Spiky Bugger
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- Jan 5, 2014
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Anyone here ever try switching to einkorn wheat flour. I bought some Jovial brand today and I'm gonna try for naturally fermented sourdough.
Check out Laura Spiky Ingalls Wilder!!Anyone here ever try switching to einkorn wheat flour. I bought some Jovial brand today and I'm gonna try for naturally fermented sourdough.
Hmm, hadn't even heard of it until now. Are you wondering because it has less gluten for breadiness? I did used to make my own sourdough bread because I wanted whole wheat, and couldn't buy it, but the lack of gluten in the whole wheat flour necessitated adding some very gluteny baking flour, and the bread was still sorta heavy and dense for sourdough.Anyone here ever try switching to einkorn wheat flour. I bought some Jovial brand today and I'm gonna try for naturally fermented sourdough.
Check out Laura Spiky Ingalls Wilder!!
Hmm, hadn't even heard of it until now. Are you wondering because it has less gluten for breadiness? I did used to make my own sourdough bread because I wanted whole wheat, and couldn't buy it, but the lack of gluten in the whole wheat flour necessitated adding some very gluteny baking flour, and the bread was still sorta heavy and dense for sourdough.
Is there something else special about this flour?
These folks agree...mostly:I'm far more convinced the difference is whether the hydrated flour is ever CHILLED. That converts the starch in the bread/pasta to retrograded starch, which is indigestible by us, but a feast to our colon bacteria. In Europe, while traveling, you are much more likely to get freshly made bread and pasta in restaurants and hotels than pre-made commercial crap that has been in a fridge or freezer after being made into the final product.
I don't think it's the gluten.
I'm far more convinced the difference is whether the hydrated flour is ever CHILLED. That converts the starch in the bread/pasta to retrograded starch, which is indigestible by us, but a feast to our colon bacteria. In Europe, while traveling, you are much more likely to get freshly made bread and pasta in restaurants and hotels than pre-made commercial crap that has been in a fridge or freezer after being made into the final product.
I don't think it's the gluten.
I. don't want you to be right, because--if you are (as you ever-so-frequently are) there is no work-around I can control.That article you quoted was pure unadulterated BULLSHIT - anyone who quotes Stephanie Seneff is automatically DQ'ed. She's a fraud.
It is not the RoundUp. It is that the rehydrated flour has been chilled.