My new gluten-free adventure couldn't have started without gluten-free sourdough !!!
You certainly know my aversion to brewer's yeast, so why not use it for gluten-free?
Let's start preparing the gluten-free licoli together, which is what I prefer, it's much easier to manage, it stays good, good in the fridge at rest for 10/15 days waiting to do its job once time refreshed. Unlike yeast with gluten, the "free" products do not double do not triple ... we will make a right of it;) ... of course if we have to make a large leavened product we will transform the licoli into solid sourdough as it has more leavening strength ... only it needs to be refreshed every once at the latest within 5 days… for this reason I only transform it a few days before Easter and Christmas