PJ, You've helped me make reliable sour dough, after a year of feeling like a failing chemistry student. However, I since then found I have Irritable bowel Syndrom, and use the fodmap diet to control symtoms, along with many others.

Sourdough bread is especially lovely for us, because if it ferments long enough * I've heard both 7 hrs and 11 hrs, the sugars that are in the wheat ( fructans) are digested by the yeasts, thus making the bread okay for us since the fructan is the issue. I wonder if you have any tips for and also uses yeast, ssourdough that is fermented long enough so I'm sure to be that rise? I've also punted and played with sourdough waffles, pancakes and let them sit overnight, in order to get away fro using GF flours. Any hints would be lovely;

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