Generated by All in One SEO v4.9.3, this is an llms.txt file, used by LLMs to index the site. # sourdough mania ## Sitemaps - [XML Sitemap](https://sourdoughmania.com/sitemap.xml): Contains all public & indexable URLs for this website. ## Posts - [Blog](https://sourdoughmania.com/blog/) - [Summer Baking Without an Oven? Sourdough Says: Yes, Please!](https://sourdoughmania.com/summer-baking-without-an-oven-sourdough-says-yes-please/) - Discover why summer is the perfect season for fermentation, how your sourdough starter can bring magic into your meals without switching on the oven, and where to find gentle inspiration for sun-kissed days that rise with ease.Fermentation in Summer – The Magic of Natural RisingFermentation is nature’s quiet alchemy – a living transformation of simple - [Sourdough Naan Bread](https://sourdoughmania.com/sourdough-naan-bread/) - Dear Sourdoughmaniacs, My dear Sourdoughmaniacs, Feeling hungry? Well, we can’t have NAAN of that! So, grab a trusty frying pan and let’s get starte(r)d. PREPPING THE LEVAIN 10 g bubbly active starter 40 g white all-purpose or T 500 flour 30 g water INGREDIENTS(for approximately 8 pieces of naan bread) THE MAIN DOUGH 300 g - [Sourdough Starter SOS](https://sourdoughmania.com/sourdough-sos/) - Anita, HELP! My starter needs some SOS! Dear Sourdoughmaniacs, I am overwhelmed by your incredible response to my sourdough starter tutorial. You are amazing and you really know how to bubble this baker’s starter. So, thank you for actively building such an incredible community with me. Before I get too sentimental, and overhydrate this post - [(PRE)Shaping](https://sourdoughmania.com/preshaping/) - Why do my loaves never come out right? I have no idea how to handle my dough! What now? My dough is so hard to score. Once I cut it, it just pools out even though I used a proofing basket… If these struggles sound familiar, allow me to give you a few fermented tips - [The Many Use a Towel in Sourdough (Towel Day)](https://sourdoughmania.com/towel-day/) - In the immortal words of Douglas Adams, DON’T PANIC! Dear Sourdoughmaniacs, I’m sure many of you know I am always down for a good book, or two… or three - my fellow bookworms can relate – and for me Douglas Adams’ Hitchhiker’s Guide to The Galaxy is truly iconic. So, in honor of it being - [Baker's Percentages](https://sourdoughmania.com/bakers-percentages/) - Making Baker's Percentages Work for You Dear Sourdoughmaniacs, Right now you are probably thinking… Anita, what’s with the math homework, can’t we just bake bread and forget about the numbers? And I get it, we Sourdoughmaniacs mostly prefer a crunchy crust over crunching numbers… but for the best possible sourdough success, a little math is - [No Professional Tools, No Problem](https://sourdoughmania.com/no-professional-tools-no-problem/) - Dear Sourdoughmaniacs, A few weeks ago, I asked you what you would like to see more of on my profile. My inbox was flooded with questions and requests such as these: Dear Anita, I’m a new baker and I don’t have any fancy tools. Should I even bother? I don’t have a proofing basket, what - [Cutting tulips [video]](https://sourdoughmania.com/video-zarezovanja-tulipanov/) - Dear Sourdoughmaniacs, 💛 Have you scored yet today? By that I of course mean if your loaves are still chilling in the fridge, waiting for you to pick a pattern or if they are already caramelizing in the oven. If you need some help deciding on what to score, maybe this video will give you - [Start(ER)ing From Scratch?](https://sourdoughmania.com/startering-from-scratch/) - Dear Sourdoughmaniacs, Today, I would like to teach you my method of creating your very own sourdough starter, also known as mother dough, mother culture, lievito madre, and many other culturally diverse expressions. Whether you are a complete sourdough beginner, have been successfully baking for years, have tried making your own sourdough starter before and - [5 challenges when it comes to sourdough baking](https://sourdoughmania.com/5-challenges-when-it-comes-to-sourdough-baking/) - Sourdough baking can be a rewarding but challenging process. Here are five of the most common challenges people face when it comes to sourdough baking. And believe me, I had them too in my 11+ practice of baking with sourdough. But I didn't give up, so neither should you. Let's face these challenges together and - [Ear Scoring Tutorial](https://sourdoughmania.com/ear-scoring-tutorial/) - Ready to make your loaves grin from ear to ear for international smile day? HOW TO GET THE PERFECT EAR DESIGN [Anita’s Fermented Tips & Tricks] Dear Sourdoughmaniacs, We've all seen it proudly gracing the Instagram feeds of many an established, seasoned, and well-fermented baker – the (in)famous open “ear” design. Although every loaf made - [Is sourdough bread good for you?](https://sourdoughmania.com/is-sourdough-bread-good-for-you/) - My dear SourdoughManiacs, sourdough is coming back in great swing. Mostly thanks to the covid virus that gave us enough time to experiment at home in our own kitchen. And also because there was shortage of commercial yeast. If there’s no yeast in the store, what can we do? We turn to the old proven - [Garlic Butter Breadsticks](https://sourdoughmania.com/garlic-butter-breadsticks/) - Dear Sourdoughmaniacs, Raise your hand if, like me, you are a die-hard garlic fan. I firmly believe that the amount of garlic one uses in a recipe shouldn’t be measured with a kitchen scale but rather the heart. The same goes for vanilla and cheese, but that’s a different story and at least two separate - [Deliciously Fudgy Sourdough Brownies](https://sourdoughmania.com/recipe-alert-deliciously-fudgy-sourdough-brownies/) - Dear Sourdoughmaniacs, Is there anything better than a fudgy, chocolate-y brownie that melts in your mouth and leaves behind a lingering feeling of sourtastic happiness? Yeah, I thought so. I don’t think this recipe needs any fancy introduction. Grab some chocolate and let's get starte(r)d! PREPPING THE LEVAIN Feed your started about 6-9 hours before - [Zucchini Bread Day](https://sourdoughmania.com/zucchini-bread-day/) - Dear Sourdoughmaniacs, Did you know that today is International Zucchini Bread Day? Well, please don’t squash my hopes and dreams, but all I have for you today is this pumpkin bread. I made my first pumpkin shaped bread in 2016 and it went viral, even @MarthaStewart shared my pic saying I tricked her into believing - [Plant-Based Sourdough Pizza](https://sourdoughmania.com/plant-based-sourdough-pizza-recipe-alert/) - Recipe alert! The temperatures are rising, the cold is slowly retreating to let the longer, warmer days in, and @martin_rojnik, @graska_mountain_farm, and I think this is the perfect time to make one last WINTER SOURDOUGH PIZZA with entirely PLANT-BASED toppings to pay homage to the budding spring. Dear Sourdoughmaniacs, Allow me to introduce you to - [1, 2, 3 That's How Easy Bread Can be](https://sourdoughmania.com/1-2-3-thats-how-easy-bread-can-be/) - Dear Sourdoughmaniacs, Today I want to teach you my easiest and quickest method of making bread. This recipe is perfect for whenever you need to have a loaf ready ASAP or when you have a lot of extra starter to use up. This little fermented number is super special for a number of reasons. It’s - [Spring Sourdough Omelette](https://sourdoughmania.com/spring-sourdough-omelette-recipe/) - Dear Sourdoughmaniacs, Are you a fan of asparagus and other spring veggies too? I sure am. Not only are they delicious, but they also have great health benefits! Your liver will thank you for its cleansing properties and your tummy will thank you for this delicious treat. Plus, this omelette doubles as a great discard - [Sourdough French Toast](https://sourdoughmania.com/sourdough-french-toast/) - My dear Sourdoughmaniacs, Having left over sourdough bread which turned a bit dry? Hard to imagine, I know (is that even possible, you may ask), but I tell you …I have just the thing needed to fix it: the recipe for sourdough French toast. For 4 very hungry rumbling bellies you’ll need: ?12 pieces of - [Olive and Sun-Dried Tomato Focaccia](https://sourdoughmania.com/olive-and-sun-dried-tomato-focaccia/) - My dear Sourdoughmaniacs, A focaccia is probably one of my all-time favorite things to bake. It is one of the easiest, quickest, and most delicious recipes to add to your sourdough arsenal. It’s delicious, it’s crunchy, it’s fluffy, and it works with almost any topping you can think of. It also goes down well completely - [Sourdough Donuts](https://sourdoughmania.com/sourdough-donuts/) - Dear Sourdoughmaniacs, As promised, here's my 100% SD donuts/Berliner/krapfen recipe, do keep in mind that these are not very sweet (you can dust them with icing sugar and fill with jam) ? Sweet starter (introduced at @thequestforsourdough by Stefan Cappelle, do check out their feed and follow them, will write more about it in the - [Sourdough Crepes](https://sourdoughmania.com/sourdough-crepes/) - My dear SourdoughManiacs, Crepes are my all-time favorite discard recipes, and coincidentally one of my absolute favorite snacks. They are just so versatile and delicious – you can’t go wrong with them. I like them sweet, savory, dried up in strips and added to soups, gratinated… you name it, I love it. And I’m sure - [Sourdough Rye Bread](https://sourdoughmania.com/sourdough-rye-bread/) - My dear SourdoughManiacs, A while back I posted about the traditional sourdough Rye Bread made in Koroška – the region of Slovenia where I’m from – so many of you asked me to share the recipe and make a post dedicated to it. And today is the day. This recipe was created in collaboration with - [One for all - Universal Enriched Dough Recipe](https://sourdoughmania.com/one-for-all-universal-enriched-dough-recipe/) - My dear SourdoughManiacs, Today, I have something extra special for all of you – my universal enriched dough recipe, the One For All, the One (enriched dough) to Rule Them All. This recipe is so useful and versatile that it will never let you down. You can use it as a basis for cinnamon rolls, - [Birthday Spelt Cake with Fruit (plant-based; eggless, butter-less, but ohh so flavourful)](https://sourdoughmania.com/birthday-spelt-cake/) - My Dear SourdoughManiacs, If you're a true Sourdoughmaniac, then you also make your cake with sourdough, right? ;) I strongly suggest you try this recipe; it might be your go-to-one. It’s completely made with plant-based ingredients. If you prefer the classic version, I’ve got you covered too, see in the brackets my tips. This fermented - [Apple Pumpkin Shortcrust Pie](https://sourdoughmania.com/apple-pumpkin-shortcrust-pie/) - My Dear SourdoughManiacs, Halloween is just around the corner and autumn is in full swing, so I’m jumping on this pumpkin pie wagon. That’s why today I’m sharing this mouth-wateringly delicious sourdough short crust pumpkin pie with an apple twist with you. It’s delicious. It’s easy to make. And it will hit the spot for - [Sourdough Cinnamon Cookies](https://sourdoughmania.com/sourdough-cinnamon-cookies/) - Dear SourdoughManiacs, Is there anyone that doesn't make at least one batch of cookies during the holidays? My oven has been smoking hot as I bake even more than usually this month! I created these sourdough cookies and if you are a fan of cinnamon - they are a perfect fit for you. They go - [WALNUT POTICA](https://sourdoughmania.com/walnut-potica/) - Dear SourdoughManiacs, Potica, The Queen of Slovenian Festive Tables INGREDIENTS Sweet stiff starter 10 g active sd starter (mine is 100% hydration)40 g flour T500 (like all-purpose)15 g water15 g sugar Mix all ingredients into a stiff dough, cover with cling foil and leave to double. Final dough 80 g sweet starter (doubled)450 g T500 - [Savory Babka with Mushrooms & Truffle Paste ](https://sourdoughmania.com/savory-babka-with-mushrooms-truffle-paste/) - Dear Sourdoughmaniac, Are you up for an absolutely mouthwateringly delicious plant-based recipe that will knock your socks off all year round? Then you’ve come to the right place, especially if you are a fan of truffles and button mushrooms. Every time I make this recipe, which you can also find in my second book Sweet - [Sourdough Pesto Pull Apart Bread](https://sourdoughmania.com/pesto-pull-apart-bread/) - Dear Sourdoughmaniacs, If you are racking your brain trying to figure out what to make for lunch, I might have just the thing to help you out today. If you are up for some fresh and delicious food, this lovely, quick, and easy recipe is going to help take your cooking mood from sour to - [Simple Sourdough Rye Bread](https://sourdoughmania.com/simple-sourdough-rye-bread/) - Dear Sourdoughmaniacs, My dear SourdoughManiacs, A while back I posted about the traditional sourdough Rye Bread made in Koroška – the region of Slovenia where I’m from – so many of you SourdoughManiacs asked me to share the recipe and make a post dedicated to it. And today is the day. PREPPING THE RYE LEVAIN: 20 g bubbly, active starter50 g water50 g rye flour Or 120 g of ## Pages - [Home](https://sourdoughmania.com/) - Industry experts are inspired by my work ‘Having Anita on board of “the quest for sourdough” is a privilege. I hope her work inspires you as much as it inspires me.’ Explore my mouthwatering sourdough recipes Recipe of the week Apple Pumpkin Shortcrust Pie Autumn is in full so that’s why today I’m sharing this - [Courses](https://sourdoughmania.com/enrolment-list/) - €159,90 Sourdough Gluten-Free Masterclass Enroll Now €59 FIRST GLUTEN-FREE STARTER COURSE – COMPLETE OFFER Enroll Now €59 PRVI BEZGLUTENSKI STARTER TEČAJ – KOMPLETNA PONUDA (CROATIAN VERSION) Enroll Now €29,00 Bundle of 3 popular Gluten-Free recipes Enroll Now €49,90 Sourtastic Pizza Course Enroll Now €49,90 Gluten-Free Kruh Tečaj (Croatian Version) Enroll Now FREE Bonus Course – - [2-DNEVNI BESPLATNI DOGAĐAJ O PEČENJU BEZ GLUTENA S KVASCEM](https://sourdoughmania.com/2-dnevni-besplatni-zoom-dogadaj/) - 2-DNEVNI BESPLATNI DOGAĐAJ O PEČENJU BEZ GLUTENA S DOMAĆIM KVASOM Srijeda, 5., i četvrtak, 6. 2. 2025, u 19:00 putem Zoom poveznice Poveznicu ću poslati putem e-maila dan prije početka događaja. PAŽNJA – mjesta su ograničena, zato se brzo prijavi! REGISTRIRAJTE SE 2-DNEVNI BESPLATNI DOGAĐAJ O PEČENJU BEZ GLUTENA S DOMAĆIM KVASOM Srijeda, 5., i - [Hvala - 2-dnevni besplatni događaj o pečenju bez glutena s domaćim kvasom](https://sourdoughmania.com/7-day-free-challenge/hvala-2-dnevni-besplatni-dogadaj/) - Čestitam i kvashvala! Uspješno si prijavljen/-a na besplatni dvodnevni bezglutenski događaj koji će se održati od 5. 2. do 6. 2. 2025 u 19.00 putem platforme Zoom.Zoom poveznicu ću ti poslati dan prije događaja. Provjeri neželjenu poštu ili promocije i dodaj info@drozomanija.si kao sigurnog pošiljatelja.Poveznicu za online događaj dobit ćeš putem e-maila jedan dan prije - [7-Day FREE Challenge](https://sourdoughmania.com/7-day-free-challenge/) - 7-Day FREE Challenge Start the year with a new, healthier habit #DIYstarterchallenge 7-Day FREE Challenge Start the year with a new, healthier habit #DIYstarterchallenge Begin 2024 with a new habit – make your own sourdough; with my help, you’re sure to succeed.If you choose a better and healthier life for yourself, without additives, from proven - [Thank you - 7-Day Challenge](https://sourdoughmania.com/7-day-free-challenge/thank-you-7-day-challenge/) - Congratulations and thank you! You have successfully enrolled in the 7-DAY FREE CHALLENGE to Make Your Own Sourdough.We start on January 22, 2024. Every day, you’ll receive a friendly e-message from me with detailed tips.And on my social networks (Facebook and Instagram), a short video will be waiting for you to see the structure, while - [GF Masterclass + Sourdoughmania Family](https://sourdoughmania.com/gf-masterclass-sourdoughmania-family/) - GLUTEN-FREE SOURDOUGH MASTERCLASS with Live Zoom Sessions and GLUTEN-FREE SOURDOUGH MASTERCLASS with Live Zoom Sessions and GET 12-MONTH MEMBERSHIP WORTH 99€ FOR FREE NOW GET 50% OFF AND 12 MONTH MEMBERSHIP FOR FREE NOW Tired of seeing delicious, fluffy and crunchy bread that you can’t eatbecause you’re on a gluten-free diet? Tired of seeing delicious, - [Sourtastic Newsletter Subscription](https://sourdoughmania.com/sourtastic-newsletter-subscription/) - EVERY WEDNESDAY MORNING Fresh & Latest news from Sourdough World Join thousands of sourdough enthusiasts with whom I share my tricks, tips, recipes, and special offers! Subscribe to my newsletter: Subscription Form (#5)First NameLast NamePhone/MobileSubscribe I consent to have this website store my submitted information so they can respond to my inquiry - [Enhancing your wholegrain sourdough baking with fresh milling!](https://sourdoughmania.com/enhancing-your-wholegrain-sourdough-baking-with-fresh-milling/) - (Photo: the leading international group “Les Ambassadeurs du Pail” make milling in the bakery (of secondary, variety-bringing ingredients) a mail part of their courses.) Enhancing your wholegrain sourdough baking with fresh milling! You’ve discovered now the remarkable difference that sourdough baking makes to your bread-loving experience. Sourdough (I call it long-fermented) bread baked at home - [The Power of Sourdough: A Journey to Better Digestibility and Health](https://sourdoughmania.com/the-power-of-sourdough/) - The Power of Sourdough: A Journey to Better Digestibility and Health Greetings, fellow baking enthusiasts and ardent bread connoisseurs!Have you ever lingered on the thought of why some foods keep you satiated for hours while others leave your belly rumbling in no time?Or why certain loaves might lead to discomfort like bloating or cramps? Today, - [Sourtastic Guests](https://sourdoughmania.com/sourtastic-guests/) - SOURTASTIC GUESTS They say that collaboration is power, and I firmly believe in it. Just as lactic acid bacteria and wild yeasts work together to create sourdough, we as people collaborate and enrich each other. That’s why I’ve invited various experts in their fields to contribute to the publication of articles.In this section, you’ll meet - [Get your FREE Gluten-Free Guide](https://sourdoughmania.com/get-your-free-gluten-free-guide/) - GET YOUR FREE GUIDE Learn how to make sourdough gluten-free starter from scratch Dear Sourdoughmaniac,I’m Anita Šumer and I’m a soudough enthusiast, author of several international award-winning cookbooks and a sourdough baker for over 10 years. My mission is to bring sourdough baking into as many homes as possible in a simple and easy way - [Contact](https://sourdoughmania.com/contact/) - Contact Send Us a Message If you have any questions or inquiries. Please submit the form below and we will get back to you. Contact us form (#4)First NameLast NameEmail I consent to have this website store my submitted information so they can respond to my inquirySubjectYour MessageSend message - [About Anita](https://sourdoughmania.com/about/) - Anita Šumer Passionate sourdough baker & bestseller author Passionate sourdough baker, creator, enthusiast, teacher, Instagrammer, bestseller author who’s in love with sourdough since 2012 when I started baking out of love for my husband, that later sadly passed away due to his illness, which prevented him from eating conventional bread.Since then, I’ve been sharing my passion - [Gluten-free online workshops - FREE](https://sourdoughmania.com/gluten-free-online-workshop/) - Free 5-Days Online Workshop GLUTEN-FREE SOURDOUGH PARTY 5 days to your GF starter Register here Tuesday, 8th November until 11th November at 8pm (CET) and on Saturday, 12th November at 10am (CET).Workshop will be presented in English.You will receive the link to the workshop and all other information via email one day before the event. - [Baking with gluten](https://sourdoughmania.com/baking-with-gluten/) - [Gluten-free baking](https://sourdoughmania.com/gluten-free-baking/) - [Free Webinar for beginners - Sourdough Simplified](https://sourdoughmania.com/free-webinar-for-beginners-sourdough-simplified/) - FREE SOURTASTIC ONLINE WORKSHOP! SOURDOUGH STARTER SIMPLIFIED with Anita Šumer DATE: Thursday, 3rd of NovemberTIME: 8pm (CET)VENUE: OnlineWorkshop will be presented in English.You will receive the link to the workshop and all other information via email one day before the event. REGISTER HERE Dearest sourdough enthusiast Are you struggling with your sourdough starter? Worry not! - [Congratulations - webinar for beginners](https://sourdoughmania.com/congratulations-webinar-for-beginners/) - Congratulations! You have successfully registered to the webinar.You will receive the link to the workshop and all other information via email two days before the event.Check spam or promotions map and add info@sourdoughmania.com as a safe sender.DATE: 3rd of November 2022TIME: 8pm (CET)VENUE: Online Don't forget! We will activate my dry sourdough starter Rudl at - [Congratulations - Online Gluten-Free Workshop](https://sourdoughmania.com/congratulations-online-gluten-free-workshop/) - Congratulations! You have successfully registered to the webinar GLUTEN-FREE SOURDOUGH PARTY.You will receive the link to the workshop and all other information via email one day before the event.Check spam or promotions map and add info@drozomanija.com as a safe sender.DATE: every day from 8th November until 12th NovemberTIME: 8pm CET and Saturday 12th at 9am CETVENUE: Online By - [Elementor #8991](https://sourdoughmania.com/elementor-8991/) - Free 5-Days Online Workshop GLUTEN-FREE SOURDOUGH PARTY 5 days to your GF starter REGISTER HERE Tuesday, 8th November until 11th November at 8pm (CET) and on Saturday, 12th November at 10am (CET).You will receive the link to the workshop and all other information via email one day before the event. Dear SourdoughManiac,my name is Anita - [Bonus course: Starter](https://sourdoughmania.com/test-free-video-learndash/) - FREE SOURDOUGH STARTER COURSE Thorough but easy to follow video course about making a Sourdough Starter from scratch – using only flour and water. Step by step instructions to make it a succes on your first try! What is a Sourdough Starter? Sourdough starter is a natural leavening culture. It is a simple mixture of flour and water and once it’s combined it begins to ferment cultivating the natural yeast found in our environment. Starter is used for Sourdough Baking – either any type of bread with - [Digital Marketing Voucher](https://sourdoughmania.com/digital-marketing-voucher/) - Digital Marketing Voucher We have obtained funds for the operation “Digital Marketing Voucher”. The investment of the website and the online store implementation is co-financed by the Republic of Slovenia and the European Union from the European Regional Development Fund. The funds were used for the purposes of establishing Digital Marketing – the creation of - [Sourdoughmania](https://sourdoughmania.com/home-page/) - SOURTASTIC AWARD My book Bread Art was awarded as the best Cookbook in the world! Discover the book here When you live and bake with heart and passion ... How did it all begin? Have a look at the video below and find out all about Anita, Sašo, their starter Rudl and the story of the - [First Starter Course](https://sourdoughmania.com/sourdough-starter/) - Create your very own SOURDOUGH STARTER Would you like to bake delicious, healthy bread that tastes absolutely divine, doesn’t weigh you down, and doesn’t make you feel bloated? Yes, I would love to learn! All information about Sourdough baking in one place. NEW ONLINE COURSE IS AVAILABLE NOW SPECIAL OFFER – ONLY 3,90$ GET IT - [Landing1_v2](https://sourdoughmania.com/landing1_v2/) - Sourdough Simplified The only bread that you won't be able to resist... made by you! Sourdough simplifiedEveryone can make it (with a bit of my help). 5.000 years old recipeThe recipe that made bread famous. All naturalNo artificial ingredients. This is the most natural way of baking! BEST BAKING BOOK AWARDMaster bakers are loving my - [Congrats-take care of your starter](https://sourdoughmania.com/congrats-take-care-of-your-starter/) - Good job! You have now lifetime access to a series of 3 videos that teach you how to take care of your sourdough starter! Find your videos bellow >> But wait, this is not all 😉 I have something special for your: a coupone code for 20% discount for an even easier start. Use the code - [start](https://sourdoughmania.com/start/) - The Exclusive *FREE* Guidebook with simple and easy to follow instructions… How to make your very own sourdough starter and embark on your sourdough baking journey? And I’ve thrown a bonus recipe for something sweet, yummy, and deliciously fermented in the mix to show you how useful and versatile a sourdough starter can be. For - [How to take care of your starter](https://sourdoughmania.com/starter-take-care-free-video/) - How is your sourdough starter doing? Do you take good care of it? I am sharing this secret only with you 😉 I will show you all you need to know to take good care of your starter: how to feed it, feeding schedule, what to do if you are not going to using it for - [Congratulation starter!](https://sourdoughmania.com/start-congratulation-starter/) - Congratulation! Download the exclusive guidebook “Delve into Sourdough and star(er) from scratch” by clicking the button below. I’ve also send you an email. Don’t forget to check your promotions or spam folder and add me to safe senders so I can send you some more sourtastic news. Click here to download the exclusive guidebook I’d love - [bread art ebook redirect](https://sourdoughmania.com/bread_art_ebook/) - [Terms and Conditions](https://sourdoughmania.com/terms-and-conditions/) - These General Terms and Conditions (hereinafter referred to as the Terms and Conditions) govern the rules of use of the Sourdoughmania online store, which is available on the website www. sourdoughmania.com (hereinafter the online store), managed by Drožomanija – Sourdoughmania, d.o.o., Tomšičeva ulica 39, 2380 Slovenj Gradec, Slovenia, Registration No: 8867003000, VAT No: SI14007118, info@sourdoughmania.com, - [Privacy Policy](https://sourdoughmania.com/privacy-policy/) - The purpose of this privacy policy (hereinafter: policy) is to communicate the purpose and legal basis for the processing of personal data by sourdoughmania.com , website: www. sourdoughmania.com (hereinafter: website) .We try to make this policy as concise and understandable as possible. 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Sourtastic Starter Kit for a Fresh Start: My first book Sourdoughmania (Award-winning, sold out 4 times, the most extensive book on baking with sourdough), which the brave sourdough enthusiasts unofficially call the true sourdough bible GIFT: strong and healthy dried sourdough starter – named Rudl, which you can easily revive and start baking with sourdough right away (regular price: 13€) - [First Gluten-free Starter Course - Complete offer](https://sourdoughmania.com/product/first-gluten-free-starter-course-complete-offer/) - Your first gluten-free sourdough starter in 5 days! Simplified step-by-step guides that you can watch whenever and wherever you want! In more than 15 tutorials I will show you how easy it is tomake your own GF sourdough starter. You can use it to bake a variety of gluten-free bakes (bread, pizza, banana bread, buckwheat - [Prvi Bezglutenski Starter Tečaj – Kompletna Ponuda](https://sourdoughmania.com/product/prvi-bezglutenski-starter-tecaj-kompletna-ponuda-croatian-version/) - Your first gluten-free sourdough starter in 5 days! Simplified step-by-step guides that you can watch whenever and wherever you want! In more than 15 tutorials I will show you how easy it is tomake your own GF sourdough starter. You can use it to bake a variety of gluten-free bakes (bread, pizza, banana bread, buckwheat - [BEZGLUTENSKA ZOOM RADIONICA NA HRVATSKOM JEZIKU - bezglutenska makovnjača (21. - 23. 3.)](https://sourdoughmania.com/product/bezglutenska-zoom-radionica-na-hrvatskom-jeziku-bezglutenska-makovnjaca-21-23-3/) - Za potpun blagdanski stol. Uskrs blago nam se približava, donoseći radost u proljetni zrak. Jednostavan i pojednostavljen put do tvoje prve gluten-free makovnjače s bezglutenskim domaćim kvasom ili starterom. Nauči osnove bezglutenskog pečenja s domaćim kvasom i ispeci svoju prvu makovnjaču od nule. Gledaj demonstraciju uživo, mjesi i peči svoju makovnjaču zajedno sa mnom. Ovaj događaj je dio serije ZOOM radionica Bezglutenske Kvasakademije i održava se samo jednom. DATUMI TEČAJA: petak, 21. 3. 2025 – nedjelja, 23. 3. 2025 Upis je moguć samo do 17. 3. ili dok se ne popune mjesta, jer trebam na vrijeme pripremiti bezglutenski paket kako bi ga polaznici na vrijeme primili u Hrvatskoj. Na raspolaganju je samo 10 slobodnih mjesta. POSEBAN POKLON ZA SVE POLAZNIKE Uz prijavu na tečaj dobivaš besplatno deklarirani bezglutenski organski paket, koji uključuje: Bezglutenski domaći kvas od prosa 500 g prosenog brašna Indijski trputac Besplatnu poštarinu za cijeli paket Vrijednost poklon paketa je 45 €, a ti ga dobivaš potpuno besplatno uz prijavu na ovaj tečaj. Paket ti šaljemo na adresu. BONUS Dobivaš i besplatan pristup zatvorenoj FB grupi, gdje imaš moju virtualnu podršku tijekom cijelog trajanja radionice (21. 3. -24. 3.) Kako sudjelovati Radionica se održava putem ZOOM aplikacije na tvom mobitelu ili računalu te u zatvorenoj FB grupi – sve iz udobnosti vlastitog doma. Snimke radionice bit će dostupne i nakon online zoom radionice. Mjesta su ograničena – osiguraj svoje mjesto do 17. 3. - [BEZGLUTENSKA ZOOM RADIONICA NA HRVATSKOM JEZIKU - bezglutenska pizza (14. - 16. 3.)](https://sourdoughmania.com/product/bezglutenska-zoom-radionica-na-hrvatskom-jeziku-bezglutenska-pizza/) - Jednostavan i pojednostavljen put do tvoje prve gluten-free pizze s bezglutenskim domaćim kvasom ili starterom. Nauči osnove bezglutenskog pečenja s domaćim kvasom i ispeci svoju prvu pizzu od nule. Gledaj demonstraciju uživo, mjesi i peči svoju pizzu zajedno sa mnom. Ovaj događaj je dio serije ZOOM radionica Bezglutenske Kvasakademije i održava se samo jednom. DATUMI TEČAJA: petak, 14. 3. 2025 – nedjelja, 16. 3. 2025 Upis je moguć samo do 9. 3. ili dok se ne popune mjesta, jer trebam na vrijeme pripremiti bezglutenski paket kako bi ga polaznici na vrijeme primili u Hrvatskoj. Na raspolaganju je samo 10 slobodnih mjesta. POSEBAN POKLON ZA SVE POLAZNIKE Uz prijavu na tečaj dobivaš besplatno deklarirani bezglutenski organski paket, koji uključuje: Bezglutenski domaći kvas od prosa 350 g prosenog brašna 150 g heljdinog brašna Indijski trputac Besplatnu poštarinu za cijeli paket Vrijednost poklon paketa je 45 €, a ti ga dobivaš potpuno besplatno uz prijavu na ovaj tečaj. Paket ti šaljemo na adresu. BONUS Dobivaš i besplatan pristup zatvorenoj FB grupi, gdje imaš moju virtualnu podršku tijekom cijelog trajanja radionice (14. 3. -16. 3.) Kako sudjelovati Radionica se održava putem ZOOM aplikacije na tvom mobitelu ili računalu te u zatvorenoj FB grupi – sve iz udobnosti vlastitog doma. Snimke radionice bit će dostupne i nakon online zoom radionice. Mjesta su ograničena – osiguraj svoje mjesto do 9. 3. - [Gluten-Free Bread Course](https://sourdoughmania.com/product/gluten-free-bread-course/) - In 5 Days to Your First Gluten-Free Bread! This course is perfect for anyone who wants to create their own gluten-free starter and bread. With over 15 videos, Anita guides you step by step on how to grow gluten-free yeast in a simple way and make gluten-free bread: Clear and detailed recordings, Explanation of how to store and care for the yeast, Tips and instructions to make your journey easier and more enjoyable, SOS step, Explanation of the unique properties of gluten-free flour, You can use the GF yeast to bake gluten-free treats (bread, pizza, banana bread, buckwheat bread, etc.). Suitable for complete beginners, as well as those who have already worked with yeast or baking but want to upgrade their knowledge! - [SOURDOUGH MASTERCLASS](https://sourdoughmania.com/product/sourdough-bread-masterclass/) - The ULTIMATE Masterclass Course with 6 most popular recipes and more than 30 burning questions from homemade bakers answered by sourdough professional Anita Šumer. Simplified but thorough step-by-step course. Perfect for total beginners if you have never baked with sourdough but also for more experienced bakers. - [GLUTEN-FREE MASTERCLASS](https://sourdoughmania.com/product/gluten-free-masterclass/) - Learn to bake delicious sourdough bread & fluffy focaccia, make mouth watering pizza & soft buckwheat bread - ALL GLUTEN FREE. What do you get in this Masterclass? more than 90 minutes of video content and simple instructions about how to make your first gluten-free starter and how to bake with it, easy and short but step-by-step and precise 6 video recipes (basic bread loaf, pizza, buckwheat bread, focaccia, cornmeal, crepes), 32 burning questions and answers - all answered with a detailed video instructions, other important tips&tricks from Anita Šumer, professional baker, teacher and bestselling author with more than 10 years experience, bonus video: how to use a stone mill to grind gluten-free flour, other bonuses and surprises! Enroll today and change your life! - [SWEET & SAVOURY SOURDOUGH GLUTEN-FREE MASTERCLASS](https://sourdoughmania.com/product/sweet-savoury-sourdough-gluten-free-masterclass/) - Are you in search of delectable, nutritious treats that are: GLUTEN-FREE NUT-FREE DAIRY-FREE EGG-FREE GUM-FREE REFINED-SUGAR-FREE FREE FROM ADDED STARCH Yet, still wonderfully: SOURDOUGH-FERMENTED PACKED WITH FLAVOR BETTER FOR YOUR BODY. Look no further! Introducing: SOURDOUGH SIMPLIFIED GLUTEN-FREE ONLINE COURSE – your pathway to effortless, healthful, and utterly delicious fermented foods – both savory and sweet. Check below to see what awaits you in the video course (in addition to 10 savory and sweet recipes and all the basic instructions for preparing gluten-free sourdough). The course is designed to provide simplified, detailed (video) instructions for every piece of information or recipe. With your purchase, you'll receive LIFETIME access. - [BREAD ART COURSE AND E-BOOK](https://sourdoughmania.com/product/bread-art-e-book/) - This book has won the most prestigious category – Best of the Best at the Gourman Cookbook Awards 2022, also known as cookbook Oscars! Learn bread art baking with a unique book and video tutorials. Decorate your sourdough or yeasted dough and bread. 25 videos on decorating and gift-wrapping bread​. 20 written and visual bread art tutorials, arranged by difficulty​. 216 pages with all the fermented tips and tricks that I have learned in my 9+ years of baking experience​. - [SOURTASTIC BREAD COURSE](https://sourdoughmania.com/product/sourtastic-bread-course/) - The Perfect Sourdough Bread Straight Out of Your Kitchen Oven A sourtastic bread that you make following clear and simple step by step instructions. Great for total beginners if you've never made bread before with sourdough nor with yeast but also for more experienced bakers: - [SOURTASTIC PIZZA COURSE](https://sourdoughmania.com/product/sourtastic-pizza-course/) - The Perfect Sourtastic Pizza Straight Out of Your Kitchen Oven A sourtastic pizza that you make following clear and simple step by step instructions. Great for total beginners if you've never made a pizza or bread before with sourdough nor with yeast but also for more experienced bakers: - [SOURTASTIC PROOFING CAP](https://sourdoughmania.com/product/sourtastic-proofing-cap/) - Unique and first of its kind in the world: Made of 100% unbleached organic cotton infused with beeswax, jojoba oil, and conifer resin. Nature-friendly print. Perfect fit for oblong or round bannetons. Designed and handmade in Europe. - [SOURTASTIC BENCH KNIFE](https://sourdoughmania.com/product/sourtastic-bench-knife/) - A dough scraper for dividing and shaping dough This wonderful tool will help you: divide and cut dough, shape boules and loaves, move your shaped dough into the proofing basket. - [BAKING PIZZA IN A WOOD-FIRED OVEN](https://sourdoughmania.com/product/baking-pizza-in-a-wood-fired-oven/) - Upgrade your Sourtastic pizza baking and impress your family and friends Simple but clear step by step instructions on how to make a perfect wood-fire pizza Great for total beginners if you’ve tried baking in a wood-fire oven but also for those who want to learn some new tricks - [SOURTASTIC MINI SCORING KNIFE](https://sourdoughmania.com/product/sourtastic-mini-scoring-knife/) - A wonderfully crafted tool that belongs in every SourdoughManiac’s kitchen or bakery. Here are Its Outstanding Characteristics: it has an adjustable blade length, the blade can be safely stored within the handle, the blade can be switched out without additional tools, it is perfect for cutting and scoring dough, it can be hung up in the kitchen by the little hole in the handle - that way you’ll never lose sight of it the scoring knife is developed, designed, and hand-crafted in Slovenia (Europe) using Slovenian wood. - [SOURTASTIC STENCILS - SET OF 6](https://sourdoughmania.com/product/sourtastic-stencils-set-of-6/) - Turn Your Bread into a Piece of Art! Sourtastic characteristics: Food-Safe Appropriate for batards and boules Reusable and durable Washable Unique design Made in Europe - [SOURTASTIC SET: PROOFING CAP + SCORING KNIFE + BENCH KNIFE](https://sourdoughmania.com/product/sourtastic-set/) - A set of three beautiful and indispensable tools for sourdough baking. Your perfect set of sourtastic kitchen-companions. Set contains: Sourtastic proofing cap: a special proofing cap used to cover the proofing basket or banneton holding your rising dough. Sourtastic bench scraper: A gorgeous and indispensable scraper that makes dividing and shaping dough easier. Sourtastic mini scoring knife: the perfect sourdough tool, that will make scoring and decorating your bread easier and safer than using a regular razor blade. - [BUNDLE OF 3 POPULAR GLUTEN-FREE RECIPES](https://sourdoughmania.com/product/bundle-of-3-popular-gluten-free-recipes/) - Upgrade your knowledge and Sourdough Gluten-Free Masterclass with this additional video course bundle. Includes 3 most popular recipes: Toast bread, baguettes and banana bread. What do you get in this bundle? access to 3 video recipes, each with their own instruction videos, easy, short but step-by-step and precise instructions, other tips&tricks from Anita Šumer, sourdough professional and best selling author with more than 10 years experience Learn how to make better gluten-free bakes in a simple way! - [Gluten-Free Kruh Tečaj (Croatian Version)](https://sourdoughmania.com/product/gluten-free-kruh-tecaj-croatian-version/) - U 5 dana do svojih prvih bezglutenski starter! Tečaj je prikladan za sve koji žele stvoriti svoje bezglutenski starter i kruh. Više od 15 videozapisa u kojima ti Anita korak po korak pokazuje kako uzgojiti bezglutenske kvasce na jednostavan način i stvoriti bezglutenski kruh, - jasni i pregledni snimci, - objašnjenje kako pohraniti kvasce i kako se brinuti o njima, - savjeti i upute koji će tvoje početke učiniti ugodnijim i lakšim, - SOS korak, - objašnjenje posebnosti bezglutenskog brašna, - BG kvasce možeš koristiti za pečenje bezglutenskih delicija (kruh, pizza, banana kruh, heljdin kruh ...). Za potpune početnike, kao i za one koji su se već susreli s kvascima ili pečenjem, ali žele nadograditi svoje znanje! - [Paket od 3 Popularna Bezglutenska Recepta (Croatian Version)](https://sourdoughmania.com/product/paket-od-3-popularna-bezglutenska-recepta-croatian-version/) - Nadogradite svoje znanje s ovim dodatnim GF paketom video tečajeva. Uključuje 3 najpopularnija recepta: tost kruh, bagete i banana kruh. Što dobivate u ovom paketu? pristup 3 video recepta, svaki sa svojim vlastitim instrukcijskim videima, jednostavne, kratke, ali korak po korak i precizne upute, druge savjete i trikove od Anite Šumer, stručnjakinje za kiselokvas i bestseler autorice s više od 10 godina iskustva. Naučite kako napraviti bolje bezglutenske pekarske proizvode na jednostavan način! - [Sourdoughmania FAMILY](https://sourdoughmania.com/product/sourdoughmania-family/) - Exclusive online SOURDOUGHMANIA FAMILY Membership Club Become a sourdough master quick and easy! Support with questions and challenges in the private Facebook Sourdoughmania group the best way to learn sourdough baking quickly and easily from the comfort of your own kitchen, Monthly live Zoom hangout where we chat and learn all new things about sourdough, where I answer your questions and give you advice and where we bake together (first Tuesday of every month), access to sourdough content and information (bread course, Monthly RECIPES, TIPS and TRICKS section with baking schedules, Monthly newsletter with news, prizes, prize games, news, partner discounts and other surprisesand more! - [ANITA'S SOURDOUGH STARTER RUDL](https://sourdoughmania.com/product/the-sourtastic-starter-rudl/) - With the help of my dry sourdough starter, you will start sourdough baking immediately! You will save time and most probably a fair bit of nerves (if you have trouble activating your first sourdough starter, as I did : ) Packaging includes clear instructions on how to activate sourdough starter Rudl. I recommend you do this soon after receiving it (delivery to all EU markets is fast: 5-6 working days). Sourtastic Characteristics of My Dearest Starter: First made out of love in 2012, when my late husband wasn’t able to eat yeasted bread anymore, Regularly fed with organic white wheat flour from a local farmer miller, and high-quality water from a local source, Travelled to more than 10 countries, taken part in more than 120 workshops, More than 3000 descendants all across the globe, Safely housed also in the first sourdough library in the world in Belgium under Nr. 125, the starter analysis is available on the Puratos Sourdough Library website, Fast delivery to all EU markets (5-6 working days). ## Courses - [Bread Art Course & E-book - Best Cookbook 2022](https://sourdoughmania.com/courses/bread-art-decoration-course/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved. - [Gluten-Free Bread Course](https://sourdoughmania.com/courses/gluten-free-bread-course/) - A short documentary about me and Sourdoughmania The Tale of Love and Bread Are you curious to find out who you will be hanging out with during this course? Check out this short documentary, filmed in 2019, about how it all began. What can I say, sometimes a story is best described by “it all - [Sweet & Savoury Sourdough Gluten-Free Masterclass](https://sourdoughmania.com/courses/sweet-savoury-sourdough-gluten-free-masterclass/) - A short documentary about me and Sourdoughmania The Tale of Love and Bread Are you curious to find out who you will be hanging out with during this course? Check out this short documentary, filmed in 2019, about how it all began. What can I say, sometimes a story is best described by “it all - [PRVI BEZGLUTENSKI STARTER TEČAJ – KOMPLETNA PONUDA (CROATIAN VERSION)](https://sourdoughmania.com/courses/prvi-bezglutenski-starter-tecaj-kompletna-ponuda-croatian-version/) - Anita Šumer Međunarodno priznata majstorica pečenja s domaćim kvasom/starterom i autorica bestselera "Kvasomanija" i njegovog potpuno fermentiranog nastavka "Slana i slatka kvasomanija". Moja misija je širiti ljubav i strast prema boljem kruhu i drugim kvasastičnim ukusnim delicijama diljem Slovenije, Hrvatske i svijeta. Moto kojeg se držim je "ispecimo svijet boljim mjestom" i donesimo starter u - [FIRST GLUTEN-FREE STARTER COURSE](https://sourdoughmania.com/courses/first-gluten-free-starter-course/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved. - [Paket od 3 Popularna Bezglutenska Recepta (Croatian Version)](https://sourdoughmania.com/courses/paket-od-3-popularna-bezglutenska-recepta-croatian-version/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za javnu upotrebu, niti proslijediti bilo kome tko nije kupio tečaj. @Stvoriteljica ovog tečaja - [Videosnimke 2-dnevnog besplatnog događaja o pečenju bez glutena s domačim kvasom](https://sourdoughmania.com/courses/videosnimke-2-dnevnog-besplatnog-dogadaja-o-pecenju-bez-glutena-s-domacim-kvasom/) - Vrijeme je da otkriješ tajne pripreme savršenog bezglutenskog kruha i još mnogo toga! 💚 Događaj održao se je online i idealan je za tebe ako: 🔺 Imaš zdravstvene probleme zbog kojih moraš izbjegavati gluten (celijakiju, intoleranciju na gluten, probleme sa štitnjačom, Crohnovu bolest, sindrom propusnog crijeva, preosjetljivost na gluten itd.). 🔺 Odlučuješ se za zdraviji - [BEZGLUTENSKA ZOOM RADIONICA NA HRVATSKOM JEZIKU – bezglutenski kruh](https://sourdoughmania.com/courses/bezglutenska-zoom-radionica-na-hrvatskom-jeziku-bezglutenski-kruh/) - [Gluten-Free Kruh Tečaj (Croatian Version)](https://sourdoughmania.com/courses/gluten-free-bread-course-croatian-version/) - Krači dokumentarac me i Sourdoughmanii/Kvasomaniji Priča o ljubavi i kruhu Jesi li znatiželjan/na s kime ćeš provoditi vrijeme tijekom ovog tečaja? Pogledaj ovaj kratki dokumentarni film, snimljen 2019. godine, o tome kako je sve počelo. Što mogu reći, ponekad se priča najbolje opisuje riječima "sve se dogodilo iz ljubavi". *No part of this course may - [BEZGLUTENSKA ZOOM RADIONICA NA HRVATSKOM JEZIKU – bezglutenska makovnjača (22. – 23. 3.)](https://sourdoughmania.com/courses/bezglutenska-zoom-radionica-na-hrvatskom-jeziku-bezglutenska-makovnjaca-22-23-3/) - [BEZGLUTENSKA KVASAKADEMIJA 2025](https://sourdoughmania.com/courses/bezglutenska-kvasakademija-2025-copy/) - Priča o ljubavi i kruhu Jesi li znatiželjan/na s kime ćeš provoditi vrijeme tijekom ovog tečaja? Pogledaj ovaj kratki dokumentarni film, snimljen 2019. godine, o tome kako je sve počelo. Što mogu reći, ponekad se priča najbolje opisuje riječima "sve se dogodilo iz ljubavi". *Ni jedan dio ovog tečaja ne smije biti reproduciran, kopiran ili - [BEZGLUTENSKA ZOOM RADIONICA NA HRVATSKOM JEZIKU – bezglutenska pizza (14. – 16. 3.)](https://sourdoughmania.com/courses/bezglutenska-zoom-radionica-na-hrvatskom-jeziku-bezglutenska-pizza-14-16-3/) - [Sourdough Gluten-Free Masterclass](https://sourdoughmania.com/courses/sourdough-gluten-free-masterclass/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved. - [Copy of Sourdough Gluten-Free Masterclass](https://sourdoughmania.com/courses/sourdough-gluten-free-masterclass-2/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved. - [FIRST GLUTEN-FREE STARTER COURSE - COMPLETE OFFER](https://sourdoughmania.com/courses/first-gluten-free-starter-course-complete-offer/) - Anita Šumer The internationally acclaimed sourdough baking master and author of the bestselling book SourdoughMania and its fully fermented sequel Sweet and Savory SourdoughMania. My mission is to spread the love and passion for better bread and other sourtastic delights all across Slovenia and the world. The motto I follow is “let’s bake the world - [Sourdoughmania FAMILY - 6 Month Subscription](https://sourdoughmania.com/courses/sourdoughmania-family-6-month-subscription/) - [Sourtastic Pizza Course](https://sourdoughmania.com/courses/sourtastic-sourdough-pizza/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved. - [Sourtastic Bread Course](https://sourdoughmania.com/courses/sourtastic-bread-course/) - Baking with you today is: *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved. - [Baking Pizza in a wood-fired oven](https://sourdoughmania.com/courses/baking-pizza-in-a-wood-fired-oven/) - [Sourdough Pizza Rolls and stuffed crust](https://sourdoughmania.com/courses/sourdough-pizza-rolls-and-stuffed-crust/) - [First Starter Course](https://sourdoughmania.com/courses/first-starter-course/) - Anita ŠumerThe internationally acclaimed sourdough baking master and author of the bestselling book SourdoughMania and its fully fermented sequel Sweet and Savory SourdoughMania. My mission is to spread the love and passion for better bread and other sourtastic delights all across Slovenia and the world. The motto I follow is “let’s bake the world a - [Sourdough Masterclass](https://sourdoughmania.com/courses/sourtastic-bread-masterclass/) - Baking with you today is: *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved. - [Bonus Course - Sourdough Starter](https://sourdoughmania.com/courses/bonus-course-starter/) - Anita ŠumerThe internationally acclaimed sourdough baking master and author of the bestselling book SourdoughMania and its fully fermented sequel Sweet and Savory SourdoughMania. My mission is to spread the love and passion for better bread and other sourtastic delights all across Slovenia and the world. The motto I follow is “let’s bake the world a - [Bundle of 3 popular Gluten-Free recipes](https://sourdoughmania.com/courses/bundle-of-3-popular-gluten-free-recipes/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [Sourdoughmania FAMILY - 3 Month Subscription](https://sourdoughmania.com/courses/sourdoughmania-family-3-month-subscription/) - [Sourdoughmania FAMILY - Yearly Subscription](https://sourdoughmania.com/courses/sourdoughmania-family-yearly-subscription/) ## Lessons - [2. dan: besplatni događaj o pečenju bez glutena s domaćim kvasom](https://sourdoughmania.com/lessons/2-dan-besplatni-dogadaj-o-pecenju-bez-glutena-s-domacim-kvasom/) - [1. dan: besplatni događaj o pečenju bez glutena s domaćim kvasom](https://sourdoughmania.com/lessons/1-dan-besplatni-dogadaj-o-pecenju-bez-glutena-s-domacim-kvasom/) - [ZOOM POVEZNICA ZA SVE SUSRETE](https://sourdoughmania.com/lessons/zoom-poveznica-za-sve-susrete-copy-2/) - Ova poveznica će biti aktivna za sve naše susrete: https://us06web.zoom.us/j/84244250510?pwd=DLX3AhNGGZIovJWEblbaS9PtCtLZKs.1 Meeting ID: 842 4425 0510Passcode: 490012 - [1. RECEPT I SNIMKE](https://sourdoughmania.com/lessons/1-recept-i-snimke-copy-2/) - [ZOOM POVEZNICA ZA SVE SUSRETE](https://sourdoughmania.com/lessons/zoom-poveznica-za-sve-susrete-copy/) - Ova poveznica će biti aktivna za sve naše susrete: https://us06web.zoom.us/j/84244250510?pwd=DLX3AhNGGZIovJWEblbaS9PtCtLZKs.1 Meeting ID: 842 4425 0510Passcode: 490012 - [1. RECEPT I SNIMKE](https://sourdoughmania.com/lessons/1-recept-i-snimke-copy/) - [10. BONUS SADRŽAJ](https://sourdoughmania.com/lessons/10-bonus-sadrzaj-2/) - [9. POVEZNICA DO FACEBOOK SKUPINE BKA](https://sourdoughmania.com/lessons/9-poveznica-do-facebook-skupine-bka-2/) - https://www.facebook.com/groups/1658753531683505 - [8. KUNDALINI JOGA](https://sourdoughmania.com/lessons/8-kundalini-joga-2/) - [7. DRUGE VRSTE FERMENTACIJE](https://sourdoughmania.com/lessons/7-druge-vrste-fermentacije-2/) - [6. PRISTUP TEČAJIMA](https://sourdoughmania.com/lessons/6-pristup-tecajima-2/) - [5. DRUGI WEBINARI](https://sourdoughmania.com/lessons/5-drugi-webinari-2/) - [4. ZOOM radionica pečenja makovnjače (22.3.-23.3.)](https://sourdoughmania.com/lessons/4-zoom-radionica-pecenja-makovnjace-22-3-23-3-2/) - [3. ZOOM radionica pečenja pizze (8.3.-9.3.)](https://sourdoughmania.com/lessons/3-zoom-radionica-pecenja-pizze-8-3-9-3-2/) - [2. ZOOM radionica pečenja kruha (28.2.-2.3.)](https://sourdoughmania.com/lessons/2-zoom-radionica-pecenja-kruha-28-2-2-3-2/) - [1. Predavanja s Anitom](https://sourdoughmania.com/lessons/1-predavanja-s-anitom-2/) - [ZOOM POVEZNICA ZA SVE SUSRETE](https://sourdoughmania.com/lessons/zoom-poveznica-za-sve-susrete/) - Ova poveznica će biti aktivna za sve naše susrete: https://us06web.zoom.us/j/84244250510?pwd=DLX3AhNGGZIovJWEblbaS9PtCtLZKs.1 Meeting ID: 842 4425 0510Passcode: 490012 - [1. RECEPT I SNIMKE](https://sourdoughmania.com/lessons/1-recept-i-snimke/) - [ZOOM POVEZNICA ZA SVE SUSRETE](https://sourdoughmania.com/lessons/zoom-poveznica-za-sve-susrete-2/) - Ova poveznica će biti aktivna za sve naše susrete: https://us06web.zoom.us/j/84244250510?pwd=DLX3AhNGGZIovJWEblbaS9PtCtLZKs.1 Meeting ID: 842 4425 0510Passcode: 490012 - [RASPORED](https://sourdoughmania.com/lessons/raspored/) - webinar: Fermentacija i nakon toga priprema mlječnog kefira i kombuche, petak, 21. 2. 2025, 18.00 webinar: Sve o domaćem kvasu, petak, 28.2. 2025, 18.00 Vikend zoom radionica kruha, 1.3.-2.3., po razporedu Vikend zoom radionica pizze, 8.3.-9.3., po razporedu Vikend zoom radioncia makovnjače, 21.3.-23.3. Ostali webinarji bit će live ili snimke. Bezglutenska brašna, Celiakija, Mikrobiom, Hormoni - [9. POVEZNICA DO FACEBOOK SKUPINE BKA](https://sourdoughmania.com/lessons/9-poveznica-do-facebook-skupine-bka/) - https://www.facebook.com/groups/1658753531683505 - [10. BONUS SADRŽAJ](https://sourdoughmania.com/lessons/10-bonus-sadrzaj/) - [Lesson](https://sourdoughmania.com/lessons/lesson-20/) - [Lesson](https://sourdoughmania.com/lessons/lesson-19/) - [8. KUNDALINI JOGA](https://sourdoughmania.com/lessons/8-kundalini-joga/) - [Lesson](https://sourdoughmania.com/lessons/lesson-18/) - [Lesson](https://sourdoughmania.com/lessons/lesson-17/) - [5. DRUGI WEBINARI](https://sourdoughmania.com/lessons/5-drugi-webinari/) - [7. DRUGE VRSTE FERMENTACIJE](https://sourdoughmania.com/lessons/7-druge-vrste-fermentacije/) - [6. PRISTUP TEČAJIMA](https://sourdoughmania.com/lessons/6-pristup-tecajima/) - [4. ZOOM radionica pečenja makovnjače (22.3.-23.3.)](https://sourdoughmania.com/lessons/4-zoom-radionica-pecenja-makovnjace-22-3-23-3/) - [3. ZOOM radionica pečenja pizze (8.3.-9.3.)](https://sourdoughmania.com/lessons/3-zoom-radionica-pecenja-pizze-8-3-9-3/) - [2. ZOOM radionica pečenja kruha (28.2.-2.3.)](https://sourdoughmania.com/lessons/2-zoom-radionica-pecenja-kruha-28-2-2-3/) - [1. Predavanja s Anitom](https://sourdoughmania.com/lessons/1-predavanja-s-anitom/) - [14. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family Copy](https://sourdoughmania.com/lessons/14-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family-copy/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [13. ADD-ON RECIPE PACKAGE Copy](https://sourdoughmania.com/lessons/13-add-on-recipe-package-copy/) - If you want to expand your knowledge with some extra sweet & savory recipes, I’ve got you covered. In this add-on you can find 3 additional sourtastic recipes like: Toast bread,Banana bread, andBaguettes. Click HERE to get yours. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [SOURTASTIC BONUS: Using a stone mill for milling gluten-free flour Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-using-a-stone-mill-for-milling-gluten-free-flour-copy/) - This video shows how to use a grain mill at home and why I strongly advise you get one too. By doing this, you increase the variety of foods in your diet, indulge in amazing fresh-milled flour aromas, bioavailability is increased, and freshness too. And you always know what you put in comes also out - [12. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the dough and baking Copy](https://sourdoughmania.com/lessons/12-most-common-questions-and-answers-faq-about-the-dough-and-baking-copy/) - Here you find different types of flours, as they behave differently. Start with a small water amount, then add it gradually. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [11. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the starter and how to take care of it Copy](https://sourdoughmania.com/lessons/11-most-common-questions-and-answers-faq-about-the-starter-and-how-to-take-care-of-it-copy/) - This chapter contains answers to the most frequently asked questions about sourdough, dough, proofing, challenges etc. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [10. SOURTASTIC PANCAKES Copy](https://sourdoughmania.com/lessons/10-sourtastic-pancakes-copy/) - [9. CORNBREAD Copy](https://sourdoughmania.com/lessons/9-cornbread-copy/) - [8. BUCKWHEAT BREAD WITH WALNUTS/SEEDS Copy](https://sourdoughmania.com/lessons/8-buckwheat-bread-with-walnuts-seeds-copy/) - [7. PIZZA Copy](https://sourdoughmania.com/lessons/7-pizza-copy/) - [6. FOCACCIA Copy](https://sourdoughmania.com/lessons/6-focaccia-copy/) - [SOURTASTIC BONUS: Tips for using psyllium and what kind of psyllium is used in this masterclass Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-tips-for-using-psyllium-and-what-kind-of-psyllium-is-used-in-this-masterclass-copy/) - I suggest you look for psyllium husks and not ground psyllium husk powder (or whole seeds). The amount should be between 5-7 %. If you use a larger amount, the dough will be more on the spongy side and doesn’t rise as much according to my experience (the difference between well-proven dough is not as - [SOURTASTIC BONUS: Baker's percentages for all math lovers and those who might grow into ones Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones-copy/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [SOURTASTIC BONUS: How to create steam in your oven Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-how-to-create-steam-in-your-oven-copy/) - Steam ensures that your bread can rise a little further even while baking. You can create steam in your oven in many different ways. I suggest you use whatever you already have at home – you don’t have to run to the store to buy fancy “gadgets” and tools. Make sure that all the surfaces - [5. MASTER BREAD RECIPE AND PROCEDURE Copy](https://sourdoughmania.com/lessons/5-master-bread-recipe-and-procedure-copy/) - [SOURTASTIC BONUS: Using a stone mill for milling gluten-free flour](https://sourdoughmania.com/lessons/sourtastic-bonus-using-a-stone-mill-for-milling-gluten-free-flour-3/) - This video shows how to use a grain mill at home and why I strongly advise you get one too. By doing this, you increase the variety of foods in your diet, indulge in amazing fresh-milled flour aromas, bioavailability is increased, and freshness too. And you always know what you put in comes also out - [13. ADD-ON RECIPE PACKAGE](https://sourdoughmania.com/lessons/13-add-on-recipe-package-2/) - If you want to expand your knowledge with some extra sweet & savory recipes, I’ve got you covered. In this add-on you can find 3 additional sourtastic recipes like: Toast bread,Banana bread, andBaguettes. Click HERE to get yours. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [14. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/14-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family-2/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [12. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the dough and baking](https://sourdoughmania.com/lessons/12-most-common-questions-and-answers-faq-about-the-dough-and-baking-2/) - Here you find different types of flours, as they behave differently. Start with a small water amount, then add it gradually. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [4. MAKING YOUR FIRST GLUTEN-FREE SOURDOUGH STARTER (all action in the first days takes place at room temperature (RT)) Copy](https://sourdoughmania.com/lessons/4-making-your-first-gluten-free-sourdough-starter-all-action-in-the-first-days-takes-place-at-room-temperature-rt-copy/) - [11. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the starter and how to take care of it](https://sourdoughmania.com/lessons/11-most-common-questions-and-answers-faq-about-the-starter-and-how-to-take-care-of-it-2/) - This chapter contains answers to the most frequently asked questions about sourdough, dough, proofing, challenges etc. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [10. SOURTASTIC PANCAKES](https://sourdoughmania.com/lessons/10-sourtastic-pancakes-2/) - [9. CORNBREAD](https://sourdoughmania.com/lessons/9-cornbread-2/) - [8. BUCKWHEAT BREAD WITH WALNUTS/SEEDS](https://sourdoughmania.com/lessons/8-buckwheat-bread-with-walnuts-seeds-2/) - [7. PIZZA](https://sourdoughmania.com/lessons/7-pizza-2/) - [SOURTASTIC BONUS: How to create steam in your oven](https://sourdoughmania.com/lessons/sourtastic-bonus-how-to-create-steam-in-your-oven-2/) - Steam ensures that your bread can rise a little further even while baking. You can create steam in your oven in many different ways. I suggest you use whatever you already have at home – you don’t have to run to the store to buy fancy “gadgets” and tools. Make sure that all the surfaces - [SOURTASTIC BONUS: Baker's percentages for all math lovers and those who might grow into ones](https://sourdoughmania.com/lessons/sourtastic-bonus-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones-2/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [SOURTASTIC BONUS: Tips for using psyllium and what kind of psyllium is used in this masterclass](https://sourdoughmania.com/lessons/sourtastic-bonus-tips-for-using-psyllium-and-what-kind-of-psyllium-is-used-in-this-masterclass-2/) - I suggest you look for psyllium husks and not ground psyllium husk powder (or whole seeds). The amount should be between 5-7 %. If you use a larger amount, the dough will be more on the spongy side and doesn’t rise as much according to my experience (the difference between well-proven dough is not as - [6. FOCACCIA](https://sourdoughmania.com/lessons/6-focaccia-2/) - [3. BASIC GUIDELINES FOR YOUR OWN GLUTEN-FREE STARTER Copy](https://sourdoughmania.com/lessons/3-basic-guidelines-for-your-own-gluten-free-starter-copy/) - [5. MASTER BREAD RECIPE AND PROCEDURE](https://sourdoughmania.com/lessons/5-master-bread-recipe-and-procedure-3/) - [2. WHAT IS A SOURDOUGH STARTER Copy](https://sourdoughmania.com/lessons/2-what-is-a-sourdough-starter-copy/) - This video contains a short and sweet explanation of what sourdough is and why it is a better choice for baking bread and other baked goods. FERMENTED NOTE #1: The gluten degradation applies only to flours containing gluten. In the case of gluten-free flours, this doesn’t apply. However, the starches get degraded, making the dough - [4. MAKING YOUR FIRST GLUTEN-FREE SOURDOUGH STARTER (all action in the first days takes place at room temperature (RT))](https://sourdoughmania.com/lessons/4-making-your-first-gluten-free-sourdough-starter-all-action-in-the-first-days-takes-place-at-room-temperature-rt-4/) - [SOURTASTIC BONUS: Comparison of various kinds of flours Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-comparison-of-various-kinds-of-flours-copy/) - Flours naturally containing gluten are not used in gluten-free baking especially when it comes to patients with celiac disease. Wheat flour (all types, also semolina, graham, durum etc.)Spelt flour Einkorn flour Emmer flourKamut/khorasan flourBarley flourRye flourTriticale flour Flours that naturally don’t contain gluten but can be cross-contaminated if not labeled gluten-free. Buckwheat flourThere are two types of - [0. INTRODUCTION TO THE GLUTEN-FREE MASTERCLASS](https://sourdoughmania.com/lessons/0-introduction-to-the-gluten-free-masterclass-2/) - Here you find out the contents of this gluten-free master class. And how gluten-free sourdough baking can be simple and easy. Are you willing to change your life for the better? Let’s get start(er)ed!FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing - [1. MY GLUTEN-FREE STORY AND CHALLENGES](https://sourdoughmania.com/lessons/1-my-gluten-free-story-and-challenges-3/) - You find out how I started my gluten-free baking. How many huge caves I baked and why you don’t have to repeat my mistakes but learn from them. