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 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 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.