So I’ve lovingly grown gluten free starters over the last few weeks and made this loaf a couple days ago using buckwheat. It’s bloody delicious and looks nice which I’m proud of – however it didn’t raise much at all in the proofing / fermenting stage. What can I do to change that and improve? It grew a tonne in the oven which made up for it but I’m not sure what’s going wrong when it’s proofing – or do they just not grow much then?
by ComplaintFluid7342
3 Comments
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Can you post your recipe please?
That is beautiful! I have a family member with celiac this is heaven sent for them.