I have just learned, much to my great disappointment, that the world is flat. I can clearly see my mistake now. I had thought that I was making gluten free sourdough and forming up batards and boules, proofing them and baking them on a stone in my oven. But I was wrong, because I have just learned that gluten free sourdough can only be made with batter and baked in a loaf pan! Everywhere I look on the web I learn that gluten free sourdough is made with batter. It is on the web, so it must be true.
So, the world is flat. That is the dominant paradigm, so, I guess I'll have to comply.
But, before I find a whisk and loaf pan, I want to show the results of my research that led me to think that it was possible to produce gluten free sourdough, following closely on the principles of regular sourdough bread making.
I started out in the Beginners Forum with a chronicle of my early research: First attempts at gluten free sourdough
Some of my bread has used flour mixes, some has used straight flour with a little added fibre. Most recently I have been looking at the effects of long pre-ferments and very simple flour mixes. For example here are some pictures of a buckwheat and millet loaf with a 48 hour pre-ferment:
Although the crumb of this loaf was a little dry this mix produces a loaf that can be described as: Open, moist crumb, good texture. Pliable and a sweet, honey scent.
Other examples of simple gluten free flour mixes can be found in my facebook album Exploring GF Sourdough
The latest mirage to emerge from my oven (it must be a mirage because it is not in a loaf pan!) was a delight ot the eyes, nose and tongue. Though there is still room for improvement. Here are some photos:
The crumb was still a little too moist, could have been left in the oven another 5 minutes. A little more flour in the mix would have helped - hydration was a little too high.
Pity the earth is flat, I was begining to enjoy the feel of a round earth!