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who - [SOURTASTIC BONUS: Guidelines for preparing food in the case of celiac disease](https://sourdoughmania.com/lessons/sourtastic-bonus-guidelines-for-preparing-food-in-the-case-of-celiac-disease-2/) - If you or someone you want to bake gluten-free bread for is celiac, follow these basic guidelines. When it comes to celiac disease, one needs to follow a 100% gluten-free diet. For more information, contact your local celiac society and consult your doctor for diagnosing it. Basic guidelines* Use labeled gluten-free products and ingredients. Make - [SOURTASTIC BONUS: Comparison of various kinds of flours](https://sourdoughmania.com/lessons/sourtastic-bonus-comparison-of-various-kinds-of-flours-3/) - Flours naturally containing gluten are not used in gluten-free baking especially when it comes to patients with celiac disease. Wheat flour (all types, also semolina, graham, durum etc.)Spelt flour Einkorn flour Emmer flourKamut/khorasan flourBarley flourRye flourTriticale flour Flours that naturally don’t contain gluten but can be cross-contaminated if not labeled gluten-free. Buckwheat flourThere are two types of - [2. WHAT IS A SOURDOUGH STARTER](https://sourdoughmania.com/lessons/2-what-is-a-sourdough-starter-4/) - This video contains a short and sweet explanation of what sourdough is and why it is a better choice for baking bread and other baked goods. FERMENTED NOTE #1: The gluten degradation applies only to flours containing gluten. In the case of gluten-free flours, this doesn’t apply. However, the starches get degraded, making the dough - [3. BASIC GUIDELINES FOR YOUR OWN GLUTEN-FREE STARTER](https://sourdoughmania.com/lessons/3-basic-guidelines-for-your-own-gluten-free-starter-3/) - [SOURTASTIC BONUS: Guidelines for preparing food in the case of celiac disease Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-guidelines-for-preparing-food-in-the-case-of-celiac-disease-copy/) - If you or someone you want to bake gluten-free bread for is celiac, follow these basic guidelines. When it comes to celiac disease, one needs to follow a 100% gluten-free diet. For more information, contact your local celiac society and consult your doctor for diagnosing it. Basic guidelines* Use labeled gluten-free products and ingredients. Make - [1. MY GLUTEN-FREE STORY AND CHALLENGES Copy](https://sourdoughmania.com/lessons/1-my-gluten-free-story-and-challenges-copy-2/) - You find out how I started my gluten-free baking. How many huge caves I baked and why you don’t have to repeat my mistakes but learn from them. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who - [0. INTRODUCTION TO THE GLUTEN-FREE MASTERCLASS Copy](https://sourdoughmania.com/lessons/0-introduction-to-the-gluten-free-masterclass-copy/) - Here you find out the contents of this gluten-free master class. And how gluten-free sourdough baking can be simple and easy. Are you willing to change your life for the better? Let’s get start(er)ed!FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing - [KVASASTIČNI POKLON: PDF vodič za vaš prvi savršeni bezglutenski starter](https://sourdoughmania.com/lessons/kvasasticni-poklon-pdf-vodic-za-vas-prvi-savrseni-bezglutenski-starter/) - Ako više volite pisani oblik, tako da možete ispisati upute i uvijek ih imati sa sobom, Kliknite OVDJE za preuzimanje. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za javnu upotrebu, niti proslijediti bilo kome tko nije kupio tečaj. @Stvoriteljica ovog tečaja je - [Bread Art Course and E-Book Download](https://sourdoughmania.com/lessons/bread-art-course-and-e-book-download/) - You can download the E-Book Bread Art on the button below: E-BOOK BREAD ART - [17. GEOMETRIC PATTERNS CREATED USING ANNA GABUR’S DECORATING TECHNIQUE](https://sourdoughmania.com/lessons/17-geometric-patterns-created-using-anna-gaburs-decorating-technique/) - [Je li ovaj detaljni, ali pojednostavljeni MC pravi za mene?](https://sourdoughmania.com/lessons/je-li-ovaj-detaljni-ali-pojednostavljeni-mc-pravi-za-mene/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Je li ovaj detaljni, ali pojednostavljeni masterclass pravi za vas? Poziv za pridruživanje Gluten-Free Masterclassu – Kliknite OVDJE I ne zaboravite iskoristiti kod za 40% popusta GFBAKING40. *Ni jedan dio ovog tečaja ne smije se reproducirati, - [Uvod u masterclass i kod za 40 % popusta, koji vrijedi i za masterclass slatkih i slanih recepata](https://sourdoughmania.com/lessons/uvod-u-masterclass-i-kod-za-40-popusta-koji-vrijedi-i-za-masterclass-slatkih-i-slanih-recepata/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Kliknite OVDJE za Masterclass bez glutena (za kruh, pizzu, focacciu i još mnogo toga) – na engleskom Kliknite OVDJE za Masterclass slatkih i slanih recepata (keksi, babke, tortilje, vafli - [3. BAGETE](https://sourdoughmania.com/lessons/3-bagete/) - [2. TOAST KRUH](https://sourdoughmania.com/lessons/2-toast-kruh/) - [1. BANANA KRUH](https://sourdoughmania.com/lessons/1-banana-kruh/) - [7. POSEBAN DAR ZA TEBE](https://sourdoughmania.com/lessons/7-poseban-dar-za-tebe/) - [KVASASTIČNI POKLON: Kako stvoriti paru u vašoj pećnici](https://sourdoughmania.com/lessons/kvasasticni-poklon-kako-stvoriti-paru-u-vasoj-pecnici/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za javnu upotrebu, niti proslijediti bilo kome tko nije kupio tečaj. @Stvoriteljica ovog tečaja - [6. NAJČEŠĆA PITANJA I ODGOVORI (FAQ) o tijestu i pečenju](https://sourdoughmania.com/lessons/6-najcesca-pitanja-i-odgovori-faq-o-tijestu-i-pecenju/) - [5. GLAVNI RECEPT I POSTUPAK ZA KRUH](https://sourdoughmania.com/lessons/5-glavni-recept-i-postupak-za-kruh/) - [4. IZRADA VAŠEG PRVOG BEZGLUTENSKOG STARTERA (sve aktivnosti u prvim danima odvijaju se na sobnoj temperaturi (ST))](https://sourdoughmania.com/lessons/4-izrada-vaseg-prvog-bezglutenskog-startera-sve-aktivnosti-u-prvim-danima-odvijaju-se-na-sobnoj-temperaturi-st/) - [KVASASTIČNI POKLON – Pekarski postotci](https://sourdoughmania.com/lessons/kvasasticni-poklon-pekarski-postotci/) - U receptima za pečenje kruha često se koristi postotak sastojaka umjesto mjernih jedinica. To znači da se količina svih sastojaka računa na temelju količine brašna koje se koristi u osnovnom tijestu recepta. Točno određujemo količinu svih sastojaka koje ćemo dodati brašnu dijeljenjem težine svakog sastojka s težinom brašna. Izračunavanje težine sastojaka bit će puno jednostavnije - [3. OSNOVNE SMJERNICE ZA VAŠ VLASTITI BEZGLUTENSKI STARTER](https://sourdoughmania.com/lessons/3-osnovne-smjernice-za-vas-vlastiti-bezglutenski-starter/) - [KVASASTIČNI POKLON – Usporedba različitih vrsta brašna](https://sourdoughmania.com/lessons/kvasasticni-poklon-usporedba-razlicitih-vrsta-brasna/) - Brašna koja prirodno sadrže gluten ne koriste se u bezglutenskom pečenju, posebno kada je riječ o pacijentima s celijakijom. Pšenično brašno (svi tipovi, također semolina, graham, integralno, durum itd.) Brašno od pira Brašno od jednozrnke Brašno od dvozrnke Kamut/khorasan brašno Brašno od ječma Brašno od raži Brašno tritikale Brašna koja prirodno ne sadrže gluten, ali - [2. Što je domaći kvas?](https://sourdoughmania.com/lessons/2-sto-je-domaci-kvas/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Ovaj video sadrži kratko i slatko objašnjenje o tome što je domaći kvas/starter i zašto je bolji izbor za pečenje kruha i drugih pekarskih proizvoda. FERMENTIRANA NAPOMENA #1: Razgradnja glutena odnosi se samo na - [1. Moja bezglutenska priča i izazovi](https://sourdoughmania.com/lessons/1-moja-bezglutenska-prica-i-izazovi/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Saznat ćete kako sam započela s pečenjem bez glutena. Koliko sam velikih pogrešaka napravila i zašto ih ne morate ponavljati, već učiti iz njih. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati - [1. My gluten-free story and challenges Copy](https://sourdoughmania.com/lessons/1-my-gluten-free-story-and-challenges-copy/) - You find out how I started my gluten-free baking. How many huge caves I baked and why you don’t have to repeat my mistakes but learn from them. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who - [4. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the starter and how to take care of it Copy](https://sourdoughmania.com/lessons/4-most-common-questions-and-answers-faq-about-the-starter-and-how-to-take-care-of-it-copy/) - [SOURTASTIC BONUS: Sourtastic Pancakes recipe Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-sourtastic-pancakes-recipe-copy/) - So delicious, yet so easy to make. In case your starter piles up, make these yummy pancakes. Pancakes Recipe without Psyllium Husks (for about 3-4 thin pancakes, adjust quantities if you want more pancakes) 30 g of puffy gf starter 55 g of oat/almond milk/regular full fat milk 65 g of finely ground millet/buckwheat flour salt - [SOURTASTIC BONUS: PDF Guide to Your Perfect Gluten-Free Sourdough Starter Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-pdf-guide-to-your-perfect-gluten-free-sourdough-starter-copy/) - If you prefer a written format, so you can print the instructions and have them always with you, Click HERE to download. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The - [SOURTASTIC BONUS: Chris Stafferton’s Gluten-Free Protocol for Celiac Disease Patients Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-chris-staffertons-gluten-free-protocol-for-celiac-disease-patients-copy/) - Chris Stafferton's Gluten-Free Protocol for Celiac Patients This exclusive interview will particularly captivate you, as we both understand well that a healthy gut = a healthy mind and body. Discover: Why regular store-bought gluten-free bread is not the best choice for you. What to consider if you have been diagnosed with celiac disease. What it - [SOURTASTIC BONUS: The Milling Expert Paul LeBeau on Benefits of Home Milling Copy](https://sourdoughmania.com/lessons/sourtastic-bonus-the-milling-expert-paul-lebeau-on-benefits-of-home-milling-copy/) - Secrets of Master Paul LeBeau on the Benefits of Flour Milling and Using a Mill In an exclusive interview, learn all about milling, which is especially important for gluten-free grains. Discover: The secrets of flour milling (and the benefits it brings). How to use a home mill. Which ingredients you can mill (and which ones - [7. SPECIAL GIFT FOR YOU](https://sourdoughmania.com/lessons/7-special-gift-for-you-2/) - [6. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the dough and baking](https://sourdoughmania.com/lessons/6-most-common-questions-and-answers-faq-about-the-dough-and-baking-2/) - [SOURTASTIC BONUS VIDEO: How to create steam in your oven](https://sourdoughmania.com/lessons/sourtastic-bonus-video-how-to-create-steam-in-your-oven-2/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved. - [3. MAKE YOUR OWN GLUTEN-FREE SOURDOUGH STARTER Copy](https://sourdoughmania.com/lessons/3-make-your-own-gluten-free-sourdough-starter-copy/) - [2. WHO AM I? Copy](https://sourdoughmania.com/lessons/2-who-am-i-copy/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved. - [5. MASTER BREAD RECIPE AND PROCEDURE](https://sourdoughmania.com/lessons/5-master-bread-recipe-and-procedure-2-2/) - [1. WHAT IS A SOURDOUGH STARTER? Copy](https://sourdoughmania.com/lessons/1-what-is-a-sourdough-starter-copy-3/) - This video contains a short and sweet explanation of what sourdough is and why it is a better choice for baking bread and other baked goods. FERMENTED NOTE #1: The gluten degradation applies only to flours containing gluten. In the case of gluten-free flours, this doesn’t apply. However, the starches get degraded, making the dough - [4. MAKING YOUR FIRST GLUTEN-FREE SOURDOUGH STARTER (all action in the first days takes place at room temperature (RT))](https://sourdoughmania.com/lessons/4-making-your-first-gluten-free-sourdough-starter-all-action-in-the-first-days-takes-place-at-room-temperature-rt-3-2/) - [SOURTASTIC BONUS - Comparison of Various Types of Flour](https://sourdoughmania.com/lessons/sourtastic-bonus-comparison-of-various-types-of-flour-2/) - Flours naturally containing gluten are not used in gluten-free baking especially when it comes to patients with celiac disease. Wheat flour (all types, also semolina, graham, durum etc.) Spelt flour Einkorn flour Emmer flour Kamut/khorasan flour Barley flour Rye flour Triticale flour Flours that naturally don’t contain gluten but can be cross-contaminated if not labeled - [SOURTASTIC BONUS - Baker's Percentage](https://sourdoughmania.com/lessons/sourtastic-bonus-bakers-percentage-2/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [3. BASIC GUIDELINES FOR YOUR OWN GLUTEN-FREE STARTER](https://sourdoughmania.com/lessons/3-basic-guidelines-for-your-own-gluten-free-starter-2-2/) - [2. What is a sourdough starter](https://sourdoughmania.com/lessons/2-what-is-a-sourdough-starter-3-2/) - This video contains a short and sweet explanation of what sourdough is and why it is a better choice for baking bread and other baked goods. FERMENTED NOTE #1: The gluten degradation applies only to flours containing gluten. In the case of gluten-free flours, this doesn’t apply. However, the starches get degraded, making the dough - [1. My gluten-free story and challenges](https://sourdoughmania.com/lessons/1-my-gluten-free-story-and-challenges-2-2/) - You find out how I started my gluten-free baking. How many huge caves I baked and why you don’t have to repeat my mistakes but learn from them. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who - [KVASASTIČNI POKLON: recept za palačinke - kvasolinke](https://sourdoughmania.com/lessons/kvasasticni-poklon-recept-za-palacinke-kvasolinke/) - Tako ukusno, a tako jednostavno za napraviti. U slučaju da vam se starter nakupi, napravite ove ukusne palačinke ili kvasolinke. Recept za palačinke bez indijskog trputca (za oko 3-4 tanke palačinke, prilagodite količine ako želite više palačinki): 30 g aktivnog bezglutenskog startera 55 g hladnog zobenog/bademovog mlijeka/običnog punomasnog mlijeka 65 g sitno mljevenog prosenog/heljdinog brašna - [KVASASTIČNI POKLON: Bezglutenski protokol Chrisa Staffertona za bolesnike s celijakijom](https://sourdoughmania.com/lessons/kvasasticni-poklon-bezglutenski-protokol-chrisa-staffertona-za-bolesnike-s-celijakijom/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Ovaj ekskluzivni intervju će vas posebno privući, jer oboje dobro znamo da je zdravo crijevo = zdrav um i tijelo. Otkrit ćete: ➤ Zašto obični trgovački bezglutenski kruh nije najbolji izbor za tebe. ➤ Na što obratiti pažnju ako imaš dijagnozu celijakije. ➤ Što zapravo - [KVASASTIČNI POKLON: Tajne majstora Paula LeBeaua o koristima mljevenja brašna i korištenju mlina](https://sourdoughmania.com/lessons/kvasasticni-poklon-tajne-majstora-paula-lebeaua-o-koristima-mljevenja-brasna-i-koristenju-mlina/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. U ekskluzivnom intervjuu saznat ćete sve o mljevenju, što je posebno važno za bezglutenske žitarice. Otkrit ćete: ➤ Tajne mljevenja brašna (i koje koristi donosi).➤ Kako koristiti kućni mlin.➤ Koje sastojke možeš mljeti (i koje nije pametno mljeti). ➤ Kako pravilno mljeti različita zrna. ➤ - [2. TKO SAM JA?](https://sourdoughmania.com/lessons/2-tko-sam-ja/) - *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za javnu upotrebu, niti proslijediti bilo kome tko nije kupio tečaj. @Stvoriteljica ovog tečaja je Anita Šumer, drožomanija/sourdoughmania, 2024. Sva prava pridržana. - [1. ŠTO JE DOMAĆI KVAS?](https://sourdoughmania.com/lessons/1-sto-je-domaci-kvas/) - Ovaj video sadrži kratko i slatko objašnjenje o tome što je domaći kvas/starter i zašto je bolji izbor za pečenje kruha i drugih pekarskih proizvoda. FERMENTIRANA NAPOMENA #1: Razgradnja glutena odnosi se samo na brašna koja sadrže gluten. U slučaju brašna bez glutena, to se ne primjenjuje. Međutim, škrobovi se razgrađuju, što tijesto čini lakšim - [5. POSEBNI POKLONI ZA VAS](https://sourdoughmania.com/lessons/5-posebni-pokloni-za-vas/) - [4. NAJČEŠĆA PITANJA I ODGOVORI (FAQ) o starteru i kako se brinuti za njega](https://sourdoughmania.com/lessons/4-najcesca-pitanja-i-odgovori-faq-o-starteru-i-kako-se-brinuti-za-njega/) - [3. NAPRAVITE SVOJ VLASTITI DOMAĆI KVAS BEZ GLUTENA](https://sourdoughmania.com/lessons/3-napravite-svoj-vlastiti-domaci-kvas-bez-glutena/) - [SOURTASTIC BONUS: PDF Guide to Your Perfect Gluten-Free Sourdough Starter](https://sourdoughmania.com/lessons/sourtastic-bonus-pdf-guide-to-your-perfect-gluten-free-sourdough-starter/) - If you prefer a written format, so you can print the instructions and have them always with you, Click HERE to download. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The - [SOURTASTIC BONUS: Sourtastic Pancakes recipe](https://sourdoughmania.com/lessons/sourtastic-bonus-sourtastic-pancakes-recipe/) - So delicious, yet so easy to make. In case your starter piles up, make these yummy pancakes. Pancakes Recipe without Psyllium Husks (for about 3-4 thin pancakes, adjust quantities if you want more pancakes) 30 g of puffy gf starter 55 g of oat/almond milk/regular full fat milk 65 g of finely ground millet/buckwheat flour salt - [7. SPECIAL GIFT FOR YOU](https://sourdoughmania.com/lessons/7-special-gift-for-you/) - [6. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the dough and baking](https://sourdoughmania.com/lessons/6-most-common-questions-and-answers-faq-about-the-dough-and-baking/) - [SOURTASTIC BONUS VIDEO: How to create steam in your oven](https://sourdoughmania.com/lessons/sourtastic-bonus-video-how-to-create-steam-in-your-oven/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved. - [5. MASTER BREAD RECIPE AND PROCEDURE](https://sourdoughmania.com/lessons/5-master-bread-recipe-and-procedure-2/) - [4. MAKING YOUR FIRST GLUTEN-FREE SOURDOUGH STARTER (all action in the first days takes place at room temperature (RT))](https://sourdoughmania.com/lessons/4-making-your-first-gluten-free-sourdough-starter-all-action-in-the-first-days-takes-place-at-room-temperature-rt-3/) - [3. BASIC GUIDELINES FOR YOUR OWN GLUTEN-FREE STARTER](https://sourdoughmania.com/lessons/3-basic-guidelines-for-your-own-gluten-free-starter-2/) - [SOURTASTIC BONUS - Baker's Percentage](https://sourdoughmania.com/lessons/sourtastic-bonus-bakers-percentage/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [SOURTASTIC BONUS - Comparison of Various Types of Flour](https://sourdoughmania.com/lessons/sourtastic-bonus-comparison-of-various-types-of-flour/) - Flours naturally containing gluten are not used in gluten-free baking especially when it comes to patients with celiac disease. Wheat flour (all types, also semolina, graham, durum etc.) Spelt flour Einkorn flour Emmer flour Kamut/khorasan flour Barley flour Rye flour Triticale flour Flours that naturally don’t contain gluten but can be cross-contaminated if not labeled - [2. What is a sourdough starter](https://sourdoughmania.com/lessons/2-what-is-a-sourdough-starter-3/) - This video contains a short and sweet explanation of what sourdough is and why it is a better choice for baking bread and other baked goods. FERMENTED NOTE #1: The gluten degradation applies only to flours containing gluten. In the case of gluten-free flours, this doesn’t apply. However, the starches get degraded, making the dough - [1. My gluten-free story and challenges](https://sourdoughmania.com/lessons/1-my-gluten-free-story-and-challenges-2/) - You find out how I started my gluten-free baking. How many huge caves I baked and why you don’t have to repeat my mistakes but learn from them. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who - [5. SPECIAL GIFT FOR YOU](https://sourdoughmania.com/lessons/5-special-gift-for-you/) - [4. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the starter and how to take care of it](https://sourdoughmania.com/lessons/4-most-common-questions-and-answers-faq-about-the-starter-and-how-to-take-care-of-it/) - [SOURTASTIC BONUS: Chris Stafferton’s Gluten-Free Protocol for Celiac Disease Patients](https://sourdoughmania.com/lessons/sourtastic-bonus-chris-staffertons-gluten-free-protocol-for-celiac-disease-patients/) - Chris Stafferton's Gluten-Free Protocol for Celiac Patients This exclusive interview will particularly captivate you, as we both understand well that a healthy gut = a healthy mind and body. Discover: Why regular store-bought gluten-free bread is not the best choice for you. What to consider if you have been diagnosed with celiac disease. What it - [SOURTASTIC BONUS: The Milling Expert Paul LeBeau on Benefits of Home Milling](https://sourdoughmania.com/lessons/sourtastic-bonus-the-milling-expert-paul-lebeau-on-benefits-of-home-milling/) - Secrets of Master Paul LeBeau on the Benefits of Flour Milling and Using a Mill In an exclusive interview, learn all about milling, which is especially important for gluten-free grains. Discover: The secrets of flour milling (and the benefits it brings). How to use a home mill. Which ingredients you can mill (and which ones - [1. WHAT IS A SOURDOUGH STARTER?](https://sourdoughmania.com/lessons/1-what-is-a-sourdough-starter-6/) - This video contains a short and sweet explanation of what sourdough is and why it is a better choice for baking bread and other baked goods. FERMENTED NOTE #1: The gluten degradation applies only to flours containing gluten. In the case of gluten-free flours, this doesn’t apply. However, the starches get degraded, making the dough - [2. WHO AM I?](https://sourdoughmania.com/lessons/2-who-am-i-2/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved. - [3. MAKE YOUR OWN GLUTEN-FREE SOURDOUGH STARTER](https://sourdoughmania.com/lessons/3-make-your-own-gluten-free-sourdough-starter-2/) - [2. SHAPING A SOURTASTIC PIZZA WITH A STUFFED CRUST](https://sourdoughmania.com/lessons/2-shaping-a-sourtastic-pizza-with-a-stuffed-crust/) - For stuffing the pizza crust: - My preferred filling is ricotta mixed with salt. You can also add flavour to it by using a pesto. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [1. SHAPING SOURDOUGH PIZZA ROLLS](https://sourdoughmania.com/lessons/1-shaping-sourdough-pizza-rolls/) - In this video I teach you how to make the most sourtastic pizza rolls that work great as a snack or a standalone meal. For this video course (9 big pizza rolls or 3 250g pizzas and 3 big pizza rolls) I used: 800 g (100%) of white all-purpose flour (type 00 if you can - [10. SOURTASTIC PANCAKES](https://sourdoughmania.com/lessons/10-sourtastic-pancakes/) - [9. CORNBREAD](https://sourdoughmania.com/lessons/9-cornbread/) - [8. BUCKWHEAT BREAD WITH WALNUTS/SEEDS](https://sourdoughmania.com/lessons/8-buckwheat-bread-with-walnuts-seeds/) - [7. PIZZA](https://sourdoughmania.com/lessons/7-pizza/) - [6. FOCACCIA](https://sourdoughmania.com/lessons/6-focaccia/) - [5. MASTER BREAD RECIPE AND PROCEDURE](https://sourdoughmania.com/lessons/5-master-bread-recipe-and-procedure/) - [3. BASIC GUIDELINES FOR YOUR OWN GLUTEN-FREE STARTER](https://sourdoughmania.com/lessons/3-basic-guidelines-for-your-own-gluten-free-starter/) - [2. WHAT IS A SOURDOUGH STARTER](https://sourdoughmania.com/lessons/2-what-is-a-sourdough-starter/) - This video contains a short and sweet explanation of what sourdough is and why it is a better choice for baking bread and other baked goods. FERMENTED NOTE #1: The gluten degradation applies only to flours containing gluten. In the case of gluten-free flours, this doesn’t apply. However, the starches get degraded, making the dough - [0. INTRODUCTION INTO THE VIDEO COURSE](https://sourdoughmania.com/lessons/0-introduction-into-the-video-course/) - Warm sourdough greetings! I'm Anita Šumer, an enthusiastic sourdough enthusiast, author of several internationally awarded cookbooks, and a sourdough baker for over 11 years. My mission is to bring sourdough baking to as many homes as possible in the most simple yet effective way that doesn’t take much of your time nor effort. With this - [LOOKING FOR ADDITIONAL RECIPES?](https://sourdoughmania.com/lessons/looking-for-additional-recipes/) - Do you want to expand your knowledge with additional sourdough recipes, both sweet and savory? I've prepared three fantastic sourdough video recipes for you, with concise step-by-step instructions and baking schedules. In this package, you'll find recipes for: ToastBanana BreadBaguettes Click HERE to order your additional recipe package. *No part of this course may be - [TO TURN THIS SOURTASTIC END INTO A SOURTASTIC BEGINNING - ALLOW ME TO INVITE YOU INTO MY SOURTSTIC ONLINE FAMILY](https://sourdoughmania.com/lessons/to-turn-this-sourtastic-end-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtstic-online-family/) - So, this is the end or is it just the beginning? Who knows, it's up to you! If you want to improve your sourdough baking, if you want to get all the answers to your sourdough questions so you never give up on sourdough I kindly invite you to join me in my Sourdoughmania Family! - [SOURTASTIC BONUS: Using a stone mill for milling gluten-free flour](https://sourdoughmania.com/lessons/sourtastic-bonus-using-a-stone-mill-for-milling-gluten-free-flour-2/) - This video shows how to use a grain mill at home and why I strongly advise you get one too. By doing this, you increase the variety of foods in your diet, indulge in amazing fresh-milled flour aromas, bioavailability is increased, and freshness too. And you always know what you put in comes also out - [18. MOST COMMON QUESTIONS AND ANSWERS (FAQ) - About the dough and baking](https://sourdoughmania.com/lessons/18-most-common-questions-and-answers-faq-about-the-dough-and-baking/) - [17. MOST COMMON QUESTIONS AND ANSWERS (FAQ)](https://sourdoughmania.com/lessons/17-most-common-questions-and-answers-faq/) - This chapter contains answers to the most frequently asked questions about sourdough, dough, proofing, challenges etc. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita - [16. WAFFLES](https://sourdoughmania.com/lessons/16-waffles/) - [15. BUCKWHEAT COOKIES (can also be used as a pie crust)](https://sourdoughmania.com/lessons/15-buckwheat-cookies-can-also-be-used-as-a-pie-crust/) - [14. JAM POCKETS OR SWEET BUNS (from half of the dough)](https://sourdoughmania.com/lessons/14-jam-pockets-or-sweet-buns-from-half-of-the-dough/) - [13. CINNAMON ROLLS](https://sourdoughmania.com/lessons/13-cinnamon-rolls/) - [12. DONUTS or beignets](https://sourdoughmania.com/lessons/12-donuts-or-beignets/) - [11. POPPY SEED POTICA](https://sourdoughmania.com/lessons/11-poppy-seed-potica/) - [10. MASTER SWEET DOUGH RECIPE](https://sourdoughmania.com/lessons/10-master-sweet-dough-recipe/) - [9. TORTILLAS](https://sourdoughmania.com/lessons/9-tortillas/) - [8. BABKA](https://sourdoughmania.com/lessons/8-babka/) - [7. BAGELS](https://sourdoughmania.com/lessons/7-bagels/) - [6. BURGER BUNS](https://sourdoughmania.com/lessons/6-burger-buns/) - [5. MASTER SAVORY DOUGH RECIPE](https://sourdoughmania.com/lessons/5-master-savory-dough-recipe/) - [SOURTASTIC BONUS: TIPS FOR USING PSYLLIUM AND WHAT KINF OD PSYLLIUM IS USED IN THIS MASTERCLASS](https://sourdoughmania.com/lessons/sourtastic-bonus-tips-for-using-psyllium-and-what-kinf-od-psyllium-is-used-in-this-masterclass/) - I suggest you look for psyllium husks and not ground psyllium husk powder.The amount should be between 5-8 %. If you use a larger amount, the dough will be more on the spongy side and doesn’t rise as much according to my experience (the difference between well-proven dough is not as evident). There’re also crushed - [BONUS FERMENTED TIP: BAKER’S PERCENTAGES FOR ALL MATH LOVERS AND THOSE WHO MIGHT GROW INTO ONES](https://sourdoughmania.com/lessons/bonus-fermented-tip-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones-4/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [4. MAKING YOUR FIRST GLUTEN-FREE SOURDOUGH STARTER (all action in the first days takes place at room temperature (RT)](https://sourdoughmania.com/lessons/4-making-your-first-gluten-free-sourdough-starter-all-action-in-the-first-days-takes-place-at-room-temperature-rt-2/) - [3. MAKE YOUR OWN GLUTEN-FREE STARTER (Basics)](https://sourdoughmania.com/lessons/3-make-your-own-gluten-free-starter-basics/) - [2. WHAT IS A SOURDOUGH STARTER?](https://sourdoughmania.com/lessons/2-what-is-a-sourdough-starter-2/) - This video contains a short and sweet explanation of what sourdough is and why it is a better choice for baking bread and other baked goods. FERMENTED NOTE #1: The gluten degradation applies only to flours containing gluten. In the case of gluten-free flours, this doesn’t apply. However, the starches get degraded, making the dough - [SOURTASTIC BONUS: Comparison of various kinds of flours](https://sourdoughmania.com/lessons/sourtastic-bonus-comparison-of-various-kinds-of-flours-2/) - Flours naturally containing gluten are not used in gluten-free baking especially when it comes to patients with celiac disease. Wheat flour (all types, also semolina, graham, durum etc.)Spelt flour Einkorn flour Emmer flourKamut/khorasan flourBarley flourRye flourTriticale flour Flours that naturally don’t contain gluten but can be cross-contaminated if not labeled gluten-free. Buckwheat flourThere are two types of - [1. MY STORY: HOW I STARTED BAKING WITH GLUTEN-FREE SOURDOUGH AND CHALLENGES](https://sourdoughmania.com/lessons/1-my-story-how-i-started-baking-with-gluten-free-sourdough-and-challenges/) - You find out how I started my gluten-free baking. How many huge caves I baked and why you don’t have to repeat my mistakes but learn from them. SOURTASTIC BONUS: Guidelines for preparing food in the case of celiac disease If you or someone you want to bake gluten-free bread for is celiac, follow these - [SOURTASTIC BONUS: Comparison of various kinds of flours](https://sourdoughmania.com/lessons/sourtastic-bonus-comparison-of-various-kinds-of-flours/) - Flours naturally containing gluten are not used in gluten-free baking especially when it comes to patients with celiac disease. Wheat flour (all types, also semolina, graham, durum etc.)Spelt flour Einkorn flour Emmer flourKamut/khorasan flourBarley flourRye flourTriticale flour Flours that naturally don’t contain gluten but can be cross-contaminated if not labeled gluten-free. Buckwheat flourThere are two types of - [4. MAKING YOUR FIRST GLUTEN-FREE SOURDOUGH STARTER (all action in the first days takes place at room temperature (RT))](https://sourdoughmania.com/lessons/4-making-your-first-gluten-free-sourdough-starter-all-action-in-the-first-days-takes-place-at-room-temperature-rt/) - [SOURTASTIC BONUS: How to create steam in your oven](https://sourdoughmania.com/lessons/sourtastic-bonus-how-to-create-steam-in-your-oven/) - Steam ensures that your bread can rise a little further even while baking. You can create steam in your oven in many different ways. I suggest you use whatever you already have at home – you don’t have to run to the store to buy fancy “gadgets” and tools. Make sure that all the surfaces - [SOURTASTIC BONUS: Baker's percentages for all math lovers and those who might grow into ones](https://sourdoughmania.com/lessons/sourtastic-bonus-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [SOURTASTIC BONUS: Tips for using psyllium and what kind of psyllium is used in this masterclass](https://sourdoughmania.com/lessons/sourtastic-bonus-tips-for-using-psyllium-and-what-kind-of-psyllium-is-used-in-this-masterclass/) - I suggest you look for psyllium husks and not ground psyllium husk powder (or whole seeds). The amount should be between 5-7 %. If you use a larger amount, the dough will be more on the spongy side and doesn’t rise as much according to my experience (the difference between well-proven dough is not as - [11. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the starter and how to take care of it](https://sourdoughmania.com/lessons/11-most-common-questions-and-answers-faq-about-the-starter-and-how-to-take-care-of-it/) - This chapter contains answers to the most frequently asked questions about sourdough, dough, proofing, challenges etc. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [12. MOST COMMON QUESTIONS AND ANSWERS (FAQ) about the dough and baking](https://sourdoughmania.com/lessons/12-most-common-questions-and-answers-faq-about-the-dough-and-baking/) - Here you find different types of flours, as they behave differently. Start with a small water amount, then add it gradually. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [SOURTASTIC BONUS: Using a stone mill for milling gluten-free flour](https://sourdoughmania.com/lessons/sourtastic-bonus-using-a-stone-mill-for-milling-gluten-free-flour/) - This video shows how to use a grain mill at home and why I strongly advise you get one too. By doing this, you increase the variety of foods in your diet, indulge in amazing fresh-milled flour aromas, bioavailability is increased, and freshness too. And you always know what you put in comes also out - [13. ADD-ON RECIPE PACKAGE](https://sourdoughmania.com/lessons/13-add-on-recipe-package/) - If you want to expand your knowledge with some extra sweet & savory recipes, I’ve got you covered. In this add-on you can find 3 additional sourtastic recipes like: Toast bread,Banana bread, andBaguettes. Click HERE to get yours. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [1. BANANA BREAD](https://sourdoughmania.com/lessons/1-banana-bread/) - [2. TOAST BREAD](https://sourdoughmania.com/lessons/2-toast-bread/) - [3. BAGUETTES](https://sourdoughmania.com/lessons/3-baguettes/) - [1. SOURDOUGH STARTER](https://sourdoughmania.com/lessons/1-sourdough-starter/) - [2. BREAD COURSE](https://sourdoughmania.com/lessons/2-bread-course/) - [3. GLUTEN-FREE SOURDOUGH STARTER](https://sourdoughmania.com/lessons/3-gluten-free-sourdough-starter/) - [4. FREE ONLINE EVENT HOW TO MAKE GLUTEN-FREE STARTER](https://sourdoughmania.com/lessons/4-free-online-event-how-to-make-gluten-free-starter/) - [2. BREAD COURSE](https://sourdoughmania.com/lessons/2-bread-course-2/) - [3. GLUTEN-FREE SOURDOUGH STARTER](https://sourdoughmania.com/lessons/3-gluten-free-sourdough-starter-2/) - [4. FREE ONLINE EVENT HOW TO MAKE GLUTEN-FREE STARTER](https://sourdoughmania.com/lessons/4-free-online-event-how-to-make-gluten-free-starter-2/) - [1. SOURDOUGH STARTER](https://sourdoughmania.com/lessons/1-sourdough-starter-2/) - [1. SOURDOUGH STARTER](https://sourdoughmania.com/lessons/1-sourdough-starter-3/) - [2. BREAD COURSE](https://sourdoughmania.com/lessons/2-bread-course-3/) - [3. GLUTEN-FREE SOURDOUGH STARTER](https://sourdoughmania.com/lessons/3-gluten-free-sourdough-starter-3/) - [4. FREE ONLINE EVENT HOW TO MAKE GLUTEN-FREE STARTER](https://sourdoughmania.com/lessons/4-free-online-event-how-to-make-gluten-free-starter-3/) - [INTRO](https://sourdoughmania.com/lessons/intro-3/) - The Tale of Love and Bread - a short documentary about me and Sourdoughmania. Are you curious to find out who you will be hanging out with during this course? Check out this short documentary, filmed in 2019, about how it all began. What can I say, sometimes a story is best described by “it - [1. WHAT IS A SOURDOUGH STARTER?](https://sourdoughmania.com/lessons/1-what-is-a-sourdough-starter-5/) - This video contains a short and sweet explanation of what sourdough is and why it is a better choice for baking bread and other baked goods. FERMENTED NOTE #1: The gluten degradation applies only to flours containing gluten. In the case of gluten-free flours, this doesn’t apply. However, the starches get degraded, making the dough - [2. WHO AM I?](https://sourdoughmania.com/lessons/2-who-am-i/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [3. MAKE YOUR OWN GLUTEN-FREE SOURDOUGH STARTER](https://sourdoughmania.com/lessons/3-make-your-own-gluten-free-sourdough-starter/) - [4. IS THIS THE END OR THE BEGINNING?](https://sourdoughmania.com/lessons/4-is-this-the-end-or-the-beginning/) - [5. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/5-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [3. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/3-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [3. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/3-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family-2/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [6. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/6-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [8. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/8-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [6. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/6-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family-2/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [14. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/14-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [4. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/4-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [Lesson](https://sourdoughmania.com/lessons/lesson-16/) - [26. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/26-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [5. LET'S GET STARTE(R)D](https://sourdoughmania.com/lessons/5-lets-get-starterd/) - [5. LET’S GET STARTE(R)D](https://sourdoughmania.com/lessons/5-lets-get-starterd-2/) - [5. LET’S GET STARTE(R)D](https://sourdoughmania.com/lessons/5-lets-get-starterd-3/) - [6. Bonus content](https://sourdoughmania.com/lessons/6-bonus-content/) - [6. Bonus content](https://sourdoughmania.com/lessons/6-bonus-content-2/) - [6. Bonus content](https://sourdoughmania.com/lessons/6-bonus-content-3/) - [7. Recipes](https://sourdoughmania.com/lessons/7-recipes/) - [7. Recipes](https://sourdoughmania.com/lessons/7-recipes-2/) - [7. Recipes](https://sourdoughmania.com/lessons/7-recipes-3/) - [BONUS FERMENTED TIP - CHOOSING THE RIGHT INGREDIENTS FOR YOUR SOURTASTIC PIZZA](https://sourdoughmania.com/lessons/bonus-fermented-tip-choosing-the-right-ingredients-for-your-sourtastic-pizza/) - The toppings you put on your pizza should consist of high quality, carefully selected ingredients. It doesn’t take a lot to make the best possible sourdough pizza in the comfort of your own home, and I bet my Rudl that the following fermented tips, tricks, and instructions will come in handy in the process: Don’t - [1. WHAT IS A SOURDOUGH STARTER?](https://sourdoughmania.com/lessons/1-what-is-a-sourdough-starter-4/) - Maintaining and using a sourdough starter isn't as scary as some people make it out to be and this video will help you prove that. In it I'll tell you what a sourdough starter consists of, why the art of baking with it hasn't been forgotten in Koroška (the region of Slovenia where I'm from), - [3.1. STARTER DAY 1](https://sourdoughmania.com/lessons/3-1-starter-day-1-2/) - I will guide you through day-to-day instructions on how to make your starter. It is very simple as long as you carefully follow my videos. You’ll need: rye flour (dark or light) or wholewheat flourwater (room temperature; up to 24 degrees C (75 F)glass jar of about 400 mlspoonscale (highly recommended) Let's start with Day - [2. IMPORTANT SOURTASTIC INFO](https://sourdoughmania.com/lessons/2-important-sourtastic-info-2/) - My first starter didn't survive, the second one did. Not sure what went wrong, it could have been the flour, or the water, or the lack of my patience. In this video, I will tell you more information about how to start and what the important basics you should know are. *No part of this course - [3.2. STARTER DAY 2](https://sourdoughmania.com/lessons/3-2-starter-day-2-2/) - There might not be any activity just yet, but that is perfectly okay! Let's see what to do next. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [3.3. STARTER DAY 3](https://sourdoughmania.com/lessons/3-3-starter-day-3-2/) - On Day 3 you will already be able to see some bubbles! Does your mixture smell a bit sourish? Good job. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [3.4. STARTER DAY 4](https://sourdoughmania.com/lessons/3-4-starter-day-4-2/) - Your starter should double on Day 4 and it should become bubbly and puffy. Do you know you can use it in the pancakes recipe or in the super easy rye bread? *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [3.5. STARTER DAYS 5,6 AND 7](https://sourdoughmania.com/lessons/3-5-starter-days-56-and-7-2/) - Carefully follow the instructions for day 5, 6 and 7. Day 7 is the last day of your Sourdough Starter making journey. You should be able to clearly see the activity in the jar by now. If the jar gets too small, use a larger one. If your starter stops responding, do the SOS step. - [4. STARTER SOS](https://sourdoughmania.com/lessons/4-starter-sos-4/) - If your starter ever turns sour or if you haven't used it in a long time, this video will come in really handy. Every sourdough crisis can be solved … Okay, maybe not every single crisis, but the vast majority ;) *No part of this course may be reproduced, copied, or redistributed in any other - [5. SOURTASTIC END IS JUST A BEGINNING](https://sourdoughmania.com/lessons/5-sourtastic-end-is-just-a-beginning-2/) - Sourtastic congratulations, you've made your first sourdough starter! And are on your way to better bread. What will you name your starter? ;) Enjoy your day and let's bake the world a better place! *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public - [7. 32 MOST COMMON QUESTIONS, ANSWERED IN A SIMPLE FORMAT](https://sourdoughmania.com/lessons/7-32-most-common-questions-answered-in-a-simple-format/) - [6. EASY SOURDOUGH RYE BREAD](https://sourdoughmania.com/lessons/6-easy-sourdough-rye-bread/) - [5. SOURDOUGH CORNMEAL](https://sourdoughmania.com/lessons/5-sourdough-cornmeal/) - [4. SOURDOUGH BAGUETTES](https://sourdoughmania.com/lessons/4-sourdough-baguettes/) - [3. SOURDOUGH FOCACCIA](https://sourdoughmania.com/lessons/3-sourdough-focaccia/) - [2. SOURDOUGH PIZZA](https://sourdoughmania.com/lessons/2-sourdough-pizza/) - [1. SOURDOUGH STARTER AND FIRST BREAD](https://sourdoughmania.com/lessons/1-sourdough-starter-and-first-bread/) - [2. IMPORTANT SOURTASTIC INFO](https://sourdoughmania.com/lessons/2-important-sourtastic-info/) - My first starter didn't survive, the second one did. Not sure what went wrong, it could have been the flour, or the water, or the lack of my patience. In this video, I will tell you more information about how to start and what the important basics you should know are. *No part of this course - [1. WHAT IS A SOURDOUGH STARTER?](https://sourdoughmania.com/lessons/1-what-is-a-sourdough-starter-3/) - Maintaining and using a sourdough starter isn't as scary as some people make it out to be and this video will help you prove that. In it I'll tell you what a sourdough starter consists of, why the art of baking with it hasn't been forgotten in Koroška (the region of Slovenia where I'm from), - [3.2. STARTER DAY 2](https://sourdoughmania.com/lessons/3-2-starter-day-2/) - There might not be any activity just yet, but that is perfectly okay! Let's see what to do next. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [3.3. STARTER DAY 3](https://sourdoughmania.com/lessons/3-3-starter-day-3/) - On Day 3 you will already be able to see some bubbles! Does your mixture smell a bit sourish? Good job. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [3.4. STARTER DAY 4](https://sourdoughmania.com/lessons/3-4-starter-day-4/) - Your starter should double on Day 4 and it should become bubbly and puffy. Do you know you can use it in the pancakes recipe or in the super easy rye bread? *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [3.5. STARTER DAYS 5,6 AND 7](https://sourdoughmania.com/lessons/3-5-starter-days-56-and-7/) - Carefully follow the instructions for day 5, 6 and 7. Day 7 is the last day of your Sourdough Starter making journey. You should be able to clearly see the activity in the jar by now. If the jar gets too small, use a larger one. If your starter stops responding, do the SOS step. - [4. STARTER SOS](https://sourdoughmania.com/lessons/4-starter-sos-3/) - If your starter ever turns sour or if you haven't used it in a long time, this video will come in really handy. Every sourdough crisis can be solved … Okay, maybe not every single crisis, but the vast majority ;) *No part of this course may be reproduced, copied, or redistributed in any other - [5. SOURTASTIC END IS JUST A BEGINNING](https://sourdoughmania.com/lessons/5-sourtastic-end-is-just-a-beginning/) - Sourtastic congratulations, you've made your first sourdough starter! And are on your way to better bread. What will you name your starter? ;) Enjoy your day and let's bake the world a better place! *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public - [1. SOURDOUGH PIZZA DOUGH](https://sourdoughmania.com/lessons/1-sourdough-pizza-dough/) - In this video I will show you how to make a perfect sourdough pizza dough. You can find more about how to take care of your starter in my Sourtastic Pizza Course or in my First Starter Course. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [2. BAKING PIZZA IN A WOOD-FIRED OVEN](https://sourdoughmania.com/lessons/2-baking-pizza-in-a-wood-fired-oven/) - *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [16. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family](https://sourdoughmania.com/lessons/16-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [12. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic Sourdoughmania Online Family](https://sourdoughmania.com/lessons/12-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-sourdoughmania-online-family/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. For more info, click HERE. *No part of - [3.1. Starter Day 1](https://sourdoughmania.com/lessons/3-1-starter-day-1/) - I will guide you through day-to-day instructions on how to make your starter. It is very simple as long as you carefully follow my videos. You’ll need: rye flour (dark or light) or wholewheat flourwater (room temperature; up to 24 degrees C (75 F)glass jar of about 400 mlspoonscale (highly recommended) Let's start with Day - [SOURTASTIC BONUS: Guidelines for preparing food in the case of celiac disease](https://sourdoughmania.com/lessons/sourtastic-bonus-guidelines-for-preparing-food-in-the-case-of-celiac-disease/) - If you or someone you want to bake gluten-free bread for is celiac, follow these basic guidelines. When it comes to celiac disease, one needs to follow a 100% gluten-free diet. For more information, contact your local celiac society and consult your doctor for diagnosing it. Basic guidelines* Use labeled gluten-free products and ingredients. Make - [0. INTRODUCTION TO THE GLUTEN-FREE MASTERCLASS](https://sourdoughmania.com/lessons/0-introduction-to-the-gluten-free-masterclass/) - Here you find out the contents of this gluten-free master class. And how gluten-free sourdough baking can be simple and easy. Are you willing to change your life for the better? Let’s get start(er)ed!FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing - [1. MY GLUTEN-FREE STORY AND CHALLENGES](https://sourdoughmania.com/lessons/1-my-gluten-free-story-and-challenges/) - You find out how I started my gluten-free baking. How many huge caves I baked and why you don’t have to repeat my mistakes but learn from them. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who - [INTRO](https://sourdoughmania.com/lessons/intro-2/) - Hi, my dear Future SourdoughManiacs,I am so happy you've decided to go on your sourtastic journey with me. You're going to learn how to make your first sourdough starter from scratch using just flour and water. Plus some other useful information from my 10 years+ experience as a sourdough baker, teacher, and bestselling cookbook author. - [BONUS RECIPE: Sourdough Pancakes and Super Easy Rye Bread](https://sourdoughmania.com/lessons/bonus-recipe-sourdough-pancakes-and-super-easy-rye-bread/) - You can use the discarded starter in the pancakes (on day 4) or in this super easy rye bread recipe (save the discarded starter from all 7 days and make this easy bread). PANCAKES RECIPE You can also find this recipe in my book Sourdough Mania. PREPARATION TIME: 5 minutes WAITING TIME: 3 to 12 - [INTRO](https://sourdoughmania.com/lessons/intro/) - Hi, my dear Future SourdoughManiacs,I am so happy you've decided to go on your sourtastic journey with me. You're going to learn how to make your first sourdough starter from scratch using just flour and water. Plus some other useful information from my 10 years+ experience as a sourdough baker, teacher, and bestselling cookbook author. - [ALL ABOUT SOURDOUGH](https://sourdoughmania.com/lessons/all-about-sourdough/) - [BONUS RECIPE: Sourdough Pancakes and Super Easy Rye Bread](https://sourdoughmania.com/lessons/bonus-recipe-sourdough-pancakes-and-super-rye-bread/) - You can use the discarded starter in the pancakes (on day 4) or in this super easy rye bread recipe (save the discarded starter from all 7 days and make this easy bread). PANCAKES RECIPE You can also find this recipe in my book Sourdough Mania. PREPARATION TIME: 5 minutes WAITING TIME: 3 to 12 - [2.1. INTRO PIZZA](https://sourdoughmania.com/lessons/2-1-intro-pizza/) - If you've taken the BREAD course, the first 7 steps are the same. Videos 1.1 - 1.7: 'What is a sourdough starter' till 'Bulk rising in a bowl'. You can skip them or rewatch them to strengthen your knowledge. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [Lesson](https://sourdoughmania.com/lessons/lesson-15/) - [6.1. INTRO SUPER EASY RYE BREAD](https://sourdoughmania.com/lessons/6-1-intro-super-easy-rye-bread/) - In this video tutorial we are going to make the easiest bread ever. It's my famous 100% rye bread in a tin. It keeps so well for days if you don't gobble it up sooner. It’s super quick to make but it does involve a trick or two. Find all your sourtastic utensils HERE. *No - [CORNMEAL BREAD RECIPE](https://sourdoughmania.com/lessons/cornmeal-bread-recipe/) - For one nice boule or batard of about 1.25 kg you’ll need: 150 g of cornmeal flour (27 %)400 g of strong white flour (73 %)50 g of polenta/corn grits (9 %)580 g of water or more if needed (105 %)12 g of salt (2 %)120 g of active and bubbly sourdough starter, doubled (20 - [BAGUETTES RECIPE](https://sourdoughmania.com/lessons/baguettes-recipe/) - For about 4 baguettes we need 1000 g dough (each about 250 g): Ingredients: 535 g of strong wheat flour (100 %; you can substitute 20 % for whole wheat or whole spelt)350 g of water (65-70 % or more if needed)10 g of salt (2 %)about 100 g active and doubled sourdough starter (20 - [FOCACCIA DOUGH RECIPE](https://sourdoughmania.com/lessons/focaccia-dough-recipe/) - For one sourdough focaccia you’ll need (in a pan of 19 cm x 32 cm): 500 g of white wheat flour (100 %)350 g of water or more if needed (70 % or more)10 g of salt (finely milled) (2 %)100 g of doubled and puffy sourdough starter (20 %) Your starter needs to be - [BONUS FERMENTED TIP - CORNMEAL BREAD BAKING SCHEDULES FOR THE WORKWEEK AND FOR THE WEEKEND](https://sourdoughmania.com/lessons/bonus-fermented-tip-cornmeal-bread-baking-schedules-for-the-workweek-and-for-the-weekend/) - Want to have fresh cornmeal bread for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning. Prepare the cornmeal flour first, let it cool down, then proceed with making the dough.In 3-6 hours (when the dough has doubled in size, check - [5.8. Cooling down and slicing into it](https://sourdoughmania.com/lessons/5-8-cooling-down-and-slicing-into-it/) - After the bake, place the bread on a rack. It will sound hollow when baked. When cooled down, use a good knife to cut it. This is how the crumb looks like. For this bread, it’s normal that the crumb is a bit more moist. It’s really delicious. Find all your sourtastic utensils HERE. *No - [5.7. Baking in an ordinary kitchen oven](https://sourdoughmania.com/lessons/5-7-baking-in-an-ordinary-kitchen-oven/) - Bake in a preheated oven at 240 degrees C (464 F). First 15 minutes with steam. After 15 minutes remove water, and bake for about 30 minutes to get a nice brownish colour. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [5.6. Scoring your cornmeal bread](https://sourdoughmania.com/lessons/5-6-scoring-your-cornmeal-bread/) - For decorative cuts, make shallow cuts under 90-degree angle. For a deeper cut, cut under an angle of 40 degrees. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [Lesson](https://sourdoughmania.com/lessons/lesson-13/) - [5.5. Final proofing](https://sourdoughmania.com/lessons/5-5-final-proofing/) - When the dough looks nice and puffy, dust it gently with flour. Then turn it around. You could also use corn grits to sprinkle over the dough. Dust again with flour. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [Lesson](https://sourdoughmania.com/lessons/lesson-14/) - [BONUS: STRETCH AND FOLDS](https://sourdoughmania.com/lessons/bonus-stretch-and-folds/) - In the next 2 hours, if you take time, you can do 4 series of stretches and folds every 30 minutes. Pick the dough, pull it up and fold toward you. By doing this, you’ll additionally strengthen the dough. If you moisten your hands, the dough won’t stick to your skin. The dough feels nice. - [5.4. Final shaping of the batard](https://sourdoughmania.com/lessons/5-4-final-shaping-of-the-batard/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [5.3. Bulk rising in the bowl](https://sourdoughmania.com/lessons/5-3-bulk-rising-in-the-bowl/) - When the dough increases in size by 50 percent, and bubbles form, you can shape it. This takes about 4-8 hours at room temperature. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [Lesson](https://sourdoughmania.com/lessons/lesson-9/) - [5.2 B. Making the dough - Mixing the dough](https://sourdoughmania.com/lessons/5-2-b-making-the-dough-mixing-the-dough/) - If you want to, you can do 4 series of stretches and folds as shown in the video HERE. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [Lesson](https://sourdoughmania.com/lessons/lesson-12/) - [5.2 A. Making the dough - Preparing the cornmeal](https://sourdoughmania.com/lessons/5-2-a-making-the-dough-preparing-the-cornmeal/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [5.1. INTRO CORNMEAL BREAD](https://sourdoughmania.com/lessons/5-1-intro-cornmeal-bread/) - Today I have a very special recipe for you. It's a really yellow sunshine bread with cornmeal or cornflour. And it's from my first book, the Sourdough mania. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who - [BONUS - HOW TO PREPARE COUCHE](https://sourdoughmania.com/lessons/bonus-how-to-prepare-couche/) - If you don’t have a baguette tray, you can also use a really thick towel or like me this baker’s cloth. Make folds where you’ll place your baguettes.Dust a lot of flour over the cloth to prevent it from sticking. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, - [Lesson](https://sourdoughmania.com/lessons/lesson-11/) - [BONUS - FERMENTED TIP - BAGUETTES BAKING SCHEDULES FOR THE WORKWEEK AND FOR THE WEEKEND](https://sourdoughmania.com/lessons/bonus-fermented-tip-baguettes-baking-schedules-for-the-workweek-and-for-the-weekend/) - Want to have fresh baguettes for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning. In 4-8 hours (when the dough has doubled in size, check out video number XXX), move the covered bowl into the fridge. On Sunday morning, super early (4AM/5AM), - [BONUS - HOW TO TAKE CARE OF COUCHE](https://sourdoughmania.com/lessons/bonus-how-to-take-care-of-couche/) - After use, dust the couche of excess flour, dry it well and store for the next time. Don’t wash it. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [4.6. Cooling down](https://sourdoughmania.com/lessons/4-6-cooling-down/) - Our baguettes are baked. Place them on a rack to cool down. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is - [4.5. Baking baguettes](https://sourdoughmania.com/lessons/4-5-baking-baguettes/) - Bake in a preheated oven at 245 degrees C (472 F).First 10 minutes with steam.Then for about 15 minutes for a nice brown colour. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [4.4 B. How to score epis?](https://sourdoughmania.com/lessons/4-4-b-how-to-score-epis/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [4.4 A. How to score baguettes?](https://sourdoughmania.com/lessons/4-4-a-how-to-score-baguettes/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [4.3. Proofing](https://sourdoughmania.com/lessons/4-3-proofing/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [4.2. Pre Shaping & Final Shaping](https://sourdoughmania.com/lessons/4-2-pre-shaping-final-shaping/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [4.1. INTRO BAGUETTES](https://sourdoughmania.com/lessons/4-1-intro-baguettes/) - In this video I'm going to show you: how to shape different techniques,how to do the classic baguette,how to score it,how to bake it,how to make epi, the wheat stalk baguette and the demi baguette. So let's get started ;) Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, - [BONUS FERMENTED TIP - FOCACCIA BAKING SCHEDULES FOR THE WORKWEEK AND FOR THE WEEKEND](https://sourdoughmania.com/lessons/bonus-fermented-tip-focaccia-baking-schedules-for-the-workweek-and-for-the-weekend/) - Want to have fresh focaccia for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning.In 4-8 hours (when the dough has doubled in size, check out video 2), place the covered bowl into the fridge.On Sunday morning, take the dough out - [3.7. Cooling down](https://sourdoughmania.com/lessons/3-7-cooling-down/) - After the bake, put your amazing looking focaccia on a cooling rack, and leave there if you can resist. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [3.8. End](https://sourdoughmania.com/lessons/3-8-end/) - Can't wait to see your delicious sourdough focaccias! *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [3.6. Baking](https://sourdoughmania.com/lessons/3-6-baking/) - Bake the focaccia in the preheated oven for about 20-25 minutes. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita - [3.5. Shaping](https://sourdoughmania.com/lessons/3-5-shaping/) - For shaping the focaccia, you’ll need: olive oil,coarse salt, and rosemary Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [Lesson](https://sourdoughmania.com/lessons/lesson-10/) - [3.4. Bffs with your fridge](https://sourdoughmania.com/lessons/3-4-bffs-with-your-fridge/) - When the dough has doubled, you can put it in the fridge for a longer and more effective fermentation. Or you can shape your focaccia immediately. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [3.3. Bulk rising in the bowl](https://sourdoughmania.com/lessons/3-3-bulk-rising-in-the-bowl/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [3.2. Making the dough](https://sourdoughmania.com/lessons/3-2-making-the-dough/) - For a focaccia you’ll need: 500 g of white wheat flour, 350 g of water or more if needed, 10 g of salt,100 g of doubled and puffy sourdough starter. Your starter needs to be doubled, active and bubbly since you last fed it. Find all your sourtastic utensils HERE. *No part of this course may be - [3.1. INTRO FOCACCIA](https://sourdoughmania.com/lessons/3-1-intro-focaccia/) - Let me show you how you can do FOCACCIA at home in these simple little steps. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [2.5. Baking the pizza in the oven](https://sourdoughmania.com/lessons/2-5-baking-the-pizza-in-the-oven/) - In this video: I show you how to bake your pizza in your own kitchen oven, talk about the best temperature for pizza baking,address how long for the baking process should take. I’ll also share my best fermented tips and tricks for baking the best possible pizza with you. *No part of this course may - [2.4. Stretching and assembling the pizza](https://sourdoughmania.com/lessons/2-4-stretching-and-assembling-the-pizza/) - By now you are probably bubbling with excitement to get to the final sourtastic pizza step, am I right? Here is the video in which I teach you how to stretch your pizza and add the toppings. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [2.3. Dividing the dough and shaping the dough balls for your pizza](https://sourdoughmania.com/lessons/2-3-dividing-the-dough-and-shaping-the-dough-balls-for-your-pizza/) - Awesome, we are ready to start dividing and shaping the dough. This will ensure that your pizzas really turn out nice and round. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [2.2. Longer fermentation AKA becoming BFFs with your fridge](https://sourdoughmania.com/lessons/2-2-longer-fermentation-aka-becoming-bffs-with-your-fridge/) - In this video I tell you all about how the fridge can become your best friend in sourdough baking. I’ll also reveal how longer fermentation will make your dough even tastier and easier to digest. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [BONUS RECIPE - HOMEMADE TOMATO SAUCE RECIPE](https://sourdoughmania.com/lessons/bonus-recipe-homemade-tomato-sauce-recipe-2/) - 1 kg of fully ripe tomatoes20 g of saltOPTIONAL: oregano, pepper, and basil to taste PREP: Remove the tomato skins (optional). I normally leave them on.Put the tomatoes into boiling water. Leave them in for 10 seconds, then take them out. This will help you remove the skins quickly.Next dice the tomatoes into even pieces. - [BONUS FERMENTED TIP - CHOOSING THE RIGHT INGREDIENTS FOR YOUR SOURTASTIC PIZZA](https://sourdoughmania.com/lessons/bonus-fermented-tip-choosing-the-right-ingredients-for-your-sourtastic-pizza-2/) - Want to have pizza for lunch on Sunday? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning.In 3-6 hours (when the dough has doubled in size, check out video number 7), put the dough into the fridge or shape it into balls if you don’t - [1.15. Cooling and storing your bread](https://sourdoughmania.com/lessons/1-15-cooling-and-storing-your-bread/) - After baking your bread, you probably can't wait to bite into it while it’s still warm. But in this video, I tell you why you should wait for it to cool down first, plus I share my top tips and tricks on how to properly store your bread once it’s cooled. *No part of this - [1.14. Baking bread in an ordinary kitchen oven](https://sourdoughmania.com/lessons/1-14-baking-bread-in-an-ordinary-kitchen-oven/) - In this video I show you how to bake your bread in your own kitchen oven. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [1.13. Scoring](https://sourdoughmania.com/lessons/1-13-scoring/) - To allow your bread to have a nice oven spring and rise while baking, you need to score it. I show you a step by step scoring tutorial in this video. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [1.12. The proof test](https://sourdoughmania.com/lessons/1-12-the-proof-test/) - This video will be of great help when it comes to determining whether your bread is properly proofed and ready to be baked. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [1.11. Longer fermentation AKA becoming BFFs with your fridge](https://sourdoughmania.com/lessons/1-11-longer-fermentation-aka-becoming-bffs-with-your-fridge/) - In this video I tell you all about how the fridge can become your best friend in sourdough baking. I’ll also reveal how longer fermentation will make your dough even tastier and easier to digest. