Sourdough Bread - 1 Loaf

From the kitchen of Breanna

I recommend feeding your starter the night before you are ready to bake, and leave it on the counter overnight so that it's ready for you to use in the morning and you can just make the bread in one day

For ONE loaf

INGREDIENTS

NOTE:  The conversion to Cups could be highly inaccurate.  It's just a ballpark based on a web based converter.

• 410g warm water (about 1-3/4 C)

• 250g active starter (about 1 and 1/4 cups)

• 18-20g Salt (about 2 Tbs)

• 60g maple syrup (about 1/4 C)

• 50g Avacado or olive oil (about 1/4 C)

• 200g Tapioca flour (about 1 and 2/3 C)

• 500g quinoa flourf (about 3/13 C)

1. Mix together. Should have kind of a soft play dough consistency. Depending on how dried/roasted the quinoa was that you are using for your flour, you may need to add more flour or water (the more roasted the quinoa, the more thirsty the flour). 

2. I would recommend letting the dough start to rise in the bowl for 2ish hours, then put it into a loaf pan for another 4ish hours to let continue to rise. Just watch the dough. Once it has risen to just under the lip of the pan, it won't rise much more. I would recommend baking it at this point since, in my experience, putting it in the fridge to cold ferment just makes it lose some of its rise. 

3. To bake it, preheat oven to 450. Spray the top of your loaf with water, and cover with tin foil. Bake at 450 for 30 min. at this point, turn the heat down to 400, take off the tin foil, and bake it for another 30 min. Immediately take it out of its pan and let it completely cool before cutting into it.