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Ingredients
  • 390 grams Kim's gluten free bread flour blend (another blend will not give the same results)
  • 60 grams active gluten free sourdough starter (mature and ripe)**
  • 5 grams whole psyllium husks or 1½ teaspoon psyllium husk powder (not required, but it will help with the stretch of the dough)
  • 12 grams (2 tsp) kosher salt
  • 10 grams (2 tsp) heat-activated baking powder (optional, but improves the crumb structure) (regular baking powder can also be used with less open crumb structure)
  • 390 ml water
  • 26 grams olive oil
  • 21 grams honey
  • ¼ to ½ teaspoon baking soda, added during kneading and shaping, if desired (optional) (do not use this if already using baking powder in the dough) (see notes)***
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