12/31/2025
This bread may be my favorite bread-making accident of this year. I added too much liquid and didn't have enough culture fed and ready to multiply the batch. As a result, this sourdough mistake turned into a soft hybrid loaf. I was shocked at how well it turned out. I have enjoyed it both fresh, and as pictured, 3 days old and toasted.
Made with both gluten free sourdough culture and commercial yeast, it is not as dense as sourdough, nor does it have the same extended rise time. It also doesn't have the same flavor profile. However, the sourdough culture has added some extra stability and consistency that I haven't found in solely yeast-based gluten free breads that I have worked with in the past.
The hardest part about fresh bread is waiting until it's fully cooled to slice.
I am considering adding this to my baking list for this coming year. Feedback would be appreciated. Regardless, I think it is on my favorites list.
