Sourdough from different types of flour "MIX-6" (gluten-free)

[Sourdough from different types of flour "MIX-6"]

Sourdough from different types of flour "MIX-6"

After conducting my experiments with flour and liquid, many different flours and diluted whey remained (see here Interaction of different types of flour with liquid https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4234.0,) which had to be disposed of somewhere.
I put all the flour porridges from 6 types of flour into a large bowl, added 2 tbsp. l. hungry herculean and rye sourdough from the refrigerator and left overnight right on the table.

In the morning you should have seen this riot that took place in a bowl
I added another 30 grams of rye flour and a dash of fresh whey, just to refresh this mass. In general, this mass is still raging above the roof, by the night I will put the bread to bake.

Let me remind you that the flour was: wheat, rye, buckwheat, corn, chestnut, barley.



Made sourdough wheat bread from 6 types of flour.
The bread recipe "Wheat-rye Darnitsky from Admin" was taken as a basis with some changes. In principle, you can take any recipe for wheat-rye bread as a basis.
The dough was kneaded in a food processor, the dough was proofed in a mold in the oven at a temperature of 35 * C, and baked in the oven at a temperature of 180 * C.
Here's what happened:



And sliced ​​bread slices



Bread of good quality, table bread to taste without a pronounced taste of any one flour, neutral taste.

Baking result:
Bread can be baked with any sourdough, even from flour of different types and varieties, and even from several types of flour.
If a situation like mine arises, do not be afraid and boldly make sourdough and bake sourdough bread from various types of flour. You will not regret.

Don't be afraid to experiment, try different ways of baking bread

Good luck!

... what kind of bread can you eat with diabetes # 2

... what kind of bread can you eat with diabetes # 2

Konstantin, ask this question in Alexandra's topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=221.0 , she is special on this issue, and you can safely use her recipes for bread and other dishes

[Admin]

Admin, Hi
Do you think the best is the enemy of the good?
I'm tired of counting your starter cultures on the forum, but the kefir still remains

Really.
Here are the classics, IMHO, wheat-rye, wheat-oatmeal, wheat-buckwheat, wheat-corn, wheat-rye-corn, and that's not for everybody, what can we say about chestnut flour. By the way, the Czechs love to use it in non-yeast baked goods, just like flour from legumes.
Oh, I remembered, pea burns quickly, you can use it for ruddy.

Thank you, I will study ... if I can, I will ask questions ... until I understand how and what ... I have been sitting without bread for two months ... I allow myself, only lavash without yeast ...