We're glad to hear that you enjoy this recipe, Cheryl! Was it diastatic malted barley flour you were using? If so, this can speed up the fermentation rate which would cause the dough to over-proof and that can make for a gummy texture. Diastatic malted barley flour is meant to be used in small amounts, a tablespoon or so at most usually. If you'd like to use it in this recipe, we'd recommend using about 2 teaspoons. We hope this can help for future baking adventures! 

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