By Adem Lewis / in , , /

Welcome to Part 2 of my Buckwheat
Sourdough bread recipe! And I’m hoping that I can help you troubleshoot some
common questions about baking gluten-free sourdough bread. So let’s begin! Please watch until the end I’ll be comparing the two loaves baked in Part 1. I’m filming this video today, for you that might be debating whether or not
you are ready to bake a sourdough loaf and also prepare your first
gluten-free sourdough starter. If you have any additional questions I might
not be answering in this video please let me know in the comments below
because I can answer them in the next video. I have here on my little counter
some of my starters. This one I used this morning but I just recently fed it so
it’s not active yet but if you keep watching right now I will show you a
clip of a really active starter the one I use this morning in my bread recipe
and that’s what I’m looking for when I’m looking for a bubbly starter. These two I
actually took them out last night and I often get the question of what do I do
if there’s like a liquid forming on top but there’s two different things you
have to consider is this a brand-new starter or is this a starter that you’ve
had and you fed. You have to kind of smell it like this one smells really
really good so I would I would have no problems stirring back in the surface
liquid. If it smelled too vinegary or not the best or most pleasant wild yeast
starter smell then I might opt to pour the surface liquid and then give it
another good feeding this one is nice if I was to stir it actually I won’t take a
quick peek it’s too liquidy so this one needs another feeding for sure. I would
definitely see this one again and then wait for it to get happy and lively but
this is definitely a very good it’s actually my fruity starter
it’s a really good starter of mine but it does need another feeding right now
so sometimes when you’re like but I just sped it and the water went right to the
top and it kind of just fell flat you know what just you can give it time
and or another feeding and give it more time and see what happens
you have to be patient with these wild yeast starters because they all have their own
characteristics this is another one of my popular ones it always does well it
does have a different smell in this case there’s no surface liquid but it kind of
looks like it would need another feeding before I would be able to use it because
it’s too compact it’s not lively enough. I just wanted to show you the
differences but in this instance the one I used this morning I just fed it not
too long ago and I’m already seeing bubbles so within the hour that one
potentially could be ready to use again I often get the question of how do you
know if it’s like when you need to feed it more food or how do you store it up
you know what I have another video that hopefully help you answer a lot of these
questions but that’s another example because I am filming right now this is
my sorghum starter I actually used some of this as well this morning but then
I’m left with a little bit less than a cup I probably would give this another
feeding before I returned it to the fridge so I’m just going to quickly show
you what it looks like I’m not going to be baking with this one again so once I
feed it I might leave it on the counter for a bit but it’s going to be going
back to the fridge so I’m just give it a few spoonfuls generous spoonful and that
once it’s lively will probably be like a cup and then I’m going to give it a
little bit of water sometimes I put too much water and my starters are kind of
too liquidy but you can either adjust it by adding more flour and or just leave
it as is but then you would have to adjust your bread recipe
because if your starter is too runny then it might affect your overall bread
recipe right. When you’re feeding a starter I don’t necessarily measure some
people do so equal amounts of water and flour by weight so if you did 50 grams
of water you can do 50 grams of flour I usually just do a few spoonfuls of flour
and then I just eyeball it and add water until it’s the right consistency
if it’s too hard to stir then you need more water if it’s too easy to stir then
you could potentially add more flour so that is a good guideline so for now
this one I will just be keeping it on the counter for a bit and then it will
be fine in the fridge for one to two weeks without worry. Enough about
starters because like I said I have another video that can hopefully help
you troubleshoot some common questions about gluten-free starters but if you
have more questions something that I might not have covered yet just, please
ask in the comments below I also want to say that I’m really happy and
proud of everyone that’s reached out to me to asking for proper substitutions
for some of my recipes when you replace one you have to replace it with
something that’s comparable which is why I’m working on a flour guide it’s not
going to necessarily tell you which ones to replace with another one but it will
suggest to you what you could try I will do my best to include as much
information to cover all my bases but it’s not a magic formula but it will
hopefully help you improve your gluten-free and vegan baking with options that
work I will let you know when I’m ready to share that but if I if it’s ready by
the time I post this video I will definitely add a link to it so you can
go get a copy of it and print it out and use it in your kitchen when you are you
know short of an ingredient and you need to replace it with something else, so look for that! I’m going to mention my Facebook group
quickly because I did in the first video but again if you have any gluten-free
vegan baking questions so that’s baking without gluten, wheat, eggs or dairy please this group is super friendly it doesn’t
cost anything to join it’s just a Facebook group so it’s that place where
you can ask common questions or silly questions at the beginning we all have
questions so it’s a great place to come and meet other bakers that like to make
similar recipes so please ask to join. In my recipes I always try to introduce
various ingredients that will enhance the flavour, the nutrition value and the
texture of the loaves. Baking with gluten-free flour and seeds
is different there is a learning curve to master the right texture all the
ingredients listed in the recipe are gluten-free always make sure that
flours or seeds you purchase are certified gluten-free and allergen-friendly
if necessary. If you prefer to buy whole grains and seeds you can
transform them into a fine flour using a spice/coffee grinder, a small blender or
grain mill. All my recipes here suggest a Dutch oven, I use my famous unbleached
parchment paper pretty much all the time when I’m baking especially bread this is
my baking stone it’s pretty well used but it’s pretty much always in my oven
underneath whatever I’m baking it just kind of helps distribute the heat really
well and I find it helps to add heat directly underneath your baked goods so
