This is the view from the window where I work in our travel trailer. I have been watching the clouds race across the sky and the leaves dance today. It is a bit chilly outside but I put on a ratty cardign sweater and a quivit shawl and I am good. I am not very bundled when it comes to other people I see so I just think i tis the quivit.
This is what most of the day has looked like. That field was harvested before we got here and it had bell peppers in it. There were workers in it today picking up the plastic that had been layed down. I expect them back tomorrow becasue I do not think they had finished. I could be wrong.
This is what the sky has been like. Clouds then patches of bright sun. I would not be surprised if there was snow tomorrow morning.
We had french toast this morning made from gluten free sourdough biscuits. I do not buy yeast unless I am caught traveling without my starter. I have a wheat one and a gluten free one. The gluten free starter is a new creation. I created it specifically to make biscuits but I am going to use it to make bread as well.
Gluten Free Sourdough Starter
Note: The recipe is on my site, but if you wish to make a regular sourdough starter, replace the flours with the equivilant amount of wheat flour. The process is the same.
40 grams almond flour
40 grams sweet rice flour
40 grams teff flour
40 grams sorghum flour
3/4 cup water
Mix all together in a non-metallic bowl. Let sit loosely covered for 3 to 7 days. It will be bubbly and there will be a liquid on top.
That is all there is to it. You now have a gluten free sourdough starter that you can use in bread making. I would label what it is in your refrigerator so someone does not throw it away by mistake.