{"id":752,"date":"2020-09-02T19:20:59","date_gmt":"2020-09-02T19:20:59","guid":{"rendered":"https:\/\/tatyanafigueiredo.com\/tatytable\/?p=752"},"modified":"2020-09-22T23:04:31","modified_gmt":"2020-09-22T23:04:31","slug":"vegan-gluten-free-sourdough","status":"publish","type":"post","link":"https:\/\/tatyanafigueiredo.com\/tatytable\/2020\/09\/02\/vegan-gluten-free-sourdough\/","title":{"rendered":"Vegan &#038; Gluten Free Sourdough"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.32.32-768x1024.jpg\" alt=\"\" class=\"wp-image-758\" width=\"580\" height=\"773\" srcset=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.32.32-768x1024.jpg 768w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.32.32-225x300.jpg 225w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.32.32-1152x1536.jpg 1152w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.32.32-1536x2048.jpg 1536w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.32.32-1140x1520.jpg 1140w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.32.32-scaled.jpg 1920w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-drop-cap\"><\/p>\n\n\n\n<p>HOMEMADE VEGAN &amp; GLUTEN FREE SOURDOUGH!<\/p>\n\n\n\n<p>Making bread at home has been a fun experience. I used to make regular vegan and gluten free breads before, but sourdoughs are next level! Have you ever tried?<\/p>\n\n\n\n<p>I know it has sooo many recipes out there and maybe they are better than mine, but I\u2019m very picky with my ingredients so I would rather have a healthy sourdough than just one that\u2019s pretty! I\u2019m still learning and experimenting with recipes but at least I can guarantee they taste delicious!<\/p>\n\n\n\n<p>\ud83d\ude4c\ud83c\udffd So you need a starter to make fresh sourdoughs. When you activate one, you need to keep feeding your starter regularly so you won\u2019t need to make another one again! It\u2019s like having a pet! Just feed them and they will be happy! \ud83e\udd70\ud83c\udf5e<\/p>\n\n\n\n<p>\ud83d\udc4c\ud83c\udffdI used fresh gluten free sourdough starter cultures by <a href=\"https:\/\/www.culturesforhealth.com\/learn\/gf-sourdough\/how-to-activate-feed-gluten-free-sourdough-starter\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">@culturesforhealth<\/span><\/strong><\/a> same brand when I make my vegan cultured yogurts!<span class=\"has-inline-color has-pale-pink-color\"><strong> <\/strong><\/span><a rel=\"noreferrer noopener\" href=\"https:\/\/tatyanafigueiredo.com\/tatytable\/2020\/07\/22\/vegan-cultured-yogurt\/\" target=\"_blank\"><span class=\"has-inline-color has-pale-pink-color\"><strong>Click here for vegan cultured yogurts recipe. <\/strong><\/span><\/a><br><\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.29.58-768x1024.jpg\" alt=\"\" data-id=\"757\" data-full-url=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.29.58-scaled.jpg\" data-link=\"https:\/\/tatyanafigueiredo.com\/tatytable\/?attachment_id=757\" class=\"wp-image-757\" srcset=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.29.58-768x1024.jpg 768w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.29.58-225x300.jpg 225w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.29.58-1152x1536.jpg 1152w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.29.58-1536x2048.jpg 1536w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.29.58-1140x1520.jpg 1140w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-21-14.29.58-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-31-16.34.30-768x1024.jpg\" alt=\"\" data-id=\"754\" data-full-url=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-31-16.34.30-scaled.jpg\" data-link=\"https:\/\/tatyanafigueiredo.com\/tatytable\/?attachment_id=754\" class=\"wp-image-754\" srcset=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-31-16.34.30-768x1024.jpg 768w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-31-16.34.30-225x300.jpg 225w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-31-16.34.30-1152x1536.jpg 1152w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-31-16.34.30-1536x2048.jpg 1536w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-31-16.34.30-1140x1520.jpg 1140w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-31-16.34.30-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>\ud83d\udc49\ud83c\udffd <strong>How to prepare your Gluten Free Sourdough Starter:<\/strong><\/p>\n\n\n\n<p> It takes up to a week to make one, but trust me it\u2019s not complicated. You just need some patience.<\/p>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">INGREDIENTS:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Brown Rice Flour (your starter culture requires flour to activate and maintain. Organic flour can be the best options. <\/li><li>Water free of chlorine and fluoride (spring water type). <\/li><li>1 packet dehydrated sourdough culture by <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.culturesforhealth.com\/learn\/gf-sourdough\/how-to-activate-feed-gluten-free-sourdough-starter\/\" target=\"_blank\">@culturesforhealth<\/a><\/strong>.<\/li><\/ul>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">EQUIPMENT:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Glass jar (one quart).<\/li><li>Coffee filter or tight-weave cloth.<\/li><li>Rubber band.<\/li><li>Mixing utensil (preferable wood or good silicone).