UPDATE Wolfgangs Farmer’s Bread (Gluten-free Vegan Sourdough Bread)

Hello everybody, and a very special hello to everyone who is already eagerly baking gluten-free vegan sourdough bread and always turning to us with lovely comments and further questions. Here is an update to Wolfgang’s Farmer’s Bread, which makes the baking process a lot easier!

We are both very happy and frankly we are amazed at how well a gluten-free, vegan sourdough bread recipe is received. At this point, therefore, a huge, huge thank you to all of you for your interest and support!

Holding a delicious bread in your hands and of course being allowed to eat it (because it’s gluten free) is simply amazing. Especially, if you have a gluten allergy and usually have to do without bread, and have to watch others while they are happily enjoying it. Certainly, many of you know these situations…

Gluten-Free Vegan Sourdough Bread

UPDATE: What has changed?

We “updated” our recipe a bit, because we bake the bread regularly and have found that it can be much easier.

But now, I don’t want to make you wait any longer. Here comes what you need to know:

1.You can skip the folding. No more instructions necessary. You just knead the dough as usual, form a bread with your hands, let it rise, bake it, and that’s it. We tested it several times. With gluten-free dough, folding doesn’t seem to be a necessary step for a good crumb.

2. In addition, the bread no longer has to be formed into a round bread shape according to the special forming technique. It’s much simpler now: Just shape it once with your hands, let it rise for 1.5 hours and bake it straight away.

Moreover, I received several questions about how to use the sourdough starter once you have it in your fridge:

How to Take Care of Your Sourdough – Knowledge for Advanced Bread Bakers

So let’s suppose you have a sourdough. Maybe you have already baked bread with it, there must always be about 20 grams left. Don’t throw this away! This rest is your capital for all future loaves.

So How Do I Take Care for my Sourdough?

1. You have a sourdough residue and at best you store it in a mason jar.
2. You only loosely place the lid on the mason jar. Do not close it using a rubber ring or clips. Just place it loosely on the jar.
3. You place the jar with the sourdough residue into the fridge.
4. In the fridge, the sourdough starter can “survive” for about 1-2 weeks without being fed.
5. If you want to bake a new bread, you should take the sourdough residue out of the fridge and refresh it one day before the actual baking process begins, i.e. before you begin mixing the ingredients according to the recipe.
6. Take the sourdough out of the fridge, add 2 well-heaped tablespoons of buckwheat flour, a good shot of room temperature water and mix well with the existing sourdough so that no lumps are left. You may have to add some more water, but not too much! Make sure that the sourdough gets a nice creamy texture, comparable to yughurt.
7. Now place the lid back on the jar and put it into the oven overnight with the oven light switched on.
8. Now the dough is activated and begins to rise. After a while, tiny little bubbles will appear.
9. When the amount of dough has increased by about 30 percent (i.e. the amount of dough after adding the fresh flour and water), you can start baking.

Mind the Time

Do not leave the dough in the oven for longer than a night or a day. Also don’t forget it there, as it will collapse after a certain time, and you can start over feeding it again. You should therefore stick to the rough time of a day/night and save some time for it before you begin baking the bread. If you ask yourself now: Yes great, “one night” – what an obscure indication of time is that? I know, I also prefer recipes that say: exactly 4 hours. And not a minute longer. But here the development of the dough can often not be predicted several hours in advance. Therefore, let’s roughly say: One night means – about 8 hours 🙂

Tip for planning the baking process:

I usually plan to bake a new bread when I know that I will be home at least from morning to afternoon. In this time frame you will surely be able to bake Wolfgang’s Farmer’s Bread.

That’s it, actually. I will adjust the original article with the recipe accordingly and link this article here. Then you have everything practically in one place.

Here you find the original recipe of Wolfgang’s Farmer’s Bread.

And here, you find some useful links to equipment we use and which I showed you also in the original recipe post:

• A mixing bowl with an airtight lid.
• A stand mixer (kitchen machine), if you don’t want to knead the dough by hand. We have this one here. If it’s not available in your country, you might want to have a look at this similar model from KitchenAid.
• A baking tray for the bread with a lid. We have exactly this Pyrex bowl here. (affiliate links)

Have a lot of fun baking and enjoy 🙂