The Prayer Porch

Tag: Sourdough bread

  • Easy Guide to Gluten-Free Sourdough Starter

    Easy Guide to Gluten-Free Sourdough Starter

    There’s something so grounding about creating a sourdough starter from scratch – especially one that’s gluten-free and filled with the goodness of simple, wholesome grains. It’s one of those quiet kitchen rituals that reminds us how patient, slow work brings life and nourishment.

    If you’ve been wanting to bake gluten-free sourdough at home, this little guide will walk you through those first seven days with ease and encouragement. The ingredients are humble, the process is simple, and by the end of the week you’ll have a lively, bubbly starter ready to bless your baking.

    🌱 Ingredients

    Choose one flour or mix a blend you enjoy:

    • Oat flour
    • Buckwheat flour
    • Brown or white rice flour
    • Sorghum flour

    And:

    • Filtered water (this is important—chlorine can hinder wild yeast growth)

    🥣 Day-by-Day Instructions

    Day 1: Mix Flour & Water

    • Combine ¼ cup gluten-free flour with ¼ cup filtered water.
    • Stir vigorously, scraping down the sides.
    • Cover with a clean tea towel and let rest for 24 hours.

    Day 2: Discard & Feed

    • Discard half of your starter.
    • Add ¼ cup flour + ¼ cup water.
    • Stir well and cover.
    • Rest for 24 hours.

    Days 3, 4 & 5: Repeat the Daily Rhythm

    • Each day, discard half.
    • Feed with ¼ cup flour + ¼ cup water.
    • Cover and let rest another 24 hours.

    Days 6 & 7: Increase Feeding to Every 12 Hours

    • Continue the same discard + feed routine, but now do it twice per day.
    • By Day 7, your gluten-free starter should be lively, bubbly, and ready to bake with.

    📝 Notes & Helpful Tips

    • Gluten-free starters can take a little longer to get bubbly -especially if using buckwheat. Don’t lose heart! Consistency is key.
    • I personally like using oat flour and sorghum flour -they create a mild, pleasant starter.
    • Filtered water is best. Tap water with chlorine can slow or prevent the natural fermentation process.
    • Keep your starter somewhere warm (around 70–75°F if possible).

    🍞 Helpful Tools for Gluten-Free Sourdough

    Below are some tools I use and love. They make the sourdough process easier, cleaner, and more enjoyable.

    ✨ A Gentle Thought for the Journey

    There’s such a tender reminder in sourdough: growth happens quietly, steadily, and often unseen. All we’re asked to do is show up with consistency and care, trusting something beautiful is forming beneath the surface.

    May this little starter bring warmth to your kitchen and joy to your home.

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  • 🌿 Sourdough Fougasse

    🌿 Sourdough Fougasse

    This fragrant, rustic bread is shaped like a golden leaf. It can also look like a spooky ghost if you are baking in October. The bread is soft inside and crisp on the edges. It’s the perfect way to use your sourdough starter. It fills your kitchen with the smell of fresh herbs and olive oil.

    Recipe adapted from Healing Slice with gratitude for her beautiful inspiration.

    Ingredients

    Dough

    • ½ cup active sourdough starter
    • 1 ¼ cups water
    • 1 tablespoon olive oil
    • 3 ¾ cups bread flour
    • 1 ½ teaspoons salt

    Topping

    • 1 tablespoon olive oil
    • 1–2 tablespoons fresh or dried herbs
    • 1 teaspoon sea salt

    Instructions

    1. In a large bowl, whisk together the sourdough starter, water, and olive oil until the starter dissolves. Add the flour and salt, stirring until a shaggy dough forms. Cover and let rest for 30 minutes.
    2. Knead the dough for 3–5 minutes until it starts to come together. Place the dough into a lightly oiled bowl, cover, and rest 30 minutes.
      Do two stretch-and-folds about 30 minutes apart to build strength and structure.
    3. Let the dough rest in a warm spot. I have to put a few towels over the bowl because our home is chilly. Wait until it is doubled in size (6-8 hours).
    4. Once risen, cover and refrigerate overnight for easier shaping and deeper flavor.
    5. Turn the cold dough onto a floured surface. Divide into 4–6 pieces. Gently stretch each piece into a leaf or teardrop shape. You can also form a ghost by making 3 slits with a knife. Stretch the slits slightly bigger than you would like the holes to be. Transfer each piece to a parchment-lined baking sheet.
      Cover and let rest 30–45 minutes.
    6. Brush each piece with olive oil, sprinkle with herbs and salt.
      Bake at 375°F for 15–17 minutes, or until golden and crisp on the edges.
    7. Cool slightly before serving. This bread is a wonderful addition to an autumn soup or stew.

