Description
John Smith aka Barefoot Baker started making sourdough due to gut issues and really disliked the texture of gluten free breads. I tried a lot of supermarket sourdough, but they all had yeast added and he suspected that was a factor in his gut issues. He found that authentically fermented sourdough bread without its artificial additives did not upset his gut, and it tasted so much better. He created his starter from scratch which took about 4 months to get it right with several moments of nearly giving up. He finally cracked a consistent ferment – and here it is, ready for any delicious topping of your choice!
Ingredients: Woods bakers flour, water, Woods wholemeal flour, salt, sesame seeds, starter, rice starter + organic sultanas and organic cinnamon
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