Hello, Bakers! We talk a lot about achieving that perfect, open crumb and blistery crust with our traditional wheat sourdough. But today, let's venture into a fascinating and delicious new territory: Gluten-Free Sourdough Pizza. Yes, you read that right! The magic of wild yeast fermentation isn't just for gluten. It can work wonders for gluten-free flours, creating a pizza base that's flavorful, digestible, and far superior to anything you can buy in a store. Wait, How is That Even Possible? This is the most common question, and the answer is pure sourdough science! - The Starter: It all begins with a dedicated 100% gluten-free starter. Instead of wheat flour, it's fed with a blend like brown rice flour, sorghum flour, or buckwheat flour. The wild yeasts and bacteria are just as happy to munch on the sugars in these grains! - The Rise: While gluten provides the stretchy network that traps gas in wheat dough, GF sourdough relies on other factors. The fermentation from your active starter creates gas and aerates the dough. We then use hydrating agents like psyllium husk to create a gelatinous binder that gives the dough structure, elasticity, and the ability to hold those precious bubbles. Why Go Through the Trouble? The Benefits are Huge! 1. Unmatched Flavor: Forget the bland, cardboard-like GF crusts. A fermented GF sourdough base has a wonderful, complex tang and depth of flavor that yeast-leavened crusts can't match. 2. Better Digestibility: The long, slow fermentation process helps to break down starches and other compounds, making it easier on the gut—a key benefit for many, even beyond those with celiac disease or an intolerance. 3. Superior Texture: You get a crust that is crisp on the outside, tender and airy on the inside, rather than dense and crumbly. Let's Share & Learn! This is a growing area of baking, and we all have something to contribute. - For the GF bakers among us: What's your go-to flour blend? Any hard-won tips for handling a high-hydration GF dough? - For the curious wheat bakers: Does the idea of a tangy, crisp GF pizza intrigue you? Would you consider maintaining a separate GF starter?

Did you know that ... 1️⃣ It's best to start by creating a rice sourdough starter and baking light-colored breads, as buckwheat starter is more finicky and harder to assess visually. 2️⃣ You can't create a gluten-free sourdough starter by simply following a regular recipe and swapping the flour for GF flour, but... You can convert a regular one into a gluten-free one by feeding it gluten-free flour😉 3️⃣ For gluten-free baking, it's important to use whole-grain flour. The most suitable grains are: rice, corn, chickpea, and quinoa. When using rice, it's better to choose brown, red, or black rice. If you are interested in gluten free baking, join our free gluten free pizza workshop and bake delicious pizza Napoletana with us! Register with this link: https://www.ohmybread.online/live-gfpizza-reg?utm_source=skool&utm_medium=community What do you think about gluten free baking? Do you have any gluten restrictions that won't allow you eat regular baked goods?

Soft, yet light. Airy, yet crispy. And most importantly — made with sourdough! That’s exactly what sets Roman pizza and focaccia apart from anything you’ve tried before. The base is simple — flour, water, salt, sourdough. But it’s not just about the ingredients — it’s all about the technique: 💧Lots of water — high-hydration dough gives that signature lightness and those big airy holes in the crumb. 🌀A long, cold mix — this allows the gluten to develop and the crumb to become open and elastic. 🌡️Water temperature matters: if the air temperature is above 22°C, use cold water to prevent overheating the dough and slowing fermentation. 🫒Good oil — especially important for focaccia. It’s what gives the crust its texture and aroma. ⏰Fermentation — long and gentle, just like in ciabatta. No rushing allowed. Roman pizza (also known as pinsa) — oval in shape, no edges, delightfully crispy, with a soft yet structured crumb. To get the free recipe of perfect sourdough pizza, follow the link

Guys, we're back! Today we want to talk about an easy but yet amazing bread recipe — just mix the dough, let it develop its flavor, and patiently wait for that incredible aroma from the oven. The result? Dense, fragrant, with a pleasant tang and a crispy crust. True rye bread! 🥣 What you’ll need: • 255 g mature rye starter (it should have stopped rising and taste slightly tangy) • 50 g dark rye malt + 100–150 ml boiling water (let it cool slightly before adding) • 5–10 g caraway or coriander seeds (you can brew them together with the malt) • 400 g rye flour• 30–50 ml warm water (adjust based on consistency) • 10 g salt 🔪 How to make it: - Mix everything together with damp hands. Add the water gradually — the dough shouldn’t be too runny, but not “rock hard” either. - Leave it at 28–30°C for 3–4 hours, until it doubles in size. - Transfer to a baking form and smooth the top with your hand or a spatula. - Let it rise for about an hour at 30°C. Meanwhile, preheat the oven. - Bake:• 15–20 minutes at 250°C without steam,• then lower the temperature to 200°C and bake for another 20–30 minutes. Total baking time: about 40–45 minutes. 💡 Tip: Let the rye bread cool and “mature” overnight. The next day, the flavor will be richer, and the crumb denser and less sticky. 🌿 If you’ve never tried baking rye bread before — start with this one. Minimal ingredients, no rush, and you’ll get that nostalgic flavor of childhood: rich, slightly sweet, with a hint of caraway. 👉 Will you give it a try? Let us know in the comments if you do! 🤝 Everyone here has valuable experience — don’t hesitate to help one another out or share what’s worked for you.

🎉 Pop the (fermented) bubbly because you’ve officially graduated from the Starter Marathon! 🏆 You’ve mixed, waited, sniffed, stirred, worried, and fed… and now? You’ve got a living sourdough starter that’s all yours. Seriously, that’s a big deal – most people quit halfway (but not you, you bread legend 🦸‍♀️🦸‍♂️). ✅ Your starter = strong, bubbly, and ready for greatness. ✅ You = unstoppable baker-in-the-making. ✅ Next stop = homemade sourdough bread that makes your kitchen smell like heaven. 🎯 Celebrate with us: ✔ Drop a 🥳 in the comments ✔ Share a photo of your beautiful starter (bonus points if it has a cute name!) ✔ Tell us: what’s the first thing you want to bake? Now, let’s level up. Ready to transform that starter into your first rustic artisan loaf? 🥖👉 Join the Rustic Workshop here! Big cheers to YOU – the newest member of the Sourdough Masters Club! 🍞✨