<\/li><\/ul>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">ACTIVATING YOUR STARTER:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Add packet of starter to 1 Tbsp flour and 1 Tbsp of room temperature water in a quart-size glass jar and stir thoroughly. Cover the jar with a coffee filter or breathable material secured with a rubber band and culture the starter in a warm place (70-80 F) for 4-8 hours. <\/li><li>After 4-8 hours, feed the starter with an additional 2 tbsp of flour and 2 tbsp water. Stir thoroughly.  (Your starter should have the consistency of pancake batter. Add flour or water to adjust as necessary).<\/li><li>After 4-8 hours, feed the starter with an additional  1\/4 cup of flour and 1\/4 cup water. Stir thoroughly. <\/li><li>After 4-8 hours, feed the starter with an additional 1\/2 cup of flour and 1\/2 cup water. Stir thoroughly. <\/li><li>Discard<strong><span class=\"has-inline-color has-pale-cyan-blue-color\">*<\/span><\/strong> down to 1\/2 cup starter and then feed the starter with 1\/2 cup water and 1\/2 cup flour. Stir thoroughly.<\/li><li>Repeat step 5 every 4-8 hours for 3-7 days. Do this until the starter has the consistency of pancake batter and is bubbling regularly within a few hours of feeding. That&#8217;s when your starter is<strong> activated and ready to use! <\/strong><\/li><li><strong><span class=\"has-inline-color has-pale-cyan-blue-color\">Discard*:<\/span><\/strong> Extra discarded starter may be stored in the refrigerator or kept at room temperature and fed again as above.&nbsp;<strong>Always retain at least \u00bc cup starter to begin your next project.<\/strong><\/li><\/ol>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">AT ROOM TEMPERATURE STARTER:<\/span><\/strong><\/p>\n\n\n\n<p>When maintained at room temperature, the starter will always be fresh and ready to use for baking within a few hours of feeding.<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>Measure<\/strong>&nbsp;room temperature starter or&nbsp;<strong>remove<\/strong>&nbsp;\u00bc cup starter from refrigerator.<\/li><li><strong>Feed starter<\/strong>&nbsp;with GF flour and water every 4 hours by using one of the following methods:&nbsp;<strong>If using a scale to measure ingredients<\/strong>, combine equal amounts by weight of starter, water, and GF flour. For instance, 50 grams of starter, 50 grams of water, 50 grams of GF flour.<strong>&nbsp;If using measuring cups<\/strong>, combine 1 part starter, 1 part water, and a little less than 1 part GF flour. For instance, \u00bc cup starter, \u00bc cup water, slightly less than \u00bc cup GF flour.<\/li><li><strong>Cover<\/strong>;&nbsp;<strong>place<\/strong>&nbsp;in a warm area, 70\u00b0-85\u00b0F, for 4 hours.<\/li><li><strong>Repeat<\/strong>&nbsp;steps 1-3 until you have&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/www.culturesforhealth.com\/learn\/sourdough\/preparing-fresh-sourdough-starter-baking\/\" target=\"_blank\">enough starter for your recipe<\/a>. When preparing to bake, use the fresh starter within 3-4 hours of being fed, to ensure the starter is at its peak of activity.<\/li><\/ol>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">IN THE REFRIGERATOR STARTER:<\/span><\/strong><\/p>\n\n\n\n<p>Because of the nature of gluten-free sourdough,&nbsp;<strong>the maintenance of this starter must be performed more frequently \u2013 approximately every 3-4 days.<\/strong>&nbsp;Maintenance of the starter is performed as follows:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>Remove<\/strong>&nbsp;at least \u00bc cup starter from refrigerator.&nbsp;<strong><span class=\"has-inline-color has-pale-cyan-blue-color\">Discard<\/span><\/strong>&nbsp;remaining starter.<\/li><li><strong>Feed starter<\/strong>&nbsp;with GF flour and water by using one of two methods:&nbsp;<strong>If using a scale to measure ingredients<\/strong>, combine equal amounts by weight of starter, water, and GF flour.&nbsp;For instance, 50 grams starter, 50 grams water, 50 grams GF flour.&nbsp;<strong>If using measuring cups,<\/strong>&nbsp;combine 1 part starter, 1 part water, and a little less than 1 part GF flour. For instance, \u00bc cup starter, \u00bc cup water, slightly less than \u00bc cup flour.<\/li><li><strong>Cover;<\/strong>&nbsp;let starter sit for&nbsp;<strong>2-3 hours<\/strong>, until light and bubbly.<\/li><li><strong>Put<\/strong>&nbsp;a tight lid on jar and return to refrigerator.<\/li><li><strong><span class=\"has-inline-color has-pale-cyan-blue-color\">Discarded:<\/span><\/strong> Extra fresh starter from room temperature maintenance may be added to refrigerated starter for feedings, instead of performing steps 1-2. Remember, when stored in the refrigerator, the starter should be brought to room temperature and fed at least 3 times before being used for baking.