Two artisan breads | gluten free sourdough and long fermented wheat

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Gluten Free Artisan Sourdough Bread
(Adapted from, ‘Baked to Perfection’ by Katarina Cermelj

Ingredients:
35g gluten free sourdough starter
355g water
15g psyllium husk
125g tapioca starch
120g brown rice flour
60g millet flour
10g salt
5g xanthan gum


Long Fermented Sourdough Wheat Bread
(Adapted from ‘The Sourdough School’ by Vanessa Kimbell

Ingredients:
225g leaven (25g starter, 100g rye flour, 100g water)
735g water
800g all purpose flour
200g while wheat flour
20g salt

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