The Baker's Hotline

January 3, 2015 at 10:41am

I am not sure if you are using flax meal or whole flax but I am guessing whole. Whole flax meal has sharp edges and are acting like little knives slicing the gluten strands which hold the by-product CO2 which is responsible for helping the bread to rise. You may soak the flax seed in the liquid to help soften. Or grind into a coarse meal. Elisabeth@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.