Barb at King Arthur

May 1, 2022 at 11:36am

In reply to by Elaine Reardon (not verified)

Hi Elaine, you might want to try substituting your whole grain combo as part of the flour content in this gluten-free sourdough bread recipe. When adding whole grains like this you may find that you need to add about a tablespoon extra liquid, and you may also notice that fermentation happens a bit faster. 

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