Non-wheat sourdough breads
Up till now i’ve been a silent reader of this great bread database.. Now it’s time for a question.
I’ve recently started making non-wheat sourdough loaves, using whole rye and spelt flours only. Obviously the dough is much waterier and sticky, and the loaves flatter and denser. Right now I’m streching and folding my current dough every 30 minutes, in hope for some improvement.
So- If you guys have any tips on how to get better textures and rise without using wheat flour- you’ll be saving my loaves and guaranteeing yourselves a place in bread heaven.
Source: Fresh Loaf