We made our second attempt at a totally gluten free sourdough bread today.
The first attempt was not too bad, quite springy and tasty but it did slump a bit when being cooked then more slumping in the middle whilst it cooled.
It seemed to be a combination of over-proving and not a hot enough oven. Maybe too much liquid could be a factor too. But the fun is adapting the recipe.
So today's attempt had a packet of powdered egg white and a hotter oven. It came out better and not as much slumping - is that the correct term? It is still tasty though!
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