<\/li><\/ol>\n\n\n\n<p>\ud83d\udc49\ud83c\udffd <strong>How to video:<\/strong> <a href=\"https:\/\/www.culturesforhealth.com\/learn\/sourdough\/how-to-feed-sourdough-starter\/\">https:\/\/www.culturesforhealth.com\/learn\/sourdough\/how-to-feed-sourdough-starter\/<\/a><\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-16.05.07-768x1024.jpg\" alt=\"\" data-id=\"756\" data-full-url=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-16.05.07-scaled.jpg\" data-link=\"https:\/\/tatyanafigueiredo.com\/tatytable\/?attachment_id=756\" class=\"wp-image-756\" srcset=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-16.05.07-768x1024.jpg 768w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-16.05.07-225x300.jpg 225w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-16.05.07-1152x1536.jpg 1152w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-16.05.07-1536x2048.jpg 1536w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-16.05.07-1140x1520.jpg 1140w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-16.05.07-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-14.56.34-768x1024.jpg\" alt=\"\" data-id=\"755\" data-full-url=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-14.56.34-scaled.jpg\" data-link=\"https:\/\/tatyanafigueiredo.com\/tatytable\/?attachment_id=755\" class=\"wp-image-755\" srcset=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-14.56.34-768x1024.jpg 768w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-14.56.34-225x300.jpg 225w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-14.56.34-1152x1536.jpg 1152w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-14.56.34-1536x2048.jpg 1536w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-14.56.34-1140x1520.jpg 1140w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-06-17-14.56.34-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>In the pictures I have different sourdough recipes. The white ones, I used only All Purpose Gluten Free flour (that goes xanthan gum) and the darker bread I used half of GF all purpose with Buckwheat Flour with Psyllium and Flax seeds.<br>Also, I\u2019ve been using my bread maker. So I had to adapt it, but you can make them without any machine.<\/p>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">TRADITIONAL VEGAN &amp; GLUTEN FREE SOURDOUGH RECIPE:<\/span><\/strong><\/p>\n\n\n\n<p>\ud83c\udf5eTRADITIONAL VEGAN &amp; GF WHITE SOURDOUGH:<br>\ud83c\udf5e2 1\/3 cups fresh starter;<br>\ud83c\udf5e3 1\/3 cups GF All Purpose flour;<br>\ud83c\udf5e1 to 1 1\/2 cup water;<br>\ud83c\udf5e2 tsp salt;<\/p>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">VEGAN &amp; GLUTEN FREE BUCKWHEAT SOURDOUGH RECIPE:<\/span><\/strong><\/p>\n\n\n\n<p>\ud83c\udf5eVEGAN &amp; GF BUCKWHEAT SOURDOUGH:<br>\ud83c\udf5e2 cups fresh starter;<br>\ud83c\udf5e2 cups GF All Purpose flour;<br>\ud83c\udf5e1 cup Buckwheat flour;<br>\ud83c\udf5e1\/3 cup flax seeds;<br>\ud83c\udf5e1 to 1 1\/2 cup water;<br>\ud83c\udf5e2 tsp salt;<br>\ud83c\udf5e1 tsp Psyllium Husk;<\/p>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">INSTRUCTIONS WITHOUT BREAD MACHINE:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>Mix<\/strong>&nbsp;sourdough starter, flour, and salt together.&nbsp;<strong>Add<\/strong>&nbsp;1 cup water, then more as needed to make a moist bread dough.<\/li><li><strong>Knead<\/strong>&nbsp;dough. <\/li><li><strong>Shape<\/strong> into a loaf.<\/li><li><strong>Place<\/strong>&nbsp;in a loaf pan, proofing basket, or on a board.&nbsp;<strong>Cover lightly<\/strong>&nbsp;with a towel and proof&nbsp;<strong>4-24 hours<\/strong>.&nbsp;<\/li><li><strong>Slice an X shape<\/strong>&nbsp;in the top of the loaf with a very sharp knife or razor blade to allow the loaf to expand during baking without splitting in unexpected places.<\/li><li><strong>Bake<\/strong>&nbsp;at<strong>&nbsp;400\u00b0F<\/strong>&nbsp;for&nbsp;<strong>30-60 minutes<\/strong>, depending on loaf size, or until the internal temperature reaches&nbsp;<strong>190\u00b0 to&nbsp;210\u00b0F<\/strong>. Use an&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/shop.culturesforhealth.com\/products\/waterproof-digital-thermometer\" target=\"_blank\">instant-read thermometer<\/a>&nbsp;inserted into the bottom or side of the loaf.<\/li><li><strong>Cool<\/strong>&nbsp;before slicing.<\/li><\/ol>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">INSTRUCTIONS WITH A BREAD MAKER MACHINE:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>Mix<\/strong>&nbsp;sourdough starter, flour, and salt together into your bread maker.<\/li><li><strong><strong>Add<\/strong>&nbsp;1 cup water, then more as needed to make a moist bread dough.<\/strong><\/li><li><strong>Turn <\/strong>the bottom &#8220;DOUGH&#8221; in your Bread Maker to start kneading the dough. This option should be ONLY kneading without baking it. <\/li><li><strong>Leave it <\/strong>inside your Bread Maker turned ON for&nbsp;<strong>4-24 hours<\/strong>.&nbsp;(this should keep your starter warm). <\/li><li><strong>Bake<\/strong>&nbsp;depending on loaf size and press &#8220;DARK&#8221; option (if available in your machine)<strong>.