@AlsoPaisleyCat@tenforward.social
2026-05-30 16:58 UTC
@Jdnome@alaskan.social would be super interested to see the cut view.
I don’t know of others who’ve tried the fibre gel approach with gluten flours, but it seemed logical that it would work and improve the nutritional profile as well.
Replies (1)
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@Jdnome@alaskan.social 2026-05-30 17:05
@AlsoPaisleyCat@tenforward.social Not an airy crumb, but actually prefer it this way for how we eat it. Made with winter wheat 400 grams, einkorn 100 grams, and spelt 500 grams, for 2 loaves. Usually 680 g. In water, this time 860 g.