rice sourdough May 2011

I finally found a way to give to the readers of The Fresh Loaf and other readers if they will ever found my blog to see the photos

that I could never upload on the site of the Fresh Loaf.
So this is the last photos I took this morning. You can see the two containers of the rice sourdough at 8am, on the first one, last night about 9pm the mixture was about the line of 150, this morning it was just under 300 and later about 2pm it had past the line of 300 and went almost to the 400 mark , second photo.
the third photo shows where I put the containers... very close to the cheminey of my stove, on a shelf that is about 60cms up the fire where I can keep my heavy pots. I kept the stove going on a low burning and could keep the temperature around 30C.

I'm now going to mix few gluten free flours with the containt of one of the container and wait and see what will be the result. I got a tip just few time ago and it's interesting:
the person who gave the tip adviced to bake rolls the size of a big muffin instead of a loaf.
The reason is that a loaf get very quickly dry after you begin to slice it.

This Gluten free bread is going to the complete opposite way of my usual Rye bread.
Since I don't have a Muffin tray under my hands, I will make the smallest loaf I can do in my range of tins. And like some will surely say " God Help Me " or in French : " A la Grace de Dieu" .
As I'm not a believer it will be more " à la guerre comme à la guerre" or in English something like "At the war like at the war "
Next time I hope to be able to post the next photos : the bread. Good or bad, no matter.
The more you go into the bread adventure the more you learn from your mistakes.

Bee