<\/strong><\/li><li><strong>Cool<\/strong>&nbsp;completely before slicing. <\/li><\/ol>\n\n\n\n<figure class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-08-02-08.41.36-768x1024.jpg\" alt=\"\" data-id=\"760\" data-full-url=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-08-02-08.41.36-scaled.jpg\" data-link=\"https:\/\/tatyanafigueiredo.com\/tatytable\/?attachment_id=760\" class=\"wp-image-760\" srcset=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-08-02-08.41.36-768x1024.jpg 768w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-08-02-08.41.36-225x300.jpg 225w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-08-02-08.41.36-1152x1536.jpg 1152w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-08-02-08.41.36-1536x2048.jpg 1536w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-08-02-08.41.36-1140x1520.jpg 1140w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-08-02-08.41.36-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-22-14.42.26-768x1024.jpg\" alt=\"\" data-id=\"759\" data-full-url=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-22-14.42.26-scaled.jpg\" data-link=\"https:\/\/tatyanafigueiredo.com\/tatytable\/?attachment_id=759\" class=\"wp-image-759\" srcset=\"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-22-14.42.26-768x1024.jpg 768w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-22-14.42.26-225x300.jpg 225w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-22-14.42.26-1152x1536.jpg 1152w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-22-14.42.26-1536x2048.jpg 1536w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-22-14.42.26-1140x1520.jpg 1140w, https:\/\/tatyanafigueiredo.com\/tatytable\/wp-content\/uploads\/2020\/09\/2020-07-22-14.42.26-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>I love using them for my sandwiches, especially when I go hiking, to the beach\u2026 or for a fun lunch at home! My husband loves them with vegan cheddar cheese and <a rel=\"noreferrer noopener\" href=\"https:\/\/www.instagram.com\/beyondmeat\/\" target=\"_blank\"><strong><span class=\"has-inline-color has-pale-pink-color\">@beyondmeat<\/span><\/strong><\/a> burgers! They look like real beef but they are 100% vegan! <\/p>\n\n\n\n<p>\ud83d\udc2e\ud83d\udc37\ud83c\udf31<\/p>\n\n\n\n<p><strong><span class=\"has-inline-color has-vivid-green-cyan-color\">\ud83c\udde7\ud83c\uddf7 Tradu\u00e7\u00e3o:<\/span><\/strong><\/p>\n\n\n\n<p><strong>P\u00c3O DE FERMENTO CASEIRO VEGANO E SEM GL\u00daTEN!<\/strong><\/p>\n\n\n\n<p>Fazer p\u00e3o em casa tem sido uma experi\u00eancia divertida. Eu costumava fazer p\u00e3es veganos e sem gl\u00faten regulares antes, mas os fermentados est\u00e3o no pr\u00f3ximo n\u00edvel! Voc\u00ea j\u00e1 tentou alguma vez?<\/p>\n\n\n\n<p>Eu sei que existem tantas receitas por a\u00ed e talvez elas sejam melhores do que as minhas, mas eu sou muito exigente com meus ingredientes, ent\u00e3o prefiro ter uma massa fermentada saud\u00e1vel do que apenas uma que seja bonita! Ainda estou aprendendo e experimentando receitas, mas pelo menos posso garantir que t\u00eam um sabor delicioso!<\/p>\n\n\n\n<p>\ud83d\ude4c\ud83c\udffd Portanto, voc\u00ea precisa de uma inicia\u00e7\u00e3o para fazer massa fresca. Ao ativar um, voc\u00ea precisa continuar alimentando seu iniciador regularmente para que n\u00e3o precise fazer outro novamente! \u00c9 como ter um animal de estima\u00e7\u00e3o! Basta aliment\u00e1-los e eles ficar\u00e3o felizes! \ud83e\udd70\ud83c\udf5e<\/p>\n\n\n\n<p>\ud83d\udc4c\ud83c\udffdEu usei culturas iniciais de massa fermentada sem gl\u00faten frescas da mesma marca de quando fiz meus iogurtes de cultura vegana &#8211; @culturesforhealth. <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/tatyanafigueiredo.com\/tatytable\/2020\/07\/22\/vegan-cultured-yogurt\/\" target=\"_blank\"><span class=\"has-inline-color has-pale-pink-color\">Clique aqui<\/span><\/a><\/strong> para obter a receita de iogurtes de cultura vegana.<\/p>\n\n\n\n<p>\ud83d\udc49\ud83c\udffd <strong>Como preparar seu Iniciante de Fermento de P\u00e3o Sem Gl\u00faten:<\/strong><\/p>\n\n\n\n<p>Leva at\u00e9 uma semana para fazer um, mas acredite em mim, n\u00e3o \u00e9 complicado. Voc\u00ea s\u00f3 precisa de um pouco de paci\u00eancia.<\/p>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">INGREDIENTES:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Farinha de arroz integral (sua cultura inicial requer farinha para ativar. A farinha org\u00e2nica \u00e9 a melhor op\u00e7\u00e3o.<\/li><li>\u00c1gua livre de cloro e fl\u00faor (tipo \u00e1gua de nascente).<\/li><li>1 pacote de cultura de massa fermentada desidratada da <a rel=\"noreferrer noopener\" href=\"https:\/\/www.culturesforhealth.com\/learn\/gf-sourdough\/how-to-activate-feed-gluten-free-sourdough-starter\/\" target=\"_blank\"><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">@culturesforhealth<\/span><\/strong>.<\/a><\/li><\/ul>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">EQUIPAMENTO:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Jarra de vidro (um litro).<\/li><li>Filtro de caf\u00e9 ou pano de algod\u00e3o.<\/li><li>El\u00e1stico de borracha.<\/li><li>Utens\u00edlio de mistura (de prefer\u00eancia madeira ou bom silicone).<\/li><\/ul>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">ATIVANDO SUA MASSA:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Adicione o pacote de iniciador de p\u00e3o fermentado a 1 colher de sopa de farinha e 1 colher de sopa de \u00e1gua em temperatura ambiente em uma jarra de vidro do tamanho de um litro e mexa bem. Cubra a jarra com um filtro de caf\u00e9 ou material respir\u00e1vel preso com um el\u00e1stico e cultive o starter em um local quente (70-80 F) por 4-8 horas.<\/li><li>Ap\u00f3s 4-8 horas, alimente o iniciador de massa com 2 colheres de sopa adicionais de farinha e 2 colheres de sopa de \u00e1gua. Mexa bem. (Sua massa deve ter a consist\u00eancia de massa de panqueca. Adicione farinha ou \u00e1gua para ajustar conforme necess\u00e1rio).