if you don’t have one I know I would like to invest in like either a baking
steel or some baking tiles to cover the whole base of my oven grill or rack but
as a start if you just have a pizza stone just that on its own is super helpful.
You can see in the background I’ve got 5-QT Dutch oven I’ve got the 7-QT Dutch oven
both are really really good and when you bake loaves it just
helps to trap the heat and the steam and you’re not baking with a cover on the
whole time but it does help to make gluten-free bread for sure. But it’s not always necessary. And when I bake a loaf usually for the first day I’ll just take
a clean towel and I will honestly I’ll just place my loaf and I wrap it up tuck
in the edges and for the first day this is kind of how I keep it. After the
first day, if you haven’t sliced your loaf yet I would probably do so at
that point you could potentially keep it on the counter for another day but it
will at this point start to get dry kind of fast you can store it in the
refrigerator for up to five days but as soon as you place it in the fridge it’s
going to get kind of like dry and more hard in which case it will have to toast your
bread in order to have a satisfying texture if that makes sense. You don’t
have time to eat it all then I would definitely freeze it it will be really
good for up to one month and then it just kind of like over time up to the
you know the second third month it’ll still be okay but not the best after
three months I would totally probably just get rid of it because it’s not going to be
the freshest bread anymore even if you toast it. And if you ask me what I store
it in you could just use a ziplock bag but if you’re trying to reduce your
plastic consumption is to just use a really nice glass container with a lid
and you just put it in there and then you’ll be all set. Last but not least if I
could help you troubleshoot a little bit more either my recipes and/or
other gluten-free baked recipes is people are asking me is my oven too hot
is my oven too low why does my bread rise but then it kind of like sank
or why did it rise really well but then the top crust separated from the
loaf itself and then another option it’s really really compact and gummy at
the bottom of your loaf but then everything else kind of sort of looks
okay a lot of it has to do in super all honesty is bake in the middle rack have
a good heat, make sure to pre-heat your oven really really well.
In the beginning I was always trying so hard to bake loaves in a bread pan but for
me those were never my best bakes. I’m not sure if because I wasn’t using it
baking stone or I didn’t have my Dutch oven but as soon as I started using my
Dutch oven all right my bakes improved and I’ve even placed a bread pan in my
large Dutch oven with a cover on and that really helped too. There is such a
thing as I think it’s called a Pullman. It’s a bread pan with that top I haven’t
used that but if you couldn’t get your hands on one I think you can adjust to
the size of your loaf accordingly but it has a top and maybe that would help to
trap the steam at the beginning. And then there’s do you bake with steam do you
not bake with steam well today we’re going to bake with steam for one of them
and then the other one is going to be in the Dutch oven. So we’re going to be able to
experiment and see what works best. And at the end of this video, I’m going to
show you what did work. One of my Insta friends but she said she loves the bread
but she finds the crust too hard well yesterday I baked some rolls and I did
reduce my oven temperature to 400 as opposed to my regular 450 and that
was a yeasted recipe mind you. It wasn’t a sourdough but I also brushed all my
rolls with a mixture of hemp milk and olive oil just to kind of give it a
little bit more moisture and it really helped to create a super good moist not
too crispy roll. But for sourdough, today again I’m going to try a couple
different methods to see what yields a different kind of crust because some
people love the crispy crust I know I do but for kids I agree that kids tend to
like you know the softer easier to chew crust so once I have a few
things that work really well that I can recommend to you I will make sure
to let you know where you can find those details because it is a question that’s
been asked before so it’s worth investigating a little bit further. My
experiment yesterday was with hemp milk. I was kind of pleased with the outcome
so and that’s another recipe I will be sharing on another video if it’s not
already up it is a yeasted gluten-free and vegan roll recipe and
I’m excited it’s really really good! We’ll be showing you the final bakes
from the Buckwheat Sourdough recipe. And I can’t wait because it’s one of my
favourite recipes and it’s one of the most popular recipes on Fresh is Real.
So just to mention it again this recipe is already up on my website but I will be
updating it with some improvements and you pictures the video in its little
tweaks to the recipe itself, so I hope you check it out and I hope you
share it with your friends! This is the first one can you see the inside it looks really
nice the crumb is nice it’s not sticky but it’s still a bit moist inside
because it’s still warm. And this one smells perfect! That’s the part I like to
eat fresh! I’m just going to move this to the side. I’m going to slice loaf #2
and this one is with the actual sorghum starter. Does that make a
difference? Maybe. The crust is crispy. This one is as nice. This one
seems more springy. This one seems more dense. Again it could be the ingredients.
Could be the fact that… the way it was baked Wait a minute! I forgot the best part!
The tasting of the bread! I need to try both. This is the one with the sorghum starter.
I have a feeling I like this one better but I’m not sure why. This one has a crispy
crust underneath which is not necessarily a bad thing. I don’t know.
This is a tough call. They’re both good! I think if I had to pick a favourite,
it would be this one because in the inside it’s nice and soft but I actually
do like the crispy crust underneath. But that’s just me. Everyone’s
different. Right? The texture is really nice too but I don’t know if you
remember that this loaf is actually more wet as well so that could make a
difference. I think my vote is for this one. Even though it’s practically the
same recipe, I like the crumb and I like the crust the best. It’s really good!


  1. Did you watch Part 1? It's the NEW GFV Buckwheat Sourdough Loaf step-by-step tutorial style video. If you have any questions, let me know!

  2. Anxious for the flour guide … I have used 2 kinds of "all purpose" and got totally different results. Decided yesterday ( just before getting home and finding your video) that I am going to work on my own mix to make a standard loaf. I am going to add a G F bread to my Other Sourdough bread for Farmers Markets this year as I do have a lot of requests for GF. I don't have Facebook so will you have it on the website ? Or add to this video later ?

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