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

A strong starter, a top psyllium, high hydration, powerful mixing and #peagd fermentation are the key success factors to create the best possible gluten-free loaf. #surdegsbröd #glutenfri #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread #crumbshot #glutenfreebaker #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #lowfodmap #peagd #sverige #bread #växjö #glutenfreebaking

A slice of gluten-free sourdough bread made of only flour, water and salt. No added starch, eggs, sugar or any artificial stuff. How is it possible to get the open crumb which is also soft and delicious? By using my #peagd method. You can read all about it in my upcoming 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

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

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