Best Ever Gluten Free Sourdough Bread

390 grams Kim's gluten free bread flour blend (another blend will not give the same results)

60 grams active gluten free sourdough starter (mature and ripe)**

5 grams whole psyllium husks or 1½ teaspoon psyllium husk powder (not required, but it will help with the stretch of the dough)

12 grams (2 tsp) kosher salt

10 grams (2 tsp) heat-activated baking powder (optional, but improves the crumb structure) (regular baking powder can also be used with less open crumb structure)

390 ml water

26 grams olive oil

21 grams honey

¼ to ½ teaspoon baking soda, added during kneading and shaping, if desired (optional) (do not use this if already using baking powder in the dough) (see notes)***

Directions at letthemeatgfcake.com

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