Lectin-free sourdough: How to prepare, maintain, and bake with it

Lectin-free sourdough: A scientific perspective

Scientifically studied lectin-free sourdough shows how personal motivation, traditional fermentation, and modern food technology can come together. The desire for high-quality bread without the usual lectin-rich ingredients led to the creation of an innovative sourdough—scientifically supported by a Master's thesis at the University of Applied Sciences Upper Austria, Campus Wels / Food Technology and Nutrition.

Many people mistakenly assume that even classic sourdoughs made from wheat, rye, or spelt are automatically lectin-free.

However, there is no reliable scientific evidence for this. It is more realistic to assume that fermentation can reduce certain lectins, but it does not automatically reduce them to zero. This is exactly where true lectin-free sourdough differs, as it starts with the raw ingredients used and was developed specifically without any classic sources of lectins.

Instead of starting a new lectin-free sourdough, you can also "retrain" an existing grain-based sourdough by continuing to feed it with the Organic Pastry Baking Mix instead of grain.

After approx. 2 weeks, the lectin content will be negligible.

To avoid having to start from scratch every time:

1. The starter must always be fed: either once a day at room temperature (if you bake every day) or up to once every 7 days if stored in the refrigerator.
2. For storage in the refrigerator, feed the starter and then place it directly into the fridge. For the next use, take the starter out of the fridge, feed it, and wait until it starts to bubble. (Approx. 3 hours)

Once you have a starter that bubbles well after feeding, you're ready to go:

Prepare a preferment using:

1. 4 tbsp lectin-free sourdough starter
2. 100g Organic Light Baking Mix or Organic Rustic Baking Mix
3. 250ml water (lukewarm).

Mix everything well, place in a container that can be covered, and let ferment for 8-12 hours (at room temperature).

The main dough is prepared as follows:

1. The entire preferment
2. 4 tbsp additional lectin-free sourdough starter
3. 500g of the desired flour mix
4. 800ml water (or enough to create a good, slightly sticky bread dough consistency) in a mixing bowl.
5. 1 to 1.5 tbsp salt
6. Optional: Spices to taste, approx. 1-2 tbsp, e.g., fennel, caraway, coriander

Knead well (!) (use a stand mixer) until the desired consistency is achieved. Kneading gives the dough its elasticity. The finished dough should be slightly "stretchy," i.e., quite elastic. Benchmark: About 10 minutes with a stand mixer / dough hook.

Let rest covered for 3 hours at room temperature.

• Gently shape the dough into the desired form (rolls, loaf, baguette, pizza base...). Do not knead aggressively, otherwise the "fluffiness" will be lost.
• Important: Do not form dough pieces that are too large, as baked goods made from TOBIO flour mixes contain more water than comparable grain doughs. A lot of this water must be able to evaporate during baking; if the dough pieces have a thick cross-section, this becomes difficult. So: Maybe start with smaller rolls (Vinschgerl) or baguettes so your first attempt is a success!
• When shaping, sprinkle some of the TOBIO flour mix used on the work surface and on your hands to prevent sticking and to aid in forming the crust.
• Cover the dough pieces with a cloth and let them rest ("proof") for 1 hour.

Weight guidelines for dough pieces

• Rolls: 75g - 90g
• Baguette, rustic loaf...: 400g - 500g

• Preheat oven
• Once at temperature, place dough pieces into the oven and, depending on volume, bake until the crust is hard.

Temperature / Duration guidelines

• Bread: approx. 60-75min at 220°C
• For smaller rolls, 180-200°C / 30-45min is sufficient
• After baking, remove the finished goods from the oven and let rest for approx. 1 hour before cutting.