New to bread making and started venturing into sourdoughs meaning no yeast, sugars or oils added. I have found the darger grains do not rise and have a gummy chewy texture (which some people like). I have learned that bread making is an art reserved for chemist. Is there anyway to get it to rise without the added expense of buying and adding gluten? I made my starter from a organic rye unbleached flour and used all white King Arthur unbleached bread flour.

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