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Today's bread is whole wheat. I did not have the exact ingredients the recipe requested, so I substituted. It will either be very good or "OMG this is horrible". We will find out in a few hours.
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Instead of "vital wheat gluten", which I've never seen, I used powdered egg white substitute and powdered xanthan gum.
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There's a "Bob's" brand that has lots of gluten-free baking products. I've been trying them out (mixing some gluten-free flour + xanthan gum into regular flour) and they seem to be okay. But this recipe actually asks for extra gluten, and I don't have any.
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By the way, I'm not anti-gluten, I just want there to be choices, so I buy some regular products and some gluten-free products.
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Instead of "whole wheat flour", I have "white whole wheat flour", so that's what I used.
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So I think I should have added more yeast and honey, so it would have risen more. The loaf is surprisingly dense. Also, note to self: always choose the "light crust" setting, or the bottom hardens too much.
I should do a 2nd loaf using the lessons I learned from today's and see whether that is enough to make an "OMG, this is so good" loaf.
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What a coincidence! Today i made a whole wheat flour bread too!
However from my experience you can't use just whole wheat flour because the fibers in it avoid the gluten to make the work.
So i mixed half whole with whole flour.
My ingredients are:
Sourdough starter 150g
Water 300g
Half whole flour 225g
Whole flour 225g.
Currently is resting for the night, tomorrow i'll cook it and let you know!
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@silkevicious That looks yummy!
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@clacke@libranet.de@libranet.de When I went to Target to buy supplies, the xanthan gum said on the bag that it is a substitute for gluten. The egg substitute was because I knew that eggs are sometimes used to hold cakes together. And because it was cheaper to buy one package of each than two packages of xanthan gum.
LinuxWalt (@lnxw48a1) {3EB165E0-5BB1-45D2-9E7D-93B31821F864}
Sylke Vicious
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