Re: First time with sourdough

[Guest guest]

In general, if the dough rises too much and falls, you can reshape it and

set it to rise a second time. I have never tried it, but it's supposed to

work.

Robin

From: " beckymauldin2001 <beckymauldin@...> "

<beckymauldin@...>

Reply-

Subject: First time with sourdough

Date: Sun, 15 Dec 2002 17:09:25 -0000

Hello,

I have just purchased the South African sourdough starter from Ed

Wood's company, Sourdoughs International. It's almost ready to be

made into bread. My question is for all the gluten sensitive folks.

I would like to know if the gluten will be gone if I follow the

directions from Ed Wood's book. I am assuming that it will work

properly, but I'm needing a bit of reassurance I guess. He says to

shape the loaves and let it rise for a few hours in the proof box (85

degrees), but is that enough time to have the microorganisms do all

their work? What happens if I let it proof longer? I assume that

the loaf would rise too much and not bake as well. Am I worrying for

nothing?

Becky

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[Guest guest]

I've done it, it works.

Marla

> In general, if the dough rises too much and falls, you can reshape it and

> set it to rise a second time. I have never tried it, but it's supposed to

> work.

>

>

> Robin

>