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [1.10. Final shaping of the loaf and the boule](https://sourdoughmania.com/lessons/1-10-final-shaping-of-the-loaf-and-the-boule/) - With this shaping video tutorial, we’ll make sure that you never bake an “out of shape” bread again. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is - [1.9. Resting the dough on the kitchen counter and its benefits](https://sourdoughmania.com/lessons/1-9-resting-the-dough-on-the-kitchen-counter-and-its-benefits/) - Everyone needs a break from time to time, just like your dough before you proceed to the final shaping process. In this video I tell you why you shouldn’t skip this step. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [1.7. Bulk rising in a bowl](https://sourdoughmania.com/lessons/1-7-bulk-rising-in-a-bowl/) - In this video you find out how long you should let your dough bulk rise and how it should look during this stage. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [1.8. Dividing the dough and preshaping the loaf and the boule](https://sourdoughmania.com/lessons/1-8-dividing-the-dough-and-preshaping-the-loaf-and-the-boule/) - And we’ve reached the stage of dividing and preshaping the dough. The preshaping process will help you give your future bread its basic shape, be it a loaf or a boule. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [1.6. Dough/gluten developing techniques](https://sourdoughmania.com/lessons/1-6-dough-gluten-developing-techniques/) - If you want to further strengthen your dough and the gluten within it, watch this video. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [1.5. Making the dough](https://sourdoughmania.com/lessons/1-5-making-the-dough/) - Alright, our starters are bubbling with excitement and all but bursting out of their jars. I think it’s time we jump right into making the dough for this sourtastic white bread. I show you the entire step-by-step process in this video. *No part of this course may be reproduced, copied, or redistributed in any other - [1.3. My starter feeding schedule and what to do when you need a bigger amount of starter](https://sourdoughmania.com/lessons/1-3-my-starter-feeding-schedule-and-what-to-do-when-you-need-a-bigger-amount-of-starter/) - I show you how I feed my starter Rudl as well as how you can grow a bigger amount of starter and have it ready for a more extensive baking project. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [1.4. Starter SOS](https://sourdoughmania.com/lessons/1-4-starter-sos/) - If your starter ever turns sour or if you haven’t used it in a long time, this video will come in really handy. Every sourdough crisis can be solved... Okay, maybe not every single crisis, but the vast majority. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [1.1. What is a sourdough starter?](https://sourdoughmania.com/lessons/1-1-what-is-a-sourdough-starter/) - Maintaining and using a sourdough starter isn’t as scary as some people make it out to be and this video will help prove that. In it I’ll tell you what a sourdough starter consists of, why the art of baking with it hasn’t been forgotten in Koroška (the region of Slovenia where I’m from), and - [1.2. Taking care of your starter and the optimal feeding schedule](https://sourdoughmania.com/lessons/1-2-taking-care-of-your-starter-and-the-optimal-feeding-schedule/) - In this video I teach you how to properly take care of your starter, how to feed it, and what to do if you know you will not be using it for a longer period of time. Yes, you can take a short baking hiatus and your starter will be alright - they are extremely - [BONUS FERMENTED TIP - SOURTASTIC BREAD BAKING SCHEDULES FOR THE WORKWEEK AND THE WEEKEND](https://sourdoughmania.com/lessons/bonus-fermented-tip-sourtastic-bread-baking-schedules-for-the-workweek-and-the-weekend-2/) - Want to have fresh bread for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning.Leave the dough at room temperature until it about doubles in size (approximately 3-6 hours).Shape your bread and put it into the proofing basket. After another 2-3 hours - [BONUS TIP: Creating steam in your oven](https://sourdoughmania.com/lessons/bonus-tip-creating-steam-in-your-oven-2/) - Steam ensures that your bread can rise a little further even while baking. You can create steam in your oven in many different ways. I suggest you use whatever you already have at home - you don’t have to run to the store to buy fancy “gadgets” and tools. Make sure that all the surfaces - [BONUS VIDEO: PREPARING YOUR PROOFING BASKET](https://sourdoughmania.com/lessons/bonus-video-preparing-your-proofing-basket-2/) - In this video I teach you how to prepare your proofing basket to house your breads and how to properly take care of it between uses. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [BONUS RECIPE - SOURTASTIC BREAD WITH 30 % WHOLEGRAIN WHEAT/SPELT FLOUR](https://sourdoughmania.com/lessons/bonus-recipe-sourtastic-bread-with-30-wholegrain-wheat-spelt-flour-copy-2/) - This tweaked recipe will make your sourtastic loaf even yummier and healthier. Using wholegrain flour will improve the nutritional value of the dough, which our bodies will be super grateful for. I usually use at least 10 % of wholegrain flour in my bread recipes. But I suggest using up to 30 % or even - [BASIC RECIPE - WHITE BREAD](https://sourdoughmania.com/lessons/basic-recipe-white-bread-2/) - For this video course (1 loaf and 1 boule, 700 g each) I used: 800 g (100%) of white all-purpose flour (type 00 if you can find it, if not T500 will do)520 g (65%) of room temperature water (or more if needed)16 g (2%) of salt160 g (20%) of bubbly and active levain You - [BONUS VIDEO - ACTIVATE YOUR STARTER, FOR THOSE WHO HAVE PURCHASED RUDL](https://sourdoughmania.com/lessons/bonus-video-activate-your-starter-for-those-who-have-purchased-rudl-3/) - If you’ve purchased Rudl, activate him as soon as you can. This video will be of great help in the process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [BONUS FERMENTED TIP - YOU HAVE YOUR OWN STARTER ALREADY? EXCELLENT, READ THIS](https://sourdoughmania.com/lessons/bonus-fermented-tip-you-have-your-own-starter-already-excellent-read-this-3/) - Around 6-8 hours before making your dough, do this: :) Take a glass jar with a twist on lid and put in: 10 g of your starter,80 g of white all-purpose flour,70 g water. Mix thoroughly and twist on the lid but don’t tighten it all the way. Leave the jar at room temperature. When - [BONUS FERMENTED TIP: BAKER’S PERCENTAGES FOR ALL MATH LOVERS AND THOSE WHO MIGHT GROW INTO ONES](https://sourdoughmania.com/lessons/bonus-fermented-tip-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones-3/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [0. Intro to the course](https://sourdoughmania.com/lessons/0-intro-to-the-course-3/) - If you've taken the pizza course, the videos 1-7 are the same as here in the bread course. You can skip them or rewatch them to strengthen your knowledge. In this section you’ll find an overview of everything you are going to learn in this course, but let me tell you a secret before you - [16. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family Copy](https://sourdoughmania.com/lessons/16-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family-copy-2/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. Yours truly fermented, Anita p.s. The Sourtastic online - [The story](https://sourdoughmania.com/lessons/the-story/) - [0. Intro to the course](https://sourdoughmania.com/lessons/0-intro-to-the-course-2/) - In this section you’ll find an overview of everything you are going to learn in this course, but let me tell you a secret before you dive right in: It’s going to be sourtaaaaaastic! *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public - [BONUS FERMENTED TIP - SOURTASTIC PIZZA BAKING SCHEDULES FOR THE WORKWEEK AND THE WEEKEND](https://sourdoughmania.com/lessons/bonus-fermented-tip-sourtastic-pizza-baking-schedules-for-the-workweek-and-the-weekend-2/) - Want to have pizza for lunch on Sunday? Feed your starter on Friday late at night (before you go to sleep). Make your dough first thing Saturday morning. In 3-6 hours (when the dough has doubled in size, check out video number 8), put the dough into the fridge or shape it into balls if - [Lesson](https://sourdoughmania.com/lessons/lesson-8/) - [1. What is a sourdough starter? Copy](https://sourdoughmania.com/lessons/1-what-is-a-sourdough-starter-copy-2/) - Maintaining and using a sourdough starter isn’t as scary as some people make it out to be and this video will help prove that. In it I’ll tell you what a sourdough starter consists of, why the art of baking with it hasn’t been forgotten in Koroška (the region of Slovenia where I’m from), and - [16. To turn this sourtastic ending into a sourtastic beginning - allow me to invite you into my Sourtastic online Family Copy](https://sourdoughmania.com/lessons/16-to-turn-this-sourtastic-ending-into-a-sourtastic-beginning-allow-me-to-invite-you-into-my-sourtastic-online-family-copy/) - How about we turn the ending of this course into a sourtastic beginning! If you wish to receive more support and encouragement on your sourdough journey, I invite you to join my online sourdough family. That way you’ll never throw in the starter... I mean the towel. Yours truly fermented, Anita p.s. The Sourtastic online - [BONUS TIP: Creating steam in your oven Copy](https://sourdoughmania.com/lessons/bonus-tip-creating-steam-in-your-oven-copy/) - Steam ensures that your bread can rise a little further even while baking. You can create steam in your oven in many different ways. I suggest you use whatever you already have at home - you don’t have to run to the store to buy fancy “gadgets” and tools. Make sure that all the surfaces - [15. Cooling and storing your bread Copy](https://sourdoughmania.com/lessons/15-cooling-and-storing-your-bread-copy/) - After baking your bread, you probably can't wait to bite into it while it’s still warm. But in this video, I tell you why you should wait for it to cool down first, plus I share my top tips and tricks on how to properly store your bread once it’s cooled. *No part of this - [13. Scoring Copy](https://sourdoughmania.com/lessons/13-scoring-copy/) - To allow your bread to have a nice oven spring and rise while baking, you need to score it. I show you a step by step scoring tutorial in this video. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [14. Baking bread in an ordinary kitchen oven Copy](https://sourdoughmania.com/lessons/14-baking-bread-in-an-ordinary-kitchen-oven-copy/) - In this video I show you how to bake your bread in your own kitchen oven. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita - [12. The proof test Copy](https://sourdoughmania.com/lessons/12-the-proof-test-copy/) - This video will be of great help when it comes to determining whether your bread is properly proofed and ready to be baked. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. - [BONUS FERMENTED TIP - SOURTASTIC BREAD BAKING SCHEDULES FOR THE WORKWEEK AND THE WEEKEND Copy](https://sourdoughmania.com/lessons/bonus-fermented-tip-sourtastic-bread-baking-schedules-for-the-workweek-and-the-weekend-copy/) - Want to have fresh bread for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep). Make your dough first thing Saturday morning. In 3-6 hours (when the dough has doubled in size, check out video number XXX), shape your loaf. After another 2-3 hours at room temperature, - [11. Longer fermentation AKA becoming BFFs with your fridge Copy](https://sourdoughmania.com/lessons/11-longer-fermentation-aka-becoming-bffs-with-your-fridge-copy/) - In this video I tell you all about how the fridge can become your best friend in sourdough baking. I’ll also reveal how longer fermentation will make your dough even tastier and easier to digest. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for - [BONUS VIDEO: PREPARING YOUR PROOFING BASKET Copy](https://sourdoughmania.com/lessons/bonus-video-preparing-your-proofing-basket-copy/) - In this video I teach you how to prepare your proofing basket to house your breads and how to properly take care of it between uses. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [9. Resting the dough on the kitchen counter and its benefits Copy](https://sourdoughmania.com/lessons/9-resting-the-dough-on-the-kitchen-counter-and-its-benefits-copy/) - Everyone needs a break from time to time, just like your dough before you proceed to the final shaping process. In this video I tell you why you shouldn’t skip this step. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [10. Final shaping of the loaf and the boule Copy](https://sourdoughmania.com/lessons/10-final-shaping-of-the-loaf-and-the-boule-copy/) - With this shaping video tutorial, we’ll make sure that you never bake an “out of shape” bread again. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course - [8. Dividing the dough and preshaping the loaf and the boule Copy](https://sourdoughmania.com/lessons/8-dividing-the-dough-and-preshaping-the-loaf-and-the-boule-copy/) - And we’ve reached the stage of dividing and preshaping the dough. The preshaping process will help you give your future bread its basic shape, be it a loaf or a boule. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [7. Bulk rising in a bowl Copy](https://sourdoughmania.com/lessons/7-bulk-rising-in-a-bowl-copy/) - In this video you find out how long you should let your dough bulk rise and how it should look during this stage. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. - [6. Dough/gluten developing techniques Copy](https://sourdoughmania.com/lessons/6-dough-gluten-developing-techniques-copy/) - If you want to further strengthen your dough and the gluten within it, watch this video. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita - [BONUS RECIPE - SOURTASTIC BREAD WITH 30 % WHOLEGRAIN WHEAT/SPELT FLOUR Copy](https://sourdoughmania.com/lessons/bonus-recipe-sourtastic-bread-with-30-wholegrain-wheat-spelt-flour-copy/) - This tweaked recipe will make your sourtastic loaf even yummier and healthier. Using wholegrain flour will improve the nutritional value of the dough, which our bodies will be super grateful for. I usually use at least 10 % of wholegrain flour in my bread recipes. But I suggest using up to 30 % or even - [BASIC RECIPE - WHITE BREAD Copy](https://sourdoughmania.com/lessons/basic-recipe-white-bread-copy-2/) - For this video course (1 loaf and 1 boule, 700 g each) I used: 800 g (100%) of white all-purpose flour (type 00 if you can find it, if not T500 will do) 520 g (65%) of room temperature water (or more if needed) 16 g (2%) of salt 160 g (20%) of bubbly and - [5. Making the dough Copy](https://sourdoughmania.com/lessons/5-making-the-dough-copy-2/) - Alright, our starters are bubbling with excitement and all but bursting out of their jars. I think it’s time we jump right into making the dough for this sourtastic white bread. I show you the entire step-by-step process in this video. *No part of this course can be reproduced, copied, or redistributed in any other - [BONUS VIDEO - ACTIVATE YOUR STARTER, FOR THOSE WHO HAVE PURCHASED RUDL Copy](https://sourdoughmania.com/lessons/bonus-video-activate-your-starter-for-those-who-have-purchased-rudl-copy-2/) - If you’ve purchased Rudl, activate him as soon as you can. This video will be of great help in the process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator - [BONUS FERMENTED TIP - YOU HAVE YOUR OWN STARTER ALREADY? EXCELLENT, READ THIS Copy](https://sourdoughmania.com/lessons/bonus-fermented-tip-you-have-your-own-starter-already-excellent-read-this-copy-2/) - Around 6-8 hours before making your dough, do this: :) Take a glass jar with a twist on lid and put in: 10 g of your starter, 80 g of white all-purpose flour, and 70 g water. Mix thoroughly and twist on the lid but don’t tighten it all the way. Leave the jar at - [4. Starter SOS Copy](https://sourdoughmania.com/lessons/4-starter-sos-copy-2/) - If your starter ever turns sour or if you haven’t used it in a long time, this video will come in really handy. Every sourdough crisis can be solved... Okay, maybe not every single crisis, but the vast majority. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [BONUS FERMENTED TIP: BAKER’S PERCENTAGES FOR ALL MATH LOVERS AND THOSE WHO MIGHT GROW INTO ONES Copy](https://sourdoughmania.com/lessons/bonus-fermented-tip-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones-copy-2/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [3. My starter feeding schedule and what to do when you need a bigger amount of starter Copy](https://sourdoughmania.com/lessons/3-my-starter-feeding-schedule-and-what-to-do-when-you-need-a-bigger-amount-of-starter-copy-2/) - I show you how I feed my starter Rudl as well as how you can grow a bigger amount of starter and have it ready for a more extensive baking project. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [2. Taking care of your starter and the optimal feeding schedule Copy](https://sourdoughmania.com/lessons/2-taking-care-of-your-starter-and-the-optimal-feeding-schedule-copy-2/) - In this video I teach you how to properly take care of your starter, how to feed it, and what to do if you know you will not be using it for a longer period of time. Yes, you can take a short baking hiatus and your starter will be alright - they are extremely - [0. Intro to the course Copy](https://sourdoughmania.com/lessons/0-intro-to-the-course-copy-2/) - If you've taken the pizza course, the videos 1-7 are the same as here in the bread course. You can skip them or rewatch them to strengthen your knowledge. In this section you’ll find an overview of everything you are going to learn in this course, but let me tell you a secret before you - [5. Making the dough Copy](https://sourdoughmania.com/lessons/5-making-the-dough-copy/) - Alright, our starters are bubbling with excitement and all but bursting out of their jars. I think it’s time we jump right into making the dough for this sourtastic white bread. I show you the entire step-by-step process in this video. *No part of this course can be reproduced, copied, or redistributed in any other - [BASIC RECIPE - WHITE BREAD Copy](https://sourdoughmania.com/lessons/basic-recipe-white-bread-copy/) - For this video course (1 loaf and 1 boule, 700 g each) I used: 800 g (100%) of white all-purpose flour (type 00 if you can find it, if not T500 will do) 520 g (65%) of room temperature water (or more if needed) 16 g (2%) of salt 160 g (20%) of bubbly and - [BONUS FERMENTED TIP - YOU HAVE YOUR OWN STARTER ALREADY? EXCELLENT, READ THIS Copy](https://sourdoughmania.com/lessons/bonus-fermented-tip-you-have-your-own-starter-already-excellent-read-this-copy/) - Around 6-8 hours before making your dough, do this: :) Take a glass jar with a twist on lid and put in: 10 g of your starter, 80 g of white all-purpose flour, and 70 g water. Mix thoroughly and twist on the lid but don’t tighten it all the way. Leave the jar at - [BONUS VIDEO - ACTIVATE YOUR STARTER, FOR THOSE WHO HAVE PURCHASED RUDL Copy](https://sourdoughmania.com/lessons/bonus-video-activate-your-starter-for-those-who-have-purchased-rudl-copy/) - If you’ve purchased Rudl, activate him as soon as you can. This video will be of great help in the process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator - [BONUS FERMENTED TIP: BAKER’S PERCENTAGES FOR ALL MATH LOVERS AND THOSE WHO MIGHT GROW INTO ONES Copy](https://sourdoughmania.com/lessons/bonus-fermented-tip-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones-copy/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [4. Starter SOS Copy](https://sourdoughmania.com/lessons/4-starter-sos-copy/) - If your starter ever turns sour or if you haven’t used it in a long time, this video will come in really handy. Every sourdough crisis can be solved... Okay, maybe not every single crisis, but the vast majority. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [3. My starter feeding schedule and what to do when you need a bigger amount of starter Copy](https://sourdoughmania.com/lessons/3-my-starter-feeding-schedule-and-what-to-do-when-you-need-a-bigger-amount-of-starter-copy/) - I show you how I feed my starter Rudl as well as how you can grow a bigger amount of starter and have it ready for a more extensive baking project. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [2. Taking care of your starter and the optimal feeding schedule Copy](https://sourdoughmania.com/lessons/2-taking-care-of-your-starter-and-the-optimal-feeding-schedule-copy/) - In this video I teach you how to properly take care of your starter, how to feed it, and what to do if you know you will not be using it for a longer period of time. Yes, you can take a short baking hiatus and your starter will be alright - they are extremely - [1. What is a sourdough starter? Copy](https://sourdoughmania.com/lessons/1-what-is-a-sourdough-starter-copy/) - Maintaining and using a sourdough starter isn’t as scary as some people make it out to be and this video will help prove that. In it I’ll tell you what a sourdough starter consists of, why the art of baking with it hasn’t been forgotten in Koroška (the region of Slovenia where I’m from), and - [0. Intro to the course Copy](https://sourdoughmania.com/lessons/0-intro-to-the-course-copy/) - If you've taken the pizza course, the videos 1-7 are the same as here in the bread course. You can skip them or rewatch them to strengthen your knowledge. In this section you’ll find an overview of everything you are going to learn in this course, but let me tell you a secret before you - [1. What is a sourdough starter?](https://sourdoughmania.com/lessons/1-what-is-a-sourdough-starter/) - Maintaining and using a sourdough starter isn’t as scary as some people make it out to be and this video will help prove that. In it I’ll tell you what a sourdough starter consists of, why the art of baking with it hasn’t been forgotten in Koroška (the region of Slovenia where I’m from), and - [Picture frames for your bread art masterpiece](https://sourdoughmania.com/lessons/picture-frames-for-your-bread-art-masterpiece/) - Here you can download picture frames that will transform your bread art into a real masterpiece. To do that, use a special app like SNAPSEED and insert the image of your bread art into the frame. Share your masterpiece on social media and tag me on Instagram and on Facebook and add #breadartebook and #anitasumer. - [Gift tags](https://sourdoughmania.com/lessons/gift-tags/) - Here you can download gift tags. Print them on cardboard and tag your gift-wrapped bread with them. Printable gift tags from bread art e-book 90x40 Printable gift tags from bread art e-book 60x40 - [25. CUSTOM MADE GIFTBAGS WITH “WINDOUGHS”](https://sourdoughmania.com/lessons/25-custom-made-giftbags-with-windoughs/) - [24. A ROMANTIC GIFTWRAPPING TECHNIQUE](https://sourdoughmania.com/lessons/24-a-romantic-giftwrapping-technique/) - [23. GIFT PACKAGE](https://sourdoughmania.com/lessons/23-gift-package/) - [22. WRAPPING BREAD IN PARCHMENT PAPER OR ANY OTHER TYPE OF FOOD SAFE WRAPPING PAPER](https://sourdoughmania.com/lessons/22-wrapping-bread-in-parchment-paper-or-any-other-type-of-food-safe-wrapping-paper/) - [21. WRAPPING BREAD IN A (KITCHEN) CLOTH](https://sourdoughmania.com/lessons/21-wrapping-bread-in-a-kitchen-cloth/) - [20. AN EXAMPLE OF COMBINING ALL THE TECHNIQUES DESCRIBED IN THIS BOOK: STENCILING, SCORING, PAINTING, TOPPING WITH NUTS AND SEEDS, AND DECORATING: A (SELF) PORTRAIT](https://sourdoughmania.com/lessons/20-an-example-of-combining-all-the-techniques-described-in-this-book-stenciling-scoring-painting-topping-with-nuts-and-seeds-and-decorating-a-self-portrait/) - [19. AN EXAMPLE OF COMBINING TOPPINGS, SCORING, PAINTING, AND BEAUTIFYING: THE SUNFLOWER](https://sourdoughmania.com/lessons/19-an-example-of-combining-toppings-scoring-painting-and-beautifying-the-sunflower/) - [18. THE FLOWER BASKET](https://sourdoughmania.com/lessons/18-the-flower-basket/) - [16. ANIMALS – A BUTTERFLY](https://sourdoughmania.com/lessons/16-animals-a-butterfly/) - [15. FLOWERS – A ROSE](https://sourdoughmania.com/lessons/15-flowers-a-rose/) - [14. LEAVES](https://sourdoughmania.com/lessons/14-leaves/) - [13. THE WHEAT EAR](https://sourdoughmania.com/lessons/13-the-wheat-ear/) - [12. THE PERFECT EAR](https://sourdoughmania.com/lessons/12-the-perfect-ear/) - [11. ARTISTIC TOPPINGS – SLIGHTLY MORE ADVANCED DESIGNS](https://sourdoughmania.com/lessons/11-artistic-toppings-slightly-more-advanced-designs/) - [10. CREATING INTERESTING SHAPES – SIMPLE DESIGNS USING PASTRY CUTTERS](https://sourdoughmania.com/lessons/10-creating-interesting-shapes-simple-designs-using-pastry-cutters/) - [9. GETTING STARTE(R)D ON VARIOUS MOTIFS – SIMPLE DESIGNS USING A PARCHMENT PAPER STENCIL](https://sourdoughmania.com/lessons/9-getting-starterd-on-various-motifs-simple-designs-using-a-parchment-paper-stencil/) - [8. CREATING DICHROMATIC DESIGNS USING TOPPINGS](https://sourdoughmania.com/lessons/8-creating-dichromatic-designs-using-toppings/) - [7. BASIC DEMONSTRATION OF ADDING TOPPINGS WITH SOURDOUGH GLUE OR ANOTHER GLAZE](https://sourdoughmania.com/lessons/7-basic-demonstration-of-adding-toppings-with-sourdough-glue-or-another-glaze/) - [6. BASIC DEMONSTRATION OF ADDING TOPPINGS WITH THE HELP OF A KITCHEN CLOTH AND A BAKING TRAY](https://sourdoughmania.com/lessons/6-basic-demonstration-of-adding-toppings-with-the-help-of-a-kitchen-cloth-and-a-baking-tray/) - [5. BAKING IT THEN PAINTING IT](https://sourdoughmania.com/lessons/5-baking-it-then-painting-it/) - [4. PAINTING IT THEN BAKING IT](https://sourdoughmania.com/lessons/4-painting-it-then-baking-it/) - [3. MULTICOLORED STENCILING](https://sourdoughmania.com/lessons/3-multicolored-stenciling/) - [2. DICHROMATIC STENCILING](https://sourdoughmania.com/lessons/2-dichromatic-stenciling/) - [1. MONOCHROMATIC STENCILING](https://sourdoughmania.com/lessons/1-monochromatic-stenciling/) - [1. What is a sourdough starter?](https://sourdoughmania.com/lessons/1-what-is-a-sourdough-starter-2/) - Maintaining and using a sourdough starter isn’t as scary as some people make it out to be and this video will help prove that. In it I’ll tell you what a sourdough starter consists of, why the art of baking with it hasn’t been forgotten in Koroška (the region of Slovenia where I’m from), and - [11. Baking the pizza in the oven](https://sourdoughmania.com/lessons/11-baking-the-pizza-in-the-oven/) - In this video I show you how to bake your pizza in your own kitchen oven, talk about the best temperature for pizza baking, and address how long for the baking process should take. I’ll also share my best fermented tips and tricks for baking the best possible pizza with you. *No part of this - [BONUS RECIPE - HOMEMADE TOMATO SAUCE RECIPE](https://sourdoughmania.com/lessons/bonus-recipe-homemade-tomato-sauce-recipe/) - 1 kg of fully ripe tomatoes20 g of saltOPTIONAL: oregano, pepper, and basil to taste PREP: Remove the tomato skins (optional). I normally leave them on. Put the tomatoes into boiling water. Leave them in for 10 seconds, then take them out. This will help you remove the skins quickly. Next dice the tomatoes into - [10. Stretching and assembling the pizza](https://sourdoughmania.com/lessons/10-stretching-and-assembling-the-pizza/) - By now you are probably bubbling with excitement to get to the final sourtastic pizza step, am I right? Here is the video in which I teach you how to stretch your pizza and add the toppings. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [9. Dividing the dough and shaping the dough balls for your pizza](https://sourdoughmania.com/lessons/9-dividing-the-dough-and-shaping-the-dough-balls-for-your-pizza/) - Awesome, we are ready to start dividing and shaping the dough. This will ensure that your pizzas really turn out nice and round. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. - [8. Longer fermentation AKA becoming BFFs with your fridge](https://sourdoughmania.com/lessons/8-longer-fermentation-aka-becoming-bffs-with-your-fridge/) - In this video I tell you all about how the fridge can become your best friend in sourdough baking. I’ll also reveal how longer fermentation will make your dough even tastier and easier to digest. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [7. Bulk rising in a bowl](https://sourdoughmania.com/lessons/7-bulk-rising-in-a-bowl-2/) - In this video you find out how long you should let your dough bulk rise and how it should look during this stage. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. - [6. Dough/gluten developing techniques](https://sourdoughmania.com/lessons/6-dough-gluten-developing-techniques-2/) - If you want to further strengthen your dough and the gluten within it, watch this video. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita - [BONUS RECIPE - SOURTASTIC PIZZA WITH 30 % WHOLEGRAIN WHEAT/SPELT FLOUR](https://sourdoughmania.com/lessons/bonus-recipe-sourtastic-pizza-with-30-wholegrain-wheat-spelt-flour/) - This tweaked recipe will make your sourtastic pizza even yummier and healthier. Using wholegrain flour will improve the nutritional value of the dough, which our bodies will be super grateful for. I usually use around 10 % of wholegrain flour in my pizza recipes. But I suggest using up to 30 %. 70 % white - [5. Making the dough](https://sourdoughmania.com/lessons/5-making-the-dough-2/) - Alright, our starters are bubbling with excitement and all but bursting out of their jars. I think it’s time we jump right into making the dough for this sourtastic pizza. I show you the entire step-by-step process in this video. *No part of this course may be reproduced, copied, or redistributed in any other way, - [BASIC RECIPE - SOURTASTIC SOURDOUGH PIZZA](https://sourdoughmania.com/lessons/basic-recipe-sourtastic-sourdough-pizza/) - For this video course (3 sourdough pizzas, 250 g each and 3 big sourdough pizza rolls) I used: 800 g (100%) of white all-purpose flour (type 00 if you can find it, if not T500 will do)520 g (65%) of room temperature water (or more if needed)16 g (2%) of salt160 g (20%) of bubbly - [BONUS FERMENTED TIP - YOU HAVE YOUR OWN STARTER ALREADY? EXCELLENT, READ THIS](https://sourdoughmania.com/lessons/bonus-fermented-tip-you-have-your-own-starter-already-excellent-read-this-2/) - Around 6-8 hours before making your dough, do this: :) Take a glass jar with a twist on lid and put in: 10 g of your starter, 80 g of white all-purpose flour, and 70 g water. Mix thoroughly and twist on the lid but don’t tighten it all the way. Leave the jar at - [BONUS VIDEO - ACTIVATE YOUR STARTER, FOR THOSE WHO HAVE PURCHASED RUDL](https://sourdoughmania.com/lessons/bonus-video-activate-your-starter-for-those-who-have-purchased-rudl-2/) - If you’ve purchased Rudl, activate him as soon as you can. This video will be of great help in the process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator - [BONUS FERMENTED TIP: BAKER’S PERCENTAGES FOR ALL MATH LOVERS AND THOSE WHO MIGHT GROW INTO ONES](https://sourdoughmania.com/lessons/bonus-fermented-tip-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones-2/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [4. Starter SOS](https://sourdoughmania.com/lessons/4-starter-sos-2/) - If your starter ever turns sour or if you haven’t used it in a long time, this video will come in really handy. Every sourdough crisis can be solved... Okay, maybe not every single crisis, but the vast majority. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [3. My starter feeding schedule and what to do when you need a bigger amount of starter](https://sourdoughmania.com/lessons/3-my-starter-feeding-schedule-and-what-to-do-when-you-need-a-bigger-amount-of-starter-2/) - I show you how I feed my starter Rudl as well as how you can grow a bigger amount of starter and have it ready for a more extensive baking project. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [2. Taking care of your starter and the optimal feeding schedule](https://sourdoughmania.com/lessons/2-taking-care-of-your-starter-and-the-optimal-feeding-schedule-2/) - In this video I teach you how to properly take care of your starter, how to feed it, and what to do if you know you will not be using it for a longer period of time. Yes, you can take a short baking hiatus and your starter will be alright - they are extremely - [15. Cooling and storing your bread](https://sourdoughmania.com/lessons/15-cooling-and-storing-your-bread/) - After baking your bread, you probably can't wait to bite into it while it’s still warm. But in this video, I tell you why you should wait for it to cool down first, plus I share my top tips and tricks on how to properly store your bread once it’s cooled. *No part of this - [BONUS TIP: Creating steam in your oven](https://sourdoughmania.com/lessons/bonus-tip-creating-steam-in-your-oven/) - Steam ensures that your bread can rise a little further even while baking. You can create steam in your oven in many different ways. I suggest you use whatever you already have at home - you don’t have to run to the store to buy fancy “gadgets” and tools. Make sure that all the surfaces - [14. Baking bread in an ordinary kitchen oven](https://sourdoughmania.com/lessons/14-baking-bread-in-an-ordinary-kitchen-oven/) - In this video I show you how to bake your bread in your own kitchen oven. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita - [13. Scoring](https://sourdoughmania.com/lessons/13-scoring/) - To allow your bread to have a nice oven spring and rise while baking, you need to score it. I show you a step by step scoring tutorial in this video. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [BONUS FERMENTED TIP - SOURTASTIC BREAD BAKING SCHEDULES FOR THE WORKWEEK AND THE WEEKEND](https://sourdoughmania.com/lessons/bonus-fermented-tip-sourtastic-bread-baking-schedules-for-the-workweek-and-the-weekend/) - Want to have fresh bread for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep). Make your dough first thing Saturday morning. In 3-6 hours (when the dough has doubled in size, check out video number XXX), shape your loaf. After another 2-3 hours at room temperature, - [12. The proof test](https://sourdoughmania.com/lessons/12-the-proof-test/) - This video will be of great help when it comes to determining whether your bread is properly proofed and ready to be baked. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. - [11. Longer fermentation AKA becoming BFFs with your fridge](https://sourdoughmania.com/lessons/11-longer-fermentation-aka-becoming-bffs-with-your-fridge/) - In this video I tell you all about how the fridge can become your best friend in sourdough baking. I’ll also reveal how longer fermentation will make your dough even tastier and easier to digest. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for - [BONUS VIDEO: PREPARING YOUR PROOFING BASKET](https://sourdoughmania.com/lessons/bonus-video-preparing-your-proofing-basket/) - In this video I teach you how to prepare your proofing basket to house your breads and how to properly take care of it between uses. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [10. Final shaping of the loaf and the boule](https://sourdoughmania.com/lessons/10-final-shaping-of-the-loaf-and-the-boule/) - With this shaping video tutorial, we’ll make sure that you never bake an “out of shape” bread again. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course - [9. Resting the dough on the kitchen counter and its benefits](https://sourdoughmania.com/lessons/9-resting-the-dough-on-the-kitchen-counter-and-its-benefits/) - Everyone needs a break from time to time, just like your dough before you proceed to the final shaping process. In this video I tell you why you shouldn’t skip this step. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [8. Dividing the dough and preshaping the loaf and the boule](https://sourdoughmania.com/lessons/8-dividing-the-dough-and-preshaping-the-loaf-and-the-boule/) - And we’ve reached the stage of dividing and preshaping the dough. The preshaping process will help you give your future bread its basic shape, be it a loaf or a boule. *No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [7. Bulk rising in a bowl](https://sourdoughmania.com/lessons/7-bulk-rising-in-a-bowl/) - In this video you find out how long you should let your dough bulk rise and how it should look during this stage. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. - [6. Dough/gluten developing techniques](https://sourdoughmania.com/lessons/6-dough-gluten-developing-techniques/) - If you want to further strengthen your dough and the gluten within it, watch this video. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita - [BONUS RECIPE - SOURTASTIC BREAD WITH 30 % WHOLEGRAIN WHEAT/SPELT FLOUR](https://sourdoughmania.com/lessons/bonus-recipe-sourtastic-bread-with-30-wholegrain-wheat-spelt-flour/) - This tweaked recipe will make your sourtastic loaf even yummier and healthier. Using wholegrain flour will improve the nutritional value of the dough, which our bodies will be super grateful for. I usually use at least 10 % of wholegrain flour in my bread recipes. But I suggest using up to 30 % or even - [5. Making the dough](https://sourdoughmania.com/lessons/5-making-the-dough/) - Alright, our starters are bubbling with excitement and all but bursting out of their jars. I think it’s time we jump right into making the dough for this sourtastic white bread. I show you the entire step-by-step process in this video. *No part of this course can be reproduced, copied, or redistributed in any other - [BASIC RECIPE - WHITE BREAD](https://sourdoughmania.com/lessons/basic-recipe-white-bread/) - For this video course (1 loaf and 1 boule, 700 g each) I used: 800 g (100%) of white all-purpose flour (type 00 if you can find it, if not T500 will do) 520 g (65%) of room temperature water (or more if needed) 16 g (2%) of salt 160 g (20%) of bubbly and - [BONUS FERMENTED TIP - YOU HAVE YOUR OWN STARTER ALREADY? EXCELLENT, READ THIS](https://sourdoughmania.com/lessons/bonus-fermented-tip-you-have-your-own-starter-already-excellent-read-this/) - Around 6-8 hours before making your dough, do this: :) Take a glass jar with a twist on lid and put in: 10 g of your starter, 80 g of white all-purpose flour, and 70 g water. Mix thoroughly and twist on the lid but don’t tighten it all the way. Leave the jar at - [BONUS VIDEO - ACTIVATE YOUR STARTER, FOR THOSE WHO HAVE PURCHASED RUDL](https://sourdoughmania.com/lessons/bonus-video-activate-your-starter-for-those-who-have-purchased-rudl/) - If you’ve purchased Rudl, activate him as soon as you can. This video will be of great help in the process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator - [BONUS FERMENTED TIP: BAKER’S PERCENTAGES FOR ALL MATH LOVERS AND THOSE WHO MIGHT GROW INTO ONES](https://sourdoughmania.com/lessons/bonus-fermented-tip-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [4. Starter SOS](https://sourdoughmania.com/lessons/4-starter-sos/) - If your starter ever turns sour or if you haven’t used it in a long time, this video will come in really handy. Every sourdough crisis can be solved... Okay, maybe not every single crisis, but the vast majority. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [3. My starter feeding schedule and what to do when you need a bigger amount of starter](https://sourdoughmania.com/lessons/3-my-starter-feeding-schedule-and-what-to-do-when-you-need-a-bigger-amount-of-starter/) - I show you how I feed my starter Rudl as well as how you can grow a bigger amount of starter and have it ready for a more extensive baking project. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [2. Taking care of your starter and the optimal feeding schedule](https://sourdoughmania.com/lessons/2-taking-care-of-your-starter-and-the-optimal-feeding-schedule/) - In this video I teach you how to properly take care of your starter, how to feed it, and what to do if you know you will not be using it for a longer period of time. Yes, you can take a short baking hiatus and your starter will be alright - they are extremely - [0. Intro to the course](https://sourdoughmania.com/lessons/0-intro-to-the-course/) - If you've taken the pizza course, the videos 1-7 are the same as here in the bread course. You can skip them or rewatch them to strengthen your knowledge. In this section you’ll find an overview of everything you are going to learn in this course, but let me tell you a secret before you - [BONUS FERMENTED TIP - SOURTASTIC PIZZA BAKING SCHEDULES FOR THE WORKWEEK AND THE WEEKEND](https://sourdoughmania.com/lessons/bonus-fermented-tip-sourtastic-pizza-baking-schedules-for-the-workweek-and-the-weekend/) - [Lesson](https://sourdoughmania.com/lessons/lesson-6/) - [Lesson](https://sourdoughmania.com/lessons/lesson-7/) - [Lesson](https://sourdoughmania.com/lessons/lesson-5/) - [Lesson](https://sourdoughmania.com/lessons/lesson-3/) - [Lesson](https://sourdoughmania.com/lessons/lesson-4/) - [Lesson](https://sourdoughmania.com/lessons/lesson-2/) - [Lesson](https://sourdoughmania.com/lessons/lesson/) ## Topics - [1. dio: ZOOM radionica pečenja bezglutenskog kruha_Miješanje tijesta](https://sourdoughmania.com/topics/1-dio-zoom-radionica-pecenja-bezglutenskog-kruha_mijesanje-tijesta-3/) - ZAMIJES TJESTA i hranjenje startera Tako izgleda spreman starter. DOBRI DOMAĆI KVAS, spreman za upotrebu, ima četiri znaka: naraste, gotovo se udvostruči, ima mjehuriće (struktura je poput pjene, mjehurići pucaju), ima miris po jogurtu, kefiru, ima okus po jogurtu, kefiru. Bezglutenski domaći kvas ne pliva na vodi kad je spreman, to je razlika od glutenskog. - [URNIK PEKE I RECEPT ZA JEDNOSTAVNI BG-KRUH](https://sourdoughmania.com/topics/urnik-peke-i-recept-za-jednostavni-bg-kruh-3/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas prema sljedećem režimu (ako radiš prvi put prema rasporedu s ovog vikenda): 5 g domaćeg kvasa iz male staklenke stavi u veću, užu staklenku (do 200-250 ml, kao na snimci s petka). Ostatak domaćeg kvasa možeš iskoristiti za drožalinke, koje možeš naći u Popolnoj bezglutenskoj ponudi – - [4. dio: ZOOM radionica pečenja bezglutenskog kruha_Pečeni_kruh](https://sourdoughmania.com/topics/4-dio-zoom-radionica-pecenja-bezglutenskog-kruha_peceni_kruh-3/) - Kvasnapomena: Kruh od bezglutenskog brašna ne može biti tako mekan kao kruh od glutenskog brašna, jer nema glutena. Spremanje pečenog kruha kako bi ostao svjež i ukusan može biti izazov, ali s pravim metodama možeš produžiti njegovu svježinu i uživati u njemu nekoliko dana. Evo nekoliko savjeta kako pravilno sahraniti pečeni kruh: Pusti kruh da - [5. 1. Uvod i glavni recept za kruh od prosa](https://sourdoughmania.com/topics/5-1-uvod-i-glavni-recept-za-kruh-od-prosa/) - Postupak ovdje možete koristiti za gotovo svaku vrstu kruha. Neka vam posluži kao dobra osnova za daljnja istraživanja pečenja. Recept za 100% kruh od prosa i s ljuskicama: 9 g ljuskica indijskog trputca (5 %) 250 g vode (147 % ili više po potrebi) 60 g napuhanog aktivnog bezglutenskog startera (35 % – više ili - [2. dio: ZOOM radionica pečenja bezglutenskog kruha_Oblikovanje](https://sourdoughmania.com/topics/2-dio-zoom-radionica-pecenja-bezglutenskog-kruha_oblikovanje-3/) - Nakon otprilike 4-8 sati dizanja na sobnoj temperaturi, spužvasto/nabubrilo tijesto oblikuješ i stavljaš u košaricu. Tijesto savij tako da bude deblje. Ako tijesto raširiš u pravokutnik, kraći kraj treba biti prema tebi. Zatim savijajući duž duže strane, tijesto će dobiti na volumenu. Košarica/pekač/model ne bi trebao biti prevelik, kako bi lijepo obuhvatio tijesto. U ovom - [3. dio: ZOOM radionica pečenja bezglutenskog kruha_Pečenje](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenskog-kruha_pecenje-3/) - Prije pečenja, tijesto treba biti prozračno i naraslo (spongy, spužvasto) od trenutka kada smo ga prebacili u košaricu ili kalup. Ako nije dovoljno naraslo, ostavi ga još malo na sobnoj temperaturi prije pečenja. Provjeri ujutru šta se dogodilo u hladnjaku. Pećnico zagrij barem 15 minuta prije ili više (gornji i donji grijač, bez ventilacije, 250 stepeni) - [0. Sve o starteru](https://sourdoughmania.com/topics/0-sve-o-starteru-copy-2/) - Uvod u domaći kvas Danas ćemo naučiti što je domaći kvas, kako ga napraviti, koje brašno je najpogodnije, koliko dugo traje, na kojoj temperaturi djeluje, što učiniti ako se zakiseli, kao i mnoge druge korisne savjete. Raspored hranjenja domaćeg kvasa Podijelit ću s vama i svoj raspored hranjenja. Samo jedna preporuka, pitanja stavite na kraj, - [1. Hranjenje startera za kruh](https://sourdoughmania.com/topics/1-hranjenje-startera-za-bg-makovnjacu-copy/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas Iz hladnjaka uzmeš staklenku sa svojim domaćim kvasom (približno 30 g) i onda u staklenku dodaješ: dodaš 40 g vode. Zatim dodaješ još 50 g prosenog brašna. Ako želiš veću količinu možeš dodati i više brašna i vode.Kada domaći kvas naraste, kao na snimci za zamijes (staklenka - [5. 3. Celiakija](https://sourdoughmania.com/topics/5-3-celiakija/) - Na predavanju kroz praktičan primjer upoznat ćeš posebnosti i zamke pripreme bezglutenskog obroka u kuhinji u kojoj se koristi gluten. Saznat ćeš kako se u praksi izbjeći unakrsna kontaminacija. Upoznat ćeš se s načinom odabira proizvoda koje možeš koristiti pri pripremi bezglutenskog obroka te na koje zamke treba obratiti pažnju prilikom kuhanja i posluživanja bezglutenskih - [5. 4. Brašna](https://sourdoughmania.com/topics/5-4-brasna/) - U predavanju se detaljno bavimo različitim vrstama bezglutenskog brašna i njihovim karakteristikama. Koja su brašna lakša i koristimo ih kao osnovna (npr. proseno, heljdino, kvinojino, sirakovo, tefovo...),a koja zatim dodajemo jer su nešto teža ili čak bogata proteinima (brašno od slanutka, leće, graška itd.). Također ćete saznati zašto je svježe mljeveno brašno bolje za vas - [5. dio: ZOOM radionica pečenja bezglutenske makovnjače - degustacija](https://sourdoughmania.com/topics/4-dio-zoom-radionica-pecenja-bezglutenske-makovnjace-pecenje-3-2/) - Nakon pečenja ostavimo makovnjaču u kalupu najmanje 15 minuta kako bi se stabilizirala. Zatim je pažljivo premjestimo na rešetku i ostavimo da se hladi najmanje 2 sata, kako bi postigla savršenu teksturu i okus. *Nijedan dio ovog tečaja nije dozvoljeno reproducirati, kopirati ili na bilo koji drugi način razmnožavati ili dati na raspolaganje javnosti ili - [5. dio: ZOOM radionica pečenja bezglutenske makovnjače - degustacija](https://sourdoughmania.com/topics/4-dio-zoom-radionica-pecenja-bezglutenske-makovnjace-pecenje-3/) - Nakon pečenja ostavimo makovnjaču u kalupu najmanje 15 minuta kako bi se stabilizirala. Zatim je pažljivo premjestimo na rešetku i ostavimo da se hladi najmanje 2 sata, kako bi postigla savršenu teksturu i okus. *Nijedan dio ovog tečaja nije dozvoljeno reproducirati, kopirati ili na bilo koji drugi način razmnožavati ili dati na raspolaganje javnosti ili - [4. dio: ZOOM radionica pečenja bezglutenske makovnjače - pečenje](https://sourdoughmania.com/topics/4-dio-zoom-radionica-pecenja-bezglutenske-makovnjace-pecenje-2/) - Dakle, prije pečenja tijesto treba biti napuhano i naraslo, od trenutka kada smo ga premjestili u kalup/model. Ako to nije slučaj, ostavimo ga još na sobnoj temperaturi prije pečenja. Najmanje 20-30 minuta prije pečenja zagrij svoju pećnicu na 170 stepeni (gornje, donje grijače, bez ventilacije). Pečemo oko 60-65 minuta. Nakon toga stavljamu ju na rešetku - [3. dio: ZOOM radionica pečenja bezglutenske makovnjače - oblikovanje tijesta i nadjev](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenske-makovnjace-oblikovanje-tijesta-2/) - Nakon otprilike 4-8 sati dizanja na sobnoj temperaturi, spužvasto/nabubrilo tijesto oblikuješ, staviš nadjev i stavljaš u kalup/model. Kvasnapomena: Ako tijesto sporije raste, stavi ga negdje na toplo mjesto. Možeš u mikrovalnu zagrijati veliku šalicu vode. Zatim stavi posudu/košaricu/model s tijestom u mikrovalnu, kako bi tamo nastavilo dizati. Kvasnapomena: Tijesto bi prije oblikovanja (i kasnije prije pečenja) trebalo - [2. dio: ZOOM radionica pečenja bezglutenske makovnjače - miješanje tijesta i priprema nadjeva](https://sourdoughmania.com/topics/2-dio-zoom-radionica-pecenja-bezglutenske-makovnjace-mijesanje-tijesta-2/) - ZAMIJES TJESTA i hranjenje startera Tako izgleda spreman starter. DOBRI DOMAĆI KVAS, spreman za upotrebu, ima četiri znaka: naraste, gotovo se udvostruči, ima mjehuriće (struktura je poput pjene, mjehurići pucaju), ima miris po jogurtu, kefiru, ima okus po jogurtu, kefiru. Bezglutenski domaći kvas ne pliva na vodi kad je spreman, to je razlika od glutenskog. - [4. dio: ZOOM radionica pečenja bezglutenske makovnjače - pečenje](https://sourdoughmania.com/topics/4-dio-zoom-radionica-pecenja-bezglutenske-makovnjace-pecenje/) - Dakle, prije pečenja tijesto treba biti napuhano i naraslo, od trenutka kada smo ga premjestili u kalup/model. Ako to nije slučaj, ostavimo ga još na sobnoj temperaturi prije pečenja. Najmanje 20-30 minuta prije pečenja zagrij svoju pećnicu na 170 stepeni (gornje, donje grijače, bez ventilacije). Pečemo oko 60-65 minuta. Kvasnapomena: Ako tijesto sporije raste, stavi - [3. dio: ZOOM radionica pečenja bezglutenske makovnjače - oblikovanje tijesta i nadjev](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenske-makovnjace-oblikovanje-tijesta/) - Nakon otprilike 4-8 sati dizanja na sobnoj temperaturi, spužvasto/nabubrilo tijesto oblikuješ, staviš nadjev i stavljaš u kalup/model. Kvasnapomena: Ako tijesto sporije raste, stavi ga negdje na toplo mjesto. Možeš u mikrovalnu zagrijati veliku šalicu vode. Zatim stavi posudu/košaricu/model s tijestom u mikrovalnu, kako bi tamo nastavilo dizati. Kvasnapomena: Tijesto bi prije oblikovanja (i kasnije prije pečenja) trebalo - [2. dio: ZOOM radionica pečenja bezglutenske makovnjače - miješanje tijesta i priprema nadjeva](https://sourdoughmania.com/topics/2-dio-zoom-radionica-pecenja-bezglutenske-makovnjace-mijesanje-tijesta/) - ZAMIJES TJESTA i hranjenje startera Tako izgleda spreman starter. DOBRI DOMAĆI KVAS, spreman za upotrebu, ima četiri znaka: naraste, gotovo se udvostruči, ima mjehuriće (struktura je poput pjene, mjehurići pucaju), ima miris po jogurtu, kefiru, ima okus po jogurtu, kefiru. Bezglutenski domaći kvas ne pliva na vodi kad je spreman, to je razlika od glutenskog. - [1. Hranjenje startera za BG-makovnjaču](https://sourdoughmania.com/topics/1-hranjenje-startera-za-bg-makovnjacu/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas Iz hladnjaka uzmeš staklenku sa svojim domaćim kvasom (približno 30 g) i onda u staklenku dodaješ: dodaš 40 g vode. Zatim dodaješ još 50 g prosenog brašna. Ako želiš veću količinu možeš dodati i više brašna i vode.Kada domaći kvas naraste, kao na snimci za zamijes (staklenka - [1. Hranjenje startera za BG-makovnjaču](https://sourdoughmania.com/topics/1-hranjenje-startera-za-bg-pizzu-copy-2/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas Iz hladnjaka uzmeš staklenku sa svojim domaćim kvasom (približno 30 g) i onda u staklenku dodaješ: dodaš 40 g vode/50 g. Zatim dodaješ još 50 g prosenog brašna/60 g. Ako želiš veću količinu možeš dodati i više brašna i vode.Kada domaći kvas naraste, kao na snimci za - [URNIK PEKE I RECEPT ZA JEDNOSTAVNU BG-MAKOVNJAČU](https://sourdoughmania.com/topics/urnik-peke-i-recept-za-jednostavnu-bg-pizzu-copy-2/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas prema sljedećem režimu (ako radiš prvi put prema rasporedu s ovog vikenda): 5 g domaćeg kvasa iz male staklenke stavi u veću, užu staklenku (do 200-250 ml, kao na snimci Sve o starteru). Ostatak domaćeg kvasa možeš iskoristiti za kvasolinke, koje možeš naći u Popolnoj bezglutenskoj ponudi - [URNIK PEKE I RECEPT ZA JEDNOSTAVNU BG-MAKOVNJAČU](https://sourdoughmania.com/topics/urnik-peke-i-recept-za-jednostavnu-bg-pizzu-copy/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas prema sljedećem režimu (ako radiš prvi put prema rasporedu s ovog vikenda): 5 g domaćeg kvasa iz male staklenke stavi u veću, užu staklenku (do 200-250 ml, kao na snimci Sve o starteru). Ostatak domaćeg kvasa možeš iskoristiti za kvasolinke, koje možeš naći u Popolnoj bezglutenskoj ponudi - [0. Sve o starteru](https://sourdoughmania.com/topics/0-sve-o-starteru-copy/) - Uvod u domaći kvas Danas ćemo naučiti što je domaći kvas, kako ga napraviti, koje brašno je najpogodnije, koliko dugo traje, na kojoj temperaturi djeluje, što učiniti ako se zakiseli, kao i mnoge druge korisne savjete. Raspored hranjenja domaćeg kvasa Podijelit ću s vama i svoj raspored hranjenja. Samo jedna preporuka, pitanja stavite na kraj, - [2. Kundalini joga - kriya za fleksibilnu kralježnicu i osvježavajući dah](https://sourdoughmania.com/topics/2-kundalini-joga-kriya-za-fleksibilnu-kraljeznicu-i-osvjezavajuci-dah-2/) - Kriya za fleksibilnu i protočnu kralježnicu sustavna vježba za cijelu kralježnicu, stimulira svih 26 kralješaka i sve čakre dobivaju puno energije, za veću jasnoću uma uz redovitu praksu. Napomena: Ako imaš menstruaciju prva 3 dana ili si trudna, ne radiš sat kriyu. Ne stiskaš trbuh unutra i prema gore. Samo izgovaraš sat i nam. Napomena: - [1. Kundalini joga - uvod i osnove](https://sourdoughmania.com/topics/1-kundalini-joga-uvod-i-osnove-2/) - Uvod i osnove kundalini joge: Pozdrav i uvod: 00:00:01 - Sat nam. Srdačno vas pozdravljam. Osobna priča voditeljice: 00:02:57 - Anita dijeli kako je kundalini joga utjecala na njezin osobni život. Ključni elementi kundalini joge: Mantra za usklađivanje: 00:09:47 Ong namo guru dev namo - Ova mantra se koristi za usklađivanje s univerzalnom sviješću i - [3. Povrće](https://sourdoughmania.com/topics/3-povrce-2/) - Fermentacija povrća – Povijest, Proces i Osnovna Pravila Povijest fermentacije povrća Fermentacija povrća drevna je metoda konzerviranja koja se koristi već tisućama godina diljem svijeta. Povijesno gledano, fermentacija je bila ključna za očuvanje hrane tijekom zime, poboljšanje probave i jačanje imuniteta. Kinezi su prije više od 6000 godina fermentirali kupus, dok su u Europi popularne - [2. Kombucha](https://sourdoughmania.com/topics/2-kombucha-2/) - Kombucha je fermentirani čaj poznat po svojim jedinstvenim okusima i potencijalnim zdravstvenim prednostima. Postala je popularna širom svijeta kao funkcionalno piće zahvaljujući svojoj kombinaciji ukusa, probiotičkih svojstava i kulture DIY fermentacije. Što je kombucha? Kombucha je slatki čaj koji se fermentira pomoću simbiotičke kulture bakterija i kvasaca (SCOBY). SCOBY formira gustu, želatinoznu ploču koja pliva - [1. Mljećni kefir](https://sourdoughmania.com/topics/1-mljecni-kefir-2/) - Mlječni kefir je fermentirani mliječni napitak poznat po svojoj kremastoj teksturi i brojnim zdravstvenim prednostima. Tradicionalno se proizvodi dodavanjem kefirnih zrnaca u kravlje, kozje ili ovčje mlijeko. Kefirna zrnca sadrže simbiotičku kulturu bakterija i kvasaca koja fermentira mlijeko, stvarajući bogat i nutritivan napitak. Što je mlječni kefir? Mlječni kefir je gusti, blago kiselkasti napitak koji - [6. 2. 6. 1. Pristup tečaju: Gluten-Free Masterclass](https://sourdoughmania.com/topics/6-2-6-1-pristup-tecaju-gluten-free-masterclass-2/) - Do tečaja pristupaš klikom na donji gumb ili direktno putem web stranice (desno gore „tečajevi“). Tečaj je već omogućen za sudionike Bezglutenske Kvasakademije. KLIKNI OVDJE - [6. 1. Pristup tečaju: Gluten-Free Kruh Tečaj](https://sourdoughmania.com/topics/6-1-pristup-tecaju-gluten-free-kruh-tecaj-2/) - Do tečaja pristupaš klikom na donji gumb ili direktno putem web stranice (desno gore „tečajevi“). Tečaj je već omogućen za sudionike Bezglutenske Kvasakademije. KLIKNI OVDJE - [5. 2. Balansirana prehrana](https://sourdoughmania.com/topics/5-2-balansirana-prehrana-2/) - Nastja Starčič je nutricionistica, specijalizirana za prehranu žena i menstrualni ciklus. Njezin pristup je holistički usmjeren, uzimajući u obzir genetske, hormonske i životne faktore pri obradi ženske prehrane. Vjeruje u uravnoteženo prehranjivanje prilagođeno ženskoj cikličnosti, s ciljem poboljšanja hormonalne ravnoteže. S prehranom koja podržava naše hormone i menstrualni ciklus susrela se prije 10 godina, kada - [5. 1. Mikrobiom](https://sourdoughmania.com/topics/5-1-mikrobiom-2/) - Žan Pirc i Nina Pirih su magistri biotehnologije, koje povezuje strast prema znanosti i znanju o crijevnom mikrobiomu. Tijekom studija shvatili su koliko snažan utjecaj crijevni mikrobiom ima na naše zdravlje i dobrobit. S željom za dijeljenjem kvalitetnih informacija na slovenskom jeziku, stvorili su Instagram profil @toje.gut.feeling, gdje dijele sadržaje povezane s mikrobiomom, njegovim učincima - [3. dio: ZOOM radionica pečenja bezglutenske pizze - pečenje](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenske-pizze-pecenje-3/) - Dakle, prije pečenja tijesto treba biti napuhano i naraslo, od trenutka kada smo ga premjestili u posudu. Ako to nije slučaj, ostavimo ga još na sobnoj temperaturi prije pečenja. Najmanje 20-30 minuta prije pečenja zagrij svoju pećnicu na maksimum (gornje, donje grijače, bez ventilacije): ako pečeš na pladnju, zagrij pladanj zajedno s pećnicom. ako pečeš - [2. dio: ZOOM radionica pečenja bezglutenske pizze - oblikovanje tijesta](https://sourdoughmania.com/topics/2-dio-zoom-radionica-pecenja-bezglutenske-pizze-oblikovanje-tijesta/) - Nakon otprilike 4-8 sati dizanja na sobnoj temperaturi, spužvasto/nabubrilo tijesto oblikuješ i stavljaš u posudo. U ovom koraku možeš tijesto također podijeliti na više dijelova, ako si zamijesio veću količinu brašna. Ostaviš još vani 1,5 sati ili 2 sata, nakon toga u hladnjak preko noći. Kvasnapomena: Ako tijesto sporije raste, stavi ga negdje na toplo mjesto. - [1. dio: ZOOM radionica pečenja bezglutenske pizze - miješanje tijesta](https://sourdoughmania.com/topics/1-dio-zoom-radionica-pecenja-bezglutenske-pizze-mijesanje-tijesta-3/) - ZAMIJES TJESTA i hranjenje startera Tako izgleda spreman starter. DOBRI DOMAĆI KVAS, spreman za upotrebu, ima četiri znaka: naraste, gotovo se udvostruči, ima mjehuriće (struktura je poput pjene, mjehurići pucaju), ima miris po jogurtu, kefiru, ima okus po jogurtu, kefiru. Bezglutenski domaći kvas ne pliva na vodi kad je spreman, to je razlika od glutenskog. - [URNIK PEKE I RECEPT ZA JEDNOSTAVNU BG-PIZZU](https://sourdoughmania.com/topics/urnik-peke-i-recept-za-jednostavnu-bg-pizzu-3/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas prema sljedećem režimu (ako radiš prvi put prema rasporedu s ovog vikenda): 5 g domaćeg kvasa iz male staklenke stavi u veću, užu staklenku (do 200-250 ml, kao na snimci Sve o starteru). Ostatak domaćeg kvasa možeš iskoristiti za kvasolinke, koje možeš naći u Popolnoj bezglutenskoj ponudi - [4. dio: ZOOM radionica pečenja bezglutenskog kruha_Pečeni_kruh](https://sourdoughmania.com/topics/4-dio-zoom-radionica-pecenja-bezglutenskog-kruha_peceni_kruh-2/) - Kvasnapomena: Kruh od bezglutenskog brašna ne može biti tako mekan kao kruh od glutenskog brašna, jer nema glutena. Spremanje pečenog kruha kako bi ostao svjež i ukusan može biti izazov, ali s pravim metodama možeš produžiti njegovu svježinu i uživati u njemu nekoliko dana. Evo nekoliko savjeta kako pravilno sahraniti pečeni kruh: Pusti kruh da - [3. dio: ZOOM radionica pečenja bezglutenskog kruha_Pečenje](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenskog-kruha_pecenje-2/) - Prije pečenja, tijesto treba biti prozračno i naraslo (spongy, spužvasto) od trenutka kada smo ga prebacili u košaricu ili kalup. Ako nije dovoljno naraslo, ostavi ga još malo na sobnoj temperaturi prije pečenja. Provjeri ujutru šta se dogodilo u hladnjaku. Pećnico zagrij barem 15 minuta prije ili više (gornji i donji grijač, bez ventilacije, 250 stepeni) - [2. dio: ZOOM radionica pečenja bezglutenskog kruha_Oblikovanje](https://sourdoughmania.com/topics/2-dio-zoom-radionica-pecenja-bezglutenskog-kruha_oblikovanje-2/) - Nakon otprilike 4-8 sati dizanja na sobnoj temperaturi, spužvasto/nabubrilo tijesto oblikuješ i stavljaš u košaricu. Tijesto savij tako da bude deblje. Ako tijesto raširiš u pravokutnik, kraći kraj treba biti prema tebi. Zatim savijajući duž duže strane, tijesto će dobiti na volumenu. Košarica/pekač/model ne bi trebao biti prevelik, kako bi lijepo obuhvatio tijesto. U ovom - [1. dio: ZOOM radionica pečenja bezglutenskog kruha_Miješanje tijesta](https://sourdoughmania.com/topics/1-dio-zoom-radionica-pecenja-bezglutenskog-kruha_mijesanje-tijesta-2/) - ZAMIJES TJESTA i hranjenje startera Tako izgleda spreman starter. DOBRI DOMAĆI KVAS, spreman za upotrebu, ima četiri znaka: naraste, gotovo se udvostruči, ima mjehuriće (struktura je poput pjene, mjehurići pucaju), ima miris po jogurtu, kefiru, ima okus po jogurtu, kefiru. Bezglutenski domaći kvas ne pliva na vodi kad je spreman, to je razlika od glutenskog. - [URNIK PEKE I RECEPT ZA JEDNOSTAVNI BG-KRUH](https://sourdoughmania.com/topics/urnik-peke-i-recept-za-jednostavni-bg-kruh-2/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas prema sljedećem režimu (ako radiš prvi put prema rasporedu s ovog vikenda): 5 g domaćeg kvasa iz male staklenke stavi u veću, užu staklenku (do 200-250 ml, kao na snimci s petka). Ostatak domaćeg kvasa možeš iskoristiti za drožalinke, koje možeš naći u Popolnoj bezglutenskoj ponudi – - [2. Sve o starteru](https://sourdoughmania.com/topics/2-sve-o-starteru-2/) - Uvod u domaći kvas Danas ćemo naučiti što je domaći kvas, kako ga napraviti, koje brašno je najpogodnije, koliko dugo traje, na kojoj temperaturi djeluje, što učiniti ako se zakiseli, kao i mnoge druge korisne savjete. Raspored hranjenja domaćeg kvasa Podijelit ću s vama i svoj raspored hranjenja. Samo jedna preporuka, pitanja stavite na kraj, - [1. Fermentacija](https://sourdoughmania.com/topics/1-fermentacija-2/) - Fermentacija je biokemijski proces u kojem mikroorganizmi poput bakterija, kvasaca i plijesni pretvaraju šećere u alkohole, kiseline i plinove, djelujući u anaerobnim (bez prisutnosti kisika) uvjetima. Ovaj proces je ključan za proizvodnju različitih prehrambenih proizvoda i pića, kao i za neke industrijske primjene. Kratka povijest fermentacije Fermentacija se koristi već tisućama godina, s dokazima koji - [4. dio: ZOOM radionica pečenja bezglutenske pizze - pečenje](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenske-pizze-pecenje-2/) - Dakle, prije pečenja tijesto treba biti napuhano i naraslo, od trenutka kada smo ga premjestili u posudu. Ako to nije slučaj, ostavimo ga još na sobnoj temperaturi prije pečenja. Najmanje 20-30 minuta prije pečenja zagrij svoju pećnicu na maksimum (gornje, donje grijače, bez ventilacije): ako pečeš na pladnju, zagrij pladanj zajedno s pećnicom. ako pečeš - [3. dio: ZOOM radionica pečenja bezglutenske pizze - pečenje](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenske-pizze-pecenje/) - Dakle, prije pečenja tijesto treba biti napuhano i naraslo, od trenutka kada smo ga premjestili u posudu. Ako to nije slučaj, ostavimo ga još na sobnoj temperaturi prije pečenja. Najmanje 20-30 minuta prije pečenja zagrij svoju pećnicu na maksimum (gornje, donje grijače, bez ventilacije): ako pečeš na pladnju, zagrij pladanj zajedno s pećnicom. ako pečeš - [3. dio: ZOOM radionica pečenja bezglutenske pizze - oblikovanje tijesta](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenske-pizze-oblikovanje-tijesta/) - Nakon otprilike 4-8 sati dizanja na sobnoj temperaturi, spužvasto/nabubrilo tijesto oblikuješ i stavljaš u posudo. U ovom koraku možeš tijesto također podijeliti na više dijelova, ako si zamijesio veću količinu brašna. Ostaviš još vani 1,5 sati ili 2 sata, nakon toga u hladnjak preko noći. Kvasnapomena: Ako tijesto sporije raste, stavi ga negdje na toplo mjesto. - [2. dio: ZOOM radionica pečenja bezglutenske pizze - oblikovanje tijesta](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenske-pizze-oblikovanje-tijesta-3/) - Nakon otprilike 4-8 sati dizanja na sobnoj temperaturi, spužvasto/nabubrilo tijesto oblikuješ i stavljaš u posudo. U ovom koraku možeš tijesto također podijeliti na više dijelova, ako si zamijesio veću količinu brašna. Ostaviš još vani 1,5 sati ili 2 sata, nakon toga u hladnjak preko noći. Kvasnapomena: Ako tijesto sporije raste, stavi ga negdje na toplo mjesto. - [URNIK PEKE I RECEPT ZA JEDNOSTAVNU BG-PIZZU](https://sourdoughmania.com/topics/urnik-peke-i-recept-za-jednostavnu-bg-pizzu/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas prema sljedećem režimu (ako radiš prvi put prema rasporedu s ovog vikenda): 5 g domaćeg kvasa iz male staklenke stavi u veću, užu staklenku (do 200-250 ml, kao na snimci Sve o starteru). Ostatak domaćeg kvasa možeš iskoristiti za kvasolinke, koje možeš naći u Popolnoj bezglutenskoj ponudi - [2. dio: ZOOM radionica pečenja bezglutenske pizze - miješanje tijesta](https://sourdoughmania.com/topics/1-dio-zoom-radionica-pecenja-bezglutenske-pizze-mijesanje-tijesta-2/) - ZAMIJES TJESTA i hranjenje startera Tako izgleda spreman starter. DOBRI DOMAĆI KVAS, spreman za upotrebu, ima četiri znaka: naraste, gotovo se udvostruči, ima mjehuriće (struktura je poput pjene, mjehurići pucaju), ima miris po jogurtu, kefiru, ima okus po jogurtu, kefiru. Bezglutenski domaći kvas ne pliva na vodi kad je spreman, to je razlika od glutenskog. - [1. dio: ZOOM radionica pečenja bezglutenske pizze - miješanje tijesta](https://sourdoughmania.com/topics/1-dio-zoom-radionica-pecenja-bezglutenske-pizze-mijesanje-tijesta/) - ZAMIJES TJESTA i hranjenje startera Tako izgleda spreman starter. DOBRI DOMAĆI KVAS, spreman za upotrebu, ima četiri znaka: naraste, gotovo se udvostruči, ima mjehuriće (struktura je poput pjene, mjehurići pucaju), ima miris po jogurtu, kefiru, ima okus po jogurtu, kefiru. Bezglutenski domaći kvas ne pliva na vodi kad je spreman, to je razlika od glutenskog. - [1. Hranjenje startera za BG-PIZZU](https://sourdoughmania.com/topics/1-hranjenje-startera-za-bg-pizzu/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas Iz hladnjaka uzmeš staklenku sa svojim domaćim kvasom (približno 30 g) i onda u staklenku dodaješ: dodaš 40 g vode. Zatim dodaješ još 50 g prosenog brašna. Ako želiš veću količinu možeš dodati i više brašna i vode.Kada domaći kvas naraste, kao na snimci za zamijes (staklenka - [URNIK PEKE I RECEPT ZA JEDNOSTAVNU BG-PIZZU](https://sourdoughmania.com/topics/urnik-peke-i-recept-za-jednostavnu-bg-pizzu-2/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas prema sljedećem režimu (ako radiš prvi put prema rasporedu s ovog vikenda): 5 g domaćeg kvasa iz male staklenke stavi u veću, užu staklenku (do 200-250 ml, kao na snimci Sve o starteru). Ostatak domaćeg kvasa možeš iskoristiti za kvasolinke, koje možeš naći u Popolnoj bezglutenskoj ponudi - [5. 