Guest guest Posted December 15, 2002 Report Share Posted December 15, 2002 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 Quote Link to comment Share on other sites More sharing options...
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