Better Success with Gluten Free Sourdough Bread

Wow we have been blessed.
    I am so thankful that we finally after about 6 weeks plus we got a real break in the weather.
    No humidity to speak of for two days, yesterday mid 80s today we woke up to high 50s although it is at least 90 f right now. Ends tonight though.

    I had things I wanted to do over the weekend-bake outdoors in the dutch ovens, gather plant materials for eco dyeing and I just had to hand water everything since we did not get any of the promised rain. It took me 2 hours tonight.

   I am down to 4 nice looking indigo plants-last time I grew these-two years ago I couldn't tell when they were ready to harvest-so I need to get online and research that out again.

   I did pick up my roaster pan from Wal mart early yesterday morning-I am so thrilled as this is what I had in mind that I wanted, and it was $18.00-perfect. It will fit a 12" square tile so there is lots of room here for a couple smaller tiles or things wrapped around copper pipes etc-I need to ask Hubs if he has some scraps of that around.

  I also now have dried mimosa leaves (for natural yellow dyeing) and they are off the stems-I am letting it air dry more since we have been so humid here.

     So I ran out of time this weekend to gather plant materials for eco dye-if nothing comes up hopefully tomorrow morning early I will take a walk and collect leaves and such

   I helped Hubs this morning with a project we have been working on and in the meantime I had worked with another sourdough bread gluten free-so was getting coals ready at the same time
    I posted a couple photos on my Facebook page so brought over what I had written already.

     Better success today with gluten free sourdough bread.

I had started a gluten free starter with brown rice flour. My last attempt was so so-good but not real good-still too doughy inside even at the recommended internal baking temperature of 206 f to be baked. I think I am going to increase that to 210 f next time and see what happens.

I took out my sourdough and fed it twice for several days, then took half of it and put back in the frig. for later. I fed what was left for several more days twice to build up to 3 cups of sourdough.

I combined the technique of MaryJane Farms new book Wild Bread with another recipe I found online

. I am looking more into baking now with almond flour since it is more nutritious with less carbs then all of these gluten free flour ingredients-which I am learning are loaded with carbs and not much nutrition either.
     So instead of adding in more brown rice flour for my batter I added a cup of golden flax seed meal and two cups of almond flour, and a pinch of salt.
    Going back to MaryJane's baking technique for a very hot 500 f degrees oven-baked in dutch ovens in small loaves-I instead baked outdoors in two dutch ovens with the temp 500 to 525 f
   Next time I will know I need lots of coals to start with to get to this temperature it took me forever-over an hour or more.
However this is the best gluten free loaf yet-the sourdough flavor is so perfect, still a bit too dense for my liking but after toasting in the toaster twice-it was perfect. And not toasted it is much better than my last attempt-not gummy so it's pretty good if I do say so myself  smiles
    I decided to slice it all and wrap single slices and freeze-otherwise this bread just will not keep 

So I am pleased after all of my efforts and I love love the sourdough flavor
Miss Calico likes to hang out with me when i am working outdoors-with the sun out pretty hot-even though we were in the 80s this morning instead of the 90s by noon So she crawled under my fire pit where it is cozy and cooler lol

I have one more thing to do tonight-and that's to refill the hummingbird feeders. So I am off to do that

   Have an awesome new week ahead everyone