2. Balansirana prehrana](https://sourdoughmania.com/topics/5-2-balansirana-prehrana/) - Nastja Starčič je nutricionistica, specijalizirana za prehranu žena i menstrualni ciklus. Njezin pristup je holistički usmjeren, uzimajući u obzir genetske, hormonske i životne faktore pri obradi ženske prehrane. Vjeruje u uravnoteženo prehranjivanje prilagođeno ženskoj cikličnosti, s ciljem poboljšanja hormonalne ravnoteže. S prehranom koja podržava naše hormone i menstrualni ciklus susrela se prije 10 godina, kada - [0. Sve o starteru](https://sourdoughmania.com/topics/1-sve-o-starteru/) - Uvod u domaći kvas Danas ćemo naučiti što je domaći kvas, kako ga napraviti, koje brašno je najpogodnije, koliko dugo traje, na kojoj temperaturi djeluje, što učiniti ako se zakiseli, kao i mnoge druge korisne savjete. Raspored hranjenja domaćeg kvasa Podijelit ću s vama i svoj raspored hranjenja. Samo jedna preporuka, pitanja stavite na kraj, - [5. 1. Mikrobiom](https://sourdoughmania.com/topics/5-1-mikrobiom/) - Žan Pirc i Nina Pirih su magistri biotehnologije, koje povezuje strast prema znanosti i znanju o crijevnom mikrobiomu. Tijekom studija shvatili su koliko snažan utjecaj crijevni mikrobiom ima na naše zdravlje i dobrobit. S željom za dijeljenjem kvalitetnih informacija na slovenskom jeziku, stvorili su Instagram profil @toje.gut.feeling, gdje dijele sadržaje povezane s mikrobiomom, njegovim učincima - [2. Kundalini joga - kriya za fleksibilnu kralježnicu i osvježavajući dah](https://sourdoughmania.com/topics/2-kundalini-joga-kriya-za-fleksibilnu-kraljeznicu-i-osvjezavajuci-dah/) - Kriya za fleksibilnu i protočnu kralježnicu sustavna vježba za cijelu kralježnicu, stimulira svih 26 kralješaka i sve čakre dobivaju puno energije, za veću jasnoću uma uz redovitu praksu. Napomena: Ako imaš menstruaciju prva 3 dana ili si trudna, ne radiš sat kriyu. Ne stiskaš trbuh unutra i prema gore. Samo izgovaraš sat i nam. Napomena: - [6. 2. 6. 1. Pristup tečaju: Gluten-Free Masterclass](https://sourdoughmania.com/topics/6-2-6-1-pristup-tecaju-gluten-free-masterclass/) - Do tečaja pristupaš klikom na donji gumb ili direktno putem web stranice (desno gore „tečajevi“). Tečaj je već omogućen za sudionike Bezglutenske Kvasakademije. KLIKNI OVDJE - [6. 1. Pristup tečaju: Gluten-Free Kruh Tečaj](https://sourdoughmania.com/topics/6-1-pristup-tecaju-gluten-free-kruh-tecaj/) - Do tečaja pristupaš klikom na donji gumb ili direktno putem web stranice (desno gore „tečajevi“). Tečaj je već omogućen za sudionike Bezglutenske Kvasakademije. KLIKNI OVDJE - [4. dio: ZOOM radionica pečenja bezglutenskog kruha_Pečeni_kruh](https://sourdoughmania.com/topics/4-dio-zoom-radionica-pecenja-bezglutenskog-kruha_peceni_kruh/) - Kvasnapomena: Kruh od bezglutenskog brašna ne može biti tako mekan kao kruh od glutenskog brašna, jer nema glutena. Spremanje pečenog kruha kako bi ostao svjež i ukusan može biti izazov, ali s pravim metodama možeš produžiti njegovu svježinu i uživati u njemu nekoliko dana. Evo nekoliko savjeta kako pravilno sahraniti pečeni kruh: Pusti kruh da - [3. dio: ZOOM radionica pečenja bezglutenskog kruha_Pečenje](https://sourdoughmania.com/topics/3-dio-zoom-radionica-pecenja-bezglutenskog-kruha_pecenje/) - Prije pečenja, tijesto treba biti prozračno i naraslo (spongy, spužvasto) od trenutka kada smo ga prebacili u košaricu ili kalup. Ako nije dovoljno naraslo, ostavi ga još malo na sobnoj temperaturi prije pečenja. Provjeri ujutru šta se dogodilo u hladnjaku. Pećnico zagrij barem 15 minuta prije ili više (gornji i donji grijač, bez ventilacije, 250 stepeni) - [2. dio: ZOOM radionica pečenja bezglutenskog kruha_Oblikovanje](https://sourdoughmania.com/topics/2-dio-zoom-radionica-pecenja-bezglutenskog-kruha_oblikovanje/) - Nakon otprilike 4-8 sati dizanja na sobnoj temperaturi, spužvasto/nabubrilo tijesto oblikuješ i stavljaš u košaricu. Tijesto savij tako da bude deblje. Ako tijesto raširiš u pravokutnik, kraći kraj treba biti prema tebi. Zatim savijajući duž duže strane, tijesto će dobiti na volumenu. Košarica/pekač/model ne bi trebao biti prevelik, kako bi lijepo obuhvatio tijesto. U ovom - [1. dio: ZOOM radionica pečenja bezglutenskog kruha_Miješanje tijesta](https://sourdoughmania.com/topics/1-dio-zoom-radionica-pecenja-bezglutenskog-kruha_mijesanje-tijesta/) - ZAMIJES TJESTA i hranjenje startera Tako izgleda spreman starter. DOBRI DOMAĆI KVAS, spreman za upotrebu, ima četiri znaka: naraste, gotovo se udvostruči, ima mjehuriće (struktura je poput pjene, mjehurići pucaju), ima miris po jogurtu, kefiru, ima okus po jogurtu, kefiru. Bezglutenski domaći kvas ne pliva na vodi kad je spreman, to je razlika od glutenskog. - [URNIK PEKE I RECEPT ZA JEDNOSTAVNI BG-KRUH](https://sourdoughmania.com/topics/urnik-peke-i-recept-za-jednostavni-bg-kruh/) - 4-9 sati prije miješenja tijesta hraniš domaći kvas prema sljedećem režimu (ako radiš prvi put prema rasporedu s ovog vikenda): 5 g domaćeg kvasa iz male staklenke stavi u veću, užu staklenku (do 200-250 ml, kao na snimci s petka). Ostatak domaćeg kvasa možeš iskoristiti za drožalinke, koje možeš naći u Popolnoj bezglutenskoj ponudi – - [2. Sve o starteru](https://sourdoughmania.com/topics/2-sve-o-starteru/) - Uvod u domaći kvas Danas ćemo naučiti što je domaći kvas, kako ga napraviti, koje brašno je najpogodnije, koliko dugo traje, na kojoj temperaturi djeluje, što učiniti ako se zakiseli, kao i mnoge druge korisne savjete. Raspored hranjenja domaćeg kvasa Podijelit ću s vama i svoj raspored hranjenja. Samo jedna preporuka, pitanja stavite na kraj, - [1. Kundalini joga - uvod i osnove](https://sourdoughmania.com/topics/1-kundalini-joga-uvod-i-osnove/) - Uvod i osnove kundalini joge: Pozdrav i uvod: 00:00:01 - Sat nam. Srdačno vas pozdravljam. Osobna priča voditeljice: 00:02:57 - Anita dijeli kako je kundalini joga utjecala na njezin osobni život. Ključni elementi kundalini joge: Mantra za usklađivanje: 00:09:47 Ong namo guru dev namo - Ova mantra se koristi za usklađivanje s univerzalnom sviješću i - [3. Povrće](https://sourdoughmania.com/topics/3-povrce/) - Fermentacija povrća – Povijest, Proces i Osnovna Pravila Povijest fermentacije povrća Fermentacija povrća drevna je metoda konzerviranja koja se koristi već tisućama godina diljem svijeta. Povijesno gledano, fermentacija je bila ključna za očuvanje hrane tijekom zime, poboljšanje probave i jačanje imuniteta. Kinezi su prije više od 6000 godina fermentirali kupus, dok su u Europi popularne - [2. Kombucha](https://sourdoughmania.com/topics/2-kombucha/) - Kombucha je fermentirani čaj poznat po svojim jedinstvenim okusima i potencijalnim zdravstvenim prednostima. Postala je popularna širom svijeta kao funkcionalno piće zahvaljujući svojoj kombinaciji ukusa, probiotičkih svojstava i kulture DIY fermentacije. Što je kombucha? Kombucha je slatki čaj koji se fermentira pomoću simbiotičke kulture bakterija i kvasaca (SCOBY). SCOBY formira gustu, želatinoznu ploču koja pliva - [1. Mljećni kefir](https://sourdoughmania.com/topics/1-mljecni-kefir/) - Mlječni kefir je fermentirani mliječni napitak poznat po svojoj kremastoj teksturi i brojnim zdravstvenim prednostima. Tradicionalno se proizvodi dodavanjem kefirnih zrnaca u kravlje, kozje ili ovčje mlijeko. Kefirna zrnca sadrže simbiotičku kulturu bakterija i kvasaca koja fermentira mlijeko, stvarajući bogat i nutritivan napitak. Što je mlječni kefir? Mlječni kefir je gusti, blago kiselkasti napitak koji - [1. Fermentacija](https://sourdoughmania.com/topics/1-fermentacija/) - Fermentacija je biokemijski proces u kojem mikroorganizmi poput bakterija, kvasaca i plijesni pretvaraju šećere u alkohole, kiseline i plinove, djelujući u anaerobnim (bez prisutnosti kisika) uvjetima. Ovaj proces je ključan za proizvodnju različitih prehrambenih proizvoda i pića, kao i za neke industrijske primjene. Kratka povijest fermentacije Fermentacija se koristi već tisućama godina, s dokazima koji - [12. 13. Is this in-depth, but simplified masterclass just the right for you Copy](https://sourdoughmania.com/topics/12-13-is-this-in-depth-but-simplified-masterclass-just-the-right-for-you-copy/) - Most definitely, if you want to learn gluten-free baking in the simplest way possible. With short and precise videos that don’t take much of your time nor effort. Your gluten-free sourdough baking will be organized so you can fit it into your daily schedule. So you become the boss, not your gluten-free starter. WIth less - [12. 12. Characteristics of gluten-free flour Copy](https://sourdoughmania.com/topics/12-12-characteristics-of-gluten-free-flour-copy/) - The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but is not necessary. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, - [12. 11. Different types of gluten free flours Copy](https://sourdoughmania.com/topics/12-11-different-types-of-gluten-free-flours-copy/) - Different types of gluten free flours behave differently.Check every flour you use with a lower amount of water. Then add it gradually. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [12. 10. How to plan your bakes Copy](https://sourdoughmania.com/topics/12-10-how-to-plan-your-bakes-copy/) - Check baking schedules with every recipe. Use a smaller amount of starter (1-5 percent), cold water, then mix the dough before going to work. When coming back, shape the dough or bake it if you put it in the baking tin in the morning. *No part of this course may be reproduced, copied, or redistributed - [12. 9. Does your bread rise too slow Copy](https://sourdoughmania.com/topics/12-9-does-your-bread-rise-too-slow-copy/) - Check your starter activity, was it puffy and bubbly before use? Was your dough left at room temperature for enough time? Did you use too much psyllium? Perhaps there's a lower water amount in the dough, causing it to rise slower. To speed up the process, use warmer ingredients and more starter. To delay it, - [12. 8. Using the fridge Copy](https://sourdoughmania.com/topics/12-8-using-the-fridge-copy/) - WIth longer fermentation also in the fridge, the digestibility and the bioavailability of minerals and vitamins are improved. Before placing the dough in the fridge, make sure it was at room temperature for enough time and has increased in size a bit. You can place the dough container or fermented batter or shaped dough in - [12. 7. Is there too much water in the dough Copy](https://sourdoughmania.com/topics/12-7-is-there-too-much-water-in-the-dough-copy/) - If you notice too much water in the dough, you can add more flour and if needed more salt. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [12. 6. Is your crumb too wet and sticky Copy](https://sourdoughmania.com/topics/12-6-is-your-crumb-too-wet-and-sticky-copy/) - Perhaps your flour doesn’t absorb as much water as stated in the recipe, lower the amount next time. You can also bake longer at lower temperatures. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [12. 5. Flying crust or big hole under the crust Copy](https://sourdoughmania.com/topics/12-5-flying-crust-or-big-hole-under-the-crust-copy/) - Perhaps there’s too much water for your flour. Or the dough has been proved too long and started to collapse. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this - [12. 4. When is the dough ready to be shaped or baked Copy](https://sourdoughmania.com/topics/12-4-when-is-the-dough-ready-to-be-shaped-or-baked-copy/) - When the dough increases in size by 20-30 percent, you can shape it. The dough structure will resemble a puffy sponge. Also before baking, the structure will be like this. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [12. 3. Mixing the dough Copy](https://sourdoughmania.com/topics/12-3-mixing-the-dough-copy/) - Always add water gradually, moisten your hand in between. Seeds and nuts need to be added with flour. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is - [12. 2. Psyllium as a binder Copy](https://sourdoughmania.com/topics/12-2-psyllium-as-a-binder-copy/) - Use psyllium husks, they act as a binder. However, don’t leave it to soak for too long, 10-15 minutes maximum. If there’s too much psyllium, the dough can’t rise well. An optimum amount is between 5-7 percent based on the total flour amount. FERMENTED NOTE: For more information about using psyllium, see the Sourtastic bonus HERE. - [12. 1. Comparison between gluten and gluten-free sourdough baking Copy](https://sourdoughmania.com/topics/12-1-comparison-between-gluten-and-gluten-free-sourdough-baking-copy/) - When the flour contains gluten, the dough will be elastic and extensible. When there’s no gluten, you can use psyllium husks to achieve that sponge-like structure. Gluten-free dough also doesn't rise as much as its gluten counterpart. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [11. 17. SOS step Copy](https://sourdoughmania.com/topics/11-17-sos-step-copy/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [11. 16. My gluten-free starter feeding schedule Copy](https://sourdoughmania.com/topics/11-16-my-gluten-free-starter-feeding-schedule-copy/) - I’ve tried two methods and they both work. Choose the one that suits you most. Method 1: I place my jar with a minimum amount of starter in it in the fridge. A few hours (4-7) I take the jar from the fridge and add for example 15 g water and 20 g of millet - [11. 15. Do you have too much starter Copy](https://sourdoughmania.com/topics/11-15-do-you-have-too-much-starter-copy/) - You can make sourtastic pancakes or banana bread. You can also dilute it with water and water your plants. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [11. 14. If you need a larger amount of starter Copy](https://sourdoughmania.com/topics/11-14-if-you-need-a-larger-amount-of-starter-copy/) - Take one larger jar, and place almost all the starter from the small one in it. Then add at least a double portion of flour and the appropriate amount of water to get a nice and thick structure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [11. 13. How long can you keep your starter in the fridge Copy](https://sourdoughmania.com/topics/11-13-how-long-can-you-keep-your-starter-in-the-fridge-copy/) - Well fed sourdough starter will wait for you in the fridge for at least a few weeks. But after this cold rest, do at least one sos-step or two. FERMENTED TIP: I’ve successfully revived a starter kept in the fridge for more than 2 months with 1-3 feedings/sos steps. *No part of this course may - [11. 12. How long do you need to leave the starter at room temperature before placing it back into the fridge Copy](https://sourdoughmania.com/topics/11-12-how-long-do-you-need-to-leave-the-starter-at-room-temperature-before-placing-it-back-into-the-fridge-copy/) - After feeding, I close the lid, place a rubber band to mark the edge, and then leave at room temperature for about an hour. Then store it in the fridge. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [11. 11. How much starter you need to leave behind in the jar Copy](https://sourdoughmania.com/topics/11-11-how-much-starter-you-need-to-leave-behind-in-the-jar-copy/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. I make a slight dome-like shape on top. *No part of this - [11. 10. How much starter to use in a recipe Copy](https://sourdoughmania.com/topics/11-10-how-much-starter-to-use-in-a-recipe-copy/) - It’s not set, follow this rule. The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe - [11. 9.When is your starter ready Copy](https://sourdoughmania.com/topics/11-9-when-is-your-starter-ready-copy/) - Your starter is ready when you can hear bubbles cracking when you mix it, when it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after feeding. *No part of this course may be reproduced, copied, or redistributed in any other - [11. 8. What’s the smell, taste, consistency of a good starter Copy](https://sourdoughmania.com/topics/11-8-whats-the-smell-taste-consistency-of-a-good-starter-copy/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available - [11. 7. Utensils Copy](https://sourdoughmania.com/topics/11-7-utensils-copy/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn't matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [11. 6. Has mold formed on top of your gluten-free starter Copy](https://sourdoughmania.com/topics/11-6-has-mold-formed-on-top-of-your-gluten-free-starter-copy/) - If your gluten-free starter is still young or hasn’t been used for a long time, mold can form on top of it. If it’s gray, red, black or you can see its spores, throw your starter away and start anew. Bad starter stinks (like something rotten, old cheese, fungus, rotten eggs etc.), sometimes also like - [11. 5. Common issues Copy](https://sourdoughmania.com/topics/11-5-common-issues-copy/) - Sometimes flour and water separate, this happens when there’s too much water in the starter. If your starter is not in use for a long time and has been stored in the fridge, the surface can become covered in kahm. This is a thin layer, a pellicle formed by yeast and lactic acid bacteria. It - [11. 4. Do you need to add sugar, honey, fruit or vegetables to your first gluten-free starter Copy](https://sourdoughmania.com/topics/11-4-do-you-need-to-add-sugar-honey-fruit-or-vegetables-to-your-first-gluten-free-starter-copy/) - You don't need to add anything, the flour contains all necessary ingredients to start the fermentation process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita - [11. 3. Room temperature Copy](https://sourdoughmania.com/topics/11-3-room-temperature-copy/) - Appropriate temperatures range from 22 to 25 degrees Celsius (71 F to 77 F). The lower the temperature, the longer it takes for the starter to be activated. The higher it gets, the fastest your starter will be. But not more than 30 degrees C (86 F). Just be patient. *No part of this course - [11. 2. What kind of water you need to use Copy](https://sourdoughmania.com/topics/11-2-what-kind-of-water-you-need-to-use-copy/) - Your water needs to be of room temperature, you can also leave it to stand for a while. You can also use filtered water at the beginning. When your starter becomes older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water. *No - [11. 1 Characteristics of gluten-free flour Copy](https://sourdoughmania.com/topics/11-1-characteristics-of-gluten-free-flour-copy/) - The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but not necessarily. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, consider - [BAKING SCHEDULE FOR PANCAKES Copy](https://sourdoughmania.com/topics/baking-schedule-for-pancakes-copy/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [10. 7. Assembling Copy](https://sourdoughmania.com/topics/10-7-assembling-copy/) - Smear your sourtastic pancakes with your prefered jam or chocolate spread, roll, and enjoy. FERMENTED TIP: If you want, decrease the liquid amount by 30 g and add 1 egg as a binder. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [10. 6. Cooking Copy](https://sourdoughmania.com/topics/10-6-cooking-copy/) - Cook them in a preheated frying pan over medium heat. Use butter or oil. FERMENTED TIP: Use a non-stick pan and enough fat, and a big spatula to flip the pancakes. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [10. 5. Adding additional liquid (if needed) Copy](https://sourdoughmania.com/topics/10-5-adding-additional-liquid-if-needed-copy/) - Next day, when the batter has increased in size and looks nice and puffy, add some more liquid to dilute it a bit. See the structure in the video. FERMENTED TIP: You can also make thick American style pancakes. In this case, don’t thin the batter. Use a wet/oiled spoon or ladle to transfer the batter - [10. 4. Fermenting the batter Copy](https://sourdoughmania.com/topics/10-4-fermenting-the-batter-copy/) - Cover the batter well, leave at room temperature for about 3-4 hours. Then you can place it in the fridge overnight for longer fermentation. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [10. 3. Adding other ingredients Copy](https://sourdoughmania.com/topics/10-3-adding-other-ingredients-copy/) - Then add starter, salt, turmeric and mix. Then add flour too, and mix well. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. - [10. 2. Making psyllium gel in oat milk Copy](https://sourdoughmania.com/topics/10-2-making-psyllium-gel-in-oat-milk-copy/) - Soak psyllium husks in oat milk/regular milk or any other plant-based milk, mix, and leave to stand for about 10-15 minutes.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in - [10. 1. Introduction and recipe for Pancakes Copy](https://sourdoughmania.com/topics/10-1-introduction-and-recipe-for-pancakes-copy/) - So delicious, yet so easy to make. In case your starter piles up, make these yummy pancakes. Pancakes Recipe without Psyllium Husks (for about 3-4 thin pancakes, adjust quantities if you want more pancakes) 30 g of puffy gf starter55 g of oat/almond milk/regular full fat milk65 g of finely ground millet/buckwheat floursalt (next day) - [BAKING SCHEDULE FOR CORNBREAD Copy](https://sourdoughmania.com/topics/baking-schedule-for-cornbread-copy/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [9. 11. Cutting into it Copy](https://sourdoughmania.com/topics/9-11-cutting-into-it-copy/) - When your cornbread is well cooled down, it’s time to slice into it. You will be surprised by its yellow sunny crumb. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [9. 10. Cooling down Copy](https://sourdoughmania.com/topics/9-10-cooling-down-copy/) - After the bake, place the cornbread on a cooling rack and leave it there for at least an hour or two. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [9. 9. Baking Copy](https://sourdoughmania.com/topics/9-9-baking-copy/) - Bake in a preheated oven (upper and lower heat, no fan) at 200 C (392 F) for about 45-50 minutes. So the crust gets a nice golden brown color. FERMENTED TIP: Not all ovens are the same. Get to know yours. And if needed, lower the temperature accordingly. And bake longer. *No part of this course - [9. 8. Final proofing Copy](https://sourdoughmania.com/topics/9-8-final-proofing-copy/) - When the cornbread is risen enough, it grows in size as you can see in the video. The edges are nicely rounded. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [9. 7. Spreading the batter in the tin Copy](https://sourdoughmania.com/topics/9-7-spreading-the-batter-in-the-tin-copy/) - Spread the mixture into the tin, level with a spatula. Cover well, and leave at room temperature to proof and increase in size. After 3-4 hours, you can place the tin into the fridge for a longer fermentation. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap. Click HERE and get - [9. 6. Preparing the baking tin Copy](https://sourdoughmania.com/topics/9-6-preparing-the-baking-tin-copy/) - Line the baking tin with wet parchment paper. FERMENTED TIP: Wet your parchment paper, then squeeze the water out of it. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this - [9. 5. Mixing Copy](https://sourdoughmania.com/topics/9-5-mixing-copy/) - Use a spoon to combine all the ingredients together without lumps or dry parts. The dough/batter will be quite soft. FERMENTED TIP: If it’s too thick, add some more milk. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [9. 4. Adding flour and other ingredients Copy](https://sourdoughmania.com/topics/9-4-adding-flour-and-other-ingredients-copy/) - Add corn flour, cornmeal/polenta, melted butter or oil. FERMENTED NOTE #1: Use flour, not cornstarch. Very finely ground whole corn.FERMENTED NOTE #2: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in - [9. 3. Adding starter and salt Copy](https://sourdoughmania.com/topics/9-3-adding-starter-and-salt-copy/) - The structure of the psyllium gel looks like this. Then add starter, salt and mix again. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [9. 2. Making psyllium gel in milk Copy](https://sourdoughmania.com/topics/9-2-making-psyllium-gel-in-milk-copy/) - Soak psyllium husks in milk, mix, and leave to stand for about 10-15 minutes. FERMENTED NOTE: If you’re celiac, please check that the oat milk is gluten-free on the label. Or you can use almond or rice. FERMENTED TIP: You can also use regular milk or any other type of plant-based milk. *No part of this - [9. 1. Introduction and recipe for Cornbread Copy](https://sourdoughmania.com/topics/9-1-introduction-and-recipe-for-cornbread-copy/) - Sunshine sunshine yellow, and let’s sing together :) This bright crumb will make your day, I bet. And it’s super easy to make too. Cornbread Recipe (for a rectangular baking tin: 4 cm height, 14 cm width, 22 cm length) 5 g of psyllium husks (3 %)360 g of oat/almond milk/full fat milk (211 %)30 g - [BAKING SCHEDULE FOR BUCKWHEAT BREAD Copy](https://sourdoughmania.com/topics/baking-schedule-for-buckwheat-bread-copy/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [8. 11. Slicing into it Copy](https://sourdoughmania.com/topics/8-11-slicing-into-it-copy/) - Let’s see what the crumb looks like. It’s nice and soft. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [8. 10. Cooling down Copy](https://sourdoughmania.com/topics/8-10-cooling-down-copy/) - Place the baked buckwheat bread on a cooling rack for at least 2 hours. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. - [8. 9. Baking Copy](https://sourdoughmania.com/topics/8-9-baking-copy/) - In a preheated oven at 240 degrees C (464 F) (upper and lower heat no fan) bake 15 minutes with steam. Then lower the temperature to 200 degrees C (392 F) and bake for another 45-50 minutes so the bread gets a nice golden brown color. FERMENTED NOTE: This baking time applies only to small - [8. 8. Scoring Copy](https://sourdoughmania.com/topics/8-8-scoring-copy/) - When the dough has sufficiently risen, it looks increased and puffy, spongy. Score the dough on top under a 45-degree angle about 1 cm deep. FERMENTED NOTE: For easier scoring, check my handmade sourtastic scoring knife, click HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [8. 7. Proofing in the tin Copy](https://sourdoughmania.com/topics/8-7-proofing-in-the-tin-copy/) - Spread the mixture into the tin, level with a spatula. Cover well, and leave at room temperature to proof and increase in size. FERMENTED TIP: After 3-4 hours, you can place the tin into the fridge for a longer fermentation. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap yto cover the - [8. 6. Preparing your baking tin Copy](https://sourdoughmania.com/topics/8-6-preparing-your-baking-tin-copy/) - Grease your tin really well, traditional butter or solid coconut oil works best. Vegetable oil slides down the sides.FERMENTED NOTE: To be on the safe side, use wet parchment paper. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [8. 5. Mixing Copy](https://sourdoughmania.com/topics/8-5-mixing-copy/) - Use a spoon to combine all the ingredients together without lumps or dry parts. This dough will be on the soft side. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [8. 4. Adding flour and toasted and chopped walnuts Copy](https://sourdoughmania.com/topics/8-4-adding-flour-and-toasted-and-chopped-walnuts-copy/) - Add flour and toasted and chopped walnuts into the bowl. FERMENTED TIP: Over medium heat, toast walnuts in a hot pan without added oil nor fat until they start to smell deliciously fragrant. Then chop them into smaller pieces. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [8. 3. Adding starter and salt Copy](https://sourdoughmania.com/topics/8-3-adding-starter-and-salt-copy/) - The gelled psyllium should look like this. Now let’s add your starter and salt. Then mix well.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [8. 2. Making psyllium gel Copy](https://sourdoughmania.com/topics/8-2-making-psyllium-gel-copy/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [8. 1. Introduction and recipe for Buckwheat Bread Copy](https://sourdoughmania.com/topics/8-1-introduction-and-recipe-for-buckwheat-bread-copy/) - Buckwheat and walnuts are a match made in heaven. Trust me and try this recipe. Buckwheat Bread with Walnuts - Recipe (for a baking tin = 8 cm height, 9 cm width, 13 cm length) 7 g of psyllium husks (5 %)260 g of water (173 % or a bit less)20 g of puffy gf - [BAKING SCHEDULE FOR PIZZA Copy](https://sourdoughmania.com/topics/baking-schedule-for-pizza-copy/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Lunch Take your - [7. 13. How does the crust look inside Copy](https://sourdoughmania.com/topics/7-13-how-does-the-crust-look-inside-copy/) - This is how our pizza looks, and check this soft crust, wow. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights - [7. 12. Cooling down Copy](https://sourdoughmania.com/topics/7-12-cooling-down-copy/) - Place your pizza on a cooling rack and leave it there a bit to stabilize. Then top it with fresh basil. Enjoy and repeat the process with the other pizza ball. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [7. 11. Baking Copy](https://sourdoughmania.com/topics/7-11-baking-copy/) - Preheat your oven to the highest temperature your oven can reach. Use the upper and lower heater. At the same place you can preheat a low baking tray that you turned around. At 280 C (536 F), the estimated bake time is 13 minutes. At 250 C (482 F), about 18 minutes. FERMENTED TIP #1: - [7. 10. Toppings Copy](https://sourdoughmania.com/topics/7-10-toppings-copy/) - Spread your preferred tomato sauce, sprinkle with grated cheese and ripped mozzarella. Less is more. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [7. 9. Final shaping Copy](https://sourdoughmania.com/topics/7-9-final-shaping-copy/) - Flatten the ball once more by pressing your fingertips into the dough. You can flour the surface gently. Keep the edge in mind to preserve it. It shouldn't be too thick as it will puff up during the bake. The bottom/crust should be as thin as possible but it won’t be as thin as with - [7. 8. Spreading the pizza balls a bit more Copy](https://sourdoughmania.com/topics/7-8-spreading-the-pizza-balls-a-bit-more-copy/) - Gently take one flatten pizza ball, and place it on a slightly wet parchment paper. Then flatten it and spread it a bit more. And keep in mind to preserve the edge. Leave to rest for about 10 minutes. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [7. 7. Proofing in the container Copy](https://sourdoughmania.com/topics/7-7-proofing-in-the-container-copy/) - Proof the pizza balls so their volume increases in size. When looking at the bottom, you’ll be able to see bubbles. The dough puffs up a bit and becomes spongy. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [7. 6. Shaping the dough into balls and slight spreading Copy](https://sourdoughmania.com/topics/7-6-shaping-the-dough-into-balls-and-slight-spreading-copy/) - Use a larger transparent rectangular container. Divide the dough into two pieces and shape them into a ball. Gently flatten it to spread it a bit. Place the balls into a container so they have enough space. Cover well and leave at room temperature. FERMENTED TIP #1: This step is important and will enable you - [7. 5. Mixing Copy](https://sourdoughmania.com/topics/7-5-mixing-copy/) - I like to use a wooden or metal spoon first. When it’s no longer possible to use a spoon, I mix with my hands. You can also squeeze it like this. If it’s too thick, add a bit of water. Pizza dough can be a bit wetter than bread dough. The structure should look like - [7. 4. Adding both flours Copy](https://sourdoughmania.com/topics/7-4-adding-both-flours-copy/) - Add both types of flour to the bowl. FERMENTED TIP: You can also use brown rice flour instead of buckwheat. Or only millet flour. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [7. 3. Adding starter and salt Copy](https://sourdoughmania.com/topics/7-3-adding-starter-and-salt-copy/) - The gelled psyllium should look like this. Now let’s add your starter and salt. Then mix well.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [7. 2. Making psyllium gel Copy](https://sourdoughmania.com/topics/7-2-making-psyllium-gel-copy/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [7. 1. Introduction and recipe for Pizza Copy](https://sourdoughmania.com/topics/7-1-introduction-and-recipe-for-pizza-copy/) - This sourtastic gf pizza will make your day, evening. Perfect for lunch or dinner, and anywhere in between. Share it with yourself, your loved ones, your friends. Sourtastic pizza recipe 10 g of psyllium husks (5 %)300 g of water (150 %)10 g of puffy gf starter (5 % – more or less, just make sure - [BAKING SCHEDULE FOR FOCACCIA Copy](https://sourdoughmania.com/topics/baking-schedule-for-focaccia-copy/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [6. 12. Cutting into it Copy](https://sourdoughmania.com/topics/6-12-cutting-into-it-copy/) - Let’s see how this crunchy focaccia looks inside. Look at those beautiful bubbles. Enjoy your delicious gluten-free focaccia.FERMENTED TIP: Store your focaccia with the cut side down on a wooden board on the first day. Then place it in an air-tight container if it lasts that long. *No part of this course may be reproduced, - [6. 11. Cooling down Copy](https://sourdoughmania.com/topics/6-11-cooling-down-copy/) - Place the baked focaccia on a cooling rack and leave it there to cool well. If you can resist! Look how crunchy it is! *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [6. 10. Baking Copy](https://sourdoughmania.com/topics/6-10-baking-copy/) - Bake in a preheated oven (upper and lower heater no fan) at 240 degrees C (464 F) for the first 15 minutes. Then lower the temperature to 210 degrees (410 F) and bake for another 30-40 minutes. So the surface gets a nice golden brown color. FERMENTED TIP: Not all ovens are the same. Get to - [6. 9. Shaping and topping before the bake Copy](https://sourdoughmania.com/topics/6-9-shaping-and-topping-before-the-bake-copy/) - When the dough has sufficiently risen, it will plump up a bit, increase in size. It will have that puffy sponge-like consistency. Pour some more olive oil on top, the fatter the better. Spread the oil across the surface. Make indents with your finger tips. Press well. All the way to the bottom. Like playing - [6. 8. Proofing in the tray Copy](https://sourdoughmania.com/topics/6-8-proofing-in-the-tray-copy/) - Cover your tray well and leave at room temperature. FERMENTED TIP: You can place the tray after an hour or 2 also in your fridge for longer fermentation.FERMENTED NOTE: You can also use my planet-friendly and reusable sourtastic proofing cap to cover your baking tray. Click HERE and get yours. *No part of this course - [6. 7. Spreading the dough in the tray Copy](https://sourdoughmania.com/topics/6-7-spreading-the-dough-in-the-tray-copy/) - Spread the dough gently across your baking tray. Use your wet/piled hands. Pour some more olive oil on top. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [6. 6. Preparing your baking tray Copy](https://sourdoughmania.com/topics/6-6-preparing-your-baking-tray-copy/) - Line your baking tray with wet parchment paper. Place some olive oil on the bottom. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [6. 5. Mixing Copy](https://sourdoughmania.com/topics/6-5-mixing-copy/) - I like to use a wooden or metal spoon first. When it’s no longer possible to use a spoon, I mix with my hands. The structure should look like this. It has a sponge-like consistency, it’s not extensible but it’s still soft. If it sticks to your hands, wet them a bit. The focaccia dough - [6. 4. Adding flour Copy](https://sourdoughmania.com/topics/6-4-adding-flour-copy/) - Now add your flour to the mixture. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [6. 3. Adding starter and salt Copy](https://sourdoughmania.com/topics/6-3-adding-starter-and-salt-copy/) - The gelled psyllium should look like this. Now let’s add your starter and salt. Then mix well.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [6. 2. Making psyllium gel Copy](https://sourdoughmania.com/topics/6-2-making-psyllium-gel-copy/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [6. 1. Introduction and recipe for Focaccia Copy](https://sourdoughmania.com/topics/6-1-introduction-and-recipe-for-focaccia-copy/) - Here you find the recipe and the procedure for a crunchy and yummy focaccia - the true star of every party or every day. It disappears way sooner than you make it. Focaccia recipe (for a round baking tin, 25cm diameter) 10 g of psyllium husks (5 %)300 g of water (136 % or more - [BAKING SCHEDULE FOR BREAD Copy](https://sourdoughmania.com/topics/baking-schedule-for-bread-copy/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [5. 14. Cutting into it and storing Copy](https://sourdoughmania.com/topics/5-14-cutting-into-it-and-storing-copy/) - When the bread has cooled well, you can cut into it. I store it on day 1 with the cut side facing downwards on a wooden board. On day 2, I place it in a cotton or linen bag. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [5. 13. Cooling down Copy](https://sourdoughmania.com/topics/5-13-cooling-down-copy/) - Place your bread on a cooling rack. How to check if it’s baked? Nock on the bottom, if it sounds hollow, it’s done. Cool it for at least 2 hours or more. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [5. 12. Baking Copy](https://sourdoughmania.com/topics/5-12-baking-copy/) - In a preheated oven at 240 degrees C (464 F) (upper and lower heat no fan) heat your baking dish or a flat baking tray. Transfer your dough into a preheated dish and bake for the first 15 minutes covered or with steam at 240 C (464 F). Then uncover or remove your source of - [5. 11. Scoring Copy](https://sourdoughmania.com/topics/5-11-scoring-copy/) - When the dough has risen aka the content of the banneton has increased and become puffy and spongy, it’s time for the next step. You need to score the dough before baking to enable the built in gasses to escape and don’t let the dough find its own weak spot. Before you score your dough, - [5. 10. Your fridge is your best friend Copy](https://sourdoughmania.com/topics/5-10-your-fridge-is-your-best-friend-copy/) - After an hour or two, you can put your banneton into the fridge for a longer fermentation.FERMENTED TIP: You can also leave it at room temperature. When it’s ready and sufficiently proved, bake it. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public - [5. 9. Final proofing Copy](https://sourdoughmania.com/topics/5-9-final-proofing-copy/) - Transfer your batard to the banneton so the seam is facing up. You can lightly dust a bit of flour on the edges. Cover well and leave at room temperature. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap you see in the video. Click HERE and get yours.A bundle of - [5. 8. Shaping the dough into a batard Copy](https://sourdoughmania.com/topics/5-8-shaping-the-dough-into-a-batard-copy/) - On a lightly moistened surface spread the dough into a rectangle, then flatten it gently a bit. Then roll it towards you so the seam is on the bottom. FERMENTED TIP #1: If the seam opens up, moisten it lightly with water then glue it together.FERMENTED TIP #2: To shape the dough into a ball/boule, - [5. 7. Preparing your banneton Copy](https://sourdoughmania.com/topics/5-7-preparing-your-banneton-copy/) - Evenly dust your banneton with a gluten-free flour of your choice. FERMENTED TIP: I like to use rice flour and millet flour. To clean your banneton, simply remove excess flour. You can also use a brush to do this. Then dry it completely. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and - [5. 6. Proofing in a container Copy](https://sourdoughmania.com/topics/5-6-proofing-in-a-container-copy/) - Use a transparent rectangular container. Thus you’ll be able to see the dough rising. Noticing small bubbles on the bottom and the volume change. Cover it. Due to the shape of the container, you’ll be able to shape the dough easier later. Leave at room temperature. Proof so the dough increases in size for about - [5. 5. Mixing Copy](https://sourdoughmania.com/topics/5-5-mixing-copy/) - I like to use a wooden or metal spoon first. The structure of the dough is different than with the gluten flour. The dough is not elastic nor extensible. The structure resembles a sponge. When you no longer can mix with a spoon, use your hands. The structure should look like this. It has a - [5. 4. Adding flour and seeds if desired Copy](https://sourdoughmania.com/topics/5-4-adding-flour-and-seeds-if-desired-copy/) - Add flour to the mixture. In this step you can also add seeds. About 10 % up to 20 % to the four weight. You can soak your seeds overnight in the water with added starter. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, - [5. 3. Adding starter and salt Copy](https://sourdoughmania.com/topics/5-3-adding-starter-and-salt-copy/) - The gelled psyllium should look like this. Now add your starter, salt and mix well. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [5. 2. Making psyllium gel Copy](https://sourdoughmania.com/topics/5-2-making-psyllium-gel-copy/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other - [5. 1. Introduction and Master Recipe for Millet Bread Copy](https://sourdoughmania.com/topics/5-1-introduction-and-master-recipe-for-millet-bread-copy/) - The procedure here you can use for almost any kind of bread. Let it be a good foundation for further baking explorations. 100% Millet Bread Recipe 9 g of psyllium husks (5 %)250 g water (147 % or more if needed)30 g of puffy gluten-free starter (17 % - more or less, just make sure - [4. 14. The end is the new beginning Copy](https://sourdoughmania.com/topics/4-14-the-end-is-the-new-beginning-copy/) - Wow, so we’ve created your first gluten-free sourdough starter together! What sourtastic news! Now let’s name it, so it will stay with you as long as you want it. I wish that your sourdough baking becomes a pleasure, time for you and an opportunity to create something healthy for yourself or for your dear ones - [4. 13. How much starter to use in a recipe Copy](https://sourdoughmania.com/topics/4-13-how-much-starter-to-use-in-a-recipe-copy/) - The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe and it smells great and is - [4. 12. How much starter you need to leave behind in the jar before you feed it Copy](https://sourdoughmania.com/topics/4-12-how-much-starter-you-need-to-leave-behind-in-the-jar-before-you-feed-it-copy/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. Cover with a lid, and leave at room temperature for an hour. - [4. 11. How to store your starter Copy](https://sourdoughmania.com/topics/4-11-how-to-store-your-starter-copy/) - If you bake every day, you can leave it at room temperature. Otherwise, fear not, it will patiently wait for you in the fridge. Just make sure you feed it well, make it even a bit thicker than usual. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [4. 10. Name your starter Copy](https://sourdoughmania.com/topics/4-10-name-your-starter-copy/) - After you’ve created your starter, give it a name. Thus you’ll take better care of it and establish a special bond with it. I’m sure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [4. 9. SOS step Copy](https://sourdoughmania.com/topics/4-9-sos-step-copy/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [4. 8. What’s the smell, taste, consistency of a good starter Copy](https://sourdoughmania.com/topics/4-8-whats-the-smell-taste-consistency-of-a-good-starter-copy/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. FERMENTED NOTE: If you notice an acetone smell, do the SOS step. If needed, repeat it. *No part of - [4. 7. When is your starter ready Copy](https://sourdoughmania.com/topics/4-7-when-is-your-starter-ready-copy/) - Your starter is ready when it reaches a dome shape, becomes puffy, it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after the feeding. Your starter is ready when you can hear bubbles cracking when you mix it. *No part - [4. 6. If there’s no activity (repeat Day 4-Day 5) Copy](https://sourdoughmania.com/topics/4-6-if-theres-no-activity-repeat-day-4-day-5-copy/) - If needed, repeat Day 4 and Day 5, if nothing happens in the jar. It’s also possible to leave the mixture unattended for 2 days. Sometimes this helps and the mixture becomes alive. Then after that you can do the same as on Day 4. FERMENTED TIP #1: All quantities are just approximate, pay attention - [4. 5. Day 5 (RT) Copy](https://sourdoughmania.com/topics/4-5-day-5-rt-copy/) - Add 20 g of water to the jar, and mix. Then add 25 g of millet flour. Mix, cover, and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [4. 4. Day 4 (RT) Copy](https://sourdoughmania.com/topics/4-4-day-4-rt-copy/) - Remove almost everything from the jar and use it in the pancakes recipe. Leave a minimum amount in the jar, just tiny remnants on the bottom. Then add 15 g of water, 20 g of millet flour. Mix well, clean the sides. Cover, and leave at room temperature. FERMENTED NOTE #1: The starter can have - [4. 3. Day 3 (RT) Copy](https://sourdoughmania.com/topics/4-3-day-3-rt-copy/) - By now, you should be able to see some activity in the jar, like small bubbles. If they aren’t there yet, just be patient. My millet starter was ready after 3 days. But depending on the room and flour, it might take a bit longer where you live. So again add 15 g of water, - [12. 12. Characteristics of gluten-free flour](https://sourdoughmania.com/topics/12-12-characteristics-of-gluten-free-flour-2/) - The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but is not necessary. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, - [12. 13. Is this in-depth, but simplified masterclass just the right for you](https://sourdoughmania.com/topics/12-13-is-this-in-depth-but-simplified-masterclass-just-the-right-for-you-2/) - Most definitely, if you want to learn gluten-free baking in the simplest way possible. With short and precise videos that don’t take much of your time nor effort. Your gluten-free sourdough baking will be organized so you can fit it into your daily schedule. So you become the boss, not your gluten-free starter. WIth less - [12. 9. Does your bread rise too slow](https://sourdoughmania.com/topics/12-9-does-your-bread-rise-too-slow-2/) - Check your starter activity, was it puffy and bubbly before use? Was your dough left at room temperature for enough time? Did you use too much psyllium? Perhaps there's a lower water amount in the dough, causing it to rise slower. To speed up the process, use warmer ingredients and more starter. To delay it, - [12. 10. How to plan your bakes](https://sourdoughmania.com/topics/12-10-how-to-plan-your-bakes-2/) - Check baking schedules with every recipe. Use a smaller amount of starter (1-5 percent), cold water, then mix the dough before going to work. When coming back, shape the dough or bake it if you put it in the baking tin in the morning. *No part of this course may be reproduced, copied, or redistributed - [12. 11. Different types of gluten free flours](https://sourdoughmania.com/topics/12-11-different-types-of-gluten-free-flours-2/) - Different types of gluten free flours behave differently.Check every flour you use with a lower amount of water. Then add it gradually. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [4. 2. Day 2 (RT) Copy](https://sourdoughmania.com/topics/4-2-day-2-rt-copy/) - Add 10 g of water to the jar, mix, and then add 15 g of millet flour. Mix well, clean the sides. Then cover and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [12. 6. Is your crumb too wet and sticky](https://sourdoughmania.com/topics/12-6-is-your-crumb-too-wet-and-sticky-2/) - Perhaps your flour doesn’t absorb as much water as stated in the recipe, lower the amount next time. You can also bake longer at lower temperatures. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [12. 7. Is there too much water in the dough](https://sourdoughmania.com/topics/12-7-is-there-too-much-water-in-the-dough-2/) - If you notice too much water in the dough, you can add more flour and if needed more salt. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [12. 8. Using the fridge](https://sourdoughmania.com/topics/12-8-using-the-fridge-2/) - WIth longer fermentation also in the fridge, the digestibility and the bioavailability of minerals and vitamins are improved. Before placing the dough in the fridge, make sure it was at room temperature for enough time and has increased in size a bit. You can place the dough container or fermented batter or shaped dough in - [12. 3. Mixing the dough](https://sourdoughmania.com/topics/12-3-mixing-the-dough-2/) - Always add water gradually, moisten your hand in between. Seeds and nuts need to be added with flour. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is - [12. 4. When is the dough ready to be shaped or baked](https://sourdoughmania.com/topics/12-4-when-is-the-dough-ready-to-be-shaped-or-baked-2/) - When the dough increases in size by 20-30 percent, you can shape it. The dough structure will resemble a puffy sponge. Also before baking, the structure will be like this. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [12. 5. Flying crust or big hole under the crust](https://sourdoughmania.com/topics/12-5-flying-crust-or-big-hole-under-the-crust-2/) - Perhaps there’s too much water for your flour. Or the dough has been proved too long and started to collapse. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this - [11. 17. SOS step](https://sourdoughmania.com/topics/11-17-sos-step-2-2/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [12. 1. Comparison between gluten and gluten-free sourdough baking](https://sourdoughmania.com/topics/12-1-comparison-between-gluten-and-gluten-free-sourdough-baking-2/) - When the flour contains gluten, the dough will be elastic and extensible. When there’s no gluten, you can use psyllium husks to achieve that sponge-like structure. Gluten-free dough also doesn't rise as much as its gluten counterpart. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [12. 2. Psyllium as a binder](https://sourdoughmania.com/topics/12-2-psyllium-as-a-binder-2/) - Use psyllium husks, they act as a binder. However, don’t leave it to soak for too long, 10-15 minutes maximum. If there’s too much psyllium, the dough can’t rise well. An optimum amount is between 5-7 percent based on the total flour amount. FERMENTED NOTE: For more information about using psyllium, see the Sourtastic bonus HERE. - [11. 14. If you need a larger amount of starter](https://sourdoughmania.com/topics/11-14-if-you-need-a-larger-amount-of-starter-2/) - Take one larger jar, and place almost all the starter from the small one in it. Then add at least a double portion of flour and the appropriate amount of water to get a nice and thick structure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [11. 15. Do you have too much starter](https://sourdoughmania.com/topics/11-15-do-you-have-too-much-starter-2/) - You can make sourtastic pancakes or banana bread. You can also dilute it with water and water your plants. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [11. 16. My gluten-free starter feeding schedule](https://sourdoughmania.com/topics/11-16-my-gluten-free-starter-feeding-schedule-2/) - I’ve tried two methods and they both work. Choose the one that suits you most. Method 1: I place my jar with a minimum amount of starter in it in the fridge. A few hours (4-7) I take the jar from the fridge and add for example 15 g water and 20 g of millet - [4. 1. Day 1 (RT) Copy](https://sourdoughmania.com/topics/4-1-day-1-rt-copy/) - In a clean jar, mix 10 g of water, and 15 g of millet flour. Mix with the handle, and make sure it’s thick. If needed, adjust the flour/water ratio. Clean the sides of the jar. Then cover and leave at room temperature. FERMENTED TIP #1: The amounts given are just approximates. Keep an eye - [11. 11. How much starter you need to leave behind in the jar](https://sourdoughmania.com/topics/11-11-how-much-starter-you-need-to-leave-behind-in-the-jar-2/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. I make a slight dome-like shape on top. *No part of this - [11. 12. How long do you need to leave the starter at room temperature before placing it back into the fridge](https://sourdoughmania.com/topics/11-12-how-long-do-you-need-to-leave-the-starter-at-room-temperature-before-placing-it-back-into-the-fridge-2/) - After feeding, I close the lid, place a rubber band to mark the edge, and then leave at room temperature for about an hour. Then store it in the fridge. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [11. 13. How long can you keep your starter in the fridge](https://sourdoughmania.com/topics/11-13-how-long-can-you-keep-your-starter-in-the-fridge-2/) - Well fed sourdough starter will wait for you in the fridge for at least a few weeks. But after this cold rest, do at least one sos-step or two. FERMENTED TIP: I’ve successfully revived a starter kept in the fridge for more than 2 months with 1-3 feedings/sos steps. *No part of this course may - [11. 8. What’s the smell, taste, consistency of a good starter](https://sourdoughmania.com/topics/11-8-whats-the-smell-taste-consistency-of-a-good-starter-2/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available - [11. 9.When is your starter ready](https://sourdoughmania.com/topics/11-9-when-is-your-starter-ready-2/) - Your starter is ready when you can hear bubbles cracking when you mix it, when it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after feeding. *No part of this course may be reproduced, copied, or redistributed in any other - [11. 10. How much starter to use in a recipe](https://sourdoughmania.com/topics/11-10-how-much-starter-to-use-in-a-recipe-2/) - It’s not set, follow this rule. The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe - [11. 5. Common issues](https://sourdoughmania.com/topics/11-5-common-issues-2/) - Sometimes flour and water separate, this happens when there’s too much water in the starter. If your starter is not in use for a long time and has been stored in the fridge, the surface can become covered in kahm. This is a thin layer, a pellicle formed by yeast and lactic acid bacteria. It - [11. 6. Has mold formed on top of your gluten-free starter](https://sourdoughmania.com/topics/11-6-has-mold-formed-on-top-of-your-gluten-free-starter-2/) - If your gluten-free starter is still young or hasn’t been used for a long time, mold can form on top of it. If it’s gray, red, black or you can see its spores, throw your starter away and start anew. Bad starter stinks (like something rotten, old cheese, fungus, rotten eggs etc.), sometimes also like - [11. 7. Utensils](https://sourdoughmania.com/topics/11-7-utensils-2/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn't matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [11. 2. What kind of water you need to use](https://sourdoughmania.com/topics/11-2-what-kind-of-water-you-need-to-use-2/) - Your water needs to be of room temperature, you can also leave it to stand for a while. You can also use filtered water at the beginning. When your starter becomes older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water. *No - [11. 3. Room temperature](https://sourdoughmania.com/topics/11-3-room-temperature-2/) - Appropriate temperatures range from 22 to 25 degrees Celsius (71 F to 77 F). The lower the temperature, the longer it takes for the starter to be activated. The higher it gets, the fastest your starter will be. But not more than 30 degrees C (86 F). Just be patient. *No part of this course - [11. 4. Do you need to add sugar, honey, fruit or vegetables to your first gluten-free starter](https://sourdoughmania.com/topics/11-4-do-you-need-to-add-sugar-honey-fruit-or-vegetables-to-your-first-gluten-free-starter-2/) - You don't need to add anything, the flour contains all necessary ingredients to start the fermentation process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita - [10. 7. Assembling](https://sourdoughmania.com/topics/10-7-assembling-2/) - Smear your sourtastic pancakes with your prefered jam or chocolate spread, roll, and enjoy. FERMENTED TIP: If you want, decrease the liquid amount by 30 g and add 1 egg as a binder. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [BAKING SCHEDULE FOR PANCAKES](https://sourdoughmania.com/topics/baking-schedule-for-pancakes-2/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [11. 1 Characteristics of gluten-free flour](https://sourdoughmania.com/topics/11-1-characteristics-of-gluten-free-flour-2/) - The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but not necessarily. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, consider - [10. 4. Fermenting the batter](https://sourdoughmania.com/topics/10-4-fermenting-the-batter-2/) - Cover the batter well, leave at room temperature for about 3-4 hours. Then you can place it in the fridge overnight for longer fermentation. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [10. 5. Adding additional liquid (if needed)](https://sourdoughmania.com/topics/10-5-adding-additional-liquid-if-needed-2/) - Next day, when the batter has increased in size and looks nice and puffy, add some more liquid to dilute it a bit. See the structure in the video. FERMENTED TIP: You can also make thick American style pancakes. In this case, don’t thin the batter. Use a wet/oiled spoon or ladle to transfer the batter - [10. 6. Cooking](https://sourdoughmania.com/topics/10-6-cooking-2/) - Cook them in a preheated frying pan over medium heat. Use butter or oil. FERMENTED TIP: Use a non-stick pan and enough fat, and a big spatula to flip the pancakes. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [3. 6. Room temperature Copy](https://sourdoughmania.com/topics/3-6-room-temperature-copy-2/) - Appropriate temperatures range from 22-25 C (71-77 F). With lower temperatures, it takes longer for the starter to be active. With higher, it will be faster. But not more than 30 degrees C (86 F). Just be patient. FERMENTED TIP: You can also use warm water to speed up the process if your kitchen is cold. - [9. 11. Cutting into it](https://sourdoughmania.com/topics/9-11-cutting-into-it-2/) - When your cornbread is well cooled down, it’s time to slice into it. You will be surprised by its yellow sunny crumb. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [BAKING SCHEDULE FOR CORNBREAD](https://sourdoughmania.com/topics/baking-schedule-for-cornbread-2/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [10. 1. Introduction and recipe for Pancakes](https://sourdoughmania.com/topics/10-1-introduction-and-recipe-for-pancakes-2/) - So delicious, yet so easy to make. In case your starter piles up, make these yummy pancakes. Pancakes Recipe without Psyllium Husks (for about 3-4 thin pancakes, adjust quantities if you want more pancakes) 30 g of puffy gf starter55 g of oat/almond milk/regular full fat milk65 g of finely ground millet/buckwheat floursalt (next day) - [10. 2. Making psyllium gel in oat milk](https://sourdoughmania.com/topics/10-2-making-psyllium-gel-in-oat-milk-2/) - Soak psyllium husks in oat milk/regular milk or any other plant-based milk, mix, and leave to stand for about 10-15 minutes.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in - [10. 