Prep
3h 43m
Cook
1h 5m
Total
4h 48m
Ingredients
Method
For
6
M
I
Gumminess: This is a high moisture loaf - depending on environmental factors/seasons, you may cut into your loaf and experience a slight gumminess. I've had this happen before (especially when I don't let it completely cool - I like hot bread, sue me!) - anyhoo, I have found the best solution is to pre-slice the entire loaf and then lay it out on a drying rack for about an hour. Since the loaf is such a high hydration, it does not dry the loaf out, but makes it the perfect consistency!
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Made it?
Active Sourdough Starter,
Dairy Free,
Egg Free,
Fresh Milled Flour,
Gluten Free,
Refined Sugar Free,
Sourdough,
Sourdough Bread,
Xanthan Gum Free,
Breads
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B
Brittany R
a month ago
I made this and am so excited with how it came out! 😍
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B
Brittany R
a month ago
I made this and am so excited with how it came out!! 😍 Thank you!!
Like
Reply
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Jennifer R
23 days ago
That’s so beautiful!!!! How did it taste?!?
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Reply
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Rhonda S
a month ago
What’s the best substitute for arrowroot if there is an allergy? Making a loaf for my sister and she has anaphylactic reaction to arrowroot.
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Reply
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Jennifer R
a month ago
Answered this question in the chat and didn't realize it was here as well! You could sub it for: tapioca flour or cornstarch. If neither of those options work, then I'd us a potato starch. You want a starch/flour/powder that is similar to arrowroot's profile.
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Reply
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Rhonda S
a month ago
Thank you! I wasn’t sure which place to ask the question so I asked them both lol. Apparently I get notified when I ask a question here, but not in the chat . I tried potato and tapioca. I think the tapioca turned out better..
Like
Reply
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Prep
3h 43m
Cook
1h 5m
Total
4h 48m
Ingredients
Method
For
6
M
I
Gumminess: This is a high moisture loaf - depending on environmental factors/seasons, you may cut into your loaf and experience a slight gumminess. I've had this happen before (especially when I don't let it completely cool - I like hot bread, sue me!) - anyhoo, I have found the best solution is to pre-slice the entire loaf and then lay it out on a drying rack for about an hour. Since the loaf is such a high hydration, it does not dry the loaf out, but makes it the perfect consistency!
Only visible to you
Made it?
Active Sourdough Starter,
Dairy Free,
Egg Free,
Fresh Milled Flour,
Gluten Free,
Refined Sugar Free,
Sourdough,
Sourdough Bread,
Xanthan Gum Free,
Breads
Cancel
B
Brittany R
a month ago
I made this and am so excited with how it came out! 😍
Like
Reply
Cancel
B
Brittany R
a month ago
I made this and am so excited with how it came out!! 😍 Thank you!!
Like
Reply
Cancel
Jennifer R
23 days ago
That’s so beautiful!!!! How did it taste?!?
Like
Reply
Cancel
Rhonda S
a month ago
What’s the best substitute for arrowroot if there is an allergy? Making a loaf for my sister and she has anaphylactic reaction to arrowroot.
Like
Reply
Cancel
Jennifer R
a month ago
Answered this question in the chat and didn't realize it was here as well! You could sub it for: tapioca flour or cornstarch. If neither of those options work, then I'd us a potato starch. You want a starch/flour/powder that is similar to arrowroot's profile.
Like
Reply
Cancel
Rhonda S
a month ago
Thank you! I wasn’t sure which place to ask the question so I asked them both lol. Apparently I get notified when I ask a question here, but not in the chat . I tried potato and tapioca. I think the tapioca turned out better..
Like
Reply
Cancel
