Beyond Delicious Vegan Sourdough Bread

• Levain
• 1/2 cup Mother Wild Starter (google it pls, it takes 48h to create)
• 1 cup Teff flour
• 1 cup Filtered Water (room temperature)
• Dough
• 1 cup Teff Flour (this time I have used Soy flour)
• 1/2 cup Garbanzo bean flour
• 1/2 cup Flax meal
• 1/4 cup Rice flour
• 1/4 cup Tapioca flour (I used potato starch)
• 1 tablespoon Canola oil (I used Olive oil)
• 1 tablespoon Maple syrup (I used 2:)
• 1 teaspoon Xanthan gum
• 1 teaspoon Sea salt
• 1/2 cup Filtered water (room temperature)
• 1 tablespoon poppy seeds (optional)
• 1 tablespoon Olive oil to brush the top

1. Combine the Levain ingredients, stir well and leave to 4 hours to rest in a room temperature.
2. For the dough stir all the ingredients into the levain. Mix well until a soft dough has formed.
3. Brush with Olive oil and sprinkle with poppies.
4. Bake at 200u0b0 for 10 min, reduce to 180u0b0 for more 30min.
5. Voila! It s awesome the next day toasted too.... mmmm :)

starter, flour, filtered water, dough, flour, garbanzo bean flour, meal, flour, tapioca flour, canola oil, maple syrup, xanthan gum, salt, filtered water, poppy seeds, olive oil

Taken from food52.com/recipes/29225-beyond-delicious-vegan-sourdough-bread (may not work)