<\/li><li>Ap\u00f3s 4-8 horas, alimente-o com mais 1\/4 de x\u00edcara de farinha e 1\/4 de x\u00edcara de \u00e1gua. Mexa bem.<\/li><li>Ap\u00f3s 4-8 horas, alimente-o com 1\/2 x\u00edcara adicional de farinha e 1\/2 x\u00edcara de \u00e1gua. Mexa bem.<\/li><li>Descarte <strong><span class=\"has-inline-color has-pale-cyan-blue-color\">*<\/span><\/strong> para 1\/2 x\u00edcara de massa e, em seguida, alimente-a com 1\/2 x\u00edcara de \u00e1gua e 1\/2 x\u00edcara de farinha. Mexa bem.<\/li><li>Repita a etapa 5 a cada 4-8 horas por 3-7 dias. Fa\u00e7a isso at\u00e9 que a massa tenha a consist\u00eancia de massa de panqueca e esteja borbulhando regularmente algumas horas ap\u00f3s a alimenta\u00e7\u00e3o. \u00c9 quando seu starter est\u00e1 ativado e pronto para uso!<\/li><li><strong><span class=\"has-inline-color has-pale-cyan-blue-color\">Descarte *:<\/span><\/strong> A massa descartada pode ser armazenada na geladeira ou mantida em temperatura ambiente e alimentada novamente como acima. <strong>Sempre guarde pelo menos \u00bc x\u00edcara de massa fermentada para come\u00e7ar seu pr\u00f3ximo p\u00e3o.<\/strong><\/li><\/ol>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">NA TEMPERATURA AMBIENTE:<\/span><\/strong><\/p>\n\n\n\n<p>Quando mantido em temperatura ambiente, o iniciador de massa fermentada estar\u00e1 sempre fresco e pronto para ser assado algumas horas ap\u00f3s a alimenta\u00e7\u00e3o.<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Me\u00e7a o iniciador de massa fermentada \u00e0 temperatura ambiente ou remova \u00bc x\u00edcara do iniciador de massa fermentada da geladeira.<\/li><li>Alimente a massa com farinha sem gl\u00faten e \u00e1gua a cada 4 horas usando um dos seguintes m\u00e9todos: Se usar uma balan\u00e7a para medir os ingredientes, combine quantidades iguais por peso de massa, \u00e1gua e farinha. Por exemplo, 50 gramas de iniciador de massa fermentada, 50 gramas de \u00e1gua, 50 gramas de farinha sem gl\u00faten. Se estiver usando copos graduados, combine 1 parte de iniciador de massa fermentada, 1 parte de \u00e1gua e um pouco menos de 1 parte de farinha. Por exemplo, \u00bc x\u00edcara de massa, \u00bc x\u00edcara de \u00e1gua e um pouco menos de \u00bc x\u00edcara de farinha.<\/li><li>Cubra e coloque sua massa em uma \u00e1rea quente, 70 \u00b0 -85 \u00b0 F, por 4 horas.<\/li><li>Repita as etapas de 1 a 3 at\u00e9 ter iniciador de massa suficiente para sua receita. Ao preparar para assar, use a massa fresca dentro de 3-4 horas ap\u00f3s ser alimentada, para garantir que o iniciador de massa fermentada est\u00e1 em seu pico de atividade.<\/li><\/ol>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">NA GELADEIRA:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Devido \u00e0 natureza da massa fermentada sem gl\u00faten, a manuten\u00e7\u00e3o do iniciador de massa deve ser realizada com mais frequ\u00eancia &#8211; aproximadamente a cada 3-4 dias. A manuten\u00e7\u00e3o do iniciador de massa que estava na geladeira \u00e9 realizada da seguinte forma:<\/li><li>Remova pelo menos \u00bc x\u00edcara do iniciador de massa da geladeira. Descarte<strong><span class=\"has-inline-color has-pale-cyan-blue-color\">*<\/span><\/strong> o restante.<\/li><li>Alimente a massa com farinha e \u00e1gua usando um dos dois m\u00e9todos: Se usar uma balan\u00e7a para medir os ingredientes, combine quantidades iguais por peso de massa, \u00e1gua e farinha. Por exemplo, 50 gramas de massa, 50 gramas de \u00e1gua, 50 gramas de farinha. Se estiver usando copos graduados, combine 1 parte de massa, 1 parte de \u00e1gua e um pouco menos de 1 parte de farinha. Por exemplo, \u00bc x\u00edcara de massa, \u00bc x\u00edcara de \u00e1gua e pouco menos de \u00bc x\u00edcara de farinha.<\/li><li>Cubra e deixe a massa descansar por 2-3 horas, at\u00e9 ficar claro e espumante.<\/li><li>Coloque uma tampa apertada no frasco e retorne \u00e0 geladeira.<\/li><li><strong><span class=\"has-inline-color has-pale-cyan-blue-color\">Descartado*:<\/span><\/strong> massa fresca descartada em temperatura ambiente pode ser adicionada a massa que esta na geladeira para alimenta\u00e7\u00e3o. Lembre-se, quando armazenada na geladeira, a massa deve ser levada \u00e0 temperatura ambiente e alimentada pelo menos 3 vezes antes de ser usada para assar.<\/li><\/ol>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">P\u00c3O FERMENTADO CASEIRO VEGANO E SEM GL\u00daTEN:<\/span><\/strong><\/p>\n\n\n\n<p>\ud83c\udf5e 2 1\/3 x\u00edcaras de massa fresca;<br>\ud83c\udf5e 3 1\/3 x\u00edcaras de farinha multiuso sem gl\u00faten;<br>\ud83c\udf5e 1 a 1 1\/2 x\u00edcara de \u00e1gua;<br>\ud83c\udf5e 2 colheres de ch\u00e1 de sal;<\/p>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">P\u00c3O FERMENTADO VEGANO E SEM GL\u00daTEN DE TRIGO SARRACENO:<\/span><\/strong><\/p>\n\n\n\n<p>\ud83c\udf5e 2 x\u00edcaras de massa fresca;<br>\ud83c\udf5e 2 x\u00edcaras de farinha multifuncional sem gl\u00faten;<br>\ud83c\udf5e 1 x\u00edcara de farinha de trigo sarraceno;<br>\ud83c\udf5e 1\/3 x\u00edcara de sementes de linho;<br>\ud83c\udf5e 1 a 1 1\/2 x\u00edcara de \u00e1gua;<br>\ud83c\udf5e 2 colheres de ch\u00e1 de sal;<br>\ud83c\udf5e 1 colher de ch\u00e1 de casca de Psyllium;<\/p>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">INSTRU\u00c7\u00d5ES SEM M\u00c1QUINA DE P\u00c3O:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Misture o iniciador de massa, a farinha e o sal. Adicione 1 x\u00edcara de \u00e1gua e mais conforme necess\u00e1rio para fazer uma massa de p\u00e3o \u00famida.