Wild Starter Mock-Sour
Artisan-style sourdough with complex tangy flavor and beautiful open crumb structure. AI-validated for consistent results.
Ingredients
For best results, use an active starter that doubles within 4-6 hours. Cold fermentation develops deeper flavor.
Scientific Process
Activate Starter
Mix starter with warm water and honey. Let sit 15 minutes until bubbly and active.
Combine Dry Ingredients
Whisk together brown rice flour, tapioca starch, buckwheat flour, psyllium husk powder, and salt.
Form the Dough
Add activated starter mixture to dry ingredients. Mix thoroughly until no dry spots remain.
Autolyse
Cover and let rest 30 minutes. This allows the psyllium to fully hydrate and develop structure.
Add Oil & Fold
Add olive oil and perform stretch-and-fold technique 4 times around the bowl. Repeat every 30 min for 2 hours.
Shape the Boule
Shape dough into a tight ball. Place seam-side up in a floured proofing basket or bowl lined with cloth.
Cold Fermentation
Cover and refrigerate overnight (8-12 hours) for best flavor development. Or proof at room temp 4-6 hours.
Dutch Oven Bake
Preheat Dutch oven at 450°F (230°C). Score dough, bake covered 30 min, then uncovered 15-20 min until deep brown.
Essential Cooling
Cool completely on wire rack for at least 2 hours. The crumb sets during cooling - do not cut early!
