Comments on: Guest Blog Post: Sharon Kane xgfx Sourdough Baking

By: Sharon A. Kane

Sharon A. Kane — Thu, 23 Jun 2011 19:54:54 +0000

Hi Nicole,
Just wanted to respond to your comment about your partner liking his wheat. (who wouldn’t?) My partner has been my main tester and now prefers my breads because they are so nourishing and satisfying. He’s so used to my breads now that when he eats wheat bread, even homemade, it seems pasty and empty compared to the substance of mine.

Best,
sharon a. kane

By: Nicole

Nicole — Wed, 22 Jun 2011 18:19:06 +0000

I so needed to read this. I’m finally accepting that gluten is not my friend. And while cutting gluten out of my diet is going to be a challenge, a bigger challenge will be trying to get my partner to go along for the ride. He likes his bread and wheat, though he seems to have a bigger problem than I do with gluten.

Although I have a major yeast sensitivity too, I’m hoping that once I vanquish the candida I can try this method out.

Thank you so much for posting this!

By: Sharon A. Kane

Sharon A. Kane — Wed, 22 Jun 2011 12:44:19 +0000

Hi Claire,
If you email me at glutenfreesourdoughbaker@gmail.com, I will send you the recipe download. It has recipes for the starter, pancakes and a great loaf bread that uses rice and chick pea flour.

Thanks for your suggestion about pitching to mostly gluten-free people. I had to think about it a minute since I can no longer eat gluten nor can I eat my beloved sourdough rye bread. I wouldn’t feel comfortable pitching about using gf flours with wheat or rye starter simply because I cannot eat it to test it myself. However, that said, I think it would work really well especially if the baker familiarizes herself with the properties of the different gf flours and how they might affect the bread. (That info is in my book. Each gf flour has it’s own property and contributes some property like sponginess, dryness, structure, etc to the finished product)

Since my gf technique is based on rye bread I imagine the technique would work well with rye starter.
Thanks Caitlin and Claire for your comments,
Best,
sharon

By: kittee

kittee — Tue, 21 Jun 2011 15:45:49 +0000

hiya claire!
“For her free PDF Starter Recipe Download, please email Sharin glutenfreesourdoughbaker at gmail dot com with “Recipe Download” in the subject line.”

xo
kittee

By: claire

claire — Mon, 20 Jun 2011 23:00:00 +0000

awesome! is there a sample recipe to try? although i’m not fully gluten-free, i do rotate grains and soak/ferment before eating. i have a rye starter that i would love to use with gluten-free flours. i think she’d have a wider audience if she pitched not just to the gluten-free folks, but to those of us who are *mostly* gluten free or rotating grains….

soooooo… can yall post a sample recipe?? :)

By: Caitlin

Caitlin — Mon, 20 Jun 2011 16:58:32 +0000

wow..that’s incredible..