<\/li><li>Sove a massa.<\/li><li>D\u00ea forma a um p\u00e3o.<\/li><li>Coloque em uma forma de p\u00e3o, cesta de prova ou em uma t\u00e1bua. Cubra levemente com uma toalha e prova de 4 a 24 horas.<\/li><li>Corte uma forma de X no topo do p\u00e3o com uma faca afiada para permitir que o p\u00e3o se expanda durante o cozimento.<\/li><li>Asse a 400 \u00b0 F por 30-60 minutos, dependendo do tamanho do p\u00e3o, ou at\u00e9 que a temperatura interna alcance 88\u00b0 a 98\u00b0C. Use um term\u00f4metro de leitura instant\u00e2nea inserido na parte inferior ou lateral do p\u00e3o.<\/li><li>Deixe esfriar antes de cortar.<\/li><\/ol>\n\n\n\n<p><strong><span class=\"has-inline-color has-pale-pink-color\">INSTRU\u00c7\u00d5ES COM UMA M\u00c1QUINA DE P\u00c3O:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Misture o iniciador de massa, a farinha e o sal na m\u00e1quina de fazer p\u00e3o.<\/li><li>Adicione 1 x\u00edcara de \u00e1gua e mais conforme necess\u00e1rio para fazer uma massa de p\u00e3o \u00famida.<\/li><li>Escolha a op\u00e7\u00e3o &#8220;MASSA&#8221;  da sua m\u00e1quina de fazer p\u00e3o para come\u00e7ar a amassar a massa. Esta op\u00e7\u00e3o deve ser SOMENTE amassar sem assar.<\/li><li>Deixe-a dentro da sua m\u00e1quina de p\u00e3o LIGADA por 4-24 horas. (isso deve manter a sua massa quente).<\/li><li>Asse dependendo do tamanho do p\u00e3o e pressione a op\u00e7\u00e3o &#8220;ESCURO&#8221; (se dispon\u00edvel em sua m\u00e1quina).<\/li><li>Deixe esfriar completamente antes de cortar.<\/li><\/ol>\n\n\n\n<p>Aproveite!<\/p>\n\n\n\n<p>\ud83d\udc2e\ud83d\udc37\ud83c\udf31<\/p>\n","protected":false},"excerpt":{"rendered":"<p>HOMEMADE VEGAN &amp; GLUTEN FREE SOURDOUGH! Making bread at home has been a fun experience. I used to make regular vegan and gluten free breads before, but sourdoughs are next level! Have you ever tried? I know it has sooo many recipes out there and maybe they are better than mine, but I\u2019m very picky with my ingredients so I would rather have a healthy sourdough than just one that\u2019s pretty! I\u2019m still learning and experimenting with recipes but at least I can guarantee they taste delicious! \ud83d\ude4c\ud83c\udffd So you need a starter to make fresh sourdoughs. When you activate one, you need to keep feeding your starter regularly so you won\u2019t need to make another one again! It\u2019s like having a pet! Just feed them and they will be happy! \ud83e\udd70\ud83c\udf5e \ud83d\udc4c\ud83c\udffdI used fresh gluten free sourdough starter cultures by @culturesforhealth same brand when I make my vegan cultured yogurts! Click here for vegan cultured yogurts recipe. \ud83d\udc49\ud83c\udffd How to prepare your Gluten Free Sourdough Starter: It takes up to a week to make one, but trust me it\u2019s not complicated. You just need some patience. INGREDIENTS: Brown Rice Flour (your starter culture requires flour to activate and maintain. Organic flour can be the best options. Water free of chlorine and fluoride (spring water type). 1 packet dehydrated sourdough culture by @culturesforhealth. EQUIPMENT: Glass jar (one quart). Coffee filter or tight-weave cloth. Rubber band. Mixing utensil (preferable wood or good silicone). ACTIVATING YOUR STARTER: Add packet of starter to 1 Tbsp flour and 1 Tbsp of room temperature water in a quart-size glass jar and stir thoroughly. Cover the jar with a coffee filter or breathable material secured with a rubber band and culture the starter in a warm place (70-80 F) for 4-8 hours. After 4-8 hours, feed the starter with an additional 2 tbsp of flour and 2 tbsp water. Stir thoroughly. (Your starter should have the consistency of pancake batter. Add flour or water to adjust as necessary). After 4-8 hours, feed the starter with an additional 1\/4 cup of flour and 1\/4 cup water. Stir thoroughly. After 4-8 hours, feed the starter with an additional 1\/2 cup of flour and 1\/2 cup water. Stir thoroughly. Discard* down to 1\/2 cup starter and then feed the starter with 1\/2 cup water and 1\/2 cup flour. Stir thoroughly. Repeat step 5 every 4-8 hours for 3-7 days. Do this until the starter has the consistency of pancake batter and is bubbling regularly within a few hours of feeding. That&#8217;s when your starter is activated and ready to use! Discard*: Extra discarded starter may be stored in the refrigerator or kept at room temperature and fed again as above.&nbsp;Always retain at least \u00bc cup starter to begin your next project. AT ROOM TEMPERATURE STARTER: When maintained at room temperature, the starter will always be fresh and ready to use for baking within a few hours of feeding. Measure&nbsp;room temperature starter or&nbsp;remove&nbsp;\u00bc cup starter from refrigerator. Feed starter&nbsp;with GF flour and water every 4 hours by using one of the following methods:&nbsp;If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour. For instance, 50 grams of starter, 50 grams of water, 50 grams of GF flour.