3. Adding other ingredients](https://sourdoughmania.com/topics/10-3-adding-other-ingredients-2/) - Then add starter, salt, turmeric and mix. Then add flour too, and mix well. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. - [9. 8. Final proofing](https://sourdoughmania.com/topics/9-8-final-proofing-2/) - When the cornbread is risen enough, it grows in size as you can see in the video. The edges are nicely rounded. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [9. 9. Baking](https://sourdoughmania.com/topics/9-9-baking-2/) - Bake in a preheated oven (upper and lower heat, no fan) at 200 C (392 F) for about 45-50 minutes. So the crust gets a nice golden brown color. FERMENTED TIP: Not all ovens are the same. Get to know yours. And if needed, lower the temperature accordingly. And bake longer. *No part of this course - [9. 10. Cooling down](https://sourdoughmania.com/topics/9-10-cooling-down-2/) - After the bake, place the cornbread on a cooling rack and leave it there for at least an hour or two. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [9. 5. Mixing](https://sourdoughmania.com/topics/9-5-mixing-2/) - Use a spoon to combine all the ingredients together without lumps or dry parts. The dough/batter will be quite soft. FERMENTED TIP: If it’s too thick, add some more milk. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [9. 6. Preparing the baking tin](https://sourdoughmania.com/topics/9-6-preparing-the-baking-tin-2/) - Line the baking tin with wet parchment paper. FERMENTED TIP: Wet your parchment paper, then squeeze the water out of it. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this - [9. 7. Spreading the batter in the tin](https://sourdoughmania.com/topics/9-7-spreading-the-batter-in-the-tin-2/) - Spread the mixture into the tin, level with a spatula. Cover well, and leave at room temperature to proof and increase in size. After 3-4 hours, you can place the tin into the fridge for a longer fermentation. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap. Click HERE and get - [3. 5. What kind of water you need to use Copy](https://sourdoughmania.com/topics/3-5-what-kind-of-water-you-need-to-use-copy-2/) - Your water needs to be of room temperature, you can also leave it to stand for a while. Or you can use filtered water at the beginning. When your starter is older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water for - [BAKING SCHEDULE FOR BUCKWHEAT BREAD](https://sourdoughmania.com/topics/baking-schedule-for-buckwheat-bread-2/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [9. 1. Introduction and recipe for Cornbread](https://sourdoughmania.com/topics/9-1-introduction-and-recipe-for-cornbread-2/) - Sunshine sunshine yellow, and let’s sing together :) This bright crumb will make your day, I bet. And it’s super easy to make too. Cornbread Recipe (for a rectangular baking tin: 4 cm height, 14 cm width, 22 cm length) 5 g of psyllium husks (3 %)360 g of oat/almond milk/full fat milk (211 %)30 g - [9. 2. Making psyllium gel in milk](https://sourdoughmania.com/topics/9-2-making-psyllium-gel-in-milk-2/) - Soak psyllium husks in milk, mix, and leave to stand for about 10-15 minutes. FERMENTED NOTE: If you’re celiac, please check that the oat milk is gluten-free on the label. Or you can use almond or rice. FERMENTED TIP: You can also use regular milk or any other type of plant-based milk. *No part of this - [9. 3. Adding starter and salt](https://sourdoughmania.com/topics/9-3-adding-starter-and-salt-2/) - The structure of the psyllium gel looks like this. Then add starter, salt and mix again. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [9. 4. Adding flour and other ingredients](https://sourdoughmania.com/topics/9-4-adding-flour-and-other-ingredients-2/) - Add corn flour, cornmeal/polenta, melted butter or oil. FERMENTED NOTE #1: Use flour, not cornstarch. Very finely ground whole corn.FERMENTED NOTE #2: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in - [8. 9. Baking](https://sourdoughmania.com/topics/8-9-baking-2/) - In a preheated oven at 240 degrees C (464 F) (upper and lower heat no fan) bake 15 minutes with steam. Then lower the temperature to 200 degrees C (392 F) and bake for another 45-50 minutes so the bread gets a nice golden brown color. FERMENTED NOTE: This baking time applies only to small - [8. 10. Cooling down](https://sourdoughmania.com/topics/8-10-cooling-down-2/) - Place the baked buckwheat bread on a cooling rack for at least 2 hours. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. - [8. 11. Slicing into it](https://sourdoughmania.com/topics/8-11-slicing-into-it-2/) - Let’s see what the crumb looks like. It’s nice and soft. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [8. 7. Proofing in the tin](https://sourdoughmania.com/topics/8-7-proofing-in-the-tin-2/) - Spread the mixture into the tin, level with a spatula. Cover well, and leave at room temperature to proof and increase in size. FERMENTED TIP: After 3-4 hours, you can place the tin into the fridge for a longer fermentation. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap yto cover the - [8. 8. Scoring](https://sourdoughmania.com/topics/8-8-scoring-2/) - When the dough has sufficiently risen, it looks increased and puffy, spongy. Score the dough on top under a 45-degree angle about 1 cm deep. FERMENTED NOTE: For easier scoring, check my handmade sourtastic scoring knife, click HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [3. 4. What flour starts the fastest Copy](https://sourdoughmania.com/topics/3-4-what-flour-starts-the-fastest-copy-2/) - From my experience, millet is the fastest, then buckwheat (which tends to get a pinkish shade, but this is normal), then corn. Others report a quick start also with teff. When you start with one type of flour, use it also for later feedings. Don’t change your starter’s diet :) But you can use one - [8. 4. Adding flour and toasted and chopped walnuts](https://sourdoughmania.com/topics/8-4-adding-flour-and-toasted-and-chopped-walnuts-2/) - Add flour and toasted and chopped walnuts into the bowl. FERMENTED TIP: Over medium heat, toast walnuts in a hot pan without added oil nor fat until they start to smell deliciously fragrant. Then chop them into smaller pieces. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [8. 5. Mixing](https://sourdoughmania.com/topics/8-5-mixing-2/) - Use a spoon to combine all the ingredients together without lumps or dry parts. This dough will be on the soft side. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [8. 6. Preparing your baking tin](https://sourdoughmania.com/topics/8-6-preparing-your-baking-tin-2/) - Grease your tin really well, traditional butter or solid coconut oil works best. Vegetable oil slides down the sides.FERMENTED NOTE: To be on the safe side, use wet parchment paper. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [7. 13. How does the crust look inside](https://sourdoughmania.com/topics/7-13-how-does-the-crust-look-inside-2/) - This is how our pizza looks, and check this soft crust, wow. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights - [BAKING SCHEDULE FOR PIZZA](https://sourdoughmania.com/topics/baking-schedule-for-pizza-2/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Lunch Take your - [8. 1. Introduction and recipe for Buckwheat Bread](https://sourdoughmania.com/topics/8-1-introduction-and-recipe-for-buckwheat-bread-2/) - Buckwheat and walnuts are a match made in heaven. Trust me and try this recipe. Buckwheat Bread with Walnuts - Recipe (for a baking tin = 8 cm height, 9 cm width, 13 cm length) 7 g of psyllium husks (5 %)260 g of water (173 % or a bit less)20 g of puffy gf - [8. 2. Making psyllium gel](https://sourdoughmania.com/topics/8-2-making-psyllium-gel-2/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [8. 3. Adding starter and salt](https://sourdoughmania.com/topics/8-3-adding-starter-and-salt-2/) - The gelled psyllium should look like this. Now let’s add your starter and salt. Then mix well.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [7. 11. Baking](https://sourdoughmania.com/topics/7-11-baking-2/) - Preheat your oven to the highest temperature your oven can reach. Use the upper and lower heater. At the same place you can preheat a low baking tray that you turned around. At 280 C (536 F), the estimated bake time is 13 minutes. At 250 C (482 F), about 18 minutes. FERMENTED TIP #1: - [7. 12. Cooling down](https://sourdoughmania.com/topics/7-12-cooling-down-2/) - Place your pizza on a cooling rack and leave it there a bit to stabilize. Then top it with fresh basil. Enjoy and repeat the process with the other pizza ball. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [7. 8. Spreading the pizza balls a bit more](https://sourdoughmania.com/topics/7-8-spreading-the-pizza-balls-a-bit-more-2/) - Gently take one flatten pizza ball, and place it on a slightly wet parchment paper. Then flatten it and spread it a bit more. And keep in mind to preserve the edge. Leave to rest for about 10 minutes. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [7. 9. Final shaping](https://sourdoughmania.com/topics/7-9-final-shaping-2/) - Flatten the ball once more by pressing your fingertips into the dough. You can flour the surface gently. Keep the edge in mind to preserve it. It shouldn't be too thick as it will puff up during the bake. The bottom/crust should be as thin as possible but it won’t be as thin as with - [7. 10. Toppings](https://sourdoughmania.com/topics/7-10-toppings-2/) - Spread your preferred tomato sauce, sprinkle with grated cheese and ripped mozzarella. Less is more. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [3. 3. Characteristics of gluten-free flour Copy](https://sourdoughmania.com/topics/3-3-characteristics-of-gluten-free-flour-copy-2/) - The name says it all. There’s no gluten, no extensibility nor elasticity in the dough. It usually soaks up more water. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. Perhaps consider purchasing your own stone mill. So your - [7. 5. Mixing](https://sourdoughmania.com/topics/7-5-mixing-2/) - I like to use a wooden or metal spoon first. When it’s no longer possible to use a spoon, I mix with my hands. You can also squeeze it like this. If it’s too thick, add a bit of water. Pizza dough can be a bit wetter than bread dough. The structure should look like - [7. 6. Shaping the dough into balls and slight spreading](https://sourdoughmania.com/topics/7-6-shaping-the-dough-into-balls-and-slight-spreading-2/) - Use a larger transparent rectangular container. Divide the dough into two pieces and shape them into a ball. Gently flatten it to spread it a bit. Place the balls into a container so they have enough space. Cover well and leave at room temperature. FERMENTED TIP #1: This step is important and will enable you - [7. 7. Proofing in the container](https://sourdoughmania.com/topics/7-7-proofing-in-the-container-2/) - Proof the pizza balls so their volume increases in size. When looking at the bottom, you’ll be able to see bubbles. The dough puffs up a bit and becomes spongy. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [7. 3. Adding starter and salt](https://sourdoughmania.com/topics/7-3-adding-starter-and-salt-2/) - The gelled psyllium should look like this. Now let’s add your starter and salt. Then mix well.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [7. 4. Adding both flours](https://sourdoughmania.com/topics/7-4-adding-both-flours-2/) - Add both types of flour to the bowl. FERMENTED TIP: You can also use brown rice flour instead of buckwheat. Or only millet flour. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [6. 11. Cooling down](https://sourdoughmania.com/topics/6-11-cooling-down-2/) - Place the baked focaccia on a cooling rack and leave it there to cool well. If you can resist! Look how crunchy it is! *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [6. 12. Cutting into it](https://sourdoughmania.com/topics/6-12-cutting-into-it-2/) - Let’s see how this crunchy focaccia looks inside. Look at those beautiful bubbles. Enjoy your delicious gluten-free focaccia.FERMENTED TIP: Store your focaccia with the cut side down on a wooden board on the first day. Then place it in an air-tight container if it lasts that long. *No part of this course may be reproduced, - [BAKING SCHEDULE FOR FOCACCIA](https://sourdoughmania.com/topics/baking-schedule-for-focaccia-2/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [7. 1. Introduction and recipe for Pizza](https://sourdoughmania.com/topics/7-1-introduction-and-recipe-for-pizza-2/) - This sourtastic gf pizza will make your day, evening. Perfect for lunch or dinner, and anywhere in between. Share it with yourself, your loved ones, your friends. Sourtastic pizza recipe 10 g of psyllium husks (5 %)300 g of water (150 %)10 g of puffy gf starter (5 % – more or less, just make sure - [7. 2. Making psyllium gel](https://sourdoughmania.com/topics/7-2-making-psyllium-gel-2/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [3. 2. Utensils Copy](https://sourdoughmania.com/topics/3-2-utensils-copy-2/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn't matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [6. 8. Proofing in the tray](https://sourdoughmania.com/topics/6-8-proofing-in-the-tray-2/) - Cover your tray well and leave at room temperature. FERMENTED TIP: You can place the tray after an hour or 2 also in your fridge for longer fermentation.FERMENTED NOTE: You can also use my planet-friendly and reusable sourtastic proofing cap to cover your baking tray. Click HERE and get yours. *No part of this course - [6. 9. Shaping and topping before the bake](https://sourdoughmania.com/topics/6-9-shaping-and-topping-before-the-bake-2/) - When the dough has sufficiently risen, it will plump up a bit, increase in size. It will have that puffy sponge-like consistency. Pour some more olive oil on top, the fatter the better. Spread the oil across the surface. Make indents with your finger tips. Press well. All the way to the bottom. Like playing - [6. 10. Baking](https://sourdoughmania.com/topics/6-10-baking-2/) - Bake in a preheated oven (upper and lower heater no fan) at 240 degrees C (464 F) for the first 15 minutes. Then lower the temperature to 210 degrees (410 F) and bake for another 30-40 minutes. So the surface gets a nice golden brown color. FERMENTED TIP: Not all ovens are the same. Get to - [6. 5. Mixing](https://sourdoughmania.com/topics/6-5-mixing-2/) - I like to use a wooden or metal spoon first. When it’s no longer possible to use a spoon, I mix with my hands. The structure should look like this. It has a sponge-like consistency, it’s not extensible but it’s still soft. If it sticks to your hands, wet them a bit. The focaccia dough - [6. 6. Preparing your baking tray](https://sourdoughmania.com/topics/6-6-preparing-your-baking-tray-2/) - Line your baking tray with wet parchment paper. Place some olive oil on the bottom. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [6. 7. Spreading the dough in the tray](https://sourdoughmania.com/topics/6-7-spreading-the-dough-in-the-tray-2/) - Spread the dough gently across your baking tray. Use your wet/piled hands. Pour some more olive oil on top. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [6. 2. Making psyllium gel](https://sourdoughmania.com/topics/6-2-making-psyllium-gel-2/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [6. 3. Adding starter and salt](https://sourdoughmania.com/topics/6-3-adding-starter-and-salt-2/) - The gelled psyllium should look like this. Now let’s add your starter and salt. Then mix well.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [6. 4. Adding flour](https://sourdoughmania.com/topics/6-4-adding-flour-2/) - Now add your flour to the mixture. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [3. 1. Introduction Copy](https://sourdoughmania.com/topics/3-1-introduction-copy/) - Warmest sourdough greetings, I’m so excited you want to make your first gluten-free sourdough starter. Let me show you how simple this can be. You’ll learn what utensils you need. What the characteristics of gluten-free flours are, and which one is the fastest to start. What the right temperature is and what kind of water - [5. 14. Cutting into it and storing](https://sourdoughmania.com/topics/5-14-cutting-into-it-and-storing-3/) - When the bread has cooled well, you can cut into it. I store it on day 1 with the cut side facing downwards on a wooden board. On day 2, I place it in a cotton or linen bag. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [BAKING SCHEDULE FOR BREAD](https://sourdoughmania.com/topics/baking-schedule-for-bread-3/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [6. 1. Introduction and recipe for Focaccia](https://sourdoughmania.com/topics/6-1-introduction-and-recipe-for-focaccia-2/) - Here you find the recipe and the procedure for a crunchy and yummy focaccia - the true star of every party or every day. It disappears way sooner than you make it. Focaccia recipe (for a round baking tin, 25cm diameter) 10 g of psyllium husks (5 %)300 g of water (136 % or more - [5. 11. Scoring](https://sourdoughmania.com/topics/5-11-scoring-3/) - When the dough has risen aka the content of the banneton has increased and become puffy and spongy, it’s time for the next step. You need to score the dough before baking to enable the built in gasses to escape and don’t let the dough find its own weak spot. Before you score your dough, - [5. 12. Baking](https://sourdoughmania.com/topics/5-12-baking-3/) - In a preheated oven at 240 degrees C (464 F) (upper and lower heat no fan) heat your baking dish or a flat baking tray. Transfer your dough into a preheated dish and bake for the first 15 minutes covered or with steam at 240 C (464 F). Then uncover or remove your source of - [5. 13. Cooling down](https://sourdoughmania.com/topics/5-13-cooling-down-3/) - Place your bread on a cooling rack. How to check if it’s baked? Nock on the bottom, if it sounds hollow, it’s done. Cool it for at least 2 hours or more. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [5. 8. Shaping the dough into a batard](https://sourdoughmania.com/topics/5-8-shaping-the-dough-into-a-batard-3/) - On a lightly moistened surface spread the dough into a rectangle, then flatten it gently a bit. Then roll it towards you so the seam is on the bottom. FERMENTED TIP #1: If the seam opens up, moisten it lightly with water then glue it together.FERMENTED TIP #2: To shape the dough into a ball/boule, - [5. 9. Final proofing](https://sourdoughmania.com/topics/5-9-final-proofing-3/) - Transfer your batard to the banneton so the seam is facing up. You can lightly dust a bit of flour on the edges. Cover well and leave at room temperature. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap you see in the video. Click HERE and get yours.A bundle of - [5. 10. Your fridge is your best friend](https://sourdoughmania.com/topics/5-10-your-fridge-is-your-best-friend-3/) - After an hour or two, you can put your banneton into the fridge for a longer fermentation.FERMENTED TIP: You can also leave it at room temperature. When it’s ready and sufficiently proved, bake it. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public - [5. 5. Mixing](https://sourdoughmania.com/topics/5-5-mixing-3/) - I like to use a wooden or metal spoon first. The structure of the dough is different than with the gluten flour. The dough is not elastic nor extensible. The structure resembles a sponge. When you no longer can mix with a spoon, use your hands. The structure should look like this. It has a - [5. 6. Proofing in a container](https://sourdoughmania.com/topics/5-6-proofing-in-a-container-3/) - Use a transparent rectangular container. Thus you’ll be able to see the dough rising. Noticing small bubbles on the bottom and the volume change. Cover it. Due to the shape of the container, you’ll be able to shape the dough easier later. Leave at room temperature. Proof so the dough increases in size for about - [5. 7. Preparing your banneton](https://sourdoughmania.com/topics/5-7-preparing-your-banneton-3/) - Evenly dust your banneton with a gluten-free flour of your choice. FERMENTED TIP: I like to use rice flour and millet flour. To clean your banneton, simply remove excess flour. You can also use a brush to do this. Then dry it completely. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and - [5. 2. Making psyllium gel](https://sourdoughmania.com/topics/5-2-making-psyllium-gel-4/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other - [5. 3. Adding starter and salt](https://sourdoughmania.com/topics/5-3-adding-starter-and-salt-3/) - The gelled psyllium should look like this. Now add your starter, salt and mix well. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [5. 4. Adding flour and seeds if desired](https://sourdoughmania.com/topics/5-4-adding-flour-and-seeds-if-desired-3/) - Add flour to the mixture. In this step you can also add seeds. About 10 % up to 20 % to the four weight. You can soak your seeds overnight in the water with added starter. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, - [4. 13. How much starter to use in a recipe](https://sourdoughmania.com/topics/4-13-how-much-starter-to-use-in-a-recipe-4/) - The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe and it smells great and is - [4. 14. The end is the new beginning](https://sourdoughmania.com/topics/4-14-the-end-is-the-new-beginning-3/) - Wow, so we’ve created your first gluten-free sourdough starter together! What sourtastic news! Now let’s name it, so it will stay with you as long as you want it. I wish that your sourdough baking becomes a pleasure, time for you and an opportunity to create something healthy for yourself or for your dear ones - [5. 1. Introduction and Master Recipe for Millet Bread](https://sourdoughmania.com/topics/5-1-introduction-and-master-recipe-for-millet-bread-3/) - The procedure here you can use for almost any kind of bread. Let it be a good foundation for further baking explorations. 100% Millet Bread Recipe 9 g of psyllium husks (5 %)250 g water (147 % or more if needed)30 g of puffy gluten-free starter (17 % - more or less, just make sure - [4. 10. Name your starter](https://sourdoughmania.com/topics/4-10-name-your-starter-4/) - After you’ve created your starter, give it a name. Thus you’ll take better care of it and establish a special bond with it. I’m sure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [4. 11. How to store your starter](https://sourdoughmania.com/topics/4-11-how-to-store-your-starter-4/) - If you bake every day, you can leave it at room temperature. Otherwise, fear not, it will patiently wait for you in the fridge. Just make sure you feed it well, make it even a bit thicker than usual. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [4. 12. How much starter you need to leave behind in the jar before you feed it](https://sourdoughmania.com/topics/4-12-how-much-starter-you-need-to-leave-behind-in-the-jar-before-you-feed-it-4/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. Cover with a lid, and leave at room temperature for an hour. - [4. 7. When is your starter ready](https://sourdoughmania.com/topics/4-7-when-is-your-starter-ready-4/) - Your starter is ready when it reaches a dome shape, becomes puffy, it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after the feeding. Your starter is ready when you can hear bubbles cracking when you mix it. *No part - [4. 8. What’s the smell, taste, consistency of a good starter](https://sourdoughmania.com/topics/4-8-whats-the-smell-taste-consistency-of-a-good-starter-4/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. FERMENTED NOTE: If you notice an acetone smell, do the SOS step. If needed, repeat it. *No part of - [4. 9. SOS step](https://sourdoughmania.com/topics/4-9-sos-step-4/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [4. 4. Day 4 (RT)](https://sourdoughmania.com/topics/4-4-day-4-rt-4/) - Remove almost everything from the jar and use it in the pancakes recipe. Leave a minimum amount in the jar, just tiny remnants on the bottom. Then add 15 g of water, 20 g of millet flour. Mix well, clean the sides. Cover, and leave at room temperature. FERMENTED NOTE #1: The starter can have - [4. 5. Day 5 (RT)](https://sourdoughmania.com/topics/4-5-day-5-rt-4/) - Add 20 g of water to the jar, and mix. Then add 25 g of millet flour. Mix, cover, and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [4. 6. If there’s no activity (repeat Day 4-Day 5)](https://sourdoughmania.com/topics/4-6-if-theres-no-activity-repeat-day-4-day-5-4/) - If needed, repeat Day 4 and Day 5, if nothing happens in the jar. It’s also possible to leave the mixture unattended for 2 days. Sometimes this helps and the mixture becomes alive. Then after that you can do the same as on Day 4. FERMENTED TIP #1: All quantities are just approximate, pay attention - [4. 1. Day 1 (RT)](https://sourdoughmania.com/topics/4-1-day-1-rt-4/) - In a clean jar, mix 10 g of water, and 15 g of millet flour. Mix with the handle, and make sure it’s thick. If needed, adjust the flour/water ratio. Clean the sides of the jar. Then cover and leave at room temperature. FERMENTED TIP #1: The amounts given are just approximates. Keep an eye - [4. 2. Day 2 (RT)](https://sourdoughmania.com/topics/4-2-day-2-rt-4/) - Add 10 g of water to the jar, mix, and then add 15 g of millet flour. Mix well, clean the sides. Then cover and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [4. 3. Day 3 (RT)](https://sourdoughmania.com/topics/4-3-day-3-rt-4/) - By now, you should be able to see some activity in the jar, like small bubbles. If they aren’t there yet, just be patient. My millet starter was ready after 3 days. But depending on the room and flour, it might take a bit longer where you live. So again add 15 g of water, - [3. 5. What kind of water you need to use](https://sourdoughmania.com/topics/3-5-what-kind-of-water-you-need-to-use-9/) - Your water needs to be of room temperature, you can also leave it to stand for a while. Or you can use filtered water at the beginning. When your starter is older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water for - [3. 6. Room temperature](https://sourdoughmania.com/topics/3-6-room-temperature-9/) - Appropriate temperatures range from 22-25 C (71-77 F). With lower temperatures, it takes longer for the starter to be active. With higher, it will be faster. But not more than 30 degrees C (86 F). Just be patient. FERMENTED TIP: You can also use warm water to speed up the process if your kitchen is cold. - [3. 1. Introduction](https://sourdoughmania.com/topics/3-1-introduction-5/) - Warmest sourdough greetings, I’m so excited you want to make your first gluten-free sourdough starter. Let me show you how simple this can be. You’ll learn what utensils you need. What the characteristics of gluten-free flours are, and which one is the fastest to start. What the right temperature is and what kind of water - [3. 2. Utensils](https://sourdoughmania.com/topics/3-2-utensils-9/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn't matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [3. 3. Characteristics of gluten-free flour](https://sourdoughmania.com/topics/3-3-characteristics-of-gluten-free-flour-9/) - The name says it all. There’s no gluten, no extensibility nor elasticity in the dough. It usually soaks up more water. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. Perhaps consider purchasing your own stone mill. So your - [3. 4. What flour starts the fastest](https://sourdoughmania.com/topics/3-4-what-flour-starts-the-fastest-9/) - From my experience, millet is the fastest, then buckwheat (which tends to get a pinkish shade, but this is normal), then corn. Others report a quick start also with teff. When you start with one type of flour, use it also for later feedings. Don’t change your starter’s diet :) But you can use one - [RASPORED PEČENJA ZA BAGETE](https://sourdoughmania.com/topics/raspored-pecenja-za-bagete/) - Kad je riječ o domaćem kvasu, imajte na umu da su vremena samo približna. Vaš starter može biti više ili manje aktivan, a sobna temperatura može biti drugačija od moje. Ako koristite više startera nego što je napisano u receptu, tijesto će se brže dizati. S manje startera, dizanje će biti sporije. Doručak Izvadite starter - [3. 13. Rezanje i čuvanje](https://sourdoughmania.com/topics/3-13-rezanje-i-cuvanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Vrijeme je da vidimo kako bageta izgleda iznutra. Njihova unutrašnjost je lijepo otvorena. Najbolje ih je konzumirati svježe. No, možete ih čuvati i u pamučnoj ili lanenoj vrećici. *Ni jedan dio ovog tečaja ne - [3. 12. Hlađenje](https://sourdoughmania.com/topics/3-12-hladenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Nakon pečenja, stavite baguette na rešetku za hlađenje najmanje 1 sat ili više. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za - [3. 11. Pečenje](https://sourdoughmania.com/topics/3-11-pecenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. U prethodno zagrijanoj pećnici na 240 stupnjeva C (gornje i donje grijanje bez ventilatora) pecite 10 minuta s parom. Zatim smanjite temperaturu na 200 stupnjeva C i pecite još 25-30 minuta dok bagete ne - [3. 10. Zarezivanje](https://sourdoughmania.com/topics/3-10-zarezivanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Pospite ih prosenim brašnom kako bi rezanje bilo lakše. Zatim ih nježno pogladite. Pod kutem od 30 stupnjeva zarežite ih oko pola centimetra duboko. Također možete napraviti samo jedan rez od vrha do dna. - [3. 9. Konačno dizanje](https://sourdoughmania.com/topics/3-9-konacno-dizanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Dignite dobro pokrivene bagete tako da ponovno nabujaju, povećavajući se u veličini. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za javnu - [3. 8. Priprema pladnja/krpe za dizanje tijesta](https://sourdoughmania.com/topics/3-8-priprema-pladnja-krpe-za-dizanje-tijesta/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Obično dižem svoje bagete na pladnju za bagete. U tom slučaju, obložim ga papirom za pečenje. Zatim stavim bagete tako da je šav prema dolje, a glatka strana prema gore. Ponovno posipam brašnom i - [3. 7. Oblikovanje bageta](https://sourdoughmania.com/topics/3-7-oblikovanje-bageta/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Tijesto se povećalo prije oblikovanja, da biste to bolje vidjeli, upotrijebite kredni marker kada ga stavljate u posudu. Izgleda napuhano, spužvasto i mjehurićasto. Pogledajte mjehuriće ovdje. Na mokroj površini podijelite tijesto na 4 pravokutnika. - [3. 6. Dizanje tijesta u posudi](https://sourdoughmania.com/topics/3-6-dizanje-tijesta-u-posudi/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Stavite tijesto u prozirnu, pravokutnu posudu i rasporedite ga po dnu. Ostavite da se diže na sobnoj temperaturi dok ne poveća volumen za oko 20-30 posto. Zatim ga možete staviti i u hladnjak. FERMENTIRAN - [3. 5. Miješanje testa](https://sourdoughmania.com/topics/3-5-mijesanje-testa/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Koristite žlicu kako biste spojili sve sastojke bez grudica ili suhih dijelova. Ako je previše mekano, dodajte još malo brašna. FERMENTIRANA NAPOMENA: Postupno dodajte vodu ako primijetite da je tijesto previše čvrsto. *Ni jedan - [3. 4. Dodavanje obje vrste brašna](https://sourdoughmania.com/topics/3-4-dodavanje-obje-vrste-brasna/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Dodajte obje vrste brašna u posudu. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za javnu upotrebu, niti proslijediti bilo kome tko - [3. 3. Dodavanje startera i soli](https://sourdoughmania.com/topics/3-3-dodavanje-startera-i-soli/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Gelirani indijski trputac trebao bi izgledati ovako. Sada dodajte starter i sol. Zatim dobro promiješajte. FERMENTIRANA NAPOMENA: U slučaju celijakije koristite označene bezglutenske sastojke i pazite na unakrsnu kontaminaciju s hranom i sastojcima koji - [3. 2. Izrada gela od ljuskic indijskog trputca](https://sourdoughmania.com/topics/3-2-izrada-gela-od-ljuskic-indijskog-trputca/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Pomiješajte vodu sobne temperature s ljuskicama indijskog trputca. Ostavite stajati oko 5-15 minuta da se stvori gel. FERMENTIRANA NAPOMENA: U slučaju celijakije, koristite sastojke označene kao bezglutenske i pazite na unakrsnu kontaminaciju s hranom - [3. 1. Uvod i recept za bagete](https://sourdoughmania.com/topics/3-1-uvod-i-recept-za-bagete/) - Zamislite dan u Parizu i miris svježe pečenih bageta. Pa, sada ih možete napraviti u svojoj kuhinji i uživati u njima koliko god puta želite. Odlične su i za sendviče. Recept za bagete (za otprilike 4 demi bageta) 20 g ljuskica indijskog trputca (7 %) 450 g vode (150 %) 50 g aktivnog bezglutenskog startera - [RASPORED PEČENJA ZA TOAST KRUH](https://sourdoughmania.com/topics/raspored-pecenja-za-toast-kruh/) - Kada je u pitanju tijesto s domaćim kvasom, imajte na umu da su vremena samo približna. Vaš starter može biti više ili manje aktivan, a temperatura prostorije može biti različita od moje. Ako koristite više startera nego što je napisano u receptu, vaše tijesto će brže fermentirati. S manje startera, dizanje će biti sporije. DORUČAK - [2. 12. Rezanje i čuvanje](https://sourdoughmania.com/topics/2-12-rezanje-i-cuvanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Kad se kruh dobro ohladi, možete ga narezati. Prvi dan ga čuvam s prerezanom stranom okrenutom prema dolje na drvenoj dasci. Drugi dan ga stavim u pamučnu ili lanenu vrećicu. *Ni jedan dio ovog - [2. 11. Hlađenje](https://sourdoughmania.com/topics/2-11-hladenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Stavite toast kruh nakon pečenja na rešetku za hlađenje, premažite ga maslacem ili uljem i ostavite da se hladi najmanje 2 sata. FERMENTIRANI SAVJET: Ostavite kruh da se potpuno ohladi prije nego što ga - [2. 10. Pečenje](https://sourdoughmania.com/topics/2-10-pecenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. U unaprijed zagrijanoj pećnici na 240 stupnjeva C (gornje i donje grijanje bez ventilatora) pecite 15 minuta s parom. Zatim smanjite temperaturu na 200 stupnjeva C i pecite još 45-50 minuta dok kruh ne - [2. 9. Zarezivanje](https://sourdoughmania.com/topics/2-9-zarezivanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Prije pečenja, toast kruh izgleda ovako. Narastao je i postao pjenast i spužvast. Zarežite vrh s nekoliko rezova pod kutom od 90 stupnjeva, otprilike 1 cm duboko. FERMENTIRANI SAVJET: Pobrinite se da režete duboko, - [2. 8. Konačno dizanje](https://sourdoughmania.com/topics/2-8-konacno-dizanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Stavite roladu u kalup, šav prema dolje. Dobro pokrijte i ostavite na sobnoj temperaturi da se digne. FERMENTIRANA NAPOMENA: Također možete koristiti moju kvasastičnu kapu za dizanje za to. Ekološki je prihvatljiva i izrađena - [2. 7. Oblikovanje u roladu/strucu](https://sourdoughmania.com/topics/2-7-oblikovanje-u-roladu-strucu/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Na mokroj radnoj površini, mokrim rukama oblikujte tijesto u pravokutnik dug kao kalup. Zatim ga zarolajte u oblik rolade tako da spoj bude okrenut prema dolje. *Ni jedan dio ovog tečaja ne smije se - [2. 6. Priprema kalupa za pečenje](https://sourdoughmania.com/topics/2-6-priprema-kalupa-za-pecenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Dobro namastite svoj kalup, obični maslac ili tvrdo kokosovo ulje najbolje djeluju. Biljno ulje klizi niz strane. FERMENTIRANA NAPOMENA: Također možete obložiti kalup mokrim papirom za pečenje. *Ni jedan dio ovog tečaja ne smije - [2. 5. Miješanje testa](https://sourdoughmania.com/topics/2-5-mijesanje-testa/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Koristite žlicu kako biste spojili sve sastojke bez grudica ili suhih dijelova. Ako je previše mekano, dodajte još malo brašna. FERMENTIRANA NAPOMENA: Postupno dodajte vodu ako primijetite da je tijesto previše čvrsto. *Ni jedan - [2. 4. Dodavanje brašna](https://sourdoughmania.com/topics/2-4-dodavanje-brasna/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Sada dodajte i brašno. FERMENTIRANA NAPOMENA: U slučaju celijakije, koristite sastojke označene kao bez glutena i budite oprezni s unakrsnom kontaminacijom s namirnicama i sastojcima koji sadrže gluten. *Ni jedan dio ovog tečaja ne - [2. 3. Dodavanje startera, soli i ulja](https://sourdoughmania.com/topics/2-3-dodavanje-startera-soli-i-ulja/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Dodajte starter, sol i ulje u zdjelu. Zatim dobro promiješajte. FERMENTIRANA NAPOMENA: U slučaju celijakije, koristite sastojke označene kao bez glutena i budite oprezni s unakrsnom kontaminacijom s namirnicama i sastojcima koji sadrže gluten. - [2. 2. Izrada gela od ljuskic indijskog trputca](https://sourdoughmania.com/topics/2-2-izrada-gela-od-ljuskic-indijskog-trputca/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Pomiješajte vodu sobne temperature s ljuskicama indijskog trputca. Ostavite stajati oko 5-15 minuta da se stvori gel. FERMENTIRANA NAPOMENA: U slučaju celijakije, koristite sastojke označene kao bezglutenske i pazite na unakrsnu kontaminaciju s hranom - [2. 1. Uvod i recept za toast kruh](https://sourdoughmania.com/topics/2-1-uvod-i-recept-za-toast-kruh/) - Kad pomislim na ovaj toast kruh, na pamet mi padaju doručak, maslac i džem. Vrlo je jednostavan za pripremu, a tako ukusan. Recept za toast kruh (za kalup za pečenje = 8 cm visina, 9 cm širina, 13 cm dužina) 8 g ljuskica indijskog trputca (4 %) 250 g vode (125 %) 30 g suncokretovog - [RASPORED PEČENJA ZA BANANA KRUH](https://sourdoughmania.com/topics/raspored-pecenja-za-banana-kruh/) - Kad je riječ o kvasu, imajte na umu da su vremena samo približna. Vaš starter može biti više ili manje aktivan, a sobna temperatura može biti različita od moje. Ako koristite više startera nego što je napisano u receptu, vaše će tijesto brže fermentirati. S manje startera, tijesto će sporije rasti. DORUČAK Izvadite starter iz - [1. 10. Rezanje](https://sourdoughmania.com/topics/1-10-rezanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Unutrašnjost banana kruha izgleda ovako. Vrlo je mekana i sočna, s neodoljivom aromom banane, naravno. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti - [1. 9. Hlađenje](https://sourdoughmania.com/topics/1-9-hladenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Stavite banana kruh nakon pečenja na rešetku za hlađenje najmanje 2 sata. FERMENTIRANI SAVJET: Ostavite kruh da se potpuno ohladi prije nego što ga narežete. Na taj način ćete omogućiti da se unutrašnjost kruha - [1. 7. Konačno dizanje](https://sourdoughmania.com/topics/1-7-konacno-dizanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Ostavite pokriveni kalup na sobnoj temperaturi. Također ga možete staviti u hladnjak nakon 3 do 4 sata. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, - [1. 8. Pečenje](https://sourdoughmania.com/topics/1-8-pecenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Prije pečenja, banana kruh izgleda ovako. Povećao je volumen i izgleda napuhano. Stavite kriške banane na vrh. Pecite u prethodno zagrijanoj pećnici (gornje i donje grijanje, bez ventilatora) na 200 °C oko 60-70 minuta. - [1. 6. Raspoređivanje smjese u kalup](https://sourdoughmania.com/topics/1-6-rasporedivanje-smjese-u-kalup/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Koristite mokru lopaticu kako biste nježno rasporedili tijesto u kalupu. Dobro pokrijte. FERMENTIRANA NAPOMENA: Također možete koristiti moju kvasastičnu kapicu za dizanje tijesta za ovo. Ekološki je prihvatljiva i izrađena od organskog pamuka. *Ni - [1. 5. Priprema kalupa za pečenje](https://sourdoughmania.com/topics/1-5-priprema-kalupa-za-pecenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Dobro namastite svoj kalup, obični maslac ili tvrdo kokosovo ulje najbolje djeluju. Biljno ulje klizi niz strane. FERMENTIRANA NAPOMENA: Također možete obložiti kalup mokrim papirom za pečenje. *Ni jedan dio ovog tečaja ne smije - [1. 4. Dodavanje brašna](https://sourdoughmania.com/topics/1-4-dodavanje-brasna/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Sada dodajte i brašno i dobro promiješajte. Struktura bi trebala izgledati ovako, bez grudica i suhih dijelova. FERMENTIRANA NAPOMENA: U slučaju celijakije, koristite sastojke označene kao bez glutena i budite oprezni s unakrsnom kontaminacijom - [1. 3. Dodavanje drugih sastojka](https://sourdoughmania.com/topics/1-3-dodavanje-drugih-sastojka/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Gelu trputca dodajte sol, šećer, ekstrakt vanilije, cimet, jako zrele i zgnječene banane. Ako vaše banane nisu tako zrele, povećajte količinu šećera. Zatim dodajte i svoj starter. Dobro promiješajte. FERMENTIRAN SAVJET: Pobrinite se da - [1. 2. Izrada gela od ljuskic indijskog trputca](https://sourdoughmania.com/topics/1-2-izrada-gela-od-ljuskic-indijskog-trputca/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Pomiješajte vodu sobne temperature s ljuskicama indijskog trputca. Ostavite stajati oko 5-15 minuta da se stvori gel. FERMENTIRANA NAPOMENA: U slučaju celijakije, koristite sastojke označene kao bezglutenske i pazite na unakrsnu kontaminaciju s hranom - [1. 1. Uvod i recept za banana kruh](https://sourdoughmania.com/topics/1-1-uvod-i-recept-za-banana-kruh/) - Nemojte se zavaravati imenom, ovaj kruh više nalikuje kolaču nego kruhu. Tako je sočan, tako ukusan, tako mirisan. I tako jednostavan. Često ga pravim, a moji prijatelji ga obožavaju. Recept za banana kruh (za kalup za pečenje = 7 cm visina, 11 cm širina, 20 cm duljina) 6 g ljuskica indijskog trputca 200 g zobenog/bademovog/punomasnog - [Uvod u masterclass i kod za 40 % popusta, koji vrijedi i za masterclass slatkih i slanih recepata](https://sourdoughmania.com/topics/uvod-u-masterclass-i-kod-za-40-popusta-koji-vrijedi-i-za-masterclass-slatkih-i-slanih-recepata/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Kliknite OVDJE za Masterclass bez glutena (za kruh, pizzu, focacciu i još mnogo toga). Kliknite OVDJE za Masterclass slatkih i slanih recepata (keksi, babke, tortilje, vafli i još mnogo toga). Ne zaboravite iskoristiti ekskluzivni - [Poziv na kvasastični početak](https://sourdoughmania.com/topics/poziv-na-kvasasticni-pocetak-40-s-kodom/) - Dakle, je li ovo kraj ili samo početak? Tko zna, to ovisi o vama! Ako želite poboljšati svoje pečenje s kvasom, ako želite dobiti sve odgovore na svoja pitanja o kvasu kako nikad ne biste odustali od njega, ljubazno vas pozivam da mi se pridružite u mojoj Sourdoughmania Family - obitelj! Za više informacija o - [6. 11. Karakteristike brašna bez glutena](https://sourdoughmania.com/topics/6-11-karakteristike-brasna-bez-glutena/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Ime sve govori. Nema glutena, nema rastezljivosti niti elastičnosti u tijestu. Obično upija više vode. Za svoj prvi domaći kvas odaberite visokokvalitetno organsko brašno, a ne mješavine brašna iz trgovine s različitim dodacima. Provjerite - [6. 10. Kako planirati svoje pečenje](https://sourdoughmania.com/topics/6-10-kako-planirati-svoje-pecenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Provjerite rasporede pečenja uz svaki recept. Koristite manju količinu startera (1-5 posto), hladnu vodu, zatim zamijesite tijesto prije nego što krenete na posao. Kada se vratite, oblikujte tijesto ili ga pecite ako ste ga - [6. 9. Da li se vaš kruh diže previše sporo](https://sourdoughmania.com/topics/6-9-da-li-se-vas-kruh-dize-previse-sporo/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Provjerite aktivnost startera, je li bio napuhan i pun mjehurića prije upotrebe? Je li tijesto ostavljeno na sobnoj temperaturi dovoljno dugo? Jeste li koristili previše indijskog trputca? Možda je manja količina vode u tijestu - [6. 8. Korištenje hladnjaka](https://sourdoughmania.com/topics/6-8-koristenje-hladnjaka/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Dugotrajnijom fermentacijom, uključujući onu u hladnjaku, poboljšava se probavljivost te bioraspoloživost minerala i vitamina. Prije nego što stavite tijesto u hladnjak, pobrinite se da je dovoljno dugo stajalo na sobnoj temperaturi i da se - [6. 7. Ima li previše vode u tijestu?](https://sourdoughmania.com/topics/6-7-ima-li-previse-vode-u-tijestu/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Ako primijetite da ima previše vode u tijestu, možete dodati više brašna i po potrebi više soli. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, - [6. 6. Je li vaša sredina kruha previše mokra i ljepljiva?](https://sourdoughmania.com/topics/6-6-je-li-vasa-sredina-kruha-previse-mokra-i-ljepljiva/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Možda vaša brašna ne upijaju toliko vode koliko je navedeno u receptu, smanjite količinu sljedeći put. Također možete peći duže na nižim temperaturama. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili - [6. 5. Lebdeća kora ili velika rupa ispod kore](https://sourdoughmania.com/topics/6-5-lebdeca-kora-ili-velika-rupa-ispod-kore/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Možda ima previše vode za vaše brašno. Ili je tijesto predugo fermentiralo i počelo se urušavati. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti - [6. 4. Kada je tijesto spremno za oblikovanje ili pečenje](https://sourdoughmania.com/topics/6-4-kada-je-tijesto-spremno-za-oblikovanje-ili-pecenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Kada tijesto poveća volumen za 20-30 posto, možete ga oblikovati. Struktura tijesta će nalikovati napuhanoj spužvi. Također, prije pečenja, struktura će biti takva. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili - [6. 3. Miješanje tijesta](https://sourdoughmania.com/topics/6-3-mijesanje-tijesta/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Uvijek dodajte vodu postepeno, ovlažite ruku između dodavanja. Sjemenke i orašaste plodove dodajte zajedno s brašnom. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti - [6. 2. Indijski trputac kao vezivno sredstvo](https://sourdoughmania.com/topics/6-2-indijski-trputac-kao-vezivno-sredstvo/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Koristite indijski trputac u ljuskicama, djeluje kao vezivno sredstvo. Međutim, nemojte ga ostaviti da se namače predugo, maksimalno 10-15 minuta. Ako ima previše indijskog trputca, tijesto ne može dobro narasti. Optimalna količina je između - [6. 1. Usporedba između pečenja s glutenom i bez glutena](https://sourdoughmania.com/topics/6-1-usporedba-izmedu-pecenja-s-glutenom-i-bez-glutena/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Kada brašno sadrži gluten, tijesto će biti elastično i rastezljivo. Kada nema glutena, možete koristiti ljuskice indijskog trputca kako biste postigli strukturu sličnu spužvi. Tijesto bez glutena također ne raste toliko koliko njegovo glutenom - [RASPORED PEČENJA ZA KRUH](https://sourdoughmania.com/topics/raspored-pecenja-za-kruh/) - Kada je u pitanju tijesto s domaćim kvasom, imajte na umu da su vremena samo približna. Vaš starter može biti više ili manje aktivan, a temperatura prostorije može biti različita od moje. Ako koristite više startera nego što je napisano u receptu, vaše tijesto će brže fermentirati. S manje startera, dizanje će biti sporije. DORUČAK - [5. 14. Rezanje i čuvanje](https://sourdoughmania.com/topics/5-14-rezanje-i-cuvanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Kad se kruh dobro ohladi, možete ga narezati. Prvi dan ga čuvam s prerezanom stranom okrenutom prema dolje na drvenoj dasci. Drugi dan ga stavim u pamučnu ili lanenu vrećicu. *Ni jedan dio ovog - [5. 13. Hlađenje](https://sourdoughmania.com/topics/5-13-hladenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Stavite kruh na rešetku za hlađenje. Kako provjeriti je li pečen? Pokucajte po dnu, ako zvuči šuplje, gotov je. Ohladite ga najmanje 2 sata ili više. FERMENTIRANI SAVJET: Ostavite kruh da se potpuno ohladi - [5. 12. Pečenje](https://sourdoughmania.com/topics/5-12-pecenje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. U unaprijed zagrijanoj pećnici na 240 stupnjeva C (gornje i donje grijanje bez ventilatora) zagrijte svoju posudu za pečenje ili ravni pleh. Premjestite tijesto u zagrijanu posudu ili na pleh i pecite prvih 15 - [5. 11. Zarezivanje](https://sourdoughmania.com/topics/5-11-zarezivanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Kada je tijesto naraslo, odnosno kada se sadržaj košarice povećao i postao pahuljast i spužvast, vrijeme je za sljedeći korak. Prije pečenja trebate zarezati tijesto kako bi omogućili ispuštanje plinova i spriječili tijesto da - [5. 10. Vaš hladnjak je vaš najbolji prijatelj](https://sourdoughmania.com/topics/5-10-vas-hladnjak-je-vas-najbolji-prijatelj/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Nakon sat ili dva, možete staviti svoju košaricu za dizanje tijesta u hladnjak za dužu fermentaciju i bolju probavljivost. FERMENTIRANI SAVJET: Također možete ostaviti tijesto na sobnoj temperaturi. Kada je spremno i dovoljno naraslo, - [5. 9. Konačno dizanje](https://sourdoughmania.com/topics/5-9-konacno-dizanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Premjestite svoj batard u košaricu za dizanje tako da šav bude okrenut prema gore. Možete lagano posuti malo brašna po rubovima. Dobro pokrijte i ostavite na sobnoj temperaturi. FERMENTIRANI SAVJET: Također možete koristiti moju - [5. 8. Oblikovanje tijesta u štrucu](https://sourdoughmania.com/topics/5-8-oblikovanje-tijesta-u-strucu/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Na lagano navlaženoj površini, razvucite tijesto u pravokutnik, a zatim ga nježno spljoštite. Zatim ga zarolajte prema sebi tako da je šav na dnu. FERMENTIRANI SAVJET #1: Ako se šav otvori, lagano ga navlažite - [5. 7. Priprema vaše košarice za dizanje (banneton)](https://sourdoughmania.com/topics/5-7-priprema-vase-kosarice-za-dizanje-banneton/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Jednako pospite svoju košaricu za dizanje bezglutenskim brašnom po vašem izboru. FERMENTIRANI SAVJET: Volim koristiti rižino brašno i brašno od prosa. Za čišćenje vaše košarice jednostavno uklonite višak brašna. Možete koristiti i četku za - [5. 6. Dizanje tijesta u posudi](https://sourdoughmania.com/topics/5-6-dizanje-tijesta-u-posudi/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Koristite prozirnu pravokutnu posudu. Na taj način moći ćete vidjeti kako tijesto raste, primijetiti male mjehuriće na dnu i promjenu volumena. Pokrijte posudu. Zbog oblika posude kasnije ćete lakše oblikovati tijesto. Ostavite na sobnoj - [5.5. Miješanje](https://sourdoughmania.com/topics/5-5-mijesanje/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Volim koristiti drvenu ili metalnu žlicu za početak. Struktura tijesta je drugačija nego kod tijesta s glutenom. Tijesto nije elastično ni rastezljivo. Struktura podsjeća na spužvu. Kada više ne možete miješati žlicom, koristite ruke. - [5. 4. Dodavanje brašna i sjemenki po želji](https://sourdoughmania.com/topics/5-4-dodavanje-brasna-i-sjemenki-po-zelji/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Dodajte brašno u smjesu. U ovom koraku možete dodati i sjemenke. Otprilike 10 % do 20 % težine brašna. Možete namočiti sjemenke preko noći u vodi s dodatkom startera. FERMENTIRANA NAPOMENA: U slučaju celijakije, - [5. 3. Dodavanje startera i soli](https://sourdoughmania.com/topics/5-3-dodavanje-startera-i-soli/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Gelirane ljuskice indijskog trputca trebale bi izgledati ovako. Sada dodajte starter, sol i dobro promiješajte. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti - [5. 2. Pravljenje gela od ljuskica indijskog trputca](https://sourdoughmania.com/topics/5-2-pravljenje-gela-od-ljuskica-indijskog-trputca/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Pomiješajte vodu sobne temperature s ljuskicama indijskog trputca. Ostavite da stoji oko 5-15 minuta kako bi se formirao gel. FERMENTIRANA NAPOMENA: U slučaju celijakije, koristite sastojke označene kao bez glutena i pazite na unakrsnu - [4. 14. Je li ovo kraj ili novi početak?](https://sourdoughmania.com/topics/4-14-je-li-ovo-kraj-ili-novi-pocetak/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Wow, zajedno smo stvorili tvoj prvi bezglutenski domaći kvas! Kakva kvasastična vijest! Sada mu dajmo ime, tako da ostane s tobom koliko god želiš. Želim ti da tvoje pečenje s domaćim kvasom postane zadovoljstvo, - [4. 13. Koliko startera koristiti u receptu](https://sourdoughmania.com/topics/4-13-koliko-startera-koristiti-u-receptu/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Što više startera dodate, brže će vam tijesto narasti i obrnuto. Bez obzira na to koliko startera koristite, pobrinite se da bude u vrhunskoj formi. Ako je kiselkastiji, možete dodati manje startera nego što - [4. 12. Koliko startera trebate ostaviti u staklenci prije nego što ga nahranite](https://sourdoughmania.com/topics/4-12-koliko-startera-trebate-ostaviti-u-staklenci-prije-nego-sto-ga-nahranite-2/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Prije nego što dodate brašno i vodu u vaš starter, ostavite minimalnu količinu u staklenci, tako da mali ostaci prekriju njezino dno. Osobno, prvo dodam vodu, poklopim staklenku, protresem i tako je očistim. Zatim - [4. 11. Kako čuvati starter](https://sourdoughmania.com/topics/4-11-kako-cuvati-starter/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Ako pečete svaki dan, možete starter/domaći kvas ostaviti na sobnoj temperaturi. Inače, ne bojte se, strpljivo će vas pričekati u hladnjaku. Samo pazite da ga dobro nahranite, neka bude još malo gušći nego inače. - [4. 10. Dajte ime svom starteru](https://sourdoughmania.com/topics/4-10-dajte-ime-svom-starteru/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Nakon što ste izradili svoj starter, dodijelite mu ime. Tako ćete se bolje brinuti o njemu i uspostaviti posebnu vezu s njim. Sigurna sam. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati - [4. 9. SOS korak](https://sourdoughmania.com/topics/4-9-sos-korak/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Kada vam starter postane previše kiseo ili se neko vrijeme nije koristio, a nije aktivan, uzmite malu porciju (četvrtinu žličice ili čak manje), stavite u čistu staklenku. Tu dodajte 15 g vode i 20 - [4. 8. Kakav je miris, okus, konzistencija dobrog startera](https://sourdoughmania.com/topics/4-8-kakav-je-miris-okus-konzistencija-dobrog-startera/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Dobro njegovan starter mora mirisati na mliječni kefir, jogurt, a takav bi mu trebao biti i okus. Ako miriše ili ima okus po octu, upotrijebite SOS korak. Konzistencija bi trebala biti gusta, poput brzog - [4. 7. Kada je vaš starter spreman](https://sourdoughmania.com/topics/4-7-kada-je-vas-starter-spreman/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Vaš starter je spreman kada postigne oblik kupole, postane napuhan, naraste, ne nužno 100% kao kod startera s glutenom. To možete primijetiti ako stavite gumicu na staklenku odmah nakon hranjenja. Vaš starter je spreman - [4. 6. Ponovite 4. i 5. dan](https://sourdoughmania.com/topics/4-6-ponovite-4-i-5-dan/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Ako je potrebno, ponovite dan 4 i dan 5, ako se ništa ne dogodi u staklenci. Također je moguće smjesu ostaviti bez nadzora 2 dana. Ponekad to pomaže i smjesa postaje živa. Nakon toga - [4. 5. 5. dan](https://sourdoughmania.com/topics/4-5-5-dan/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. U teglu dodajte 20 g vode i promiješajte. Zatim dodajte 25 gr prosenog brašna. Promiješajte, poklopite i ostavite na sobnoj temperaturi. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na - [4. 4. 4. dan](https://sourdoughmania.com/topics/4-4-4-dan/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Izvadite gotovo sve iz staklenke i upotrijebite u receptu za palačinke. Ostavite minimalnu količinu u staklenci, samo sitne ostatke na dnu. Zatim dodajte 15 g vode, 20 g prosenog brašna. Dobro izmiješajte, očistite stranice. - [4.3. 3. dan](https://sourdoughmania.com/topics/4-3-3-dan/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Do sada biste trebali moći vidjeti neke aktivnosti u staklenci, poput malih mjehurića. Ako ih još nema, samo budite strpljivi. Moj starter od prosa bio je gotov nakon 3 dana. Ali ovisno o sobnoj - [4. 2. 2. dan](https://sourdoughmania.com/topics/4-2-2-dan/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. U teglu dodajte 10 g vode, promiješajte, a zatim dodajte 15 g prosenog brašna. Dobro izmiješajte, očistite stranice. Zatim poklopite i ostavite na sobnoj temperaturi. *Ni jedan dio ovog tečaja ne smije se reproducirati, - [4.1. 1. dan](https://sourdoughmania.com/topics/4-1-1-dan/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. U čistoj tegli pomiješajte 10 g vode i 15 g prosenog brašna. Miješajte drškom žlice, pazite da bude gusto. Po potrebi prilagodite omjer brašno/voda. Očistite stranice staklenke. Zatim poklopite i ostavite na sobnoj temperaturi. - [3. 6. Sobna temperatura](https://sourdoughmania.com/topics/3-6-sobna-temperatura-2/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Odgovarajuće temperature kreću se od 22-25 °C (71-77 °F). Pri nižim temperaturama, domaćem kvasu treba duže da postane aktivan. Pri višim, bit će brži. Ali ne više od 30 stupnjeva C (86 °F). Samo - [3. 5. Kakvu vodu trebate koristiti](https://sourdoughmania.com/topics/3-5-kakvu-vodu-trebate-koristiti-2/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Vaša voda treba biti sobne temperature, također je možete ostaviti da odstoji neko vrijeme. Ili možete koristiti filtriranu vodu na početku. Kada vaš domaći kvas/starter postane stariji i jači, tolerirat će i vodu iz - [3. 4. Koje brašno najbrže fermentira](https://sourdoughmania.com/topics/3-4-koje-brasno-najbrze-fermentira-2/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Iz mog iskustva, proso je najbrže, zatim heljda (koja može poprimiti ružičastu nijansu, ali to je normalno), pa kukuruz. Drugi također izvještavaju o brzom početku s teffom. Kada započnete s jednom vrstom brašna, koristite - [3. 3. Karakteristike brašna bez glutena](https://sourdoughmania.com/topics/3-3-karakteristike-brasna-bez-glutena-2/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Ime sve govori. Nema glutena, nema rastezljivosti niti elastičnosti u tijestu. Obično upija više vode. Za svoj prvi domaći kvas odaberite visokokvalitetno organsko brašno, a ne mješavine brašna iz trgovine s različitim dodacima. Provjerite - [3. 2. Pribor](https://sourdoughmania.com/topics/3-2-pribor-2/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Trebat će vam mala staklena posuda s poklopcem, žlica; plastična, drvena ili metalna, nije važno. Također vam preporučujem korištenje kuhinjske vage kako biste uvijek znali količinu vašeg domaćeg kvasa. *Ni jedan dio ovog tečaja - [3. 1. Uvod](https://sourdoughmania.com/topics/3-1-uvod/) - VAŽNO: Provjerite da li ste uključili hrvatske titlove dok gledate videozapise. Kliknite na video CC (pored kontrole glasnoće) i odaberite Hrvatski. Najtopliji kvasasti pozdravi, Tako sam uzbuđena što želite napraviti svoj prvi domaći kvas bez glutena. Dopustite mi da vam pokažem koliko to može biti jednostavno. Naučit ćete koji pribor vam je potreban. Koje su - [7. 3. Add-on recipe package (with code 40 % off) Copy](https://sourdoughmania.com/topics/7-3-add-on-recipe-package-with-code-40-off-copy/) - Click HERE for the Recipe Package. Don’t forget to use the exclusive code for a 40% discount. Code: GFBAKING40 *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [4. 4. Do you need to add sugar, honey, fruit or vegetables to your first gluten-free starter Copy](https://sourdoughmania.com/topics/4-4-do-you-need-to-add-sugar-honey-fruit-or-vegetables-to-your-first-gluten-free-starter-copy/) - You don’t need to add anything, the flour contains all necessary ingredients to start the fermentation process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is - [4. 3. Room temperature Copy](https://sourdoughmania.com/topics/4-3-room-temperature-copy/) - Appropriate temperatures range from 22 to 25 degrees Celsius (71 F to 77 F). The lower the temperature, the longer it takes for the starter to be activated. The higher it gets, the fastest your starter will be. But not more than 30 degrees C (86 F). Just be patient. *No part of this course - [4. 2. What kind of water you need to use Copy](https://sourdoughmania.com/topics/4-2-what-kind-of-water-you-need-to-use-copy/) - Your water needs to be of room temperature, you can also leave it to stand for a while. You can also use filtered water at the beginning. When your starter becomes older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water. *No - [4. 1. What kind of flour you need to use for your starter Copy](https://sourdoughmania.com/topics/4-1-what-kind-of-flour-you-need-to-use-for-your-starter-copy/) - The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but not necessarily. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, consider - [3. 19. How much starter to use in a recipe Copy](https://sourdoughmania.com/topics/3-19-how-much-starter-to-use-in-a-recipe-copy/) - The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe and it smells great and is - [3. 18. How much starter you need to leave behind in the jar before you feed it Copy](https://sourdoughmania.com/topics/3-18-how-much-starter-you-need-to-leave-behind-in-the-jar-before-you-feed-it-copy/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. Cover with a lid, and leave at room temperature for an hour. - [3. 17. How to store your starter Copy](https://sourdoughmania.com/topics/3-17-how-to-store-your-starter-copy/) - If you bake every day, you can leave it at room temperature. Otherwise, fear not, it will patiently wait for you in the fridge. Just make sure you feed it well, make it even a bit thicker than usual. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [3. 16. Name your starter Copy](https://sourdoughmania.com/topics/3-16-name-your-starter-copy/) - After you’ve created your starter, give it a name. Thus you’ll take better care of it and establish a special bond with it. I’m sure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [3. 15. SOS step Copy](https://sourdoughmania.com/topics/3-15-sos-step-copy/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [3. 14. What’s the smell, taste, consistency of a good starter Copy](https://sourdoughmania.com/topics/3-14-whats-the-smell-taste-consistency-of-a-good-starter-copy/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. FERMENTED NOTE: If you notice an acetone smell, do the SOS step. If needed, repeat it. *No part of this - [3. 13. When is your starter ready Copy](https://sourdoughmania.com/topics/3-13-when-is-your-starter-ready-copy/) - Your starter is ready when it reaches a dome shape, becomes puffy, it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after the feeding. Your starter is ready when you can hear bubbles cracking when you mix it. *No part - [3. 