Some may be aware that I run the occasional “Knowledge Sharing Session”/Cooking Class in our region, and one of the most popular sessions is my Gluten Free Sourdough. In these sessions I encourage those attending to line their loaf tins with baking paper – the main reason is because of the long rising time for the loaf – if the tin doesn’t have a non-stick coating, or even if it does, it may be scratched or damaged, then no matter how well you grease the tin, it would more than likely begin the rusting process during the rise due to the moisture in the loaf – not really desirable.
At a recent session, I had forgotten to pack enough of my baking paper, and had to use a different brand to what I usually do. Tins were lined, loaves made and set aside to be taken home for proving and baking, then we started to prepare some dishes using the gluten free soudough discard, as well as a loaf of bread that I had baked at home and brought along.
