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amyartgirl Posted - Nov 11 2023 : 10:52:13 AM
Hello all!

I am from SE Ohio. I just renewed my FG Sisterhood membership and plan on working on the Breadmaking badge. I don't have the WB book yet, but plan to either borrow it from the MJ library or buy my copy. With my background in nutrition and reading Nourishing Traditions by Sally Fallon Morrel, I have dabbled a couple of times in making a wild yeast Mother. But I fell out of practice of keeping it up. I decided this past week to start over.

I am currently experimenting with a GF/grain free wild mother, but it is a challenge, after reading the instructions from a couple online recipes (esp during the wintertime). I am planning using grains (white/brown rice) to get my wild mother started.

Looking forward to seeing all of your creations and learning from everyone
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amyartgirl Posted - Nov 16 2023 : 02:55:53 AM
Hi Mary Jane, thanks so much for the tips for this as I start my brown rice bakes. I am aware that GF baking is a tad of a challenge but is so rewarding. I actually purchased some sprouted brown rice yesterday and looking forward to getting it. Will share my progress.
MaryJane Posted - Nov 15 2023 : 6:48:09 PM
For rice flour wild bread baking, I recommend in my book that you incorporate some of our organic rice starch. I made a couple of 100% brown rice loaves a week or so ago. Actually, I used organic sprouted brown rice flour. I don't know how well you'll do with 100% white rice without something to hold it together which is the purpose of our organic rice starch that has been steam treated; that way it helps make the rice pliable. Since there isn't gluten in rice, you need something that will do that.
amyartgirl Posted - Nov 15 2023 : 3:36:35 PM
Anyone there, helloooo?