12. Repeat Day 4 and 5 Copy](https://sourdoughmania.com/topics/3-12-repeat-day-4-and-5-copy/) - If needed, repeat Day 4 and Day 5, if nothing happens in the jar. It’s also possible to leave the mixture unattended for 2 days. Sometimes this helps and the mixture becomes alive. Then after that you can do the same as on Day 4. FERMENTED TIP #1: All quantities are just approximate, pay attention to - [3. 11. Day 5 Copy](https://sourdoughmania.com/topics/3-11-day-5-copy/) - Add 20 g of water to the jar, and mix. Then add 25 g of millet flour. Mix, cover, and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [3. 10. Day 4 Copy](https://sourdoughmania.com/topics/3-10-day-4-copy/) - Remove almost everything from the jar and use it in the pancakes recipe. Leave a minimum amount in the jar, just tiny remnants on the bottom. Then add 15 g of water, 20 g of millet flour. Mix well, clean the sides. Cover, and leave at room temperature. FERMENTED NOTE #1: The starter can have a - [3. 9. Day 3 Copy](https://sourdoughmania.com/topics/3-9-day-3-copy/) - By now, you should be able to see some activity in the jar, like small bubbles. If they aren’t there yet, just be patient. My millet starter was ready after 3 days. But depending on the room and flour, it might take a bit longer where you live. So again add 15 g of water, - [3. 8. Day 2 Copy](https://sourdoughmania.com/topics/3-8-day-2-copy/) - Add 10 g of water to the jar, mix, and then add 15 g of millet flour. Mix well, clean the sides. Then cover and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [3. 7. Day 1 Copy](https://sourdoughmania.com/topics/3-7-day-1-copy/) - In a clean jar, mix 10 g of water, and 15 g of millet flour. Mix with the handle, and make sure it’s thick. If needed, adjust the flour/water ratio. Clean the sides of the jar. Then cover and leave at room temperature. FERMENTED TIP #1: The amounts given are just approximates. Keep an eye on - [3. 6. Room temperature Copy](https://sourdoughmania.com/topics/3-6-room-temperature-copy/) - Appropriate temperatures range from 22-25 C (71-77 F). With lower temperatures, it takes longer for the starter to be active. With higher, it will be faster. But not more than 30 degrees C (86 F). Just be patient. FERMENTED TIP: You can also use warm water to speed up the process if your kitchen is cold. - [3. 5. What kind of water you need to use Copy](https://sourdoughmania.com/topics/3-5-what-kind-of-water-you-need-to-use-copy/) - Your water needs to be of room temperature, you can also leave it to stand for a while. Or you can use filtered water at the beginning. When your starter is older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water for - [3. 4. What flour starts the fastest Copy](https://sourdoughmania.com/topics/3-4-what-flour-starts-the-fastest-copy/) - From my experience, millet is the fastest, then buckwheat (which tends to get a pinkish shade, but this is normal), then corn. Others report a quick start also with teff. When you start with one type of flour, use it also for later feedings. Don’t change your starter’s diet But you can use one starter for - [3. 3. Characteristics of gluten free flour Copy](https://sourdoughmania.com/topics/3-3-characteristics-of-gluten-free-flour-copy/) - The name says it all. There’s no gluten, no extensibility nor elasticity in the dough. It usually soaks up more water. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. Perhaps consider purchasing your own stone mill. So your - [3. 2. Utensils Copy](https://sourdoughmania.com/topics/3-2-utensils-copy/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn’t matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [7. 2. Introduction to the MC and code for 40 % off, also valid for sweet and savoury masterclass](https://sourdoughmania.com/topics/7-2-introduction-to-the-mc-and-code-for-40-off-also-valid-for-sweet-and-savoury-masterclass-2/) - Click HERE for the Gluten-Free Masterclass. Don’t forget to use the exclusive code for a 40% discount. Code: GFBAKING40 *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [7. 3. Add-on recipe package (with code 40 % off)](https://sourdoughmania.com/topics/7-3-add-on-recipe-package-with-code-40-off-2/) - Click HERE for the Recipe Package. Don’t forget to use the exclusive code for a 40% discount. Code: GFBAKING40 *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [7. 1. Is this the end or new beginning?](https://sourdoughmania.com/topics/7-1-is-this-the-end-or-new-beginning-2/) - Wow, so we’ve created your first gluten-free sourdough starter and gluten-free bread together! What sourtastic news! I wish that your sourdough baking becomes a pleasure, time for you and an opportunity to create something healthy for yourself or for your dear ones in a simple yet effective way. So we can bake the world a - [6. 10. How to plan your bakes](https://sourdoughmania.com/topics/6-10-how-to-plan-your-bakes-2/) - Check baking schedules with every recipe. Use a smaller amount of starter (1-5 percent), cold water, then mix the dough before going to work. When coming back, shape the dough or bake it if you put it in the baking tin in the morning. *No part of this course may be reproduced, copied, or redistributed - [6. 11. Characteristics of gluten-free flour](https://sourdoughmania.com/topics/6-11-characteristics-of-gluten-free-flour-2/) - The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but is not necessary. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, - [3. 1. Basic guidelines for your own GF starter Copy](https://sourdoughmania.com/topics/3-1-basic-guidelines-for-your-own-gf-starter-copy/) - Warmest sourdough greetings, I’m so excited you want to make your first gluten-free sourdough starter. Let me show you how simple this can be. You’ll learn what utensils you need. What the characteristics of gluten-free flours are, and which one is the fastest to start. What the right temperature is and what kind of water - [6. 8. Using the fridge](https://sourdoughmania.com/topics/6-8-using-the-fridge-2/) - WIth longer fermentation also in the fridge, the digestibility and the bioavailability of minerals and vitamins are improved. Before placing the dough in the fridge, make sure it was at room temperature for enough time and has increased in size a bit. You can place the dough container or fermented batter or shaped dough in - [6. 9. Does your bread rise too slow](https://sourdoughmania.com/topics/6-9-does-your-bread-rise-too-slow-2/) - Check your starter activity, was it puffy and bubbly before use? Was your dough left at room temperature for enough time? Did you use too much psyllium? Perhaps there’s a lower water amount in the dough, causing it to rise slower. To speed up the process, use warmer ingredients and more starter. To delay it, - [6. 6. Is your crumb too wet and sticky](https://sourdoughmania.com/topics/6-6-is-your-crumb-too-wet-and-sticky-2/) - Perhaps your flour doesn’t absorb as much water as stated in the recipe, lower the amount next time. You can also bake longer at lower temperatures. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [6. 7. Is there too much water in the dough](https://sourdoughmania.com/topics/6-7-is-there-too-much-water-in-the-dough-2/) - If you notice too much water in the dough, you can add more flour and if needed more salt. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this - [6. 5. Flying crust or big hole under the crust](https://sourdoughmania.com/topics/6-5-flying-crust-or-big-hole-under-the-crust-2/) - Perhaps there’s too much water for your flour. Or the dough has been proved too long and started to collapse. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of - [6. 3. Mixing the dough](https://sourdoughmania.com/topics/6-3-mixing-the-dough-2/) - Always add water gradually, moisten your hand in between. Seeds and nuts need to be added with flour. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course - [6. 4. When is the dough ready to be shaped or baked](https://sourdoughmania.com/topics/6-4-when-is-the-dough-ready-to-be-shaped-or-baked-2/) - When the dough increases in size by 20-30 percent, you can shape it. The dough structure will resemble a puffy sponge. Also before baking, the structure will be like this. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [6. 3. Psyllium as a binder](https://sourdoughmania.com/topics/6-3-psyllium-as-a-binder-2/) - Use psyllium husks, they act as a binder. However, don’t leave it to soak for too long, 10-15 minutes maximum. If there’s too much psyllium, the dough can’t rise well. An optimum amount is between 5-7 percent based on the total flour amount. *No part of this course may be reproduced, copied, or redistributed in - [6. 1. Comparison between gluten and gluten-free sourdough baking](https://sourdoughmania.com/topics/6-1-comparison-between-gluten-and-gluten-free-sourdough-baking-2/) - When the flour contains gluten, the dough will be elastic and extensible. When there’s no gluten, you can use psyllium husks to achieve that sponge-like structure. Gluten-free dough also doesn’t rise as much as its gluten counterpart. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [5. 14. Cutting into it and storing](https://sourdoughmania.com/topics/5-14-cutting-into-it-and-storing-2-2/) - When the bread has cooled well, you can cut into it. I store it on day 1 with the cut side facing downwards on a wooden board. On day 2, I place it in a cotton or linen bag. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [BAKING SCHEDULE FOR BREAD](https://sourdoughmania.com/topics/baking-schedule-for-bread-2-2/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [5. 13. Cooling down](https://sourdoughmania.com/topics/5-13-cooling-down-2-2/) - Place your bread on a cooling rack. How to check if it’s baked? Nock on the bottom, if it sounds hollow, it’s done. Cool it for at least 2 hours or more. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [5. 12. Baking](https://sourdoughmania.com/topics/5-12-baking-2-2/) - In a preheated oven at 240 degrees C (464 F) (upper and lower heat no fan) heat your baking dish or a flat baking tray. Transfer your dough into a preheated dish and bake for the first 15 minutes covered or with steam at 240 C (464 F). Then uncover or remove your source of - [5. 10. Your fridge is your best friend](https://sourdoughmania.com/topics/5-10-your-fridge-is-your-best-friend-2-2/) - After an hour or two, you can put your banneton into the fridge for a longer fermentation. FERMENTED TIP: You can also leave it at room temperature. When it’s ready and sufficiently proved, bake it. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [5. 11. Scoring](https://sourdoughmania.com/topics/5-11-scoring-2-2/) - When the dough has risen aka the content of the banneton has increased and become puffy and spongy, it’s time for the next step. You need to score the dough before baking to enable the built in gasses to escape and don’t let the dough find its own weak spot. Before you score your dough, - [5. 9. Final proofing](https://sourdoughmania.com/topics/5-9-final-proofing-2-2/) - Transfer your batard to the banneton so the seam is facing up. You can lightly dust a bit of flour on the edges. Cover well and leave at room temperature. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap you see in the video. Click HERE and get yours.A bundle of Sourtastic helpers - [5. 7. Preparing your banneton](https://sourdoughmania.com/topics/5-7-preparing-your-banneton-2-2/) - Evenly dust your banneton with a gluten-free flour of your choice. FERMENTED TIP: I like to use rice flour and millet flour. To clean your banneton, simply remove excess flour. You can also use a brush to do this. Then dry it completely. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful - [5. 8. Shaping the dough into a batard](https://sourdoughmania.com/topics/5-8-shaping-the-dough-into-a-batard-2-2/) - On a lightly moistened surface spread the dough into a rectangle, then flatten it gently a bit. Then roll it towards you so the seam is on the bottom. FERMENTED TIP #1: If the seam opens up, moisten it lightly with water then glue it together.FERMENTED TIP #2: To shape the dough into a ball/boule, - [5. 6. Proofing in a container](https://sourdoughmania.com/topics/5-6-proofing-in-a-container-2-2/) - Use a transparent rectangular container. Thus you’ll be able to see the dough rising. Noticing small bubbles on the bottom and the volume change. Cover it. Due to the shape of the container, you’ll be able to shape the dough easier later. Leave at room temperature. Proof so the dough increases in size for about - [5. 4. Adding flour and seeds if desired](https://sourdoughmania.com/topics/5-4-adding-flour-and-seeds-if-desired-2-2/) - Add flour to the mixture. In this step you can also add seeds. About 10 % up to 20 % to the four weight. You can soak your seeds overnight in the water with added starter. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and - [5. 5. Mixing](https://sourdoughmania.com/topics/5-5-mixing-2-2/) - I like to use a wooden or metal spoon first. The structure of the dough is different than with the gluten flour. The dough is not elastic nor extensible. The structure resembles a sponge. When you no longer can mix with a spoon, use your hands. The structure should look like this. It has a - [5. 3. Adding starter and salt](https://sourdoughmania.com/topics/5-3-adding-starter-and-salt-2-2/) - The gelled psyllium should look like this. Now add your starter, salt and mix well. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [5. 2. Making psyllium gel](https://sourdoughmania.com/topics/5-2-making-psyllium-gel-3-2/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [4. 14. The end is the new beginning](https://sourdoughmania.com/topics/4-14-the-end-is-the-new-beginning-2-2/) - Wow, so we’ve created your first gluten-free sourdough starter together! What sourtastic news! Now let’s name it, so it will stay with you as long as you want it. I wish that your sourdough baking becomes a pleasure, time for you and an opportunity to create something healthy for yourself or for your dear ones - [5. 1. Introduction and Master Recipe for Millet Bread](https://sourdoughmania.com/topics/5-1-introduction-and-master-recipe-for-millet-bread-2-2/) - The procedure here you can use for almost any kind of bread. Let it be a good foundation for further baking explorations. 100% Millet Bread Recipe 9 g of psyllium husks (5 %) 250 g water (147 % or more if needed) 30 g of puffy gluten-free starter (17 % – more or less, just make - [4. 13. How much starter to use in a recipe](https://sourdoughmania.com/topics/4-13-how-much-starter-to-use-in-a-recipe-3-2/) - The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe and it smells great and is - [4. 11. How to store your starter](https://sourdoughmania.com/topics/4-11-how-to-store-your-starter-3-2/) - If you bake every day, you can leave it at room temperature. Otherwise, fear not, it will patiently wait for you in the fridge. Just make sure you feed it well, make it even a bit thicker than usual. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [4. 12. How much starter you need to leave behind in the jar before you feed it](https://sourdoughmania.com/topics/4-12-how-much-starter-you-need-to-leave-behind-in-the-jar-before-you-feed-it-3-2/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. Cover with a lid, and leave at room temperature for an hour. - [4. 10. Name your starter](https://sourdoughmania.com/topics/4-10-name-your-starter-3-2/) - After you’ve created your starter, give it a name. Thus you’ll take better care of it and establish a special bond with it. I’m sure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [4. 8. What’s the smell, taste, consistency of a good starter](https://sourdoughmania.com/topics/4-8-whats-the-smell-taste-consistency-of-a-good-starter-3-2/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. FERMENTED NOTE: If you notice an acetone smell, do the SOS step. If needed, repeat it. *No part of this - [4. 9. SOS step](https://sourdoughmania.com/topics/4-9-sos-step-3-2/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [4. 7. When is your starter ready](https://sourdoughmania.com/topics/4-7-when-is-your-starter-ready-3-2/) - Your starter is ready when it reaches a dome shape, becomes puffy, it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after the feeding. Your starter is ready when you can hear bubbles cracking when you mix it. *No part - [4. 5. Day 5 (RT)](https://sourdoughmania.com/topics/4-5-day-5-rt-3-2/) - Add 20 g of water to the jar, and mix. Then add 25 g of millet flour. Mix, cover, and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [4. 6. If there’s no activity (repeat Day 4-Day 5)](https://sourdoughmania.com/topics/4-6-if-theres-no-activity-repeat-day-4-day-5-3-2/) - If needed, repeat Day 4 and Day 5, if nothing happens in the jar. It’s also possible to leave the mixture unattended for 2 days. Sometimes this helps and the mixture becomes alive. Then after that you can do the same as on Day 4. FERMENTED TIP #1: All quantities are just approximate, pay attention to - [4. 4. Day 4 (RT)](https://sourdoughmania.com/topics/4-4-day-4-rt-3-2/) - Remove almost everything from the jar and use it in the pancakes recipe. Leave a minimum amount in the jar, just tiny remnants on the bottom. Then add 15 g of water, 20 g of millet flour. Mix well, clean the sides. Cover, and leave at room temperature. FERMENTED NOTE #1: The starter can have a - [4. 2. Day 2 (RT)](https://sourdoughmania.com/topics/4-2-day-2-rt-3-2/) - Add 10 g of water to the jar, mix, and then add 15 g of millet flour. Mix well, clean the sides. Then cover and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [4. 3. Day 3 (RT)](https://sourdoughmania.com/topics/4-3-day-3-rt-3-2/) - By now, you should be able to see some activity in the jar, like small bubbles. If they aren’t there yet, just be patient. My millet starter was ready after 3 days. But depending on the room and flour, it might take a bit longer where you live. So again add 15 g of water, - [4. 1. Day 1 (RT)](https://sourdoughmania.com/topics/4-1-day-1-rt-3-2/) - In a clean jar, mix 10 g of water, and 15 g of millet flour. Mix with the handle, and make sure it’s thick. If needed, adjust the flour/water ratio. Clean the sides of the jar. Then cover and leave at room temperature. FERMENTED TIP #1: The amounts given are just approximates. Keep an eye on - [3. 5. What kind of water you need to use](https://sourdoughmania.com/topics/3-5-what-kind-of-water-you-need-to-use-8-2/) - Your water needs to be of room temperature, you can also leave it to stand for a while. Or you can use filtered water at the beginning. When your starter is older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water for - [3. 6. Room temperature](https://sourdoughmania.com/topics/3-6-room-temperature-8-2/) - Appropriate temperatures range from 22-25 C (71-77 F). With lower temperatures, it takes longer for the starter to be active. With higher, it will be faster. But not more than 30 degrees C (86 F). Just be patient. FERMENTED TIP: You can also use warm water to speed up the process if your kitchen is cold. Or - [3. 4. What flour starts the fastest](https://sourdoughmania.com/topics/3-4-what-flour-starts-the-fastest-8-2/) - From my experience, millet is the fastest, then buckwheat (which tends to get a pinkish shade, but this is normal), then corn. Others report a quick start also with teff. When you start with one type of flour, use it also for later feedings. Don’t change your starter’s diet But you can use one starter for - [3. 3. Characteristics of gluten-free flour](https://sourdoughmania.com/topics/3-3-characteristics-of-gluten-free-flour-8-2/) - The name says it all. There’s no gluten, no extensibility nor elasticity in the dough. It usually soaks up more water. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. Perhaps consider purchasing your own stone mill. So your - [3. 2. Utensils](https://sourdoughmania.com/topics/3-2-utensils-8-2/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn’t matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [3. 1. Introduction](https://sourdoughmania.com/topics/3-1-introduction-4-2/) - Warmest sourdough greetings, I’m so excited you want to make your first gluten-free sourdough starter. Let me show you how simple this can be. You’ll learn what utensils you need. What the characteristics of gluten-free flours are, and which one is the fastest to start. What the right temperature is and what kind of water - [4. 17. Moj raspored hranjenja bezglutenskog startera](https://sourdoughmania.com/topics/4-17-moj-raspored-hranjenja-bezglutenskog-startera/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Isprobala sam dvije metode i obje rade. Odaberite onu koja vam najviše odgovara. Metoda 1: Stavljam svoju staklenku s minimalnom količinom startera u hladnjak. Nekoliko sati (4-7) prije pečenja, vadim staklenku iz hladnjaka i dodajem, na primjer, 15 g vode i 20 g brašna od - [4. 16 Imate li previše startera](https://sourdoughmania.com/topics/4-16-imate-li-previse-startera/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Možete napraviti fantastične palačinke ili kruh od banane. Također ga možete razrijediti s vodom i zalijevati svoje biljke. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za javnu upotrebu, niti proslijediti bilo kome - [4. 15. Ako trebate veću količinu startera](https://sourdoughmania.com/topics/4-15-ako-trebate-vecu-kolicinu-startera/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Uzmite jednu veću staklenku i stavite u nju gotovo sav starter iz manje staklenke. Zatim dodajte najmanje dvostruku količinu brašna i odgovarajuću količinu vode kako biste dobili lijepu i gustu strukturu. Na primjer, trebate 200 g startera za vaše pečenje, ali imate samo 30 g. - [4. 14. Koliko dugo možete čuvati svoj starter u hladnjaku](https://sourdoughmania.com/topics/4-14-koliko-dugo-mozete-cuvati-svoj-starter-u-hladnjaku/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Dobro nahranjeni starter domaćeg kvasa može vas čekati u hladnjaku najmanje nekoliko tjedana. Ali nakon ovog hladnog odmora, napravite barem jedan SOS-korak ili dva. FERMENTIRANI SAVJET: Uspješno sam oživjela starter čuvan u hladnjaku više od 2 mjeseca s 1-3 hranjenja/SOS koraka. *Ni jedan dio ovog - [4. 13. Koliko dugo trebate ostaviti starter na sobnoj temperaturi prije nego što ga vratite u hladnjak](https://sourdoughmania.com/topics/4-13-koliko-dugo-trebate-ostaviti-starter-na-sobnoj-temperaturi-prije-nego-sto-ga-vratite-u-hladnjak/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. After feeding, I close the lid, place a rubber band to mark the edge, and then leave at room temperature for about an hour. Then store it in the fridge. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji - [4. 12. Koliko startera trebate ostaviti u staklenci prije nego što ga nahranite](https://sourdoughmania.com/topics/4-12-koliko-startera-trebate-ostaviti-u-staklenci-prije-nego-sto-ga-nahranite/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Prije nego što dodate brašno i vodu u vaš starter, ostavite minimalnu količinu u staklenci, tako da mali ostaci prekriju njezino dno. Osobno, prvo dodam vodu, poklopim staklenku, protresem i tako je očistim. Zatim dodam brašno, premiješam i očistim stranice. Pokrijte poklopcem i ostavite na - [4. 11. Koliko startera koristiti u receptu](https://sourdoughmania.com/topics/4-11-koliko-startera-koristiti-u-receptu/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Što više startera dodate, brže će vam tijesto narasti i obrnuto. Bez obzira na to koliko startera koristite, pobrinite se da bude u vrhunskoj formi. Ako je kiselkastiji, možete dodati manje startera nego što je navedeno u receptu. Ako imate više startera nego u receptu, - [4. 10. Kada je vaš starter spreman](https://sourdoughmania.com/topics/4-10-kada-je-vas-starter-spreman/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Vaš starter je spreman kada postigne oblik kupole, postane napuhan, naraste, ne nužno 100% kao kod startera s glutenom. To možete primijetiti ako stavite gumicu na staklenku odmah nakon hranjenja. Vaš starter je spreman kada čujete pucanje mjehurića dok ga miješate. *Ni jedan dio ovog - [4. 9. Kakav je miris, okus, konzistencija dobrog startera](https://sourdoughmania.com/topics/4-9-kakav-je-miris-okus-konzistencija-dobrog-startera/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Dobro njegovan starter mora mirisati na mliječni kefir, jogurt, a takav bi mu trebao biti i okus. Ako miriše ili ima okus po octu, upotrijebite SOS korak. Konzistencija bi trebala biti gusta, poput brzog pijeska, ne tekuća. FERMENTIRANO NAPOMENA: Ako primijetite miris acetona, napravite SOS - [4. 8. Pribor](https://sourdoughmania.com/topics/4-8-pribor/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Trebat će vam mala staklena posuda s poklopcem, žlica; plastična, drvena ili metalna, nije važno. Također vam preporučujem korištenje kuhinjske vage kako biste uvijek znali količinu vašeg domaćeg kvasa. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi - [4. 7. Je li se plijesan stvorila na vrhu vašeg bezglutenskog startera](https://sourdoughmania.com/topics/4-7-je-li-se-plijesan-stvorila-na-vrhu-vaseg-bezglutenskog-startera/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Ako je vaš bezglutenski starter još uvijek mlad ili nije korišten dugo vremena, može se stvoriti plijesan na vrhu. Ako je siva, crvena, crna ili možete vidjeti njene spore, bacite starter i krenite ispočetka. Loš starter smrdi (kao nešto pokvareno, stari sir, gljivice, pokvarena jaja - [4. 6. SOS korak](https://sourdoughmania.com/topics/4-6-sos-korak/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Kada vam starter postane previše kiseo ili se neko vrijeme nije koristio, a nije aktivan, uzmite malu porciju (četvrtinu žličice ili čak manje), stavite u čistu staklenku. Tu dodajte 15 g vode i 20 g prosenog brašna. Promiješajte i provjerite da bude gusto. Očistite stranice, - [4. 5. Uobičajeni problemi](https://sourdoughmania.com/topics/4-5-uobicajeni-problemi/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Ponekad se brašno i voda odvajaju, to se događa kada ima previše vode u starteru. Ako vaš starter nije u upotrebi duže vrijeme i bio je pohranjen u hladnjaku, površina može biti prekrivena kahmom. Ovo je tanki sloj, pelicula formirana od strane divljih gljivica i - [4. 4. Trebate li dodati šećer, med, voće ili povrće svom prvom bezglutenskom starteru](https://sourdoughmania.com/topics/4-4-trebate-li-dodati-secer-med-voce-ili-povrce-svom-prvom-bezglutenskom-starteru/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Ne trebate dodavati ništa, brašno sadrži sve potrebne sastojke za pokretanje procesa fermentacije. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za javnu upotrebu, niti proslijediti bilo kome tko nije kupio tečaj. @Stvoriteljica - [4. 3. Sobna temperatura](https://sourdoughmania.com/topics/4-3-sobna-temperatura/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Odgovarajuće temperature kreću se od 22 do 25 stupnjeva Celzijusa (71 F do 77 F). Ako je temperatura niža, što duže je potrebno da se starter aktivira. Ako je viša, to će vaš starter biti najbrži. Ali ne više od 30 stupnjeva C (86 F). - [4. 2. Kakvu vodu trebate koristiti](https://sourdoughmania.com/topics/4-2-kakvu-vodu-trebate-koristiti/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Voda vam mora biti sobne temperature, možete je i ostaviti da malo odstoji. Na početku možete koristiti i filtriranu vodu. Kad vaš starter postane stariji i jači, tolerirat će i vodu iz slavine ako je, naravno, kvalitete za piće. Ako nije, možete koristiti flaširanu vodu. - [4. 1. Koju vrstu brašna trebate koristiti za starter](https://sourdoughmania.com/topics/4-1-koju-vrstu-brasna-trebate-koristiti-za-starter/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Naziv sve govori, nema glutena, što znači da tijesto nema rastezljivost niti elastičnost. Obično upije više vode, ali ne nužno. Odaberite organsko brašno visoke kvalitete za svoj prvi starter, a ne mješavine brašna kupljene u trgovini s različitim dodacima. Provjerite je li stvarno fino mljeveno. - [3. 19. Koliko startera koristiti u receptu](https://sourdoughmania.com/topics/3-19-koliko-startera-koristiti-u-receptu/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Što više startera dodate, brže će vam tijesto narasti i obrnuto. Bez obzira na to koliko startera koristite, pobrinite se da bude u vrhunskoj formi. Ako je kiselkastiji, možete dodati manje startera nego što je navedeno u receptu. Ako imate više startera nego u receptu, - [3. 18. Koliko startera trebate ostaviti u staklenci prije nego što ga nahranite](https://sourdoughmania.com/topics/3-18-koliko-startera-trebate-ostaviti-u-staklenci-prije-nego-sto-ga-nahranite/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Prije nego što dodate brašno i vodu u vaš starter, ostavite minimalnu količinu u staklenci, tako da mali ostaci prekriju njezino dno. Osobno, prvo dodam vodu, poklopim staklenku, protresem i tako je očistim. Zatim dodam brašno, premiješam i očistim stranice. Pokrijte poklopcem i ostavite na - [3. 17. Kako čuvati starter](https://sourdoughmania.com/topics/3-17-kako-cuvati-starter/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Ako pečete svaki dan, možete starter/domaći kvas ostaviti na sobnoj temperaturi. Inače, ne bojte se, strpljivo će vas pričekati u hladnjaku. Samo pazite da ga dobro nahranite, neka bude još malo gušći nego inače. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili - [3. 16 Dajte ime svom starteru](https://sourdoughmania.com/topics/3-16-dajte-ime-svom-starteru/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Nakon što ste izradili svoj starter, dodijelite mu ime. Tako ćete se bolje brinuti o njemu i uspostaviti posebnu vezu s njim. Sigurna sam. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za - [3. 15. SOS korak](https://sourdoughmania.com/topics/3-15-sos-korak/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Kada vam starter postane previše kiseo ili se neko vrijeme nije koristio, a nije aktivan, uzmite malu porciju (četvrtinu žličice ili čak manje), stavite u čistu staklenku. Tu dodajte 15 g vode i 20 g prosenog brašna. Promiješajte i provjerite da bude gusto. Očistite stranice, - [3. 14. Kakav je miris, okus, konzistencija dobrog startera](https://sourdoughmania.com/topics/3-14-kakav-je-miris-okus-konzistencija-dobrog-startera/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Dobro njegovan starter mora mirisati na mliječni kefir, jogurt, a takav bi mu trebao biti i okus. Ako miriše ili ima okus po octu, upotrijebite SOS korak. Konzistencija bi trebala biti gusta, poput brzog pijeska, ne tekuća. FERMENTIRANO NAPOMENA: Ako primijetite miris acetona, napravite SOS - [3. 13. Kada je vaš starter spreman](https://sourdoughmania.com/topics/3-13-kada-je-vas-starter-spreman/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Vaš starter je spreman kada postigne oblik kupole, postane napuhan, naraste, ne nužno 100% kao kod startera s glutenom. To možete primijetiti ako stavite gumicu na staklenku odmah nakon hranjenja. Vaš starter je spreman kada čujete pucanje mjehurića dok ga miješate. *Ni jedan dio ovog - [3. 12. Ponovite 4. i 5. dan](https://sourdoughmania.com/topics/3-12-ponovite-4-i-5-dan/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Ako je potrebno, ponovite dan 4 i dan 5, ako se ništa ne dogodi u staklenci. Također je moguće smjesu ostaviti bez nadzora 2 dana. Ponekad to pomaže i smjesa postaje živa. Nakon toga možete učiniti isto kao i 4. dan. FERMENTIRANI SAVJET #1: Sve - [3. 11. 5. dan](https://sourdoughmania.com/topics/3-11-5-dan/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. U teglu dodajte 20 g vode i promiješajte. Zatim dodajte 25 gr prosenog brašna. Promiješajte, poklopite i ostavite na sobnoj temperaturi. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim za javnu upotrebu, niti - [3. 10. 4. dan](https://sourdoughmania.com/topics/3-10-4-dan/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Izvadite gotovo sve iz staklenke i upotrijebite u receptu za palačinke. Ostavite minimalnu količinu u staklenci, samo sitne ostatke na dnu. Zatim dodajte 15 g vode, 20 g prosenog brašna. Dobro izmiješajte, očistite stranice. Pokrijte i ostavite na sobnoj temperaturi. FERMENTIRANA NAPOMENA #1: Domaći kvas/starter - [3. 9. 3. dan](https://sourdoughmania.com/topics/3-9-3-dan/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Do sada biste trebali moći vidjeti neke aktivnosti u staklenci, poput malih mjehurića. Ako ih još nema, samo budite strpljivi. Moj starter od prosa bio je gotov nakon 3 dana. Ali ovisno o sobnoj temperaturi i brašnu, tamo gdje živite može potrajati malo duže. Tako - [3. 8. 2. dan](https://sourdoughmania.com/topics/3-8-2-dan/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. U teglu dodajte 10 g vode, promiješajte, a zatim dodajte 15 g prosenog brašna. Dobro izmiješajte, očistite stranice. Zatim poklopite i ostavite na sobnoj temperaturi. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi način, niti učiniti dostupnim - [3. 7. 1. dan](https://sourdoughmania.com/topics/3-7-1-dan/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. U čistoj tegli pomiješajte 10 g vode i 15 g prosenog brašna. Miješajte drškom žlice, pazite da bude gusto. Po potrebi prilagodite omjer brašno/voda. Očistite stranice staklenke. Zatim poklopite i ostavite na sobnoj temperaturi. FERMENTIRANI SAVJET #1: Navedene količine samo su približne. Pripazite na strukturu. - [5. 3. Je li ovaj detaljni, ali pojednostavljeni MC pravi za mene?](https://sourdoughmania.com/topics/5-3-je-li-ovaj-detaljni-ali-pojednostavljeni-mc-pravi-za-mene/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Je li ovaj detaljni, ali pojednostavljeni masterclass pravi za vas? Poziv za pridruživanje Gluten-Free Masterclassu – Kliknite OVDJE I ne zaboravite iskoristiti kod za 40% popusta GFBAKING40. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [5. 2. Uvod u masterclass i kod za 40 % popusta, koji vrijedi i za masterclass slatkih i slanih recepata](https://sourdoughmania.com/topics/5-2-uvod-u-masterclass-i-kod-za-40-popusta-koji-vrijedi-i-za-masterclass-slatkih-i-slanih-recepata/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Kliknite OVDJE za Masterclass bez glutena (za kruh, pizzu, focacciu i još mnogo toga) - na engleskom Kliknite OVDJE za Masterclass slatkih i slanih recepata (keksi, babke, tortilje, vafli i još mnogo toga). - na engleskom Ne zaboravite iskoristiti ekskluzivni kod za 40% popusta. Kod: - [5. 1. Je li ovo kraj ili novi početak?](https://sourdoughmania.com/topics/5-1-je-li-ovo-kraj-ili-novi-pocetak/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Wow, zajedno smo stvorili tvoj prvi bezglutenski domaći kvas! Kakva kvasastična vijest! Sada mu dajmo ime, tako da ostane s tobom koliko god želiš. Želim ti da tvoje pečenje s domaćim kvasom postane zadovoljstvo, vrijeme za tebe i prilika da stvoriš nešto zdravo za sebe - [3. 1. Osnovne smjernice za vaš vlastiti bezglutenski kvas](https://sourdoughmania.com/topics/3-1-osnovne-smjernice-za-vas-vlastiti-bezglutenski-kvas/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Najtopliji kvasasti pozdravi, Tako sam uzbuđena što želite napraviti svoj prvi domaći kvas bez glutena. Dopustite mi da vam pokažem koliko to može biti jednostavno. Naučit ćete koji pribor vam je potreban. Koje su karakteristike brašna bez glutena i koje se najbrže aktivira. Koja je - [3. 3. Karakteristike brašna bez glutena](https://sourdoughmania.com/topics/3-3-karakteristike-brasna-bez-glutena/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Ime sve govori. Nema glutena, nema rastezljivosti niti elastičnosti u tijestu. Obično upija više vode. Za svoj prvi domaći kvas odaberite visokokvalitetno organsko brašno, a ne mješavine brašna iz trgovine s različitim dodacima. Provjerite da - [3. 2. Pribor](https://sourdoughmania.com/topics/3-2-pribor/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Trebat će vam mala staklena posuda s poklopcem, žlica; plastična, drvena ili metalna, nije važno. Također vam preporučujem korištenje kuhinjske vage kako biste uvijek znali količinu vašeg domaćeg kvasa. *Ni jedan dio ovog tečaja ne smije se reproducirati, kopirati ili redistribuirati na bilo koji drugi - [3. 4. Koje brašno najbrže fermentira](https://sourdoughmania.com/topics/3-4-koje-brasno-najbrze-fermentira/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Iz mog iskustva, proso je najbrže, zatim heljda (koja može poprimiti ružičastu nijansu, ali to je normalno), pa kukuruz. Drugi također izvještavaju o brzom početku s teffom. Kada započnete s jednom vrstom brašna, koristite je i za kasnija hranjenja. Nemojte mijenjati prehranu svog domaćeg kvasa. - [3. 6. Sobna temperatura](https://sourdoughmania.com/topics/3-6-sobna-temperatura/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Odgovarajuće temperature kreću se od 22-25 °C (71-77 °F). Pri nižim temperaturama, domaćem kvasu treba duže da postane aktivan. Pri višim, bit će brži. Ali ne više od 30 stupnjeva C (86 °F). Samo budite strpljivi. FERMENTIRANI SAVJET: Također možete koristiti toplu vodu kako biste - [3. 5. Kakvu vodu trebate koristiti?](https://sourdoughmania.com/topics/3-5-kakvu-vodu-trebate-koristiti/) - Uključite titlove u videu za hrtvatski jezik. Pritisnite gumb CC. Vaša voda treba biti sobne temperature, također je možete ostaviti da odstoji neko vrijeme. Ili možete koristiti filtriranu vodu na početku. Kada vaš domaći kvas/starter postane stariji i jači, tolerirat će i vodu iz slavine, ako je naravno pitke kvalitete. Ako nije, možete koristiti flaširanu - [7. 3. Add-on recipe package (with code 40 % off)](https://sourdoughmania.com/topics/7-3-add-on-recipe-package-with-code-40-off/) - Click HERE for the Recipe Package. Don’t forget to use the exclusive code for a 40% discount. Code: GFBAKING40 *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [7. 2. Introduction to the MC and code for 40 % off, also valid for sweet and savoury masterclass](https://sourdoughmania.com/topics/7-2-introduction-to-the-mc-and-code-for-40-off-also-valid-for-sweet-and-savoury-masterclass/) - Click HERE for the Gluten-Free Masterclass. Don’t forget to use the exclusive code for a 40% discount. Code: GFBAKING40 *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [7. 1. Is this the end or new beginning?](https://sourdoughmania.com/topics/7-1-is-this-the-end-or-new-beginning/) - Wow, so we’ve created your first gluten-free sourdough starter and gluten-free bread together! What sourtastic news! I wish that your sourdough baking becomes a pleasure, time for you and an opportunity to create something healthy for yourself or for your dear ones in a simple yet effective way. So we can bake the world a - [3. 10. Scoring](https://sourdoughmania.com/topics/3-10-scoring/) - Sprinkle with millet flour so the scoring is easier. Then stroke them gently. Under a 30-degree angle cut about half a cm deep. Or you can also do just one slash from top to bottom. FERMENTED TIP: For easier scoring check my handmade wooden scoring knife HERE. The sourtastic bundle (scoring knife, bench knife, proofing cap) - [5. 3. is this in-depth, but simplified MC the right one for me?](https://sourdoughmania.com/topics/5-3-is-this-in-depth-but-simplified-mc-the-right-one-for-me/) - Is this in-depth, but simplified masterclass just the right for you? Invitation to Join the Gluten-Free Masterclass - Click HEREAnd don't forget to use the 40% off code GFBAKING40. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [5. 2. Introduction to the MC and code for 40 % off, also valid for sweet and savoury masterclass](https://sourdoughmania.com/topics/5-2-introduction-to-the-mc-and-code-for-40-off-also-valid-for-sweet-and-savoury-masterclass/) - Click HERE for the Gluten-Free Masterclass (for bread, pizza, focaccia and more). Click HERE for the Sweet and Savoury Masterclass (cookies, babkas, tortillas, waffles, and much more). Don't forget to use the exclusive code for a 40% discount. Code: GFBAKING40 - [4. 15. If you need a larger amount of starter](https://sourdoughmania.com/topics/4-15-if-you-need-a-larger-amount-of-starter/) - Take one larger jar, and place almost all the starter from the small one in it. Then add at least a double portion of flour and the appropriate amount of water to get a nice and thick structure. For example, you need 200 g of starter for your bakes but you only have 30 g. - [4. 6. SOS step](https://sourdoughmania.com/topics/4-6-sos-step/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [3. 14. What’s the smell, taste, consistency of a good starter](https://sourdoughmania.com/topics/3-14-whats-the-smell-taste-consistency-of-a-good-starter-5/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. FERMENTED NOTE: If you notice an acetone smell, do the SOS step. If needed, repeat it. *No part of this - [3. 12. Repeat Day 4 and 5](https://sourdoughmania.com/topics/3-12-repeat-day-4-and-5-5/) - If needed, repeat Day 4 and Day 5, if nothing happens in the jar. It’s also possible to leave the mixture unattended for 2 days. Sometimes this helps and the mixture becomes alive. Then after that you can do the same as on Day 4. FERMENTED TIP #1: All quantities are just approximate, pay attention to - [7. 2. Is this in-depth, but simplified MC the right one for me?](https://sourdoughmania.com/topics/7-2-is-this-in-depth-but-simplified-mc-the-right-one-for-me/) - [6. 11. Characteristics of gluten-free flour](https://sourdoughmania.com/topics/6-11-characteristics-of-gluten-free-flour/) - The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but is not necessary. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, - [6. 10. How to plan your bakes](https://sourdoughmania.com/topics/6-10-how-to-plan-your-bakes/) - Check baking schedules with every recipe. Use a smaller amount of starter (1-5 percent), cold water, then mix the dough before going to work. When coming back, shape the dough or bake it if you put it in the baking tin in the morning. *No part of this course may be reproduced, copied, or redistributed - [6. 9. Does your bread rise too slow](https://sourdoughmania.com/topics/6-9-does-your-bread-rise-too-slow/) - Check your starter activity, was it puffy and bubbly before use? Was your dough left at room temperature for enough time? Did you use too much psyllium? Perhaps there’s a lower water amount in the dough, causing it to rise slower. To speed up the process, use warmer ingredients and more starter. To delay it, - [6. 7. Is there too much water in the dough](https://sourdoughmania.com/topics/6-7-is-there-too-much-water-in-the-dough/) - If you notice too much water in the dough, you can add more flour and if needed more salt. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this - [6. 6. Is your crumb too wet and sticky](https://sourdoughmania.com/topics/6-6-is-your-crumb-too-wet-and-sticky/) - Perhaps your flour doesn’t absorb as much water as stated in the recipe, lower the amount next time. You can also bake longer at lower temperatures. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [6. 8. Using the fridge](https://sourdoughmania.com/topics/6-8-using-the-fridge/) - WIth longer fermentation also in the fridge, the digestibility and the bioavailability of minerals and vitamins are improved. Before placing the dough in the fridge, make sure it was at room temperature for enough time and has increased in size a bit. You can place the dough container or fermented batter or shaped dough in - [6. 5. Flying crust or big hole under the crust](https://sourdoughmania.com/topics/6-5-flying-crust-or-big-hole-under-the-crust/) - Perhaps there’s too much water for your flour. Or the dough has been proved too long and started to collapse. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of - [6. 4. When is the dough ready to be shaped or baked](https://sourdoughmania.com/topics/6-4-when-is-the-dough-ready-to-be-shaped-or-baked/) - When the dough increases in size by 20-30 percent, you can shape it. The dough structure will resemble a puffy sponge. Also before baking, the structure will be like this. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [Topic](https://sourdoughmania.com/topics/topic-43/) - [Topic](https://sourdoughmania.com/topics/topic-41/) - [6. 3. Mixing the dough](https://sourdoughmania.com/topics/6-3-mixing-the-dough/) - Always add water gradually, moisten your hand in between. Seeds and nuts need to be added with flour. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course - [6. 3. Psyllium as a binder](https://sourdoughmania.com/topics/6-3-psyllium-as-a-binder/) - Use psyllium husks, they act as a binder. However, don’t leave it to soak for too long, 10-15 minutes maximum. If there’s too much psyllium, the dough can’t rise well. An optimum amount is between 5-7 percent based on the total flour amount. *No part of this course may be reproduced, copied, or redistributed in - [6. 1. Comparison between gluten and gluten-free sourdough baking](https://sourdoughmania.com/topics/6-1-comparison-between-gluten-and-gluten-free-sourdough-baking/) - When the flour contains gluten, the dough will be elastic and extensible. When there’s no gluten, you can use psyllium husks to achieve that sponge-like structure. Gluten-free dough also doesn’t rise as much as its gluten counterpart. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [BAKING SCHEDULE FOR BREAD](https://sourdoughmania.com/topics/baking-schedule-for-bread-2/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [5. 14. Cutting into it and storing](https://sourdoughmania.com/topics/5-14-cutting-into-it-and-storing-2/) - When the bread has cooled well, you can cut into it. I store it on day 1 with the cut side facing downwards on a wooden board. On day 2, I place it in a cotton or linen bag. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [5. 13. Cooling down](https://sourdoughmania.com/topics/5-13-cooling-down-2/) - Place your bread on a cooling rack. How to check if it’s baked? Nock on the bottom, if it sounds hollow, it’s done. Cool it for at least 2 hours or more. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [5. 12. Baking](https://sourdoughmania.com/topics/5-12-baking-2/) - In a preheated oven at 240 degrees C (464 F) (upper and lower heat no fan) heat your baking dish or a flat baking tray. Transfer your dough into a preheated dish and bake for the first 15 minutes covered or with steam at 240 C (464 F). Then uncover or remove your source of - [5. 11. Scoring](https://sourdoughmania.com/topics/5-11-scoring-2/) - When the dough has risen aka the content of the banneton has increased and become puffy and spongy, it’s time for the next step. You need to score the dough before baking to enable the built in gasses to escape and don’t let the dough find its own weak spot. Before you score your dough, - [5. 10. Your fridge is your best friend](https://sourdoughmania.com/topics/5-10-your-fridge-is-your-best-friend-2/) - After an hour or two, you can put your banneton into the fridge for a longer fermentation. FERMENTED TIP: You can also leave it at room temperature. When it’s ready and sufficiently proved, bake it. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [5. 9. Final proofing](https://sourdoughmania.com/topics/5-9-final-proofing-2/) - Transfer your batard to the banneton so the seam is facing up. You can lightly dust a bit of flour on the edges. Cover well and leave at room temperature. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap you see in the video. Click HERE and get yours.A bundle of Sourtastic helpers - [5. 8. Shaping the dough into a batard](https://sourdoughmania.com/topics/5-8-shaping-the-dough-into-a-batard-2/) - On a lightly moistened surface spread the dough into a rectangle, then flatten it gently a bit. Then roll it towards you so the seam is on the bottom. FERMENTED TIP #1: If the seam opens up, moisten it lightly with water then glue it together.FERMENTED TIP #2: To shape the dough into a ball/boule, - [5. 7. Preparing your banneton](https://sourdoughmania.com/topics/5-7-preparing-your-banneton-2/) - Evenly dust your banneton with a gluten-free flour of your choice. FERMENTED TIP: I like to use rice flour and millet flour. To clean your banneton, simply remove excess flour. You can also use a brush to do this. Then dry it completely. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful - [5. 6. Proofing in a container](https://sourdoughmania.com/topics/5-6-proofing-in-a-container-2/) - Use a transparent rectangular container. Thus you’ll be able to see the dough rising. Noticing small bubbles on the bottom and the volume change. Cover it. Due to the shape of the container, you’ll be able to shape the dough easier later. Leave at room temperature. Proof so the dough increases in size for about - [5. 4. Adding flour and seeds if desired](https://sourdoughmania.com/topics/5-4-adding-flour-and-seeds-if-desired-2/) - Add flour to the mixture. In this step you can also add seeds. About 10 % up to 20 % to the four weight. You can soak your seeds overnight in the water with added starter. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and - [5. 5. Mixing](https://sourdoughmania.com/topics/5-5-mixing-2/) - I like to use a wooden or metal spoon first. The structure of the dough is different than with the gluten flour. The dough is not elastic nor extensible. The structure resembles a sponge. When you no longer can mix with a spoon, use your hands. The structure should look like this. It has a - [5. 2. Making psyllium gel](https://sourdoughmania.com/topics/5-2-making-psyllium-gel-3/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [5. 3. Adding starter and salt](https://sourdoughmania.com/topics/5-3-adding-starter-and-salt-2/) - The gelled psyllium should look like this. Now add your starter, salt and mix well. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [5. 1. Introduction and Master Recipe for Millet Bread](https://sourdoughmania.com/topics/5-1-introduction-and-master-recipe-for-millet-bread-2/) - The procedure here you can use for almost any kind of bread. Let it be a good foundation for further baking explorations. 100% Millet Bread Recipe 9 g of psyllium husks (5 %) 250 g water (147 % or more if needed) 30 g of puffy gluten-free starter (17 % – more or less, just make - [4. 13. How much starter to use in a recipe](https://sourdoughmania.com/topics/4-13-how-much-starter-to-use-in-a-recipe-3/) - The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe and it smells great and is - [4. 14. The end is the new beginning](https://sourdoughmania.com/topics/4-14-the-end-is-the-new-beginning-2/) - Wow, so we’ve created your first gluten-free sourdough starter together! What sourtastic news! Now let’s name it, so it will stay with you as long as you want it. I wish that your sourdough baking becomes a pleasure, time for you and an opportunity to create something healthy for yourself or for your dear ones - [4. 12. How much starter you need to leave behind in the jar before you feed it](https://sourdoughmania.com/topics/4-12-how-much-starter-you-need-to-leave-behind-in-the-jar-before-you-feed-it-3/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. Cover with a lid, and leave at room temperature for an hour. - [4. 11. How to store your starter](https://sourdoughmania.com/topics/4-11-how-to-store-your-starter-3/) - If you bake every day, you can leave it at room temperature. Otherwise, fear not, it will patiently wait for you in the fridge. Just make sure you feed it well, make it even a bit thicker than usual. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [4. 10. Name your starter](https://sourdoughmania.com/topics/4-10-name-your-starter-3/) - After you’ve created your starter, give it a name. Thus you’ll take better care of it and establish a special bond with it. I’m sure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [4. 9. SOS step](https://sourdoughmania.com/topics/4-9-sos-step-3/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [4. 8. What’s the smell, taste, consistency of a good starter](https://sourdoughmania.com/topics/4-8-whats-the-smell-taste-consistency-of-a-good-starter-3/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. FERMENTED NOTE: If you notice an acetone smell, do the SOS step. If needed, repeat it. *No part of this - [4. 7. When is your starter ready](https://sourdoughmania.com/topics/4-7-when-is-your-starter-ready-3/) - Your starter is ready when it reaches a dome shape, becomes puffy, it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after the feeding. Your starter is ready when you can hear bubbles cracking when you mix it. *No part - [4. 6. If there’s no activity (repeat Day 4-Day 5)](https://sourdoughmania.com/topics/4-6-if-theres-no-activity-repeat-day-4-day-5-3/) - If needed, repeat Day 4 and Day 5, if nothing happens in the jar. It’s also possible to leave the mixture unattended for 2 days. Sometimes this helps and the mixture becomes alive. Then after that you can do the same as on Day 4. FERMENTED TIP #1: All quantities are just approximate, pay attention to - [4. 5. Day 5 (RT)](https://sourdoughmania.com/topics/4-5-day-5-rt-3/) - Add 20 g of water to the jar, and mix. Then add 25 g of millet flour. Mix, cover, and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [4. 4. Day 4 (RT)](https://sourdoughmania.com/topics/4-4-day-4-rt-3/) - Remove almost everything from the jar and use it in the pancakes recipe. Leave a minimum amount in the jar, just tiny remnants on the bottom. Then add 15 g of water, 20 g of millet flour. Mix well, clean the sides. Cover, and leave at room temperature. FERMENTED NOTE #1: The starter can have a - [Topic](https://sourdoughmania.com/topics/topic-42/) - [4. 3. Day 3 (RT)](https://sourdoughmania.com/topics/4-3-day-3-rt-3/) - By now, you should be able to see some activity in the jar, like small bubbles. If they aren’t there yet, just be patient. My millet starter was ready after 3 days. But depending on the room and flour, it might take a bit longer where you live. So again add 15 g of water, - [4. 2. Day 2 (RT)](https://sourdoughmania.com/topics/4-2-day-2-rt-3/) - Add 10 g of water to the jar, mix, and then add 15 g of millet flour. Mix well, clean the sides. Then cover and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [4. 1. Day 1 (RT)](https://sourdoughmania.com/topics/4-1-day-1-rt-3/) - In a clean jar, mix 10 g of water, and 15 g of millet flour. Mix with the handle, and make sure it’s thick. If needed, adjust the flour/water ratio. Clean the sides of the jar. Then cover and leave at room temperature. FERMENTED TIP #1: The amounts given are just approximates. Keep an eye on - [3. 1. Introduction](https://sourdoughmania.com/topics/3-1-introduction-4/) - Warmest sourdough greetings, I’m so excited you want to make your first gluten-free sourdough starter. Let me show you how simple this can be. You’ll learn what utensils you need. What the characteristics of gluten-free flours are, and which one is the fastest to start. What the right temperature is and what kind of water - [3. 6. Room temperature](https://sourdoughmania.com/topics/3-6-room-temperature-8/) - Appropriate temperatures range from 22-25 C (71-77 F). With lower temperatures, it takes longer for the starter to be active. With higher, it will be faster. But not more than 30 degrees C (86 F). Just be patient. FERMENTED TIP: You can also use warm water to speed up the process if your kitchen is cold. Or - [3. 5. What kind of water you need to use](https://sourdoughmania.com/topics/3-5-what-kind-of-water-you-need-to-use-8/) - Your water needs to be of room temperature, you can also leave it to stand for a while. Or you can use filtered water at the beginning. When your starter is older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water for - [3. 4. What flour starts the fastest](https://sourdoughmania.com/topics/3-4-what-flour-starts-the-fastest-8/) - From my experience, millet is the fastest, then buckwheat (which tends to get a pinkish shade, but this is normal), then corn. Others report a quick start also with teff. When you start with one type of flour, use it also for later feedings. Don’t change your starter’s diet But you can use one starter for - [3. 3. Characteristics of gluten-free flour](https://sourdoughmania.com/topics/3-3-characteristics-of-gluten-free-flour-8/) - The name says it all. There’s no gluten, no extensibility nor elasticity in the dough. It usually soaks up more water. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. Perhaps consider purchasing your own stone mill. So your - [3. 2. Utensils](https://sourdoughmania.com/topics/3-2-utensils-8/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn’t matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [Topic](https://sourdoughmania.com/topics/topic-40/) - [5. 1. Is this the end or new beginning?](https://sourdoughmania.com/topics/5-1-is-this-the-end-or-new-beginning/) - Wow, so we’ve created your first gluten-free sourdough starter together! What sourtastic news! Now let’s name it, so it will stay with you as long as you want it. I wish that your sourdough baking becomes a pleasure, time for you and an opportunity to create something healthy for yourself or for your dear ones - [4. 17. My gluten-free starter feeding schedule](https://sourdoughmania.com/topics/4-17-my-gluten-free-starter-feeding-schedule/) - I’ve tried two methods and they both work. Choose the one that suits you most. Method 1: I place my jar with a minimum amount of starter in it in the fridge. A few hours (4-7) I take the jar from the fridge and add for example 15 g water and 20 g of millet - [4. 16. Do you have too much starter](https://sourdoughmania.com/topics/4-16-do-you-have-too-much-starter/) - You can make sourtastic pancakes or banana bread. You can also dilute it with water and water your plants. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this - [4. 14. How long can you keep your starter in the fridge](https://sourdoughmania.com/topics/4-14-how-long-can-you-keep-your-starter-in-the-fridge/) - Well fed sourdough starter will wait for you in the fridge for at least a few weeks. But after this cold rest, do at least one sos-step or two. FERMENTED TIP: I’ve successfully revived a starter kept in the fridge for more than 2 months with 1-3 feedings/sos steps. *No part of this course may be - [Topic](https://sourdoughmania.com/topics/topic-39/) - [Topic](https://sourdoughmania.com/topics/topic-35/) - [4. 13. How long do you need to leave the starter at room temperature before placing it back into the fridge](https://sourdoughmania.com/topics/4-13-how-long-do-you-need-to-leave-the-starter-at-room-temperature-before-placing-it-back-into-the-fridge/) - After feeding, I close the lid, place a rubber band to mark the edge, and then leave at room temperature for about an hour. Then store it in the fridge. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [4. 12. How much starter you need to leave behind in the jar](https://sourdoughmania.com/topics/4-12-how-much-starter-you-need-to-leave-behind-in-the-jar/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. I make a slight dome-like shape on top. *No part of this - [4. 11. How much starter to use in a recipe](https://sourdoughmania.com/topics/4-11-how-much-starter-to-use-in-a-recipe/) - It’s not set, follow this rule. The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe - [Topic](https://sourdoughmania.com/topics/topic-38/) - [4. 10. When is your starter ready](https://sourdoughmania.com/topics/4-10-when-is-your-starter-ready/) - Your starter is ready when you can hear bubbles cracking when you mix it, when it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after feeding. *No part of this course may be reproduced, copied, or redistributed in any other - [4. 9. What’s the smell, taste, consistency of a good starter](https://sourdoughmania.com/topics/4-9-whats-the-smell-taste-consistency-of-a-good-starter/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available - [4. 8. Utensils](https://sourdoughmania.com/topics/4-8-utensils/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn’t matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [4. 7. Has mold formed on top of your gluten-free starter](https://sourdoughmania.com/topics/4-7-has-mold-formed-on-top-of-your-gluten-free-starter/) - If your gluten-free starter is still young or hasn’t been used for a long time, mold can form on top of it. If it’s gray, red, black or you can see its spores, throw your starter away and start anew. Bad starter stinks (like something rotten, old cheese, fungus, rotten eggs etc.), sometimes also like - [4. 5. Common issues](https://sourdoughmania.com/topics/4-5-common-issues/) - Sometimes flour and water separate, this happens when there’s too much water in the starter. If your starter is not in use for a long time and has been stored in the fridge, the surface can become covered in kahm. This is a thin layer, a pellicle formed by yeast and lactic acid bacteria. It - [4. 4. Do you need to add sugar, honey, fruit or vegetables to your first gluten-free starter](https://sourdoughmania.com/topics/4-4-do-you-need-to-add-sugar-honey-fruit-or-vegetables-to-your-first-gluten-free-starter/) - You don’t need to add anything, the flour contains all necessary ingredients to start the fermentation process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is - [4. 3. Room temperature](https://sourdoughmania.com/topics/4-3-room-temperature/) - Appropriate temperatures range from 22 to 25 degrees Celsius (71 F to 77 F). The lower the temperature, the longer it takes for the starter to be activated. The higher it gets, the fastest your starter will be. But not more than 30 degrees C (86 F). Just be patient. *No part of this course - [4. 2. What kind of water you need to use](https://sourdoughmania.com/topics/4-2-what-kind-of-water-you-need-to-use/) - Your water needs to be of room temperature, you can also leave it to stand for a while. You can also use filtered water at the beginning. When your starter becomes older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water. *No - [4. 1. What kind of flour you need to use for your starter](https://sourdoughmania.com/topics/4-1-what-kind-of-flour-you-need-to-use-for-your-starter/) - The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but not necessarily. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, consider - [3. 19. How much starter to use in a recipe](https://sourdoughmania.com/topics/3-19-how-much-starter-to-use-in-a-recipe-5/) - The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe and it smells great and is - [3. 18. How much starter you need to leave behind in the jar before you feed it](https://sourdoughmania.com/topics/3-18-how-much-starter-you-need-to-leave-behind-in-the-jar-before-you-feed-it-5/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. Cover with a lid, and leave at room temperature for an hour. - [3. 