Читать книгу The Art of Gluten-Free Sourdough Baking - Sharon A. Kane - Страница 5

The behavior of sourdough is that it is a living colony of organisms that responds to its environment. This means that some factors, such as the ones listed below, may affect the outcome of the finished bread products:

•weather and humidity

•ambient temperature in the kitchen

•size of the flour grains (fine vs. coarse)

•slight differences in measurements

How this affects the gluten-free sourdough baker is that we cannot expect each loaf to be exactly the same as the last. Even I have differing results from batch to batch, using exactly the same recipe and measurements.

I have included many tips on how to work with these variables in the hopes that you will begin to acquire the knowledge and experience necessary to playfully work with the particular challenges sourdough baking gives us.

The finished products are well worth the effort and time it takes to understand, and master, this ancient art.