&nbsp;If using measuring cups, combine 1 part starter, 1 part water, and a little less than 1 part GF flour. For instance, \u00bc cup starter, \u00bc cup water, slightly less than \u00bc cup GF flour. Cover;&nbsp;place&nbsp;in a warm area, 70\u00b0-85\u00b0F, for 4 hours. Repeat&nbsp;steps 1-3 until you have&nbsp;enough starter for your recipe. When preparing to bake, use the fresh starter within 3-4 hours of being fed, to ensure the starter is at its peak of activity. IN THE REFRIGERATOR STARTER: Because of the nature of gluten-free sourdough,&nbsp;the maintenance of this starter must be performed more frequently \u2013 approximately every 3-4 days.&nbsp;Maintenance of the starter is performed as follows: Remove&nbsp;at least \u00bc cup starter from refrigerator.&nbsp;Discard&nbsp;remaining starter. Feed starter&nbsp;with GF flour and water by using one of two methods:&nbsp;If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour.&nbsp;For instance, 50 grams starter, 50 grams water, 50 grams GF flour.&nbsp;If using measuring cups,&nbsp;combine 1 part starter, 1 part water, and a little less than 1 part GF flour. For instance, \u00bc cup starter, \u00bc cup water, slightly less than \u00bc cup flour. Cover;&nbsp;let starter sit for&nbsp;2-3 hours, until light and bubbly. Put&nbsp;a tight lid on jar and return to refrigerator. Discarded: Extra fresh starter from room temperature maintenance may be added to refrigerated starter for feedings, instead of performing steps 1-2. Remember, when stored in the refrigerator, the starter should be brought to room temperature and fed at least 3 times before being used for baking. \ud83d\udc49\ud83c\udffd How to video: https:\/\/www.culturesforhealth.com\/learn\/sourdough\/how-to-feed-sourdough-starter\/ In the pictures I have different sourdough recipes. The white ones, I used only All Purpose Gluten Free flour (that goes xanthan gum) and the darker bread I used half of GF all purpose with Buckwheat Flour with Psyllium and Flax seeds.Also, I\u2019ve been using my bread maker. So I had to adapt it, but you can make them without any machine. TRADITIONAL VEGAN &amp; GLUTEN FREE SOURDOUGH RECIPE: \ud83c\udf5eTRADITIONAL VEGAN &amp; GF WHITE SOURDOUGH:\ud83c\udf5e2 1\/3 cups fresh starter;\ud83c\udf5e3 1\/3 cups GF All Purpose flour;\ud83c\udf5e1 to 1 1\/2 cup water;\ud83c\udf5e2 tsp salt; VEGAN &amp; GLUTEN FREE BUCKWHEAT SOURDOUGH RECIPE: \ud83c\udf5eVEGAN &amp; GF BUCKWHEAT SOURDOUGH:\ud83c\udf5e2 cups fresh starter;\ud83c\udf5e2 cups GF All Purpose flour;\ud83c\udf5e1 cup Buckwheat flour;\ud83c\udf5e1\/3 cup flax seeds;\ud83c\udf5e1 to 1 1\/2 cup water;\ud83c\udf5e2 tsp salt;\ud83c\udf5e1 tsp Psyllium Husk; INSTRUCTIONS WITHOUT BREAD MACHINE: Mix&nbsp;sourdough starter, flour, and salt together.&nbsp;Add&nbsp;1 cup water, then more as needed to make a moist bread dough. Knead&nbsp;dough. Shape into a loaf. Place&nbsp;in a loaf pan, proofing basket, or on a board.&nbsp;Cover lightly&nbsp;with a towel and proof&nbsp;4-24 hours.&nbsp; Slice an X shape&nbsp;in the top of the loaf with a very sharp knife or razor blade to allow the loaf to expand during baking without splitting in unexpected places. Bake&nbsp;at&nbsp;400\u00b0F&nbsp;for&nbsp;30-60 minutes, depending on loaf size, or until the internal temperature reaches&nbsp;190\u00b0 to&nbsp;210\u00b0F. Use an&nbsp;instant-read thermometer&nbsp;inserted into the bottom or side of the loaf. Cool&nbsp;before slicing. INSTRUCTIONS WITH A BREAD MAKER MACHINE: Mix&nbsp;sourdough starter, flour, and salt together into your bread maker. Add&nbsp;1 cup water, then more as needed to make a moist bread dough. Turn the bottom &#8220;DOUGH&#8221; in your Bread Maker to start kneading the dough. This option should be ONLY kneading without baking it. Leave it inside your Bread Maker turned ON for&nbsp;4-24 hours.&nbsp;(this should keep your starter warm). Bake&nbsp;depending on loaf size and press &#8220;DARK&#8221; option (if available in your machine). Cool&nbsp;completely before slicing. I love using them for my sandwiches, especially when I go hiking, to the beach\u2026 or for a fun lunch at home! My husband loves them with vegan cheddar cheese and @beyondmeat burgers! They look like real beef but they are 100% vegan! \ud83d\udc2e\ud83d\udc37\ud83c\udf31 \ud83c\udde7\ud83c\uddf7 Tradu\u00e7\u00e3o: P\u00c3O DE FERMENTO CASEIRO VEGANO E SEM GL\u00daTEN! Fazer p\u00e3o em casa tem sido uma experi\u00eancia divertida. Eu costumava fazer p\u00e3es veganos e sem gl\u00faten regulares antes, mas os fermentados est\u00e3o no pr\u00f3ximo n\u00edvel! Voc\u00ea j\u00e1 tentou alguma vez? Eu sei que existem tantas receitas por a\u00ed e talvez elas sejam melhores do que as minhas, mas eu sou muito exigente com meus ingredientes, ent\u00e3o prefiro ter uma massa fermentada saud\u00e1vel do que apenas uma que seja bonita! Ainda estou aprendendo e experimentando receitas, mas pelo menos posso garantir que t\u00eam um sabor delicioso! \ud83d\ude4c\ud83c\udffd Portanto, voc\u00ea precisa de uma inicia\u00e7\u00e3o para fazer massa fresca. Ao ativar um, voc\u00ea precisa continuar alimentando seu iniciador regularmente para que n\u00e3o precise fazer outro novamente! \u00c9 como ter um animal de estima\u00e7\u00e3o! Basta aliment\u00e1-los e eles ficar\u00e3o felizes! \ud83e\udd70\ud83c\udf5e \ud83d\udc4c\ud83c\udffdEu usei culturas iniciais de massa fermentada sem gl\u00faten frescas da mesma marca de quando fiz meus iogurtes de cultura vegana &#8211; @culturesforhealth. Clique aqui para obter a receita de iogurtes de cultura vegana. \ud83d\udc49\ud83c\udffd Como preparar seu Iniciante de Fermento de P\u00e3o Sem Gl\u00faten: Leva at\u00e9 uma semana para fazer um, mas acredite em mim, n\u00e3o \u00e9 complicado. Voc\u00ea s\u00f3 precisa de um pouco de paci\u00eancia. INGREDIENTES: Farinha de arroz integral (sua cultura inicial requer farinha para ativar. A farinha org\u00e2nica \u00e9 a melhor op\u00e7\u00e3o. \u00c1gua livre de cloro e fl\u00faor (tipo \u00e1gua de nascente). 