In part 1, we discussed the properties of various single gluten-free flours for sourdough starters. It is also possible to blend flours. Blending flours can aid with fermentation properties (adding high fermentation grain to low fermentation grains), increase nutritional values, and create unique flavor profiles.
Some general blends for to achieve different fermentation, flavor and texture properties:
| Combination | Proportions | Benefits |
|---|---|---|
| Brown Rice and Sorghum | 50% brown rice flour, 50% sorghum flour | Balanced fermentation, mild flavor, good texture. |
| Brown Rice, Sorghum, Millet | 40% brown rice flour, 40% sorghum flour, 20% millet flour | Mildly sweet flavor, good fermentation, slightly varied texture. |
| Sorghum and Buckwheat | 70% sorghum flour, 30% buckwheat flour | Robust flavor, strong fermentation, good texture. |
| Teff and Amaranth | 50% teff flour, 50% amaranth flour | Highly nutritious, unique flavor, good fermentation properties. |
To add a unique flavor to your sourdough you can use corn flour. It is important to remember that corn can ferment, but not as vigorously as others might. You will probably want to add it to a grain that has strong fermentation properties, like brown rice. It does add a distinctive, slightly sweet and earthy flavor to your starter and breads. This can be wonderful in some recipes, not so much in others, so you might want to create a separate starter with it. It also has a slightly grittier texture that results in a denser loaf. Hydration may need to be adjusted to maintain the proper consistency since it tends to absorb less water.
This table shows some possible blends when trying corn flour. You can mix up the percentages based on the above notes to get the desired flavor and texture:
| Combination | Proportions | Benefits |
|---|---|---|
| Corn and Brown Rice | 50% corn flour, 50% brown rice flour | Balanced fermentation, improved texture, mild and slightly sweet flavor. |
| Corn, Sorghum, and Millet | 30% corn flour, 40% sorghum flour, 30% millet flour | Good fermentation, varied texture, mildly sweet and nutty flavor. |
Another unusual ingredient for sourdough starters is potato flakes. Potato flakes to not ferment as actively as most other flours, but is a great option for those who have allergies to other grains. It is best to add other grains with higher fermenting properties to assure a strong starter.
Sample blends using potato flour:
| Combination | Proportions | Benefits |
|---|---|---|
| Brown Rice and Potato Flakes | 70% brown rice flour, 30% potato flakes | Balanced fermentation, improved moisture, mild flavor. |
| Sorghum, Potato Flakes, and Millet | 40% sorghum flour, 30% potato flakes, 30% millet flour | Good fermentation, varied texture, slightly sweet and nutty flavor. |
Blends to increase the sourness of your starter:
| Combination | Proportions | Benefits |
|---|---|---|
| Brown Rice and Buckwheat | 50% brown rice flour, 50% buckwheat flour | Balanced fermentation, robust sour flavor. |
| Sorghum and Teff | 60% sorghum flour, 40% teff flour | Good fermentation, unique and enhanced sour flavor. |
| Brown Rice, Sorghum, and Amaranth | 40% brown rice flour, 40% sorghum flour, 20% amaranth flour | Balanced sourness with depth and complexity. |
Now that you have seen some examples of possible blends, you can also choose to make up your own!
Use the table in my previous post, “Part 1 – Single Flours” to create the fermentation, flavor, and nutritional qualities you desire for your starter.
Be sure to also check my next post, Part 3 – Pre-Blended Flour Brands.
You really make it appear really easy together with your presentation but I in finding this matter to be really one thing that I think I might never understand. It kind of feels too complex and very extensive for me. I’m having a look forward on your next publish, I¦ll try to get the hang of it!