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Date: 2020-06-20 12:05 pm (UTC)
timmc: Grayscale drawing of author (Default)
From: [personal profile] timmc
When I was making gluten-free bread, I think buckwheat and sorghum were useful in getting the original starter going. I also maintained the starter at about 150% hydration to get the right consistency (kind of gloopy) -- some flours tend to absorb more water than wheat does.
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