Buckwheat sourdough (gluten-free)

[Buckwheat sourdough (gluten-free)]

Buckwheat sourdough (gluten-free)

I poured 50 grams of buckwheat flour into the jar, added enough curd whey to make the dough thinner (buckwheat takes a lot of liquid), and added 2 tbsp for the start. l. (measured) herculean leaven. Since this is the first fermentation of buckwheat sourdough, I added a little bit of the old strong sourdough.
The leaven began to ferment immediately, and this is what happened to it the next day after the second feeding with buckwheat (about 30 grams + whey).
6 hours passed, and I simply forgot about it, for which I was severely punished: the leaven practically ran away from the dishes!

Now I "punished" her and sent her to ripen overnight in the refrigerator
After the third feeding with buckwheat flour (about 30 grams + whey), it withstood it for another 10 hours.

From above, the leaven looks very dignified and quiet, which cannot be said about it, when I start stirring it, it boils and sizzles strongly.

This is what sourdough looks like before baking bread.



With this sourdough, I set up to bake "Wheat-buckwheat shaped bread on buckwheat sourdough".
A variant of wheat-rye with the addition of buckwheat flakes (yeast).

Wheat flour 350 grams
Rye flour 80 grams
Buckwheat flakes not requiring boiling 70 grams
Yeast Bread.
Kneading in a bread machine, baking in the oven.

Very soft bread, crispy crust, finely porous crumb.



Bon Appetit!

Shl. The flakes are not felt to taste. Taste with the addition of buckwheat, after cooling, a good soft crumb.

Buckwheat flakes (for packaging, see the photo of bread) is a good substitute for buckwheat flour if it is not available. It is not necessary to pre-soak the flakes.

The bread in the photo is just magical. I'm very, very sorry, but the leaven is not gluten-free, it is with rolled oats. It is very important.

[50 grams of buckwheat flour,]

The bread in the photo is just magical. I'm very, very sorry, but the leaven is not gluten-free, it is with rolled oats. It is very important.

Pure buckwheat sourdough, gluten-free!
Wheat bread baked with rolled oats and buckwheat sourdough

What confused you?
I grew a buckwheat sourdough as a sample, for those who want a gluten-free sourdough bread, I showed that such a sourdough can be grown - and where to use it is a matter of taste and abilities of each of us

We read carefully:
Poured into a jar 50 grams of buckwheat flour, added enough curd whey to make the dough thinner (buckwheat takes a lot of liquid), and added to start 2 st. l. (measured) herculean leaven. Since this is the first fermentation of buckwheat sourdough, I added a little bit of the old strong sourdough.
The leaven began to ferment immediately, and this is what happened to it the next day after the second feeding with buckwheat (about 30 grams + whey).

After several dressings with buckwheat flour, the rolled oats were completely weathered, and a completely buckwheat sourdough was obtained. Whoever is engaged in leavening will understand the principle of leavening, how to transfer it from one flour to another

So I kind of read it carefully. If a herculean sourdough is added for the start, then the grown buckwheat sourdough is NOT gluten-free anymore! This is really important, so that a person with celiac disease can get into intensive care.

"Hercules is completely weathered" may be so, but not for people with gluten intolerance. Well, it shouldn't be called "gluten-free what gluten contains. That is exactly what confused me ...
I will not argue, you are a specialist in ferments, I understand more in another field, in celiac disease and gluten intolerance.

To argue with me, or even not with me - enter the section of leavens, where they transfer wheat leaven into rye and back, and read carefully how this is done. Why does light wheat sourdough turn into dark rye and then vice versa from dark to light?

Also with buckwheat. Only 1-2 tbsp is used as a starter. l. sourdough, which is then removed by dressing after a certain time.
And there is no need to use a "dirty" buckwheat sourdough until it is fully converted to gluten-free buckwheat.
And you can use sour cream, whey and so on for sourdough ...

To my joy, I understand something about sourdough, that's why I try to give people the opportunity to bake full-fledged sourdough bread.

Hello! Can you please tell me how you can replace sour milk in sourdough? In addition to gluten allergy, the child also has casein with albumin.

Hello! Can you please tell me how you can replace sour milk in sourdough? In addition to gluten allergy, the child also has casein with albumin.

Choose a combination of ingredients here, replace wheat flour with another (gluten-free):
Yeast and starter cultures at home
Starter cultures https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

Hops, potatoes, chickpea-soybeans, raisins, apples, kombucha infusion and many others that can ferment quickly work well in starter cultures.

Or you can buy ready-made starter cultures, including natural