Discover my journey into baking gluten-free sourdough and my passion for podcasting. Join me as I explore these exciting new obsessions!
Exploring the Art of Gluten-Free Baking and the Joy of Podcasting
Today, the exploration of flour and fermentation takes center stage, particularly through the lens of gluten-free sourdough. Experimenting with new recipes can evoke a sense of anticipation, akin to uncovering a newfound passion or engaging in an intriguing deep dive. The process of waiting to see how a culinary adventure turns out can be deeply satisfying, reflecting the joy of creative exploration in the kitchen.
In addition to the culinary journey, there’s an exciting new podcast titled “Info Dump on Me,” hosted by Jen and Andy Horsburgh. This podcast aims to engage with everyday people, delving into their unique interests and what ignites their enthusiasm. Each episode offers a glimpse into the diverse passions that make individuals unique, celebrating the quirky hobbies and significant interests that enrich our lives. The show promises to be a delightful exploration of neurodivergence, particularly focusing on ADHD quirks and the beautiful chaos of our minds.
Whisking Up Wellness: A Journey Through Crusty Creations and Captivating Conversations!
Hi I’m Jen and I’m starting a podcast called info dump on me where people come in and talk about their special interests or um things that they’re doing do dives into or just know an awful lot about and so I figured that I would start talking about my new special interest which is making glutenfree sourdough yay I’m not an expert in this.
At all this is the third time that I’m making a loaf um I tried the last couple of times with like one to one flowers um but uh maybe a bit of a backstory so I got diagnosed with celiac disease about eight or nine years ago maybe nine and um since then I’ve kind of struggled with finding nice bread they’re usually loafs and it’s like dense and hard and.
Not super great and that um coupled with a story that I heard um from my friend Lynn who used to own Coco’s Cafe in Jasper and is well known for her sourdough um but there was a fire in Jasper if you know about that and uh when she fled they had to do it obviously suddenly there was an evacuation and um her husband managed to.
Get her sourdough starter and she wrote a post about it talking about how reliev she was cuz it was like 20 years of hard work that went into that and I was like huh souro must be really freaking cool so um yeah and um Lynn and I were actually uh punks back in the day in amiton we’re probably still punks we’re just old and.
Um I don’t know I think I still go to a lot of shows I don’t know if she does but we live in two very different areas now but anyway um so I made this yesterday it’s um Natasha’s house soft and fluffy glutenfree bread recipe um and uh kept it in the fridge overnight so I think we just need to preheat the oven um so we need to preh heat it to.
450 um and then actually even when it’s cold it’s okay to put it in um so uh one thing that they tell you about is like you need to score the the bread uh I’ll just put that in here but um oh yeah I found this thing it’s cool so if you put your um dough on this and then you put it into your Dutch oven uh it’s easier to get out which is pretty red.
Um and then funny I didn’t really think that I was ever going to make sourdough or anything like that because I used to really have um a issue or like aversion to um doing things that I didn’t know that I was going to be good at right away which I think is a spicy brain thing but um so I would just not try things so instead like I did with my.
Garden this year I’ve switch that around and now I go into everything thinking that it’s going to fail terribly and then be pleasantly surprised when it doesn’t so yay anyway so um and then this I don’t know what this thing is called I got a sourdough starter kit which had my sourdough uh like all of these pieces in it which is pretty ride.
To make sour dough but I don’t know what this thing is actually called anyway so um what you’re supposed to do with this one is it’s a no need dough so you kind of just like flip it I guess or put this thingy on you’re going to watch me flail through stuff like I’m not an expert don’t come at me but if you have suggestions on things I’m open to it um.
And then hopefully this plops right out like it did yay and then um there’s a couple of cracks and stuff in here that should be okay but let’s like spongy so I guess that’s supposed to be a good thing um and then they talked about scoring uh the dough at the top um on the top so it doesn’t break naturally and ruin your bread so lots of people do.
Like really cool designs and St stuff but um again not something I’m good at um I haven’t really tried but uh I don’t know put a couple in here um oh and then I got like some fancy scoring thing from like in this kit but it turns out that I’m kind of really scared of razor blades so I’m not going to be doing that which is why I have a knife and so.
You’re supposed to just put it in this this is a cast iron Dutch oven I think that’s what it’s called that I got and it’s blue uh and I know that’s weird to get things just because they’re colored but I really liked it cuz it’s blue and the reviews were good um so anyway you just plop it in this guy um Tada and then put the lid on.
Top and then this is going to go in the oven uh at 450 for 40 minutes and then you take the lid off for turn it down take the lid off for another 40 minutes um so we’ll come back when it’s time to take it out but it’s kind of exciting maybe it’ll work probably it’ll fail stay with me we’re going to take the bread.
Out oh my God oh my God oh my God oh my God oh my God look at it wait can you do a close yeah yeah oh that looks so good I know now we just kind of make sure that it’s actually done but all right let’s see might not be yeah it’s gummy so it needs a little bit longer um but like look how big that loaf is W so pretty okay so.
We’re going to put it in for a couple more minutes maybe we’ll give it like bread bread bread bread bread bread glutenfree bread bread bre okay let’s take a look at it oh my God it looks delicious gluten-free looks good um I’m just going to do a final.
Check here and then I am going to put it to cool cuz um you’re not supposed to cut it when it’s warm even though I really want to cut it right away and um see what it’s like inside but um I will wait uh and we’ll record that later okay so are going to cut the bread um an important thing that I found out.
Is that you have to wait until it’s completely um cut oh have you seen this trying my best that’s what I feel like my entire life is okay so you have to wait until this is completely um cool before cutting into it or uh it makes it gummy or something I don’t know anyway uh let’s cut into it.
See what happens I’m a little terrified cuz from the top it looks like I may have made too much of a cut when I was scoring it I’m scared whoa oh my God look it’s even got like little bubbles in it no way oh I can see that there’s like one spot that makes maybe it’s not oh my.
God but you guys it’s like bouncy and stuff hold on oh my God this is so exciting um um look it it’s like bouncy and there’s there’s like actual bubbles holy sheep I may have made a good sour dough wow look look look at my sour dough it looks like it smells really nice too holy I did I do this did I.
Like did I make a beautiful God come on anyway stay tuned for stuff that I have learned a lot about in the past little bit so I can make my own bread and holy I have bread
