Can’t stop eating this…

Here’s what OP provided as the recipe in r/sourdough:

So I can give you a little directions but precise measurements are not my thing, I bake on feeling and look. It has been a trial-and-error kinda thing for years but I learned from working with sourdough that recipes and exact quantities are just not fool proof. Temperature and humidity have a great influence over the final result.

For one brioche I used :

  • 1/2 cup tapioca starch

  • 1/2 cup corn starch

  • 1/4 cup sorghum flour

  • 1/4 cup white rice flour

  • 1/4 cup almond milk

  • 1/4 cup coconut oil (melted)

  • 3 eggs

  • tablespoon salt

  • tablespoon cream of tartar

  • 1 cup of active rice sourdough starter mixed with psyllium

for the last one, have your starter active and bubbly, fill 2 cups of water with +- 2 tablespoons of fine ground psyllium husk. Let it rest for 10 minutes then mix under the starter. It should form a very cohesive like batter.

Proofed it for 4 hours on room temperature. Baked in the oven for 35 minutes on 180 degrees celcius (sorry non EU peeps).

Thanks to the Courtesy of :

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