As promised, here is my first recipe using my homemade sourdough bread starter (for that recipe, click here!).
Just a little side note - this is sort of a rough recipe, I did a little casual measuring to get this mostly because I wanted to try to go mostly 'by feel' for this first one. I will do my best to recreate what I did here!
I'm not sure if you can even tell from pictures, but this bread is insanely good! It is very light, airy and just the right amount of sourdoughy! It looks a little dark/gray in color because I used a bit of buckwheat flour in my starter mixture - color will vary depending on what flours you use.
1/2 cup almond flour*
1/2 cup quinoa flour*
1/2 cup amaranth flour*
3 teaspoons aluminum free baking powder
1 teaspoon sea salt
2 tablespoons olive oil
2 whole eggs
1/4 cup almond milk (I used homemade, but swap any milk you want)
1 1/2 cups sourdough starter
*can sub flours above for any combo of ancient grains or healthy grain/seed flours you have on hand.
Coat a loaf pan with cooking spray or grease with butter/ghee.
In a mixing bowl, combine dry ingredients (almond flour - sea salt), mixing until well combined.
Add oil, eggs and almond milk to dry ingredients mixing until fully incorporated.
Finally, add in starter mixture and again stir until batter is fully combined.
Pour batter into greased loaf pan and let sit, covered in a warm place for about 2 hours. Your batter will bubble up and rise gently.
Pre-heat oven to 350 degrees.
Bake at 350 degrees for 40 minutes, reduce oven temperature to 250 and bake an additional 25-minutes or until the bread is firm to the touch and can be tested with a cake tester or toothpick and comes out clean.
Let cook COMPLETELY or else it will be gummy and totally not what you are going for. Once cool, dive on in!