In my last post I talked about technique. Here is the evidence, the first recipe in a series of artisan style gluten free bread. Once again I have stuck to my philosophy (OK, my obsession) of keeping it simple. A short list of ingredients. A simple technique. The result is a good bread. I am sure I can improve on this, but it is OK. I had some for lunch today.
I use a limited number of ingredients in my bread. When I make bread with bakers yeast, I use a small number of ingredients (see my earlier post "What do you use to make gluten free bread?"). When I make sourdough the list of ingredients is even smaller. For sometime now I have been evaluating different bread-making techniques.
When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.