I'd love tips on what to do with the discard. My mom just throws it away but I feel like that's a waste. 🤷‍♀️

Fresh baked sourdough or as my mom calls it sweet sourdough

Hello everyone and welcome to our new community dedicated to all things sourdough! Whether you’re just starting your first bubbly starter or you’ve been baking artisan loaves for years, this is your space to learn, share, and celebrate the art (and science!) of sourdough. Here’s what you can expect here: ✅ Tips & Tricks for everything from starters to shaping and scoring ✅ Recipes & Inspiration to keep your oven busy ✅ Troubleshooting Support when things don’t go as planned (because they will, and that’s okay!) ✅ A friendly place to share your wins, your flops, and everything in between This community is all about curiosity, creativity, and connection. No gatekeeping - just good bread and good company. 👉 Introduce yourself! Tell us: - Where are you from? - Have you started your sourdough journey yet? - How long have you been baking sourdough? - What’s the best (or worst) loaf you’ve ever made? Bonus points for sharing a photo of your favorite bake (or your starter - yes, we love starter selfies!). Can’t wait to meet you all and watch this community rise together - just like our dough. 🍞✨

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?