No added starch #surdegsbröd #glutenfri #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread #crumbshot #glutenfreebaker #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #lowfodmap #peagd #sverige #bread #växjö #glutenfreebaking #lammhult #berg

My book ends (or maybe starts) with a recipe and process that will create a very fluffy, soft and convincingly high volume gluten-free bread that only consists of flour, water and salt. To be more precise: psyllium, teff, sorghum, white rice, oat, salt and water. If you add one more natural, but very expensive ingredient to your bread, it will even become better. The book will be released in Q4 of ‘25 and you can pre-order on www.sourdoughstereo.com/book. #surdegsbröd #glutenfri #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread #crumbshot #glutenfreebaker #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #lowfodmap #peagd #sverige #bread #växjö #glutenfreebaking

This laboratory unit contains water and psyllium. By mixing it in certain quantities, you can very precisely determine the swelling quality of psyllium. Very handy for bakers who bake a lot and need to quickly calculate how much more or less psyllium is needed for a new batch. It's also super fun and educational to do! #surdegsbröd #glutenfri #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread #crumbshot #glutenfreebaker #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #lowfodmap #peagd #sverige #bread #växjö #glutenfreebaking

Crumb shot of yesterday’s whole wheat sourdough. Not nearly as open as i would prefer, but for a whole wheat bread, it’s good to me. And i was right: it tastes great no matter what, so there’s that. 🙂 #BreadPost #Baking #Sourdough #DIY #CrumbShot

My apologies for this disturbing picture. No starter was harmed or discarded during this photoshoot. Discarding starters is something really unnecessary anyway. Keep 75 gram in your fridge. When you want to start baking, take two clean jars. Put 25 gram of starter in jar 1, 50 gram in jar 2. Jar 1 is your base, add 25 gr of flour and 25 gram of water, let it peak and put back in the fridge (or first let it mature). In jar 2 you add what you need for your bread (but of course always more flour than starter). This is a closed process, which can be repeated endlessly, without having to discard anything. You can always let a starter grow in one or two feedings. So reduce the amount of starter in your fridge and stop the discard blah-blah.
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#surdegsbröd #glutenfri #longfermentedsourdough #glutenfrittsurdegsbröd #glutenvrijbrood #glutenvrij #glutenvrijdesem #glutenvrijzuurdesembrood #freefromgluten #glutenfree #sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread #crumbshot #glutenfreebaker #glutenfrei #glutenfreibrot #glutenfreisauerteigbrot #lowfodmap #gfdf #peagd