17. How to store your starter](https://sourdoughmania.com/topics/3-17-how-to-store-your-starter-5/) - If you bake every day, you can leave it at room temperature. Otherwise, fear not, it will patiently wait for you in the fridge. Just make sure you feed it well, make it even a bit thicker than usual. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [3. 16. Name your starter](https://sourdoughmania.com/topics/3-16-name-your-starter-5/) - After you’ve created your starter, give it a name. Thus you’ll take better care of it and establish a special bond with it. I’m sure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [Topic](https://sourdoughmania.com/topics/topic-37/) - [3. 15. SOS step](https://sourdoughmania.com/topics/3-15-sos-step-5/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [3. 13. When is your starter ready](https://sourdoughmania.com/topics/3-13-when-is-your-starter-ready-5/) - Your starter is ready when it reaches a dome shape, becomes puffy, it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after the feeding. Your starter is ready when you can hear bubbles cracking when you mix it. *No part - [3. 11. Day 5](https://sourdoughmania.com/topics/3-11-day-5-5/) - Add 20 g of water to the jar, and mix. Then add 25 g of millet flour. Mix, cover, and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [3. 10. Day 4](https://sourdoughmania.com/topics/3-10-day-4-5/) - Remove almost everything from the jar and use it in the pancakes recipe. Leave a minimum amount in the jar, just tiny remnants on the bottom. Then add 15 g of water, 20 g of millet flour. Mix well, clean the sides. Cover, and leave at room temperature. FERMENTED NOTE #1: The starter can have a - [3. 9. Day 3](https://sourdoughmania.com/topics/3-9-day-3-5/) - By now, you should be able to see some activity in the jar, like small bubbles. If they aren’t there yet, just be patient. My millet starter was ready after 3 days. But depending on the room and flour, it might take a bit longer where you live. So again add 15 g of water, - [3. 8. Day 2](https://sourdoughmania.com/topics/3-8-day-2-5/) - Add 10 g of water to the jar, mix, and then add 15 g of millet flour. Mix well, clean the sides. Then cover and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [3. 7. Day 1](https://sourdoughmania.com/topics/3-7-day-1-5/) - In a clean jar, mix 10 g of water, and 15 g of millet flour. Mix with the handle, and make sure it’s thick. If needed, adjust the flour/water ratio. Clean the sides of the jar. Then cover and leave at room temperature. FERMENTED TIP #1: The amounts given are just approximates. Keep an eye on - [Topic](https://sourdoughmania.com/topics/topic-36/) - [3. 6. Room temperature](https://sourdoughmania.com/topics/3-6-room-temperature-7/) - Appropriate temperatures range from 22-25 C (71-77 F). With lower temperatures, it takes longer for the starter to be active. With higher, it will be faster. But not more than 30 degrees C (86 F). Just be patient. FERMENTED TIP: You can also use warm water to speed up the process if your kitchen is cold. - [3. 5. What kind of water you need to use](https://sourdoughmania.com/topics/3-5-what-kind-of-water-you-need-to-use-7/) - Your water needs to be of room temperature, you can also leave it to stand for a while. Or you can use filtered water at the beginning. When your starter is older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water for - [3. 4. What flour starts the fastest](https://sourdoughmania.com/topics/3-4-what-flour-starts-the-fastest-7/) - From my experience, millet is the fastest, then buckwheat (which tends to get a pinkish shade, but this is normal), then corn. Others report a quick start also with teff. When you start with one type of flour, use it also for later feedings. Don’t change your starter’s diet But you can use one starter for - [3. 3. Characteristics of gluten free flour](https://sourdoughmania.com/topics/3-3-characteristics-of-gluten-free-flour-7/) - The name says it all. There’s no gluten, no extensibility nor elasticity in the dough. It usually soaks up more water. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. Perhaps consider purchasing your own stone mill. So your - [3. 1. Basic guidelines for your own GF starter](https://sourdoughmania.com/topics/3-1-basic-guidelines-for-your-own-gf-starter-5/) - Warmest sourdough greetings, I’m so excited you want to make your first gluten-free sourdough starter. Let me show you how simple this can be. You’ll learn what utensils you need. What the characteristics of gluten-free flours are, and which one is the fastest to start. What the right temperature is and what kind of water - [3. 2. Utensils](https://sourdoughmania.com/topics/3-2-utensils-7/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn’t matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [12. Live Let's get starte(r)d, 2. 4. 2024](https://sourdoughmania.com/topics/12-live-lets-get-starterd-2-4-2024-3/) - Warm sourtastic greetings, this is our twelfth sourtastic gathering, 2/4/2024, where we solve common challenges and LET'S GET STARTE(RE)D LIVE. Introductory address: (00:00) Current sourtastic notes (01:20) how does sourdough baked goods influence the blood sugar levels (05:05) differences between commercial yeast and sourdough (11:00) Our next sourtastic gathering, Monday 6th May, 7.30pm (UTC+2) [ - [12. Live Let's get starte(r)d, 2. 4. 2024](https://sourdoughmania.com/topics/12-live-lets-get-starterd-2-4-2024-2/) - Warm sourtastic greetings, this is our twelfth sourtastic gathering, 2/4/2024, where we solve common challenges and LET'S GET STARTE(RE)D LIVE. Introductory address: (00:00) Current sourtastic notes (01:20) how does sourdough baked goods influence the blood sugar levels (05:05) differences between commercial yeast and sourdough (11:00) Our next sourtastic gathering, Monday 6th May, 7.30pm (UTC+2) [ - [12. Live Let's get starte(r)d, 2. 4. 2024](https://sourdoughmania.com/topics/12-live-lets-get-starterd-2-4-2024/) - Warm sourtastic greetings, this is our twelfth sourtastic gathering, 2/4/2024, where we solve common challenges and LET'S GET STARTE(RE)D LIVE. Introductory address: (00:00) Current sourtastic notes (01:20) how does sourdough baked goods influence the blood sugar levels (05:05) differences between commercial yeast and sourdough (11:00) Our next sourtastic gathering, Monday 6th May, 7.30pm (UTC+2) [ - [11. Live Let's get starte(r)d, 14. 3. 2024](https://sourdoughmania.com/topics/11-live-lets-get-starterd-14-3-2024-3/) - Warm greetings, this is our eleventh sourtastic gathering, 14/3/2024, where we solve common challenges and LET'S GET STARTE(R)D LIVE. Introductory address: Current sourtastic notes (1:00) India, why I went there food dating app aka bumble experience :) (9:45) Indian market, activation of Rudl after 3 weeks (13:44) Baking at high temperatures (20:30) Our next sourtastic - [11. Live Let's get starte(r)d, 14. 3. 2024](https://sourdoughmania.com/topics/11-live-lets-get-starterd-14-3-2024-2/) - Warm greetings, this is our eleventh sourtastic gathering, 14/3/2024, where we solve common challenges and LET'S GET STARTE(R)D LIVE. Introductory address: Current sourtastic notes (1:00) India, why I went there food dating app aka bumble experience :) (9:45) Indian market, activation of Rudl after 3 weeks (13:44) Baking at high temperatures (20:30) Our next sourtastic - [11. Live Let's get starte(r)d, 14. 3. 2024](https://sourdoughmania.com/topics/11-live-lets-get-starterd-14-3-2024/) - Warm greetings, this is our eleventh sourtastic gathering, 14/3/2024, where we solve common challenges and LET'S GET STARTE(R)D LIVE. Introductory address: Current sourtastic notes (1:00) India, why I went there food dating app aka bumble experience :) (9:45) Indian market, activation of Rudl after 3 weeks (13:44) Baking at high temperatures (20:30) Our next sourtastic - [10. Live Let's get starte(r)d, 4. 1. 2024](https://sourdoughmania.com/topics/10-live-lets-get-starterd-4-1-2024/) - Warm greetings, this is our tenth sourtastic gathering, 4/1/2024, where we solve common challenges and LET'S GET STARTE(R)D LIVE. (00:00) Introductory address and warmest sourtastic wishes for 2024: (01:10) Reminder to check sourtastic kitchen (02:10) Bolivia needs to ferment a bit (03:10) Exploring sLOVEnia, Bovec, Soča (6:00) Overview of 2024 plans (08:00) India calling Your - [9. Live Let's get starte(r)d, 5. 12. 2023](https://sourdoughmania.com/topics/9-live-lets-get-starterd-5-12-2023-3/) - Warm greetings, this is our ninth sourtastic gathering, 5/12/2023, where we solve common challenges and LET'S GET STARTE(R)D LIVE. (00:00) Introductory address: (01:10) Bolivia, presentation in January (02:00) cacao (07:10) Rosa mishap, and the power of sourdough (15:25) Your sourtastic bakes: Anita - black sesame batard with recipe (16:10) On Tuesday 2nd January 2024 [ - [9. Live Let's get starte(r)d, 5. 12. 2023](https://sourdoughmania.com/topics/9-live-lets-get-starterd-5-12-2023-2/) - Warm greetings, this is our ninth sourtastic gathering, 5/12/2023, where we solve common challenges and LET'S GET STARTE(R)D LIVE. (00:00) Introductory address: (01:10) Bolivia, presentation in January (02:00) cacao (07:10) Rosa mishap, and the power of sourdough (15:25) Your sourtastic bakes: Anita - black sesame batard with recipe (16:10) On Tuesday 2nd January 2024 [ - [9. Live Let's get starte(r)d, 5. 12. 2023](https://sourdoughmania.com/topics/9-live-lets-get-starterd-5-12-2023/) - Warm greetings, this is our ninth sourtastic gathering, 5/12/2023, where we solve common challenges and LET'S GET STARTE(R)D LIVE. (00:00) Introductory address: (01:10) Bolivia, presentation in January (02:00) cacao (07:10) Rosa mishap, and the power of sourdough (15:25) Your sourtastic bakes: Anita - black sesame batard with recipe (16:10) On Tuesday 2nd January 2024 [ - [10. 1. Introduction and recipe for Pancakes](https://sourdoughmania.com/topics/10-1-introduction-and-recipe-for-pancakes/) - So delicious, yet so easy to make. In case your starter piles up, make these yummy pancakes. Pancakes Recipe without Psyllium Husks (for about 3-4 thin pancakes, adjust quantities if you want more pancakes) 30 g of puffy gf starter55 g of oat/almond milk/regular full fat milk65 g of finely ground millet/buckwheat floursalt (next day) - [9. 1. Introduction and recipe for Cornbread](https://sourdoughmania.com/topics/9-1-introduction-and-recipe-for-cornbread/) - Sunshine sunshine yellow, and let’s sing together :) This bright crumb will make your day, I bet. And it’s super easy to make too. Cornbread Recipe (for a rectangular baking tin: 4 cm height, 14 cm width, 22 cm length) 5 g of psyllium husks (3 %)360 g of oat/almond milk/full fat milk (211 %)30 g - [8. 1. Introduction and recipe for Buckwheat Bread](https://sourdoughmania.com/topics/8-1-introduction-and-recipe-for-buckwheat-bread/) - Buckwheat and walnuts are a match made in heaven. Trust me and try this recipe. Buckwheat Bread with Walnuts - Recipe (for a baking tin = 8 cm height, 9 cm width, 13 cm length) 7 g of psyllium husks (5 %)260 g of water (173 % or a bit less)20 g of puffy gf - [7. 1. Introduction and recipe for Pizza](https://sourdoughmania.com/topics/7-1-introduction-and-recipe-for-pizza/) - This sourtastic gf pizza will make your day, evening. Perfect for lunch or dinner, and anywhere in between. Share it with yourself, your loved ones, your friends. Sourtastic pizza recipe 10 g of psyllium husks (5 %)300 g of water (150 %)10 g of puffy gf starter (5 % – more or less, just make sure - [6. 1. Introduction and recipe for Focaccia](https://sourdoughmania.com/topics/6-1-introduction-and-recipe-for-focaccia/) - Here you find the recipe and the procedure for a crunchy and yummy focaccia - the true star of every party or every day. It disappears way sooner than you make it. Focaccia recipe (for a round baking tin, 25cm diameter) 10 g of psyllium husks (5 %)300 g of water (136 % or more - [5. 1. Introduction and Master Recipe for Millet Bread](https://sourdoughmania.com/topics/5-1-introduction-and-master-recipe-for-millet-bread/) - The procedure here you can use for almost any kind of bread. Let it be a good foundation for further baking explorations. 100% Millet Bread Recipe 9 g of psyllium husks (5 %)250 g water (147 % or more if needed)30 g of puffy gluten-free starter (17 % - more or less, just make sure - [One-For-All – Universal Enriched Dough + Filling for Cinnemon rolls](https://sourdoughmania.com/topics/one-for-all-universal-enriched-dough-filling-for-cinnemon-rolls-3/) - My dear SourdoughManiacs, Today, I have something extra special for all of you – my universal enriched dough recipe, the One For All, the One (enriched dough) to Rule Them All. This recipe is so useful and versatile that it will never let you down. You can use it as a basis for cinnamon rolls, - [One-For-All – Universal Enriched Dough + Filling for Cinnemon rolls](https://sourdoughmania.com/topics/one-for-all-universal-enriched-dough-filling-for-cinnemon-rolls-2/) - My dear SourdoughManiacs, Today, I have something extra special for all of you – my universal enriched dough recipe, the One For All, the One (enriched dough) to Rule Them All. This recipe is so useful and versatile that it will never let you down. You can use it as a basis for cinnamon rolls, - [One-For-All – Universal Enriched Dough + Filling for Cinnemon rolls](https://sourdoughmania.com/topics/one-for-all-universal-enriched-dough-filling-for-cinnemon-rolls/) - My dear SourdoughManiacs, Today, I have something extra special for all of you – my universal enriched dough recipe, the One For All, the One (enriched dough) to Rule Them All. This recipe is so useful and versatile that it will never let you down. You can use it as a basis for cinnamon rolls, - [8. Live Let's get starte(r)d, 24. 11. 2023](https://sourdoughmania.com/topics/8-live-lets-get-starterd-24-1-2023/) - Warm greetings, this is our eigth sourtastic gathering, 24/11/2023, where we solve common challenges and LET'S GET STARTE(R)D LIVE. (00:00) Introductory address: (01:30) Bolivia, (05:50) Rudl is being reactivated after4 weeks (08:50) Hair mask (10:50) Face mask, peeling effect - with sourdough starter (12:20) Invitation to post some your bakes (13:05) Questions post in the - [8. Live Let's get starte(r)d, 24. 11. 2023](https://sourdoughmania.com/topics/8-live-lets-get-starterd-24-1-2023-2/) - Warm greetings, this is our eigth sourtastic gathering, 24/11/2023, where we solve common challenges and LET'S GET STARTE(R)D LIVE. (00:00) Introductory address: (01:30) Bolivia, (05:50) Rudl is being reactivated after4 weeks (08:50) Hair mask (10:50) Face mask, peeling effect - with sourdough starter (12:20) Invitation to post some your bakes (13:05) Questions post in the - [8. Live Let's get starte(r)d, 24. 11. 2023](https://sourdoughmania.com/topics/8-live-lets-get-starterd-24-1-2023-3/) - Warm greetings, this is our eigth sourtastic gathering, 24/11/2023, where we solve common challenges and LET'S GET STARTE(R)D LIVE. (00:00) Introductory address: (01:30) Bolivia, (05:50) Rudl is being reactivated after4 weeks (08:50) Hair mask (10:50) Face mask, peeling effect - with sourdough starter (12:20) Invitation to post some your bakes (13:05) Questions post in the - [18. 16. Is this in-depth, but simplified masterclass just the right for you?](https://sourdoughmania.com/topics/18-16-is-this-in-depth-but-simplified-masterclass-just-the-right-for-you/) - Most definitely, if you want to learn gluten-free baking in the simplest way possible. With short and precise videos that don’t take much of your time nor effort. Your gluten-free sourdough baking will be organized so you can fit it into your daily schedule. So you become the boss, not your gluten-free starter. WIth less - [18. 15. Can I use any other type of plant-based milk or regular milk?](https://sourdoughmania.com/topics/18-15-can-i-use-any-other-type-of-plant-based-milk-or-regular-milk/) - Yes, you can use it. However, adjust the sugar amount accordingly. Some plant-based milks contain more sugar or have sugar added. Also pay attention if using lactose-free milk, as it’s also sweeter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [Topic](https://sourdoughmania.com/topics/topic-34/) - [18. 14. Can I replace coconut oil/sunflower oil with butter?](https://sourdoughmania.com/topics/18-14-can-i-replace-coconut-oil-sunflower-oil-with-butter/) - Yes, you can replace it, however the effect won’t be exactly the same. When using oil, the dough remains softer longer and won’t crumble that much. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [18. 13. Can I use white or brown sugar?](https://sourdoughmania.com/topics/18-13-can-i-use-white-or-brown-sugar/) - You can. I don’t recommend substituting the sugar with liquid sweeteners, like honey, agave syrup, as the liquid ratio in the dough will be changed. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [18. 12. Can I place the dough/shaped goods into the fridge?](https://sourdoughmania.com/topics/18-12-can-i-place-the-dough-shaped-goods-into-the-fridge/) - Yes, you can place the dough after 3-4 hours at room temperature in the fridge. You can also place the shaped goods after an hour or so in the fridge and bake the next day. The longer the cold fermentation, the more fermented the products. Meaning they’re more digestible, and a bit more sourish too. - [18. 11. Characteristics of gluten-free flour](https://sourdoughmania.com/topics/18-11-characteristics-of-gluten-free-flour/) - The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but is not necessary. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, - [18. 10. How to plan your bakes?](https://sourdoughmania.com/topics/18-10-how-to-plan-your-bakes/) - Check baking schedules with every recipe. Use a smaller amount of starter (1-5 percent), cold water, then mix the dough before going to work. When coming back, shape the dough or bake it if you put it in the baking tin in the morning. *No part of this course may be reproduced, copied, or redistributed - [18. 9. Does your bread/dough rise too slow?](https://sourdoughmania.com/topics/18-9-does-your-bread-dough-rise-too-slow/) - Check your starter activity, was it puffy and bubbly before use? Was your dough left at room temperature for enough time? Did you use too much psyllium? Perhaps there's a lower water amount in the dough, causing it to rise slower. To speed up the process, use warmer ingredients and more starter. To delay it, - [18. 8. Using the fridge](https://sourdoughmania.com/topics/18-8-using-the-fridge/) - WIth longer fermentation also in the fridge, the digestibility and the bioavailability of minerals and vitamins are improved. Before placing the dough in the fridge, make sure it was at room temperature for enough time and has increased in size a bit. You can place the dough container or fermented batter or shaped dough in - [18. 7. Is there too much water in the dough?](https://sourdoughmania.com/topics/18-7-is-there-too-much-water-in-the-dough/) - If you notice too much water in the dough, you can add more flour and if needed m ore salt. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of - [18. 6. Is your crumb too wet and sticky?](https://sourdoughmania.com/topics/18-6-is-your-crumb-too-wet-and-sticky/) - Perhaps your flour doesn’t absorb as much water as stated in the recipe, lower the amount next time. You can also bake longer at lower temperatures. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [18. 5. Flying crust or big hole under the crust?](https://sourdoughmania.com/topics/18-5-flying-crust-or-big-hole-under-the-crust/) - Perhaps there’s too much water for your flour. Or the dough has been proved too long and started to collapse. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of - [18. 4. When is the dough ready to be shaped or baked?](https://sourdoughmania.com/topics/18-4-when-is-the-dough-ready-to-be-shaped-or-baked/) - When the dough increases in size by 20-30 percent, you can shape it. The dough structure will resemble a puffy sponge. Also before baking, the structure will be like this. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [18. 3. Mixing the dough](https://sourdoughmania.com/topics/18-3-mixing-the-dough/) - Always add water gradually, moisten your hand in between. Seeds and nuts need to be added with flour. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course - [18. 2. Psyllium as a binder](https://sourdoughmania.com/topics/18-2-psyllium-as-a-binder/) - Use psyllium husks, they act as a binder. However, don’t leave it to soak for too long, 10-15 minutes maximum. If there’s too much psyllium, the dough can’t rise well. An optimum amount is between 5-7 percent based on the total flour amount. FERMENTED NOTE: For more information about using psyllium, see the Sourtastic bonus HERE. - [18. 1. Comparison between gluten and gluten-free sourdough baking](https://sourdoughmania.com/topics/18-1-comparison-between-gluten-and-gluten-free-sourdough-baking/) - When the flour contains gluten, the dough will be elastic and extensible. When there’s no gluten, you can use psyllium husks to achieve that sponge-like structure. Gluten-free dough also doesn't rise as much as its gluten counterpart. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [17. 17. My gluten-free starter feeding schedule](https://sourdoughmania.com/topics/17-17-my-gluten-free-starter-feeding-schedule/) - I’ve tried two methods and they both work. Choose the one that suits you most. Method 1: I place my jar with a minimum amount of starter in it in the fridge. A few hours (4-7) I take the jar from the fridge and add for example 15 g water and 20 g of millet - [17. 16. Do you have too much starter?](https://sourdoughmania.com/topics/17-16-do-you-have-too-much-starter/) - You can make sourtastic pancakes or banana bread. You can also dilute it with water and water your plants. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this - [17. 15. If you need a larger amount of starter?](https://sourdoughmania.com/topics/17-15-if-you-need-a-larger-amount-of-starter/) - Take one larger jar, and place almost all the starter from the small one in it. Then add at least a double portion of flour and the appropriate amount of water to get a nice and thick structure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [17. 14. How long can you keep your starter in the fridge?](https://sourdoughmania.com/topics/17-14-how-long-can-you-keep-your-starter-in-the-fridge/) - Well fed sourdough starter will wait for you in the fridge for at least a few weeks. But after this cold rest, do at least one sos-step or two. FERMENTED TIP: I’ve successfully revived a starter kept in the fridge for more than 2 months with 1-3 feedings/sos steps. *No part of this course may be - [17. 13. How long do you need to leave the starter at room temperature before placing it back into the fridge?](https://sourdoughmania.com/topics/17-13-how-long-do-you-need-to-leave-the-starter-at-room-temperature-before-placing-it-back-into-the-fridge/) - After feeding, I close the lid, place a rubber band to mark the edge, and then leave at room temperature for about an hour. Then store it in the fridge. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [17. 12. How much starter you need to leave behind in the jar?](https://sourdoughmania.com/topics/17-12-how-much-starter-you-need-to-leave-behind-in-the-jar/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. I make a slight dome-like shape on top. *No part of this - [17. 11. How much starter to use in a recipe?](https://sourdoughmania.com/topics/17-11-how-much-starter-to-use-in-a-recipe/) - It’s not set, follow this rule. The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe - [17. 10. When is your starter ready?](https://sourdoughmania.com/topics/17-10-when-is-your-starter-ready/) - Your starter is ready when you can hear bubbles cracking when you mix it, when it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after feeding. *No part of this course may be reproduced, copied, or redistributed in any other - [17. 9. What’s the smell, taste, consistency of a good starter?](https://sourdoughmania.com/topics/17-9-whats-the-smell-taste-consistency-of-a-good-starter/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available - [17. 8. Utensils](https://sourdoughmania.com/topics/17-8-utensils/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn't matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [17. 7. Has mold formed on top of your gluten-free starter?](https://sourdoughmania.com/topics/17-7-has-mold-formed-on-top-of-your-gluten-free-starter/) - If your gluten-free starter is still young or hasn’t been used for a long time, mold can form on top of it. If it’s gray, red, black or you can see its spores, throw your starter away and start anew. Bad starter stinks (like something rotten, old cheese, fungus, rotten eggs etc.), sometimes also like - [17. 6. SOS step](https://sourdoughmania.com/topics/17-6-sos-step/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [17. 5. Common issues](https://sourdoughmania.com/topics/17-5-common-issues/) - Sometimes flour and water separate, this happens when there’s too much water in the starter. If your starter is not in use for a long time and has been stored in the fridge, the surface can become covered in kahm. This is a thin layer, a pellicle formed by yeast and lactic acid bacteria. It - [17. 4. Do you need to add sugar, honey, fruit or vegetables to your first gluten-free starter?](https://sourdoughmania.com/topics/17-4-do-you-need-to-add-sugar-honey-fruit-or-vegetables-to-your-first-gluten-free-starter/) - You don't need to add anything, the flour contains all necessary ingredients to start the fermentation process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is - [17. 3. Room temperature](https://sourdoughmania.com/topics/17-3-room-temperature/) - Appropriate temperatures range from 22 to 25 degrees Celsius (71 F to 77 F). The lower the temperature, the longer it takes for the starter to be activated. The higher it gets, the fastest your starter will be. But not more than 30 degrees C (86 F). Just be patient. *No part of this course - [17. 2. What kind of water you need to use?](https://sourdoughmania.com/topics/17-2-what-kind-of-water-you-need-to-use/) - Your water needs to be of room temperature, you can also leave it to stand for a while. You can also use filtered water at the beginning. When your starter becomes older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water. *No - [17. 1. What kind of flour you need to use for your starter?](https://sourdoughmania.com/topics/17-1-what-kind-of-flour-you-need-to-use-for-your-starter/) - Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, consider purchasing your own stone mill. That way, your flour will always be as alive as possible and super finely milled. Make sure the stones in your mill - [WAFFLE BAKING SCHEDULE](https://sourdoughmania.com/topics/waffle-baking-schedule/) - When baking sourdough goodies, please note that all the times mentioned are approximate. Your sourdough may behave differently, and the room temperature can vary. If you use more starter than the recipe recommends, the dough will rise faster. If you use less, it will take longer to rise. Breakfast Take your starter from the refrigerator - [16. 9. Cooling down](https://sourdoughmania.com/topics/16-9-cooling-down/) - Cool the waffles on a cooling rack. Or enjoy them while still warm. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 - [16. 8. Further baking instructions](https://sourdoughmania.com/topics/16-8-further-baking-instructions/) - Do not open for at least 4 minutes; cook the waffles for about 5-7 minutes until they turn golden brown. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of - [16. 7. Baking the waffles](https://sourdoughmania.com/topics/16-7-baking-the-waffles/) - Transfer the mixture into the preheated and well-greased waffle iron. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [16. 6. Preparing the waffle iron](https://sourdoughmania.com/topics/16-6-preparing-the-waffle-iron/) - Grease the waffle iron thoroughly and preheat it. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [16. 5. Adding the rest of ingredients](https://sourdoughmania.com/topics/16-5-adding-the-rest-of-ingredients/) - Now add all the remaining ingredients and gently mix well. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [16. 4. How does the mixture look when ready?](https://sourdoughmania.com/topics/16-4-how-does-the-mixture-look-when-ready/) - The mixture will rise slightly and puff up. Small bubbles will be visible on the sides. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita - [16. 3. Fermentation/proofing](https://sourdoughmania.com/topics/16-3-fermentation-proofing/) - Cover and let it sit at room temperature for approximately 4-5 hours. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All - [16. 2. Preparing the mixture and its structure](https://sourdoughmania.com/topics/16-2-preparing-the-mixture-and-its-structure/) - Mix all types of flour, starter in the liquid. The structure will be quite thick. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [16. 1. Introduction and Waffle Recipe](https://sourdoughmania.com/topics/16-1-introduction-and-waffle-recipe/) - A fantastic way to start or end your day. You can make them sweet or savory, as you prefer. Recipe for approximately 6 waffles 100 g buckwheat flour (33%)100 g millet flour (33%)100 g chickpea flour (33%)200 g oat milk60 g fluffy sourdough starter Cover and leave the mixture at room temperature for 3-4 hours. - [SCHEDULE FOR BAKING BUCKWHEAT COOKIES](https://sourdoughmania.com/topics/schedule-for-baking-buckwheat-cookies/) - When baking sourdough treats, please note that all the mentioned times are approximate. Your sourdough might behave differently, and the room temperature can vary from mine. If you use more starter than in the recipe, the dough will rise faster. If you use less, it will rise more slowly. Breakfast Take the sourdough starter from - [15. 8. How they look after bake](https://sourdoughmania.com/topics/15-8-how-they-look-after-bake/) - Cool and enjoy their crispness and flavor. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [15. 7. Baking](https://sourdoughmania.com/topics/15-7-baking/) - Bake for about 20 minutes at 185 degrees Celsius (365 degrees Fahrenheit), with both top and bottom heat. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course - [15. 6. Placing the cookies in the baking sheet](https://sourdoughmania.com/topics/15-6-placing-the-cookies-in-the-baking-sheet/) - Place them on parchment paper with the smooth side facing up. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights - [15. 5. Shaping](https://sourdoughmania.com/topics/15-5-shaping/) - Shape the cookies with a teaspoon, press the mixture firmly into the spoon, and remove any excess. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is - [15. 4. Cold fermentation](https://sourdoughmania.com/topics/15-4-cold-fermentation/) - After about 5 hours, you can transfer it to the refrigerator overnight. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All - [15. 3. Fermentation](https://sourdoughmania.com/topics/15-3-fermentation/) - Cover well and let it sit at room temperature for 8-10 hours. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All - [15. 2. Preparing the mixture](https://sourdoughmania.com/topics/15-2-preparing-the-mixture/) - Mix all the ingredients together. The mixture will resemble a bit small crumbs. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 - [15. 1. Introduction and Recipe for Buckwheat Cookies](https://sourdoughmania.com/topics/15-1-introduction-and-recipe-for-buckwheat-cookies/) - Delightful and delicious cookies that disappear almost instantly. The mixture is versatile and can even be used as a crunchy base for pies. After baking, you can dip the cooled cookies in chocolate. Recipe for approximately 35 teaspoon-sized cookies 150 g of buckwheat flourA pinch of salt40 g of fluffy sourdough starter40 g of coconut - [SCHEDULE FOR BAKING JAM-FILLED POCKETS](https://sourdoughmania.com/topics/schedule-for-baking-jam-filled-pockets/) - When baking sourdough treats, keep in mind that all the times provided are approximate. Your sourdough may behave differently, and room temperature may vary from mine. If you use more starter than in the recipe, the dough will rise faster. If you use less, it will rise more slowly. Breakfast Take the sourdough starter from - [14. 9. How they look after bake?](https://sourdoughmania.com/topics/14-9-how-they-look-after-bake/) - This is how they look baked. Cool and enjoy slightly warm. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights - [14. 8. Baking](https://sourdoughmania.com/topics/14-8-baking/) - The buns will puff up and increase in size a bit. Bake at 185°C (365°F) with both top and bottom heat, no fan. About 25 minutes. Don’t overcook or they’ll be too dry. They should still be slightly soft when pressed. *No part of this course may be reproduced, copied, or redistributed in any other - [14. 7. Proofing/fermentation](https://sourdoughmania.com/topics/14-7-proofing-fermentation/) - Cover well and let them rise for about 2-3 hours at 23 degrees Celsius (73 degrees Fahrenheit). *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is - [14. 6. Shaping and placing in the pan](https://sourdoughmania.com/topics/14-6-shaping-and-placing-in-the-pan/) - Gently shape in your hand, and place in the baking pan. Make sure they don't touch each other. Brush with oil. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator - [14. 5. Sealing](https://sourdoughmania.com/topics/14-5-sealing/) - Seal all the edges. You can moisten your fingers slightly to help. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All - [14. 4. Filling them with jam](https://sourdoughmania.com/topics/14-4-filling-them-with-jam/) - Place jam in the center. Not too much, or it will ooze out. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 - [14. 3. Cutting out the squares](https://sourdoughmania.com/topics/14-3-cutting-out-the-squares/) - Cut squares of about 6 cm along the edges. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [14. 2. Rolling the dough out](https://sourdoughmania.com/topics/14-2-rolling-the-dough-out/) - Roll out the dough gently to a thickness of 4-5 mm. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights - [14. 1. Introduction and Basics for Pockets](https://sourdoughmania.com/topics/14-1-introduction-and-basics-for-pockets/) - For making pockets, you'll need 1 portion of universal sweet dough. Alternatively, you can make them using ½ of the recipe, just as I did in the video. From the entire recipe's quantity, you'll get approximately 16 pockets. You can find a step-by-step video guide on preparing the dough in Chapter 10 Master Sweet Dough - [SCHEDULE FOR MAKING CINNAMON ROLLS](https://sourdoughmania.com/topics/schedule-for-making-cinnamon-rolls/) - When making sourdough treats, please note that all the times mentioned are approximate. Your sourdough might behave differently, and the room temperature could be different from mine. If you use more sourdough than the recipe suggests, the dough will rise faster. If you use less, it will rise more slowly. Breakfast Take the sourdough starter - [13. 8. How they look after bake](https://sourdoughmania.com/topics/13-8-how-they-look-after-bake/) - This is how they look after baking. Brush lightly with oil. Cool them slightly or enjoy a bit warm. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this - [13. 7. Baking](https://sourdoughmania.com/topics/13-7-baking/) - Bake at 185°C (365°F) with both top and bottom heat, no fan. About 25 minutes. Don’t overcook or they’ll be too dry. They should still be slightly soft when pressed. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [13. 6. Proofing/fermentation](https://sourdoughmania.com/topics/13-6-proofing-fermentation/) - Cover well and let it rise for about 2-3 hours at 23 degrees Celsius (73 degrees Fahrenheit). The rolls will puff up a bit and increase in size. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who - [13. 5. Instructions for placing the rolls in the tin](https://sourdoughmania.com/topics/13-5-instructions-for-placing-the-rolls-in-the-tin/) - Place them into the baking tin, don’t place them too close. Brush the sides of the rolls with coconut oil. You can brush the top too. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [13. 4. Rolling up](https://sourdoughmania.com/topics/13-4-rolling-up/) - Roll up the dough tightly but gently with the sprinkled side in. Using a sharp knife, cut into slices about 1.8-2 cm (0.78 inch) thick. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [13. 3. Spreading the filling](https://sourdoughmania.com/topics/13-3-spreading-the-filling/) - Brush with coconut oil. Generously sprinkle it with sugar and cinnamon. Be generous. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 - [13. 2. Rolling the dough out](https://sourdoughmania.com/topics/13-2-rolling-the-dough-out/) - Roll out the dough gently into a long strip. The thickness should be approximately 3-4 mm. The surface should be well floured. Check while rolling so the dough doesn’t stick to the surface. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, - [13. 1. Introduction and Basics for Cinnamon Rolls](https://sourdoughmania.com/topics/13-1-introduction-and-basics-for-cinnamon-rolls/) - For cinnamon rolls, you need 1 portion of master sweet dough. You can also make them from ½ of the recipe, as I did in the video. From the full recipe quantity, you'll get approximately 18 rolls. The step-by-step video for preparing the dough is available in Chapter 10 Master Sweet Dough Recipe. Recipe for - [DOUGHNUT BAKING SCHEDULE](https://sourdoughmania.com/topics/doughnut-baking-schedule/) - When making sourdough goodies, keep in mind that all the times mentioned are approximate. Your sourdough might behave differently, and the room temperature can vary from mine. If you use more sourdough than in the recipe, the dough will rise faster. If you use less, it will rise more slowly. Breakfast Take the sourdough starter - [12. 7. Rolling in sugar mixture](https://sourdoughmania.com/topics/12-7-rolling-in-sugar-mixture/) - While still warm, roll them in a mixture of sugar and cinnamon. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All - [12. 6. After frying](https://sourdoughmania.com/topics/12-6-after-frying/) - Remove them from the oil and place them on a towel to absorb excess oil. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [12. 5. Frying the donuts, part 2](https://sourdoughmania.com/topics/12-5-frying-the-donuts-part-2/) - Then turn them around and fry for another 2-3 minutes. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [12. 4. Frying the donuts, part 1](https://sourdoughmania.com/topics/12-4-frying-the-donuts-part-1/) - Fry the donuts covered for 2-3 minutes on one side until they are nicely colored. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [12. 3. Tips for heating the oil](https://sourdoughmania.com/topics/12-3-tips-for-heating-the-oil/) - Slowly heat the oil to a temperature of 175°C (347°F), making sure it's not too hot. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita - [12. 2. Cutting out](https://sourdoughmania.com/topics/12-2-cutting-out/) - Gently dust the dough with flour and use a cutter or a glass to cut out circles, about 5-6 cm (1.9-2.3 inches) in diameter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [12. 1. Introduction and Basics for Doughnuts](https://sourdoughmania.com/topics/12-1-introduction-and-basics-for-doughnuts/) - For making doughnuts, you need 1 X master sweet dough, but you can also make them from ½ of the recipe. From the full recipe amount, you'll get approximately 14-17 doughnuts and some smaller bits. In the video, I used half the amount of dough and got about 8 pieces. The step-by-step process for making - [SCHEDULE FOR MAKING POTICA](https://sourdoughmania.com/topics/schedule-for-making-potica/) - For sourdough treats, keep in mind that all the times provided are approximate. Your sourdough starter might behave differently, and the room temperature could vary from mine. If you use more starter than mentioned in the recipe, the dough will rise faster. If you use less, it will rise more slowly. Breakfast Take your sourdough - [11. 9. How the potica looks inside](https://sourdoughmania.com/topics/11-9-how-the-potica-looks-inside/) - This is how the sliced potica looks like. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [11. 8. After baking](https://sourdoughmania.com/topics/11-8-after-baking/) - After baking, brush it with oil and leave it in the pan for another 15-20 minutes. Then transfer it to a cooling rack. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. - [11. 7. Baking](https://sourdoughmania.com/topics/11-7-baking/) - Bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) with both top and bottom heat for about 50-60 minutes. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The - [11. 6. Proofing/Fermentation](https://sourdoughmania.com/topics/11-6-proofing-fermentation/) - Allow it to rise at room temperature for another 3-5 hours. It will rise a bit, but not that much. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of - [11. 5. Piercing the potica](https://sourdoughmania.com/topics/11-5-piercing-the-potica/) - Pierce the entire surface with a thin stick. Cover it well to prevent drying. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [11. 4. Rolling the potica](https://sourdoughmania.com/topics/11-4-rolling-the-potica/) - Roll the potica tightly but gently. Place it in the baking pan with the seam side down. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is - [11. 3. Spreading the filling](https://sourdoughmania.com/topics/11-3-spreading-the-filling/) - Spread the filling over the dough, leaving at least 2 cm without filling at the end. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita - [11. 2. Rolling the dough out](https://sourdoughmania.com/topics/11-2-rolling-the-dough-out/) - Roll out the dough gently into a rectangle. Thickness should be about 3-4 mm. The surface should be well floured. Check while rolling so the dough doesn’t stick to the surface. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [11. 1. Introduction and Basics for Poppy Seed Potica](https://sourdoughmania.com/topics/11-1-introduction-and-basics-for-poppy-seed-potica/) - For 1 potica, you need 1 X master sweet dough recipe. From the quantity in the recipe, you'll get approximately 1 loaf of potica from an elongated baking pan. The step-by-step video guide for preparing the dough awaits you in Chapter 10: Master Sweet Dough Recipe. Recipe for Master Sweet Dough (approx. 500 g) 220 - [10. 6. When is the dough ready?](https://sourdoughmania.com/topics/10-6-when-is-the-dough-ready/) - The dough will rise a bit, but not as much as gluten-one, see the swelling. And it will become sponge-like, a bit puffy. It's ready for the next step. The inside looks like this. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public - [10. 5. Proofing in a container](https://sourdoughmania.com/topics/10-5-proofing-in-a-container/) - Spread the dough in the container using slightly damp fingers. A rectangular container works best for easier shaping. The structure looks like this. Cover the dough well and leave it at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, - [10. 4. Kneading](https://sourdoughmania.com/topics/10-4-kneading/) - Knead the dough to a medium-soft consistency. The texture will be similar to a sponge. You can also do this in a stand mixer. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [10. 3. Adding all other ingredients](https://sourdoughmania.com/topics/10-3-adding-all-other-ingredients/) - The structure of the gelled psyllium husks looks like this. Now add the remaining ingredients. And mix well. Then add the flour. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The - [10. 2. Making psyllium gel](https://sourdoughmania.com/topics/10-2-making-psyllium-gel/) - Combine room temperature oat milk with psyllium husks. Mix well and leave to stand for about 5-15 minutes to form a gel. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The - [10. 1. Introduction and Basic Recipe for Master Sweet Dough Recipe](https://sourdoughmania.com/topics/10-1-introduction-and-basic-recipe-for-master-sweet-dough-recipe/) - This dough is universally suitable for various sweet sourdough treats. Let it serve as a good foundation for further exploration. Recipe for Master Sweet Dough (approx. 500 g) 220 g oat milk (110 %)16 g psyllium husks (8 %)200 g millet flour (100 %)4 g salt (2 %)30 g coconut sugar (15 %)1 teaspoon vanilla - [TORTILLAS BAKING SCHEDULE](https://sourdoughmania.com/topics/tortillas-baking-schedule/) - When baking sourdough treats, keep in mind that all the times provided are approximate. Your sourdough might behave differently, and room temperature can vary. If you use more sourdough than the recipe suggests, the dough will rise faster. If you use less, it will rise more slowly. Breakfast Take the sourdough from the fridge (if - [9. 6. After cooking to maintain softness](https://sourdoughmania.com/topics/9-6-after-cooking-to-maintain-softness/) - After cooking, sprinkle it with water and place it in an airtight container to keep it soft. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is - [9. 5. Cooking](https://sourdoughmania.com/topics/9-5-cooking/) - Cook each tortilla in a dry, hot pan. About 1 minute on one side, then flip and about 30 seconds on the other until it slightly browns. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has - [9. 4. Rolling out the tortillas](https://sourdoughmania.com/topics/9-4-rolling-out-the-tortillas/) - Flatten the disk and then gently roll it into a diameter of 20-22 cm. Roll it as thin as possible. Be gentle and make sure to have enough flour on the surface to prevent sticking. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [9. 3. Forming disks](https://sourdoughmania.com/topics/9-3-forming-disks/) - Fold each portion inward along the edges to form a thicker disk. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All - [9. 2. Dividing the dough](https://sourdoughmania.com/topics/9-2-dividing-the-dough/) - the dough into approx. 50 g portions. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [9. 1 .Introduction and Basics for Tortillas](https://sourdoughmania.com/topics/9-1-introduction-and-basics-for-tortillas/) - To make 8 tortillas, you'll need half of the universal savory dough (½ of the recipe). You can find a step-by-step video tutorial for preparing the dough in Chapter 5: Master Savory Dough Recipe. HALF recipe for Master Savory Dough (approximately 410 g) 12 g psyllium husks (8%)200 g oat milk (133%)150 g flour:100 g - [SCHEDULE FOR BAKING BABKA](https://sourdoughmania.com/topics/schedule-for-baking-babka/) - Please note that all the times provided for sourdough treats are approximate. Your sourdough might behave differently, and the room temperature could be different from mine. If you use more sourdough than in the recipe, the dough will rise faster. If you use less, it will take longer. Lunch Take the sourdough from the refrigerator - [8. 9. How it looks inside?](https://sourdoughmania.com/topics/8-9-how-it-looks-inside/) - This is how the sliced babka looks like. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [8. 8. Brushing with oil and cooling](https://sourdoughmania.com/topics/8-8-brushing-with-oil-and-cooling/) - After baking, brush it with oil and leave it in the pan for another 30 minutes. Then transfer it to a cooling rack. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. - [8. 7. Baking](https://sourdoughmania.com/topics/8-7-baking/) - Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) with both top and bottom heat for about 50-60 minutes. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The - [8. 6. Proofing/fermentation](https://sourdoughmania.com/topics/8-6-proofing-fermentation/) - Allow it to rise at room temperature for another 3-5 hours. It will rise a bit, but not significantly. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this - [8. 5. Placing the babka in the pan](https://sourdoughmania.com/topics/8-5-placing-the-babka-in-the-pan/) - Place the babka in a baking pan. Cover it well to prevent drying. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 - [8. 4. Rolling, cutting, twisting](https://sourdoughmania.com/topics/8-4-rolling-cutting-twisting/) - Roll it tightly but gently into a log. Cut it in half and gently twist the halves together. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course - [8. 3. Spreading the filling](https://sourdoughmania.com/topics/8-3-spreading-the-filling/) - Spread the truffle paste first, then distribute the sautéed mushrooms on top *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All - [8. 2. Rolling the dough out](https://sourdoughmania.com/topics/8-2-rolling-the-dough-out/) - Roll out the dough gently into a rectangle. Thickness should be about 3-4 mm. The surface should be well floured. In between, check to ensure that the dough doesn't stick to the surface. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, - [8. 1. Introduction and Basics for Babka](https://sourdoughmania.com/topics/8-1-introduction-and-basics-for-babka/) - For one babka, you need half of the master savory dough (½ of the recipe). The step-by-step dough preparation video awaits you in Chapter 5. Master Savory Dough Recipe. HALF recipe for Master Savory Dough (approximately 410 g) 12 g psyllium husks (8%)200 g oat milk (133%)150 g flour:100 g millet flour (66%)50 g rice - [7. 12. BAGEL BAKING SCHEDULE](https://sourdoughmania.com/topics/7-12-bagel-baking-schedule/) - When baking sourdough treats, keep in mind that all the times mentioned are approximate. Your sourdough might behave differently, and the room temperature can vary. If you use more sourdough than in the recipe, the dough will rise faster. If you use less, it will take longer. Breakfast Take the sourdough from the refrigerator (if - [7. 11. Cooling](https://sourdoughmania.com/topics/7-11-cooling/) - Cool on a rack and then enjoy. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. Read the labels for allergens. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [7. 10. Baking](https://sourdoughmania.com/topics/7-10-baking/) - Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) with both top and bottom heat for about 30-35 minutes. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The - [7. 9. Coating in seeds](https://sourdoughmania.com/topics/7-9-coating-in-seeds/) - Transfer to a bowl with seeds and roll gently to coat. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights - [7. 8. Boiling](https://sourdoughmania.com/topics/7-8-boiling/) - Boil each bagel for about 1 minute on one side, then flip and boil for another minute on the other side. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator - [7. 7. Making the soda&sugar bath](https://sourdoughmania.com/topics/7-7-making-the-sodasugar-bath/) - In a larger pot, bring water to a boil, then add molasses/brown sugar and baking soda. The water will foam up. FERMENTED NOTE: You need about 4 tablespoons of soda for 2 L water, and 2 heaping tablespoons of molasses. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [7. 6. Proofing/fermentation](https://sourdoughmania.com/topics/7-6-proofing-fermentation/) - Cover well and let them sit at room temperature for about 2-3 hours to rise a bit. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is - [7. 5. Making holes](https://sourdoughmania.com/topics/7-5-making-holes/) - Dust with flour. Make a hole in the center. Gently widen it with your fingers. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, - [7. 4. Rolling the balls](https://sourdoughmania.com/topics/7-4-rolling-the-balls/) - Roll it a bit between your hands. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [7. 3. Shaping into balls](https://sourdoughmania.com/topics/7-3-shaping-into-balls/) - Shape it into balls or disks, folding all the edges inward. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights - [7. 2. Weighing](https://sourdoughmania.com/topics/7-2-weighing/) - Take about 100 g of dough for one bagel. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [7. 1. Introduction and Basics for Bagels](https://sourdoughmania.com/topics/7-1-introduction-and-basics-for-bagels/) - For bagels, you'll need 1 batch of master savory dough. From the quantity in the recipe, you'll get approximately 8 larger bagels, about 100 g each. A step-by-step video guide on how to prepare the dough is available in Chapter 5: Master Savory Dough Recipe Recipe for Master Savory Dough (approximately 820 g) 24 g - [SOURTASTIC BONUS: Recipe for Vegan Patties](https://sourdoughmania.com/topics/sourtastic-bonus-recipe-for-vegan-patties/) - 130 g cooked lentils (I used yellow and green. I soaked the lentils in water with 1 tsp of sourdough overnight.) Finely chop 5 large mushrooms, about 70 g.1 medium-sized onion, finely chopped, 30 g.100 g finely chopped zucchini. Sauté the ingredients and add the cooked lentils. Continue to sauté. Remove from heat and mash - [BURGER BUN BAKING SCHEDULE](https://sourdoughmania.com/topics/burger-bun-baking-schedule/) - When baking sourdough treats, keep in mind that all the times mentioned are approximate. Your sourdough might behave differently, and room temperature can vary. If you use more starter than specified in the recipe, the dough will rise faster. If you use less, it will rise more slowly. Breakfast Take the starter from the refrigerator - [6. 9. Cooling](https://sourdoughmania.com/topics/6-9-cooling/) - Cool on a rack and then enjoy. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [6. 8. Baking](https://sourdoughmania.com/topics/6-8-baking/) - Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) with both top and bottom heat for about 30-35 minutes. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The - [6. 7. Glazing and topping](https://sourdoughmania.com/topics/6-7-glazing-and-topping/) - Before baking, brush with a glaze and sprinkle with sesame seeds or poppy seeds. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [6. 6. How they look when proved?](https://sourdoughmania.com/topics/6-6-how-they-look-when-proved/) - They will rise a bit. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [6. 5. Proofing/fermentation](https://sourdoughmania.com/topics/6-5-proofing-fermentation/) - Cover well and let them sit at room temperature for about 2-3 hours. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 - [6. 4. Transferring to the sheet](https://sourdoughmania.com/topics/6-4-transferring-to-the-sheet/) - Transfer to a baking sheet and gently flatten. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [6. 3. Shaping](https://sourdoughmania.com/topics/6-3-shaping/) - Shape it into balls, folding all the edges inward. Gently shape with hands. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 - [6. 2. Weighing the dough](https://sourdoughmania.com/topics/6-2-weighing-the-dough/) - Take about 100 g of dough for one bun. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course. @The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2023 All rights reserved. - [6. 1. Introduction and Basics for Burger Buns](https://sourdoughmania.com/topics/6-1-introduction-and-basics-for-burger-buns/) - For burger buns, you'll need 1 batch of master savory dough. From the recipe's quantity, you'll get approximately 8 buns at 100 g each. A step-by-step video guide on preparing the dough is available in Chapter 5: Master Savory Dough Recipe. Master Savory Dough Recipe (approximately 820 g) 24 g psyllium husks (8%)400 g oat - [5. 6. When is the dough ready?](https://sourdoughmania.com/topics/5-6-when-is-the-dough-ready/) - It will rise a bit, see the swelling, puffiness. And it will become sponge-like. It's ready for the next step. FERMENTED TIP: You let it rise until the dough expands by about 20-30%. At the bottom, you will see tiny bubbles, and the dough will be fluffy, soft, and responsive.FERMENTED TIP: When you place the - [5. 5. Proofing in a container](https://sourdoughmania.com/topics/5-5-proofing-in-a-container/) - Spread the dough in the container using slightly damp fingers. A rectangular container works best for easier shaping. The structure of the dough looks like this. Cover the dough well and leave it at room temperature. FERMENTED TIP: If it sticks to your hands, you can slightly moisten them. *No part of this course may - [5. 4. Kneading](https://sourdoughmania.com/topics/5-4-kneading/) - Knead the dough to a medium-soft consistency. The texture will be similar to a sponge. You can also do this in a stand mixer. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [5. 3. Adding all other ingredients](https://sourdoughmania.com/topics/5-3-adding-all-other-ingredients/) - The structure of the gelled psyllium husks looks like this. Now add the remaining ingredients. And mix well. Then add the flour.. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. Read the labels for allergens. *No part of this course - [5. 2. Making psyllium gel](https://sourdoughmania.com/topics/5-2-making-psyllium-gel-2/) - Combine room temperature oat milk with psyllium husks. Mix well and leave to stand for about 5-15 minutes to form a gel. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. Read the labels for allergens. *No part of this course - [5. 1. Introduction and Basic Recipe for Master Savory Dough](https://sourdoughmania.com/topics/5-1-introduction-and-basic-recipe-for-master-savory-dough/) - This dough is universally versatile for various savory sourdough treats. Let it serve as a good foundation for further exploration. Recipe for Master Savory Dough (approx. 820 g) 24 g psyllium husks (8%)400 g oat milk (133%)300 g flour:200 g millet flour (66%)100 g rice flour (33%)40 g sunflower oil (13%)6 g salt (2%)30 g - [4. 14. The End](https://sourdoughmania.com/topics/4-14-the-end/) - Wow, so we’ve created your first gluten-free sourdough starter together! What sourtastic news! Now let’s name it, so it will stay with you as long as you want it. I wish that your sourdough baking becomes a pleasure, time for you and an opportunity to create something healthy for yourself or for your dear ones - [4. 13. How much starter to use in a recipe?](https://sourdoughmania.com/topics/4-13-how-much-starter-to-use-in-a-recipe-2/) - The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe and it smells great and is - [4. 12. How much starter you need to leave behind in the jar before you feed it?](https://sourdoughmania.com/topics/4-12-how-much-starter-you-need-to-leave-behind-in-the-jar-before-you-feed-it-2/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. Cover with a lid, and leave at room temperature for an hour. - [4. 11. How to store your starter?](https://sourdoughmania.com/topics/4-11-how-to-store-your-starter-2/) - If you bake every day, you can leave it at room temperature. Otherwise, fear not, it will patiently wait for you in the fridge. Just make sure you feed it well, make it even a bit thicker than usual. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [4. 10. Name your starter](https://sourdoughmania.com/topics/4-10-name-your-starter-2/) - After you’ve created your starter, give it a name. Thus you’ll take better care of it and establish a special bond with it. I’m sure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [4. 9. SOS step](https://sourdoughmania.com/topics/4-9-sos-step-2/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [4. 8. What’s the smell, taste, consistency of a good starter?](https://sourdoughmania.com/topics/4-8-whats-the-smell-taste-consistency-of-a-good-starter-2/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. FERMENTED NOTE: If you notice an acetone smell, do the SOS step. If needed, repeat it. *No part of this - [4. 7. When is your starter ready?](https://sourdoughmania.com/topics/4-7-when-is-your-starter-ready-2/) - Your starter is ready when it reaches a dome shape, becomes puffy, it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after the feeding. Your starter is ready when you can hear bubbles cracking when you mix it. *No part - [4. 6. If there’s no activity (repeat Day 4-Day 5)](https://sourdoughmania.com/topics/4-6-if-theres-no-activity-repeat-day-4-day-5-2/) - If needed, repeat Day 4 and Day 5, if nothing happens in the jar. It’s also possible to leave the mixture unattended for 2 days. Sometimes this helps and the mixture becomes alive. Then after that you can do the same as on Day 4. FERMENTED TIP #1: All quantities are just approximate, pay attention - [4. 5. Day 5 (RT)](https://sourdoughmania.com/topics/4-5-day-5-rt-2/) - Add 20 g of water to the jar, and mix. Then add 25 g of millet flour. Mix, cover, and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [4. 4. Day 4 (RT)](https://sourdoughmania.com/topics/4-4-day-4-rt-2/) - Remove almost everything from the jar and use it in the pancakes recipe. Leave a minimum amount in the jar, just tiny remnants on the bottom. Then add 15 g of water, 20 g of millet flour. Mix well, clean the sides. Cover, and leave at room temperature. FERMENTED NOTE #1: The starter can have - [4. 3. Day 3 (RT)](https://sourdoughmania.com/topics/4-3-day-3-rt-2/) - By now, you should be able to see some activity in the jar, like small bubbles. If they aren’t there yet, just be patient. My millet starter was ready after 3 days. But depending on the room and flour, it might take a bit longer where you live. So again add 15 g of water, - [4. 2. Day 2 (RT)](https://sourdoughmania.com/topics/4-2-day-2-rt-2/) - Add 10 g of water to the jar, mix, and then add 15 g of millet flour. Mix well, clean the sides. Then cover and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [4. 1. Day 1 (RT)](https://sourdoughmania.com/topics/4-1-day-1-rt-2/) - In a clean jar, mix 10 g of water, and 15 g of millet flour. Mix with the handle, and make sure it’s thick. If needed, adjust the flour/water ratio. Clean the sides of the jar. Then cover and leave at room temperature. FERMENTED TIP #1: The amounts given are just approximates. Keep an eye - [3. 6. Room temperature](https://sourdoughmania.com/topics/3-6-room-temperature-6/) - Appropriate temperatures range from 22-25 C (71-77 F). With lower temperatures, it takes longer for the starter to be active. With higher, it will be faster. But not more than 30 degrees C (86 F). Just be patient. FERMENTED TIP: You can also use warm water to speed up the process if your kitchen is - [3. 5. What kind of water you need to use](https://sourdoughmania.com/topics/3-5-what-kind-of-water-you-need-to-use-6/) - Your water needs to be of room temperature, you can also leave it to stand for a while. Or you can use filtered water at the beginning. When your starter is older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water for - [Topic](https://sourdoughmania.com/topics/topic-33/) - [3. 