bread is loaf👍

#124 (50% rye / lower gluten loaf with caraway top) crumbshot 📸. Request by Peter, a food he grew up eating made by his eastern Euro grandparents.

It's been a while since #100 - We got the sweetest lil pup a month ago and it's been wrecking havoc on my sleep. But so worth it. Watch til the end for a George cameo during the dance outro.🪩🕺

Anyway, ive learned the strength that comes from gluten in trad sourdough loaves, for lower gluten loaves, it comes more from starches and gums which trap the gases needed to stabilise the bread. Overall, i find it not as fun baking low gluten - even the GF starter just sits there... no real active bubbles, no big growth -- it's just a sandy-looking little blob in a jar. 🫙