I go in and out of sourdough baking and within that little cycle is me cycling through various types of grains. We do wheat sourdough and rye sourdough and gluten-free sourdough, depending on what is needed in our home.
While it’s still hot here – and maybe where you are too – it’s getting close to fall which means cozy ovens popping out loaves of warm sourdough bread. Recently I started up the Brown Rice Sourdough Starter and within days it was bubbly and active and being stirred into various loaves and flat breads.
Having worked predominantly with wheat as of late, I’m always amazed at how different – and similar – sourdough baking can be, depending on the type of grain. Not to mention how learning of a few basic concepts has made all the difference.