1. How much gluten would one cup of regular sourdough starter add to this bread?
2. What should the internal temperature of the finished bread be?
Some of your bread recipes state the target temperature and some do not.
I have substituted 1 egg with 1 Tbsp flax seed plus 3 Tbsps water in my biscotti recipe as per the flax seed package direction.
Your suggested ratio seems different, does that work better for the bread recipe?

• Reply