Sourdough taro root bread


Fermentation has a real place in my daily kitchen. I feed my sourdough nursery regularly and all my bakings are sourdough (pizza, muffins, breads essentially).

Taro root is rich in potassium, iron and vitamin B6. Psylliym husk is a good source of fibers facilitating bowels movement. I mix different recipes to experience a taro bread and the result is very tasty. Bread is moist because of psyllium and egg. Very easy to realise as usually gluten free bread doesn’t need any kneading techniques.

Ingredients: 100 gr brown rice active starter, 150 gr steamed taro root, 50 gr cornmeal, 50 gr coconut flour, 100 gr GF oat flour, 50 g pumpkin seeds, 1 egg, 1 tbsp psyllium husk, 290 ml water, 8 gr salt + little water.

1/Activate your starter: 40 gr starter + 40 gr water + 40 gr brown rice flour

2/when your starter is active (doubled in volume and bubbling) mix all the ingredients in your food processor except the salt.

3/Put the batter in a bowl and cover for one hour. Dilute the salt in 1 tbsp of water and add the it to the batter. Pour the batter in a bread tin, cover with a towel and a plastic and place it for resting in your fridge for at least 12 hours.

4/Bake it in a preheated oven at 230° C for 25 minutes and then uncover for the last 10 minutes.

You can keep it one day outside the fridge, you will enjoy the crispy crust. Then it will last a few more days in a plastic box in the fridge.











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