2026-04-25 02:50 UTC
Going with fiber and the healthy bits of grinding our own flour and using ancient grains - einkorn and spelt. To get some gluten, 400 gms of winter wheat. 600 grams spelt here (2 loaves). These just don't rise like the white flours, not so much gluten. Tasty tho. #sourdough #bread
Replies (2)
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@AlsoPaisleyCat@tenforward.social 2026-04-25 03:17
@Jdnome@alaskan.social I wonder if the gluten-free bread baking hack of adding psyllium or chia fiber gels would help in a lower gluten bread like yours? Making a gel by combining whole or ground psyllium (typically ~20g in 125 ml of water per loaf) has revolutionized gluten-free breads. It enables the dough to be kneaded, rise more than once and be shaped or even braided.
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@andreas1@mastodon.social 2026-04-25 21:18
@Jdnome@alaskan.social looks great, but taste is what it's about!