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