I am getting shamed right now on a fb group called Gluten Free Sourdough Baking. Just been told last night by this lady that that my bread isn't sourdough because I added a tsp. of commercial yeast to it. Uggh. Rigid judgmental folks. Many valid reasons for using a spoonful of yeast in my sourdough; it rises so much better, lovely texture. I am not backing down on this issue. I have to eat gf due to celiac disease. GF Sourdough bread is phenomenal and such a delight compared to commercial gf bread. I have just made a "rye" version with rye powder and caraway seeds and it is delicious!! Coming up at start of February at 10 years gf.

• Reply