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Buttermilk sourdough (gluten free, of course!)

16/10/2012

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Bread made with milk often has a softer, sweeter texture. Cultured buttermilk can add more interesting depth and range of flavours. For a while I have been pushing my single flour sourdoughs to the limit, so for a bit of fun I decided to play with buttermilk.

I used my most active and forgiving starter (quinoa starter) and a good serving of buttermilk in each batch. Over the last week there has been buckwheat & buttermilk, brown rice & buttermilk and finally millet & buttermilk. 
All three mixes made good bread. Moist, flavoursome and soft, with a softer crust than is usualy with the single flour sourdough. The brown rice & buttermilk provided a more interesting range of flavour than the straight brown rice on quinoa starter. 

I'll be cutting the millet & buttermilk at breakfast tomorrow. Will report back later. Later:  ...  the millet & buttermilk was good to eat. The crust of a millet loaf can be a bit floury, but with the buttermilk it was a good crust. Sorry no pics this time! (I forgot)  Read more


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    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.
    There was so much to learn along the way. Eventually I made progress with bread that looked, felt, smelled and tasted like real bread!  From there I have been exploring and learning more about basic gluten free ingredients to make a range of bread, pastry and pasta!

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