to manage. Nothing gives you full control any more. Not pH, not the poketest, not the percentage rise. Yes, all factors combined will put you in the right direction, but those will always be estimates. Fortunately, when it comes to gf bread, same day baking is especially the way to go. Back to how it all began, but with added convenience. #peagd #noaddedstarch #1kg
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#surdegsbröd #glutenfri #longfermentedsourdough #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #crumbshot #närproducerat #broodworkshop #glutenvrijbakkenworkshop #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #workshopglutenvrijbroodbakken #workshopbroodbakken #lowfodmap #gfdf #masterclass