Sourdough bread

Ingredients:

80g arrowroot flour
60g millet flour
20g light buckwheat flour
195g water
100g active red lentil levain (or gluten free starter of your choice)
5g salt
10g whole psyllium husk

Red lentil levain:
20 g red lentil starter that was fed 24 h ago
40g water
40g red lentil flour
It takes around 6 hours for my levain to be at the peak(when it is full of bubbles and you can see a hill on the top) this is the moment when you add the levain to your dough.

Method:

Mix the whole psyllium husk with water really well and add your levain at the peak there. Then,mix everything together and add the flour with salt. Combine it and leave it for an hour on a countertop.
Afterwards,place the dough in a fridge (6-8C) over night or for 17 hours (up to 24 hours)
After removing from the fridge leave the dough at the room temperature for 4h30m.

If you want to see how to make gluten free bread step by step,please watch my tutorial video.

Bake on a stone with a water bath at 500 F for 10 minutes, then lower the temperature to 450 F and bake for 10 minutes . Let steam out and take out the water bath, then bake at 350F for 20 minutes.

#sourdoughbread #glutenfreebread #homemadebread #whitebeard

[An_anonymous_person]

Could we perhaps recieve the starter recipe? Its gluten free right, so its different than usual starter?