Hey, this is great information and the reasoning helps a lot too. What happens, do you think, if we added back pure wheat gluten to account for the fact that the starter has low gluten? I was thinking this would let us use more starter without compromising on structure. I ask because we love the sour taste from 50% or so substitution, but above 30% or so, it becomes a struggle to get the structure to be right. Thanks!

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