Making the Preferment

In a bowl, combine 150g of active starter, water, and brown rice flour. Stir until the mixture is smooth, then cover and leave it at room temperature for 4 to 18 hours. The longer you let it ferment, the tangier your bread will be. I’ve had great results with a variety of fermentation times!

Preparing the Dough

1. Whisk together the psyllium husk, sweetener, and water until well combined. Set aside to allow the mixture to gel while you prepare the flour blend.

2. In a large bowl or the bowl of a stand mixer, mix all the flours, starches, and salt. If you want to add herbs or other dry seasonings, do so at this stage.

3. Add the psyllium gel, preferment, olive oil (if using), and any other wet seasonings (such as garlic, soaked nuts, or seeds) to the mixture.

4. Pour the wet ingredients into the dry flour mixture. Use a spoon to start mixing, then switch to your hands or a dough hook to bring the dough together until it’s smooth. Knead for a few minutes to make sure the dough is fully hydrated and uniform.

Shaping the Dough

• Once the dough is soft and smooth, turn it out onto a clean surface. If it feels sticky, lightly dust with flour (though this is often unnecessary).

• Form the dough into a ball or your desired shape.

• Generously dust a banneton or a bowl lined with a clean tea towel with brown rice flour. Place the dough inside, smooth side down, so the seams face up. (You’ll flip the loaf before baking, so the seams end up on the bottom.)

• Cover and let the dough rise for 3–4 hours at room temperature, or overnight in the refrigerator. Rising times may vary depending on your environment—look for a soft, puffy texture rather than relying on exact timing.

Baking the Bread

1. About an hour before baking, preheat your oven to 425°F (220°C), placing your Dutch oven inside if you’re using one.

2. If you proofed the dough overnight in the fridge, let it finish rising at room temperature for 1–2 hours while the oven preheats. The dough should feel puffy before baking.

3. When ready, gently turn the dough onto a piece of parchment paper. Score the top as desired, making sure to cut deep enough to allow for expansion.

4. Carefully transfer the dough to the preheated Dutch oven. Place the lid on and bake for 45 minutes.

5. Remove the lid and continue baking for another 25–40 minutes, until the crust is golden brown to your liking.

Cooling and Storing

• Once baked, remove the bread from the oven and carefully lift it out of the Dutch oven. Let it cool completely at room temperature before slicing—this patience pays off!

• Store your sourdough at room temperature for 2–3 days, ideally in a linen bread bag. To refresh a slightly stale loaf, bake at 300°F (150°C) for 10 minutes. You can also slice and freeze the bread; it toasts beautifully straight from the freezer.