    Bread-making has always felt like prayer to me – slow, intentional, alive. Each fold and rise reminds us that rest brings growth, and warmth brings renewal. May your kitchen be filled with peace as you bake.🌾

  • Autumn-Inspired Pumpkin Shaped Sourdough

    Autumn-Inspired Pumpkin Shaped Sourdough

    This is a softly spiced sourdough loaf. It bakes up golden and tender. The loaf is shaped like a pumpkin, making it perfect for autumn gatherings or a cozy weekend bake. You will want to start this recipe early in the morning to allow time to bulk ferment.
    Day 1: Follow these directions
    Day 2: Bake

    Ingredients:

    • 4 cups all-purpose flour (I always use King Arthur flour)
    • ½ cup active sourdough starter (bubbly and recently fed) *see note at the end of the recipe
    • 1 cup + 1 tablespoon water
    • ½ cup pumpkin purée
    • 1 ¾ teaspoons salt
    • 2 teaspoons sugar
    • 1 teaspoon ground cinnamon

    Directions:

    ➤ Combine the ingredients

    In a large bowl, mix together the flour, starter, water, and pumpkin purée. Add salt, sugar, and cinnamon until it forms a shaggy dough. No kneading needed – just mix until combined. Cover and let rest (autolyse) for about 30 minutes.

    ➤ Stretch and fold

    Over the next few hours, do 4–6 stretch and folds, about 20 minutes apart. Gently pull the dough upward from one side. Fold it over the center. Turn the bowl a quarter turn each time.

    ➤ Bulk ferment

    Cover the dough tightly with a lid or plastic wrap. Let it rise at room temperature for 8 hours or until doubled in size.

    ➤ Shape and chill
    Shape into a smooth ball and place in a floured round bread proofing basket. Cover and refrigerate overnight.

    🎃 The Pumpkin Shape

    Preheat your cast iron Dutch oven to 450°F. Cut four 18-inch pieces of food-grade cotton string (not twine) and arrange them in a crisscross pattern on parchment paper.

    Remove your dough from the refrigerator and place it top-side down on the strings. Tie the strings gently around the loaf to create eight even pumpkin-like sections.
    Reduce oven temperature to 425°F and bake. Bake for 20 minutes with the lid on. Then, bake for another 20 minutes with the lid off. Allow the loaf to cool completely before removing the strings. Slice the bread after cooling.

    Notes 🧡

    Use food-grade cotton string — not kitchen twine or synthetic thread (they can melt or burn).
    Make sure your starter is lively and bubbly before beginning; this recipe relies entirely on natural fermentation for rise.
    For a rustic finish, brush the cooled loaf with a little melted butter. Tuck a cinnamon stick in the top to complete the “pumpkin stem.”

    🌾 Making Your Own Sourdough Starter

    If you don’t yet have a starter, you can create one easily at home with just flour, water, and patience. Combine ½ cup of whole wheat or all-purpose flour with ¼ cup of water in a clean glass jar. Stir well, cover loosely, and let it rest at room temperature. Each day, discard half and feed with the same amounts of fresh flour and water. Within 5–7 days, it will become bubbly and fragrant. This is your living, breathing leaven. It’s ready to bring new life to every loaf.

  • Sourdough Babka with Strawberry Jam

    Sourdough Babka with Strawberry Jam

    Baking Blessing ❤

    ️May your kitchen be filled with the warmth of the oven and the joy of creation.
    May the work of your hands nourish both body and soul.
    As this bread rises and bakes, let your heart rise too.
    Be grateful to the One who gives us our daily bread.

    Ingredients:

    Dough:

    • 3 1/2 cups bread flour
    • 1/4 cup sugar
    • 1/2 cup whole milk
    • 1 1/2 tsp salt
    • 4 large eggs
    • 6 Tbsp unsalted butter, softened
    • 1 cup active sourdough starter

    Filling & Finish

    • Strawberry jam (enough to spread thinly over two 10×14-inch rectangles)
    • Sweetened cocoa powder, for dusting (optional)
    • 1 egg + 1 Tbsp water, for egg wash (optional)

    Plan Ahead:

    Feed your starter the night before so it’s nice and bubbly by morning.

    Directions:

    In the morning, combine the flour, sugar, and milk. Add the salt, eggs, butter, and active sourdough starter. Knead until the dough is smooth and glossy, about 10–15 minutes. It will come together as it kneads.

    Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot until it doubles in size. This should take about 6–8 hours.

    Once risen, refrigerate the dough for a few hours or overnight so it’s firm and easy to shape.

    When ready to shape, turn the chilled dough onto a lightly floured surface and divide it into two equal pieces. Roll each piece into a 10×14-inch rectangle.

    Spread a thin layer of strawberry jam over each rectangle, leaving a 1-inch border on one short end. If you like, dust lightly with sweetened cocoa powder.

    Starting from the opposite short end, roll up each rectangle into a log. Use a sharp knife to slice each log lengthwise. This will expose the layers. Then twist the two strands together. Make sure to keep the cut sides facing up. Tuck the ends under gently.

    Place each twist into a greased standard 1 lb. loaf pan. Cover and allow to rise until puffy and nearly doubled, about 4 hours.

    Preheat your oven to 350°F. Brush the tops with egg wash if you’d like a glossy finish. Bake for 40–45 minutes, until golden and set.

    Let the loaves cool in their pans for 10 minutes before transferring to a rack. Slice and enjoy warm, or let cool completely for cleaner slices.

    This sourdough babka combines tender dough with the brightness of strawberry jam. It’s a loaf that feels just right for sharing over coffee. It is also perfect for gifting to a friend or lingering over in a quiet afternoon moment.