I have been experimenting with a no knead brioche bread a recipe that calls for 4 cups wheat flour and then four tbsp wheat flour as of recently I have been substituting the four tbspsn of wheat flour with 4 tbsp of almond flour then 2 and 1/4 of yeast with the dry ingredients in the wet ingredients I have 1 full stick of butter three tbsps natural sugar and three tbsps of monkfruit six eggs and the 1/2 tsp of yeast and 1/2 cup of wheat flour and I have been noticing that it has been rising more often every time I do the called for turns before I put it into the refrigerator to rest over night I am thrilled with how it has been coming out

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