Gluten Free Sour Dough Bread

Zaia

Zaia is a musician, homesteader, permaculturist, holistic health and wellness coach and sustainability advocate. She and husband Tom run permaculture designed farm "Maungaraeeda" on the Sunshine Coast in Queensland, Australia and the not for profit organisation the Permaculture Research Institute Sunshine Coast Inc. and teach permaculture and self reliance. Zaia loves cooking and always comes up with new and different recipes to prepare the food she grows. She is a percussionist and is involved in various musical projects, including community music projects. She writes about life on the farm and tries to post regular photos.

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5 Responses

  1. Thanks for the recipe. So do you just use up the second, more diverse starter that you took 1/4c of for the loaf and then feed the first starter? In general why do the two different starters, why not just feed the first one you made with more and different flours and scoop out of that one? Your method is different from others I’ve seen but I like it. I think I’ll try it for my first try. Thanks for posting this. Much love.

    • Hi James, the first starter seems to be too strong. The taste is very present if you use it in the bread. I prefer to use the second starter, but like with all recipes, please play around with it and see what works for you. Good luck!

  1. July 25, 2012

    […] I make our soup in the morning and leave it on our wood stove for the whole day. Enjoy with some gluten free sour dough bread and homemade raw butter! Share:TwitterFacebookEmailPrintLinkedInTumblrLike this:LikeBe the first to […]

  2. April 16, 2013

    […] I make our soup in the morning and leave it on our wood stove for the whole day. Enjoy with some gluten free sour dough bread and homemade raw […]

  3. February 16, 2014

    […] I make our soup in the morning and leave it on our wood stove for the whole day. Enjoy with some gluten free sour dough bread and homemade raw […]

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