First try: flat.
Second try: flat.
Third time: short.
Recipe from the Fiddlehead Cookbook from Juneau. I have been substituting spelt flour for wheat and have been told that the spelt gluten fibers are shorter. That is a possible explanation, but I have also discovered that because this dough is so wet it spreads on the cookie sheet. I've switched to a loaf pan, but the dough will only rise a couple of inches before the top dries out, even if it is covered in a damp cloth. The sourdough itself is delicious, but the bread is still dense. Any ideas? I would like to keep it wheat-free.
3 comments:
Are you adding any Xanthan gum as a binder? You might try it. I also read on wikipedia that its used in oil drilling to help thicken the drilling mud. Note to self - next time I'm in the amazon might want to take some xanthan gum in case I fall into quick sand.
Hey Sis!
Thats a really good suggestion. I would use 1 tea of xanthan gum for every cup of flour. Another idea is using a packet of gelatin also.
I have xanthan gum and will try it! On other sourdough notes I have begun using it in my waffles. Delish!
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