I'm learning to bake all over again since my doctor put me on the @#$%! FODMAP diet.
So... Sourdough for the win! These recipes are exactly what I need.
But, my baked goods all need to be well-fermented, to make them "FODMAP safe."
This means the discard not only needs to be added to recipes, but they need to ferment at least 8 hours or longer before baking. Sometimes this works really well and eventually I pull wonderful cookies or scones from the oven. Other times.... not so much.
It's a whole new adventure!

• Reply