Sourdough bread has become a staple in our house. I make it in loaf tins for sandwiches (Sourdough Sandwich Bread) or in artisan loaves round or oval, with unbleached all-purpose flour or with some whole-grain flours mixed in.
If you are gluten-free, you might want to check out the research on sourdough and gluten intolerance. Studies have shown that true sourdough bread (made with wild yeast starter and no added commercial yeast) does not present the same problems as ordinary wheat bread.
Some people who have problems with wheat assume it's the gluten, but in some cases the problem stems from the fact that the wheat was genetically modified. And that is something we should all be aware of, whether we have gluten intolerance or not. Check out The Real Reason Wheat Is Toxic.
I'm not qualified to give medical advice and am not suggesting that anyone ignore medical advice or what their own body tells them. I just thought the information might be of interest to you. I do recommend using only organic flours as I always do.
Postscript: Although conventionally grown wheat in the US might be GMO and/or sprayed, that is not true of all countries, as pointed out by Anne in the comments below.
Here is How to Make Your Own Sourdough Starter.
1 3/4 teaspoons salt
3 dip-and-sweep cups (15 ounces) unbleached all-purpose flour, divided
* When baking true sourdough bread with no added commercial yeast, rise times are not so predictable. It takes as long as it takes. But if you bake fairly regularly, you'll have an idea of how long.
6:00 am First feeding
2:00 pm Second feeding
10:00 pm Make dough
10:00 am Shape loaf
9:00 pm First feeding
9:00 am Second feeding
9:00 pm Make dough
9:00 am Shape loaf
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