Before you say anything, yes, this is a gluten free loaf. Not because I’m trying (and failing) to be trendy, or stirring up some controversy, but because everyone deserves a jam sandwich, every now and again. Of course, skepticism is understandable. Gluten free is, after all, ubiquitous these days. However it’s still somehow shrouded in mystery …
The Plan Down at the restaurant, my dough of choice, is of course, sourdough. Everyday, I’ll take a portion of sourdough starter, and mix that in with my flour and water to make the pizza dough. Simple enough. Usually, I’ll use around 4% by weight of flour of starter. That is for every 10kg of …