i use the left-over water from cooking pasta as a gluten-rich liquid for making whole-grain pizza crusts & focaccia. many of your whole grain flours have way less gluten but are super tasty & the pasta water helps even it all out.
also, if starting a focaccia sponge, i can use the water right after dinner, as it's still warm yet cool enough for the yeast
November 12, 2013 at 1:06pm