1 pacote de cultura de massa fermentada desidratada da @culturesforhealth. EQUIPAMENTO: Jarra de vidro (um litro). Filtro de caf\u00e9 ou pano de algod\u00e3o. El\u00e1stico de borracha. Utens\u00edlio de mistura (de prefer\u00eancia madeira ou bom silicone). ATIVANDO SUA MASSA: Adicione o pacote de iniciador de p\u00e3o fermentado a 1 colher de sopa de farinha e 1 colher de sopa de \u00e1gua em temperatura ambiente em uma jarra de vidro do tamanho de um litro e mexa bem. Cubra a jarra com um filtro de caf\u00e9 ou material respir\u00e1vel preso com um el\u00e1stico e cultive o starter em um local quente (70-80 F) por 4-8 horas. Ap\u00f3s 4-8 horas, alimente o iniciador de massa com 2 colheres de sopa adicionais de farinha e 2 colheres de sopa de \u00e1gua. Mexa bem. (Sua massa deve ter a consist\u00eancia de massa de panqueca. Adicione farinha ou \u00e1gua para ajustar conforme necess\u00e1rio). Ap\u00f3s 4-8 horas, alimente-o com mais 1\/4 de x\u00edcara de farinha e 1\/4 de x\u00edcara de \u00e1gua. Mexa bem. Ap\u00f3s 4-8 horas, alimente-o com 1\/2 x\u00edcara adicional de farinha e 1\/2 x\u00edcara de \u00e1gua. Mexa bem. Descarte * para 1\/2 x\u00edcara de massa e, em seguida, alimente-a com 1\/2 x\u00edcara de \u00e1gua e 1\/2 x\u00edcara de farinha. Mexa bem. Repita a etapa 5 a cada 4-8 horas por 3-7 dias. Fa\u00e7a isso at\u00e9 que a massa tenha a consist\u00eancia de massa de panqueca e esteja borbulhando regularmente algumas horas ap\u00f3s a alimenta\u00e7\u00e3o. \u00c9 quando seu starter est\u00e1 ativado e pronto para uso! Descarte *: A massa descartada pode ser armazenada na geladeira ou mantida em temperatura ambiente e alimentada novamente como acima. Sempre guarde pelo menos \u00bc x\u00edcara de massa fermentada para come\u00e7ar seu pr\u00f3ximo p\u00e3o. NA TEMPERATURA AMBIENTE: Quando mantido em temperatura ambiente, o iniciador de massa fermentada estar\u00e1 sempre fresco e pronto para ser assado algumas horas ap\u00f3s a alimenta\u00e7\u00e3o. Me\u00e7a o iniciador de massa fermentada \u00e0 temperatura ambiente ou remova \u00bc x\u00edcara do iniciador de massa fermentada da geladeira. Alimente a massa com farinha sem gl\u00faten e \u00e1gua a cada 4 horas usando um dos seguintes m\u00e9todos: Se usar uma balan\u00e7a para medir os ingredientes, combine quantidades iguais por peso de massa, \u00e1gua e farinha. Por exemplo, 50 gramas de iniciador de massa fermentada, 50 gramas de \u00e1gua, 50 gramas de farinha sem gl\u00faten. Se estiver usando copos graduados, combine 1 parte de iniciador de massa fermentada, 1 parte de \u00e1gua e um pouco menos de 1 parte de farinha. Por exemplo, \u00bc x\u00edcara de massa, \u00bc x\u00edcara de \u00e1gua e um pouco menos de \u00bc x\u00edcara de farinha. Cubra e coloque sua massa em uma \u00e1rea quente, 70 \u00b0 -85 \u00b0 F, por 4 horas. Repita as etapas de 1 a 3 at\u00e9 ter iniciador de massa suficiente para sua receita. Ao preparar para assar, use a massa fresca dentro de 3-4 horas ap\u00f3s ser alimentada, para garantir que o iniciador de massa fermentada est\u00e1 em seu pico de atividade. NA GELADEIRA: Devido \u00e0 natureza da massa fermentada sem gl\u00faten, a manuten\u00e7\u00e3o do iniciador de massa deve ser realizada com mais frequ\u00eancia &#8211; aproximadamente a cada 3-4 dias. A manuten\u00e7\u00e3o do iniciador de massa que estava na geladeira \u00e9 realizada da seguinte forma: Remova pelo menos \u00bc x\u00edcara do iniciador de massa da geladeira. Descarte* o restante. Alimente a massa com farinha e \u00e1gua usando um dos dois m\u00e9todos: Se usar uma balan\u00e7a para medir os ingredientes, combine quantidades iguais por peso de massa, \u00e1gua e farinha. Por exemplo, 50 gramas de massa, 50 gramas de \u00e1gua, 50 gramas de farinha. Se estiver usando copos graduados, combine 1 parte de massa, 1 parte de \u00e1gua e um pouco menos de 1&#8230;<\/p>\n","protected":false},"author":2,"featured_media":754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,10,8,9],"tags":[],"class_list":["post-752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfasts","category-dinner","category-lunch","category-snacks"],"_links":{"self":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/comments?post=752"}],"version-history":[{"count":3,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/752\/revisions"}],"predecessor-version":[{"id":765,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/752\/revisions\/765"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media\/754"}],"wp:attachment":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media?parent=752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/categories?post=752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/tags?post=752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}