Differences Between Traditional and Gluten-free Sourdough
Here are some of the basic differences between Traditional Wheat Sourdough and the Gluten Free technique:
Amount of Flour Used
Frequency of Sourdough Feedings
Storage Time for the Sourdough Starter
Traditional Wheat Sourdough starter can live indefinitely in the refrigerator when fed properly, once a week.
Gluten Free Sourdough starter is delicate and thrives best in the freezer between bakes, no need to feed. Some can be stored in the fridge for a short amount of time, 5 to 7 days, between baking days without deterioration. It is easy to start again from scratch so there isn’t any real need to preserve some for the future.
Traditional Wheat Sourdough bread usually requires kneading.
Most of the recipes are batter recipes that benefit from gentle hand mixing with a whisk, wooden spoon, or Bosch Mixer
Type of Pan Used to Bake the Bread
Traditional Wheat Sourdough bread can be baked in loaf pans as well as on flat sheets because the gluten helps them to “stand up” on their own.
The gluten-free breads need “walls” to hold them up because, without the gluten, they spread rather than rise upwards. All loaf, cake, and muffin pans work very well. By adding large amounts of high-starch flours, one can achieve a gluten-free loaf that stands up, but in my opinion, high amounts of starch flour decrease the nutritional content of the bread.
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