Day 1: 50 grams flour & 65 grams water
Day 2: No discard, add 30g flour and 45g water
Day 3: No discard, add 30g flour & 45g water
Day 4: No discard, add 30g flour & 40g water
Day 5: Discard half the starter then feed 30g flour & 40g water
Day 6: No discard, add 30g flour and 40g water
Day 7: No discard, add 30g flour and 40g water
Day 8: No discard, add 30g flour and 40g water
Day 9: Discard half the starter then feed 30g flour 40g water
Day 10: No discard, add 30g flour and 40g water
Day 11: No discard, add 30g flour and 40g water
Day 12: Ready to Bake!
385g Water, room temperature
10g Granulated Sugar
5g Salt
100g Active Gluten Free Starter
Gluten Free Sourdough Starter
- In a large mason jar, combine 50 grams of Caputo Gluten-Free Flour and 65 grams of water.
- Mix until there are no lumps. Place the jar on your counter and cover it loosely.
- Continue this process every 24 hours for 11 days, following the directions and quantities above. This will allow the starter to mature.
- On day 12, the starter should be active, bubbly, and ready to use!
Alternatively, use the pre prepared Sourdough Starter
Dough
- In a large bowl, combine water, olive oil,sugar, salt, and active gluten free sourdough starter mix. Once combined, add in 450 grams of Caputo flour. The dough will be sticky; mix with a fork and then use your hands if needed.
Mix for about 3–5 minutes; it will still be sticky. Cover with a tea towel and place in a warm spot, allowing the dough to double in size, about 3–4 hours.
- Once doubled, cover and place the dough in the fridge overnight.
- The next day, remove the dough from the fridge and allow it to come to room temperature on the counter, about two hours.
- Liberally flour your surface with about 3 tablespoons of Caputo Flour. Then turn your dough out onto the floured surface and knead. Knead the dough for about 2–3 minutes until it comes together and absorbs the flour on the surface.
Sprinkle flour in an 8-inch round bread proofing basket, then place the dough into the basket and cover loosely. Set it in a warm spot for 6–8 hours or until doubled in size.
- Preheat the oven to 260°C.
- Place a medium-sized Dutch oven with the lid on inside the oven.
- Turn your dough out onto a sheet of parchment and score the top with a bread lame. Place the dough and parchment into the preheated Dutch oven and cover.
- Now lower the oven temperature to 230°C and bake for 30–35 minutes. Then remove the lid and bake for another 25–30 minutes or until golden.
- Allow it to cool completely before slicing.
Notes:
- After 11 days, you can store your starter in the fridge. When you want to use it, take it out and feed it again with 30 grams of flour and 40 grams of water. Once it almost doubles in size, it's ready to use again.
- If using from the fridge, allow two feeds to get the starter going again before using it in the gluten-free sourdough bread recipe.
- If you see any mold or the starter begins to smell rancid, you may need to restart the process.
- The starter's consistency should resemble thick pancake batter when mixing.
- The water should always be at room temperature.
- Depending on the temperature and humidity in your kitchen the first and second rise could vary.
- Make sure the dough is in a warm place to rise.
- Don't worry if your dough does not completely double in size. As long as your starter is very active, prior to making the dough it will work! Just follow the timing listed in the recipe and it will result in a beautiful sourdough loaf!
