Sourdough Starter = LEVAIN - Gluten Free or Wheat Starter

When you make your own bread in a bread machine, one starts by using the recipes provided by the machine manufacturer.

Do not get me wrong, that is a great place to begin, however from then on we learn, we (as Bakers) learn with each batch that is made, then we begin to alter, change, amend our recipe to meet our own tastes or that of our family or because there is a medical reason or need.

But, maybe, just maybe we want to experiment?

There are multitudes of videos and miles of text on how to produce the best, easiest, quickest strongest and any other adjective you can come up with regarding making Levain.

Basically, Levain has 3 ingredients = Flour, water, yeast. That is it! Oh! And time, your time and effort and patience.

From the Store Cupboard:

Water (filtered water) :: Flour (wheat or oat flour) :: Yeast (dried, fast acting or natural) :: Sugar (granulated)

Hardware:

Dessert Spoon (from the kitchen drawer) :: Latte spoon (with long handle) :: Tea spoon (short handle) optional :: 500ml Food Jar (glass or plastic) :: Food Processor/Seed grinder

For Gluten Free:

Oats (gluten free) :: or other Gluten Free flour (from a retail outlet)

or Free from the air:

Natural Yeast - which is all around us, it lives with us and on us so it is absolutely free. It does take more time for the natural yeast to populate the starter than dried yeast.

To Be or not To Be 'Gluten Free'!

Are Oats Gluten-Free? (How to Be Sure) According to the University of Chicago Celiac Disease Center, yes — oats are technically gluten-free grains since they aren’t a type of wheat, barley or rye grain. Can celiacs eat oats?

"Certified", gluten-free oats are considered safe for most people with a gluten allergy, also called celiac disease.

How do you know if oats are gluten-free?

If someone with a known gluten allergy or sensitivity wants to buy and eat gluten-free oats, he/she should be careful that they’re sourced from a provider that guarantees there hasn’t been cross-contamination with wheat, rye or barley. These types of gluten-free oatmeal brands are labeled “certified gluten-free”.

Oats vs. Wheat

Wheat, barley and rye grains are the three groups of whole grains that naturally contain the protein gluten. Instead of containing gluten, oats actually have a protein called avenins. While oats themselves don’t contain gluten, in many cases they are grown on the same land and in rotation with gluten-containing grains (wheat, barley and rye). Gluten grains can grow within oat crops if they’re planted in the field the previous year, in which case the oats become contaminated with gluten.

Although oats are considered an unprocessed whole grain and have certain health benefits that wheat generally does not, it’s still recommended to consume even whole grains in moderation. While they provide important nutrients and can be found in gluten-free verities, grains still have the potential to cause digestive issues and contribute to weight gain and blood sugar imbalances when eaten in large amounts.

Oats have been eaten for thousands of years. In addition to providing important nutrients to growing populations, they’ve also historically been important for feeding livestock.

What Are Oats

Oats — Avena sativa— are a type of common whole-grain cereal grain grown for the seeds.

Can you eat oatmeal gluten-free diet? In some cases, yes.

Even if you think it’s time to give up gluten — and therefore foods like bread, pasta, most cereals, etc.— fortunately you don’t need to also ban all oats.

Which flour to use?

Above we see the difference between Wheat Flour & Oat Flour (gluten free), you need to make the decision on, which flour you would like to use. Why? Well because there seems to be no difference in making the Levain for wheat or oats (not that I have found). Remember if you are making gluten free, ensure your tools are scrupulously decontaminated (washed well) of previous gluten!

Why Oats?

I use oats for the simple reason that oats are easily available and relatively cheap, also they are easy to turn into flour at home. When making your own oat flour you are able to decide on the coarseness/texture of the flour. Of course you can go purchase any gluten free flour, I have found that oat flour works well...

I contemplated 🤔 having images showing the process of filling jars! I think not.

Tools 🛠 required: Jar/container, tablespoon, stirrer, tea spoon, water, yeast (if using dried yeast) and sugar.

This is a time consuming process with much waiting around for nature to react and do the work, so here we go on our Levain journey. Using natural yeast will extend the time required to produce your Levain

Day 1. Ensure your jar/container is clean, you will need all the above

1. 2 level tablespoons of oat flour
2. 2 tablespoons of water
3. 1/4 teaspoon of sugar
4. for the yeast at this point add dried yeast 1/2 teaspoon stir well place lid on jar and put aside. If you prefer not to use dried yeast stir mixture and place lid on jar (not screwed on).

Day 2. 24 hours +, not a lot of difference? You could leave it for another 24 hours!

1. Stir mixture,
2. add 1 teaspoon of oat flour,
3. 1 teaspoon of water,
4. stir well place lid on and set aside.

Day 3. another 24 hours + there will probably be no discernible difference from the previous day, maybe a little bumpiness/swellings on the surface of your Levain

1. Stir the mixture,
2. add 1 teaspoon of oat flour,
3. 1 teaspoon of water,
4. 1/4 teaspoon sugar
5. and 1/8 teaspoon of yeast stir well place lid on and set aside.

Day 4. another 24 hours + there will probably be again no discernible difference from the previous day, maybe a some bumpiness/swellings on the surface of your Levain.

1. Stir the mixture,
2. add 1 teaspoon of oat flour,
3. 1 teaspoon of water,
4. 1/4 teaspoon sugar stir well place lid on and set aside.

Day 5. another 24 hours + looking carefully at your Levain you may, only may be able to discern some very small bubbles in the mixture.

1. Stir the mixture,
2. add 1 teaspoon of oat flour,
3. 1 teaspoon of water,
4. 1/4 teaspoon sugar
5. and 1/8 teaspoon of yeast stir well place lid on and set aside.

Day 6. At this point it could be very easy to become disheartened as your Levain is not doing what you expected it to do.

Look at your mixture is it too wet or too dry; if too wet add a teaspoon of flour, if too dry add a teaspoon of water. Stir mixture well and set aside for another 24 + hours. Also smell the container you may be able to ascertain a discernible odour, which is a slightly sour/bitter smell.

Day 7 onwards... Check your Levain as regularly as you think necessary (at least daily). I have found that adding a 1/4 teaspoon of sugar when adding flour and water brings good activity to the Levain.

Day 10 I am hoping that by now your Levain is looking in good shape with loads of activity. If not persevere, try adding a little more yeast and sugar (1/4 teaspoon of each). Is it too dry or wet?

You should now be well into a healthy risen Levain, lots of bubbles and froth in the jar, I keep my Levain active all the time so that I have an appropriate amount to make one Faux Sourdough Loaf. If you need more Levain then increase the quantities from Step 3 for your required amount. I use 3/4 cup for each loaf as an example.

The process for wheat Levain starting from scratch would be almost the same as for Gluten Free Levain. I am very pleased with the outcome that I get from Oat based Levain, I am now able to produce Faux Sourdough Bread