Baking Journal
Long-form guides, sensory tasting notes, and the honest experiments happening inside our Indianapolis kitchen.
Featured Story
Andrew and Claire Kittridge share gluten-free sourdough from an Indianapolis home kitchen: psyllium structure, honest fermentation, and celiac-safe practice.
Latest Posts
Tap into fermentation science, ingredient explorations, and stories from bakers in our community.
How we host gluten-free and celiac guests in a mixed-world kitchen: flour dust, toasters, dedicated tools, and the honesty that fermentation does not make wheat safe.
Active gluten-free starter is peaked and gassy, for bread. Discard is unfed and acidic, for pancakes and crackers. Using the wrong one is how loaves go dense.
Why a preheated Dutch oven is the simplest steam chamber for gluten-free sourdough, when to uncover, and how to get crust without a bakery deck oven.
Brown rice and sorghum are our Indianapolis starter default. Teff and buckwheat add vigor. Starches, nut flours, and uncertified oats do not belong in a celiac-safe jar.
How we proof gluten-free sourdough in Indianapolis through dry winter heat and humid summers, using dough temperature instead of a recipe's imaginary 75F studio.
Gummy, dense, tunneled, or collapsed gluten-free crumb is a diagnosis, not a personality. Here is how we read slices in Indianapolis and what to change next bake.
Psyllium husk at 5-7% of flour weight builds an elastic gel for hearth loaves. Xanthan gum is a different hydrocolloid, useful in small doses, not a 1:1 swap.
How to grow a gluten-free sourdough starter on brown rice or sorghum, feed it by weight, read peak activity, and keep it celiac-safe in an Indianapolis kitchen.
Gluten-free sourdough is not fermented wheat. It is a different structure, a longer flavor window, and a celiac-safe path only when every flour and tool is gluten-free.