Sourdough Instructions

Getting Started with Sourdough

Welcome to your gluten free sourdough journey! Follow these step-by-step instructions to bake a beautiful, tangy loaf at home.

What You'll Need

• 80g Sourdough starter (active and bubbly) (provided in kit)
• 400g lukewarm water
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar 
• Extra flour for kneading
• Water (filtered or room temperature)
• Stand mixer with dough hook
• A large mixing bowl
• A Dutch oven or baking stone 
• A bench scraper
• A banneton (proofing basket) or lined bowl (provided in kit)

Step 1: Feed Your Starter

8–12 hours before baking, feed your starter with 50g teff/brown flour and 55g water by weight. It should be active, bubbly, and doubled in size before use.

Step 2. Prepare psyllium 

In a bowl, combine the psyllium husk with 265 ml lukewarm water. Mix well and set aside for 15–30 seconds until a gel forms.

Step 3. Mix

• In a stand mixer fitted with a dough hook (or a large bowl), add the Tummy Chuckles Sourdough Bread Mix,
• 80g starter (or substitute with 8g instant dry yeast & 60g brown rice or teff flour), and the psyllium gel from Step 2. 
• Mix together & add to the dough - 100g egg whites or 100g aquafaba liquid, 135g water, 1 tbsp oil, and 1 tbsp apple cider vinegar.
• Mix on low speed for 8–10 minutes, until a smooth dough forms.
• Allow the dough to rest in the bowl for 5 minutes.

Step 4. Knead & Shape

• Lightly flour your bench and knead the dough for 3–5 minutes until smooth and shaped into a ball.
• Place the dough smooth side down into a lightly floured banneton or bowl (approx. 22 cm diameter).

Cold proof:

• Sourdough starter: 6-8 hours at room temperature or overnight in the fridge (approx. 12 hours).
• Yeast: approx. 45mins - 1 hour at room temperature.

Step 5. Preheat oven

Preheat the oven to 230°C, place a cast-iron Dutch oven inside to heat for at least 45 minutes.

Step 7. Bake

• Transfer the dough (on baking paper) into the hot Dutch oven & add 2–3 ice cubes underneath the baking paper, then cover with the lid.
• Bake for 30 minutes covered, then 30 minutes uncovered, until
• golden brown. 
• Turn the oven off. Remove the bread from the Dutch oven andplace directly on the oven rack for a further 15 minutes with the door slightly open.
• Cool on a wire rack for at least 1–2 hours before slicing.

Tips for Success

• The loaf should sound hollow when tapped on the base.
• Use a kitchen scale — sourdough baking is all about ratios.
• Temperature matters: a warmer kitchen speeds up fermentation.
• Don't rush the cold proof — patience = flavour!
• Score confidently and at a slight angle for a great ear.

Happy baking! 🍞