4. What flour starts the fastest](https://sourdoughmania.com/topics/3-4-what-flour-starts-the-fastest-6/) - From my experience, millet is the fastest, then buckwheat (which tends to get a pinkish shade, but this is normal), then corn. Others report a quick start also with teff. When you start with one type of flour, use it also for later feedings. Don’t change your starter’s diet :) But you can use one - [3. 3. Characteristics of gluten-free flour](https://sourdoughmania.com/topics/3-3-characteristics-of-gluten-free-flour-6/) - The name says it all. There’s no gluten, no extensibility nor elasticity in the dough. It usually soaks up more water. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. Perhaps consider purchasing your own stone mill. So your - [3. 2. Utensils](https://sourdoughmania.com/topics/3-2-utensils-6/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn't matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [3.1. Introduction](https://sourdoughmania.com/topics/3-1-introduction-3/) - Warmest sourdough greetings, I’m so excited you want to make your first gluten-free sourdough starter. Let me show you how simple this can be. You’ll learn what utensils you need. What the characteristics of gluten-free flours are, and which one is the fastest to start. What the right temperature is and what kind of water - [3.1. Introduction](https://sourdoughmania.com/topics/3-1-introduction-2/) - [1.1 What is a sourdough starter](https://sourdoughmania.com/topics/1-1-what-is-a-sourdough-starter/) - Maintaining and using a sourdough starter isn’t as scary as some people make it out to be and this video will help prove that. In it I’ll tell you what a sourdough starter consists of, why the art of baking with it hasn’t been forgotten in Koroška (the region of Slovenia where I’m from), and - [6.1 INTRO SUPER EASY RYE BREAD](https://sourdoughmania.com/topics/6-1-intro-super-easy-rye-bread/) - In this video tutorial we are going to make the easiest bread ever. It's my famous 100% rye bread in a tin. It keeps so well for days if you don't gobble it up sooner. It’s super quick to make but it does involve a trick or two. Find all your sourtastic utensils HERE. *No - [0. Intro to the course](https://sourdoughmania.com/topics/0-intro-to-the-course/) - In this section you’ll find an overview of everything you are going to learn in this course, but let me tell you a secret before you dive right in: It’s going to be sourtaaaaaastic! *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public - [1.1. What is a sourdough starter?](https://sourdoughmania.com/topics/1-1-what-is-a-sourdough-starter-2/) - Maintaining and using a sourdough starter isn’t as scary as some people make it out to be and this video will help prove that. In it I’ll tell you what a sourdough starter consists of, why the art of baking with it hasn’t been forgotten in Koroška (the region of Slovenia where I’m from), and - [Topic](https://sourdoughmania.com/topics/topic/) - [1.2. Taking care of your starter and the optimal feeding schedule](https://sourdoughmania.com/topics/1-2-taking-care-of-your-starter-and-the-optimal-feeding-schedule/) - In this video I teach you how to properly take care of your starter, how to feed it, and what to do if you know you will not be using it for a longer period of time. Yes, you can take a short baking hiatus and your starter will be alright - they are extremely - [1.3. My starter feeding schedule and what to do when you need a bigger amount of starter](https://sourdoughmania.com/topics/1-3-my-starter-feeding-schedule-and-what-to-do-when-you-need-a-bigger-amount-of-starter/) - I show you how I feed my starter Rudl as well as how you can grow a bigger amount of starter and have it ready for a more extensive baking project. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [1.4. Starter SOS](https://sourdoughmania.com/topics/1-4-starter-sos/) - If your starter ever turns sour or if you haven’t used it in a long time, this video will come in really handy. Every sourdough crisis can be solved... Okay, maybe not every single crisis, but the vast majority. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [Topic](https://sourdoughmania.com/topics/topic-2/) - [BONUS FERMENTED TIP: BAKER’S PERCENTAGES FOR ALL MATH LOVERS AND THOSE WHO MIGHT GROW INTO ONES](https://sourdoughmania.com/topics/bonus-fermented-tip-bakers-percentages-for-all-math-lovers-and-those-who-might-grow-into-ones/) - In sourdough baking recipes are often written down in percentages and not in units of measurement. This means that the amount of all the ingredients is calculated based on the amount of flour used in the main dough of a recipe. We determine the exact amount of all the ingredients that will be added to - [BONUS VIDEO - ACTIVATE YOUR STARTER, FOR THOSE WHO HAVE PURCHASED RUDL](https://sourdoughmania.com/topics/bonus-video-activate-your-starter-for-those-who-have-purchased-rudl/) - If you’ve purchased Rudl, activate him as soon as you can. This video will be of great help in the process. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [BONUS FERMENTED TIP - YOU HAVE YOUR OWN STARTER ALREADY? EXCELLENT, READ THIS](https://sourdoughmania.com/topics/bonus-fermented-tip-you-have-your-own-starter-already-excellent-read-this/) - Around 6-8 hours before making your dough, do this: :) Take a glass jar with a twist on lid and put in: 10 g of your starter,80 g of white all-purpose flour,70 g water. Mix thoroughly and twist on the lid but don’t tighten it all the way. Leave the jar at room temperature. When - [BASIC RECIPE - WHITE BREAD](https://sourdoughmania.com/topics/basic-recipe-white-bread/) - For this video course (1 loaf and 1 boule, 700 g each) I used: 800 g (100%) of white all-purpose flour (type 00 if you can find it, if not T500 will do)520 g (65%) of room temperature water (or more if needed)16 g (2%) of salt160 g (20%) of bubbly and active levain You - [1.5. Making the dough](https://sourdoughmania.com/topics/1-5-making-the-dough/) - Alright, our starters are bubbling with excitement and all but bursting out of their jars. I think it’s time we jump right into making the dough for this sourtastic white bread. I show you the entire step-by-step process in this video. *No part of this course may be reproduced, copied, or redistributed in any other - [BONUS RECIPE - SOURTASTIC BREAD WITH 30 % WHOLEGRAIN WHEAT/SPELT FLOUR](https://sourdoughmania.com/topics/bonus-recipe-sourtastic-bread-with-30-wholegrain-wheat-spelt-flour/) - This tweaked recipe will make your sourtastic loaf even yummier and healthier. Using wholegrain flour will improve the nutritional value of the dough, which our bodies will be super grateful for. I usually use at least 10 % of wholegrain flour in my bread recipes. But I suggest using up to 30 % or even - [1.6. Dough/gluten developing techniques](https://sourdoughmania.com/topics/1-6-dough-gluten-developing-techniques/) - If you want to further strengthen your dough and the gluten within it, watch this video. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [1.7. Bulk rising in a bowl](https://sourdoughmania.com/topics/1-7-bulk-rising-in-a-bowl/) - In this video you find out how long you should let your dough bulk rise and how it should look during this stage. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [1.8. Dividing the dough and preshaping the loaf and the boule](https://sourdoughmania.com/topics/1-8-dividing-the-dough-and-preshaping-the-loaf-and-the-boule/) - And we’ve reached the stage of dividing and preshaping the dough. The preshaping process will help you give your future bread its basic shape, be it a loaf or a boule. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [1.9. Resting the dough on the kitchen counter and its benefits](https://sourdoughmania.com/topics/1-9-resting-the-dough-on-the-kitchen-counter-and-its-benefits/) - Everyone needs a break from time to time, just like your dough before you proceed to the final shaping process. In this video I tell you why you shouldn’t skip this step. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [Topic](https://sourdoughmania.com/topics/topic-3/) - [1.10. Final shaping of the loaf and the boule](https://sourdoughmania.com/topics/1-10-final-shaping-of-the-loaf-and-the-boule/) - With this shaping video tutorial, we’ll make sure that you never bake an “out of shape” bread again. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is - [BONUS VIDEO: PREPARING YOUR PROOFING BASKET](https://sourdoughmania.com/topics/bonus-video-preparing-your-proofing-basket/) - In this video I teach you how to prepare your proofing basket to house your breads and how to properly take care of it between uses. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [1.11. Longer fermentation AKA becoming BFFs with your fridge](https://sourdoughmania.com/topics/1-11-longer-fermentation-aka-becoming-bffs-with-your-fridge/) - In this video I tell you all about how the fridge can become your best friend in sourdough baking. I’ll also reveal how longer fermentation will make your dough even tastier and easier to digest. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [1.12. The proof test](https://sourdoughmania.com/topics/1-12-the-proof-test/) - This video will be of great help when it comes to determining whether your bread is properly proofed and ready to be baked. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [BONUS FERMENTED TIP - SOURTASTIC BREAD BAKING SCHEDULES FOR THE WORKWEEK AND THE WEEKEND](https://sourdoughmania.com/topics/bonus-fermented-tip-sourtastic-bread-baking-schedules-for-the-workweek-and-the-weekend/) - Want to have fresh bread for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning.Leave the dough at room temperature until it about doubles in size (approximately 3-6 hours).Shape your bread and put it into the proofing basket. After another 2-3 hours - [1.13. Scoring](https://sourdoughmania.com/topics/1-13-scoring/) - To allow your bread to have a nice oven spring and rise while baking, you need to score it. I show you a step by step scoring tutorial in this video. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [1.14. Baking bread in an ordinary kitchen oven](https://sourdoughmania.com/topics/1-14-baking-bread-in-an-ordinary-kitchen-oven/) - In this video I show you how to bake your bread in your own kitchen oven. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [Topic](https://sourdoughmania.com/topics/topic-5/) - [BONUS TIP: Creating steam in your oven](https://sourdoughmania.com/topics/bonus-tip-creating-steam-in-your-oven/) - Steam ensures that your bread can rise a little further even while baking. You can create steam in your oven in many different ways. I suggest you use whatever you already have at home - you don’t have to run to the store to buy fancy “gadgets” and tools. Make sure that all the surfaces - [1.15. Cooling and storing your bread](https://sourdoughmania.com/topics/1-15-cooling-and-storing-your-bread/) - After baking your bread, you probably can't wait to bite into it while it’s still warm. But in this video, I tell you why you should wait for it to cool down first, plus I share my top tips and tricks on how to properly store your bread once it’s cooled. *No part of this - [2.1. INTRO PIZZA](https://sourdoughmania.com/topics/2-1-intro-pizza/) - If you've taken the BREAD course, the first 7 steps are the same. Videos 1.1 - 1.7: 'What is a sourdough starter' till 'Bulk rising in a bowl'. You can skip them or rewatch them to strengthen your knowledge. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [Topic](https://sourdoughmania.com/topics/topic-4/) - [2.2. Longer fermentation AKA becoming BFFs with your fridge](https://sourdoughmania.com/topics/2-2-longer-fermentation-aka-becoming-bffs-with-your-fridge/) - In this video I tell you all about how the fridge can become your best friend in sourdough baking. I’ll also reveal how longer fermentation will make your dough even tastier and easier to digest. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [2.3. Dividing the dough and shaping the dough balls for your pizza](https://sourdoughmania.com/topics/2-3-dividing-the-dough-and-shaping-the-dough-balls-for-your-pizza/) - Awesome, we are ready to start dividing and shaping the dough. This will ensure that your pizzas really turn out nice and round. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [2.4. Stretching and assembling the pizza](https://sourdoughmania.com/topics/2-4-stretching-and-assembling-the-pizza/) - By now you are probably bubbling with excitement to get to the final sourtastic pizza step, am I right? Here is the video in which I teach you how to stretch your pizza and add the toppings. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [BONUS FERMENTED TIP - CHOOSING THE RIGHT INGREDIENTS FOR YOUR SOURTASTIC PIZZA](https://sourdoughmania.com/topics/bonus-fermented-tip-choosing-the-right-ingredients-for-your-sourtastic-pizza/) - Want to have pizza for lunch on Sunday? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning.In 3-6 hours (when the dough has doubled in size, check out video number 7), put the dough into the fridge or shape it into balls if you don’t - [Topic](https://sourdoughmania.com/topics/topic-6/) - [BONUS RECIPE - HOMEMADE TOMATO SAUCE RECIPE](https://sourdoughmania.com/topics/bonus-recipe-homemade-tomato-sauce-recipe/) - 1 kg of fully ripe tomatoes20 g of saltOPTIONAL: oregano, pepper, and basil to taste PREP: Remove the tomato skins (optional). I normally leave them on.Put the tomatoes into boiling water. Leave them in for 10 seconds, then take them out. This will help you remove the skins quickly.Next dice the tomatoes into even pieces. - [2.5. Baking the pizza in the oven](https://sourdoughmania.com/topics/2-5-baking-the-pizza-in-the-oven/) - In this video: I show you how to bake your pizza in your own kitchen oven, talk about the best temperature for pizza baking,address how long for the baking process should take. I’ll also share my best fermented tips and tricks for baking the best possible pizza with you. *No part of this course may - [3.1. INTRO FOCACCIA](https://sourdoughmania.com/topics/3-1-intro-focaccia/) - Let me show you how you can do FOCACCIA at home in these simple little steps. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [FOCACCIA DOUGH RECIPE](https://sourdoughmania.com/topics/focaccia-dough-recipe/) - For one sourdough focaccia you’ll need (in a pan of 19 cm x 32 cm): 500 g of white wheat flour (100 %)350 g of water or more if needed (70 % or more)10 g of salt (finely milled) (2 %)100 g of doubled and puffy sourdough starter (20 %) Your starter needs to be - [3.2. Making the dough](https://sourdoughmania.com/topics/3-2-making-the-dough/) - For a focaccia you’ll need: 500 g of white wheat flour, 350 g of water or more if needed, 10 g of salt,100 g of doubled and puffy sourdough starter. Your starter needs to be doubled, active and bubbly since you last fed it. Find all your sourtastic utensils HERE. *No part of this course may be - [3.3. Bulk rising in the bowl](https://sourdoughmania.com/topics/3-3-bulk-rising-in-the-bowl/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [3.4. Bffs with your fridge](https://sourdoughmania.com/topics/3-4-bffs-with-your-fridge/) - When the dough has doubled, you can put it in the fridge for a longer and more effective fermentation. Or you can shape your focaccia immediately. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [3.5. Shaping](https://sourdoughmania.com/topics/3-5-shaping/) - For shaping the focaccia, you’ll need: olive oil,coarse salt, and rosemary Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [3.6. Baking](https://sourdoughmania.com/topics/3-6-baking/) - Bake the focaccia in the preheated oven for about 20-25 minutes. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita - [Topic](https://sourdoughmania.com/topics/topic-7/) - [3.7. Cooling down](https://sourdoughmania.com/topics/3-7-cooling-down/) - After the bake, put your amazing looking focaccia on a cooling rack, and leave there if you can resist. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [3.8. End](https://sourdoughmania.com/topics/3-8-end/) - Can't wait to see your delicious sourdough focaccias! *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [4.1. INTRO BAGUETTES](https://sourdoughmania.com/topics/4-1-intro-baguettes/) - In this video I'm going to show you: how to shape different techniques,how to do the classic baguette,how to score it,how to bake it,how to make epi, the wheat stalk baguette and the demi baguette. So let's get started ;) Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, - [BONUS FERMENTED TIP - FOCACCIA BAKING SCHEDULES FOR THE WORKWEEK AND FOR THE WEEKEND](https://sourdoughmania.com/topics/bonus-fermented-tip-focaccia-baking-schedules-for-the-workweek-and-for-the-weekend/) - Want to have fresh focaccia for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning.In 4-8 hours (when the dough has doubled in size, check out video 2), place the covered bowl into the fridge.On Sunday morning, take the dough out - [Topic](https://sourdoughmania.com/topics/topic-9/) - [BAGUETTES RECIPE](https://sourdoughmania.com/topics/baguettes-recipe/) - For about 4 baguettes we need 1000 g dough (each about 250 g): Ingredients: 535 g of strong wheat flour (100 %; you can substitute 20 % for whole wheat or whole spelt)350 g of water (65-70 % or more if needed)10 g of salt (2 %)about 100 g active and doubled sourdough starter (20 - [Topic](https://sourdoughmania.com/topics/topic-8/) - [Topic](https://sourdoughmania.com/topics/topic-10/) - [4.2. Pre Shaping & Final Shaping](https://sourdoughmania.com/topics/4-2-pre-shaping-final-shaping/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [Topic](https://sourdoughmania.com/topics/topic-11/) - [4.3. Proofing](https://sourdoughmania.com/topics/4-3-proofing/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [Topic](https://sourdoughmania.com/topics/topic-12/) - [4.4 A. How to score baguettes?](https://sourdoughmania.com/topics/4-4-a-how-to-score-baguettes/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [Topic](https://sourdoughmania.com/topics/topic-13/) - [4.4 B. How to score epis?](https://sourdoughmania.com/topics/4-4-b-how-to-score-epis/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [4.5. Baking baguettes](https://sourdoughmania.com/topics/4-5-baking-baguettes/) - Bake in a preheated oven at 245 degrees C (472 F).First 10 minutes with steam.Then for about 15 minutes for a nice brown colour. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [4.6. Cooling down](https://sourdoughmania.com/topics/4-6-cooling-down/) - Our baguettes are baked. Place them on a rack to cool down. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is - [BONUS - HOW TO PREPARE COUCHE](https://sourdoughmania.com/topics/bonus-how-to-prepare-couche/) - If you don’t have a baguette tray, you can also use a really thick towel or like me this baker’s cloth. Make folds where you’ll place your baguettes.Dust a lot of flour over the cloth to prevent it from sticking. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, - [Topic](https://sourdoughmania.com/topics/topic-14/) - [BONUS - HOW TO TAKE CARE OF COUCHE](https://sourdoughmania.com/topics/bonus-how-to-take-care-of-couche/) - After use, dust the couche of excess flour, dry it well and store for the next time. Don’t wash it. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [BONUS - FERMENTED TIP - BAGUETTES BAKING SCHEDULES FOR THE WORKWEEK AND FOR THE WEEKEND](https://sourdoughmania.com/topics/bonus-fermented-tip-baguettes-baking-schedules-for-the-workweek-and-for-the-weekend/) - Want to have fresh baguettes for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning. In 4-8 hours (when the dough has doubled in size, check out this video HERE), move the covered bowl into the fridge. On Sunday morning, super early (4AM/5AM), - [5.1. INTRO CORNMEAL BREAD](https://sourdoughmania.com/topics/5-1-intro-cornmeal-bread/) - [BONUS CORNMEAL BREAD RECIPE](https://sourdoughmania.com/topics/bonus-cornmeal-bread-recipe/) - For one nice boule or batard of about 1.25 kg you’ll need: 150 g of cornmeal flour (27 %)400 g of strong white flour (73 %)50 g of polenta/corn grits (9 %)580 g of water or more if needed (105 %)12 g of salt (2 %)120 g of active and bubbly sourdough starter, doubled (20 - [5.2 A. Making the dough - Preparing the cornmeal](https://sourdoughmania.com/topics/5-2-a-making-the-dough-preparing-the-cornmeal/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [5.2 B. Making the dough - Mixing the dough](https://sourdoughmania.com/topics/5-2-b-making-the-dough-mixing-the-dough/) - If you want to, you can do 4 series of stretches and folds as shown in the video HERE. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [5.3. Bulk rising in the bowl](https://sourdoughmania.com/topics/5-3-bulk-rising-in-the-bowl/) - When the dough increases in size by 50 percent, and bubbles form, you can shape it. This takes about 4-8 hours at room temperature. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [BONUS: STRETCH AND FOLDS](https://sourdoughmania.com/topics/bonus-stretch-and-folds/) - In the next 2 hours, if you take time, you can do 4 series of stretches and folds every 30 minutes. Pick the dough, pull it up and fold toward you. By doing this, you’ll additionally strengthen the dough. If you moisten your hands, the dough won’t stick to your skin. The dough feels nice. - [5.4. Final shaping of the batard](https://sourdoughmania.com/topics/5-4-final-shaping-of-the-batard/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [5.5. Final proofing](https://sourdoughmania.com/topics/5-5-final-proofing/) - When the dough looks nice and puffy, dust it gently with flour. Then turn it around. You could also use corn grits to sprinkle over the dough. Dust again with flour. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [5.6. Scoring your cornmeal bread](https://sourdoughmania.com/topics/5-6-scoring-your-cornmeal-bread/) - For decorative cuts, make shallow cuts under 90-degree angle. For a deeper cut, cut under an angle of 40 degrees. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not - [5.7. Baking in an ordinary kitchen oven](https://sourdoughmania.com/topics/5-7-baking-in-an-ordinary-kitchen-oven/) - Bake in a preheated oven at 240 degrees C (464 F). First 15 minutes with steam. After 15 minutes remove water, and bake for about 30 minutes to get a nice brownish colour. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [5.8. Cooling down and slicing into it](https://sourdoughmania.com/topics/5-8-cooling-down-and-slicing-into-it/) - After the bake, place the bread on a rack. It will sound hollow when baked. When cooled down, use a good knife to cut it. This is how the crumb looks like. For this bread, it’s normal that the crumb is a bit more moist. It’s really delicious. Find all your sourtastic utensils HERE. *No - [BONUS FERMENTED TIP - CORNMEAL BREAD BAKING SCHEDULES FOR THE WORKWEEK AND FOR THE WEEKEND](https://sourdoughmania.com/topics/bonus-fermented-tip-cornmeal-bread-baking-schedules-for-the-workweek-and-for-the-weekend/) - Want to have fresh cornmeal bread for the perfect Sunday breakfast? Feed your starter on Friday late at night (before you go to sleep).Make your dough first thing Saturday morning. Prepare the cornmeal flour first, let it cool down, then proceed with making the dough.In 3-6 hours (when the dough has doubled in size, check - [Topic](https://sourdoughmania.com/topics/topic-15/) - [BONUS SUPER EASY RYE BREAD RECIPE](https://sourdoughmania.com/topics/bonus-super-easy-rye-bread-recipe/) - For this easy rye bread you need (in a baking tin 22cm x 10.5cm x 7cm height): 330 g rye flour (light or dark) (100 %)330 g of water (100 %)7 g of salt (2 %)80 g of doubled and puffy rye starter (25 %) or more You can also use 80 g or more - [6.2. Making the dough](https://sourdoughmania.com/topics/6-2-making-the-dough/) - Mix all the ingredients in a bowl: water, flour, salt and your doubled and puffy sourdough starter. Use a wooden spoon. The mixture will resemble more cement, mortar or clay than the usual wheat dough, it won’t be stretchy at all. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, - [Topic](https://sourdoughmania.com/topics/topic-16/) - [Topic](https://sourdoughmania.com/topics/topic-17/) - [6.3. Final proofing](https://sourdoughmania.com/topics/6-3-final-proofing/) - Leave the pan at room temperature for dough to double in about 4-8 hours. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this - [Topic](https://sourdoughmania.com/topics/topic-19/) - [Topic](https://sourdoughmania.com/topics/topic-18/) - [Topic](https://sourdoughmania.com/topics/topic-20/) - [6.4. Decorating](https://sourdoughmania.com/topics/6-4-decorating/) - When the rye bread doubles, increases in size and forms cracks on top, it’s ready to be baked, you can bake it as it is or you can use a lovely stencil. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [6.5. Baking](https://sourdoughmania.com/topics/6-5-baking/) - Preheat your oven. Use a lower and topper heater to 250 degrees.Place a tin on the bottom. This will function as our steam creator.Now put the rye bread in the tin in the oven.Pour about 200 ml of water. Cover, close, and lower the temperature to 240 degrees C (464 F).After 15 minutes, remove the - [6.6. Cooling down](https://sourdoughmania.com/topics/6-6-cooling-down/) - After the bake, carefully remove the super easy rye bread from the tin and place it on the cooling rack. When you remove it from the tin, be careful so you don't ruin this nice stencilled pattern, and leave it there. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, - [6.7. End and some super useful information](https://sourdoughmania.com/topics/6-7-end-and-some-super-useful-information/) - I recommend leaving it at least 12 hours, even better 24 hours before cutting into it. This is the trick with 100% rye bread: it needs to rest for a few hours. The rye bread benefits from this long rest and its flavour is then intensified and cutting properties as well. Be patient as will - [BONUS FERMENTED TIP: SUPER EASY RYE BREAD BAKING SCHEDULE](https://sourdoughmania.com/topics/bonus-fermented-tip-super-easy-rye-bread-baking-schedule/) - Prepping your starter Feed your starter in the morning so you’ll have about 80 or more grams in the afternoon. Mixing the dough: In the afternoon mix the rye dough/batter.Use a bit warmer water (30-35 degrees C).Leave to stand at room temperature to double in about 4-8 hours. Baking: Bake late at night. Let the bread - [INTRO](https://sourdoughmania.com/topics/intro/) - So in this chapter I’ve gathered some of the most common questions when it comes to sourdough baking and sourdough starters. If you don’t find your answer here, just let me know over email, and I’ll add the question and of course the answer there. So let’s get starte(re)d. Find all your sourtastic utensils HERE. - [Topic](https://sourdoughmania.com/topics/topic-21/) - [7.1. How does an active starter look like?](https://sourdoughmania.com/topics/7-1-how-does-an-active-starter-look-like/) - It has doubled since you last fed it, smells like yogurt or kefir, is full of bubbles and gasses, it floats when you put it in water which means it is well aerated. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [7.2. Do I need to feed my starter every day?](https://sourdoughmania.com/topics/7-2-do-i-need-to-feed-my-starter-every-day/) - [7.2. Do I need to feed my starter every day?](https://sourdoughmania.com/topics/7-2-do-i-need-to-feed-my-starter-every-day-2/) - If you plan to bake every day, then by all means feed it every day. Otherwise give it a good feed at least once before mixing the dough. Keep it in the fridge when not in use. My schedule is like this: I usually keep about 40-50 g of starter in the fridge.6-8 hours before - [7.3. I’m going on a holiday, what do I do with my starter?](https://sourdoughmania.com/topics/7-3-im-going-on-a-holiday-what-do-i-do-with-my-starter/) - Feed it well, lower the amount of water, so it forms a thick mass resembling dough. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [7.4. I haven’t used my starter for a while or what do I do if my starter is inactive and sour?](https://sourdoughmania.com/topics/7-4-i-havent-used-my-starter-for-a-while-or-what-do-i-do-if-my-starter-is-inactive-and-sour/) - Do the SOS step! Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [7.5. Can I use different types of flour for feeding my starter or how to adapt one starter to another flour?](https://sourdoughmania.com/topics/7-5-can-i-use-different-types-of-flour-for-feeding-my-starter-or-how-to-adapt-one-starter-to-another-flour/) - The microorganisms in the starter prefer one kind of food, so don’t mix it up too much. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [7.6. Do I need to have different starters for different types of flour in my bread?](https://sourdoughmania.com/topics/7-6-do-i-need-to-have-different-starters-for-different-types-of-flour-in-my-bread/) - No, there’s no need, you save time, money, and jars. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, - [7.7. When is my starter ready to be used?](https://sourdoughmania.com/topics/7-7-when-is-my-starter-ready-to-be-used/) - If you make your first starter from scratch, it might take a while for it to become strong. Don’t give up. Your starter needs to double, be full of bubbles, float on water. Have a nice smell (not sourish or acetic or vinegary but more yogurt/kefir like). Find all your sourtastic utensils HERE. *No part - [7.8. Mold has formed on top of my starter. Can I still use it?](https://sourdoughmania.com/topics/7-8-mold-has-formed-on-top-of-my-starter-can-i-still-use-it/) - If you haven’t used your starter for a while, or if your starter is still young or if gets cross contaminated, then your starter can get invaded by mold. Don’t try to revive it, mold has deep spores. Throw it away and start again or find someone who can share their starter with you. Find - [7.9. A sort of liquid has formed on my starter, what is it?](https://sourdoughmania.com/topics/7-9-a-sort-of-liquid-has-formed-on-my-starter-what-is-it/) - This liquid is called hooch, and it’s alcohol, it’s a by-product of fermentation. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [7.10. What is the difference between a starter, a leaven, a sourdough?](https://sourdoughmania.com/topics/7-10-what-is-the-difference-between-a-starter-a-leaven-a-sourdough/) - Basically, everything is sourdough or your natural yeast. It just has different names for it. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [7.11. What to do if my starter has doubled and I can’t use it immediately?](https://sourdoughmania.com/topics/7-11-what-to-do-if-my-starter-has-doubled-and-i-cant-use-it-immediately/) - If you can use it in the next 3-6 hours, then simply put it in the fridge. It will wait there for you. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [7.12. Can I use my starter that hasn’t been fed for two weeks in my dough?](https://sourdoughmania.com/topics/7-12-can-i-use-my-starter-that-hasnt-been-fed-for-two-weeks-in-my-dough/) - I don’t suggest you do this. Your dough will rise super slow, and it will be sour. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [7.13. You noticed there are differences in using different types of flour?](https://sourdoughmania.com/topics/7-13-you-noticed-there-are-differences-in-using-different-types-of-flour/) - Not all flours behave the same way. Watch this video to find out the differences. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of - [7.14. What can I do if my dough is really wet before shaping?](https://sourdoughmania.com/topics/7-14-what-can-i-do-if-my-dough-is-really-wet-before-shaping/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [7.15. Importance of preshaping/ shaping](https://sourdoughmania.com/topics/7-15-importance-of-preshaping-shaping/) - So make sure to check the videos on how to do the preshaping and final shaping. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [7.16. My dough rises too/so slow. What could be the issue here?](https://sourdoughmania.com/topics/7-16-my-dough-rises-too-so-slow-what-could-be-the-issue-here/) - Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [7.17. My dough spreads out when I remove it from the bowl.](https://sourdoughmania.com/topics/7-17-my-dough-spreads-out-when-i-remove-it-from-the-bowl/) - There is a high chance that it is under proofed, meaning that not enough gas inside of the dough has been built up. Scoop it back into the bowl, and leave it there longer. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, - [Topic](https://sourdoughmania.com/topics/topic-22/) - [7.18. My dough is dry, crumbly; how should the wheat dough feel?](https://sourdoughmania.com/topics/7-18-my-dough-is-dry-crumbly-how-should-the-wheat-dough-feel/) - More factors have influence the consistency of your dough: type of water,water quantity - in the recipes, the quantities are for reference only,type of flour - some tend to be thirstier. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [7.19. The dough starts collapsing when removed from the proofing bowl, or the banneton, and my bread is flat when baked. What went wrong?](https://sourdoughmania.com/topics/7-19-the-dough-starts-collapsing-when-removed-from-the-proofing-bowl-or-the-banneton-and-my-bread-is-flat-when-baked-what-went-wrong/) - If this is happening to you too, check this video to find out what went wrong and how to save it ;) . Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [7.20. Do I need to score my dough before baking?](https://sourdoughmania.com/topics/7-20-do-i-need-to-score-my-dough-before-baking/) - I strongly recommend scoring! But don't forget: some bread types don’t need scoring, like focaccia, ciabattas, epis, and others. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [7.21. Why is my bread dense or gummy inside?](https://sourdoughmania.com/topics/7-21-why-is-my-bread-dense-or-gummy-inside/) - Most probably, your bread was under fermented/under proofed.Perhaps you haven’t left the dough enough time to proof outside at room temperatures.Your starter might have been weak. Next time make sure it has doubled, and is active.Check the flours you used. If you use heavy flours in high amounts, like rye, spelt, gluten free, then it’s - [7.22. When you say room temperature, what do you mean by that?](https://sourdoughmania.com/topics/7-22-when-you-say-room-temperature-what-do-you-mean-by-that/) - The optimal temperature for dough proofing is between 24-26 degrees Celsius (75-79 Fahrenheit). Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [7.23. Anita, but I live in a very hot climate, what can I do?](https://sourdoughmania.com/topics/7-23-anita-but-i-live-in-a-very-hot-climate-what-can-i-do/) - Worry not! Check this video for more advices. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. - [7.24. Anita, but I live in a very cold climate, what are my options?](https://sourdoughmania.com/topics/7-24-anita-but-i-live-in-a-very-cold-climate-what-are-my-options/) - Not a problem at all. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [7.25. There's a huge hole in my bread under the crust, what went wrong?](https://sourdoughmania.com/topics/7-25-theres-a-huge-hole-in-my-bread-under-the-crust-what-went-wrong/) - This phenomenon is called the flying crust. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All - [7.26. There are parts of the crumb that are dense and there are some big holes in other parts.](https://sourdoughmania.com/topics/7-26-there-are-parts-of-the-crumb-that-are-dense-and-there-are-some-big-holes-in-other-parts/) - This is a common sign that your bread was underfermented/underproofed. It’s called in baker’s terminology – the fool’s crumb. Next time proof longer, and also check your starter’s activity. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [7.27. My bread is sour. What can I do?](https://sourdoughmania.com/topics/7-27-my-bread-is-sour-what-can-i-do/) - Check your starter! Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [Topic](https://sourdoughmania.com/topics/topic-23/) - [7.28. Can I make and bake the bread in one day?](https://sourdoughmania.com/topics/7-28-can-i-make-and-bake-the-bread-in-one-day/) - Yes, you can do that. That’s especially fine with rye bread. The easiest bread ever. But also with other types of flour. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who - [7.29. Can I bake straight from the fridge?](https://sourdoughmania.com/topics/7-29-can-i-bake-straight-from-the-fridge/) - Yes, you can, if your dough has risen enough in the fridge of course. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this - [7.30. My bread doesn’t rise in the oven.](https://sourdoughmania.com/topics/7-30-my-bread-doesnt-rise-in-the-oven/) - If this happens, your dough has been most probably overproofed and there is not enough strength in it to rise in the oven. It will most likely be dense, and flattish. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [7.31. The crust is too dark, too pale or too thick?](https://sourdoughmania.com/topics/7-31-the-crust-is-too-dark-too-pale-or-too-thick/) - Check your oven temperatures.Did you add enough salt?Did you bake enough?Did you use steam while baking? Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [7.32. Repeat one recipe several times](https://sourdoughmania.com/topics/7-32-repeat-one-recipe-several-times/) - When you’re just starting out with sourdough, try making one recipe several times without changing the types of flour. By repeating the recipe, you will get acquainted with the procedure better. Find all your sourtastic utensils HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [3. 1. Introduction](https://sourdoughmania.com/topics/3-1-introduction/) - Warmest sourdough greetings, I’m so excited you want to make your first gluten-free sourdough starter. Let me show you how simple this can be. You’ll learn what utensils you need. What the characteristics of gluten-free flours are, and which one is the fastest to start. What the right temperature is and what kind of water - [3. 2. Utensils](https://sourdoughmania.com/topics/3-2-utensils/) - You need a small glass jar with a lid, a spoon; plastic, wooden or metal, it doesn't matter. Also I recommend you use a kitchen scale, so you’ll alway know the amount of your starter. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for - [3. 3. Characteristics of gluten-free flour](https://sourdoughmania.com/topics/3-3-characteristics-of-gluten-free-flour/) - The name says it all. There’s no gluten, no extensibility nor elasticity in the dough. It usually soaks up more water. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. Perhaps consider purchasing your own stone mill. So your - [3. 4. What flour starts the fastest](https://sourdoughmania.com/topics/3-4-what-flour-starts-the-fastest/) - From my experience, millet is the fastest, then buckwheat (which tends to get a pinkish shade, but this is normal), then corn. Others report a quick start also with teff. When you start with one type of flour, use it also for later feedings. Don’t change your starter’s diet :) But you can use one - [3. 5. What kind of water you need to use](https://sourdoughmania.com/topics/3-5-what-kind-of-water-you-need-to-use/) - Your water needs to be of room temperature, you can also leave it to stand for a while. Or you can use filtered water at the beginning. When your starter is older and stronger, it will tolerate tap water too if it’s of drinking quality of course. If not, you can use bottled water for - [3. 6. Room temperature](https://sourdoughmania.com/topics/3-6-room-temperature/) - Appropriate temperatures range from 22-25 C (71-77 F). With lower temperatures, it takes longer for the starter to be active. With higher, it will be faster. But not more than 30 degrees C (86 F). Just be patient. FERMENTED TIP: You can also use warm water to speed up the process if your kitchen is cold. - [4. 1. Day 1 (RT)](https://sourdoughmania.com/topics/4-1-day-1-rt/) - In a clean jar, mix 10 g of water, and 15 g of millet flour. Mix with the handle, and make sure it’s thick. If needed, adjust the flour/water ratio. Clean the sides of the jar. Then cover and leave at room temperature. FERMENTED TIP #1: The amounts given are just approximates. Keep an eye - [4. 2. Day 2 (RT)](https://sourdoughmania.com/topics/4-2-day-2-rt/) - Add 10 g of water to the jar, mix, and then add 15 g of millet flour. Mix well, clean the sides. Then cover and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone - [4. 3. Day 3 (RT)](https://sourdoughmania.com/topics/4-3-day-3-rt/) - By now, you should be able to see some activity in the jar, like small bubbles. If they aren’t there yet, just be patient. My millet starter was ready after 3 days. But depending on the room and flour, it might take a bit longer where you live. So again add 15 g of water, - [4. 4. Day 4 (RT)](https://sourdoughmania.com/topics/4-4-day-4-rt/) - Remove almost everything from the jar and use it in the pancakes recipe. Leave a minimum amount in the jar, just tiny remnants on the bottom. Then add 15 g of water, 20 g of millet flour. Mix well, clean the sides. Cover, and leave at room temperature. FERMENTED NOTE #1: The starter can have - [4. 5. Day 5 (RT)](https://sourdoughmania.com/topics/4-5-day-5-rt/) - Add 20 g of water to the jar, and mix. Then add 25 g of millet flour. Mix, cover, and leave at room temperature. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [4. 6. If there’s no activity (repeat Day 4-Day 5)](https://sourdoughmania.com/topics/4-6-if-theres-no-activity-repeat-day-4-day-5/) - If needed, repeat Day 4 and Day 5, if nothing happens in the jar. It’s also possible to leave the mixture unattended for 2 days. Sometimes this helps and the mixture becomes alive. Then after that you can do the same as on Day 4. FERMENTED TIP #1: All quantities are just approximate, pay attention - [4. 7. When is your starter ready](https://sourdoughmania.com/topics/4-7-when-is-your-starter-ready/) - Your starter is ready when it reaches a dome shape, becomes puffy, it grows, not necessarily for 100% like with a gluten starter. You can notice that by placing a rubber band on the jar right after the feeding. Your starter is ready when you can hear bubbles cracking when you mix it. *No part - [4. 8. What’s the smell, taste, consistency of a good starter](https://sourdoughmania.com/topics/4-8-whats-the-smell-taste-consistency-of-a-good-starter/) - A well-taken care starter should smell of milk kefir, yoghurt, and that should be its taste too. If it smells or tastes like vinegar, use the SOS step. Consistency should be thick, quick-sand like, not runny. FERMENTED NOTE: If you notice an acetone smell, do the SOS step. If needed, repeat it. *No part of - [4. 9. SOS step](https://sourdoughmania.com/topics/4-9-sos-step/) - When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the - [4. 10. Name your starter](https://sourdoughmania.com/topics/4-10-name-your-starter/) - After you’ve created your starter, give it a name. Thus you’ll take better care of it and establish a special bond with it. I’m sure. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased - [4. 11. How to store your starter](https://sourdoughmania.com/topics/4-11-how-to-store-your-starter/) - If you bake every day, you can leave it at room temperature. Otherwise, fear not, it will patiently wait for you in the fridge. Just make sure you feed it well, make it even a bit thicker than usual. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [Topic](https://sourdoughmania.com/topics/topic-24/) - [4. 12. How much starter you need to leave behind in the jar before you feed it](https://sourdoughmania.com/topics/4-12-how-much-starter-you-need-to-leave-behind-in-the-jar-before-you-feed-it/) - Before you feed your starter, leave a minimum amount in the jar, small residues covering the bottom of it. Personally, I add water first, cover the jar, and shake it and thus clean it. Then I add four, mix and clean the sides. Cover with a lid, and leave at room temperature for an hour. - [4. 13. How much starter to use in a recipe](https://sourdoughmania.com/topics/4-13-how-much-starter-to-use-in-a-recipe/) - The more starter you add the faster your dough will rise, and vice-versa. No matter how much starter you use, make sure it’s in top shape. If it’s more sourish, you can add less starter than stated in the recipe. If you have more starter than in the recipe and it smells great and is - [4. 14. The end is the new beginning](https://sourdoughmania.com/topics/4-14-the-end-is-the-new-beginning/) - Wow, so we’ve created your first gluten-free sourdough starter together! What sourtastic news! Now let’s name it, so it will stay with you as long as you want it. I wish that your sourdough baking becomes a pleasure, time for you and an opportunity to create something healthy for yourself or for your dear ones - [5. 2. Making psyllium gel](https://sourdoughmania.com/topics/5-2-making-psyllium-gel/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other - [5. 3. Adding starter and salt](https://sourdoughmania.com/topics/5-3-adding-starter-and-salt/) - The gelled psyllium should look like this. Now add your starter, salt and mix well. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [5. 4. Adding flour and seeds if desired](https://sourdoughmania.com/topics/5-4-adding-flour-and-seeds-if-desired/) - Add flour to the mixture. In this step you can also add seeds. About 10 % up to 20 % to the four weight. You can soak your seeds overnight in the water with added starter. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, - [5. 5. Mixing](https://sourdoughmania.com/topics/5-5-mixing/) - I like to use a wooden or metal spoon first. The structure of the dough is different than with the gluten flour. The dough is not elastic nor extensible. The structure resembles a sponge. When you no longer can mix with a spoon, use your hands. The structure should look like this. It has a - [5. 6. Proofing in a container](https://sourdoughmania.com/topics/5-6-proofing-in-a-container/) - Use a transparent rectangular container. Thus you’ll be able to see the dough rising. Noticing small bubbles on the bottom and the volume change. Cover it. Due to the shape of the container, you’ll be able to shape the dough easier later. Leave at room temperature. Proof so the dough increases in size for about - [5. 8. Shaping the dough into a batard](https://sourdoughmania.com/topics/5-8-shaping-the-dough-into-a-batard/) - On a lightly moistened surface spread the dough into a rectangle, then flatten it gently a bit. Then roll it towards you so the seam is on the bottom. FERMENTED TIP #1: If the seam opens up, moisten it lightly with water then glue it together.FERMENTED TIP #2: To shape the dough into a ball/boule, - [5. 9. Final proofing](https://sourdoughmania.com/topics/5-9-final-proofing/) - Transfer your batard to the banneton so the seam is facing up. You can lightly dust a bit of flour on the edges. Cover well and leave at room temperature. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap you see in the video. Click HERE and get yours.A bundle of - [5. 11. Scoring](https://sourdoughmania.com/topics/5-11-scoring/) - When the dough has risen aka the content of the banneton has increased and become puffy and spongy, it’s time for the next step. You need to score the dough before baking to enable the built in gasses to escape and don’t let the dough find its own weak spot. Before you score your dough, - [5. 12. Baking](https://sourdoughmania.com/topics/5-12-baking/) - In a preheated oven at 240 degrees C (464 F) (upper and lower heat no fan) heat your baking dish or a flat baking tray. Transfer your dough into a preheated dish and bake for the first 15 minutes covered or with steam at 240 C (464 F). Then uncover or remove your source of - [5. 13. Cooling down](https://sourdoughmania.com/topics/5-13-cooling-down/) - Place your bread on a cooling rack. How to check if it’s baked? Nock on the bottom, if it sounds hollow, it’s done. Cool it for at least 2 hours or more. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or - [5. 14. Cutting into it and storing](https://sourdoughmania.com/topics/5-14-cutting-into-it-and-storing/) - When the bread has cooled well, you can cut into it. I store it on day 1 with the cut side facing downwards on a wooden board. On day 2, I place it in a cotton or linen bag. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [BAKING SCHEDULE FOR BREAD](https://sourdoughmania.com/topics/baking-schedule-for-bread/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [5. 7. Preparing your banneton](https://sourdoughmania.com/topics/5-7-preparing-your-banneton/) - Evenly dust your banneton with a gluten-free flour of your choice. FERMENTED TIP: I like to use rice flour and millet flour. To clean your banneton, simply remove excess flour. You can also use a brush to do this. Then dry it completely. FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and - [5. 10. Your fridge is your best friend](https://sourdoughmania.com/topics/5-10-your-fridge-is-your-best-friend/) - After an hour or two, you can put your banneton into the fridge for a longer fermentation.FERMENTED TIP: You can also leave it at room temperature. When it’s ready and sufficiently proved, bake it. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public - [6. 2. Making psyllium gel](https://sourdoughmania.com/topics/6-2-making-psyllium-gel/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [6. 3. Adding starter and salt](https://sourdoughmania.com/topics/6-3-adding-starter-and-salt/) - The gelled psyllium should look like this. Now let’s add your starter and salt. Then mix well.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [6. 4. Adding flour](https://sourdoughmania.com/topics/6-4-adding-flour/) - Now add your flour to the mixture. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved. - [6. 5. Mixing](https://sourdoughmania.com/topics/6-5-mixing/) - I like to use a wooden or metal spoon first. When it’s no longer possible to use a spoon, I mix with my hands. The structure should look like this. It has a sponge-like consistency, it’s not extensible but it’s still soft. If it sticks to your hands, wet them a bit. The focaccia dough - [6. 6. Preparing your baking tray](https://sourdoughmania.com/topics/6-6-preparing-your-baking-tray/) - Line your baking tray with wet parchment paper. Place some olive oil on the bottom. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [6. 7. Spreading the dough in the tray](https://sourdoughmania.com/topics/6-7-spreading-the-dough-in-the-tray/) - Spread the dough gently across your baking tray. Use your wet/piled hands. Pour some more olive oil on top. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course - [6. 8. Proofing in the tray](https://sourdoughmania.com/topics/6-8-proofing-in-the-tray/) - Cover your tray well and leave at room temperature. FERMENTED TIP: You can place the tray after an hour or 2 also in your fridge for longer fermentation.FERMENTED NOTE: You can also use my planet-friendly and reusable sourtastic proofing cap to cover your baking tray. Click HERE and get yours. *No part of this course - [6. 9. Shaping and topping before the bake](https://sourdoughmania.com/topics/6-9-shaping-and-topping-before-the-bake/) - When the dough has sufficiently risen, it will plump up a bit, increase in size. It will have that puffy sponge-like consistency. Pour some more olive oil on top, the fatter the better. Spread the oil across the surface. Make indents with your finger tips. Press well. All the way to the bottom. Like playing - [6. 10. Baking](https://sourdoughmania.com/topics/6-10-baking/) - Bake in a preheated oven (upper and lower heater no fan) at 240 degrees C (464 F) for the first 15 minutes. Then lower the temperature to 210 degrees (410 F) and bake for another 30-40 minutes. So the surface gets a nice golden brown color. FERMENTED TIP: Not all ovens are the same. Get to - [6. 11. Cooling down](https://sourdoughmania.com/topics/6-11-cooling-down/) - Place the baked focaccia on a cooling rack and leave it there to cool well. If you can resist! Look how crunchy it is! *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the - [6. 12. Cutting into it](https://sourdoughmania.com/topics/6-12-cutting-into-it/) - Let’s see how this crunchy focaccia looks inside. Look at those beautiful bubbles. Enjoy your delicious gluten-free focaccia.FERMENTED TIP: Store your focaccia with the cut side down on a wooden board on the first day. Then place it in an air-tight container if it lasts that long. *No part of this course may be reproduced, - [BAKING SCHEDULE FOR FOCACCIA](https://sourdoughmania.com/topics/baking-schedule-for-focaccia/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Breakfast Take your - [Topic](https://sourdoughmania.com/topics/topic-25/) - [7. 2. Making psyllium gel](https://sourdoughmania.com/topics/7-2-making-psyllium-gel/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [7. 3. Adding starter and salt](https://sourdoughmania.com/topics/7-3-adding-starter-and-salt/) - The gelled psyllium should look like this. Now let’s add your starter and salt. Then mix well.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [7. 4. Adding both flours](https://sourdoughmania.com/topics/7-4-adding-both-flours/) - Add both types of flour to the bowl. FERMENTED TIP: You can also use brown rice flour instead of buckwheat. Or only millet flour. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The - [7. 5. Mixing](https://sourdoughmania.com/topics/7-5-mixing/) - I like to use a wooden or metal spoon first. When it’s no longer possible to use a spoon, I mix with my hands. You can also squeeze it like this. If it’s too thick, add a bit of water. Pizza dough can be a bit wetter than bread dough. The structure should look like - [7. 6. Shaping the dough into balls and slight spreading](https://sourdoughmania.com/topics/7-6-shaping-the-dough-into-balls-and-slight-spreading/) - Use a larger transparent rectangular container. Divide the dough into two pieces and shape them into a ball. Gently flatten it to spread it a bit. Place the balls into a container so they have enough space. Cover well and leave at room temperature. FERMENTED TIP #1: This step is important and will enable you - [7. 7. Proofing in the container](https://sourdoughmania.com/topics/7-7-proofing-in-the-container/) - Proof the pizza balls so their volume increases in size. When looking at the bottom, you’ll be able to see bubbles. The dough puffs up a bit and becomes spongy. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [7. 8. Spreading the pizza balls a bit more](https://sourdoughmania.com/topics/7-8-spreading-the-pizza-balls-a-bit-more/) - Gently take one flatten pizza ball, and place it on a slightly wet parchment paper. Then flatten it and spread it a bit more. And keep in mind to preserve the edge. Leave to rest for about 10 minutes. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [7. 9. Final shaping](https://sourdoughmania.com/topics/7-9-final-shaping/) - Flatten the ball once more by pressing your fingertips into the dough. You can flour the surface gently. Keep the edge in mind to preserve it. It shouldn't be too thick as it will puff up during the bake. The bottom/crust should be as thin as possible but it won’t be as thin as with - [7. 10. Toppings](https://sourdoughmania.com/topics/7-10-toppings/) - Spread your preferred tomato sauce, sprinkle with grated cheese and ripped mozzarella. Less is more. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, - [7. 11. Baking](https://sourdoughmania.com/topics/7-11-baking/) - Preheat your oven to the highest temperature your oven can reach. Use the upper and lower heater. At the same place you can preheat a low baking tray that you turned around. At 280 C (536 F), the estimated bake time is 13 minutes. At 250 C (482 F), about 18 minutes. FERMENTED TIP #1: - [7. 12. Cooling down](https://sourdoughmania.com/topics/7-12-cooling-down/) - Place your pizza on a cooling rack and leave it there a bit to stabilize. Then top it with fresh basil. Enjoy and repeat the process with the other pizza ball. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded - [7. 13. How does the crust look inside](https://sourdoughmania.com/topics/7-13-how-does-the-crust-look-inside/) - This is how our pizza looks, and check this soft crust, wow. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights - [BAKING SCHEDULE FOR PIZZA](https://sourdoughmania.com/topics/baking-schedule-for-pizza/) - When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower. Lunch Take your - [8. 2. Making psyllium gel](https://sourdoughmania.com/topics/8-2-making-psyllium-gel/) - Combine room temperature water with psyllium husks. Leave to stand for about 10-15 minutes to form a gel.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, - [8. 3. Adding starter and salt](https://sourdoughmania.com/topics/8-3-adding-starter-and-salt/) - The gelled psyllium should look like this. Now let’s add your starter and salt. Then mix well.FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. *No part of this course may be reproduced, copied, or redistributed in any other way, or - [8. 4. Adding flour and toasted and chopped walnuts](https://sourdoughmania.com/topics/8-4-adding-flour-and-toasted-and-chopped-walnuts/) - Add flour and toasted and chopped walnuts into the bowl. FERMENTED TIP: Over medium heat, toast walnuts in a hot pan without added oil nor fat until they start to smell deliciously fragrant. Then chop them into smaller pieces. *No part of this course may be reproduced, copied, or redistributed in any other way, or be - [8. 5. Mixing](https://sourdoughmania.com/topics/8-5-mixing/) - Use a spoon to combine all the ingredients together without lumps or dry parts. This dough will be on the soft side. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator - [8. 6. Preparing your baking tin](https://sourdoughmania.com/topics/8-6-preparing-your-baking-tin/) - Grease your tin really well, traditional butter or solid coconut oil works best. Vegetable oil slides down the sides.FERMENTED NOTE: To be on the safe side, use wet parchment paper. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to - [8. 7. Proofing in the tin](https://sourdoughmania.com/topics/8-7-proofing-in-the-tin/) - Spread the mixture into the tin, level with a spatula. Cover well, and leave at room temperature to proof and increase in size. FERMENTED TIP: After 3-4 hours, you can place the tin into the fridge for a longer fermentation. FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap yto cover the - [8. 8. Scoring](https://sourdoughmania.com/topics/8-8-scoring/) - When the dough has sufficiently risen, it looks increased and puffy, spongy. Score the dough on top under a 45-degree angle about 1 cm deep. FERMENTED NOTE: For easier scoring, check my handmade sourtastic scoring knife, click HERE. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made - [8. 9. Baking](https://sourdoughmania.com/topics/8-9-baking/) - In a preheated oven at 240 degrees C (464 F) (upper and lower heat no fan) bake 15 minutes with steam. Then lower the temperature to 200 degrees C (392 F) and bake for another 45-50 minutes so the bread gets a nice golden brown color. FERMENTED NOTE: This baking time applies only to small - [8. 10. Cooling down](https://sourdoughmania.com/topics/8-10-cooling-down/) - Place the baked buckwheat bread on a cooling rack for at least 2 hours. *No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. ## Groups - [Free Video Course Starter](https://sourdoughmania.com/groups/free-video-course-starter/) - [Bread Art Mini Course](https://sourdoughmania.com/groups/bread-art-mini-course/) ## Notifications - [SourdoughMania Family_3:month](https://sourdoughmania.com/ld-notification/sourdoughmania-family_3month/) - Warm and sourdough greetings, dear ! I'm informing you that your membership in the SourdoughMania Family will expire in the upcoming days. You can renew your membership HERE. 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Anita je uvijek tako inspirativna i poticajna!” Elaine Boddy Osnivačica foodbod Sourdough, autorica knjiga “Whole Grain Sourdough at Home” i “The Sourdough Whisperer”, Ujedinjeno Kraljevstvo "Nadam se - [Checkout (Woo) – 3 payments](https://sourdoughmania.com/bezglutenska-kvasakademija-2025-checkout-3-payments/) - “Hvala ti što si stalna inspiracija.” Matthew James Duffy Profesor pečenja i iskusni kuhar, Instagramer i bloger na SourdoughDuffy, Kanada “Obožavam njezin karakter i strast prema domaćem kvasu. Anita je uvijek tako inspirativna i poticajna!” Elaine Boddy Osnivačica foodbod Sourdough, autorica knjiga “Whole Grain Sourdough at Home” i “The Sourdough Whisperer”, Ujedinjeno Kraljevstvo "Nadam se - [Checkout (Woo) – 2 payments](https://sourdoughmania.com/bezglutenska-kvasakademija-2025-checkout-2-payments/) - “Hvala ti što si stalna inspiracija.” Matthew James Duffy Profesor pečenja i iskusni kuhar, Instagramer i bloger na SourdoughDuffy, Kanada “Obožavam njezin karakter i strast prema domaćem kvasu. Anita je uvijek tako inspirativna i poticajna!” Elaine Boddy Osnivačica foodbod Sourdough, autorica knjiga “Whole Grain Sourdough at Home” i “The Sourdough Whisperer”, Ujedinjeno Kraljevstvo "Nadam se - [Checkout (Woo) – 1 payments](https://sourdoughmania.com/bezglutenska-kvasakademija-2025-checkout-1-payments/) - “Hvala ti što si stalna inspiracija.” Matthew James Duffy Profesor pečenja i iskusni kuhar, Instagramer i bloger na SourdoughDuffy, Kanada “Obožavam njezin karakter i strast prema domaćem kvasu. Anita je uvijek tako inspirativna i poticajna!” Elaine Boddy Osnivačica foodbod Sourdough, autorica knjiga “Whole Grain Sourdough at Home” i “The Sourdough Whisperer”, Ujedinjeno Kraljevstvo "Nadam se - [Thank You (Woo)](https://sourdoughmania.com/thank-you-woo-7/) - Hvala na narudžbi Poslat ćemo sve detalje vaše narudžbe na email adresu koju ste naveli u narudžbi:Ako ne pronađete email, provjerite promocije ili spam folder.Preporučujemo da dodate našu email adresu info@sourdoughmania.com u svoje omiljene kontakte.Na taj način nikada nećete propustiti nijednu poruku vezanu za kiselo tijesto.Pristup online video tečaju:Ako ste platili PayPalom ili kreditnom karticom, - [Checkout (Woo)](https://sourdoughmania.com/bezglutenska-kvasakademija-2025-checkout/) - “Hvala ti što si stalna inspiracija.” Matthew James Duffy Profesor pečenja i iskusni kuhar, Instagramer i bloger na SourdoughDuffy, Kanada “Obožavam njezin karakter i strast prema domaćem kvasu. 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