2 1/2 cups of gluten free bread flour mix (see notes)
1/4 cup psyllium husk (whole or powdered)
1 tsp salt
1 tsp baking soda
Mix the sourdough starter with the additional water and flour, and leave it somewhere warm to ferment for 4-12 hours.
When you are ready to make the bread, sprinkle the psyllium husk, salt, baking soda over the sourdough ferment. The crack in the eggs a and mix well. The sourdough may be quite stiff, so you will really need to beat the eggs into it.
Pour into 2 well oiled loaf pans.
The acidic sourdough flour will cause the baking soda to start acting immediately, so allow to rise for only 30 minutes before baking.
Bake at 400F for 60-75 min (until cooked through and browning).
This bread recipe needs to be baked in a form. Depending on the shape that you want, you can bake this bread in a loaf tin, or on a baguette pan. I also like using a cast iron dutch oven to make a boule shape.
Feel free to add flavours to this bread. I like 1/4 cup of mixed seeds, 1 cup of grated cheese, 1/4 cup of mixed herbs or 1 tbsp of diced garlic.