the last few days have been very very exciting days, i have finally created my first few gluten free sourdough creations…
here is a picture of one of them, crispy delicious gluten free sourdough brown rice and coconut waffle!
more coming…
i am sure you can relate to this…i left my sourdough panettone retarding in the fridge for almost 2 weeks – no excuse, but i had been very busy. two early mornings ago, i added the alcohol infused dried fruits, shaped into the panettone mould, then continued to rise it in a covered container – hoping that by evening time, it was fully risen and ready to bake (say 12hours rise). well – 6pm that nite, i had a look and the dough did not move at all!!!
so… what to do…what to do…i had three choice: first choice, to bake it as it was (resulting in a dense brick); second choice, to throw it out (oh…all the precious organic dried fruits 
) ; last choice…let it be…let see what happens in another 12 or 24 hours…
well…surprise, surprise…24hours later, it had doubled and i just finished baking it, it cracked on the side, meaning it could have risen some more. oh the vanilla citrussy scent is just amazing…will post a picture soon!
Oh yes…i forgot, panettone can rise up to three times its original volume!
i am making few more tomorrow for my SOURDO FESTIVE class next week SAT NOV 20th.
love to you all, yoke xox
t
his is my first blog..horay…finally, i figured out how to do this. firstly, let me thank all of you for the support and joy you all have given me via my website and my classes. how are you keeping?
this year has gone so quick for me, now is NOV already, and i am about to teach my SOURDO CHRISTMAS class in a couple of week. life with sourdough has been very exciting for me the lately, as i am embarking on creating and writing my second book (wild sourdough part II, title as yet to be decided, ANY SUGGESTIONS???).
i have been working on creating new generation and traditional rye breads, enriched sourdough (think, adding yoghurt, butter, vanilla beans…), traditional celebratory breads (challah, kugelhopf…)…naturally sourdough wholegrain gluten-free…and the list go on… if you would like to share your ideas/recipes, you are most welcome, and you will be acknowledged in my book.